One Bowl Banana Cake
A moist and flavorful banana cake that's perfect for using ripe bananas. Its tender crumb is complemented by a simple vanilla and banana flavor, making it a crowd-pleaser for breakfast, snacks, or dessert. Ideal for home bakers seeking a delicious, easy-to-make treat with natural sweetness.
Ingredients
Instructions
- In a large mixing bowl, add all ingredients and beat until well combined.
- Pour the batter into a greased and floured pan.
- Bake at 350°F for at least 40 minutes.
- Test with a toothpick to see if the cake is done.
- Allow the cake to cool, then frost with butter powdered sugar frosting.
Tips & Substitutions
For a lighter texture, sift the flour before measuring it. If you don’t have vinegar, lemon juice can be used to sour the milk. Make sure the bananas are very ripe for maximum sweetness and flavor. This recipe can also be adapted by adding nuts or chocolate chips for added texture. If you want a healthier option, consider using whole wheat flour.
Serving Suggestions
Serve the banana cake warm or at room temperature, and consider pairing it with a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For an extra touch, top with sliced fresh bananas or a drizzle of caramel sauce. This cake also makes a great addition to brunch alongside dishes like the Chili Cheese Puff.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to three days. Alternatively, you can refrigerate it for about a week. If you want to keep it longer, freeze individual slices wrapped in plastic wrap, then store them in a freezer bag for up to three months. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of One Bowl Banana Cake contains roughly 670 calories, with 3g protein, 25g carbohydrates, and 60g fat. It is a good source of vitamin C (18% of the Daily Value) and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1547mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. Just keep in mind that it may result in a denser cake. You can also blend it with all-purpose flour to maintain a lighter texture. Adjusting the baking time might be necessary, so keep an eye on it as it bakes.
What can I use instead of eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana for each egg. This will add moisture and sweetness, complementing the banana flavor. Alternatively, you can use flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) as a vegan option.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking and check every few minutes. Remember, baking times can vary based on your oven and the pan used.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).