This banana butter cake recipe makes a wonderfully moist and delicious banana cake. Baked in a loaf pan and topped with thin slices of banana, this cake is easy to make and turns out perfect every single time.
This banana butter cake does not require any icing or frosting and is best served plain, but if you like, you can pair it with cream cheese frosting or even buttercream.
This is a small batch recipe, and makes a loaf cake measuring 8 by 4 inches loaf. If you wish to make a bigger butter cake, double the recipe and bake it in an 8 inches round pan or square cake pan (baking pan).
❤️Why you will love this recipe
- It's an easy recipe with simple ingredients and makes a great snack cake.
- It's a great way to use up extra bananas at home.
- The recipe makes a moist cake with rich banana flavor.
These are the ingredients for this simple and super moist banana butter cake:
- Self-raising flour + baking soda + baking powder + salt - mix these and sift them together before adding into the cake batter.
- Soft brown sugar - can be light or dark, both will yield same results.
- Butter - I use salted butter.
- Egg - use large eggs.
- Bananas (mashed) - for best results, use over ripe bananas.
- Buttermilk - contributes to the moist texture of the butter cake.
- Vanilla extract - add a lovely flavor to the cake.
*Refer to the recipe card below for exact quantities of the ingredients above. For best results, use a digital kitchen scale where applicable*
🧾Substitution and variations
- Self raising flour can be substituted with all purpose flour and baking powder. For every 225g of all purpose flour, add one and half teaspoons of baking powder. Mix well and sift 3 times before using. For 180g of flour (as per the recipe card below), add one teaspoon plus another one fifth teaspoon of baking powder to 180g of all purpose flour.
- Buttermilk can be substituted with milk and lemon juice. Simply add half teaspoon of lemon juice into 75 ml milk and let it rest for a few minutes. Use as indicated in the recipe. Remember to double or triple this measurement if you decide to double or triple this moist banana butter cake recipe.
- Unsalted butter can be used to make this cake, however, you may need to increase the amount of salt used in the recipe.
This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!
👩🏻🍳How to make
Preparing the bananas
- Use overripe bananas for best results.
- Peel the bananas and measure them.
- Place them in a separate bowl and use a fork to mash them up.
- Make sure to mash them well and there are not chunks of banana left. Set aside.
Mixing the cake batter
- In a large bowl (mixing bowl), the butter and brown sugar until light and fluffy with a hand mixer (electric mixer) on medium speed. This should take a good 2 minutes. Scrape the sides of the bowl half way through with a rubber spatula.
- Next, add in the egg. Beat until all the traces of the egg are no longer visible.
- Combine flour, baking powder, baking soda and salt in a medium bowl. Sift them or use a hand whisk to mix the ingredients well. You can also sift them as you add them to the cake batter. Fold these with a spatula (by hand) in alternately with the buttermilk, start and ending with the dry ingredients. For this recipe, you can add the flour mixture in 2 batches and all the buttermilk in between those 2 batches. If you are doubling or tripling the recipe, add the dry and wet ingredients in smaller batches.
- Next, add the vanilla essence
- And finally fold in the mashed bananas.
- Pour the banana butter cake batter in a well greased and floured loaf cake pan or a parchment paper lined cake pan measuring 8 by 4 inches. Level the top. Slice about half a banana into thin pieces and place them in row on the levelled cake batter.
Baking the cake
- Bake the cake in a preheated oven (at a baking temperature of 175 degrees Celsius) for 40 to 45 minutes. Check to see if the cake is baked at about 35 minutes by poking a cake tester or skewer into the center of the cake. If the skewer or tester comes out without any wet batter sticking to it, the cake is baked and can be removed from the oven.
- Remove the banana butter cake from the oven, let rest in the cake tin for a few minutes and then turn out onto a wire rack. Let the cake cool until it is are only slightly warm to the touch. Wrap the cake in cling wrap and refrigerate to let it cool down completely.
- To serve bring the cake back to room temperature. The cake is best served when it is at room temperature and not cold.
🍽️Serving & storage
- Given the moist texture of this cake, it can last at room temperature for about 3 to 4 days. If you wisht to keep it longer, keep it refrigerated in an airtight container to prevent it from drying out. Bring the cake back to room temperature before serving.
- Tips for a moist cake
- Avoid over baking the banana cake. Bake in indicated cake tin sizes and check for doneness at least 5 to 10 minutes before the baking time is up by inserting a skewer in the center of the cakes. If the skewer comes out without any wet batter sticking to it, the cake is done and should be removed from the oven. Ideally, there should be soft crumbs sticking to the skewer. If the cake is done, the top should spring back when pressed lightly.
- Wrap and refrigerate the cake after baking. Once the cake cools down to a warm temperature, wrap it with cling wrap (plastic wrap) and refrigerate until it cools down completely. This helps retain the moisture in the cake and contributes towards moist crumbs.
- Use overripe bananas
- For best results, choose fully ripe bananas. Not only are they easier to be mashed, but they taste so much better too.
- Bananas can vary in size, and for best results, it is best to measure them with a kitchen scale rather than by numbers.
- That way, the amount of bananas that get added to the butter cake can be kept to a perfect consistency every single time.
- Nevertheless, I used medium sized bananas for making this banana cake and to make up the 200g of banana indicated in the recipe, I used four and half bananas. The remaining half banana was sliced thin and placed on top of the cake batter (in a row) before baking.
- Use brown sugar
- This banana butter cake recipe calls for the use with brown sugar instead of white sugar. Brown sugar gives this banana butter cake a tinge of molasses-like taste.
- This adds more depth to the cake flavor and is definitely a better choice compared to plain white granulate sugar.
- Use soft and fine brown sugar instead of the coarse ones.
The easiest way to mash bananas is to use a fork. Simply press the bananas to break and mash them and do it in sections, making sure each section is well mashed before you move to the next.
For best results, the bananas should be mashed fine, or you will end up with chunks of banana in your baked cake.
If you are using frozen bananas, bring them to room temperature first before mashing them.
You can definitely frost the cake if you like. Generally, cream cheese frosting goes well with this banana cake, and you can also use buttercream or chocolate ganache as alternatives.
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Banana Butter Cake
For best results, use the metrics measurements. US customary measurements have not been tested and are only meant for guide.
- 170 g self raising flour
- 140 g soft brown sugar
- 100 g butter
- 1 egg
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 200 g bananas (approximately 4.5 medium sized bananas - mashed)
- 75 ml buttermilk
- ½ teaspoon vanilla extract
- ½ banana (sliced)
- Preheat oven to 175 °Celsius.
- Peel and measure the bananas. Mash them until fine with a fork. Set aside.
- Grease and flour a loaf tin measuring 8 inches by 4 inches.
- Sift flour, salt, baking powder and baking soda together. Set aside.
- In a separate bowl, beat butter, brown sugar till light and fluffy (approximately 2 minutes)
- Add egg and continue to beat until the egg is well incorporated into the creamed mixture.
- Fold in the sifted flour mixture into the creamed mixture alternately with the buttermilk, starting and ending with the flour.
- Add vanilla extract and mix again for a few seconds.
- Finally, add the mashed bananas into the cake batter and mix to spread the banana evenly into the cake batter.
- Pour batter into the prepared loaf tin and bake at 175°Celsius for 40 to 45 minutes until cake is done and firm to the touch. Test the cake at 35 minutes by inserting a skewer in the center of the cake. If it comes out without any wet batter, it is ready and can be removed from the oven. If not, continue baking and test again after a few minutes.
- Remove the cake from the oven and let it rest on a wire rack for 2 to 3 minutes before loosening the sides with a palette knife and turning it over onto the wire rack.
- Turn the cake over (facing upright) and let it cool down until it is slightly warm to the touch. Wrap the cake in cling wrap and refrigerate until it cools down completely.
- Bring the cake to room temperature before serving.
Tips for a moist cake
Avoid over baking the banana cake. Bake in indicated cake tin sizes and check for doneness at least 5 to 10 minutes before the baking time is up by inserting a skewer in the center of the cakes. If the skewer comes out without any wet batter sticking to it, the cake is done and should be removed from the oven. Ideally, there should be soft crumbs sticking to the skewer. If the cake is done, the top should spring back when pressed lightly.
Wrap and refrigerate the cake after baking. Once the cake cools down to a warm temperature, wrap it with cling wrap (plastic wrap) and refrigerate until it cools down completely. This helps retain the moisture in the cake and contributes towards moist crumbs.
I'm always looking for recipes with bananas, and this butter cake is such a great addition to my recipe book. It was moist, creamy and had a lot of flavor! Thank you for sharing!
Such a delicious butter cake! I love how easy it is to make, and it tasted delicious! The whole family loved it!
Always looking for a new version of banana cake and yours sounds amazing and simple to make. I have all the ingredients on hand.
Thank you for your recipe
I’m a big fan of banana bread but love the sweetness and texture of this banana cake. Using brown sugar, instead of white sugar makes a big difference and the added banana slices on top as garnish is a fun touch!