Need a quick, inexpensive cake that guests of all ages will love? Our banana bread cake is an easy-to-make dessert that needs only one banana and a few simple pantry staples. We even finish the cake with a quick dusting of confectioners’ sugar on top. Have it as an indulgent breakfast, snack on it throughout the day or savor it for dessert—this versatile cake can be enjoyed whenever you’d like.
Ingredients for Banana Bread Cake
- All-purpose flour: This is our favorite type of flour to use in a banana bread cake recipe. All-purpose flour provides the best crumb structure while still allowing the cake to be moist and tender.
- Brown sugar: We love how brown sugar’s caramelly taste plays with the flavors of super ripe, sugary bananas. Brown sugar also has more moisture than granulated sugar, lending that moistness to the banana bread cake.
- Bananas: Unlike most banana bread recipes, you’ll need only about one banana for this recipe.
- Canola oil: We use canola oil in this recipe for its neutral taste and its ability to keep cakes moist and tender for a longer time than butter.
- Confectioners’ sugar: A simple dusting of confectioners’ sugar adds the perfect amount of sweetness to this snacking cake.
Directions
Step 1: Create the batter
Preheat the oven to 350°F. In a bowl, whisk together the flour and baking soda. In another bowl, whisk together the brown sugar, water, mashed banana, oil and vanilla. Stir the wet mixture into the dry mixture just until moistened.
Step 2: Bake the cake
Grease an 8-inch square baking pan. Pour the batter into the pan and smooth it out. Bake the cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Step 3: Garnish the cake
Take the cake out of the oven and allow it to cool completely to room temperature on a wire rack. Dust the cake with confectioners’ sugar, and cut it into nine pieces.
Recipe Variations
- Spread on a cream cheese frosting: Want something a little more indulgent on top than a dusting of confectioners’ sugar? Finish the cake with a rich and tangy cream cheese frosting instead! In a large bowl, use a hand mixer or stand mixer to beat 8 ounces softened cream cheese, 1/2 cup softened butter, 2 teaspoons vanilla extract and, if desired, 1/8 teaspoon salt until fluffy. Then, gradually beat in 3-3/4 to 4 cups confectioners’ sugar to achieve your desired consistency.
- Add in extras: Sprinkle chopped macadamia nuts or sliced bananas into the cake batter. The extra flavor and texture will make this cake truly irresistible.
- Bake in a different pan: Don’t have an 8-inch square baking pan? No problem! According to our baking pan conversions guide, you can bake this banana bread cake recipe in a 9-inch round cake pan or a 9×5-inch loaf pan. Keep in mind the loaf pan may need more baking time.
How to Store Banana Bread Cake
To store, allow the banana bread cake to cool completely to room temperature. Cover the pan in storage wrap or aluminum foil, or place the pieces in an airtight container. Keep the banana bread cake at room temperature for up to three days or in the fridge for up to five days.
Can you make banana bread cake ahead of time?
Yes, you can make the banana bread cake about two days in advance before serving. If you decide to add a cream cheese frosting, wait to whip up the frosting until you’re ready to serve the cake.
Banana Bread Cake Tips
Do you eat banana bread cake cold or at room temperature?
We recommend eating the banana bread cake at room temperature. However, if you decide to add a cream cheese frosting, keep the cake in the fridge and eat it cold. Or, if you don’t want it straight-from-the-fridge cold, leave the banana bread cake with cream cheese frosting out at room temperature for 30 minutes to take off some of the chill.
Can you use frozen bananas?
Yes, you can use frozen bananas! Thaw them to room temperature and drain any excess water before using them in this recipe. If your bananas are super ripe but you’re not ready to use them in this banana bread cake recipe just yet, learn how to freeze bananas.
