We love a light, fluffy banana cake, and this is just it! It’s easier than a classic banana cake with all its steps. The cake is not as dense as a typical banana loaf. Instead, it’s light, fluffy, and super crumbly. With only a handful of ingredients (you probably have them all in your pantry and fridge already), you can whip up this quick and easy cake. The banana flavor isn’t overpowering, but just enough to make it delicious. It’s especially a favorite for those who don’t like frosting, and the cake is served with just a light dusting of powdered sugar. If you’re looking for something easy to make when you have visiting guests, then this is definitely a strong contender.
To make this recipe, you need to get nice and ripened bananas—ripe means sweetness! The ripened bananas are first peeled and then roughly chopped into thick slices. It’s then blended together with the sugar, lemon juice, and lemon zest. Eggs and oil are added, and it’s then blended again. After adding the flour and baking powder, it’s whisked for a final time until it’s beautifully smooth. The batter is poured into a greased springform cake tin, where it’s baked until golden and cooked through. After a light dusting of powdered sugar, it’s ready to be devoured!
– The key to a moist cake is to not overbeat the mixture. Just whisk it enough until smooth. And make sure that you don’t overcook it, this will lead to a dry crumb.
– We used three large bananas for this recipe, don’t use any more, as it will result in a denser loaf.
– If you don’t have vegetable oil, you can use butter. However, it’s definitely worth it to use oil, the crumb stays softer, and the cake stays fresher for longer when made with oil.
– To make this recipe with a box of cake mix, simply use the eggs, vegetable oil, and bananas, and use the cake mix as your ‘dry ingredients’.
While recipes do vary, there’s a distinct difference between a banana cake and banana bread. Banana bread usually contains more bananas, and is firmer and denser. Banana cake, on the other hand, is light and fluffy, with a softer crumb.
The cake (without the powdered sugar) can be stored in the fridge for up to 3 days. Simply wrap tightly in plastic wrap. It can also be stored in the same manner, in the freezer, for up to 3 months. To serve, allow to thaw overnight in the fridge. Serve cool or at room temperature.
Peel the bananas.
Roughly chop the bananas into thick slices.
Add the banana slices into a blender, together with sugar, juice and grated lemon zest, and blend.
Add the vegetable oil and eggs, and mix again.
Pour the blended batter into a large mixing bowl. Sift in the flour and baking powder.
Use an electric mixer to whisk the batter until smooth.
Grease a springform cake tin, and pour in the banana batter.
Pour the banana mixture into the cake pan and bake at 180°C/350°F for 35-40 minutes.
Remove from the tin and sprinkle with icing sugar.
Feel free to add other mix-ins into the batter: additional spices (cinnamon or nutmeg), chopped nuts, chocolate chips.
You can also serve this Banana Cake with your own frosting, or a dollop of freshly whipped cream.