Easy recipe – Moist Banana Cake


A couple days ago I had a few overripe bananas.  I did not want to throw them away and therefore I made banana cake (or some people call these banana bread). I want to share with you this super easy but yummy and moist recipe.

Health Benefits of Ripe Bananas

Did you know that ripe bananas are very good for your health? The riper the banana, the more nutrients it has, such as anti-cancer agents, is good for digestive and bone health, etc.  See the below web site for more details.


Overripe bananas


  • 1-3/4 cups all-purpose flour (or cake flour)
  • 1-1/4 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 medium ripe bananas, mashed (1 cup) – must be ripe or over ripe banana
  • 1/2 cup vegetable oil (canola or grape seed oil is the best)
  • 1/4 cup plus 1 tablespoon (or total 5 tbsp) buttermilk (see below on how to make buttermilk at home)
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts (optional)

This recipe makes one 9×5 inch loaf pan. But in my photos, I have used my favorite long and thin pans instead, for faster baking.

How to make buttermilk?

Most people do not have buttermilk at home. Here is how to make it. Only takes 1 minute:1 cup of milk + 1.5 tablespoon of lemon juice or vinegar. Stir and let it sit for 15 mins.

So, since this banana cake recipe only need 5 tbsp of buttermilk, I have only added about half tbsp of vinegar to 5 tbsp milk.img_0070


Grease your cake mould(s) with vege oil.  Preheat your oven to 180°C or 350°F.

In a large bowl, sift flour and baking soda, add sugar and salt. Mix them together with a whisk or folk.


In another bowl, whisk together the eggs, mashed bananas, oil, buttermilk and vanilla.

Mashed bananas
A bowl of wet and a bowl of dry ingredients


Pour the wet ingredients into the dry and whisk together until all ingredients just combined without flour lumps. To to this, whisk in circle from the middle of the bowl and work towards the edge of the bowl. Try to do it quickly and within a minute to prevent over mixing.

If you want to add walnuts, add now by folding them in quickly.

Pour the wet into dry and mixed together, you can see the banana lumps but no flour lumps.


Use a scraper to clean the edge of the bowl.  Pour batter into your cake mould(s) immediately.  Remember to only fill your cake mould upto 60 to 70% capacity to prevent spilling over during bake.

Slap the cake mould (downward) on your kitchen table once or twice to release big bubbles inside batter.  First bake for 15 minutes.

Into the oven!


After 15 mins, your cake top should have formed a thin crust. Quickly open your oven door, use a knife to cut the top of your cake a vertical line in the middle.  The line will ensure that your cake top opens in the center during bake.  But do this as quickly as possible as you don’t want to open the oven door for too long and lose all it’s temperature.

Continue to bake for another 15 to 40 minutes or until a toothpick comes out clean from the middle of your cake.  The total time varies a lot depending on the actual temperature of your oven and the size of your cake mould.

After 15 mins

All Done!! Enjoy!!!

Once your cake is done, leave it on the counter top for 10 mins before breaking it out from the mould.  That’s all!! Enjoy a moist and yummy banana cake!!! 😀

Done and Enjoy !!


How to store your cake?

If you can finish the cake within 3 days, just store it in airtight bag/box or cover with plastic wraps on your counter, as the cake taste best in room temperature.  If you won’t be able to finish within 3 days, set aside the portion which you will be eating in the next few days. Slide the rest of your cake and freeze all of them in airtight bag/box.  They can last for a month or two in freezer.  When you want to eat any, just take out the slides you need and leave them at room temperture to defrost.

Remark: My recipe is modified from the below website:




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