Banana bread cake is lighter than banana bread but tastes just like it. Served with or without icing, this recipe is great for breakfast, brunch, or a snack.
Baked in a cake pan rather than a loaf pan, this banana bread has more servings than traditional banana bread, making it perfect for feeding a crowd.
Why Is This Recipe Different?
What sets this recipe apart from traditional banana bread is the additional liquid that makes this a cake rather than bread.
The crumb for this recipe is tender and light compared to banana bread, but the flavour of bananas is still there.
Disclaimer: As an Amazon Associate we earn from qualifying purchases at no additional cost to consumers. Some of the links in this post are affiliate links. If you click these links and make a purchase we may earn a commission. Keep in mind that we link these products because of their quality, not because of the commission we may receive from purchases.
Ingredients For Banana Bread Cake
This recipe is made from simple ingredients.
- Bananas.
- All-purpose flour.
- Baking powder.
- Baking soda.
- Sea salt.
- Cinnamon.
- Vegetable oil.
- White sugar.
- Brown sugar.
- Eggs.
- Vanilla extract.
- Buttermilk.
- Milk.
Substitutions For this Recipe
When making this recipe, there are a couple of substitutions that can be made.
- The milk can be replaced with all buttermilk for a denser cake, or replace the buttermilk with all milk to make a lighter cake.
- Vegetable oil can be replaced with melted butter for a richer flavour.
Additions For Banana Bread Cake
We enjoy this cake without icing most of the time. But the addition of cream cheese icing adds to the flavours.
Chopped walnuts can be added to the batter before baking to add a little crunch to the cake. Or add the walnuts on top of the icing if you decide to ice the cake.
Serving Banana Cake
Our favourite way to serve this cake is cut into squares and served as a snack.
The cake is also great for adding to a brunch or buffet. With or without icing, this is a great addition to a meal for a crowd.
This recipe is easily doubled to bake in a larger pan. This will take longer to bake but it is a great way to make enough of this recipe for a crowd.
Storing Banana Cake
To keep this cake tasting fresh, store it in an air-tight container at room temperature for up to five days.
Without the icing, this cake can be stored in the freezer for later. It will last in the freezer for up to three months.
Looking for more ways to use overripe bananas? Try our Banana Chocolate Chip Cookies.
Have you tried this recipe? Leave a comment below to let us know.
Banana Bread Cake
Ingredients
- 3 cups all-purpose flour
- 1 Tbsp cinnamon
- 1½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp sea salt
- ¾ cup vegetable oil
- 1 cup white sugar
- ½ cup brown sugar
- 3 eggs
- 2 tsp vanilla extract
- ¾ cup buttermilk
- ¾ cup milk
- 1½ cups overripe bananas, mashed
Instructions
- Preheat oven to 375℉ and grease a 13" by 9" cake pan
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Using a separate bowl, beat vegetable oil and sugars together until smooth.
- Beat in eggs, vanilla, buttermilk, and milk, until well combined.
- Pour wet ingredients into the flour mixture and stir until just combined.
- Fold in the mashed bananas.
- Pour batter into the prepared pan.
- Bake in preheated oven for 30-35 minutes or until the center is baked through. Use a toothpick or fork to test the center of the cake, if it comes out clean it is ready.
- Allow to cool in pan before cutting into squares and serving.
