Easy Banana Cake Recipe You Can Make in One Bowl

This banana cake recipe is one of those sweet little gems I keep coming back to when I’ve got a few sad bananas sitting on the counter. You know the ones. Spotty, soft, and begging to be used for something better than a smoothie.

So here’s the deal. I was standing in my kitchen one afternoon, eyeing those bananas and thinking, “Cake. It’s gotta be cake.” But not some fussy, 12-step ordeal. I wanted something I could throw together without dragging out half the pantry. Just a blender, one bowl, and boom. A fluffy, banana-loaded masterpiece that smells like comfort and feels like you’ve got your life together.

What I love about this recipe is how forgiving it is. Forgot to preheat the oven? No worries. Didn’t mash the bananas perfectly? Doesn’t matter. It still comes out golden, moist, and straight-up addictive.

So if you’ve ever craved a warm slice of banana cake without the usual hassle, or if you just need a reliable recipe that won’t fail you when company’s 10 minutes out, keep reading. This one’s for you.

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WHY YOU WILL LOVE THIS RECIPE

• All in one bowl – less mess, less stress. You don’t need a mixer, fancy tools, or a mountain of dishes to clean. Just a bowl, a blender (or even a fork), and you’re set.
• Super soft and moist texture – every single time. The bananas work their magic here. Combined with the oil and eggs, you end up with a cake that stays tender for days.
• Perfect way to use up ripe bananas – and avoid waste. Those overly ripe bananas on your counter? This is their moment to shine. You’ll never toss them again.
• Simple ingredients – no weird stuff. Everything in this recipe is pantry-friendly and easy to find. If you’ve got the bananas, chances are you’ve got the rest.
• Versatile and crowd-pleasing – bring it anywhere. This cake works for breakfast, dessert, potlucks, or just because you need a warm slice of something sweet. Trust me, people will ask for the recipe.
• Beginner-friendly – no baking experience needed. If you’ve never baked a cake in your life, don’t sweat it. This one’s as easy as it gets, and still makes you feel like a total pro.

INGREDIENTS

Dry ingredients

• 250g all-purpose flour (about 2 cups)
• 1 packet baking powder (or 2 teaspoons if using loose)
• 150g sugar (around 3/4 cup)

Wet ingredients

• 3 ripe bananas
• 2 large eggs
• 100g sunflower oil (about 1/2 cup)
• Juice and zest of 1 fresh lemon

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STEP BY STEP INSTRUCTIONS

• STEP 1). Preheat your oven to 180°C (350°F) and grease a standard cake pan or line it with parchment paper.
• STEP 2). Peel the bananas and place them in a blender with the sugar, lemon juice, and lemon zest.
• STEP 3). Blend the mixture until it looks mostly smooth, with just a few small banana bits left.
• STEP 4). Add the eggs and sunflower oil to the blender, then blend again until everything comes together.
• STEP 5). In a large bowl, whisk the flour and baking powder together so the powder spreads evenly.
• STEP 6). Pour the banana mixture into the bowl with the dry ingredients and gently stir until smooth.
• STEP 7). Scrape the batter into your prepared cake pan and spread it out evenly.
• STEP 8). Bake for 35 to 40 minutes, or until a toothpick poked into the center comes out clean.
• STEP 9). Let the cake cool in the pan for 10 minutes, then move it to a wire rack to cool completely.

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EXPERT COOKING TIPS FOR EASY BANANA CAKE

• Use very ripe bananas. The darker the peel, the better the flavor. If your bananas aren’t soft and spotty, the cake won’t be as naturally sweet or moist.
• Don’t overmix the batter. Once you combine the wet and dry ingredients, stir just until you don’t see any flour. Overmixing makes the cake dense, and nobody wants that.
• Taste your lemon. Lemons can vary in tartness. If it’s extra sour, you might want to go light on the juice and heavy on the zest for balance.
• Keep an eye on your oven. Every oven is a little different. Start checking around the 35-minute mark. If the top looks golden and a toothpick comes out clean, it’s good to go.
• Let it cool before slicing. I know it’s tempting to dive in hot, but waiting helps the texture set. The cake slices better and tastes even richer once it’s cooled.

RECIPE FAQ

HOW TO RIPEN BANANAS FASTER

If your bananas are still a little green and you’re itching to make this cake today, don’t worry. I’ve been there. Here are a few tricks to speed things up:

• Use a paper bag. Toss the bananas into a brown paper bag with an apple or a ripe banana. Trap the ethylene gas and let it do its thing. You’ll have ripe bananas in a day or two.
• Oven method. Lay the bananas (peels on) on a baking sheet and bake at 150°C (300°F) for 15–20 minutes. They’ll turn black on the outside, but inside? Soft, sweet, and cake-ready.
• Microwave shortcut. In a rush? Poke a few holes in the peel and microwave for 30 seconds at a time until soft. It’s not perfect, but it works in a pinch.

Just remember — the riper the banana, the better the flavor. So if you’ve got a little patience, let nature take the lead.

WAYS TO SERVE THIS BANANA CAKE

This banana cake’s a total chameleon. It fits into almost any moment, whether you’re hosting brunch or sneaking a slice at midnight. Here are a few of my favorite ways to serve it:

• Just plain, still warm. Honestly, this is how I eat it most of the time. No toppings, no extras — just cake and a quiet moment.
• With a dusting of powdered sugar. It adds a little bakery-style charm and makes it feel extra special with zero effort.
• Drizzled with honey or maple syrup. If you want a little more sweetness without icing, this does the trick. Warm the syrup first and pour it over like you’re a dessert genius.
• Topped with whipped cream or yogurt. A spoonful of whipped cream makes it dessert. A spoonful of Greek yogurt makes it breakfast. See what I did there?
• As a layer cake. Double the recipe, slice each cake into layers, and spread with cream cheese frosting. Suddenly, you’ve got a celebration-worthy masterpiece.

Whatever way you serve it, just make sure you save yourself the last slice. You’ll thank me later.

And now that we’ve covered all the angles, let’s wrap this up.

There’s something magical about a recipe that asks so little and gives so much. This cake isn’t just easy — it’s dependable. Cozy. The kind of thing you whip up once and suddenly it becomes your go-to, the one you bring to book club or bake when you’re having a rough day and need something warm and sweet to lift you up.

I hope you give it a try and make it your own. Maybe you’ll sprinkle in some chocolate chips. Maybe you’ll share it with a friend over coffee. Or maybe you’ll just stand in your kitchen, fork in hand, loving every soft, banana-rich bite straight from the pan. No judgment here.

Let me know how it turns out — I always love hearing what you bake in your kitchens.