Let’s be real, sometimes you just forget about that bunch of bananas sitting on the kitchen bench for a week. Don’t throw them away! Turn those brown mushy bananas into an easy, moist and delicious cake.
This banana cake is the definition of simplicity. It uses one bowl and doesn’t require an electric mixer. All you need to do is whisk and bake.
This cake is also freezer-friendly. If you freeze it in slices, you can pop one in your lunchbox in the morning and it will be defrosted by the afternoon!
How To Make Banana Cake
Start by taking your overripe bananas and mashing them well with a fork or potato masher.
Whisk together with sugar, oil, yoghurt, eggs and vanilla.
Sift over the flour, baking powder and salt.
Fold altogether until just combined.
Pour into the prepared cake tin and bake until golden and a skewer inserted comes out clean.
Slice up the cake and enjoy!
- 2 medium overripe bananas
- ¾ cup canola oil (or any flavourless vegetable oil)
- ¼ cup Greek yoghurt / natural yoghurt
- 1 cup caster / superfine sugar
- 2 eggs
- 1 tsp vanilla essence OR 1/2 tsp vanilla extract
- 1 ½ cups plain / all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 20 cm (8 inch) round cake tin with baking paper.
- Add the bananas to a large mixing bowl. Using a fork or masher, mash the bananas well. Whisk in the oil, yoghurt, sugar, eggs, bananas and vanilla extract until well combined.
- Sift over flour, baking powder and salt. Fold together until just combined.
- Pour into the prepared cake tin. Bake for 45 minutes or until the cake is golden and a skewer inserted comes out mostly clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- You can keep the banana cake un-refrigerated in an airtight container for up to 4 days.
- To freeze the cooked cake, allow to cool completely then wrap tightly in clingwrap then place in a zip-loc or freezer bag. Keep for up to 6 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight.
Substitutions & Tips
- Flour: you can replace 1 ½ cups of self-raising flour with 1 ½ cups of plain flour combined with 3 tsp of baking powder.
- Oil: you can substitute canola oil for any type of vegetable oil. Note that if you're using a rich olive oil it may change the flavour the cake.
Nutrition Information:Serving Size: 1/10th of Cake
Amount Per Serving: Calories: 330Total Fat: 18.5gSaturated Fat: 1.7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 37mgSodium: 14.8mgCarbohydrates: 38.4gFiber: 1.2gSugar: 22.7gProtein: 3.8g