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!
Easy Banana Cake (One Bowl)
This banana cake is easy, quick and delicious. It uses only one bowl which means less mess and more time to eat! Use up your overripe bananas and try this moist, fluffy cake.
Ingredients
- 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 teaspoon vanilla essence OR ½ teaspoon vanilla extract
- 1 ½ cups plain / all-purpose flour
- 3 teaspoon baking powder
- ½ teaspoon salt
Instructions
- 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.
Notes
Storage
- 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 teaspoon 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 CakeAmount 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
Bella Selikane says
Hi am interested in learning more about the baking course. I will definitely try and get to you
Thank you
Chloe says
Hi Bella, I'll make sure to let you know if I run baking courses in future.
Hymne says
The cake came out soo light and fluffy... it was amazing. I substituted half the flour with gluten free cake flour and added half a cup of macadamia flour. Best cake ever!
Chloe says
Hi Hymne, I'm so so glad you enjoyed! I'm glad that it worked well with GF and macadamia flour as well. Thank you for the lovely comment 🙂
Zakiya says
Hi Chloe, thank you for sharing this easy, flop-free recipe. I forgot the eggs after mixing the rest of the ingredients which isn't ideal. Added it in afterwards and it turned out moist and fluffy. Family raved about it...a keeper of a recipe!
Ayesha says
I made this cake today with a toffee topping and it was DIVINE! So moist and flavorful. Thank you so much for sharing.