I can’t say how many times I tried making a banana cake but it never turned out good. And then I took a break from trying to create one for a few months. Two weeks ago, I had leftover bananas and decided to try again.

To be honest the first one was a failed attempt. The banana cake was too dense as I used yoghurt and the nuts were not as crunchy even after toasting them beforehand. I mixed the nuts into the batter and they got chewy. I probably should have made them more crunchy. For some reason, I don’t prefer using yoghurt in cakes. I think I am yet to master the art (someday hopefully!). I am always more comfortable using milk.

However, this recipe does not require milk. You just need a couple of ingredients. This recipe hit the nail during my second attempt 2 weeks ago. The crumbs were very moist yet not too oily, not too dense, just perfect for my liking. And that slight touch of cinnamon!! Ahhhh! Yes, you are right. I included some cinnamon but it’s optional. Do give it a try and let me know in the comment section.

How to choose bananas to make a banana cake?

You can use ripen bananas with brown spots on them or overripe ones with completely black skin depending on your preference. If you have raw bananas, you can wait for them to ripen at room temperature. But this will take from 1-3 days depending on the maturity when you first bought them.

Otherwise, you can also bake them in the oven at 300 degrees Celcius by leaving them unpeeled on an aluminium foil or until their skin turns completely black and they are soft to touch. Once done, let them cool down before use. You will get a mushy banana with this method.

Do not try this method with green bananas as they are underdeveloped in terms of flavour and sweetness and are not suitable for baking.

Butter or Oil or Both?

I picked both butter and oil. Butter retains the buttery flavour of the cake while oil helps to keep the crumbs moist. Most recipes use an equivalent mix of butter and oil, but I prefer keeping the butter percentage higher than the oil because I love the buttery taste to be dominant. Use any neutral-tasting vegetable oil, I used corn oil here.

How to store the banana cake?

The cake can last for 3 days at room temperature (can get mouldy after this period just like other wet fruits, also depends on the humidity of your country) but it’s best to store it in the fridge for up to 1 week in an airtight container or well-wrapped aluminium foil.

Can I use Frozen Bananas?

Absolutely! Frozen bananas will still taste wonderful but you have to thaw them at room temperature for 2 hours or leave them overnight in the refrigerator. Remember to remove the excess liquid before mashing them.

Can I exclude Nuts or Chocolate Chips?

These are optional. You can leave them out.