There’s something magical about the smell of bananas and butter mingling in the oven. This easy banana butter cake is light yet rich, soft yet sturdy enough to slice beautifully, and packed with buttery banana flavor. It’s the kind of cake that makes you want to sneak a slice while it’s still warm — no frosting needed. Whether you serve it for afternoon tea, dessert, or even breakfast, this is one recipe you’ll come back to again and again.
Why You’ll Love This Recipe
- Moist but never dense – Thanks to overripe bananas and the perfect butter-to-flour ratio, every bite is soft and tender.
- Simple pantry ingredients – No fancy dairy products or rare flours here — just the basics you already have.
- Perfectly balanced sweetness – Inspired by Asian-style banana cakes, this isn’t tooth-achingly sweet, letting the banana flavor shine.
- Foolproof results – The step-by-step method guarantees an even, golden bake every time.
- Keeps beautifully – Enjoy it fresh, or store and reheat for that just-baked taste.
Ingredients (and why they’re important)
Overripe bananas – The spottier and softer, the better. These give natural sweetness and intense banana aroma.
Unsalted butter – Softened for easy creaming. The key to richness and a tender crumb.
Light brown sugar – Adds moisture and a hint of caramel depth.
Large eggs – Bind the batter and help it rise.
Self-raising flour – Contains just the right amount of leavening for a soft lift.
Baking soda – Enhances the rise and balances the banana’s acidity.
Salt – Just enough to bring out all the flavors.
Lemon juice – Brightens the flavor and keeps the bananas from browning.
Step-by-Step Instructions
1. Prep the oven and pan
Preheat your oven to 170°C (340°F). Place the rack in the lower third of the oven so the cake bakes evenly without over-browning. Line a 7-inch round pan with baking paper, brushing lightly with butter.
2. Mash the bananas
In a small bowl, mash 225 g peeled bananas until smooth. Stir in 2 tsp lemon juice and set aside.
3. Sift the dry ingredients
Into a mixing bowl, sift together 175 g self-raising flour, ¼ tsp salt, and ⅛ tsp baking soda.
4. Cream butter and sugar
Using a stand mixer with a paddle attachment (or a handheld mixer), beat 175 g softened butter with 175 g light brown sugar on medium speed for about 5 minutes, until pale, fluffy, and airy.
5. Add the eggs
Beat in 3 large eggs a little at a time, mixing well after each addition. This gradual process keeps the batter smooth and prevents curdling.
6. Add the first half of the flour
Mix in half of the flour mixture until just combined. Avoid overbeating — you want to keep the batter light.
7. Add the bananas
Stir in the mashed bananas until fully incorporated, filling your kitchen with that irresistible sweet aroma.
8. Finish with the remaining flour
Gently fold in the rest of the flour mixture, stopping as soon as the streaks disappear.
9. Bake to perfection
Pour the batter into the prepared pan. Bake for 45–50 minutes or until a skewer inserted in the center comes out clean.
10. Cool and enjoy
Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Serve warm, or wait until fully cooled for neater slices.
Pro Tips for Success
- Speed-ripen bananas – Place unpeeled bananas on a baking tray in a 150°C (300°F) oven for 15–20 minutes until skins turn black. Cool, peel, and mash.
- Room-temperature ingredients – This helps the butter cream smoothly and eggs blend in without shocking the batter.
- Don’t overmix once the flour is in – Overmixing develops gluten, which can make the cake tough.
- Test early – Oven temperatures vary, so check your cake at 40 minutes to avoid overbaking.
- Storage – Keep in an airtight container for 3 days at room temp, or refrigerate after day one for maximum freshness. Reheat slices in the microwave for 15–20 seconds.
Flavor Variations
- Nutty twist – Fold in a handful of chopped walnuts or pecans.
- Spice it up – Add ½ tsp cinnamon or nutmeg to the flour for a cozy, warm flavor.
- Chocolate lovers’ version – Stir in ½ cup dark chocolate chips before baking.
- Tropical flair – Swap lemon juice for lime and add shredded coconut.
Serving Ideas
- Afternoon tea star – Serve in neat slices with a pot of Earl Grey or jasmine tea.
- Sweet breakfast – Pair with Greek yogurt and a drizzle of honey.
- Elegant dessert – Dust with powdered sugar, top with whipped cream, and add fresh berries.
- Giftable loaf – Wrap in parchment and tie with twine for a homemade present.
Quick Recap
This Easy Banana Butter Cake is:
- Light yet rich in buttery flavor
- Perfectly moist from overripe bananas
- Made with simple, everyday ingredients
- Foolproof for both new and seasoned bakers
Pin this recipe now so it’s ready when your bananas are. Then bake it this weekend — your kitchen will smell heavenly, and your taste buds will thank you.
For more banana inspiration, try:
- Banana Spice Cake – Best Spiced & Buttery Banana Flavours!
- Really, Really Moist Banana Sponge Cake
- Super Moist Rum & Raisin Banana Bread
- Banana Honey Cake
Pin for later so you never lose this keeper of a recipe!
Easy Banana Butter Cake
Equipment
- 7-inch (18-cm) round baking pan line base and sides
- Parchment paper for lining
- stand mixer with paddle or hand mixer for creaming
- mixing bowls dry and wet
- sieve to sift dry ingredients
- Rubber spatula for folding
- wire rack to cool
Ingredients
- 175 g self-raising flour, sifted
- 1/4 tsp fine salt
- 1/8 tsp baking soda
- 175 g unsalted butter, room temperature, cut into cubes
- 175 g light brown sugar
- 3 large eggs, lightly beaten (56–60 g each without shell)
- 225 g very ripe bananas, mashed (without peel)
- 2 tsp lemon juice
- softened butter, for greasing pan
- parchment/greaseproof paper, for lining
Instructions
- Preheat oven to 170°C (340°F). Position rack in the lower third. Grease and line a 7-inch (18-cm) round baking pan with parchment.
- Mash bananas in a small bowl until smooth; stir in lemon juice and set aside.
- Sift flour, salt, and baking soda together into a bowl.
- In a stand mixer fitted with a paddle (or using a hand mixer), cream butter and light brown sugar on medium speed until very pale and fluffy, about 5 minutes.
- Beat in eggs a little at a time, mixing well after each addition until fully incorporated and the batter is smooth.
- Mix in half of the sifted dry ingredients just until combined—do not overmix.
- Stir in the mashed bananas until evenly distributed.
- Fold in the remaining dry ingredients just until no flour streaks remain.
- Scrape batter into the prepared pan; smooth the top. Bake 45–50 minutes, or until a skewer inserted in the center comes out clean.
- Cool in pan 10 minutes, then release and cool completely on a wire rack. Slice and serve.