Banana Loaf Cake

An easy banana loaf cake recipe made with butter, sugar, and flour. Since there are already plenty of healthy banana bread recipes online, I thought it was time for a not-so-healthy version. One that happens to be ridiculously delicious. 😉

Banana Cake vs. Banana Bread: What’s the Difference?

Today I’m sharing an incredibly delicious banana loaf cake recipe with you, not to be confused with banana bread. These terms are often used interchangeably online, so to avoid any confusion, I’ll explain the difference between banana cake and banana bread here at Laura’s Bakery.

Banana bread generally has a healthier approach. My basic banana bread recipe doesn’t contain any added sugar, oil, or butter.

This banana cake, on the other hand, is a true cake flavored with banana and cinnamon. It’s wonderfully moist and soft.

While banana bread makes a great healthier snack, this banana cake definitely doesn’t fall into that category. I probably wouldn’t serve banana bread at a birthday party, but this banana cake would be perfect!

Recipe Ingredients

This recipe is very similar to a regular loaf cake, except this banana loaf cake isn’t just light and fluffy, it’s wonderfully moist too. I’ll quickly walk you through the ingredients so you understand what gives the cake its texture and what you can substitute if needed:

• unsalted butter –  this gives the cake a delicious buttery flavor as well as slightly crisp edges
• light brown sugar – brown sugar makes the cake a little more moist. You can also replace it with granulated sugar if you prefer a slightly less moist result
• bananas – the bananas add both flavor and moisture to the cake. Since bananas are naturally sweet, I reduced the amount of added sugar
• eggs – eggs provide moisture, structure, and lightness. Because the bananas add extra moisture to the batter, three eggs are enough for this amount of batter
• vanilla extract – I rarely bake a cake without vanilla extract. If you ask me, it’s simply one of the best flavorings around
• flour – I used all-purpose flour
• baking powder – baking powder gives the cake the right amount of lift, so your banana cake is not only wonderfully moist but also light and fluffy
• cinnamon – banana and cinnamon are a great combination, but if you’re not a fan, you can simply leave it out
• salt – never skip the pinch of salt in a cake. Salt creates the right flavor balance in sweet baked goods

Do you often have ripe bananas sitting around in your fruit bowl? Take a look through all my banana recipes for plenty more baking inspiration!

How to Make Banana Loaf Cake

Making this easy banana loaf cake could not be simpler. You start by taking a large bowl and creaming the butter and sugar for several minutes until light and creamy. Add the eggs in one by one, mixing in between each addition.

Puree the bananas with an immersion blender. Add the banana and vanilla extract to the batter and mix until it is combined.

In another bowl add all the dry ingredients and gradually add those to the wet ingredients. Mix until smooth.

Pour into a greased and floured loaf pan (or use parchment paper). You can add a sliced banana on top for decoration if you want. Bake the cake for 60 minutes at 175˚C/350˚F (conventional oven) and test with a cake tester or wooden skewer to make sure it is fully baked. If necessary, return to the oven for a little longer.

After baking, turn the banana cake out onto a wire rack and let it cool down completely.

You can serve it as it is or you can add something like a cream cheese frosting.

Storing Banana Loaf Cake

You can store the banana loaf cake outside of the fridge for up to a week. Make sure to check the ins and outs of storing banana cake (and banana bread in this article).

Can I freeze banana loaf cake?

Yes, you can freeze this banana cake perfectly! I like to freeze it in separate slices in freezer safe bags but you can also freeze the entire loaf if you want.