Simple Banana Loaf Cake Recipe

If you’re looking for a simple banana loaf cake recipe, this one is a foolproof classic. Moist, sweet, and packed with rich banana flavor, this easy loaf cake is the perfect way to use up overripe bananas sitting on your counter. With just one bowl and basic pantry staples, you’ll have a tender, comforting loaf ready to enjoy for breakfast, snacking, or dessert.

The riper the bananas, the better this cake turns out — their natural sweetness and moisture create a soft, dense crumb that stays fresh for days. This recipe skips any complicated techniques, making it ideal for beginner bakers or anyone craving a quick, no-fuss homemade treat.

Why You’ll Love This Banana Loaf Cake Recipe

• Uses up overripe bananas perfectly
• Moist, tender crumb that stays fresh for days
• Simple, one-bowl method with no mixer required
• Quick to prepare with basic pantry ingredients
• Versatile — plain, with nuts, or with chocolate chips

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Recipe Overview

Detail	Info
Prep Time	15 minutes
Cook Time	55 minutes
Total Time	1 hour 10 minutes
Servings	10 slices
Calories	250 kcal per slice
Difficulty	Easy
Cuisine	American
Course	Dessert / Breakfast

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Ingredients

For the Banana Loaf Cake

• 3 large ripe bananas, mashed (about 1 ½ cups)
• ⅓ cup (75g) unsalted butter, melted
• ¾ cup (150g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ cups (190g) all-purpose flour

Optional Add-Ins

• ½ cup chopped walnuts or pecans
• ½ cup chocolate chips

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Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.

Step 2: Mash the Bananas

In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth, with a few small chunks remaining.

Step 3: Combine the Wet Ingredients

Stir the melted butter into the mashed bananas. Add the sugar, egg, and vanilla extract, and mix until well combined.

Step 4: Add the Baking Soda and Salt

Sprinkle the baking soda and salt over the mixture and stir to combine.

Step 5: Fold in the Flour

Add the flour and gently fold it into the wet mixture until just combined. Avoid overmixing to keep the loaf tender.

Step 6: Add Optional Mix-Ins

If using, fold in the chopped nuts or chocolate chips.

Step 7: Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

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Tips for the Perfect Banana Loaf Cake

• Use very ripe, spotty bananas — the riper they are, the sweeter and more flavorful the loaf will be.
• Don’t overmix the batter once the flour is added, as this can make the loaf dense and tough.
• Check doneness a few minutes early, as baking times can vary by oven and pan size.
• This loaf tastes even better the next day, once the flavors have had time to settle.

Storage Instructions

Store the banana loaf cake in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. It also freezes well, tightly wrapped, for up to 3 months.

Frequently Asked Questions

Can I use frozen bananas for this recipe? Yes, thaw frozen bananas completely and drain any excess liquid before mashing and using them in the batter.

Can I make this into muffins instead of a loaf? Yes, divide the batter into a lined muffin tin and bake for 18–20 minutes.

Why did my banana loaf sink in the middle? This is usually caused by underbaking, overmixing, or using bananas that were too watery — be sure to test doneness with a toothpick before removing from the oven.

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This simple banana loaf cake recipe turns ripe bananas into a moist, comforting treat that’s perfect for any time of day.