4 Banana Cake Recipe: The Ultimate Moist & Fluffy One-Bowl Wonder
Why You’ll Love This 4 Banana Cake Recipe
Got four overripe bananas sitting on your counter, turning brown and begging to be used? This is your rescue recipe! This incredibly moist and fluffy banana cake transforms those forgotten bananas into pure magic. Made with simple pantry staples in just one bowl, it’s the perfect solution for busy bakers who want maximum flavor with minimal fuss. Whether you’re a beginner baker or just need a reliable go-to dessert, this cake delivers bakery-quality results every single time.
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 45 mins | 1 hour | 12 slices | Easy |
What You’ll Need
Main Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe bananas | 4 large | The browner, the better for sweetness |
| All-purpose flour | 2 cups | Can substitute with 1:1 gluten-free flour |
| Granulated sugar | 3/4 cup | Adjust to taste if bananas are very sweet |
| Brown sugar | 1/2 cup | Adds moisture and depth of flavor |
| Vegetable oil | 1/2 cup | Or melted butter for richer flavor |
| Large eggs | 2 | Room temperature works best |
| Vanilla extract | 2 teaspoons | Pure vanilla recommended |
| Baking soda | 1 teaspoon | Fresh for best rise |
| Salt | 1/2 teaspoon | Enhances all flavors |
| Ground cinnamon | 1 teaspoon | Optional but delicious |
| Buttermilk | 1/4 cup | Or regular milk with 1 tsp lemon juice |
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips
- 1/4 cup shredded coconut
Step-by-Step Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 8-inch round pans with butter or cooking spray. Lightly dust with flour, tapping out excess.
- Mash the bananas in a large mixing bowl until mostly smooth—a few small lumps are perfectly fine and add texture. The riper your bananas, the easier this step becomes.
- Mix the wet ingredients. Add both sugars to the mashed bananas and stir until combined. Pour in the oil, beaten eggs, vanilla extract, and buttermilk. Mix everything together until well blended. Pro tip: Don’t worry about perfect mixing at this stage—overmixing will make your cake tough!
- Combine dry ingredients in a separate bowl. Whisk together flour, baking soda, salt, and cinnamon (if using) until evenly distributed.
- Fold dry ingredients into wet ingredients using a wooden spoon or rubber spatula. Mix just until flour disappears—you should still see some streaks. This is key to a tender cake!
- Add any optional mix-ins like nuts or chocolate chips, folding them in gently with just a few strokes.
- Pour batter into prepared pan and spread evenly with a spatula. Bake for 40-45 minutes for a 9×13 pan, or 35-40 minutes for round pans, until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool completely in the pan on a wire rack before frosting or serving. This prevents the cake from falling apart when you cut it.
How to Serve
This versatile banana cake is delicious on its own, but here are some serving suggestions to take it to the next level:
Simple & Classic: Dust with powdered sugar and serve with a cup of coffee or cold milk.
Frosted Perfection: Top with cream cheese frosting, vanilla buttercream, or even a simple glaze made from powdered sugar and milk.
Dessert Style: Serve warm slices with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Breakfast Treat: Cut into squares and enjoy with your morning coffee—it’s basically banana bread in cake form!
Expert Tips for Success
Banana Selection: The key to incredible flavor is using very ripe bananas—think brown spots and soft to the touch. These bananas are at peak sweetness and will mash easily.
Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops the gluten, resulting in a tough, dense cake instead of the tender crumb we’re after.
Room Temperature Ingredients: Let eggs and buttermilk come to room temperature for better mixing and a more even cake texture.
Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to a week. The cake actually gets more moist after a day!
Freezing: This cake freezes beautifully for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil.
Testing for Doneness: Your cake is ready when it springs back lightly when touched in the center and has started to pull away slightly from the sides of the pan.
Baker’s Secret: For extra moisture, brush the cooled cake with a simple syrup made from equal parts sugar and water with a splash of vanilla.
Common Questions
Can I use fewer bananas?
While this recipe is specifically designed for 4 bananas, you can use 3 large bananas if needed. The cake will be slightly less moist and have a milder banana flavor, but it will still be delicious.
What if I don’t have buttermilk?
No problem! Make your own by adding 1 teaspoon of lemon juice or white vinegar to 1/4 cup of regular milk. Let it sit for 5 minutes until it curdles slightly.
Can I make this cake dairy-free?
Absolutely! Use a neutral oil instead of butter (which this recipe already calls for), substitute the buttermilk with non-dairy milk mixed with lemon juice, and you’re all set.
How do I know when my bananas are ripe enough?
Perfect bananas for baking are yellow with brown spots, soft to the touch, and very fragrant. If they’re not quite there yet, place them in a paper bag for a day or two to speed up ripening.
Can I double this recipe?
Yes! This recipe doubles beautifully. Use two 9×13 pans or make one large sheet cake. Just keep an eye on baking time—larger cakes may need an extra 5-10 minutes.
Why did my cake sink in the middle?
This usually happens from opening the oven door too early or having old baking soda. Make sure your baking soda is fresh (replace every 6 months) and resist peeking until at least 35 minutes of baking time.
Final Thoughts
This 4 banana cake recipe is your new secret weapon for turning overripe bananas into something absolutely spectacular. It’s foolproof enough for beginners yet delicious enough to impress guests. The one-bowl method means less cleanup, and the incredible moisture from those four bananas ensures this cake stays fresh for days. Whether you’re dealing with a banana surplus or just craving something sweet and comforting, this cake delivers every time. Give it a try—your kitchen will smell amazing, and your family will be asking for seconds!
