Super-Moist Banana Cake

    50 min

    This recipe is enough to make one 23cm, three-layer cake. It's simple to make and a must for all banana fans. Spread with your favourite icing.

    34 people made this

    Serves: 12 

    • 400g plain flour
    • 1 teaspoon baking powder
    • 1 1/8 teaspoons bicarbonate of soda
    • 170g unsalted butter
    • 450g caster sugar
    • 3/4 teaspoon salt
    • 3 eggs
    • 340g mashed bananas
    • 6 tablespoons buttermilk
    • 1 teaspoon vanilla extract
    • 30g cornflour

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 190 C / Gas 5. Grease and flour three 23cm round cake tins.
    2. Sieve the flour, cornflour and baking powder together. Set aside.
    3. In a large bowl, cream together the butter, sugar and salt. Add eggs one at a time to the creamed mixture, beating well after each addition.
    4. Add alternately to the creamed mixture the flour mixture, the bananas and the buttermilk. Add vanilla and mix well. Divide batter into the prepared tins.
    5. Bake in a preheated oven for 30 to 40 minutes. Let cakes cool before decorating.

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    Reviews & ratings
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    Reviews in English (17)


    I made the stem ginger cake it did not last long, I am making it again today. It was delicious.  -  04 May 2015


    My mom is a tiny little thing with a hearty appetite and a real appreciation for good food. But she likes to watch her figure. Knowing she'd have her martini at the house before we took her out to dinner last night, I never thought this cake would fit into the scenario for the evening. But she tried a "taste," finished a decent-sized piece and after dinner took another 4 pieces home, individually wrapped. It hooked her. As for Hubs, he rarely eats dessert in the evening, particularly chocolate. But he relented, sat to himself, and enjoyed a little slice, followed by another, perfectly content, just he and his cake. Make no mistake - this is NOT banana bread covered in frosting, provided your technique is correct. Cream the butter and sugar, add eggs one at at a time, then the vanilla. Stir in the bananas. Then add the flour, in three additions with the buttermilk, beginning and ending with the flour, just until combined. This is a light and fluffy cake, with a more aerated rather than dense crumb - and it's plenty sweet, particularly if you use nearly black bananas, as I did. I'm glad I topped it with Chocolate Cookie Buttercream Frosting (an amended version to make it more chocolatey) to kind of temper that sweetness. I coated the sides lightly with toasted chopped pecans and garnished the top with dark chocolate curls and dried banana chips. This is a three-tiered showpiece. Normally this would have gone to the office with Hubs. This time, at his request, it stayed home.  -  15 Jun 2012  (Review from Allrecipes US | Canada)


    This cake was WONDERFUL!!!!! It was VERY moist, had a great texture and the mouth waters just thinking about it. Loved it!! I did have to cook it about 20 minutes longer than the recipe called for as the batter was very heavy. May have been my mistake but the wait was WELL WORTH IT!! Thanks Syd!  -  21 Oct 2002  (Review from Allrecipes US | Canada)