This banana cake takes ten minutes of prep: you mix it in one bowl with a fork, no mixer. The ten minutes are hands-on time only. The baking itself is longer, about 50 minutes.

Very ripe bananas, nothing less

The bananas should be speckled with black or nearly black. At that stage their sugar has developed, and the cake comes out sweet and moist. A yellow banana with no spots gives a dry, bland cake, even if you add more sugar.

Mash three bananas with a fork until only small lumps are left, then add the oil, sugar, eggs and vanilla to the same bowl. Finally, fold in the flour, baking powder, baking soda, salt and cinnamon, only until no streaks of flour remain. Mixing for too long makes the cake dense.

How long to bake, and how to tell it is done

Bake at 350°F (175°C) for about 50 minutes in a loaf pan. After 40 minutes, insert a wooden skewer into the center of the cake. If it comes out with wet crumbs, bake another five minutes and check again. A clean skewer, or one with a single dry crumb, means the cake is done.

If the top browns too quickly, cover it with foil. Cool in the pan for ten minutes before turning it out. If you want a cake with no bananas, the chocolate-vanilla marble cake bakes in one pan with no frosting.

Serve the cake as it is, with a cup of coffee, or dust it with a little powdered sugar. Half a cup of chopped walnuts in the batter adds a crunchy texture. A slice from the day before can be warmed for a few seconds in a dry skillet to bring back the taste of a fresh cake.

Banana Cake with 10 Minutes of Prep

A one-bowl banana cake mixed with a fork, no mixer. 10 minutes of prep, then about 50 minutes of baking.

Banana Cake with 10 Minutes of Prep
Servings: 10 slicesPrep time: 10 minCook time: 50 minTotal time: 1 hr

Ingredients

  • 3 very ripe bananas (about 12 oz / 350 g, peeled)
  • 0.5 cup neutral oil
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour (about 7 oz / 210 g)
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon

Instructions

  1. Heat the oven to 350°F (175°C) and grease a 10-inch (25 cm) loaf pan.

  2. In a large bowl, mash the bananas with a fork until only small lumps are left.

  3. Add the oil, sugar, eggs and vanilla to the same bowl and mix.

  4. Add the flour, baking powder, baking soda, salt and cinnamon, and fold just until no streaks of flour remain.

  5. Pour into the pan and bake for about 50 minutes, until a wooden skewer inserted in the center comes out clean.

  6. Cool in the pan for 10 minutes, then turn out and cool completely.

Frequently Asked Questions

Can I use frozen bananas for banana cake?
Yes. Thaw them and mash them together with the liquid that comes out, since it is full of sugar and keeps the cake moist.

How long does banana cake keep?
Up to three days in an airtight container at room temperature, and up to a week in the fridge.

Can I add chocolate chips to banana cake?
Yes, up to half a cup. Toss them with the flour before adding, so they do not sink to the bottom of the pan.