You know that bunch of bananas on your counter that went from “perfect” to “suspicious” in 48 hours?

This cake turns them into the most profitable dessert decision you’ll make this week. No mixer, no stress, one bowl—because dishes are the enemy.

It’s moist, tender, and ridiculously forgiving, like the friend who always shows up with snacks.

Bake it once, and suddenly you’re the person people ask to “bring that banana thing” to everything.

The Magic in This Recipe

This cake nails the holy trinity: speed, simplicity, and flavor. Mashed bananas pack moisture and natural sweetness, so you can use less sugar and still get bakery-tier results.

Oil keeps it soft for days—no stale sadness on day two. And the batter is so flexible, you can toss in chocolate chips, nuts, or cinnamon without breaking anything. Translation: it’s impossible to mess up unless you actively try.

One-Bowl Banana Cake That Outsmarts Your Cravings

Recipe by Wendy CarterCourse: Dessert

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Ingredients

3 large overripe bananas (about 1⅓ cups mashed)
2 large eggs, room temp
1/2 cup neutral oil (canola, avocado, or light olive)
3/4 cup granulated sugar (or 1/2 cup sugar + 1/4 cup brown sugar for depth)
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
1 teaspoon ground cinnamon (optional but recommended)
1/3 cup Greek yogurt or sour cream (for extra tenderness)
Optional mix-ins: 1/2 cup chocolate chips, 1/2 cup chopped walnuts or pecans
Optional frosting: quick maple glaze (1 cup powdered sugar + 1–2 tbsp milk + 1 tsp maple syrup)

Step-by-Step Instructions

Preheat your oven to 350ºF (175ºC). Line an 8×8-inch pan with parchment and lightly grease. No parchment? Grease well and dust with flour.
In a large bowl, mash the bananas until mostly smooth with a few small lumps. Perfection is overrated.
Whisk in the eggs, oil, sugar, and vanilla until glossy and combined, about 30–45 seconds.
Add the Greek yogurt or sour cream. Whisk just to blend. This keeps the crumb plush and rich.
Sprinkle flour, baking soda, baking powder, salt, and cinnamon over the wet mix. Stir with a spatula until just combined. Stop as soon as the flour streaks disappear.
Fold in mix-ins (chips or nuts), if using. Don’t go wild—1/2 cup is the sweet spot.
Pour into the prepared pan. Tap the pan gently on the counter to settle the batter and pop air bubbles.
Bake for 30–35 minutes, until the center springs back and a toothpick comes out mostly clean with a few moist crumbs.
Cool in the pan for 10 minutes, then lift out using the parchment and cool fully on a rack. If glazing, whisk glaze ingredients and drizzle over the cooled cake.
Slice into 12 squares. Try not to inhale three at once. No promises.

Storage Tips

Room temp: Wrap tightly or store in an airtight container for up to 3 days. The flavor actually improves on day two.
Fridge: Keeps 5–6 days, but wrap well to prevent dryness.
Freezer: Wrap individual slices, then bag. Freeze up to 2 months.
Thaw at room temp or microwave 15–20 seconds.
Frosting note: If glazed, separate layers with parchment so you don’t create a sugary brick.

Benefits of This Recipe

Fewer dishes: One bowl, one pan, minimal cleanup. Your sink will thank you.
Budget-friendly: Uses pantry staples and rescues bananas you were about to toss. That’s ROI you can taste.
Flexible: Works with different sugars, add-ins, or dairy substitutes without drama.
Quick turnaround: From craving to cake in under an hour.
That’s basically instant gratification.
Great texture: Moist crumb without being dense or gummy. Banana bread’s fluffier cousin.

Nutrition Stats

Per serving (12 servings, no frosting, approximate): Calories: 250, Protein: 4g, Carbs: 35g, Sugars: 18g, Fat: 10g, Saturated Fat: 1.5g, Fiber: 2g, Sodium: 220mg. Add 20–40 calories per slice if you glaze or add chocolate chips.

FYI, walnuts add healthy fats and a little protein bump.

Recipe Fails to Watch Out For

Underripe bananas: Green or just-yellow bananas won’t mash well or taste sweet. Go for spotty, soft, and fragrant.
Overmixing the batter: Stir until just combined. Overmixing = tough cake.
You are not making pizza dough.
Wrong pan size: A larger pan thins the batter and dries it out; a smaller pan underbakes the center. Stick to 8×8 or 9×9 (bake time will be slightly shorter for 9×9).
Old leaveners: Baking soda and powder lose power. If they’re older than 6–9 months, test or replace.
Cutting too soon: Hot cake crumbles.
Give it 20–30 minutes to set before slicing. Patience is a flavor enhancer.

Different Takes

Banana Chocolate Chip Cake: Fold in 1/2 cup mini chips and sprinkle a few on top before baking.
Nutty Crunch: Add 1/2 cup toasted walnuts or pecans. Toasting = maximum aroma, IMO.
Spice Route: Add 1/2 teaspoon nutmeg and a pinch of cloves with the cinnamon.
Banana Snack Muffins: Divide batter into a 12-cup muffin tin; bake 16–20 minutes.
Dairy-Free: Swap yogurt for unsweetened applesauce or a thick dairy-free yogurt.
Use oil instead of butter (already done!).
Gluten-Free: Use a 1:1 gluten-free all-purpose blend with xanthan gum; watch doneness at 28–32 minutes.
Cream Cheese Frosting: Beat 4 oz cream cheese, 2 tbsp butter, 1 cup powdered sugar, 1/2 tsp vanilla. Slather liberally.

FAQ

Can I use frozen bananas?

Yes. Thaw completely, drain excess liquid, then mash and measure.

They’ll be extra sweet and perfect for baking.

What if I only have two bananas?

Use two and add 1/4 cup applesauce or an extra 2 tablespoons oil. Flavor will be slightly lighter but still excellent.

Can I cut the sugar?

You can drop it to 1/2 cup total if your bananas are very ripe. Expect a slightly less sweet cake, especially without frosting.

Why is my cake dense?

Likely overmixing or too much banana.

Measure mashed banana by volume (about 1 1/3 cups) and stop stirring once combined.

How do I know it’s done?

Edges pull from the pan, top is golden, and a toothpick comes out with a few moist crumbs. If it’s wet, give it 3–5 more minutes.

Can I bake this in a loaf pan?

Yes, but it will take longer—about 45–55 minutes at 350°F. Tent with foil at the 40-minute mark if browning too fast.

Is brown sugar better than white?

Brown sugar adds moisture and a caramel note.

A half-and-half mix gives the best flavor without making the crumb too heavy.

What oil works best?

Neutral oils like canola, avocado, or grapeseed keep the flavor clean. Light olive oil also works and adds subtle fruitiness.

Can I make it vegan?

Yes. Replace eggs with 2 flax eggs (2 tbsp ground flax + 5 tbsp water), use dairy-free yogurt, and keep the oil.

Bake time may vary by 2–3 minutes.

How do I prevent a gummy center?

Don’t overload bananas, measure flour correctly (spoon and level), and bake until the middle springs back. Cooling also helps set the crumb.

Final Thoughts

This One-Bowl Banana Cake is the kind of weeknight win that makes you feel like you’ve got your life together—even if you’re eating it in pajamas at 10 p.m.

It’s fast, flexible, and tastes like nostalgia with better texture.

Keep a stash of spotty bananas and you’re always one bowl away from applause. Your future self (and your friends) will absolutely approve.

One-Bowl Banana Cake Recipe

The Magic in This Recipe