Banana Cake has a way of feeling familiar and special at the same time. It is the sort of bake that fits neatly into everyday life, yet still earns a smile when it appears on the table. As a cook, I have always loved dishes that rely on simple ideas done well, and this cake sits firmly in that camp.
The base is a light sponge that feels soft without being fragile. It holds together well, which matters when the topping comes into play. Bananas get sliced lengthways and laid across the surface with a bit of care. I like how this shows off the fruit rather than hiding it inside the batter. The bananas stay visible, golden, and inviting.
What really sets this cake apart is the sauce. It is sticky, glossy, and full of comfort. Once drizzled over the warm cake, it sinks into the sponge instead of sitting on top. The crumb drinks it in, becoming rich and moist without losing structure. At the same time, the bananas get coated and turn almost buttery in texture. Every bite feels generous, but never heavy.
This cake works beautifully across the day. I often serve it mid-morning with a cup of strong tea. It also holds its own as a relaxed dessert, especially when friends drop by unexpectedly. For brunch, it feels right at home alongside coffee and fresh fruit. Few bakes manage to cross these moments so easily.
Banana Cake also rewards patience. It tastes lovely when fresh, but the flavours deepen after a few hours. By the next day, the sponge feels even softer and the sauce has fully settled. That makes it ideal for baking ahead, which is always a win in a busy kitchen.
From experience, this cake does not need fuss. The appeal lies in its honesty and warmth. The bananas bring natural sweetness, while the sponge provides balance. The sauce ties everything together and gives the cake its comforting character. It is the sort of bake that invites you back for a second slice, even when you planned to stop at one.
Possible ingredients to serve with Banana Cake:
- Lightly whipped cream
- Vanilla ice cream
- Thick Greek yoghurt
- Custard, warm or chilled
- Toasted nuts, such as pecans or walnuts
- Fresh berries for contrast
- A dusting of icing sugar
- Extra sliced banana with a squeeze of lemon
This is a cake that feels like home baking at its best. Simple, generous, and quietly impressive.
Homemade Banana Cake
Ingredients
Sponge Ingredients:
- 175 g unsalted butter softened
- 175 g caster sugar
- 3 medium eggs free range
- 175 g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 4 medium bananas ripe sliced lengthways
Sticky Sauce Ingredients:
- 100 g light brown sugar
- 125 ml double cream
- 50 g unsalted butter
- 1 tsp vanilla extract
Instructions
- Heat the oven to 180°C (160°C fan). Line the cake tin with baking parchment.
- Cream the butter and sugar together until pale and fluffy.175 g unsalted butter, 175 g caster sugar
- Add the eggs one at a time, mixing well after each addition.3 medium eggs
- Sift in the flour and baking powder. Fold gently until combined.175 g self-raising flour, 1 tsp baking powder
- Stir in the milk to loosen the batter slightly.2 tbsp milk
- Spoon the mixture into the prepared tin and smooth the surface.
- Lay the banana slices lengthways across the top of the batter.4 medium bananas
- Bake for 40 to 45 minutes until golden and firm to the touch.
To Make the Sauce:
- Add the butter, sugar, and cream to a saucepan over medium heat.100 g light brown sugar, 125 ml double cream, 50 g unsalted butter
- Stir until the butter melts and the sugar dissolves.
- Simmer gently for 3 to 4 minutes until slightly thickened.
- Remove from the heat and stir in the vanilla extract.1 tsp vanilla extract
To Finish:
- Remove the cake from the oven and pierce the surface with a skewer.
- Pour the warm sauce slowly over the cake.
- Allow the cake to cool slightly before slicing and serving.