I always wonder why “Banana Cake” is often referred to as” Banana Bread” when from no perspective it resembles a bread! Other than the fact that it is baked in a loaf tin, the recipe of banana cake has no semblance what so ever to regular bread! Could it be just because of the shape or due to its dense and heavier texture that it is not categorized as cake? Anyways, what’s in a name? Whether it’s referred to as bread or categorized as a cake that will not change the distinctive taste of this delectable and easy recipe which can be served either for breakfast or can be savored with evening tea!

The most interesting part of the banana cake recipe is that it’s very easy to make and can be prepared in less half an hour or so. Those overripe bananas with black spots and strong aroma, which otherwise would have found its way to the bin, are transformed into an inimitable thing within a few minutes and is surely intriguing and exciting too!

This is my favourite banana cake recipe. I will prefer to term it as a cake since it contains cocoa powder in it. I can’t say whether this is the best banana cake recipe because to label something as “the best” is an audacious statement! But what I can say for sure is that it’s a very convenient, less time consuming and hassles free recipe!


  • Overripe banana- 2 large
  • Flour- 2 cups
  • Milk- ½ cup
  • Oil- ½ cup
  • Curd- 1 cup
  • Sugar- 1 cup (powdered)
  • Cocoa powder (unsweetened)- 1 tbsp
  • Baking soda- ½ tsp
  • Baking powder- ½ tsp
  • Cinnamon powder- ¼ tsp
  • Vanilla essence- 1 tsp


1. Mash bananas with a fork or blend them in a mixer. I prefer to churn them in a blender to get a smooth consistency.

2.Add baking soda to the curd and keep it aside.

3.In a mixing bowl, add oil and sugar and beat it well. Sieve flour and baking powder together.

4.Add flour to the oil and sugar mixture and mix it well. Add milk gradually and mix lightly.

5.Add vanilla essence and cinnamon powder and mix well.

6.Add the curd baking soda mixture to the batter and fold it gently. Put cranberries on top.

7.Pour it immediately into the prepared tin. Tap it slightly to remove the bubbles.

8.Bake it in a preheated oven at 180 degrees C for approx 35-40 min or till done.

9.Serve in breakfast or with evening tea.

Author’s Note:

I made it egg-less, because of my personal preference.
In this particular recipe, even 3 bananas can be used.
Use of cinnamon powder is optional.
I have used dried cranberries. Again the use of berries is purely optional. It will taste good with maple syrup and if you do not want to cut down on calorie, cream cheese frosting will be a perfect match made in heaven!
Baking time may vary from oven to oven.

A good cup of tea with this cake will definitely be a mood enhancer! Even people who otherwise have a strong dislike for a banana, for e.g., my son, loves this banana cake any time of the year! Especially the addition of cocoa makes it more delicious! I have replaced butter with refined oil to cut down on calories and to make it a guilt-free recipe. This is my family favourite cake, so I make it round the year repeatedly. So please try this moist, soft, melt in the mouth, dense yet light cake and do give me feedback. Tag me on Instagram @cookingwithrupa.

Happy baking!


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