Loaded Banana Cake

This Loaded Banana Cake is the ultimate comfort dessert — moist, flavorful, and full of texture from raisins and crunchy almonds. I make it when I have overripe bananas lying around and want something easy but incredibly satisfying. It’s a no-fuss, mix-and-bake kind of cake that fills the house with a warm, inviting aroma. With a tender crumb and naturally sweet banana flavor, it’s a go-to for weekday treats or weekend gatherings.

Why You’ll Love This Recipe

I love how this banana cake brings together the sweetness of ripe bananas, the slight tang of yogurt or sour cream, and the crunch from nuts and raisins. It’s quick to prepare, uses simple pantry staples, and doesn’t even require a mixer. The cake turns out moist every single time and can easily be customized with your favorite mix-ins. Whether I serve it as a breakfast cake or a dessert, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 medium ripe bananas, mashed (about 1 ¼ to 1 ½ cups)

• 1 ½ cups all-purpose flour

• ¾ cup brown sugar (lightly packed)

• 1 tsp baking soda

• 1 tsp baking powder

• ¼ tsp salt

• 1 tsp cinnamon (optional but delicious)

• ½ cup vegetable oil (or melted butter)

• 1 large egg

• ⅓ cup sour cream or yogurt (adds moisture)

• 1 tsp vanilla extract

• 1/4 cup sliced almonds or nuts (optional but great texture)

• 1/4 cup raisins

Directions

1. Preheat & Prepare Pan
   I preheat my oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the bottom with parchment paper for easy removal.

2. Mix the Dry Ingredients
   In a bowl, I whisk together the flour, baking powder, baking soda, salt, and cinnamon.

3. Combine Wet Ingredients
   In a separate bowl, I mash the bananas and stir in the brown sugar, egg, oil, sour cream (or yogurt), and vanilla extract until smooth.

4. Make the Batter
   I gently fold the dry mixture into the wet mixture just until combined. I’m careful not to overmix to keep the cake tender. Then, I stir in the nuts and raisins.

5. Bake
   I pour the batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. I let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Servings and timing

This recipe makes one 8-inch round cake, serving about 8 to 10 slices depending on how generous I feel. It takes about 10 minutes to prep and 45–55 minutes to bake, so I have a delicious cake ready in under an hour.

Variations

• I sometimes swap raisins for chocolate chips when I want a sweeter version.

• Chopped walnuts or pecans also work wonderfully instead of almonds.

• For a tropical twist, I like to add shredded coconut to the batter.

• If I’m feeling indulgent, I top the cake with cream cheese frosting.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To keep it moist, I wrap individual slices in plastic wrap. When I want to reheat, I microwave a slice for 10–15 seconds—it brings back the warmth and softness instantly.

FAQs

What can I use instead of sour cream or yogurt?

I usually use sour cream or plain yogurt, but Greek yogurt or even buttermilk work as well to keep the cake moist and tender.

Can I make this banana cake without nuts?

Yes, I often leave out the nuts when I’m serving it to someone with allergies or just want a smoother texture.

How do I know when the banana cake is fully baked?

I insert a toothpick in the center; if it comes out clean or with a few moist crumbs, it’s ready. The top should be golden and firm.

Can I freeze this banana cake?

Absolutely. I wrap individual slices or the whole cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or reheat in the microwave.

Is this banana cake suitable for breakfast?

Yes, I love having a slice with my morning coffee. It’s sweet but not overly so, making it perfect for breakfast or a mid-morning snack.

Conclusion

This Loaded Banana Cake is a fantastic way to use up ripe bananas and create something comforting, flavorful, and packed with texture. It’s simple, quick, and always delivers on taste. I keep coming back to it whenever I want a no-fail, crowd-pleasing bake.