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Banana Cake

Buttermilk is best for this recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

  • Servings: 8
Banana Cake

Source: Mad Hungry, April 2011



  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup butter, melted (1stick)
  • 1/2 cup buttermilk, yogurt, or milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ripe bananas, mashed (about 1 cup)


  • 1/4 cup all-purpose flour
  • 1/4 cup dark brown sugar
  • 1/4 cup butter (1/2 stick)


  1. Preheat the oven to 300 degrees. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Blend in the melted butter, mixing together until moist. Add 1/4 cup of the buttermilk and combine.

  2. In a separate bowl, combine the other 1/4 cup of buttermilk with the eggs and blend into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Place the batter in a greased 9 x 13 x 2-inch pan.

  3. To make the topping, squeeze the flour, brown sugar, and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the cake is done, an inserted toothpick or fork should come out clean from the center.

Reviews (17)

  • imiss 13 Sep, 2014

    The cake itself is great. But I would not use the topping again, I agree with the other reviewers that it did not turn out well. I even put the topping in the fridge while I made the cake but it still came out with craters in the cake.
    I added a dash of honey to the bananas while mashing them.
    Next time I will add Walnuts and Cinnamon for the added punch.

  • Shashacooks1 30 Sep, 2014

    This cake was not researched very well. Unless cinammon and spice was added, the cake was bland. I added 1tbs. Cinammon and 1/4 tsp. nutmeg. The streusel sank due to propotions of fat anf flour. Flour should be approx. double of fat! Not equal amounts as written. If you choose to use the streusel recipe given, bake cake 15 min. Before adding streusel. Wow! Marthas people! Didn't you research this first before you endorsed it!?

  • claritygolden 16 Jun, 2013

    This recipe is good but not amazing. It felt like it needed a little more flavor--next time I might try adding some cinnamon to give it some oomph. One thing to know is that the butter in the crumble topping does need to be cold, which isn't really specified. Mine was softer than it should have been because it was hot that day, so the topping left sugary craters in the cake instead of a nice crumble. Definitely an easy recipe and one I'll try again, with a couple tweaks.

  • imiss 13 Sep, 2014

    I put the topping in the fridge while making the cake and had craters as well.

  • Miss Information 24 Mar, 2013

    Best banana cake recipe ever!

  • Ann Altman 18 Feb, 2013

    Love, Love this cake...just as you made it -but it is great that we can all have it our way! I have made this cake 4-5 time in the last couple months YUMMMMM

  • Curly Cookie 4 Nov, 2012

    Is it okay to substitute the butter with canola or vegetable oil? Also, would it hurt the recipe if I just mixed all the wet ingredients together? I find the steps a little bit of a hassle.

  • Rosieposey62 3 Aug, 2012

    I have never reviewed a recipe but this one warrants it. This is by far the best Banana Cake recipe I have ever baked. The buttermilk makes all the difference. Very moist and so delicious right out of the oven. This went fast in my household and at the office. Very easy recipe. Give it a try and I am sure you will love it. It is the bomb and I mean that in a positive way.

  • LaOlis 5 Nov, 2011

    Excelent recipe! Although the crumbs are not what I expected, they looked and tasted amazing!! Two thumbs up!!

  • paris7th 21 Sep, 2011

    Great recipe - I substituted sunflower oil for the butter in the cake batter and also added oats to the topping. So far eveyone likes it!

  • ellenka 16 Aug, 2011

    mmmm, deliciouuuuus!. I added walnuts and double the amount of topping.

  • tloynd 19 Jul, 2011

    This is a great recipe. The only problem I have is that the crumble part doesn't look like a traditional crumble. It tastes great, but doesn't look like say a NY crumb cake. I added real banana extract and it made it even more delicious.

  • danasapp 16 Apr, 2011

    It is the best banana cake I've had. Thanks, Lucinda.

  • mrross 8 Apr, 2011

    Awesome... the cake is moist and delicious. My whole family loves it. It was gone in less than a day. My kids shared the last piece. Recipe is a keeper, than again I always have success out of Lucinda's recipes. Thanks for all the good food, I try to watch you show everyday.

  • jmchurch 6 Apr, 2011

    I just made this! So good! I added walnuts as previous reviewer suggested. Definitely better with walnuts, just as banana bread is. This recipe is a keeper! I was debating making banana bread or this cake that I saw on the show today. So glad I went with this cake! Yum!

  • Alisonnn 5 Apr, 2011

    Yes, the 300 temperature is correct!
    I just made it, it's delicious!!!! I think adding walnuts would make it a little better, though... just because it would add an awesome crunch!


  • lolainsc 5 Apr, 2011

    Is this oven temp correct? 300?

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