New This Month

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

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 (1 stick)
  • 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 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-by-13-by-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 Add a comment

  • cakengiftsini
    26 MAY, 2017
    This cake is well decorated and looking very beautiful, The recipe of this cake that you provided is also very simple. Now I am going to make it. Last time i made such beautiful cakes from :
  • Ira Puspita
    23 AUG, 2015
    I modify this recipe a little. I use 1/3 cup of honey instead of sugar for the cake batter and 1/3 cup of soy milk instead of buttermilk. I also add 1 teaspoon of cinnamon. The cake turned out great, not really sweet,which is good for my taste. Thanks for the recipe. I'm sure will make it again next time.
  • namast44
    6 JUL, 2015
    This cake turned out good but I didn't follow the directions written here. I put the wet ingredients and sugar, followed by the dry I combined both and did not over mix. I often add the flour mix while standing near the mixer and once I see the flour disappear into the dough I turn off the mixer.
  • 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.
  • 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.
  • 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.
  • 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!