Banana Cake Recipes | Chiffon, Devil’s Food & Surprise Cupcakes
These banana cake recipes come from old community-cookbook favorites—light chiffon-style cake, rich banana Devil’s Food, and fun surprise-filled cupcakes. They’re simple, homey bakes that are perfect for parties, potlucks, or everyday treats.
Use the jump links to go straight to the recipe you want, then follow the ingredients and steps below.
Recipes on this page
Use the links below to jump directly to each Banana Cake Recipe.
Lovelight Banana Chiffon Cake
Ingredients
- 2 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2/3 cup sour milk
- 1 cup mashed ripe bananas
- 1/3 cup salad oil
- 2 eggs, separated
- 1/2 cup chopped nuts
Preheat oven to 350°F.
Instructions
- Separate eggs; beat egg whites until stiff. Set aside.
- Sift dry ingredients. Add oil, bananas, 1/3 cup sour milk, and vanilla; beat 1 minute.
- Add remaining 1/3 cup sour milk and egg yolks; beat 1 minute more.
- Fold in beaten egg whites and nuts gently.
- Pour into a greased and floured loaf pan (or two greased 8-inch pans) and bake 35–40 minutes.
- Cool and frost if desired (banana or chocolate frosting works well).
- Total cook time: 35–40 minutes
- Equipment: loaf pan (or two 8-inch pans)
- Servings: 12
Banana Devil’s Food Cake
Ingredients
- 1/2 cup butter or shortening
- 1 1/4 cups brown sugar
- 2 eggs
- 1 medium banana, mashed
- 3 squares chocolate, melted and cooled
- 1/2 teaspoon vanilla
- 1 cup milk
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 350°F.
Instructions
- Cream shortening and brown sugar.
- Add eggs one at a time, beating well. Stir in mashed banana.
- Stir in melted cooled chocolate and vanilla.
- Add milk and dry ingredients alternately, mixing until smooth.
- Bake in two greased 9-inch pans or one 9×12-inch pan about 30 minutes.
- Total cook time: about 30 minutes
- Equipment: two 9-inch pans or one 9×12-inch pan
- Servings: 12
Surprise Banana Cupcakes
Ingredients
- 1/4 cup butter or margarine, softened
- 2/3 cup sugar
- 1 egg
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup mashed ripe banana
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- Jam or jelly (about 1/2 teaspoon per cupcake)
Preheat oven to 325°F.
Instructions
- Cream butter and sugar. Add egg and beat until well blended.
- Mix flour, baking powder, salt, and baking soda.
- Combine banana, milk, and vanilla.
- Add dry ingredients alternately with banana mixture to the creamed mixture; mix well.
- Drop batter into 12 greased muffin cups, filling about halfway.
- Drop 1/2 teaspoon jam into each, then top with another spoonful of batter.
- Bake 20–25 minutes. Cool before serving.
- Total cook time: 20–25 minutes
- Equipment: muffin pan / muffin cups
- Servings: 12
Banana Cake FAQ
What type of bananas work best for banana cakes?
Very ripe bananas with brown spots provide the best flavor and natural sweetness for banana cakes.
Can these banana cakes be frozen?
Yes. Wrap cooled cake tightly and freeze for up to 3 months. Thaw at room temperature.
Can I bake cupcakes instead of cakes?
Yes—most banana cake batters can be baked as cupcakes. Reduce baking time to about 20–25 minutes.
How should banana cakes be stored?
Store covered at room temperature for 1–2 days, or refrigerate for longer freshness.