Banana Cake Recipes | Chiffon, Devil’s Food & Surprise Cupcakes

Easy Banana Cake Recipe

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.

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Recipes on this page

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🍰 Lovelight Banana Chiffon Cake

An exceptionally airy, melt-in-your-mouth chiffon cake that achieves its signature texture from folded whipped egg whites and rich sour milk.

⏱️ Bake Time: 35–40 mins 🍽️ Servings: 12 🍳 Equipment: Loaf Pan or Two 8-inch Pans

Ingredients

Dry Goods & Aromatics:

  • 2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla

The Batter Base & Fold-Ins:

  • 2/3 cup sour milk (divided)
  • 1 cup ripe bananas (mashed)
  • 1/3 cup salad oil
  • 2 eggs (separated)
  • 1/2 cup chopped nuts

Baking Instructions

🌡️ Oven Temp: 350°F

  1. Separate the egg yolks and whites. In a clean, grease-free bowl, beat the egg whites until stiff peaks form, then carefully set aside.
  2. Sift the flour, sugar, baking powder, baking soda, and salt together. Add the salad oil, mashed bananas, vanilla, and exactly 1/3 cup of the sour milk. Beat steadily for 1 minute.
  3. Pour in the remaining 1/3 cup of sour milk along with the egg yolks, and beat for 1 additional minute to fully integrate.
  4. Gently fold the stiffly beaten egg whites and chopped nuts into the cake batter, using a light hand to preserve the airy volume.
  5. Pour the batter into a greased and floured loaf pan (or split between two greased 8-inch pans) and bake for 35 to 40 minutes.
  6. Let cool completely before frosting. Pairing tip: Banana or chocolate frosting complements this beautifully!

🍫 Banana Devil’s Food Cake

An intensely rich and decadent chocolate cake that uses mashed banana to create a uniquely velvety, moist crumb structure.

⏱️ Bake Time: ~30 mins 🍽️ Servings: 12 🍳 Equipment: Two 9-inch Pans or One 9×12-inch Pan

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

Baking Instructions

🌡️ Oven Temp: 350°F

  1. Cream together the butter (or shortening) and brown sugar until light and unified.
  2. Add the eggs one at a time, beating thoroughly after each addition. Gently stir in the mashed banana.
  3. Incorporate the melted, cooled baking chocolate squares and the vanilla extract.
  4. Sift the flour, baking soda, and salt together. Alternately add the milk and the dry ingredients to the creamed base, mixing steadily until smooth.
  5. Divide evenly into two greased 9-inch round pans or pour into a single 9×12-inch baking pan, and bake for roughly 30 minutes.

🧁 Surprise Banana Cupcakes

Fun, moist banana treats with a delightful sweet center of your favorite jam hidden inside every single bite.

⏱️ Bake Time: 20–25 mins 🍽️ Yield: 12 Cupcakes 🍳 Equipment: Muffin Pan & Liners

Ingredients

The Cupcake Batter:

  • 1/4 cup butter or margarine (softened)
  • 2/3 cup sugar
  • 1 large egg
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup ripe banana (mashed)
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla

The Sweet Center:

  • Jam or jelly (approx. 1/2 tsp per cup)

Baking Instructions

🌡️ Oven Temp: 325°F

  1. Cream the softened butter and sugar together until fluffier. Drop in the egg and beat until very well blended.
  2. In a standard bowl, whisk together the flour, baking powder, salt, and baking soda.
  3. In a small bowl, stir together the mashed banana, milk, and vanilla.
  4. Add the dry goods alternately with the banana-milk liquid into your creamed egg mixture, beating well until completely smooth.
  5. Fill 12 greased muffin cups roughly halfway with the banana batter.
  6. Carefully drop exactly 1/2 teaspoon of jam into the center of each well, then cleanly cover it with an additional spoonful of cupcake batter.
  7. Bake at 325°F for 20 to 25 minutes. Let cool thoroughly before enjoying.

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.

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