Desserts
This banana cake recipe with 1 egg delivers the perfect balance of light, airy texture and deep banana flavor—no heavy richness, no dense crumb. The secret lies in using overripe bananas for natural sweetness and a precise mixing method that creates pockets of air without overmixing. I’ve baked this version dozens of times, and it never fails to impress with its tender crumb and subtle spice notes.
What makes this recipe work is the combination of baking powder and baking soda, which work together to create that signature light, fluffy rise even with just one egg. The cake bakes in 350°F for 30-35 minutes, yielding golden edges and a moist interior that stays tender for days. No one will guess it’s made with a single egg—this is the kind of cake that tastes like it came from a bakery, not a home kitchen.
The beauty of this recipe is its flexibility. Add chopped walnuts for texture, chocolate chips for indulgence, or a sprinkle of cinnamon for warmth—each variation enhances the natural banana flavor without overpowering it. The cake pairs beautifully with a simple vanilla glaze or a dollop of whipped cream, making it perfect for breakfast, dessert, or even a quick snack.
Whether you’re prepping for a brunch spread or craving a simple treat, this moist, single-egg banana cake delivers every time. The instructions are straightforward, the ingredients are pantry-friendly, and the results are consistently delicious. Let’s get baking!
Ingredients for banana cake recipe 1 egg
Pantry staples plus a few ripe bananas—this cake needs just 12 ingredients for bakery-style results.
| Ingredient | Amount | Notes |
|---|---|---|
| Overripe Bananas 🍌 | 3 large | Mashed until smooth |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for even texture |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Vegetable Oil 🫒 | ½ cup | Light or canola oil |
| Large Egg 🥚 | 1 whole | Room temperature preferred |
| Plain Yogurt 🥛 | ½ cup | Unflavored, full-fat |
| Baking Powder 🧂 | 1 ½ tsp | Aluminum-free preferred |
| Baking Soda 🧂 | ½ tsp | Freshly opened |
| Ground Cinnamon 🌿 | 1 tsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Walnuts 🥜 | ½ cup | Chopped, optional |
The bananas are everything here. Look for those with brown spots—they’re sweeter and pack more flavor. Trader Joe’s and Whole Foods often have perfect ones, or just check your own fruit bowl. If you’re short on bananas, mashed sweet potato at half the amount works in a pinch, though it changes the texture slightly. The yogurt adds moisture and tenderness without needing extra eggs—Greek yogurt works best, but regular will do. For the flour, King Arthur or Gold Medal brands are my go-to for consistent results.
No walnuts? Skip them—this cake shines on its own. The cinnamon can be swapped for cardamom or nutmeg at half the amount for a different twist. Vanilla extract is non-negotiable here—imitation vanilla. For the sugar, white or light brown both work, but if you’re using brown, reduce the oil by 1 tbsp. The baking powder and soda must be fresh—if your container is over a year old, test with vinegar (it should bubble). Pre-sifted flour is convenient, but sifting your own prevents lumps for that perfect texture.
This cake keeps beautifully—3 days at room temperature wrapped tightly or 5 days in the fridge. For longer storage, slice and freeze portions between parchment paper for up to 3 months. I like to bake a double batch and freeze half—just thaw overnight before serving. The texture actually improves after a day or two as the flavors meld. Store-bought vanilla glaze or a dusting of powdered sugar makes it feel extra special for guests.
Why You'll Love This Recipe
- No Waste, No Stress: I’ll be real—this recipe turns brown, mushy bananas into something magical. No sad fruit left to rot in the drawer, just a moist, tender cake that tastes like dessert should.
- One-Egg Magic: That single egg binds everything perfectly without making the cake dense. The oil keeps it rich, and the sugar caramelizes just enough to give it that subtle, buttery depth you’d expect from a fancier recipe.
- Breakfast or Snack: Honestly, I’ve eaten it cold for breakfast with a smear of peanut butter, served it warm with a drizzle of honey at book club, and even packed slices for my kid’s school lunch. It’s that adaptable.
- Budget-Friendly Staples: Flour, sugar, and oil are pantry basics, and overripe bananas are basically free if you’re already buying them. This cake costs next to nothing to make but feels like a treat—my secret weapon for when I’m low on cash but still want something special.
Step-by-step instructions for banana cake with 1 egg
Here's how to achieve that signature light, airy texture with just one egg—no substitutions needed.
Prep the Overripe Bananas and Mix Wet Ingredients
Start by mashing the 3 large overripe bananas until completely smooth—no lumps should remain. I like to use a fork first to break them up, then transfer to a mixing bowl and press through a fine-mesh sieve if needed. This ensures the batter stays light and the cake rises properly.
In a separate bowl, whisk together the 1 cup granulated sugar, 0.5 cup vegetable oil, 0.5 cup plain yogurt, and 1 tsp vanilla extract until fully combined. The sugar should dissolve completely, creating a smooth base. Add the mashed bananas to this mixture and stir until evenly incorporated. This step builds the cake's moisture foundation while keeping the texture tender.
Combine Dry Ingredients and Fold Into Batter
In a third bowl, sift together the 1.5 cups all-purpose flour, 1.5 tsp baking powder, 0.5 tsp baking soda, 1 tsp ground cinnamon, and 0.5 tsp salt. I always sift the flour first—this prevents lumps and ensures even distribution of leavening agents throughout the batter. The baking powder and baking soda work together to create that signature light, airy rise.
Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Overmixing develops gluten, which can make the cake dense. Stop mixing as soon as you see no more flour streaks remaining. For extra texture, fold in the 0.5 cup chopped walnuts at this stage—they'll add a delightful crunch to each bite.
Bake to Golden Perfection
Preheat your oven to 350°F and grease an 8-inch round cake pan or line it with parchment paper. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles trapped in the batter—this helps the cake rise evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs clinging to it. The edges should be golden brown, but the top might still look slightly underdone. This is normal—banana cakes often set as they cool. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Pro Tips For Making Banana Cake Recipe 1 Egg
- MASH THE BANANAS WELL: I learned this the hard way—lumpy banana purée makes for a dense, uneven cake. Use a fork first to break up the fruit, then press through a fine-mesh sieve or strainer to remove fibers. No sieve? Blend with 1–2 tablespoons of the flour first, then mix it in later.
- WEIGH THE FLOUR: Scooping flour from the bag packs it down, adding extra volume and throwing off the texture. Use a kitchen scale for 1 cup (about 120g) or spoon it into a measuring cup, then level it off with a knife. Trust me, your cake will be lighter for it.
- BAKE UNTIL SPRINGY: The cake’s done when the edges pull away from the pan and a toothpick comes out with one moist crumb—not wet batter. Overripe bananas make this cake extra moist, so resist the urge to pull it early. If the top browns too fast, tent it with foil halfway.
- SWAP OIL FOR BUTTER: Vegetable oil keeps this cake tender, but if you’re using it for a shortcut, swap half for melted butter. The fat adds richness and helps the cake hold its shape better—just don’t overmix, or you’ll end up with a tough crumb. (Yes, even with one egg.)
Common mistakes when making perfect results
Overmixing the Batter
I’ve seen this happen more times than I can count—overmixing the batter turns your light, airy banana cake into a dense brick. The moment you see flour streaks disappear, stop stirring immediately. Overmixing develops gluten in the flour, which creates a tough, chewy texture instead of the tender crumb we want. Use a spatula and fold just until combined—about 10-12 strokes total. 🥄
Skipping the Sieve
If you skip sifting the flour, you risk lumps that create uneven texture in your cake. I recommend sifting the dry ingredients directly into the wet mixture to ensure even distribution of the baking powder and baking soda. These leavening agents need to be evenly dispersed for that perfect rise. A fine-mesh sieve is your best friend here—it’s a small step that makes a huge difference.
Using Underripe Bananas
Underripe bananas lack the natural sweetness and moisture that make this cake shine. Look for bananas with brown spots and soft flesh—these are perfect. If you’re stuck with firm bananas, let them sit at room temperature for a day or two to ripen further. The flavor and texture of your cake will suffer if you use green bananas—they’ll make the cake taste bland and dense.
Incorrect Oven Temperature
Baking at the wrong temperature can ruin your cake’s texture. Too low (325°F) and it’ll bake unevenly, while too high (375°F) can cause the outside to burn before the inside is done. Stick to 350°F and use an oven thermometer to confirm accuracy. If your oven runs hot, reduce the temperature by 25°F and add 5-10 minutes to the baking time.
Not Testing for Doneness
Never guess when your cake is done—always use the toothpick test. Insert a toothpick into the center, and if it comes out clean or with just a few moist crumbs, your cake is ready. If you pull it out too soon, the cake will continue cooking as it cools, leading to a gummy or underbaked center. Patience here is key—banana cakes often set up as they cool, so don’t overbake in an attempt to rush the process.
Ignoring the Cooling Phase
Transferring your cake to a wire rack too soon can cause it to collapse or develop a sinkhole in the center. Let it cool in the pan for 10 minutes first—this allows the structure to set. I’ve seen cakes that looked perfect in the pan turn into sad, lopsided disasters when moved too quickly. After the initial cooling, transfer to a rack to finish cooling completely before slicing.
Nutrition facts
Frequently asked questions
Can I substitute yogurt in this banana cake recipe?
Yes, but with adjustments! You can replace the ½ cup yogurt with ½ cup applesauce for a similar texture, or ½ cup melted butter for extra richness. If using applesauce, reduce the oil by 1 tablespoon to balance moisture. For a vegan option, use ½ cup unsweetened almond milk + 1 tbsp vinegar (let it sit 5 minutes to curdle).
Why does my banana cake turn out dense?
Most likely from overmixing or underripe bananas. Stop folding dry ingredients when no flour streaks remain (10-12 strokes max). For bananas, use 3 overripe ones (black spots = perfect). Also check your leavening agents—old baking powder/soda loses potency. Test with vinegar before using.
How do I make this cake gluten-free?
Replace the 1.5 cups all-purpose flour with 1.5 cups gluten-free 1:1 baking flour (like Bob's Red Mill). Add 1 tsp xanthan gum to improve texture. For best results, sift the GF flour mixture thoroughly. Note: GF cakes may be slightly denser but still delicious!
Can I bake this in a different pan size?
Yes, but adjust baking time. For a 9-inch round pan, bake 30-35 minutes (smaller volume = faster bake). For a 9x13-inch pan, bake 40-45 minutes (thicker cake needs more time). Always use the toothpick test—insert in center to check doneness.
What's the best way to store banana cake?
Wrap tightly in plastic wrap at room temperature for 3 days. For longer storage, slice and freeze portions between parchment paper for up to 3 months. Thaw overnight in the fridge. The cake actually improves after 1-2 days as flavors meld!