Banana Cake Recipe

Name: Banana Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups (425 mL) whole wheat flour; 2 tsp (10 mL) baking powder; 3/4 tsp (4 mL) baking soda; 1/2 cup (125 mL) buttermilk; 1/2 cup (125 mL) liquid honey; 1/4 cup (50 mL) walnut oil or vegetable oil; 3 ripe bananas; 4 egg whites; 1 cup (250 mL) 5% ricotta cheese; 1 1/2 tbsp (22 mL) honey; 1 tbsp (15 mL) grated lemon zest; 1 tbsp (15 mL) lemon juice; 1 1/2 tsp (7 mL) cornstarch or arrowroot; 1/4 cup (50 mL) chopped walnuts; Lemon zest, cut into thin strips; 13- by 9-inch (3.5 L) cake pan, sprayed with baking; spray

Servings: persons

1 3/4 cups (425 mL) whole wheat flour
2 tsp (10 mL) baking powder
3/4 tsp (4 mL) baking soda
1/2 cup (125 mL) buttermilk
1/2 cup (125 mL) liquid honey
1/4 cup (50 mL) walnut oil or vegetable oil
3 ripe bananas
4 egg whites
1 cup (250 mL) 5% ricotta cheese
1 1/2 tbsp (22 mL) honey
1 tbsp (15 mL) grated lemon zest
1 tbsp (15 mL) lemon juice
1 1/2 tsp (7 mL) cornstarch or arrowroot
1/4 cup (50 mL) chopped walnuts
Lemon zest, cut into thin strips
13- by 9-inch (3.5 L) cake pan, sprayed with baking
spray

1
Preheat oven to 350F (180C).
2
Cake: In a bowl, stir together flour, baking powder and baking soda; set aside.
3
In a food processor or blender, puree buttermilk, honey, oil and bananas until smooth; stir into flour mixture just until mixed.
4
In another bowl, beat egg whites until stiff peaks form; fold into batter.
5
Pour into prepared pan.
6
Bake for 20 to 30 minutes or until a tester inserted in center comes out clean.
7
Cool in pan on wire rack.
8
Frosting: In a food processor, puree ricotta, honey, lemon zest, lemon juice and cornstarch until smooth.
9
Transfer to a saucepan.
10
Cook over medium heat, stirring constantly, until steaming hot.
11
Remove from heat.
12
Chill.
13
Spread cold frosting over cooled cake.
14
Sprinkle with walnuts and strips of lemon zest.

996

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 3/4 cups (425 mL) whole wheat flour, 2 tsp (10 mL) baking powder, 3/4 tsp (4 mL) baking soda, 1/2 cup (125 mL) buttermilk, and more.

Yes, Banana Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions