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Banana Cinnamon Maple Cake is a buttery slice of heaven to pair with your morning coffee. Easy to make, fluffy and smells incredible coming out of the oven!
A simple banana cake recipe infused with cinnamon and maple flavours is perfect to enjoy at any time of the day. You will LOVE the smell of this banana cake wafting through your house. Not to be confused with Banana Bread, this cake melts in your mouth with the perfect amount of sweetness. The best excuse to use up over-ripe bananas!
THE PERFECT BANANA CAKE
This recipe is so simple and guarantees a moist cake every single time. The best part happens when the cake is still warm and falls apart just before serving, then spreading butter on those warm slices until it melts right through the crumb. For some reason, those broken slices taste the BEST.
Using easy to find ingredients as with most banana cake recipes and dirtying a minimal amount of bowls is what you’ll appreciate the most. It’s super easy to tweak and add extra ingredients too, like we did with the Chocolate Chip Banana Bread and Double Chocolate Banana Bread.
WHAT IS BANANA CAKE MADE OF
Through the years I’ve found that most recipes need four bananas, which can create a heavy, dense or soggy cake. Using three medium-sized bananas is the perfect amount for this recipe. To add texture and a slightly nutty flavour, I like to use a mixture of whole wheat flour along with white flour (plain or all purpose).
HOW TO MAKE BANANA CAKE FLUFFY
A few factors contribute to a banana cake being fluffy. Overmixing or whisking the batter until smooth is not the best scenario for banana cake. Keep the batter thick and lumpy as the lumps cook out through baking and raise the cake. Overmixing can also over develop the gluten in the flour and result in a dense texture.
Additionally, make sure that your baking powder or baking soda are fresh and not expired as they are essential for creating a fluffy texture.
WHY IS MY BANANA CAKE DRY
Make sure your cake is fully cooked by testing it with a toothpick before removing it from the oven. If the centre is still wet continue baking until the crumb a toothpick instead into the middle comes out with a couple of slightly sticky crumbs.
To ensure a moist banana cake, do not to over bake it. Check the cake a few minutes before the recommended baking time to prevent drying it out.
MORE BANANA RECIPES
Whole Wheat Choc Chip Banana Bread Pancakes
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Banana Cinnamon Maple Cake
Ingredients
- 1 3/4 cup white self raising flour
- 3/4 cup wholemeal self raising flour, (whole wheat self rising flour)
- 1/2 cup granulated white sugar
- 1 1/4 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 medium ripe bananas, (about 1 1/4 cup mashed)
- 2 large eggs, lightly beaten
- 1/2 cup maple syrup
- 1/2 cup unsalted butter, melted and cooled
- 1/3 cup milk
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9 x 5 x 3 inch loaf pan and line with parchment (baking) paper. Set aside.
- In a large bowl whisk together the flours, sugar, cinnamon, baking powder, baking soda, salt. Make a well in the centre.
- Add the mashed bananas, eggs, maple syrup, butter, milk and vanilla into the centre of the ingredients and lightly mix through until just combined. The batter should be thick and lumpy (do not over mix).
- Pour the batter into prepared pan. Bake for 30-35 minutes, or until cake is golden brown and a toothpick inserted in the centre comes out clean.
- After about a half an hour, turn out onto a wire rack to cool.
Notes
- Use overripe bananas. This brings out the flavor and sweetness
- Make sure your cake is fully cooked by testing it with a toothpick before removing it from the oven
- To ensure a moist banana cake, do not to over bake it
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I can’t seem to find the recipe on his page, can you please put it up, thanks
Hi Karina, Merry Xmas to you and your family.
When you have the time, could you post again the recipe for this cake please?
Hi – is this recipe coming back?
Hi Karina! i see that you’ve listed 3/4 cup wholemeal flour and 1 3/4 cups white flour
i have just organic spelt flour, would it suffice to use 2 1/2 cups of this? ive also got coconut flour/ would that be okay too?
Christie hi,
Merry Xmas to you….
Cant find this recipe at all but it seems you have it….would you mind sharing it please?
How big is your loaf tin? I have a 21 cm x 9.5 cm x 5 cm tin (at widest point), would this work? Thanks!
Yes! That should work beautifully. If you try it, please let me know how you go! X
I love all your photos and recipes.
Yummy!! Thanks
You’re welcome! Xx
My pleasure girl Xxx