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Hearty Banana Cake


Baked goods that include bananas have a tendency to be too, well, gooey and sunken. I can’t tell you how many times I’ve been disappointed upon opening the oven and finding a tacky, sunken banana muffin or loaf.

But this great recipe has enough cake to hold up to the bananas. This banana-filled cake with just the right banana-cake ratio is a sturdy yet moist breakfast cake or lunchtime dessert treat!

On a related banana-note, check out “Fried Bananas” played by tenor saxophonist Dexter Gordon. Sorry, I don’t have a fried banana recipe!

Hearty Banana Cake


  • ½ cup butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1½ cups all-purpose flour
  • ½ cup wheat flour
  • 2 tablespoons wheat germ
  • ¼ teaspoon salt
  • 1½ teaspoons baking powder
  • 4 large ripe bananas
  • 3 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon ground nutmeg
  • ½ teaspoon cinnamon


  1. Put butter and sugar in a large bowl. With electric mixer, beat together until creamy.
  2. Add eggs and beat on low speed until blended.
  3. In a small bowl, combine all-purpose flour, wheat flour, wheat germ, salt and baking powder. Add to butter mixture and stir together with a fork.
  4. Peel bananas and put on a large plate. With a fork, mash the bananas into large chunks.
  5. Add bananas and stir gently to incorporate them into the batter.
  6. Grease a 9-inch x 13-inch glass baking pan. Spoon the batter into the pan, gently spreading the batter to the edges.
  7. Preheat oven to 350 degrees.
  8. In a small bowl, combine topping ingredients. Just before baking, sprinkle topping over the batter.
  9. Bake for 30-35 minutes or until a knife comes out clean when inserted in the middle of the cake.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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