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Banana Cake VII

"I developed this recipe after trying many versions and I like this one the best. It's moist and has a sponge-like consistency and is very simple to make. It can also be used in a 9x13 pan."
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3 h servings 116 cals
Original recipe yields 24 servings (2 layer 9 inch cake)


  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Sift flour, baking powder, soda, salt and allspice together and set aside.
  2. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs and egg white and beat well. Add the mashed banana, vanilla and milk. Add the flour mixture and mix until well blended.
  3. Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely and frost with Cream Cheese Frosting.

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Read all reviews 85
  1. 103 Ratings

Most helpful positive review

Absolutely love this version! I did however take the advice of one comment that suggested I scale the recipe to 36 servings for a 9x13 pan and it was a perfect measure. On making this a second...

Most helpful critical review

Of the 17 I've tried, good; but dense like bread.

Most helpful
Most positive
Least positive

Absolutely love this version! I did however take the advice of one comment that suggested I scale the recipe to 36 servings for a 9x13 pan and it was a perfect measure. On making this a second...

This seems a bit too greasy. I still gave 5 stars because this is the best banana cake I have ever made. I made a banana cake using recipe from this site that called for sour milk and wish I c...

Super! Turned out much better than others I have tried. I used a 9x9 pan. It was great with a simple cream cheese frosting.

i made this for my mother to take to her church potluck ! they ate the whole thing... one lady even offered to pay her to make it ...needless to say it was a huge hit ! thank you for the recipe...

The absolute best banana cake recipe I've ever tried! This is now The One Cake I make consistently and is the most requested by family and friends. It never fails to get rave reviews, and it's s...

It's DELICIOUS. I guarantee any banana busteer to be licking their fork clean.Made today for my banana loving Madre, followed recipe exact [[including measuring the banana which I never do..]] a...

I have never made a banana cake before, and I usually don't like bananas. This case was AWESOME. I looked at the other comments and scaled the recipe to 36 servings for a 9 x 11 pan, and the a...

I made this for my husbands birthday and everyone liked it. My only complaint was that it didn't raise very much. I added a 1/4 cup of finely chopped nuts into the batter before I poured it. ...

Excellent cake! It's a bit sweet, so I would cut definitely cut down on the sugar by about 1/3 cup- especially if I'm adding icing. I also added an extra 1/2 tsp. baking powder. It doesn't rise...