1 slice (medium) of Banana Cake (60 g) has 174 calories. That works out to 290 calories per 100 g. It contains 28.8 g of carbs, 2.5 g of protein, 5.1 g of fat and 1 g of fiber. Its 39 mg of Phosphorus covers 6% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.

What is Banana Cake?

Banana Cake is a home-baked cake made by mixing mashed bananas with flour, sugar, eggs and fat, then baking the batter until golden. Ripe bananas give it a sweet, fruity flavour and help create a moist, close-textured crumb; some recipes leave small banana flecks in each slice.

It is enjoyed in many home-baking traditions, often with tea or coffee as an afternoon treat, or served as a simple dessert. Its main nutritional contribution is energy from carbohydrates, while it provides relatively little fibre and protein. At 290 calories per 100 g, a modest slice is a practical choice when you want something sweet; serve it plain rather than adding frosting or cream.

Banana Cake Nutrition Facts

Selected: 100 g

290

KCAL / 100G

Carbs

48g

· 17% DV

Protein

4.2g

· 8% DV

Fat

8.5g

· 11% DV

Fiber

1.6g

· 6% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 67% · Protein 6% · Fat 27%

Banana Cake Vitamins & Minerals

Vitamins

0.13mg · 8% DV

0.09mg · 7% DV

Biotin

2.2µg · 7% DV

0.07mg · 6% DV

Minerals

Sodium

210mg · 9% DV

Phosphorus

65mg · 9% DV

Selenium

4.2µg · 8% DV

Iron

1mg · 6% DV

How Nutritious Is Banana Cake?

Nutrient density

Low

22/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

25/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Banana Cake Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Banana Cake

To burn the 290 calories in 100 g:

🚶

72min

Walking (5 km/h)

🏃

30min

Running (8 km/h)

🚴

39min

Cycling

🏊

34min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Banana Cake Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Banana Cake Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Banana Cake Good For?

Vegan

— Not suitable

Vegetarian

— Not suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Banana Cake Fat Profile

SATURATED

2.1g

MONOUNSATURATED

3.1g

POLYUNSATURATED

1.2g

⚖️

Omega 6:3 ratio 20:1

Above the ideal 4:1 (20:1).

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Foods Similar to Banana Cake

🍬

Rose Turkish delight

330 kcal

🍯

Caramel sauce

320 kcal

🍫

Dark chocolate

540 kcal

🍮

Höşmerim

320 kcal

🍫

Chocolate sauce

210 kcal

🍬

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320 kcal

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Pistachio Turkish Delight

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Frequently Asked Questions About Banana Cake

How do you keep Banana Cake moist?

Use very ripe bananas and avoid overmixing the batter to keep Banana Cake moist without making it gummy. Check for doneness near the end of baking, then let the cake cool before wrapping or storing it so trapped steam does not make the crumb soggy.

Can you make Banana Cake with frozen bananas?

Yes, thawed frozen bananas work well in Banana Cake. Drain off excess liquid after thawing, then mash the fruit; adding all the released liquid can make the batter too wet and leave the cake heavy.

Why does Banana Cake turn out gummy?

Banana Cake often turns gummy when the batter contains too much banana, is overmixed, or is underbaked. Measure the mashed fruit rather than relying on banana count, fold the flour in gently, and make sure the center has finished baking.

Can Banana Cake be made without eggs?

Yes, Banana Cake can be made without eggs using a suitable egg replacer, such as a commercial baking substitute or a flax mixture. The result may be a little denser, so follow a recipe tested for egg-free baking rather than simply omitting the eggs.

Should Banana Cake be refrigerated?

Plain Banana Cake does not usually need refrigeration if it will be eaten within a few days; keep it covered in a cool, dry place. Refrigerate cake with cream cheese frosting or another perishable topping, and bring it toward room temperature before serving.

How can you tell when Banana Cake is done baking?

Banana Cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs, not wet batter. The top should spring back lightly when touched; check the middle, since the browned edges can finish before the center.

Can you prepare Banana Cake batter ahead of time?

It is better to bake Banana Cake batter soon after mixing because the leavening starts working once the wet and dry ingredients meet. For easier prep, mash and measure the bananas and combine the dry ingredients ahead, then mix everything shortly before baking.

What frosting goes well with Banana Cake?

Cream cheese frosting pairs especially well with Banana Cake because its mild tang balances the sweet banana flavor. For a less rich topping, use a thin glaze or serve the cake plain with a light dusting of cinnamon.

Can Banana Cake be made with oil instead of butter?

Yes, many Banana Cake recipes work with neutral-tasting oil instead of melted butter. Oil can make the crumb soft and moist, while butter gives a more pronounced buttery flavor; use a recipe that specifies the swap for the best texture.

How do you freeze Banana Cake without drying it out?

Cool Banana Cake completely, then wrap the whole cake or individual slices tightly before freezing. Thaw it while still wrapped so moisture stays in the cake; add frosting after thawing if you want a cleaner finish.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026