← Back to Search Results
baking Jamaican
Banana Cake Recipe-7392

Photo by: Joseph De Leo
Comments: 0


A crispy brown sugar and butter topping elevates this moist and delicious cake above most ordinary recipes.

Yield: Makes 8 Servings


  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup sugar
  • ½ cup butter, melted (1 stick)
  • ½ cup buttermilk, yogurt or milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ripe bananas, mashed (about 1 cup)

For the topping:

  • ¼ cup all-purpose flour
  • ¼ cup dark brown sugar
  • ¼ cup butter (½ stick)


1. Preheat the oven to 300° F. In a large bowl, combine the flour, baking powder, baking soda, salt and sugar. Blend in the melted butter, mixing together until moist. Add ¼ cup of the buttermilk and combine.

2. In a separate bowl, combine the other ¼ cup of buttermilk with the eggs and blend into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Place the batter in a greased 9 × 13 × 2-inch pan.

3. To make the topping, squeeze the flour, brown sugar and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the cake is done, an inserted toothpick or fork should come out clean from the center.



Buttermilk is the preferred liquid for this recipe, but it is equally successful with a combination of milk and plain yogurt or with milk alone.

© 2006 Lucinda Scala Quinn

Nutritional Information

Nutrients per serving (% daily value)

430kcal (21%)
93mg (9%)
3mg (4%)
166mcg RAE (6%)
99mg (33%)
506mg (21%)
11g (57%)
19g (29%)
2mg (12%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
good-to-the-grain Good to the Grain
by Kim Boyce
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
lucid-food Lucid Food
by Louisa Shafia
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
baked-explorations Baked Explorations
by Matt Lewis
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?