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Authentic Cameroonian Banana Cake Recipe — Moist Plantain Cake

I grew up eating this incredibly tasty Cameroonian Banana Cake. It’s the perfect way to use overripe bananas, and the flavor is amazing.
Basket of Cameroon banana cakes.

I had really ripe bananas sitting in my fridge, so I turned them into banana cake. This Cameroonian banana cake is simple and delicious: a couple of ripe bananas and basic pantry ingredients are all you need.

Cameroon banana cake, partially crumbled.
In Cameroon, this cake is a popular snack. I remember the tempting aroma from the transparent bucket of “Mami Banana Cake” vendors. Now I bake my own and enjoy that same comforting smell at home.
When baked in a loaf pan, these banana cupcakes are often called banana bread; in other places they’re known as banana muffins. They make a great breakfast or snack and are very easy to prepare.
This recipe uses just one bowl for mixing, which keeps cleanup minimal. I prefer simple routines in the kitchen, so one-bowl recipes are perfect.
For best results use very ripe bananas—those turning dark and soft. They provide intense banana flavor and a moist texture. I like to add a light sprinkle of cinnamon on top for a twist, though you can substitute nutmeg or leave the spices out entirely.
Bananas that are starting to brown.
These cupcakes make a thoughtful food gift—perfect for Mother’s Day or any occasion when you want to share something homemade.
Cameroon banana cakes on a washcloth in a basket.
They bake quickly and taste even better than expected. I love making these on a relaxed day—simple, comforting, and reliably delicious.
Cameroon banana cakes in the shape of a heart.

Banana Cake Recipe
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 12 cupcakes
Ingredients

2 large bananas (or 3 small bananas)
1/4 cup vegetable oil
2 large eggs
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon powder or nutmeg (optional)
1 1/2 cups all-purpose flour
A pinch of salt

Directions
Prepare a 12-cup muffin tin by greasing it or lining with cupcake liners. Preheat the oven to 350°F (about 176°C).

Peel the ripe bananas and place them in a blender with about 1/4 cup water. Blend until smooth. If you prefer, use milk instead of water for a richer flavor. Alternatively, mash the bananas with a fork in your mixing bowl and add the liquid. This recipe only needs one mixing bowl.

Banana and liquid in a mixing bowl.

Crack the eggs into the banana mixture and add the vegetable oil. Mix well until combined.

Eggs in a mixing bowl with a banana mixture.
Vegetable oil pouring into a mixing bowl.

Stir in the sugar, flour, salt, baking powder and baking soda. Mix until the batter is smooth and uniform.

Pile of dry ingredients in a bowl of wet ingredients.

Fill each muffin cup about two-thirds full, aiming for even portions so all cupcakes bake uniformly.

Muffin pans full of banana cake batter.

If you like, sprinkle a little cinnamon on top of each cupcake. Use a spoon to lightly swirl the cinnamon into the top without fully mixing—this creates a pretty marbled look. You can also add 1/2 teaspoon ground nutmeg into the dry ingredients as an alternative.

Banana cake batter topped with cinnamon.

Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool slightly before serving.

Muffin pans full of Cameroon banana cakes.

Enjoy warm or at room temperature. These cupcakes are moist, fragrant, and perfect for snacking or sharing.

Watch a video demonstration

Cameroon banana cake recipe - the best

Cameroon Banana Cake Recipe

This is the Cameroon banana cake I enjoyed growing up. It’s perfect for snacking, breakfast, parties, or entertaining guests, and it’s an excellent way to use overripe bananas.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 12 cupcakes

Ingredients

  • 2 large bananas (or 3 small bananas)
  • 1 1/2 cups all-purpose flour
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon powder or nutmeg (optional)
  • A pinch of salt

Instructions

  • Preheat oven to 350°F (about 176°C). Grease a muffin tin or line with paper liners.
  • Blend peeled ripe bananas with about 1/4 cup water (or milk) until smooth, or mash them in a bowl with a fork and add the liquid.
  • Add the eggs and vegetable oil to the banana mixture and stir until combined.
  • Stir in the sugar, flour, salt, baking powder and baking soda until the batter is smooth.
  • Fill each muffin cup about two-thirds full for even baking.
  • Optionally sprinkle cinnamon on top and lightly swirl with a spoon for a marbled effect. Alternatively, add 1/2 teaspoon ground nutmeg to the dry ingredients.
  • Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before serving.

Notes

If preferred, you can use the same batter to bake one large cake in a 9-inch pan; baking time will be longer.

Nutrition

Calories: 175 kcal | Carbohydrates: 23 g | Protein: 4 g | Fat: 8 g

Additional Info

Course: Snack
Cuisine: Cameroonian
Calories: 175

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