This is the best easy, moist banana cake recipe, and it’s made completely from scratch! My recipe is perfectly balanced with extra bananas and complementary spices and it’s crowned with a silky smooth cream cheese frosting. This is the snack cake of your dreams!
An Easy, MOIST Banana Cake Recipe
This banana cake recipe is a result of many, many emails and comments from so many of you writing to tell me how much you enjoyed my banana muffins (see, I didn’t call them the “best” for nothing).
A few of you wrote to ask me if it would be possible to bake the muffin recipe into a banana cake, but I had a few reservations. I was worried that the original recipe wouldn’t make the best banana cake, and so I started recipe testing to develop the perfect moist cake.
I went through a lot of overripe bananas (and some not-so-ripe ones, in moments of desperation), and finally ended up modifying my pumpkin cake (of all things) to land on this winning banana cake recipe. It’s incredibly soft, fluffy yet moist, and topped with a smooth and creamy version of my popular cream cheese frosting (though to make things extra decadent try it with my brown butter frosting!).
Let’s get started:
🧂 Ingredient Overview
My banana cake recipe was carefully and intentionally designed to be sweet, simple, super flavorful, and moist. There are a few key players that help make this happen. For those of you interested in the thought behind the ingredients, let’s discuss:
- Bananas. For the best flavor & moistest cake, you should use ripe, spotty, brown bananas. Have some that are looking a little overripe on your counter and starting to attract fruit flies? Grab those. Ideally I prefer mine to be browner than the too-yellow ones shown in the photo above (but my recipe is versatile, so use what you have on hand!). King Arthur has a great guide on choosing the best bananas to use.
- Butter AND oil. Those of you who have made my vanilla cake or marble cake recipe know that a blend of the two yields a better cake than simply using all butter or all oil. All-butter cakes are more dense and dry than all-oil ones, but using all oil mean you lose that precious buttery flavor. For my banana cake recipe I sought balance, and a blend of the two yielded a perfect moist cake. For the oil, any neutral cooking oil (canola or vegetable are most common) will work.
- Sugar. Another best-of-both-worlds scenario. Granulated sugar adds sweetness without weighing the cake down too much, while brown sugar adds depth of flavor. Light or dark brown sugar will work, but dark brown sugar makes the cake a bit richer and sweeter.
- Leavening Agents. Baking powder and baking soda are welcome additions here, they add a bit of lift to the cake to make it perfectly fluffy. Without the two of them we’d have a dense, gummy cake. .
- Buttermilk. While this plays a role in helping the banana cake to rise a bit when combined with the baking soda, more importantly it adds moisture and a very subtle tangy flavor. You may use my buttermilk substitute if you can’t find buttermilk in stores (or just don’t have any), but the “real” stuff is best here.
This is just an overview of a few of the main ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make the Cake Layer
- Use a potato masher or fork (or even a mixer) to mash the bananas, eliminating as many lumps as you can (you won’t get all of them, that’s OK!).
- Beat together the sugars and butter until light, creamy and well-combined. Then, stir in your oil until it’s incorporated.
- Add the bananas to the butter/sugar mixture and stir well to combine.
- Add the eggs, buttermilk, and vanilla extract and stir well. The batter most likely won’t be smooth since your mashed bananas are bound to be a bit lumpy, but everything should be thoroughly mixed.
- In a separate bowl whisk together the dry ingredients.
- Add the flour mixture to the wet mixture gradually. You want the ingredients to be thoroughly combined, but as with my banana bread, over-mixing can result in dense, dry results. One of the things that helps keep this banana cake recipe so moist and perfectly textured is being sure to not overdo it when combining the wet and dry ingredients. Either fold them together by hand using a spatula, or use an electric mixer on low-speed and stir until just-combined.
- Spread the batter evenly into a greased 9×13″ baking pan. I use a metal pan, if you use a glass one note that your cake will take longer to bake than indicated.
- Check the doneness of the cake by inserting a toothpick into the center. The toothpick should come out mostly clean, or, preferably, with some moist crumbs (but no raw batter!).
How to Make Banana Cake Frosting
The other day someone commented to me that they’d eat shoe leather if it had cream cheese frosting on it. That resonated with me 😂. Cream cheese frosting complements everything, and it was a no-brainer that this was the perfect choice for when developing the BEST banana cake recipe. Fortunately, it’s also very easy to make:
- Combine (softened, full-fat) cream cheese, butter, vanilla extract, and salt and beat until smooth and creamy. There should be no lumps remaining (if it’s lumpy, your cream cheese may have been too cold).
- With mixer on low speed, add the powdered sugar in small increments until it is all mixed in.
- Add the cream gradually while increasing the speed of your mixer from low to high. Beat on high-speed for 30 seconds (this helps whip some air into the frosting, making it smooth but also stable) and you’re finished!
- Spread the frosting over the (cooled) cake. Top with regular or toasted pecans or walnuts (or a drizzle of caramel sauce or dulce de leche 🤤) for a finishing touch!
Frequently Asked Questions
This banana cake recipe should yield results that are perfectly moist, but certainly not oily. If yours seems more of the latter than the former, consider these possible issues.
1) Using too much banana can make the cake too wet and make it seem oily. While just grabbing 4 ripe bananas might work out just fine for you, if they’re larger than you realize it could cause a wet cake, and for this reason I recommend you mash and then measure your bananas.
2) Not thoroughly combining the wet ingredients, or not thoroughly combining the wet and dry ingredients together. Make sure you stir very well when mixing the butter/bananas etc., then when you combine the wet and dry ingredients do so carefully but thoroughly (remember that over-mixing at this step can yield dense, dry results).
3) Under-baking. Examine your toothpick carefully when testing. With such a moist cake, sometimes the toothpick may appear clean when there’s actually a thin, nearly translucent layer of banana cake batter on it. The toothpick should be dry or (preferably) have moist, discernible crumbs.
Either over or under-mixing can result in a cake that sinks as it cools. If the banana cake is not baked thoroughly, this can also cause it to sink after baking. Finally, if your baking powder or baking soda are expired and/or not properly stored, this may cause the cake to not rise properly. Store these in a cool dry place and make sure they are not expired before you use them.
This cake is very carefully and specifically designed to be moist, so it’s unlikely you’ll run into this issue (I’m not sure anyone has so far!) BUT, if you do it’s likely because:
1) The flour was accidentally over-measured. I recommend that you use a kitchen scale or stir your flour, spoon it into a measuring cup, and then level it off (see my post on how to measure flour).
2) It was baked too long or your oven is running too hot. Unfortunately many ovens do not run true to temperature, and for this reason I recommend keeping an oven thermometer in yours.
It took quite a bit of tweaking and testing but I’m very proud to finally be sharing my favorite banana cake recipe with you. If you try it, please leave me a comment letting me know how you liked it!
Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
The Best Banana Cake Recipe
Ingredients
- ¾ cup (170 g) unsalted butter softened to room temperature
- ¾ cup (175 ml) avocado, canola or vegetable oil
- 1 cup (200 g) light or dark brown sugar
- ½ cup (100 g) sugar
- 2 cups (470 g) well-mashed ripe bananas (this is typically 4 bananas for me)
- 2 large eggs room temperature preferred
- ¼ cup (60 ml) buttermilk
- 1 Tablespoon vanilla extract
- 2 ½ cups (312 g) all-purpose flour
- 1 teaspoons baking soda
- 1 teaspoons baking powder
- 1 teaspoon salt
Silky Cream Cheese Frosting:
- 8 oz (225 g) cream cheese softened
- ½ cup (113 g) unsalted butter softened
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 ½ cups (315 g) powdered sugar
- 1 Tablespoon heavy cream
- ½ cup chopped walnuts for topping (optional)
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and spray a 9×13" (approximately 23x33cm) pan with baking spray or lightly grease and flour. Set aside.
- Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy.¾ cup (170 g) unsalted butter, 1 cup (200 g) light or dark brown sugar, ½ cup (100 g) sugar
- Add oil and beat to combine.¾ cup (175 ml) avocado, canola or vegetable oil
- Stir in mashed bananas.2 cups (470 g) well-mashed ripe bananas
- Add eggs, buttermilk, and vanilla extract and stir until well-combined.2 large eggs, ¼ cup (60 ml) buttermilk, 1 Tablespoon vanilla extract
- In a separate bowl, stir together flour, baking soda, baking powder, and salt.2 ½ cups (312 g) all-purpose flour, 1 teaspoons baking soda, 1 teaspoons baking powder, 1 teaspoon salt
- Gradually add to wet ingredients until completely combined.
- Spread batter into prepared pan and bake on 350F (175C) for 45-55 minutes (see note 1) or until a toothpick inserted in the center comes out mostly clean with few moist crumbs. Allow to cool completely before covering with frosting.
Silky Cream Cheese Frosting
- Combine cream cheese, butter, vanilla extract, and salt in a large bowl and beat with an electric mixer until creamy.8 oz (225 g) cream cheese, ½ cup (113 g) unsalted butter, 1 teaspoon vanilla extract, ½ teaspoon salt
- With mixer on low-speed, gradually add powdered sugar until completely combined.2 ½ cups (315 g) powdered sugar
- Add heavy cream and gradually increase speed to high. Beat on high for 30 seconds.1 Tablespoon heavy cream
- Spread over completely cooled banana cake. Top with chopped walnuts (if using). Slice and serve!½ cup chopped walnuts
Notes
¹Baking note:
Keep an eye on your banana cake as it bakes. 30 minutes in, check your cake to see if it’s becoming too brown on top (pay attention to the edges, if they’re getting darker in color and pulling away from the edges), if so you may lightly tent with foil before baking the remaining 15 minutes. I had this issue when baking in a glass dish but not in a metal one (which was the opposite of what I expected).Storing
I store my cake in the pan that I baked it in, covered. It will keep at room temperature for a day or in an airtight container in the refrigerator for up to a week.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
More Banana Recipes to Try!
This banana cake recipe was first published March 2018. The recipe remains unchanged, but the content of the post has been updated to include more helpful information as well as a how-to video tutorial.
Stella
This was one of my favorite cakes ever and your brown butter frosting complemented it so perfectly! Thank you so much for such a wonderful recipe! Happy Easter!
Luann
There’s a lot of recipes that say they are the best. This is amazing
Emily @ Sugar Spun Run
We’re so happy it was a hit for you, Luann!
Koriann Baldwin
Could this cake be made in a 9 inch 2 layer cake? Don’t have a 9×13 pan.
Sam
Hi Koriann! That could work. You will likely want to increase the frosting a bit. I’m not sure on a bake time in 9 inch pans. 🙂
Diana A Hall
can I use a Bundt pan
Sam
Hi Diana! I haven’t tried it, but it could potentially work. I’m not sure on a bake time though.
Eleni
Oh So Good!! I did switch out the vanilla for maple extract, my family ate it until they nearly popped :o)
Casey @ Sugar Spun Run
That sounds delicious, Eleni! We’re so glad you enjoyed them!
jackie newcomer
this cake is the best. want to know if i make a 9 X 13 double layer cake for a birthday will the frosting be enough to frost both layers or will I have to double the recipe? or 1 1/2 times it. Thanks Jackie
Sam
Hi Jackie! If you are doing a 2 layer 9 x 13 cake I would double to frosting to make sure you have enough. 🙂
Marion M Edwards
this is the best banana cake ever
Maria B Rugolo
Rave reviews every time! I made this recipe in two 8″x2″ round pans and it’s sturdy, moist and delicious. I filled it with banana pudding and carmel and frosted with Italian meringue buttercream. held up beautifully. Your recipes are always the best!
Emily @ Sugar Spun Run
That sounds wonderful, Maria! Thanks for coming back to let us know how it went for you 😊
jackie newcomer
This cake was exactly as described, the cake of your dreams. Best banana cake I ever made or ate.Husband said it is a keeper the frosting was delicious too light and fluffy. My cake was done in 32 min. glad I checked before 45min. I was 56 grams short on the banana’s maybe that is why it was done sooner.
Will definitely be making again and again. Thanks for the recipe Jackie
Emily @ Sugar Spun Run
We are so happy you enjoyed it so much, Jackie! 🩷
Ni
hi can I add in blueberries, would that work? how many can I add for the recipe?
Sam
I haven’t personally tried adding the blueberries here so I’m not sure how many to add and how much to add.
deb
could this recipe be halved for a 8×8 square pan, also will the banana cake still be good without the topping, thanks
Emily @ Sugar Spun Run
Hi Deb! That will work fine. It will be less sweet without the frosting, but you could always dust some powdered sugar on top after the cake cools to help with that 😊
Joy
How do I store this on the counter for 3 days if it has cream cheese frosting on it? Won’t it go bad- or is the room temp storage for if I don’t put the frosting on top?
Sam
Hi Joy, I have storing instructions in the recipe card. I only recommend keeping at room temperature for a day.
Kristin
Hello Sam, I was considering making this for a birthday, do you think the cake would be just as good in 9 inch round layers? I was concerned with it possibly being more fragile than regular cakes. was going to pair it with your brown butter frosting. it’s delicious. I put it on your spice cake for my mother’s birthday and I ended up eating the third of leftover cake all by myself lol. thanks for great recipes!
Emily @ Sugar Spun Run
Hi Kristin! This recipe will work just fine in round pans. We love that frosting pairing! 🥰
Ann
what if I don’t have buttermilk, will whole milk work the same?
Sam
Hi Ann! I would make my buttermilk substitute using the whole milk. 🙂
Larry Borian
Dear Sam I would just like you to know that I have tried your banana cake recipe and it was a smash. Every one that tried loved it Thanks for the help and recipe i would also like to say i am stuck on using 13×9 cake pans i have found some more cakes i would to make Would i half to right for cake mix for that pan THANKYOU Larry
Sam
I’m so glad you enjoyed the banana cake so much, Larry! It really depends on the individual recipe. Typically a 2 layer 8 or 9 inch round cake will fit in a 9 x 13.
N.Porter
I made this cake a month ago and my family is still talking about it. It tasted like the perfect banana pudding but cake, if that makes sense. I’ll definitely be making this again.
Enriquetta Fernandez
Just pulled it out the oven – second time making it AND it’s perfect! Absolutely Delicious!