The Best Banana Cake Recipe
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This is the best banana cake recipe, and it’s made completely from scratch! My recipe is perfectly balanced with extra bananas and complementary spices and is crowned with a silky smooth cream cheese frosting. Includes a how-to video!
The Actual Best Banana Cake Recipe (Moist, Easy, & Frosted!)
If you have some overripe bananas hanging out on your counter, I’ve got you covered: this banana cake recipe is exactly what they’ve been waiting for. Soft, plush, rich with banana flavor and smothered in a silky smooth, perfectly tangy cream cheese frosting, this recipe is made completely from scratch. It’s easy with basic ingredients and the prep takes less than half an hour, so what are you waiting for!?
Why This Banana Cake Really Works:
- Bananas are for more than just flavor. Overripe bananas aren’t just essential for locking in classic banana flavor. They’re also full of natural sugars and pectin, which help lock in moisture and create a plush, super moist crumb that stays soft for days.
- Butter for flavor, oil for texture. This is a combo that I use in many of my cakes (both my vanilla cake and chocolate cake recipe feature a blend of the two). While butter adds incredible flavor, butter alone can dry out a cake crumb a bit, especially one that needs to be refrigerated (since butter solidifies in the fridge it can make cakes seem dense and dry). Cooking oil is great for adding moisture, but doesn’t lend the same rich, buttery flavor. By using a blend of both, we get incredible flavor and texture.
- Cream cheese frosting, balanced just right. The tangy element of it works especially well here to counter the sweet, banana-rich base. A little acidity balances the whole bite, so it doesn’t feel too heavy! Psst: If you want to make this cake over-the-top luxurious, try it with my cream cheese-based brown butter frosting!)
Ingredients:
My banana cake recipe was carefully and intentionally designed to be sweet, simple, super flavorful, and moist. When developing it, I largely drew from my pumpkin cake (of all things). Let’s talk about a few of the key players:
- Bananas. For the best flavor & moistest cake, you should use overripe, spotty or mostly brown bananas. Have some that are looking a little sad on your counter and starting to attract fruit flies? Grab those. King Arthur has a great guide on choosing the best bananas to use for baking. A banana cake made with underripe or even regularly ripe bananas could be a bit less sweet, more dry, and underwhelming in flavor.
- Butter AND oil. Those of you who have made my Funfetti cake or marble cake recipe know that a blend of the two yields a better cake than simply using all butter or all oil. 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 a depth of flavor that pairs nicely with the bananas (thanks to the molasses in brown sugar!).
- Leavening Agents. Baking powder and baking soda create a perfect rise. The baking soda reacts with the banana and buttermilk (and helps create that beautiful golden surface), while the baking powder ensures a reliably even lift across the cake. 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, perhaps more importantly it adds moisture and a wonderful depth of flavor.
As always, 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 Banana Cake
Make the cake batter & bake
Start by mashing your bananas really well (a fork or potato masher works great). Set these aside and cream together your butter and sugars and gradually incorporate the rest of your wet ingredients.
The dry ingredients should be whisked together in a separate bowl, then gently stirred into the wet ingredients. Do not use your electric mixer for this step. Instead use a spatula to gently fold things together until the batter is completely combined. Overdoing it can cause the cake crumb to be dense and dry (don’t under-do it either, though, or the cake could sink or not bake properly).
ake the cake until it’s golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. If you notice your cake is darkening more than you’d like in the oven, you can tent it with foil to prevent this.
SAM’S TIP: Measure your bananas! The recipe lists the amount of mashed bananas that you need for a reason, simply stating “3 bananas” or “4 bananas” is too ambiguous and could lead to a cake that’s too dry and bland (if under-measured) OR too moist and sinks in on itself (if over-measured). It’s best to mash and measure (or go by weight!).
Make the Cream Cheese Frosting
SAM’S TIP: The pan you bake your cake in matters. The banana cake will take longer to bake in a glass pan than a metal one.
The frosting is quick and easy to prepare. Beat softened cream cheese and butter, vanilla, and salt until smooth and creamy (make sure there are no lumps!), then gradually stir in the powdered sugar. Stirring in a bit of cream gives you a silky smooth frosting that spreads easily (similar to the one I use on my zucchini cake).
Top with regular or toasted pecans or walnuts (my preference), or make things extra decadent with 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: Too much banana. Extra banana (especially if yours were particularly large!) can make the cake batter too wet. For best results, mash and measure your bananas rather than try to guess a number of bananas.
2: Stir well (but don’t overdo it). The batter needs to be uniformly combined so that all of the ingredients can properly interact with each other. If you don’t mix in the proper order or well enough, you could have spots within the cake where the oil didn’t have the chance to properly absorb into the batter.
3: It’s under-baked. This cake is very moist, so check your toothpick closely. It should come out with moist crumbs but definitely not a thin coating of wet batter. The toothpick should be dry or (preferably) have moist, discernible crumbs.
I have not one, but 3 secrets to share with you, but know it’s all about a smart selection of ingredients and a little baking science.
First: very ripe bananas are key to a good banana cake recipe! As bananas ripen, their starches turn to sugar and the moisture content increases, keeping the cake moist and flavorful.
Second: a blend of oil and butter adds both moisture and flavor.
Finally: just the right amount of brown sugar. Brown sugar doesn’t just add flavor, it also helps the cake stay soft and tender even after a night in the fridge, thanks to the fact it’s hygroscopic (this just means it loves moisture!).
Banana bread is baked in a bread pan, is more dense and hearty and a bit less sweet. It’s not uncommon to find it on a breakfast menu. Banana cake, on the other hand, would be hard to pass off as breakfast food. It’s baked in a cake pan, fluffier and even more moist, and dressed up with a heavy-handed swirl of frosting.
Both over and 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.
More Ways to Use Your Overripe Bananas:
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 let me know how you like it!
Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
The Best Banana Cake Recipe
Equipment
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
- ¼ teaspoon salt
- 2 ½ cups (315 g) powdered sugar
- 1 Tablespoon heavy cream
- ½ cup chopped walnuts, for topping (optional)
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, ¼ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This banana cake recipe was first published in March 2018. The recipe is unchanged, but the content of the post has been updated to include more helpful information and a video tutorial.
Excellent!
Very moist, great banana flavor very light as described.
I have a brand new electric oven. So I have not calibrated.
I used a dark metal no stick pan, though I still greased and floured, and found myself tenting with foil at 30 minutes. I probably could’ve tested doneness earlier, as mine was done when I checked at 45 minutes.
I used salted butter that I had on hand. I still added 1/4 tsp salt. Frosting sugar amount was perfect. Often cream cheese frostings are crazy sweet. After tasting I decided on 1/4 teaspoon more vanilla and probably another 2 tsp of cream to get the lighter consistency I wanted.
Rave reviews from some seriously critical taste testers.
THANK YOU!
I am so glad everyone enjoyed it, Andy! Calibrating the oven is always such a pain! I am glad you were still able to get it to turn out. 🙂
Had overripe bananas. Tried your recipe. Delicious. Easy. Thank you!
I am so glad you enjoyed them! Better than wasting bananas if you ask me. 🙂
Hi, I’m planning on making the best banana cake for my sister’s bday. Want to do a triple layer. Can I use these ingredient amounts for that? I usually throw stuff together and never measure and this will be the second cake I follow directions.
Thank you
It would hold up being stacked, however, this would yield three pretty thin layers. The batter would be sufficient for a two layer cake. You would need to increase the ingredients to get a three layer cake if you didn’t want the layers to be too thin. Enjoy! ☺️
I made this Delicious cake last night and it is exactly what it is….The Best Banana Cake!. So moist and flavorful. This recipe is going in my recipe box for sure. Thank you for sharing this amazing recipe.
Thank you for the feedback, Angela! I am so glad you enjoyed it! ☺️
Hi! My family and I really enjoyed your banana cake recipe. It is really the best!
How long is the shelf life? 5 days max?
I would say 3-5 days and wouldn’t keep it any longer than that. 😊
This looks delicious; I will be making this for dessert for a Sunday dinner. I may just freshly whipped cream instead of frosting.
I need to make it today (Thursday), and I’m wondering if I should leave it in an airtight container, or pop it into the freezer, and take it out Sunday morning – or would that make it sticky and weird?? Thanks 🙂
The cake will be ok in an air tight container in the refrigerator. My recommendation for the whipped cream is to freeze it or to wait until the day of to make it. 😊
Yesterday I came across your website and today I made your Best Banana Cake with the Silky Cream Cheese Frosting and it was AMAZING!! Since I love walnuts, I also added walnuts to the cake mix and reduced the brown sugar to 3/4 cup. I used a non-stick pan and my cake was done in 45 minutes. I can’t wait to try your banana muffins next. Thank you for sharing such a delicious recipe!!
PS – I took a picture but could not attach.
I am so glad you enjoyed the Banana Cake! I hope you love everything you try! ☺️
Made this cake yesterday to use up 4 over ripe bananas and I was having a guest for dinner. I thought I had cream cheese in the refrigerator for the frosting, but I didn’t. I Googled what kinds of frosting to use on banana cake besides cream cheese frosting. I found brown sugar frosting and used that recipe. The cake is delicious and the frosting with chopped pecans sprinkled over the top made a fabulous dessert! My guest even took a sizable piece to eat for breakfast this morning. It’s 4 PM the day after I made it and half of it is gone! Has anyone used the cake recipe to make cupcakes? If so how many does the recipe make, how many does it make, oven temperature and baking time?
I’m afraid if you put them in cupcakes they may be too moist. I have never tried it so I would not be able to comment on bake times and temperature.
How do you store the cake? In the fridge? Any recimmendation for reheating?
I am so excited…baking it now in the oven!
Just keep it in an air tight container, room temperature is fine. To reheat, I would just microwave it for a few seconds.
Any tips for subbing the 1 tbsp heavy cream for something else? I don’t have any. Thanks!
You could use milk (use a bit less as milk is thinner) or leave it out completely
I only have salted butter, is that ok? Should I reduce the salt in it?
Will salted butter affect the cake taste? Thanks. Hoping to make tomorrow.
Hi Karla! Just cut the salt that the recipe calls for to 1/2 teaspoon for the cake, and for the frosting I wouldn’t add any but do a taste test and if it seems too sweet add 1/4 teaspoon.
I hope that helps and hope you love the banana cake! 🙂
Hi, I usually bake banana bread with my ripe bananas but might try your recipe. I don’t have buttermilk, can I successfully sour whole milk with vinegar for your recipe? Thank you.
Yes you can! this is how I make “buttermilk” if I don’t have any on hand (I’d bet you do it the same way):
Made this last night and menh… it was delicious. Sugar is not too much, but was very brown inside even though, I used light brown sugar. Hubby took some for work and kids love it.
I’m always on sugarspunrun.com checking out your recipes.The ones I have used have not failed me yet. They come out perfect and yammy.
Found your site after searching for somber to make with my over ripe bananas so I would not have to throw out. So glad I found your blog.Made this yesterday. Fabulous!!! Did not have enough AP flour so used cake flour instead of AP. The recipe was so simple and easy and the frosting was perfect, not overly sweet. Super moist and fluffy. I enjoyed a piece with my coffee this morning. I baked in metal pan and the tip to watch carefully after 30 minutes was really helpful because it was beginning to brown rather quickly so I just turned oven down to 325 last 10 minutes and it was done in 40 minutes for me. Thanks for recipe.
I’m so happy to hear this! I’m glad you enjoyed the cake, thank you so much for coming back and commenting how it turned out! 🙂
Fantastic!! Couldn’t have more delicious.WOW❤❤
THANKYOU
I am so glad you enjoyed it Gail!! 😃
This cake looks really yummy! I’ve been following your blog for a while, but I think this is my first time commenting.
Please check out my blog that I have recently launched.
Cake was delish. My family loved it I used a glass pan, baked it 40 min. Perfect.
I am so glad you enjoyed it, Suzanne! ç