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
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)
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, 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
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.
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.
Dorothy Williams
Good morning,
I made this cake for my granddaughter’s birthday and it was great. Now my daughter wants cupcakes. Would there be any changes besides baking time?
Thanks,
Dot
Sam
Hi Dorothy! I actually have a banana cupcake recipe I would recommend following. 🙂
Patricia
I think it would be better if you wrote out the recipe with all the ingredients and the amounts next to it like the good old days instead of making it so elementary that you have to go up and down and up and down, looking for the amount of the recipe. So I think that I’ll go back to the books
Sam Merritt
Hello, Patricia! I’m not sure what you are referring to? The ingredients and amounts are listed right below each step.
Annette
Can I use low fat buttermilk? I can’t find full fat buttermilk anywhere. Absolutely love using your recipes. The recipes turn out perfectly every time.
Sam
Hi Annette! It’s not my preference, but if it’s all I had I think I would use it. Let me know how it goes. 🙂
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 😊
Deb
Maria, how long did you bake the cake in two 8 inch round cake pans?
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!