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.
Can you put walnuts in the cake?
Hi, Jawauna! Yes, you can! I hope that you enjoy it! 🙂
This sounds like the perfect cake to use as the “base” of my banana pudding cake. Can’t wait to try it out.
I hope you love it, Heather! 🙂
Hello Sam! Greetings from Singapore! Ever since I tried your best cheesecake recipe, I’ve honestly trusted you hehe. I tried making banana cake yesterday with milk (without the lemon) and to my surprise, it still tasted good. I honestly love the moist and texture. My friends love it too! Thanks so much!
I am so glad you enjoyed it so much, Shakila! 🙂
Hey I made this cake in the evening, I skipped the frosting and the walnuts cause I didn’t have cream cheese or walnuts and even without a frosting the cake turned out to be a hit among the family. My parents who usually dont consume sweets much loved it and asked for a second piece. Thank you for the recipe. I made this in a glass dish and had to cook for 55 mins(just like you’ve said).. I put some cashews on top of the cake 20mins before taking it out. Amazing 😍 oh btw this was my first time eating a banana cake so I was a bit concerned making this cause I wasn’t sure what it should taste like or anything 😂 turns out I like banana cake
I am so glad you enjoyed it so much, Hansa! 🙂
This is the second recipe from you after the chocolate cupcakes and this banana cake did not disappoint, it’s indeed the best! Again a big hit in our family. Thank you.
Instead of using cake pans, does it make any difference if I use cupcake pans? Thinking about portioning…
Thank you for visiting my site again to try another recipe, Wendy! I am so glad that you enjoyed the cake. I have not personally tried baking this recipe into cupcakes, however, it should work fine. You will want to keep on eye on it while it bakes as the bake time will be different. If you try it, I’d love to know how they turn out and how long it took for them to bake. Thanks for commenting. 🙂
I reduced the total sugar amount to 1 cup (granulated sugar) & added a handful of chocolate chips and it was still amazing!!!! IMO, could have gone down even more to 3/4 cups of sugar to make it “healthier”
I reduced 1 tablespoon of butter as well & it was ok too!
I am so glad that you enjoyed it and it turned out well even with some adjustments, Melissa! Thanks for commenting. 🙂
Loved this banana cake! It was so moist and flavorful. This has now joined my all time favorites next to your delicious carrot cake! I would also love to see some microwaveable mug versions of your delicious desserts, since your page is now my go to for all things sweet except when I have a sweet tooth attack and I need to make something quick like that. Thank you so much for your great work!!!
Thank you so much for your sweet comment, Ana! I am so glad that you have enjoyed my blog and my recipes! I love that I have become a go-to site for all things sweet! I appreciate your feedback. I will add mug cakes to my list! 😉
Hi Sam,
I was wondering if I could put a crumb topping on top of this cake. I am trying to re-create a banana crunch cake from Entenmann’s that was discontinued. I made one a week ago in a dark metal pan, and it was overcooked even though I removed at 10 minutes earlier than stated. So, do you think a crumb topping would work on this recipe, and should I def use a glass pan because it sounds absolutely amazing!!
Hi, Cindy! A crumb topping would work well on this. I have a banana muffin recipe that uses a streusel topping that you can check out as well. Glass or metal pan will work for this recipe. You will keep an eye on it while it bakes as timing may be slightly different. I hope that you enjoy the cake. Keep me posted on how it turns out. 🙂
Wow I’ve tried my fair share of banana cake recipes and this one takes the cake! It’s super moist and the flavour is all banana…yum!
I did misread the instructions about putting it in a pan and instead used a springform round pan & the middle was slightly undercooked after the 45mins. Next time I’ll use the pan. Thanks so much for sharing your recipes, delicious (from Australia)
Thank you so much for trying my recipe, Nadia! I am so glad that you enjoyed it! Thanks for commenting. 🙂
I have tried banana bread recipe and came out awesome. Checked banana cake and recipe seems the same. What is the major difference between the 2.
I also enjoyed the lemon blueberry and is my best recipe!
Thanks for your great work. You truly inspire me
Hi, Cate! Thanks for trying my recipes, I am glad that you have enjoyed them. The ingredients between the banana cake and banana bread are similar, however, the banana cake is much more moist and is paired with a cream cheese frosting. If I had to pick one, the cake would be my favorite out of the two. 🙂
Thank you sam. Now I know. Determined to try all your recipes coz they are simple and amazing
Thank you so much for your support, Cate! I greatly appreciate. Excited to see which are your favorites. 🙂
Thanks Sam! tried the bread, muffin and this is the 3rd recipe and still got the best comments. Everyones going bananas over these … okay on to the next recipe…apple crumble muffs
Btw, thanks for the added notes regarding the use of a glass dish, very helpful.
Thank you so much for trying my recipes, Kristen! I am so glad that they all have been a hit so far. I am happy that you have found the notes helpful too. Happy Baking! 🙂
Alright, this is now the second recipe of yours that I have tried and I love it just as much!! The whole family does. Swapped out buttermilk for full fat as I didn’t have any, still tasted incredible!! So impressed with your recipes!
Thank you for turning this non baker into a baker!
I am so happy that you have enjoyed another one of my recipes, Andrea! Thank you so much for trying it. Enjoy! 🙂
Hey Sam!
I’d like to try this recipe. Would frozen bananas work?
Hi, Joanne! Yes, frozen banans will work, but will need to the thawed before making this recipe. I hope that you enjoy the cake. 🙂
Hello Sam, I did it! I baked this recipe in two 8″ rounds. I have a family member who has an aversion to cream cheese icing, so I made peanut butter icing instead because, hello…peanut butter and banana!! It was a hit and my family loved it. I wish I could post a photo! Thank you for the inspiration!
Hooray! I am so glad that you were able to accommodate all taste buds and the cakes turned out perfectly, Leah! Peanut butter frosting was an awesome choice. Yum! Thanks for commenting. 🙂
Hi Sam…Love your site! I’ve been cooking a lot more than usual these last few weeks, and we always have overripe bananas, so I was excited to find this recipe (your cream cheese frosting is the first recipe of yours I made, and my daughter deemed it the very best!). For the Silky Cream Cheese Frosting, could I sub Half & Half for the heavy cream? Thanks!
Thank you so much, Donna! I am so glad that you have enjoyed my site along with my recipes. I hope that you love this cake. As for the frosting, half and half will work fine. Let me know how it turns out for you!
This cake was moist and delicious, and the silky cream cheese frosting was amazing!! My daughter and I fought over the last piece…LOL Thanks so much, Sam, going to try another recipe this weekend…just have to figure out which one…so many choices!
I am so glad that you enjoyed the recipe, Donna! Thanks for commenting. Since you both fought over the last slice, I guess you will need to bake another. lol 🙂