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 exist solely because so many of you wrote to tell me how much you loved my banana muffins (see, I don’t call them “the best” for nothing) and asked if you could use that recipe to make a cake. The translation from muffin to cake wasn’t perfect, so I headed to the kitchen and, well over a dozen well-browned bananas later, finally have a perfectly moist and yet fluffy version that I think you’ll love.
Why This Recipe Works:
- The bananas do the heavy lifting. Overripe bananas are of course key for intense flavor, but they’re also full of natural sugars and pectin. These help lock in moisture and create a plush, super moist crumb, without making the cake dense.
- Oil for moisture, butter for flavor. Just using butter can leave you with a dry cake, while the flavor can fall flat without it. A balance of both works great here: butter adds rich flavor and oil keeps the crumb tender longer (especially helpful if you refrigerate the cake!). There’s a reason I use this blend of the two in so many cake recipes, like my vanilla cake and chocolate cake recipe!
- Cream cheese frosting, balanced just right. Cream cheese frosting is good enough to eat on its own by the spoonful, but 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 really want to make this cake luxurious, try my cream cheese-based brown butter frosting!)
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!).
What You Need:
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), and it worked wonderfully. Let’s talk about a few of the key players:
- Bananas. For the best flavor & moistest cake, you should use ripe, spotty 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 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 depth of flavor, thanks to the molasses.
- 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 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 as it will yield the best texture.
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
- Mash the bananas! A potato masher or even just a fork works well. Try to mash out as many lumps as you can, but it’s OK that you won’t be able to get all of them.
- Beat together the sugars and butter. Look for a light, creamy, well-combined mixture, then stir in the oil until it’s well 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 (especially since you need to be quite light-handed in the next step.
- Whisk together the dry ingredients.
- Stir the dry ingredients into the wet. You want the ingredients to be thoroughly combined, but as with banana bread or pancakes, over-mixing can result in dense, dry results.
- Spread the batter evenly into a greased 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 not raw batter!).
Make the Frosting
- Combine (softened!) 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).
- Gradually add the powdered sugar until completely combined.
- Add the cream. If you want a thicker frosting, you can skip this step, but I like the looser, silky feel that adding a splash of cream adds.
- 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.
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 has more of a “let’s call this breakfast” energy. Banana cake 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.
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.
More Banana Recipes to Try!
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
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 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.
Jawauna Streets
Can you put walnuts in the cake?
Sugar Spun Run
Hi, Jawauna! Yes, you can! I hope that you enjoy it! 🙂
Heather
This sounds like the perfect cake to use as the “base” of my banana pudding cake. Can’t wait to try it out.
Sam
I hope you love it, Heather! 🙂
Shakila
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!
Sam
I am so glad you enjoyed it so much, Shakila! 🙂
Hansa
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
Sam
I am so glad you enjoyed it so much, Hansa! 🙂
Rookie Baker
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…
Sugar Spun Run
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. 🙂
Melissa
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!
Sugar Spun Run
I am so glad that you enjoyed it and it turned out well even with some adjustments, Melissa! Thanks for commenting. 🙂
Ana Beatriz Fernández
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!!!
Sugar Spun Run
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! 😉
Cindy
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!!
Sugar Spun Run
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. 🙂
Nadia
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)
Sugar Spun Run
Thank you so much for trying my recipe, Nadia! I am so glad that you enjoyed it! Thanks for commenting. 🙂
Cate
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
Sugar Spun Run
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. 🙂
Cate
Thank you sam. Now I know. Determined to try all your recipes coz they are simple and amazing
Sugar Spun Run
Thank you so much for your support, Cate! I greatly appreciate. Excited to see which are your favorites. 🙂
Kristen
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.
Sugar Spun Run
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! 🙂
Andrea
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!
Sugar Spun Run
I am so happy that you have enjoyed another one of my recipes, Andrea! Thank you so much for trying it. Enjoy! 🙂
Joanne
Hey Sam!
I’d like to try this recipe. Would frozen bananas work?
Sugar Spun Run
Hi, Joanne! Yes, frozen banans will work, but will need to the thawed before making this recipe. I hope that you enjoy the cake. 🙂
Leah
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!
Sugar Spun Run
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. 🙂
Donna Marie Rogers
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!
Sugar Spun Run
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!
Donna Marie Rogers
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!
Sugar Spun Run
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 🙂