Best Banana Cake Recipe

I just baked the kind of Banana Cake Recipe that makes you question why you ever bothered with plain cake before.

I am obsessed with this Banana Cake Recipe because it tastes like pure banana, not fake cake mix. I love that the crumb is soft and moist, sticky in the best way, and every bite hits with real banana sweetness from very ripe bananas.

The cream cheese frosting makes it feel slightly naughty, creamy and tangy at once. I make this when I need dessert that actually satisfies a craving, not some light snack.

It’s my go-to for brunch, birthdays, or when I want a ridiculous Yummy Food Dessert. Pure banana joy.

No fuss. Just glorious.

Always eaten warm, endlessly.

Ingredients

• Flour: the cake’s backbone, gives structure and soft crumb.
• Baking powder: makes it rise light and fluffy, nothing fussy.
• Baking soda: reacts with bananas, gives extra lift and color.
• Salt: balances sweetness, makes flavors pop without being salty.
• Plus cinnamon: warm hint, cozy and slightly spicy if you want.
• Butter: rich mouthfeel and tender crumb, keeps it moist.
• Sugar: sweetness and tender texture, also helps browning.
• Eggs: bind everything together and add a bit of richness.
• Vanilla: soft aroma, makes the banana taste more rounded.
• Basically sour cream/yogurt: adds tang and keeps cake super moist.
• Milk: loosens batter, keeps crumb tender and not dry.
• Bananas: the star, natural sweetness and dense banana flavor.
• Nuts: crunch and texture contrast, optional but really nice.
• Cream cheese: tangy frosting base, creamy and slightly rich.
• Plus frosting butter: smooths the frosting and adds richness.
• Powdered sugar: sweetens frosting and gives it body.
• Frosting vanilla: brightens the cream cheese flavor, subtle boost.
• Pinch of salt: sharpens the frosting, prevents it tasting flat.
• Milk or cream: thins frosting to spreadable, silky consistency.

Ingredient Quantities

• 2 cups (240g) all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional but nice)
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) sour cream or plain yogurt
• 1/2 cup (120ml) milk
• 3 very ripe bananas, mashed (about 1 1/2 cups or 375g) you’re gonna need them real ripe
• 1/2 cup (60g) chopped walnuts or pecans, optional but adds texture
• For the frosting: 8 oz (225g) cream cheese, softened
• 4 tablespoons (60g) unsalted butter, softened
• 2 cups (240g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 to 2 tablespoons milk or heavy cream to thin the frosting if needed

How to Make this

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 pan or two 8 or 9 inch round pans, or line with parchment. If you use round pans expect a longer bake time.

2. Whisk together 2 cups (240g) all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt and 1/2 teaspoon ground cinnamon (if using). Set aside.

3. In a large bowl cream 1/2 cup (115g) softened unsalted butter with 1 cup (200g) granulated sugar until light and slightly fluffy. Don’t overbeat though, you want it mixed not whipped into oblivion.

4. Beat in 2 large room temperature eggs one at a time, then stir in 1 teaspoon vanilla extract. Scrape the bowl so everything mixes evenly.

5. In a separate small bowl combine 1/2 cup (120ml) sour cream or plain yogurt with 1/2 cup (120ml) milk. Mash 3 very ripe bananas until smooth (about 1 1/2 cups or 375g) and fold them into the sour cream mixture.

6. Add the dry ingredients to the butter mixture in three additions, alternating with the banana-sour cream mixture: flour, banana mix, flour, banana mix, finish with flour. Mix just until combined. Toss in 1/2 cup (60g) chopped walnuts or pecans if using, fold gently.

7. Pour batter into prepared pan and smooth the top. For a 9×13 pan bake about 30 to 35 minutes. For two 8 or 9 inch rounds bake 45 to 55 minutes. Cake is done when a toothpick inserted in the center comes out with a few moist crumbs, not raw batter.

8. Cool cake in the pan on a wire rack for 10 to 15 minutes, then turn out or remove from pans and cool completely before frosting. Frosting on a warm cake will melt and slide off.

9. To make the frosting beat 8 oz (225g) softened cream cheese with 4 tablespoons (60g) softened unsalted butter until smooth. Add 2 cups (240g) sifted powdered sugar, 1 teaspoon vanilla extract and a pinch of salt. Beat until creamy. If it’s too thick add 1 to 2 tablespoons milk or heavy cream, one tablespoon at a time, until spreadable.

10. Spread the cream cheese frosting over the completely cooled cake. Top with extra chopped nuts if you like. Store leftover cake covered in the fridge for up to 4 days or freeze slices for longer. Quick tips: use the ripest bananas you can find for best flavor, room temp eggs and butter help the batter come together smoother, and don’t overmix once you add the flour.

Equipment Needed

1. 9×13 inch baking pan or two 8/9 inch round cake pans (plus parchment or nonstick spray and flour)
2. Mixing bowls (one large, one medium, one small)
3. Electric hand mixer or stand mixer (or a sturdy whisk and some elbow grease)
4. Rubber spatula and a wooden spoon
5. Measuring cups and spoons and a kitchen scale (grams for accuracy)
6. Fork or potato masher for mashing bananas
7. Wire cooling rack and toothpick or cake tester
8. Offset or regular spatula for spreading the cream cheese frosting

FAQ

Best Banana Cake Recipe Substitutions and Variations

• All purpose flour: you can swap in equal parts whole wheat pastry flour for a nuttier, slightly denser cake. If you need gluten free use a 1-to-1 gluten free baking blend instead, but the cake might be a bit crumblier.
• Unsalted butter: replace with melted coconut oil (use same weight) for a hint of tropical flavor, or use stick margarine if you want a neutral taste. Remember coconut oil can make the cake a touch softer.
• Eggs: use 2 “flax eggs” (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 min) for a vegan or egg-free option, or 1/2 cup applesauce per egg for added moistness but slightly less structure.
• Sour cream or plain yogurt: plain Greek yogurt works one-to-one and gives a tangier, richer crumb. If you dont have either, mix 1/2 cup milk with 1/2 tbsp vinegar or lemon juice and let sit 5 min for a quick buttermilk substitute.

Pro Tips

1) Use overripe bananas, like black-spotted or even mostly black. They mash easier and give way more banana flavor. If yours are only yellow, roast them whole on a baking sheet at 400F for 15 to 20 minutes until very soft, then mash.

2) Bring eggs, butter and sour cream to room temp before mixing. Cold ingredients make the batter lumpier and can cause streaks of flour if you overmix trying to fix it. If you forget, stand them in warm water for 5 to 10 minutes to speed things up.

3) Don’t overmix after the flour goes in. Stir until you can’t see dry streaks, then stop. Overmixing makes the cake dense and gummy. If you want extra air, fold in a few spoonfuls of whipped egg whites before adding nuts.

4) Bake smart: check toward the low end of the time and then every 5 minutes after. Ovens vary a lot. When a toothpick comes out with a few moist crumbs it’s perfect. Cool completely before frosting or the frosting will slide right off and get runny.

Best Banana Cake Recipe

Recipe by Tina Braven

0.0 from 0 votes

I just baked the kind of Banana Cake Recipe that makes you question why you ever bothered with plain cake before.

Pin

Servings

12

servings

Calories

481

kcal

Equipment: 1. 9×13 inch baking pan or two 8/9 inch round cake pans (plus parchment or nonstick spray and flour)
2. Mixing bowls (one large, one medium, one small)
3. Electric hand mixer or stand mixer (or a sturdy whisk and some elbow grease)
4. Rubber spatula and a wooden spoon
5. Measuring cups and spoons and a kitchen scale (grams for accuracy)
6. Fork or potato masher for mashing bananas
7. Wire cooling rack and toothpick or cake tester
8. Offset or regular spatula for spreading the cream cheese frosting

Ingredients

• 2 cups (240g) all purpose flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon (optional but nice)

• 1/2 cup (115g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1/2 cup (120ml) sour cream or plain yogurt

• 1/2 cup (120ml) milk

• 3 very ripe bananas, mashed (about 1 1/2 cups or 375g) you're gonna need them real ripe

• 1/2 cup (60g) chopped walnuts or pecans, optional but adds texture

• For the frosting: 8 oz (225g) cream cheese, softened

• 4 tablespoons (60g) unsalted butter, softened

• 2 cups (240g) powdered sugar, sifted

• 1 teaspoon vanilla extract

• Pinch of salt

• 1 to 2 tablespoons milk or heavy cream to thin the frosting if needed

Directions

• Preheat oven to 350°F (175°C). Grease and flour a 9×13 pan or two 8 or 9 inch round pans, or line with parchment. If you use round pans expect a longer bake time.
• Whisk together 2 cups (240g) all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt and 1/2 teaspoon ground cinnamon (if using). Set aside.
• In a large bowl cream 1/2 cup (115g) softened unsalted butter with 1 cup (200g) granulated sugar until light and slightly fluffy. Don’t overbeat though, you want it mixed not whipped into oblivion.
• Beat in 2 large room temperature eggs one at a time, then stir in 1 teaspoon vanilla extract. Scrape the bowl so everything mixes evenly.
• In a separate small bowl combine 1/2 cup (120ml) sour cream or plain yogurt with 1/2 cup (120ml) milk. Mash 3 very ripe bananas until smooth (about 1 1/2 cups or 375g) and fold them into the sour cream mixture.
• Add the dry ingredients to the butter mixture in three additions, alternating with the banana-sour cream mixture: flour, banana mix, flour, banana mix, finish with flour. Mix just until combined. Toss in 1/2 cup (60g) chopped walnuts or pecans if using, fold gently.
• Pour batter into prepared pan and smooth the top. For a 9×13 pan bake about 30 to 35 minutes. For two 8 or 9 inch rounds bake 45 to 55 minutes. Cake is done when a toothpick inserted in the center comes out with a few moist crumbs, not raw batter.
• Cool cake in the pan on a wire rack for 10 to 15 minutes, then turn out or remove from pans and cool completely before frosting. Frosting on a warm cake will melt and slide off.
• To make the frosting beat 8 oz (225g) softened cream cheese with 4 tablespoons (60g) softened unsalted butter until smooth. Add 2 cups (240g) sifted powdered sugar, 1 teaspoon vanilla extract and a pinch of salt. Beat until creamy. If it’s too thick add 1 to 2 tablespoons milk or heavy cream, one tablespoon at a time, until spreadable.
• Spread the cream cheese frosting over the completely cooled cake. Top with extra chopped nuts if you like. Store leftover cake covered in the fridge for up to 4 days or freeze slices for longer. Quick tips: use the ripest bananas you can find for best flavor, room temp eggs and butter help the batter come together smoother, and don’t overmix once you add the flour.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 153g
• Total number of serves: 12
• Calories: 481kcal
• Fat: 25.1g
• Saturated Fat: 11.5g
• Trans Fat: 0.2g
• Polyunsaturated: 2.9g
• Monounsaturated: 9.5g
• Cholesterol: 83mg
• Sodium: 185mg
• Potassium: 172mg
• Carbohydrates: 61.4g
• Fiber: 1.8g
• Sugar: 43.4g
• Protein: 5.8g
• Vitamin A: 206IU
• Vitamin C: 2.7mg
• Calcium: 36mg
• Iron: 0.38mg