The Best Banana Cake I’ve Ever Had

This is absolutely the best banana cake I've ever had! It's supremely moist with cream cheese frosting, tons of banana, brown sugar, and cinnamon flavor. Recipe on sallysbakingaddiction.com

Remember that time I told you about the best banana cake I’ve ever had? It was over on Instagram.

I enjoyed obsessed over it at a family reunion the other weekend. Kevin’s cousin made it and I stalked her down like a dessert creep and proceeded to talk her ear off about cream cheese frosting and spotty bananas for 35 minutes straight.

What? You don’t do that at parties?

This is absolutely the best banana cake I've ever had! It's supremely moist with cream cheese frosting, tons of banana, brown sugar, and cinnamon flavor. Recipe on sallysbakingaddiction.com

Ok but this banana cake.

It was the moistest cake I’ve ever eaten. Stick-to-the-back of your fork moist. The perfect cream cheese frosting, both sweet and tangy, sinking into the top of the cake made it even more moist. Sweet, but not overpowering. Mega banana flavor, certainly more banana flavor than any banana bread I’ve ever eaten. Very buttery and cakey from creaming the butter and sugars. Ridiculously rich, decadent.

The banana cake was dense, but not heavy. If that makes any sense? (Coming from the lady who talks about rotting bananas at social gatherings, but stick with me here.) The crumb was very soft, but they were tight crumbs. The cake didn’t fall apart when you took a forkful.

Lori told me this cake comes out perfect every time she makes it. And such perfection is reinforced, she told me, when absolutely everyone who has a slice begs her for the recipe. It is, hands down, the best banana cake I’ve ever had.

And I haven’t stopped thinking about it since.

How to make the best banana cake on sallysbakingaddiction.com

Mashed bananas for the best banana cake on sallysbakingaddiction.com

The recipe starts with 3 mashed bananas (above). Now, make sure those bananas are nice and spotty. As you know, I’m very passionate about spotty bananas. The bananas you see above are just right. More brown spots = sweeter, more banana flavor. Your cake will thank you. I simply mash the bananas in my mixer– the same mixer I use for creaming the butter and sugars. Beat the bananas on high speed for a minute, then transfer to another bowl. I don’t even wash the mixing bowl– just throw the butter right in and start creaming!

I really love the mix of brown and white sugars in this banana cake. Brown sugar and banana pair wonderfully together and the brown sugar leaves the cake even more moist. Plus, a little brown sugar flavor is never a bad thing!

Let’s see, what else. Oh! The cinnamon. Just a little bit, nothing overpowering. 1/2 teaspoon of ground cinnamon compliments the brown sugar and banana flavors.

Here’s the batter. There will be some pretty lumps.

Ok, let’s face it– are lumps ever attractive? Ever?

How to make the best banana cake on sallysbakingaddiction.com

One more thing to note: buttermilk. Hey, how often do I express my love for buttermilk in desserts? You’re lucky I don’t hunt you down at parties and talk your ear off about… dairy.

But anyway, as you guessed, buttermilk is the moist-maker. The cake wouldn’t be what it is without it! I rarely have buttermilk in my refrigerator, unless I have a ton of baking to do that day, so I always sour whole milk instead. For this recipe, you’ll need 1 and 1/2 cups of buttermilk. So here’s what I do instead: measure 1 Tablespoon of fresh lemon juice or white vinegar, then add enough whole milk until I reach 1 and 1/2 cups. Stir it around, let it sit for a minute, then pour into the batter. To keep the cake extra rich, I do recommend whole milk when you are souring milk– not any other milks.

So, soured whole milk OR buttermilk. Your two best bets in this banana cake.

The silkiest, best cream cheese frosting! Recipe on sallysbakingaddiction.com

Is this not the silkiest and smoothest cream cheese frosting you’ve ever seen? Well, it’s the silkiest and smoothest cream cheese frosting I’ve ever tasted! It’s pretty similar to my favorite cream cheese frosting, but there’s a little less cream cheese for the amount of butter. So, this makes the frosting a little more silky. And definitely more buttery!

There’s also a lot of cream cheese frosting. You will think I’m crazy (-er than you already think I am). When you begin slathering it onto the cake, you’ll probably go “Sally, this is way too much frosting!” But it’s not. You want a nice thick layer. It’s essential to the cake’s overall awesomeness.

This is absolutely the best banana cake I've ever had! It's supremely moist with cream cheese frosting, tons of banana, brown sugar, and cinnamon flavor. Recipe on sallysbakingaddiction.com

 YUP. The best banana cake I’ve ever had. Let me know if you try it!

Best Banana Cake

Ingredients:

  • 3 large ripe bananas (about 1 and 1/2 cups mashed)
  • 3 cups (375g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (360ml) buttermilk, at room temperature1

Cream Cheese Frosting

  • 8 ounces (224g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners' sugar, plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Directions:

  1. Preheat the oven to 350°F (177°C) and grease a 9x13 inch pan.
  2. Make the cake: Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
  3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
  5. Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
  6. Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
  7. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
  8. Cover leftover cake tightly and store in the refrigerator for 5 days.

Make ahead tip: Prepare cake through step 5. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.

Recipe Notes:

  1. If you don't have buttermilk, you can add 1 Tablespoon fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (whole milk is recommended) to make 1 and 1/2 cups total. Stir and let sit for 5 minutes. This soured milk can be used in the recipe instead of buttermilk.

Cupcakes: I've gotten a few questions about turning this cake into cupcakes. For about 2 dozen cupcakes, fill the cupcake liners halfway and bake for about 20-22 minutes. Same oven temperature.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

PS: Happy National S’mores Day. Here’s a new video for you. Try these. Try these!

Also, there may have been too much puppy partying on Kevin’s birthday yesterday…

pups 8-9-16

Creamy, silky, smooth, and simple cream cheese frosting! Recipe on sallysbakingaddiction.com
This is absolutely the best banana cake I've ever had! It's supremely moist with cream cheese frosting, tons of banana, brown sugar, and cinnamon flavor. Recipe on sallysbakingaddiction.com

411 Comments

Comments

  1. Bev Blair on December 18, 2017 at 6:53 pm

    I made this banana cake….
    Followed the instructions and ingredients to a tee….
    Flavor was GREAT….
    BUT, the cake was very dense, like banana bread….
    Frosting was AWESOME….
    What did I do wrong ?!?

    • Cheryl on May 29, 2018 at 9:35 am

      Don’t refrigerate the cake. It went from light and fluffy to hard and chewy once I put it in the fridge. Frost right befor serving.

      • Autumn on May 30, 2018 at 10:30 pm

        I’ve made this recipe before and unless you serve it to a crowd or have a big family it’s hard to eat it all the first time so I had to refrigerate it frosted but what I did was if I wanted a piece I would just microwave it for a few seconds and it tasted like it was fresh out of the oven



  2. Kathy D on December 21, 2017 at 4:29 pm

    I made the cake yesterday and it turned out so awesome!! Probably my favorite! I have a question though! Do you have any idea what the carbs would be? I have gestational diabetes and have to watch my carbs. I was just wondering! Thank you very much!

    • Sally on December 22, 2017 at 10:11 am

      Hi Kathy! So glad you love this banana cake, thank you! I’m unsure of the nutrition information but you can always calculate it online. There are lots of free counter apps!

  3. Christine on May 2, 2018 at 1:15 pm

    I finally made this the other day – has been top on my list to try for a long time! I may have used too much banana (I was too lazy to measure it) but like others I thought this was similar to banana bread in density HOWEVER it is amazingly delicious!!! I will absolutely be making it again…makes a nice, big pan to share!

    I didn’t have quite enough cream cheese so I weighed out additional butter to make up for the difference. I added a little espresso to the frosting to give it a little something extra…I am not sure it added anything special but it was delicious enough to eat by the spoonful! Would be fun to maybe do a peanut butter flavor or even add a little rum!

    Thank you so much! Great recipe!!

  4. AW on May 7, 2018 at 1:13 pm

    HI Sally, can this be made into a sugar free recipe?
    I have made it and love it but my brother is diabetic and wants a sugar free version of this cake.. Can this be done

    • Sally on May 8, 2018 at 6:59 am

      I don’t recommend making this cake as a sugar free cake.

  5. Ananya on May 8, 2018 at 2:48 am

    Hi..
    This has been in my check list for so long.Finally made this yesterday. It tastes sooooooooo goooood. <3 … Guess this is the best banana cake I had too 😀 … Thank you for such an Awesome recipe 🙂

  6. RhoniCog on May 8, 2018 at 7:02 pm

    After reading several reviews about this cake being kind of dense, I decided to try the recipe, but used up some King Arthur Cake Flour that I had on hand. (I figured it was supposed to be lighter than AP Flour). The cake was out of this world !!! I didn’t have any cream cheese for frosting so I used what I had on hand, which was some brown sugar, butter, vanilla, nuts and I made a caramel nut frosting ! I AGREE BEST BANANA CAKE EVER ! It was light, fluffy, and something about that buttermilk just sent it over the top !!!!

  7. Alyssa on May 17, 2018 at 11:32 pm

    Hi Sally! Can I half the recipe and make it in a 8×8 square pan? If so would I need to adjust the baking time? Thanks! 🙂

    • Sally on May 18, 2018 at 9:25 am

      Hi Alyssa! This is a great question. Yes, you can halve the recipe but I fear the 8×8 pan would be too small. Do you have a 9×9 pan instead? If not, only fill the 8×8 halfway and use any extra batter for cupcakes. I’m unsure of the exact bake time, but it will be slightly shorter.

      • Alyssa on May 21, 2018 at 1:52 am

        Hi Sally! I made this recipe the other day and it was amazing, honestly the best banana cake I’ve ever had. Just for future reference if anyone else wants to do the same: I halved the recipe (used 2 eggs and it came out fine) and it actually fit perfectly in my 8×8 square pan which was good. I baked it at 175°c for 35 minutes and it was perfect! Since I don’t have TOO much of a sweet tooth I cut the sugar down to around 90g (so just under a half cup) and it was just right for me – I guess it was because I used extremely ripe bananas. Anyways, thank you Sally for the recipe and I hope this helps anyone who’s looking to half the recipe!



  8. Bonnie on May 18, 2018 at 3:13 pm

    How many eggs?

    • Sally on May 21, 2018 at 12:34 pm

      3!

  9. Paul Atlas on May 19, 2018 at 6:38 pm

    This “IS” the best banana cake recipe. I have now made it 4 times. Today I made it for the 5th time in a 9″ X 9″ pan and did not frost it. It was still delicious. I followed the recipe to the “tee.”
    It didn’t bake any longer then using the 9″ X 13″ pan. I also made a parchment paper sling and removed it from the pan after letting it rest ten minutes. I removd the parchment as soon as I got it out of the pan. I liked the extra hight of the cake. Awesome recipe! Frosted or unfrosted you will not go wrong.

    • Sally on May 21, 2018 at 12:48 pm

      I’m so happy that it’s worth repeating so many times!! Thanks for the tip about keeping the same baking time in a smaller pan!

  10. Kim on May 22, 2018 at 8:49 pm

    Guess what everyone! The riper the bananas=the more dense your cake will be! Check out serious eats. They recommend using bananas that are just about to spot or has very little spots verses using bananas that are over ripe.

  11. Courtney on May 22, 2018 at 9:23 pm

    I made this into cupcakes with the brown butter cream cheese icing. They are amazing! This recipe is definitely a keeper! So good!

  12. Emilyann on May 23, 2018 at 2:09 pm

    Can I make this in a bundt pan? If so, how long would i bake it for to ensure that it remains moist?

    • Sally on May 24, 2018 at 10:25 am

      Yes, this cake can be baked in a bundt pan, but I am unsure of the bake time.

  13. Molly on May 29, 2018 at 9:39 pm

    Omg, this cake was amazing!!!

  14. Jo on May 30, 2018 at 3:26 pm

    This is my go to banana cake. The recipe even works for me at high altitude. I bake as a sheet cake for a little thinner cake but more portions.

    The only change I make in the frosting: I use browned butter in the frosting. A little nutty and it’s wonderful!

    • Sally on May 31, 2018 at 12:56 pm

      Glad to know it works at your altitude! I LOVE brown butter frosting with this cake!

  15. Bignoggins on May 30, 2018 at 6:08 pm

    Absolutely out of this world! I’m not even a baker, and honestly I usually stay clear of banana desserts but we had a few to use or toss so decided to give this a try instead of wasting food. I just served up a piece to each of my children as an after school “snack” and OMG they went bonkers! And I couldn’t stop “cleaning up” (gobbling up?) the edges 🙂 Don’t tell anyone, this could probably beat most of my mom’s desserts. And thankfully for me, it was super easy! Thanks for sharing…
    One thing, however, is that on pinterest, there is a mistake in the recipe posted; it has the buttermilk written as 2 2 cups buttermilk not 1-1/2 cups.

  16. Becky Allen on June 1, 2018 at 1:27 pm

    I made this yesterday and IT IS the best banana cake I’ve ever had. My coworkers agreed! I followed the recipe exactly. My bananas were very spotty but I made sure not to over mix and the cake turned out amazing. It’s not super fluffy…it’s not supposed to be am right?! I did NOT think it was heavy like banana bread. I definitely had to keep myself from going back for fourths and fifths 🙂

  17. Bernadette deGonzague on June 1, 2018 at 3:47 pm

    Can this be made into 3 8″ layers as the bottom of a 2tier cake? And would the cream cheese icing hold up or would it be too likely to squish out…need to know by Wed if possible!! Thank you.

    • Sally on June 4, 2018 at 9:56 am

      Hi Bernadette! If the cake is refrigerated between assembling each cake layer, the cream cheese frosting won’t squeeze out. This batter will be enough for 3 8-inch cakes.

  18. Mohammad on June 3, 2018 at 12:14 pm

    Hi Sally,

    A question, can I sub the sugars for honey instead? Would I need to make any adjustments to the recipe if do this? Can you also give a sub for frosting if one doesn’t have cream cheese on hand?

    can’t wait to try this.

    thanks!

  19. Jenna on June 4, 2018 at 3:15 am

    Hi, love this cake. Any idea how long to cook if you double the recipe? Going to make it for a birthday cake and quite a few people coming. Thanks!

    • Sally on June 4, 2018 at 9:48 am

      Hi Jenna! I recommend making 2 batches instead of doubling. Working with double the batter (and this is A LOT of batter to begin with!) often leads to over or under-mixing. You can make two 9×13 cakes this way. For a larger pan, use a toothpick to test for doneness.

  20. Leanne on June 4, 2018 at 4:01 pm

    Hi Sally, yes you’re right!! This truely is the best Banana Cake ever and so easy to make. I made it twice in a week thanks so much
    Leanne from Oz

  21. Lola on June 6, 2018 at 8:06 am

    Oh my gosh! Just made this today (husband brought home some old bananas from work that we’re going to be thrown out so any excuse to try this out!) Couldn’t wait to let the frosting set so just eaten some with gooey frosting and wow it’s good! The cake is dense but not heavy and so moist. So much banana-y deliciousness! Thank you so much Sally for another amazing recipe!

  22. Vicki Skonieczny on June 8, 2018 at 6:58 pm

    Hi Sally,
    I happened to have 3 very overripe bananas and I wanted to make something other than banana bread for a change. Yours is always one of the first sites I check when I’m looking for a recipe and BOOM…I found this amazing cake. A lot of bloggers profess that this or that is the BEST cake, cookie, pie, etc….Well, the title you chose for this cake is extremely accurate. How do I know…..when the family starts fighting over who got the bigger piece, I know we have a winner. Thanks for a fantastic recipe that I will make over and over again.

    • Sally on June 11, 2018 at 12:59 pm

      Hahaha!! I’m glad this was such a hit with your family, Vicki!!

  23. Ana on June 13, 2018 at 6:45 pm

    Can I add nuts and if so how much?

    thanks

    • Sally on June 14, 2018 at 10:52 am

      Absolutely! I suggest starting with 1 cup of chopped nuts.

  24. Arria on June 27, 2018 at 1:46 pm

    Hi Sally,
    Does it matter if the bananas I use are thawed after being frozen (and ripe)? I’m wondering if it would affect the moisture of the cake versus using fresh ripe bananas.

    Thanks!
    Arria

    • Sally on June 28, 2018 at 1:34 pm

      Hi Arria! Fresh (ripe) is best, but you can use thawed frozen bananas. I would drain them if there’s a lot of liquid.

  25. Gina Dias on July 1, 2018 at 7:16 pm

    Hi Sally. Is there much of a difference between the cream cheese frosting on this cake versus your Red Velvet cake recipe? The cream cheese frosting on the RV cake was OUTSTANDING but wondering why it wouldn’t be the same for this cake.

    Thanks for responding at your leisure.

    • Sally on July 2, 2018 at 11:49 am

      Hi Gina! The recipe is a little different because this frosting yields less. They’re pretty similar in taste and texture, but there’s a little less cream cheese for the amount of butter. As a result, it tastes silkier and more buttery. You can, of course, use the cream cheese frosting recipe/ratio from the red velvet cake instead.

  26. Kathie Pipczynski on July 2, 2018 at 10:48 am

    Hi Sally! Looking forward to making this cake for the Fourth of 4th picnic. One question though: could I possibly use 1/2 cup of sugar? Do you think it would affect the texture of the cake? Not a huge deal, but trying to cut back a little on the sugar intake. Thank you!

    • Sally on July 2, 2018 at 11:34 am

      Hi Kathie! The cake has 1 and 1/2 cups of sugar in it, so are you asking to leave out 1 cup of sugar? The texture and taste will change leaving out 2/3 of the total sugar. I would start with reducing to 1 cup total (perhaps try 3/4 white granulated and 1/4 brown). Let me know how it goes!

  27. Leah Raspberry on July 12, 2018 at 10:37 pm

    Hi Sally,
    Can the cake be torted to make 2 layers or is it too moist?

Reviews

  1. Christine on May 2, 2018 at 1:15 pm

    I finally made this the other day – has been top on my list to try for a long time! I may have used too much banana (I was too lazy to measure it) but like others I thought this was similar to banana bread in density HOWEVER it is amazingly delicious!!! I will absolutely be making it again…makes a nice, big pan to share!

    I didn’t have quite enough cream cheese so I weighed out additional butter to make up for the difference. I added a little espresso to the frosting to give it a little something extra…I am not sure it added anything special but it was delicious enough to eat by the spoonful! Would be fun to maybe do a peanut butter flavor or even add a little rum!

    Thank you so much! Great recipe!!

  2. RhoniCog on May 8, 2018 at 7:02 pm

    After reading several reviews about this cake being kind of dense, I decided to try the recipe, but used up some King Arthur Cake Flour that I had on hand. (I figured it was supposed to be lighter than AP Flour). The cake was out of this world !!! I didn’t have any cream cheese for frosting so I used what I had on hand, which was some brown sugar, butter, vanilla, nuts and I made a caramel nut frosting ! I AGREE BEST BANANA CAKE EVER ! It was light, fluffy, and something about that buttermilk just sent it over the top !!!!

  3. Paul Atlas on May 19, 2018 at 6:38 pm

    This “IS” the best banana cake recipe. I have now made it 4 times. Today I made it for the 5th time in a 9″ X 9″ pan and did not frost it. It was still delicious. I followed the recipe to the “tee.”
    It didn’t bake any longer then using the 9″ X 13″ pan. I also made a parchment paper sling and removed it from the pan after letting it rest ten minutes. I removd the parchment as soon as I got it out of the pan. I liked the extra hight of the cake. Awesome recipe! Frosted or unfrosted you will not go wrong.

    • Sally on May 21, 2018 at 12:48 pm

      I’m so happy that it’s worth repeating so many times!! Thanks for the tip about keeping the same baking time in a smaller pan!

  4. Courtney on May 22, 2018 at 9:23 pm

    I made this into cupcakes with the brown butter cream cheese icing. They are amazing! This recipe is definitely a keeper! So good!

  5. Jo on May 30, 2018 at 3:26 pm

    This is my go to banana cake. The recipe even works for me at high altitude. I bake as a sheet cake for a little thinner cake but more portions.

    The only change I make in the frosting: I use browned butter in the frosting. A little nutty and it’s wonderful!

    • Sally on May 31, 2018 at 12:56 pm

      Glad to know it works at your altitude! I LOVE brown butter frosting with this cake!

  6. Bignoggins on May 30, 2018 at 6:08 pm

    Absolutely out of this world! I’m not even a baker, and honestly I usually stay clear of banana desserts but we had a few to use or toss so decided to give this a try instead of wasting food. I just served up a piece to each of my children as an after school “snack” and OMG they went bonkers! And I couldn’t stop “cleaning up” (gobbling up?) the edges 🙂 Don’t tell anyone, this could probably beat most of my mom’s desserts. And thankfully for me, it was super easy! Thanks for sharing…
    One thing, however, is that on pinterest, there is a mistake in the recipe posted; it has the buttermilk written as 2 2 cups buttermilk not 1-1/2 cups.

  7. Becky Allen on June 1, 2018 at 1:27 pm

    I made this yesterday and IT IS the best banana cake I’ve ever had. My coworkers agreed! I followed the recipe exactly. My bananas were very spotty but I made sure not to over mix and the cake turned out amazing. It’s not super fluffy…it’s not supposed to be am right?! I did NOT think it was heavy like banana bread. I definitely had to keep myself from going back for fourths and fifths 🙂

Questions

  1. AW on May 7, 2018 at 1:13 pm

    HI Sally, can this be made into a sugar free recipe?
    I have made it and love it but my brother is diabetic and wants a sugar free version of this cake.. Can this be done

    • Sally on May 8, 2018 at 6:59 am

      I don’t recommend making this cake as a sugar free cake.

  2. Alyssa on May 17, 2018 at 11:32 pm

    Hi Sally! Can I half the recipe and make it in a 8×8 square pan? If so would I need to adjust the baking time? Thanks! 🙂

    • Sally on May 18, 2018 at 9:25 am

      Hi Alyssa! This is a great question. Yes, you can halve the recipe but I fear the 8×8 pan would be too small. Do you have a 9×9 pan instead? If not, only fill the 8×8 halfway and use any extra batter for cupcakes. I’m unsure of the exact bake time, but it will be slightly shorter.

      • Alyssa on May 21, 2018 at 1:52 am

        Hi Sally! I made this recipe the other day and it was amazing, honestly the best banana cake I’ve ever had. Just for future reference if anyone else wants to do the same: I halved the recipe (used 2 eggs and it came out fine) and it actually fit perfectly in my 8×8 square pan which was good. I baked it at 175°c for 35 minutes and it was perfect! Since I don’t have TOO much of a sweet tooth I cut the sugar down to around 90g (so just under a half cup) and it was just right for me – I guess it was because I used extremely ripe bananas. Anyways, thank you Sally for the recipe and I hope this helps anyone who’s looking to half the recipe!



  3. Bonnie on May 18, 2018 at 3:13 pm

    How many eggs?

    • Sally on May 21, 2018 at 12:34 pm

      3!

  4. Emilyann on May 23, 2018 at 2:09 pm

    Can I make this in a bundt pan? If so, how long would i bake it for to ensure that it remains moist?

    • Sally on May 24, 2018 at 10:25 am

      Yes, this cake can be baked in a bundt pan, but I am unsure of the bake time.

  5. Bernadette deGonzague on June 1, 2018 at 3:47 pm

    Can this be made into 3 8″ layers as the bottom of a 2tier cake? And would the cream cheese icing hold up or would it be too likely to squish out…need to know by Wed if possible!! Thank you.

    • Sally on June 4, 2018 at 9:56 am

      Hi Bernadette! If the cake is refrigerated between assembling each cake layer, the cream cheese frosting won’t squeeze out. This batter will be enough for 3 8-inch cakes.

  6. Mohammad on June 3, 2018 at 12:14 pm

    Hi Sally,

    A question, can I sub the sugars for honey instead? Would I need to make any adjustments to the recipe if do this? Can you also give a sub for frosting if one doesn’t have cream cheese on hand?

    can’t wait to try this.

    thanks!

  7. Jenna on June 4, 2018 at 3:15 am

    Hi, love this cake. Any idea how long to cook if you double the recipe? Going to make it for a birthday cake and quite a few people coming. Thanks!

    • Sally on June 4, 2018 at 9:48 am

      Hi Jenna! I recommend making 2 batches instead of doubling. Working with double the batter (and this is A LOT of batter to begin with!) often leads to over or under-mixing. You can make two 9×13 cakes this way. For a larger pan, use a toothpick to test for doneness.

  8. Ana on June 13, 2018 at 6:45 pm

    Can I add nuts and if so how much?

    thanks

    • Sally on June 14, 2018 at 10:52 am

      Absolutely! I suggest starting with 1 cup of chopped nuts.

  9. Gina Dias on July 1, 2018 at 7:16 pm

    Hi Sally. Is there much of a difference between the cream cheese frosting on this cake versus your Red Velvet cake recipe? The cream cheese frosting on the RV cake was OUTSTANDING but wondering why it wouldn’t be the same for this cake.

    Thanks for responding at your leisure.

    • Sally on July 2, 2018 at 11:49 am

      Hi Gina! The recipe is a little different because this frosting yields less. They’re pretty similar in taste and texture, but there’s a little less cream cheese for the amount of butter. As a result, it tastes silkier and more buttery. You can, of course, use the cream cheese frosting recipe/ratio from the red velvet cake instead.

  10. Kathie Pipczynski on July 2, 2018 at 10:48 am

    Hi Sally! Looking forward to making this cake for the Fourth of 4th picnic. One question though: could I possibly use 1/2 cup of sugar? Do you think it would affect the texture of the cake? Not a huge deal, but trying to cut back a little on the sugar intake. Thank you!

    • Sally on July 2, 2018 at 11:34 am

      Hi Kathie! The cake has 1 and 1/2 cups of sugar in it, so are you asking to leave out 1 cup of sugar? The texture and taste will change leaving out 2/3 of the total sugar. I would start with reducing to 1 cup total (perhaps try 3/4 white granulated and 1/4 brown). Let me know how it goes!

  11. Leah Raspberry on July 12, 2018 at 10:37 pm

    Hi Sally,
    Can the cake be torted to make 2 layers or is it too moist?

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