Remember that time I told you about the best banana cake I’ve ever had?
I enjoyed obsessed over it at a family reunion the other weekend. My 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?
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 moister. 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. Just a ridiculously rich, decadent dessert.
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.
She 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 Banana Cake
The recipe starts with 1 and 1/2 cups (345g) mashed bananas, or about 4 medium or 3 large ripe bananas (above). Now, make sure those bananas are nice and spotty. The bananas you see above are just right (and it’s what you want for banana bread, chocolate banana bread, and banana muffins, too). 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!
Can I Use Frozen Bananas?
Yes and I do this often. Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash, then use as instructed in the recipe below. See How to Freeze & Thaw Bananas for Baking.
Here’s the batter. There will be some lumps.
One more thing to note: buttermilk. As you guessed, buttermilk is the moist-maker in this cake. The cake wouldn’t be what it is without it! You also need the acid in buttermilk to help the baking soda do its job. I rarely have buttermilk in my refrigerator, so I always sour whole milk instead. For this recipe, you need 1 and 1/2 cups of buttermilk. If you don’t keep buttermilk on hand either, you can make this buttermilk substitute: measure 1 Tablespoon of fresh lemon juice or white vinegar. Pour into a liquid measuring cup. Then add enough whole milk until it reaches 1 and 1/2 cups. Stir together, let it sit for 5 minutes, then use in the recipe. To keep the cake extra rich, I recommend whole milk when you are souring milk.
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 our cream cheese frosting that we use for carrot cake, 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. 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.
If you love baking with brown butter, the brown butter cream cheese frosting from my zucchini cake would be fantastic here. If you are not into cream cheese frosting or just want to try something different, try it with traditional vanilla buttercream, this salted caramel frosting, or even white chocolate buttercream frosting instead. All are seriously delicious combinations!
The best banana cake I’ve ever had. We love it so much we turned it into a chocolate marble banana Bundt cake and banana cupcakes, too. And if you can’t get enough sheet cakes, you’ll want to try this fresh apple cake next!
Print
The Best Banana Cake I’ve Ever Had
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours (includes cooling)
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
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.
Ingredients
Banana Cake
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large bananas)
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 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 temperature*
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) 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
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan.
- Make the cake: Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- 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.
- 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.
- 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.
- 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.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
- Make Ahead & Freezing Instructions: Prepare cake through step 6. 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 or unfrosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and then frost if needed and serve.
- Special Tools (affiliate links): 9×13-inch Pan | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack | Icing Spatula
- Frozen Bananas: You can use frozen bananas here. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe. See How to Freeze & Thaw Bananas for Baking.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1 Tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough room temperature whole milk to the same measuring cup until it reaches 1 and 1/2 cups. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- 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.
- Can I Turn This into a Banana Bundt Cake? I recommend using my extremely similar recipe for chocolate marble banana Bundt cake instead. (There’s a little extra baking powder for lift, which is helpful when baking in a large Bundt pan.) You can leave out the chocolate swirl in that recipe.
- Layer Cake: I use this recipe to make my banana layer cake. If you want to make a 2 layer cake, divide batter between 2 greased 9-inch cake pans, and bake at 350°F (177°C) for 26-30 minutes or until a toothpick inserted in the center comes out clean.
Reader Comments and Reviews
I’m looking to make this as a birthday cake. How tall does it end up being as a two layer cake in the 9 inch pans approx.?
Hi Kailey, we haven’t measured the completely cake, but each layer should be about 2-inches, give or take, plus the frosting between the layers and on top of the cake. Hope it’s a hit!
..this is the bestest most glorious ever banana cake I have ever made..
..this is the bestest most glorious ever banana cake I have ever made..
Hi! Is it okay to use this recipe to make a 2 8-inch layer cake? Thanks
Hi Fabiola, Here’s our banana layer cake.
It is absolutely the best ever banana cake!!
Everyone loves it!!
Freezes well
Great and ez!!
Could u make this into a layer cake ?
Hi Kristy! Here’s our banana layer cake 🙂
This cake baked perfectly following the directions as is-absolutely moist and delicious-so good you really don’t need the frosting.
Hello, do you know if this recipe would work gluten free? Replacing flour with an all purpose GF flour? Thank you
Hi Kelly, we haven’t tested this recipe using a gluten-free all-purpose flour, so we’re unsure of the results. Let us know if you do decide to try anything.
My husband loves anything with bananas. He said this is his all time favorite now. Such a good flavor and so moist.
I added mini chocolate chips, nuts and a few chopped cherries to the banana cake. But that’s how my family likes it. This cake could certainly stand on its own
Truly the best banana cake! The name is so accurate.
Yum yum
Judy M
This cake was easy and delicious and moist. Just the right density in my opinion (substantial and springy). I added 1/4 tsp of fresh grated nutmeg, because we love nutmeg with banana. We will be making this one again soon. Thanks Sally!
I made this cake and frosting for an elderly couple. I thought it felt heavy and hesitated to take it to them. They raved about it, saying it was the best cake they had ever eaten, and it had definitely become their new favorite.
How is the is different than a banana bread recipe? Or is it similar? Thank you!
Hi Elsa, they’re similar! This is a little lighter than banana bread and obviously sweeter with the frosting. It’s fabulous – let us know if you give it a try!
Can I use self raising flour as that’s all I have?
Hi Julie, we don’t recommend self raising flour since they have varying amounts of leavener. It’s best to use all-purpose flour + baking soda and baking powder as written.
Sadly, looked and smelled great out of the oven. It’s not. Cake is dry, corner pieces stink. Icing is ok. I’ve definitely made better Ate one piece, throwing out the rest. Keep looking. There’s got to be way better recipes out there than this.
Love this recipe and I get a lot of requests for it. I add one extra thing, I make candied pecans and put them on top and o my goodness it’s amazing
Ooh! Great idea to add toasty pecans (candied or otherwise).
Should I use light or dark brown sugar? I have both. Thanks.
Hi Jeff, either will work great here.
Flavor is good, but cake is too dense and heavy for my taste. Frosting is very good. I followed the recipe exactly.
I’m hoping it’s dense! I do not want an airy cake. I’m so glad you posted that comment! 🙂
I love the density of this cake! It’s springy and still substantial, and it has enough structure. I think it might be good for banana cupcakes. Next time I’ll make a 9×6” sheet cake and pour the rest of the batter into cupcakes and see how it goes. (I don’t like it when fluffy pretty frosting weighs down the airy cupcakes too much.)
goat of all cakes not just bannana cakes
Excellent, made this today.
I have made this a few times and it always gets rave reviews. This is a keeper recipe for me.
I am 71 my mom and grandma taught me how to bake when i was a kid. I have baked a few of your recipes reminds me of what i baked with them back in the 50s and 60s. Thank you for the home made recipes so many people cut corners nowadays it is nice to find recipes from scratch. I am making banana cake now cant wait till its done :). Thanks again
So glad you’ve been enjoying our recipes, Kevin!
This really is the BEST!!! A few weeks ago I had cream left over from another recipe. So, I made butter. From that I had buttermilk. Enter a google search for something other than banana bread. This is divine! Also, I didn’t have cream cheese, so I just made a quick buttercream icing. Also, I did it as a dozen muffins and a small cake. I devoured a slice (or two) then quickly portioned it to freeze. This is the new ‘go-to’ for over ripe bananas by far!
Horrible recipe. The cake turns to be super wet inside even after two hrs of baking. Insanely sweet. Dont use, waste of products.
Hi Nadi, two hours of baking is a very long time; it’s not a particularly thick cake in a 9×13 inch pan. Are you using a smaller pan by accident? Sometimes pans labeled as 9×13 inches aren’t the correct measurements inside the pan.
You are my go to for recipes, I know if I use any recipe on your website it will be fabulous!
My daughter is obsessed with this banana cake, as well as everyone that tries it! Thank you for all the hard work and love you put into all your goodies so we can enjoy them.
Made this cake tonight for dessert! Absolutely the best banana cake ever!!! Although I did change the frosting, I used Vanilla Caramel coffee creamer for flavor, it was awesome!!
How long would you suggest to cook the cake if it is in a 9 oz heart cake pan
Hi Sydney, we’re unsure of the exact bake time for that particular cake pan, so keep a close eye on it and use a toothpick to test for doneness. Be careful to only fill your pan half way and use any leftover cake batter for a few cupcakes on the side.
Soooo good, everyone loves it! Do you think i could add fresh blueberries?
I just love banana cake and this is the best recipe I have seen