If you’re searching for the best banana cake recipe, your search is over. Not banana bread masquerading as cake—this is a soft, buttery, ultra-moist sheet cake loaded with real banana flavor and topped with silky cream cheese frosting.
I originally published this recipe in 2016 and have since added new photos and a few more success tips.
My Go-To, Never-Fail Banana Cake
This is my go-to banana cake when I have a bunch of overripe bananas sitting on the counter—and once you try it, you’ll understand why. It’s unbelievably soft and moist with a rich buttery crumb and plenty of bold banana flavor in every bite. We’re not making banana bread here—this is a true cake, tender and fluffy, topped with a thick layer of tangy cream cheese frosting that takes it over the top.
It’s simple enough for a casual bake, yet special enough for birthdays, gatherings, and holidays. One bite and you’ll understand why this is a reader favorite!
One reader, Paul, commented: “I have been baking for 15 years. I use nothing but the finest ingredients. This banana cake IS by far the best banana cake I have ever made or tasted!!! ★★★★★“
Another reader, Lorena, commented: “Words don’t do justice to what happens to your taste buds as they experience the first bite. The texture is perfectly moist, the flavor is exquisite. Hands down the best banana cake ever. It’s one of those recipes that you want to pass down as family heirlooms. ★★★★★“
Another reader, Jacqui, commented: “The title of this recipe definitely holds true… this is a keeper for sure! ★★★★★“
Another reader, Barb, commented: “My husband tried it and said that this was the best banana cake he’d ever had. I told him that was the name of the recipe! … We’d give it 10 stars if we could. Great recipe, Sally, thank you! ★★★★★“
Remember that time I told you about the best banana cake I’ve ever had? I enjoyed obsessed over it at a family reunion. My husband’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?
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.
It was, hands down, the best banana cake I’ve ever had. And I haven’t stopped thinking about it since.
Start With Spotty Bananas
The recipe starts with 1 and 1/2 cups (345g) mashed bananas, or about 4 medium or 3 large ripe bananas. Now, make sure those bananas are nice and spotty. More brown spots = sweeter, more banana flavor. It’s what you want for banana bread, chocolate banana bread, and banana muffins, too. Your cake (and everyone who eats it) will thank you.
I simply mash the bananas in my mixer—the same mixer I use to make the rest of the batter. Beat the bananas on high speed for a minute, then transfer to another bowl. No need to wash the mixing bowl before you cream the butter and sugars.
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.
Other Ingredients You Need:
- Flour: All-purpose flour creates the structure of this banana cake.
- Baking Powder & Baking Soda: For lift. Be sure they are fresh—expired leaveners will leave you with a dense, stodgy cake.
- Cinnamon & Salt: For flavor.
- Butter: Be sure to start with proper room-temperature butter.
- Sugar: You need both white granulated and brown sugar to sweeten this cake.
- Eggs: To bind everything together and add tenderness and lift.
- Vanilla: Essential for flavor in all banana desserts!
- Buttermilk: 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. If you don’t keep buttermilk on hand or can’t find it at the store, you can make this buttermilk substitute: measure 1 Tablespoon of 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, let it sit for 5 minutes, and then it’s ready to be added to your batter.
Here’s the batter. There will be some lumps, and that’s fine!
You can use either a metal or glass 9×13-inch pan. I usually bake this cake in a glass pan, which works really well and bakes it evenly. If using glass, the bake time may be on the slightly longer end.
The Best Frosting for Banana Cake
This is the silkiest and smoothest cream cheese frosting I’ve ever tasted! It’s similar to the cream cheese frosting that we use for carrot cake, but the ratio of cream cheese to butter is different. For this banana cake, we’re using a 2:1 ratio of cream cheese to butter, instead of the carrot cake’s 4:1 ratio. So this makes the frosting a little firmer, silkier, 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 the flavor of brown butter, the brown butter cream cheese frosting from my zucchini cake would be fantastic here.
Not a fan of cream cheese frosting or just want to try something different?
More frosting flavors for banana cake:
- Vanilla Buttercream
- Chocolate Buttercream
- Salted Caramel Frosting
- White Chocolate Buttercream Frosting.
- Not-So-Sweet Whipped Frosting
This banana cake recipe is simple, reliable, and perfect for everything from casual baking days to celebrations, and I have a feeling it’ll earn a permanent spot in your recipe rotation. Just scroll through the many, many reviews below by home bakers who swear by this recipe for the best banana cake!
Other Banana Cake Sizes
- Layer Cake (Pictured Above): You can make this as either a 2-layer or 3-layer cake. For a 2-layer cake, divide the batter between two greased and lined 9-inch round pans and bake at 350°F (177°C) for 26–30 minutes, or until a toothpick inserted in the center comes out clean. For a 3-layer cake, divide the batter between three pans and bake for 22–26 minutes.
- 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. Or use this very similar banana cupcakes recipe.
- Bundt Cake: I recommend using my 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 if you wish, and top with the cream cheese icing from this recipe for hummingbird Bundt cake.
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
Soft, buttery, and ultra-moist, this is truly the best banana cake. Made with ripe bananas and topped with tangy cream cheese frosting, it’s a longtime reader favorite.
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 metal or glass 9×13-inch pan.
- Make the cake: Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
- Whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars on medium-high speed until creamed together, about 3 minutes. Scrape down the sides and bottom of the bowl with a 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 bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients in 3 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 are 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 cooling rack. Allow to cool completely. After about 45 minutes, I usually transfer it to 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 increase 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 usually do). 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 up to 5 days. Bring to room temperature before serving, if desired.
Notes
- Make Ahead & Freezing Instructions: Prepare cake through step 6. Cover the cake tightly and refrigerate for up to 2 days or freeze for 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 (Metal Pan or Glass 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 (360g/ml). (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 and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Cupcakes: For about 2 dozen cupcakes, fill the cupcake liners halfway and bake for about 20–22 minutes. Same oven temperature. Or use this very similar banana cupcakes recipe.
- Can I Turn This Into a Banana Bundt Cake? I recommend using my very 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 if you wish, and top with the cream cheese icing from this recipe for hummingbird Bundt cake.
- Layer Cake: You can make this as either a 2-layer or 3-layer cake. For a 2-layer cake, divide the batter between two greased and lined 9-inch round pans and bake at 350°F (177°C) for 26–30 minutes, or until a toothpick inserted in the center comes out clean. For a 3-layer cake, divide the batter between three pans and bake for 22–26 minutes. I often like to pair the layer cake with this brown butter cream cheese frosting.
Reader Comments and Reviews
Curious. I have made this cake many times. I noticed this time because it was in a 9-13 glass pan. The ingredients for the cake is exactly the same, round or glass pans, but the butter creme icing for same cake is different. Why is this? Sally is always my go-to for recipes!
Hi Debbie, I’m glad to help. You can make this cake as a sheet cake or as a layer cake. I used to have 2 separate posts for this, but now I combined it into one since it is the same batter. You can find the layer cake instructions in the recipe notes.
Hi. I live in the UK and use a lot of Sally’s recipes, they are clear and easy to follow and results usually delicious. Perfect that the weights are converted into grams. However can you tell me if the oven temperature given is using a fan oven or an ordinary one, and should I alter the temperature when using the fan? Thank you, great to have these US recipes available over here.
Hi Margaret, thank you so much for making and trusting our recipes! We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
I didn’t read thoroughly and neglected to drain my thawed frozen bananas. Not sure if it was the cause but my cake barely rose. It’s a stodgy, very heavy cake. The flavor is amazing and I added pecans and a teaspoon of banana extract to both the frosting and cake. I also weighed all my dry ingredients to the gram. Better luck next time! I’m thinking it may be better cold with a cup of coffee or hot tea. But definitely drain the ‘nanas!
Does anyone know if I can cut the sugar in half and it still be a good cake!? I want to bake this for my baby girls 2nd birthday since she loves bananas! I had it for my own birthday and loved it so wondering if I can maybe do half cup sugar & half cup brown
Sugar
I always cut the amount of sugar in US recipes by half and haven’t had any issue for now …
Baked this cake to use up some leftover dulce de leche Russian buttercream and chocolate ganache drizzle. Delicious pairing!
Look forward to trying with the included icing recipe sometime too!
I am going to make this tomorrow! I’m excited!
Thank you this truely was the best banana cake and frosting, so easy to make and delicious to boot.
I have been making Sally ‘s best banana cake for years. When we run out,I bake another. Just my husband and I live here. A whole cake is too much. . I freeze the entire cake until it is hard but not completely frozen. I remove the cake and cut into single serving squares. I put the pan back in the freezer until it is thoroughly frozen. Then I remove the squares I cut and wrap each piece in plastic wrap. I put all the frozen mini cakes in a large ziplock bag and label and date the bag. Any time that a slice of banana cake sounds good, one or more pieces can be thawed at 30% power.
This cake turned out perfect! I love that you included grams in your recipe. I find using a kitchen scale helps recipes turn out well. Thanks.
I made this cake for my husband’s birthday. Tried my best to follow the recipe and then realized I forgot to add the buttermilk alternately with the dry ingredients. Guess what? I didn’t affect the results in the least. I shimoly blended it in by hand mindful not to over mix. Added 3/4 cup of toasted pecans too. I wasn’t sure about the frosting (too much butter) but trusted Sally and it is divine. Only change was to sprinkle in some cinnamon.This cake is absolutely amazing. We waited overnight to let the flavors “marry” and the “oohs” and “aahs” told me everything I needed to hear.
This is the best I am addicted I’ve just baked another! I took one into work and everyone loved it!
I would like to make this a a three layer 8inch round cake, my friend has requested chocolate chips in it, any pointers would be greatly appreciated.
Hi Jane, here’s our very similar banana layer cake recipe. You can try adding some mini chocolate chips to the batter. We recommend tossing them in a Tbsp of flour first before you fold them into the batter, to help prevent them from sinking. See this recipe for a chocolate chip layer cake for more on this.
Hi Sally. I was wondering if i could use sour cream instead of buttermilk..unfortunatly i dont have the buttermilk..i understand i could put some vinager in the milk, but i need to use up my sour cream..i remember a banana bread i made had the sour cream in it.
Hi Tracy, you can learn more about using sour cream as a substitute for buttermilk in this post. Hope you enjoy the cake!
Hi, I baked this banana cake this afternoon, but unfortunately it turned out disappointing. I followed the recipe carefully and added 2 oz of pecan nuts. I baked it at 170°C for 50 minutes and did not open the oven door during that time. When I checked it at 50 minutes, the cake looked beautiful and passed the skewer test perfectly in the center and at the corners.
However, about 40 minutes after removing it from the oven and taking it out of the pan, the center turned out to be uncooked and collapsed.
I am a regular baker and was very careful in following the method, so I’m wondering what might have gone wrong. Could it be the pan size or the oven temperature? I divided the batter into two pans. The smaller pan, which I baked afterward (after removing the first pan), turned out perfectly.
I would really appreciate your advice on what might have caused this issue.
Hi Kalthum, we’re happy to help troubleshoot. What size pans did you use? It could be that there was too much batter for the pans you used. We generally fill our pans no more than about half way full. This allows for the batter to rise and bake through properly. This cake pan sizes and conversions guide will be a helpful resource for the future. Overmixing can also cause the cake to become squat and dense. Were your bananas over-mashed by chance? You’ll want them to still have some small chunks throughout. If they are completely mashed to liquid, this will alter the consistency of the batter and cause it to be wet/gummy. We hope these tips help for next time!
hii can i add choc coin and chips to make it into a banana choc cake or will it disrupt the structure of the cake?
Hi Mar, chocolate chips would be a delicious addition! Add about 1 cup total with the last addition of the dry ingredients, no other changes necessary.
Would it be an issue to add walnuts in with the dry ingredients, or would they weigh the cake down?
Hi Lindsay, walnuts would be a delicious addition! Add about 1 cup total with the last addition of the dry ingredients, no other changes necessary.
Perfect, thanks Trina!
Fantastic recipe – came out perfectly every time. I made this for a family gathering a year ago and now everyone asks for it. I’m making for the third time for my mother-in-law’s birthday. I’d like to try is as a layer cake. Would you make any suggestions for how to adapt? 8 in. v 9 in. pans, more time vs less?
Hi Chris! Here’s our very similar banana layer cake recipe 🙂
Hi,
Love all of Sally’s recipes that I have made!! Just wondering if Lowfat Buttermilk can be used in this recipe. Seems like that is all the supermarkets in my area are selling these days! I do know I can make my own… but was just wondering.. thanks
Hi Bernice, that will work just fine in a pinch!
I agree. I have made banana cake for many years and it was really good. Until I found this recipe. This one is so moist yet light. Not too dense and not too much banana. Excellent recipe Sally!
Sally,
Is it possible to use this for a Bundt cake?? How would you adapt the time etc???
Hi Gary, yes it is! See the recipe Notes for details.
Hi, would love to add this recipe to my favorites, but there’s not a button on this recipe page to do so.
Hi Kate! There is a heart button in the bottom right hand corner of the page, or you can use the “Save Recipe” button at the top of the gray recipe card. We hope this helps and we’re so glad you enjoy this cake!
D-lish! I was getting tired of banana bread. This is the perfect alternative. Everyone loves it.
I was a little leary about banana cake, but I’ve been baking new things this year and my husband didn’t want banana bread again. Friends and family loved it! I’ve been given the “thumbs up” when asked if I can make it again!!
Hi Sally and team. Thank you for your website and for sharing your wonderful recipes. You are my go-to when looking for something good to make. I plan to make the ‘best banana cake’ this weekend. It appears you’re using a 13×9 glass pan for this recipe? Is your oven temperature and time based on a glass pan? Thank you.
Hi Maureen! Yes, we use a glass baking dish here. You can use metal or ceramic, baking times may vary slightly so keep an eye on the cake as it bakes and use a toothpick to test for doneness. We hope you love this cake!
This banana cake was delicious. It was super moist. The frosting was delish as well. We ate the banana cake for dessert after dinner and everyone loved it. I will definitely make it again.
Delicious! I made them into cupcakes and they were amazingly moist and cakey. The frosting is a little sweet, but it goes with the cake perfectly. Will definitely make again!
Confirm! It’s the best! So fluffy and delicious
Exceptional Banana cake!
You really taste Banana!
My whole family loved this !! Thank you so much for posting!
Rob
We are not able to eat ocream cheese frosting . Any alternate suggestions and wondering how it tastes without frosting. Thanks
Hi Robyn, vanilla buttercream works well here, too!
Words don’t do justice to what happens to your taste buds as they experience the first bite. The texture is perfectly moist, the flavor is exquisite. Hands down the best banana cake ever. It’s one of those recipes that you want to pass down as family heirlooms.