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
Amazing! Added pumpkin spice mix instead of cinnamon, and added cake and cookie emulsion! Superrrrrrrrbbbbb
So this recipe didn’t pan out for me. It took longer to bake than the suggested cooking time and even when the skewer came out clean the cake was just super dense – almost more like a pudding type of consistency.
I’m not sure whether I over mixed it or what, but this one just didn’t work for me at all
Really the best banana cake ever! I’ve tried it 3 times already and it’s always turned out perf!
Very moist and not too sweet
I love the recipe, the cake is moist and delicious. Wow! Thanks!
Loved the texture and taste
Delicious! Moist and flavorful. Reminded me of carrot cake.
I don’t normally leave reviews, but this recipe deserves one. Cake turned out perfectly as per instructions. It’s on the denser side, but very moist and great flavour. An instant classic! Co-workers loved it.
I’ve made this into a double layer banana cake with a cheesecake layer in between, and frosted with a cream cheese frosting with pecans. Simply delicious! I love this recipe!
This turned out beautifully for me and cooked in 45 minutes..what a wonderful recipe.
I made this a few days ago and we absolutely loved it! I preferred it the next day when it was nice and cold and it had a chance for the frosting to get even firmer. This will definitely go into my “Tried and True” recipe binder for future use.
I’m not sure what I did wrong, but my cake came out dense and heavy. I was so disappointed. I think I baked it too long, but it wasn’t really dry, just incredibly dense and heavy. It does have a good taste, but I have banana bread recipes that are lighter in texture than this. I was expecting a cake with a delicate crumb. The frosting is outstanding though.
Hi Lisa, Thanks for giving this recipe a try! The texture of this cake will definitely be on the denser side, but if you’re interested, we have a post about how to prevent dry and dense cakes. Happy baking!
Made your cake today, it is very good.
It states to refrigerate – I usually do not refrigerate my cakes, is it necessary?
Thank you!
Glad you enjoyed this cake, Mary, thanks! I usually recommend refrigerating cakes decorated with cream cheese frosting to preserve freshness, but feel free to leave out at room temperature if that’s what you prefer.
I’m going to try this recipe tonight. My cousin loves banana cakes. Is it alright to use foil trays ?
They should be fine, Ann. Happy baking!
Baked this yesterday for my dad’s birthday and it turned out really well! I had just 2 bananas on hand and so used an extra egg. Worked just fine and the cake was moist and fluffy. Covered it with whipped cream to make it a little festive. Received a lot of compliments!!
This cake is totally addicting! It is worth every calorie!!!
Made this cake and loved it! Even without the frosting, i couldn’t stop eating it. I think this would be a good one to give out to friends and family or for the holidays. So in line with that, maybe someone can give me an idea how long it would take if i bake it in a loaf pan? Thanks!
Hi. Going to try this for my daughter’s birthday. In the past my cakes fall in the middle, and I do not open the oven door during baking. I live at high altitude (around 7800), could that be why? Any tips on how to prevent this? Also will be decorating the cake, will the cream cheese frosting hold or do you recommend another one? Thanks!
Hi Tiffany, I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Cream cheese frosting will be great for the outside of the cake and simple designs or writing. If you wish to pipe more intricate designs you can place your filled piping bag in the refrigerator to help it thicken up, or you may wish to use vanilla buttercream for that.
This recipe is th bomb. I love how delicious it turns out to be. Served for my dad’s birthday. It’s a wonderful flavor.
Delicious! I made it today for my partner’s birthday! I halved the cake recipe and baked it in two 6” round cake pans. I used the full frosting recipe. And out 6-year-old son added tons of sprinkles to make it a festive birthday cake!
This was AMAZING the best banana cake recipe ever!!! You must try this if you are in need of something sweet but not too sweet! If you use convection oven I suggest doing 40 minutes and I used cream of tar tar instead of lemon juice or vinegar!
This recipe sounded too good to be true!
And sadly for me, it was.
Cake didn’t really rise to speak of. Not light and fluffy. Had a dense texture.
Went ahead and iced it. Icing is light and fluffy.
With all the rave reviews here, I know I must have done something wrong. The batter seemed fine.
Any guesses as to what went wrong?I followed instructions and ingredients perfectly.
Thanks, Elly
Hi Elly, Thanks for giving this recipe a try! The texture of this cake will definitely be on the denser side, but if you’re interested, we have a post about how to prevent dry and dense cakes. Happy baking!
Hi, do i need to put the cake in the fridge before frosting? Is it okay if i cool it overnight?
Hi Jett, Yes you can cool the cake at room temperature overnight and frost the next day. Happy baking!
It was delicious. Thank you.
I baked this cake and very happy with the result, surprisingly very light and the recipe is a keeper.
I tried it yesterday and this is the first time my cake is soft and fluffy
I followed the recipe exactly but I did use a silicone cake pan not tin. The cake was not good. Seemed like some of the batter settled at the bottom even after it was cooked fully and 10 mins past recommended (old oven). Do you think that the silicone was the culprit? I imagine tin would give better heat/cooking distribution.
Just did this cake and it is delicious even that I forgot the eggs and added them in the end and hoped for the best. Thank you for sharing.
This is the best banana cake I have ever tasted and easy to make.
I made this cake today. It is verymoist spongy and crumbly at the same time. Great receipe
I have made this recipe many times. I always make a gluten free, dairy free version and it’s my kids and husbands favorite dessert! It’s just as most and delicious. Coconut milk with the added lemon juice is nice and fatty. I’ve even reduced the sugar by a half cup or so and everyone still can’t get enough.