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:
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
This is such a delicious recipe.
Thks for the recipes… i made it so yummy
I used a thinner yogurt (think yoplait) in place of buttermilk and it worked perfectly!
Made this cake yesterday as I had bananas that were perfect for cake or bread!! I substituted coconut milk, which I added the vinegar to, (to sour)
For the buttermilk since I did not have any!! This is such a moist, delicious cake!! Will definitely make it again! I might even make it into cupcakes next time!! So yummy, this could be dangerous!!
Made this homemade banana bread with the frosting today for the first time! Was the best banana bread ever, I agree. The frosting though was not as sweet as I’d like it. I think it had too much of a cream cheese taste which was over bearing.
This is a wonderful cake and a fool proof recipe. I had my two kids (older teens) whip up and bake the cake then I came home and made the frosting. I would not call my kids baking experts, this is probably the first time they have made one without me being there, but the cake came out moist and scrumptious. Will definately keep this recipe and make in the future. So Good.
Fantastic! 3rd time I’ve made this and family just loves it!
The best banana cake ever. Lovely and moist. The cream cheese frosting is wonderful.
Next I’m going g to try the coconut cake.
I live in north of England UK
Would you recommend making two loaves as in banana bread and then frost them?
This batter would fit into 2 9×5 inch loaf pans, yes. I’m unsure of the exact bake time, but you can use a toothpick to test for doneness.
I have had mixed success with banana cake recipes in the past- either the cake was too dry or lacked flavor. I can honestly say that I have found the BEST banana cake recipe I have ever made- DELICIOUS!! Perfectly moist, great flavor, and yummy cream cheese frosting. Thanks Sally for another great recipe! I took this cake to work and it was a hit! One of my coworkers chased me down the hall just to tell me how delicious the cake was!!.
Once again, an amazing recipe!!!!
Best banana cake recipe ever! Made three times! I don’t even bother icing the cake!
My Son and I had 3 spotted bananas and all the other ingredients to make this cake, so so yummy!! We made it last night and everyone agreed that this cake is a perfect blend of sweetness and banana flavor. The frosting is to die for! Thanks
This was great! Very easy and came out perfectly! Lots of banana flavor (I used big bananas)!
Hi Sally! Thinking of making this for a Dinner party. Was wondering your thoughts if I served it with fresh bananas and then homemade caramel sauce (warm) drizzled on right before serving? Do you think that the caramel would overpower the cake too much? Thoughts?
Hi Diane, I never think desserts can be *too* extra 🙂 The bananas and caramel would be delicious if you like your desserts extra sweet!
It’s Banana season in my yard & I have whole Bunches at a time! I made this cake for a small dinner party 2 weeks ago & it was a big hit! I try to avoid white flour & sugar, but when baking for others I use both. Holding back a piece for my husband, I sent the rest of the cake home with our friends. The next day I made a version adapted to my needs, with 2/3 of flour gluten free etc & i enjoyed it equally. But I again made Your Recipe for Superbowl Sunday & again it was Spectacular! I see it will be a speciality here for any event during Banana Season forevermore! Thank you!
I’ve been looking for a recipe close to the one my mom used to make and this is it! I did add two extra bananas and 1-1/2 C toasted coarsely chopped walnuts. It was perfect. Thank you!
Made this 2 days ago for just the hubby and myself and half of it is already gone! It’s just as good today as it was the day I made it. I keep it covered tightly with Saran wrap on my counter as our kitchen is cool in temperature. I have only eaten this cake room temperature but I think it would be very good refrigerated too, I just am not sure how it would keep in the refrigerator.
This is the first recipe I’ve ever tried from Sally’s Baking Addiction and I’m glad I did. I will be trying more recipes from this site in the future! The tips and easy-to follow-instructions are thoughtfully written and detailed. Very helpful!
This cake and the icing are both very, very good! The recipe title is true, it just might be the best banana cake I’ve ever had!
I Followed ingredients and recipe directions exactly. Didn’t change a thing. Perfect as written. Was easy to make with ingredients I already had on hand.
Cake was moist and tender. Perfect banana flavor. Not overly sweet; just right!
I measured out the amount of bananas to exactly 1 + 1/2 cup mashed bananas. I used bananas that were spotty on
the outside, not black.
The taste is like banana bread, but texture is softer, more tender, and much less dense than a banana bread. It has a tight-crumb. The icing was great, too. Even my husband keeps going back for more, and he isn’t even into sweets or baked goods. He even made comments twice that it was really good. Which is surprising because he is a man of few words and usually doesn’t care much about anything I bake.
The ONLY thing I did differently was I added 1 Cup of chopped walnuts on top of the icing.
Superb! This recipe is a keeper. Will make again the next time I’m asked to bring a dessert!
I would post Photos of mine if I knew how!
I never leave comments . This time I did. That should tell ya somethin.
This is an unbelievable cake. Great flavor and very moist. A little dense like carrot cake and that’s why we all loved it. Family has already requested it again. Thanks Sally! Looking forward to trying more of your recipes.
Adapted this with Almond milk and egg replacer for the husband who is intolerant. Added an extra banana to the mix, and sliced a couple more, sandwiched between two layers of mixture. Turned out totally dreamy! Great recipe!
This was to die for! Best banana cake i have ever tasted!
It was so moist and fluffy and all round perfect!
Thank you for sharing your talent with us!
Your cakes are always a hit when it comes to events!
Made this tonight and it turned out just amazing.
Light and delicious, did not bother frosting , just dusted with icing sugar and that was perfect.
Tried this recipe today. It was delicious! The recipe was easy to follow. The cream cheese icing is amazing.
Hi SALLY!!!!
What a wonderful recipe. I made this cake 4 times last month, it was pretty popular the first time I made it!!! I LOOOOVE this banana cake.
This recipe was also really nice with fresh berries on top as decoration
Thank you <3
Just made this cake and it’s amazing!! We love it! Thank you for another awesome recipe!
Just made this tonight and it is DELICIOUS! Taking it to a pot luck tomorrow at work but let my husband and son have a taste because they were drooling! My son asked me to make another one soon for his class!
Best cake ever! Award winner! My family loves it! This is a keeper and you could ever eat this with just powdered sugar dusted on it if you wanted or dressed up with icing.
Tried this tonight…great flavor! However I have a huge problem with the cake collapsing right after it’s taken from the over and there is the layer of rubbery/uncooked texture at the bottom of the cake. Tried 2nd time and still the same (mixed more gently in case it’s a problem of over mixing). Could you advise what might have been the problem? Thanks a lot!
Hi Erika, It sounds like it is under-baked. Next time try baking it longer and you can tent the top with foil if you notice it’s browning too much before the center is finished.
Made this with gluten-free flour (and a chocolate icing): it was incredible! I couldn’t believe how moist. GF cakes can be tough to make, and turn out dry — not this one!
Always a hit even without frosting (It’s hard to find cream cheese in the place where I live now). So in exchange, I just put 2 pieces of walnuts on the top (I always bake them in the cupcake form). Everyone loves them <3
Thanks, Sally!