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 really is the best banana cake! I added a cup of chopped, toasted walnuts to the batter, and I divided the batter into two 9 inch rounds to make a layer cake. The cake came out perfectly moist. It is truly delicious!
These comments are really all over the place so I wasn’t sure what to expect. Some people said it was dense, some said spongey, some said gummy, some said light and airy … but let me tell you mine came out lovely! Very fluffy and most with a soft crumb and the flavor is quite delicate, but definitely banana, not at all bland. The only changes I made to the recipe were to reduce the white sugar to 3/4 cup instead of 1 whole cup and I didn’t have a 9×13 pan so I used an 8×10 along with a loaf pan and both cooked for 30 minutes and came out perfect. I covered my cakes in a fluffy peanut butter frosting since that’s my favorite things to pair with anything banana. I will definitely be bookmarking this recipe for future experiments, I think it would be great with butterscotch chips and chocolate frosting, or a maybe a light marshmallow meringue.
Great recipe- for others reference, I baked in two separate 9in pans and the amount of frosting created with the ingredients was listed more than enough to spread a nice, thick layer of frosting between the layers of cake and to top it off and even spread it around the sides.
I also used 4 large frozen bananas, which turned out well (it was all I had at hand- all of my not frozen bananas were too green still).
I just made one today. And it’s super moist and yummy! Thank you for the recipe! all my friends are enjoying it.
I made this cake last week. We finished eating the entire cake in 2 days. We NEVER eat a whole cake. Today my kids asked me to make it again (20, 16 and 11).
LOVED!
I don’t understand the great reviews of this ‘cake’. It’s pretty much banana bread with icing on it. Too dense and absolutely not ‘cake’.
Hi, can I add some nuts or chocolate chips to this recipe? Will it change the consistency significantly?
Hi Geleen, You can add either one to this cake!
Hi Sally,
Do you think this would also work with a peanut butter frosting or possibly hold up with a chocolate ganache? Cream cheese frosting is my go-to, so trying to think of something different. Thanks!
Yes! Either one would be delicious!
Hi Sally,
Can I omit the sugars for my kiddos? Any option you suggest as substitute ingredient instead of sugar? I will try this soon.
Hi Dona, the cake will taste dry and coarse without sugar. How about my whole wheat banana bread instead? Much lower sugar there. Feel free to use all-purpose flour instead of whole wheat if desired.
If I dont have unsalted butter is it ok to use salted butter.
Hi Mary. You can use salted butter with no changes to the recipe. Honestly it won’t make a difference in taste or texture in the baked cake, but if you want to slightly reduce to 1/4 teaspoon you can!
Love this cake made it yesterday only I did 5 bananas and chocolate chips and I added a teaspoon and a half of cinnamon. Used less flour. For the icing, I added vanilla powder with the extract and a half a teaspoon of maple sugar, and it was lovely…..
This is the cake my daughter requests for her birthday each year. So very moist and delicious. It always turns out great. Thank u for sharing!
This was so easy to make and it is delicious!
We finally finished the best banana cake I baked last week, and we happened to have two bananas that were extremely overripe. I decided this was a sign to make another one, so I did. This time, I cut the recipe in half because there are just two of us. I cut all measurements in half (except the eggs; I used 2 instead of 1.5) and added 1/4 cup of chopped walnuts to the batter. I baked it for 45 minutes in a 9″ cake pan, and it was incredibly delicious again! I think the extra half an egg made it slightly spongier. Thanks again for this outstanding recipe!
The flavor of this cake and icing were amazing. The texture however was much more dense than I anticipated. Any suggestions?
Rachel Cole, I had the same issue. Tastes great, but very dense. In fact I sank a wee bit while cooling. I’m pretty sure it was done – Toothpick came out a clean, and it sprang back from a finger touch. But it’s really more like a big flat banana bread with frosting. Don’t get wrong, I’ll eat it!
I’m planning to bake this delicious sounding cake today. What do you think of adding walnuts and raisins or maybe chocolate chips?
Yes, you can add either!
This recipe is fantastic! I was a little skeptical, storing the cake in the fridge. But I almost like it better cold – with a hot cup of coffee (or a cold cup of milk, I don’t discriminate). Stays moist and still tastes delicious on day 3! In my opinion, it is worth following the recipe exactly. Make this cake!
I made this cake last Tuesday and it was perfect. The cake has incredibly balanced flavors, and the frosting provides just the right amount of creaminess and thickness to it. The only “problem” with the cake is that there is a lot of it for two people who are socially distancing. Five days later, we still have about 1/4 of the cake left. (What a nice problem to have, right?) Next time I make it, and there will be a next time in the near future, I am going to cut the recipe in half and bake it in a 9″ round cake pan. Thank you, Sally!
Followed your instructions to the t and Best banana cake and frosting Ive ever made. Thank you!!
Hi Sally, I tried this in Nigeria today without the frosting. Substituted the buttermilk with liquid peak milk + vinegar and it turned out just right. For someone who is just learning, I must say your recipes and instructions were quite simple to follow. Really proud of myself.
Thank you
Hi Sally. Can i substitute the cream cheese for creme fraiche? It’s lockdown in New Zealand for the next 4wks and I only have CF in my fridge. Stay safe. Thank you
Hi Joycelyne, I haven’t tried it but I imagine it would work. You might however want to search for a frosting recipe that is specifically written for creme fraiche. Let me know if you find a good one!
Would this recipe work for 6in (3 layer) cake?
Hi Cori! I recommend using my banana cupcakes batter for a 6 inch cake. See my 6 inch cakes for details.
Hi Sally,
Can i use vegetable oil instead of the butter?
You can use room temperature solid coconut oil instead of butter, but make sure all of the other ingredients are at room temperature. Liquid oil will not work in this cake.
A perfect way to pass a Sunday in . Added walnuts! (Didn’t have a mixer but a fork worked fine). Thanks for making sheltering at home so delicious. Would love to try a carrot cake next! Greetings from Vienna, Austria.
Made this yesterday. Cake is lovely. Frosting is Way Too Sweet; and I even used less sugar than recipe called for. Will make cake again but will find less sweet frosting recipe.
d.e.l.i.c.i.o.u.s !! Even the leftover batter on the sides of my mixing dish was too good to be washed ! i used your exact ingredient measures and added crushed walnuts+pistachios to it , finger-licking good !!!! This confinement is slowly making me a chef lol
Great banana recipes – banana bread, banana cup cakes and banana cake.
This recipe is awesome! It is super moist. I made it for my family for NYE 2019. I put a few twists on it to suit my palate of course. I made brown butter for the Cream Cheese frosting and coated the cake with toasted coconut because I couldn’t eat nuts at the time so this was a great way to get nutty flavor without the allergens. I am planning to make it again tomorrow for my birthday. I’ll upload pics if possible.
Agree with all the great reviews. This banana cake is excellent. Great flavor and texture. Thanks Sally!
This recipe is fabulous! Just perfect!!! And the tips about waiting till bananas were very very ripe- black before using proved to be absolutely true& brought such a flavorful natual sweetness to ride the recipe that it wouldn’t have had otherwise!