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
Thank you for the “perfect” cake recipe, especially for novices. I’m a first-time baker; tried this one out, and it turned out just awesome. Can’t wait to try out the other recipes. Thanks again!!
Just made this cake and it is fabulous. It was still warm out of the oven and it looked so good we had to try it. SO good. Not sure if it will last for me to make the frosting! I used 2% milk with lemon juice for the sour milk because that was all I had and it was still super tasty. This one is a keeper. Thank you.
The cake turned out sooo good, the flavour of the banana was better than any other banana cake I’ve tried. Everyone praised it, I will definitely be making it again. This will be the recipe I use in the future when making a banana cake
Hi Vicki! This is my first banana walnut cake…it’s worth all the labor and love that went into it. So delicious, moist! I did not glaze nor ice it…I just buttered the top and savored the tastes of this little gem. Thanks so much, Lisa.
I didn’t think this was a dense cake at all. It was light and fluffy. Great recipe! Soooo good!
Hi Sally!
I tried baking this today and while delicious, the texture was a little dense. Specifically the top was fluffy but the bottom got more dense and rubbery despite being baked through? What could have happened? All my ingredients were definitely room temperature. Any help would be appreciated!!
Hi Radhika, Any chance you used a different size pan or over greased the pan? These could both do it. You can also look at my 10 Baking Tips for Perfect Cakes to help troubleshoot. I hope this helps.
This recipe was absolutely perfect . Super moist n fluffy banana cake
Made this recipe a couple of weeks ago, delicious. Gave half to my neighbors and they loved it. Have more ripened bananas and making it again today. Will give some to my neighbors again. They are elderly and very grateful for it. We all need to pitch in and help who we can as we go through this quarantine.
Searched online for the best banana cake and this one did not disappoint. I’ve tried many over the past few years and we have a winner! I’m enjoying your website and detailed recipes and look forward to the spice cake next.
This banana cake was extremely fluffy! I baked my mini bananas in the oven at 350F for 10 minutes to ripen them further and they turned out SO SO sweet and flavourful. 😀 Used half the batter for a banana cake, and split the rest into muffin tins and got 12 banana muffins. Thank you for the recipe! I’m wrapping the cake to give it to my best friend as her birthday gift. Hope she’ll like it hehehe! (P.s. the whole house smells so damn good right now) Do give this recipe a shot guys
Definitely a 5 star recipe. The cake came out very moist and taste was perfect. I followed the recipe exactly, but added a sprinkle of cinnamon to the frosting. Family gobbled it right up!
Awesome recipe! I only had coconut milk but i think it worked out okay as a whole milk substitute in making my own buttermilk! I also cut the recipe in half to make it in an 8×8 pan. I took it out of the oven after 25-30 mins and cooled for about an hour before frosting. Topped it off with some banana slices and don’t think it’ll last through the weekend
can I use 1% milk instead of whole milk
Whole milk is best, but you can use any fat or nondairy milk. The lower the fat, the less “rich” the baked good will taste.
No lie! Best banana cake we’ve tried. Was our daughter’s birthday cake and made her day very special during this lockdown. Be sure to bake long enough. The cake will taste dense if it’s under-baked.
I had been craving a banana cake for YEARS and made this yesterday.
Wow. It was perfect. So delicious and so dangerous… I need to box some of this up and give it away before I eat it all! 🙂
I’m thrilled you enjoyed it so much, Tash! Leftovers do freeze well for up to 3 months if you need to move some out of sight 😉
I love this cake, it doesn’t even need the frosting! Goes great with coffee!!
I saw I had 3 overly ripe bananas last night and have been wanting to make a banana cake so this was the perfect opportunity until this morning when I saw one of my bananas was missing…my husband ate it…who does that? lol…I read I could sub 1/2 cup of applesauce in place of the missing banana and thats what I did. I made 2 nine inch rounds instead of the sheet cake. I iced one of the rounds with some left over flour frosting I had made the other day and froze and stuck the other unfrosted round in the freezer since its only my husband and myself here. Oh boy was this cake good. I didn’t miss the 3rd banana and the cake was moist and so good. I do love cream cheese frosting but I find the flour frosting is very versatile and works on most cake flavors. I had added some maple flavoring to this batch of frosting which added that extra something to it. Great Cake!
My husband wanted a banana cake for his birthday. I found this recipe on Pinterest and gave it a try. He said it was the BEST cake he’s ever had! That’s high praise from a man who eats sweets all the time!
Thank you this was totally delicious and a perfect recipe with outstanding results!
Superb banana cake. I’m going to frost it shortly. But would be equally delicious with a drizzle of syrup/honey and custard. Lovely recipe thanks Sally
Wow….my kitchen looks like a big meds while preparing for this cake. But boy…it is soooo worth it. So fluffy not dense at all and so delicious ♥️♥️♥️. I didn’t make the frosting at all. Just love the taste of the plain banana cake. Glad I found this recipe. Thanks heaps.
This banana cake recipe is fantabulously delicious… I got 24
cupcakes out of the batter.
I didn’t have buttermilk so I
made the soured milk. I made toasted buttered pecans for the topping.
They were big in flavor…..
This recipe is oh so forgiving. I mistakenly read the buttermilk quantity and only put in one cup. It was completely done at 40 mins. I didn’t have confectioners sugar for the icing so subbed it out for 2 cups brown and a few extra tablespoons of cream and beat it forever with the butter and the vanilla, threw in the cream cheese bit by bit and it was the best fluffy-like-clouds icing ever! I’m going to make another just to freeze. So Good! Thanks!
Delicious and perfect! I hadn’t made a cake in years and this has inspired me to bake!
Very good recipe. It tastes like cake; not bread. I made two loaf pans which required a little longer cooking. Will make again.
I tried this with King Arthur Measure for Measure flour in place of the all purpose flour for a gluten-free family, and I have to say, I’ve never had such enthusiastic compliments about a banana cake. Ever. Great cake!
I used Gluten Free flour and it was an excellent swap out. This cake was super easy. I accidentally started adding the buttermilk and dry ingredients before the bananas but turned out just fine.
OM! Best cake ever! Took some time putting everything together, but it was well worth it. Husband doesn’t want the frosting, so I’m going to put a Banana Foster Topping on it with Pecans! His favorite!
Overripe bananas never had it so good! I’m famous for my banana bread, but wanted to try something new. I’m glad I did…this cake is easy and so delicious. The glaze compliments it perfectly. I didn’t have buttermilk so I soured whole milk with fresh lemon juice and was not disappointed. This is now a family favorite!
The cake came out so fluffy and moist. Definitely a recipe I would recommend to others 🙂
i love this recipe. excellent