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
Hi Sally
I only have a round 8-inch cake tin, would the recipe still work if I were to halve all the ingredients?
Thanks!
Hi Jo, You can cut the recipe in half and bake in one round cake pan at 350°F (177°C) for 26-30 minutes or until a toothpick inserted in the center comes out clean.
Delicous! No special ingredients. Had everything in my pantry. Compliments from the family with lots of requests for seconds! Thank you!
Hi Sally,
Just wondering what’s the difference between this recipe and the one for banana bread? The process is very much similar.. it’s just the this one uses buttermilk while the bread uses yogurt. Maybe i just didn’t notice but I’m a little confused. Thanks in advance.
Hi Nicole, using more eggs, adding buttermilk, more leavener, and more flour, this crumb is *slightly* more cake-like than my banana bread. The process is the same in that we are still using creamed butter and sugar(s) as the base.
I baked this cake today and used the lemon juice trick to sour the milk which worked perfectly. Made the entire cake without a mixer, just hand mixed and it turned out perfectly. Moist delicious goodness everyone loved. Icing was perfect for their cake and thanks this is a keeper!
Hello Sally ,
Hello Sally ,
Baked this beautiful cake with my 6 year old today ! We had lots of fun and the best part is that it came out absolutely smashing !! My husband , the critic , had no words for once !!! Thank you !!
Just tried your recipe this afternoon. Excellent! I used White Lilly flour for a lower gluten content. Added some walnuts for texture. Perfect!
Thank you so much, amazing recipe! I didn’t have cream cheese, so made a vanilla frosting, and they are great together! Could this cake recipe be a base for carrot cake? Do you know how I would swap carrots for the bananas? Carrots plus some applesauce? Thanks!
I’m so happy you enjoyed this recipe, Maria! For carrot cake I suggest you use my Favorite Carrot Cake or my Pineapple Carrot Cake.
My daughter made this for my dad’s birthday and it was so delicious!!
Absolutely gorgeous cake! Everything Sally says it is and more! I’m not a regular baker at all, although I endeavour to be – this recipe gave me that confidence boost to keep going. My 2 year old son loved it, he was mmm mmming and sayings delicious!
Hi Sally, can I use self raising flour in stead of all purpose flour and baking powder? I would not need to add baking powder in that case? Thanks
Hi Stephanie, I haven’t tested this recipe with self rising flour. For best results, stick to the recipe. If you test anything, let me know. You’ll have to tweak the added baking powder and/or soda in order for this dense cake to have enough rise (even when using self rising).
I made this cakes few weeks ago using all purpose gluten free flour. It turned out great. The family loved it. In fact they requested that I make it again and I just did.
Just a question, if I add walnuts do I have to add or change any of the ingredients?
Hi Nicole, You can gently stir in about 1 cup chopped walnuts after the wet and dry ingredients are mixed together. Baking time remains the same.
Hi Sally,
All the previous positive comments were not hype –this is the best banana cake recipe I’ve ever baked! It’s full of banana flavour, moist, with just the perfect denseness (but not too dense), and the crust was crisp (almost “chewy”). I had to share the cake with friends and family or else I would have eaten the whole cake myself (!). The only change I made to the recipe was reducing the sugars by 20% and omitting the cinnamon. The frosting looks good but I didn’t it this first time around. Thank you so much for sharing your recipe!
I followed the recipe to a T, except for the bananas, I used a little more than 1and a half cups of bananas. It took 40 minutes to cook, but didn’t rise. I checked the use by dates for baking soda and baking powder, soda was fine but baking powder was out of date by 6 months. Apart from that the flavour is great, will get some fresh powder and have another go
This was my first try at a homemade cake. I’ve made banana breads many times but never cakes – mostly because I have little self-control with yummy foods, no cake pans and I’m a pie gal. 🙂 I will try this recipe again but not use almond flour as I feel it was the almond flour that caused the cake to be dense versus fluffy even though I used half all purpose flour. I also didn’t have buttermilk so making the sour milk totally brought out my internal scientist. 🙂 I also didn’t realize how low my vanilla was so I choose to use 1/4 tsp kolua to make up the difference. Nonetheless, it was moist and shareable.
I tried this over the weekend turned out great and moist.
Used 4 bananas and table cream instead of buttermilk. Added some walnuts and everyone at home enjoyed it. It did take about 70 minutes probably because I added the extra banana. Thank you for the recipe Sally
I made this yesterday, having some overripe bananas to use up. I have to say, it really IS the best banana cake I’ve ever had! Thank you for another fabulous recipe!
Fantastic!!!!
I tried this recipe and everyone at home was happy 🙂
It was simple and superb! Thank you Sally!!
I ordered my groceries on line for pick up. I had asked for 3 bananas and received
3 kilos instead. Gave a hand of 6 bananas to a friend but that still left me more than I needed so looked up recipes. Found this one. I made muffins and put a banana slice on top before cooking.
OMG….. lives up to it’s name…. light, moist and delicious… and yes,
best I’ve ever had!! YUM !
Have you ever tried the recipe with gluten-free flour??
Thank you.
I’m thrilled you enjoyed it so much, Suzanne! I have not tested this recipe with gluten free flour but let me know if you do.
All I have to say is Ah-ma-zing!
I was out of whole milk so used a combination of whipping cream and skim milk. Quite possibly the best banana cake I’ve ever made. Husband and grandson ate a piece before it even cooled so decided not to add the icing and still a hit.
I have baked this amazing Banana cake several times and everyone loves it! It is definitely “The Best Banana Cake Recipe Ever”. Thanks Sally!
My kids (ages 11 and 16) worked together to bake this today. It’s delicious! Thanks for making the recipe so easy for young bakers to follow.
Made this beautiful cake yesterday and have to say it’s delicious!
Yum,yum,yum!
Just baked this cake and it was awesome.. moist Inside and taste so good. I did use a little more than 1.5 cups of banana. Filled a 9” tin to 80%. Took longer to bake though.. about 70min as centre took longer to bake…
My husband wanted banana bread for his birthday cake this year, but I didn’t think banan bread would bake up well in a traditional cake pan. I was afraid it would be too dense and not cook through in the middle. He wanted cream cheese frosting, so I was actually looking at your cream cheese frosting recipe when I saw the link to the banana cake. So I think I’m going to try this cake for the cake, and my regular banana bread recipe for the muffins (because we always have to have cake and cupcakes for birthdays in our house. I may have created a monster!) Anyhoo, I didn’t see what size cake pan was supposed to be used for this? 9×13?
This cake tastes like something out of a high end restaurant that would cost $10 per slice. This recipe hit it out of the park!! It’s incredibly moist and dense much like a good quality carrot cake. Our family of 6 devoured it. The ratio of powdered sugar to cream cheese and butter was perfect. Many times cream cheese frosting can become dry from adding to much powdered sugar and it’s to sweet. The only thing I did differently is I left out the cinnamon but only because I forgot to add it. I threw out my round cake pans recently so instead I used two square 8 inch pans. The cakes came out nice and high due to the amount of batter in each pan. I prefer a layer cake since you get more frosting than with a 9×13 pan. There was plenty of frosting for the 2 layers with a bit left over in the bowl. Trust me, you can’t go wrong with this recipe.
I made this cake for the second time, it was no fluke it tastes just as fantastic as the first.
Prefect for the family while we are coping with the perils of .
Sally you have certainly made us very happy with this fantastic recipe, thankyou.
Stay safe everyone and stay home and try this amazing banana cake recipe.
This truly is the best tasting and moistest banana cake I have ever tasted in my entire life. I had one round cake tin so had to cook it for an extra 10-15 mins but OMG it was amazing. I used fake buttermilk with the lemon juice.
Hi Sally!! Is it possible to swap the all purpose flour with cake flour?
Hi Katlyn, with the addition of heavy banana, cake flour is too light for this cake recipe.
I tried this recipe to the exact measurements with one difference. I didn’t use the granulated sugar, I only used .5 cup of brown sugar. And it turned out perfect and sweet enough to the liking of myself and family. Thank you.