There’s something about banana cake that stirs up memories of home kitchens and cozy afternoons. This banana cake, brimming with deep banana flavor and finished with lush cream cheese frosting, stands out for its moist crumb, balanced sweetness, and adaptability. Whether you’re using up a bunch of overripe bananas or want a centerpiece for a gathering, this cake covers every base. Let’s dig into what makes this the best banana cake, step by step—from ingredients and technique to storage and serving tips.
Why This Banana Cake Shines
- Rich Banana Flavor: Overripe bananas deliver sweetness and aroma, turning every bite into a reminder of classic bakery treats.
- Moist Texture: The blend of buttermilk and sour cream ensures a cake that stays tender for days, never dry or crumbly.
- Versatility: Serve it as a casual snack, a birthday cake, or with tea. You can prepare it as a sheet cake, cupcakes, or elegant layer cake.
- Minimal Waste: Old bananas transform into dessert, keeping food waste to a minimum.
- Make-Ahead Friendly: Bake and frost ahead of time; the results improve with an overnight rest.
Ingredients You’ll Need
The best banana cake starts with simple, familiar ingredients. Each plays a role in flavor and structure. Here’s a breakdown of what you’ll need and why.
| Ingredient | Purpose |
|---|---|
| Overripe Bananas (1 ½ cups, mashed, about 3-4 large) | Adds moisture and sweetness; deepens flavor and aroma. |
| All-Purpose Flour (2 cups) | Provides structure, letting the cake rise and hold together. |
| Baking Soda (1 tsp) & Baking Powder (1 tsp) | Leaveners that help the cake rise evenly and stay airy. |
| Salt (½ tsp) | Enhances flavor and balances sweetness. |
| Cinnamon (½ tsp, optional) & Vanilla Extract (2 tsp) | Layers subtle warmth and fragrance throughout. |
| Unsalted Butter (½ cup, softened) | Gives richness and a tender crumb; used in both cake and frosting. |
| Granulated Sugar (¾ cup) & Light Brown Sugar (½ cup) | Sweeter depth from brown sugar; together, keep the cake soft. |
| Large Eggs (2, room temp) | Add moisture and bind everything together for even texture. |
| Buttermilk (½ cup) & Sour Cream (¼ cup, room temp) | Introduce slight tang and maximize moistness; help activate baking soda for tenderness. |
| Cream Cheese (8 oz, softened) | Forms the base for the creamy frosting; adds tang to complement the banana sweetness. |
| Powdered Sugar (2-3 cups) | Sweetens and thickens the frosting. |
| Heavy Cream or Milk (1-2 tbsp, as needed) | Adjusts frosting for desired consistency. |
How to Make Banana Cake
With a few mixing bowls and everyday pantry staples, you’ll have this cake in the oven with minimal fuss. Here’s how it comes together step by step.
1. Prep
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch pan or two 9-inch round cake pans. Line with parchment if desired for easy removal.
- Let eggs, butter, and sour cream come to room temperature for smoother mixing.
2. Mix Dry Ingredients
- Whisk flour, baking soda, baking powder, salt, and cinnamon (if using) in a medium bowl.
3. Cream Butter and Sugar
- In a large bowl, beat unsalted butter, granulated sugar, and brown sugar until pale and fluffy (about 2 minutes).
- Add eggs one at a time, mixing well after each.
- Stir in vanilla extract.
4. Add Bananas
- Mix in mashed bananas until fully combined. The batter may look a bit curdled at this stage—don’t worry, it will smooth out.
5. Combine with Wet and Dry Ingredients
- In a measuring cup, whisk together buttermilk and sour cream.
- With the mixer on low, alternate adding flour mixture and buttermilk mixture—begin and end with flour. Gently mix only until no streaks remain. Avoid overmixing for light texture.
6. Bake
- Pour the batter into your prepared pan(s) and smooth the top.
- Bake for 45-50 minutes (sheet cake) or 25-30 minutes (layers). Check for doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Cool in pan for 10 minutes, then turn out onto a wire rack. Let the cake cool completely before frosting.
Cream Cheese Frosting
1. Make the Frosting
- In a bowl, beat cream cheese and unsalted butter together until creamy and smooth.
- Gradually mix in powdered sugar, starting with 2 cups. Add more as needed for your preferred sweetness and texture.
- Blend in vanilla and a pinch of salt. For a fluffier frosting, whip for another 2 minutes until light and airy. To adjust thickness, drizzle in cream or sift in extra sugar.
2. Frost the Cake
- Once the cake is cool, spread frosting evenly over the top (and sides, if layering).
- Chill the cake for at least 30 minutes to set the frosting for clean slices.
Tips for the Best Banana Cake
- Baking with Bananas: The bananas should be deeply speckled and very soft. If you have frozen bananas, thaw and drain off extra liquid—this prevents a gummy texture.
- Room-Temperature Ingredients: Room temp eggs, butter, and sour cream combine more easily and result in a tender crumb.
- Do Not Overmix: Overmixing activates gluten and can make the cake dense. Stop mixing once ingredients are just combined.
- Testing for Doneness: Insert a toothpick in the cake’s center. A few moist crumbs clinging to it are perfect; avoid a totally dry toothpick.
- Make-Ahead: The cake improves after a night in the fridge—flavors meld, and the crumb stays moist.
Serving and Variations
This cake adapts to your needs. Here are a few serving ideas and small twists to keep things interesting:
- As Cupcakes: Fill cupcake liners two-thirds full and bake 20-22 minutes for 20-24 cupcakes. Top with piped frosting and chopped pecans for a bakery look.
- Layer Cake: Divide batter between two 9-inch pans, fill with a generous layer of frosting in between, and decorate with banana slices or toasted walnuts.
- Add-Ins: Gently fold in a cup of toasted walnuts, pecans, or mini chocolate chips. For a tropical spin, stir in shredded coconut.
- Frosting Flavors: Mix a little lemon zest or cinnamon into the frosting for added depth.
Storage and Make-Ahead Tips
| Storage Method | Instructions | Duration |
|---|---|---|
| Room Temperature | Unfrosted cake only, wrapped well | Up to 2 days |
| Refrigerator | Store frosted cake in an airtight container. Let sit 15-30 minutes at room temp before serving for best texture. | Up to 5 days |
| Freezer | Wrap unfrosted cake tightly in plastic and foil. Thaw overnight in fridge. Frost after thawing. | Up to 3 months |
This banana cake brings together fragrant bananas, creamy frosting, and a delicate crumb in every slice. Its adaptability—from pan size to frostings and optional add-ins—makes it a trusted recipe for any occasion. Enjoy a piece with your morning coffee or late-night tea, or bring it to your next family gathering. However you serve it, you’ll have people asking for the recipe and lining up for seconds.
The Best Banana Cake Recipe
⭐⭐⭐⭐⭐
Course: Dessert /
Cuisine: American
Prep Time 25 minutes
Cooking Time 45 minutes
Servings 12 servings
Calories 682 cal
This banana cake is incredibly moist and flavorful. It has a tender crumb. The luscious cream cheese frosting will have everyone coming back for seconds.
Ingredients
- 1/2 cup sour cream, room temperature
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 3-4 cups powdered sugar
- 2-3 tablespoons heavy cream, as needed
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 8 ounces cream cheese, softened
- 1 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 1 1/2 cups mashed overripe bananas (about 4 medium bananas)
- 1/2 cup light brown sugar, packed
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 3 cups (360g) all-purpose flour
- pinch salt
- 1/2 cup unsalted butter, softened
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9x13-inch baking pan (or two 9-inch baking pans) with parchment paper.
- Make the cake: In a medium bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon. In a measuring glass, mix the buttermilk and sour cream until smooth. Set both aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Reduce the mixer speed to low and blend in the eggs one at a time, followed by the vanilla extract and mashed bananas.
- With the mixer still on low, alternate adding the dry ingredients and buttermilk in 3 additions, starting and ending with the flour. Mix until just combined - a few lumps are okay.
- Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. (If baking two 9-inch cakes, bake for 25-30 minutes). Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: In a large bowl, beat the cream cheese and butter until smooth. Gradually mix in 3 cups of powdered sugar, vanilla, and salt. Beat until creamy and smooth. Add more powdered sugar or heavy cream, as needed, until it reaches the desired consistency.
- Once the cake is completely cool, spread the frosting evenly over the top. Garnish with chopped nuts, chocolate chips, or banana slices, if desired, and chill for 30 minutes to let the frosting set. Enjoy!