This Banana Cake Recipe is the gold standard for soft, moist, perfectly sweet banana cake smothered in a generous layer of dreamy cream cheese frosting. Loaded with ripe bananas, a hint of cinnamon, and rich, tangy frosting, it’s everything you crave in a classic dessert—cozy, crowd-pleasing, and impossible to eat just one slice!
Why You’ll Love This Recipe
- Moist & Tender Crumb: Thanks to lots of ripe bananas and just the right technique, every bite is velvety and soft—never dry or heavy!
- Luscious Cream Cheese Frosting: That thick cloud of tangy-sweet frosting takes this Banana Cake Recipe over the top—totally irresistible!
- Simple, Pantry-Friendly Ingredients: No fussy techniques or impossible-to-find items; everything you need is probably already in your kitchen.
- Easily Customizable: Want to add chocolate chips or chopped nuts? Or bake it as a layer cake? This recipe adapts to your cravings and occasions.
Ingredients You’ll Need
Each ingredient for this Banana Cake Recipe truly matters, coming together to create classic flavor and that signature tender crumb. Don’t feel intimidated—these are everyday staples, but they all play a role in making the cake just right!
- Ripe bananas: The riper, the better—think speckled skins for maximum natural sweetness and moistness.
- Whole milk and lemon juice: This duo acts like buttermilk, ensuring a softer, lighter crumb and adding delicate tang.
- All-purpose flour: Provides enough structure for a lofty yet fluffy banana cake.
- Ground cinnamon: Just a touch adds warmth and enhances the ripe banana flavor.
- Baking soda: Reacts with acidic ingredients to create lift for a soft, pillowy cake.
- Salt: Balances the sweetness and deepens all the flavors.
- Unsalted butter: Gives rich, tender crumb and perfectly balances sweet flavors—softened butter is key for creaming!
- Granulated sugar and light brown sugar: Both add sweetness, but brown sugar brings moisture and a hint of caramel.
- Eggs: Bind everything and help the cake rise, creating a delicate texture.
- Vanilla extract: Infuses every bite with classic bakery-fresh aroma and flavor.
- Cream cheese (for the frosting): The star of the frosting—use block-style for the thickest, creamiest results!
- Confectioners’ sugar (for the frosting): Sifts easily, blending right into the cream cheese for a silky-smooth icing.
Variations
Part of the magic of this Banana Cake Recipe is how ridiculously easy it is to riff on, whether you’re working around dietary needs or simply craving something new. Get creative—this cake is your canvas!
- Walnut Crunch: Fold in a cup of finely chopped walnuts for nutty flavor and a satisfying crunch in every slice.
- Chocolate Banana Cake: Scatter in chocolate chips or swirl chocolate sprinkles through the batter before baking for a delightful chocolate twist.
- Layer Cake Style: Divide the batter between two 8-inch rounds, reduce the baking time, and frost between layers for a show-stopping celebration dessert.
- Gluten-Free: Swap in a 1:1 gluten-free flour blend to accommodate dietary needs without sacrificing texture.
How to Make Banana Cake Recipe
Step 1: Prep the Pan and Gather Ingredients
Preheat your oven to 350°F (175°C) and generously coat a 13 x 9-inch cake pan with baking spray that includes flour. Gather all your ingredients—especially those bananas—and let your butter, eggs, and milk come to room temperature for a perfect, even bake.
Step 2: Mix the Banana and Dairy Base
In a small mixing bowl, mash up the ripe bananas until mostly smooth, then whisk them together with the milk and lemon juice. This combo replaces buttermilk, giving the cake moisture and a slight tang that keeps it anything but bland.
Step 3: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, ground cinnamon, baking soda, and salt. This ensures all the leavening and spices are perfectly distributed for a consistent texture and flavor throughout your Banana Cake Recipe.
Step 4: Cream the Butter and Sugars
In the bowl of a stand mixer fitted with a paddle attachment, beat softened butter, granulated sugar, and brown sugar on medium-high for 3–4 minutes. Don’t rush this step! You want the mixture to be pale and fluffy, which means a beautifully light cake.
Step 5: Add the Eggs and Vanilla
Reduce the speed to medium, then add eggs one at a time to the butter mixture. Beat well after each addition and pause to scrape down the bowl. Once all eggs are in, add the vanilla. This careful step-by-step builds structure and keeps your cake plush.
Step 6: Combine the Wet and Dry Mixtures
With the mixer on low, alternate adding the dry ingredients and banana mixture, beginning and ending with flour. Mix only until just incorporated—this makes sure your Banana Cake Recipe stays soft, never tough.
Step 7: Bake
Pour the batter into your prepared pan and smooth the top. Bake for 55–60 minutes, until a wooden pick comes out clean from the center. Let the cake cool completely in the pan on a wire rack—your patience will be rewarded!
Step 8: Make the Cream Cheese Frosting
In a clean stand mixer bowl, beat together cream cheese and butter until smooth. Add vanilla, then gradually beat in the confectioners’ sugar. Once it’s all in, mix until fluffy, pausing to scrape down the bowl to keep things ultra creamy. Slather the frosting generously over your cooled Banana Cake Recipe.
Pro Tips for Making Banana Cake Recipe
- Banana Ripeness Matters: The more speckled and soft your bananas, the sweeter and moister your cake will be—don’t be afraid of a few dark spots!
- Proper Flour Measuring: Always fluff your flour, spoon it into your measuring cup, and level—overpacking leads to dense, heavy cake.
- Gentle Mixing Technique: Once the dry and wet ingredients come together, only mix until combined to prevent a chewy texture.
- Room Temperature Ingredients: Let your dairy and eggs sit out first—this helps your Banana Cake Recipe bake up light and evenly every time.
How to Serve Banana Cake Recipe
Garnishes
A simple dusting of cinnamon or a sprinkle of toasted chopped walnuts on top of the cream cheese frosting adds color and a bit of crunch. Banana slices right before serving make it extra inviting, and even a handful of mini chocolate chips can create kid-friendly magic!
Side Dishes
Serve this Banana Cake Recipe alongside a fresh fruit salad or berries for a bright, juicy contrast. At brunch, it pairs beautifully with good coffee or even a glass of cold milk, balancing the cake’s sweetness perfectly.
Creative Ways to Present
Create a layer cake with rounds and plenty of frosting between them for special occasions, or cut the cake into mini squares for a dessert tray. Dress it up with edible flowers, or serve warm with a scoop of vanilla ice cream for a comforting twist!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Banana Cake Recipe covered tightly and refrigerated for up to 4 days. The cream cheese frosting makes refrigeration a must, but don’t worry—the cake stays soft and delicious!
Freezing
To freeze, wrap unfrosted cake slices (or the whole cake) securely in plastic and foil; freeze for up to 2 months. For frosted cake, freeze slices on a baking sheet, then transfer to a freezer bag once firm. Thaw overnight in the fridge for best results.
Reheating
If you love your Banana Cake Recipe warm, gently microwave slices for 10–15 seconds to soften. If it’s topped with frosting, pop it in the fridge until the icing firms up again for the best texture.
FAQs
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How do I quickly ripen bananas for this recipe?
If your bananas aren’t as ripe as you’d like, place them on a baking sheet and bake at 300°F for 15–20 minutes until the peels are blackened. Let cool before peeling and mashing. This intensifies their sweetness, perfect for Banana Cake Recipe success!
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Can I use a different frosting instead of cream cheese?
Absolutely! While cream cheese frosting is the classic, this cake is also wonderful with chocolate buttercream, vanilla bean icing, or even a dusting of powdered sugar for a lighter touch.
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Can this Banana Cake Recipe be made vegan?
Yes! Swap dairy milk for your favorite plant-based option with a little lemon juice, use vegan butter, and replace eggs with flax eggs or a commercial egg replacer. There are dairy-free cream cheese options for the frosting too.
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How do I prevent my cake from turning out dense?
Be sure to measure flour correctly (spoon and level), don’t overmix the batter, and use ripe bananas. All these details keep your Banana Cake Recipe light, moist, and fluffy instead of dense.
Final Thoughts
Whether you’re sharing with friends, celebrating, or just treating yourself, I hope this Banana Cake Recipe becomes as beloved in your home as it is in mine. It’s warm, nostalgic, and every forkful is pure joy—give it a go, and let me know how you make it your own!
Print
Banana Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the sweet and comforting flavors of this moist and delicious Banana Cake topped with a creamy Cream Cheese Frosting. Perfect for any occasion, this cake is a crowd-pleaser that will have everyone asking for seconds!
Ingredients
Cake:
- 2 cups mashed ripe bananas about 4 bananas (466 grams)
- 1/2 cup whole milk room temperature (120 ml)
- 1 tablespoon lemon juice
- 3 1/2 cups all-purpose flour (420 grams)
- 1 teaspoon ground cinnamon
- 1 1/4 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter softened (227 grams)
- 1 1/2 cups granulated sugar (300 grams)
- 1 cup light brown sugar (220 grams)
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
Cream Cheese Frosting:
- 1 (8-ounce/227g) block cream cheese
- 1/2 cup unsalted butter softened (113 grams)
- 2 teaspoons vanilla extract
- 4 1/2 cups confectioners’ sugar (540 grams)
Instructions
- For the Cake: Preheat the oven to 350°F. Spray a 13×9-inch cake pan with baking spray with flour.
- For the Cream Cheese Frosting: In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and butter. Beat on medium speed until smooth and creamy, about 2 minutes, scraping down the bowl as necessary. Add the vanilla and beat until combined. With the mixer on medium-low, gradually add the confectioners’ sugar. Once fully incorporated, scrape down the bowl and beat again until fluffy, about 1 minute. Spread frosting over the top of the cooled cake. Store any leftovers covered and refrigerated for up to 4 days.
In a small mixing bowl, whisk together the bananas, milk, and lemon juice.
In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
In the bowl of a stand mixer with a paddle attachment, add the butter and sugars. Beat on medium-high speed until light and fluffy, about 3 to 4 minutes. Reduce the speed to medium. Add the eggs, one at a time, beating until completely combined before adding the next. Stop and scrape down the bowl occasionally. Beat in the vanilla.
With the mixer on low, add the flour mixture alternating with the banana mixture, just until incorporated. Pour the batter into the prepared baking pan.
Bake for 55 to 60 minutes or until a wooden pick inserted into the center of the cake comes out clean. Place on a wire cooling rack and let cool completely in the pan.
Notes
- For a perfectly moist cake: Use a scale to measure your flour so you don’t add too much! If you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a heavy banana cake.
- Make sure your bananas are very ripe. Or, follow one of my tricks for ripening them quickly. Under-ripe bananas are firm and flakey and can bake up into hard chunks throughout the cake. Overripe bananas are ideal and will blend into the batter better and keep the cake moist for days.
- Don’t over-mix the batter. Careful not to mix the batter too hard, or you’ll overdevelop the gluten, and end up with a tough cake.
- Add mix-ins. If you love walnuts in banana bread, consider adding finely chopped ones to this cake batter! You can also add 1 cup of very finely chopped chocolate, mini chocolate chips, or chocolate sprinkles for a fun twist.
- Make a layer cake. For a celebration or fancier presentation, bake this sheet cake a layer cake! Divide batter among two 8-inch round cake pans greased and lined with parchment paper. Bake for 30 to 35 minutes at 350°F. Spread the frosting between the layers and all over the outside. For a thicker layer, double the frosting recipe, or make the recipe as directed and smooth a thin layer on the outside for a naked cake effect.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 420
- Sugar: 42g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
