Why You’ll Love The Best Banana Cake Recipe

This banana cake is not your average banana bread—it’s softer, fluffier, and more indulgent. The combination of ripe bananas and buttermilk makes the crumb extra tender, while the cream cheese frosting adds just the right amount of tangy sweetness. It’s easy to make and a fantastic way to use up overripe bananas. Whether you’re serving it for a party or enjoying it with a cup of coffee, this cake never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ripe bananas, mashed
All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Unsalted butter, softened
Buttermilk
Vanilla extract

For the cream cheese frosting:

Cream cheese, softened
Unsalted butter, softened
Powdered sugar
Vanilla extract

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the mashed bananas and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the banana mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before frosting.
To make the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, and mix until fluffy.
Spread the frosting evenly over the cooled cake. Slice and serve.

Servings and timing

This recipe yields approximately 12–15 servings.
Prep time: 20 minutes
Bake time: 45–50 minutes
Cooling and frosting time: 1 hour
Total time: about 2 hours

Variations

Banana Walnut Cake: Add 1 cup of chopped walnuts to the batter for a nutty crunch.
Chocolate Chip Banana Cake: Mix in 1 cup of semi-sweet chocolate chips for a sweet twist.
Spiced Banana Cake: Add 1 teaspoon of cinnamon and a pinch of nutmeg for a warm, cozy flavor.
Layer Cake: Divide the batter into two round cake pans and turn it into a layered banana cake with extra frosting between layers.
Dairy-Free Version: Use plant-based milk mixed with vinegar in place of buttermilk and a vegan cream cheese frosting.

Storage/Reheating

Store the frosted banana cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving for best flavor and texture.
To freeze, wrap unfrosted cake layers in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
To reheat individual slices, microwave for about 10–15 seconds to bring back a freshly-baked feel.

FAQs

What makes this banana cake different from banana bread?

Banana cake has a lighter, fluffier texture compared to the denser crumb of banana bread. It also tends to be sweeter and is usually topped with frosting.

Can I use frozen bananas?

Yes, just thaw them completely and drain any excess liquid before using. They work just as well and are often even more flavorful.

Do I need to use buttermilk?

Buttermilk helps make the cake extra moist and tender. If you don’t have it, you can substitute with milk mixed with a tablespoon of lemon juice or vinegar.

Can I bake this cake in a different pan?

Absolutely. You can use two 9-inch round pans for a layer cake or a bundt pan, though baking times will vary slightly.

Is the cream cheese frosting necessary?

While optional, the frosting elevates the cake and adds a tangy contrast to the sweet banana flavor. You can also try a simple glaze or dust it with powdered sugar instead.

How ripe should the bananas be?

The riper, the better. Bananas with lots of brown spots or even black skins are ideal as they’re sweetest and most flavorful.

Can I make this cake ahead of time?

Yes, the cake can be baked a day in advance and stored covered at room temperature. Frost just before serving for best results.

How do I make this gluten-free?

Use a 1:1 gluten-free all-purpose flour substitute. Make sure your baking powder and other ingredients are also gluten-free.

Can I reduce the sugar in the recipe?

Yes, you can reduce the sugar slightly if you prefer a less sweet cake. Keep in mind it may affect the texture slightly.

What can I use instead of cream cheese in the frosting?

You can use mascarpone for a milder flavor or even make a simple buttercream frosting if cream cheese isn’t available.

Conclusion

This banana cake is the perfect blend of rich banana flavor, soft texture, and decadent frosting. Whether you’re baking for a celebration or just craving a comforting dessert, this cake is sure to impress. Try it once, and it might just become your new go-to banana dessert.