This is, hands down, the BEST banana cake I’ve ever had. It’s soft, moist and rich all at the same time! Once cooled this cake is topped with a totally irresistible lemon cream cheese frosting for a perfect dessert your family will love.
I love a good banana cake, it just reminds me of being a kid because my Grandpa and Grandma made the BEST banana cupcakes. I can still smell them baking in my grandma’s kitchen, waiting impatiently with my sisters.
This cake is reminiscent of my favorite banana cupcakes. It is soft and fluffy and incredibly moist and topped with my favorite ever lemony cream cheese frosting.
As much as I love a fluffy banana cake, I love it even more when it’s topped with an amazing cream cheese frosting! I add in a little bit of lemon zest and lemon juice for extra flavor in my cream cheese frosting but if you prefer, you can leave out the lemon and substitute vanilla.
Regardless of how you top it, once you try this cake, it’ll be your go-to. Every time you have overripe bananas on the counter you’ll want to make this recipe! In fact, I often buy extra bananas to ripen and make this cake!
The Best Banana Cake I’ve Ever Had
This is absolutely the best banana cake I’ve ever had! It’s supremely moist with cream cheese frosting, tons of banana, brown sugar, and cinnamon flavor.
Prep: 30min
Total: 5h
Yield: 12
Ingredients:
- 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 (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*
- 8 ounces (224g) full-fat block cream cheese, softened to room temperature
- 1/2 cup (115g) 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
Instruction:
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
- Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber 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 up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three 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 is 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 wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
- 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 switch 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 add it). 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 5 days.
The Best Banana Cake
This Banana Cake is soft, moist and rich all at the same time! Once cooled this cake is topped with a totally irresistible lemon cream cheese frosting for a perfect dessert your family will love.
Prep: 20min
Total: 95min
Yield: 15
Serving Size: 1 serving
Nutrition Facts: calories 470 kcal, Carbohydrate 70 g, Protein 5 g, Fat 19 g, Saturated Fat 11 g, Cholesterol 84 mg, Sodium 331 mg, Fiber 1 g, Sugar 48 g, servingSize 1 serving
Ingredients:
- 1 ½ cups milk
- 2 ½ tablespoons lemon juice (divided)
- 1 ⅓ cup mashed bananas
- ⅔ cup butter (softened)
- ½ cup brown sugar
- 1 cup white sugar
- 3 large eggs
- 1 teaspoons vanilla
- 3 cups flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- 8 ounces cream cheese
- ⅓ cup butter (softened)
- 1 teaspoon lemon juice
- 1 ½ teaspoons lemon zest (from 1 lemon)
- 3-3 ½ cups powdered sugar
Instruction:
- {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat oven to 350°. Grease and flour a 9 x 13 pan.’, ‘name’: ‘Preheat oven to 350°. Grease and flour a 9 x 13 pan.’, ‘url’: ‘https://www.spendwithpennies.com/banana-cake/#wprm-recipe-134393-step-0-0’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Place 1 ½ tablespoons lemon juice in a measuring cup. Top to 1 ½ cups with milk. Set aside.’, ‘name’: ‘Place 1 ½ tablespoons lemon juice in a measuring cup. Top to 1 ½ cups with milk. Set aside.’, ‘url’: ‘https://www.spendwithpennies.com/banana-cake/#wprm-recipe-134393-step-0-1’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Mix together mashed banana with 1 tablespoon lemon juice, set aside.’, ‘name’: ‘Mix together mashed banana with 1 tablespoon lemon juice, set aside.’, ‘url’: ‘https://www.spendwithpennies.com/banana-cake/#wprm-recipe-134393-step-0-2’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Beat together butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting).’, ‘name’: ‘Beat together butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting).’, ‘url’: ‘https://www.spendwithpennies.com/banana-cake/#wprm-recipe-134393-step-0-3’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in bananas. Pour into prepared pan.’, ‘name’: ‘Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in bananas. Pour into prepared pan.’, ‘url’: ‘https://www.spendwithpennies.com/banana-cake/#wprm-recipe-134393-step-0-4’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Put into the oven and reduce heat to 300°F. Bake 60 – 70 minutes (see note below) or just until toothpick inserted in center comes out clean (do not over bake).’, ‘name’: ‘Put into the oven and reduce heat to 300°F. Bake 60 – 70 minutes (see note below) or just until toothpick inserted in center comes out clean (do not over bake).’, ‘url’: ‘https://www.spendwithpennies.com/banana-cake/#wprm-recipe-134393-step-0-5’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.’, ‘name’: ‘Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.’, ‘url’: ‘https://www.spendwithpennies.com/banana-cake/#wprm-recipe-134393-step-0-6’}
- {‘@type’: ‘HowToSection’, ‘name’: ‘FROSTING’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Cream together butter & cream cheese until fluffy. Add in lemon zest and juice.’, ‘name’: ‘Cream together butter & cream cheese until fluffy. Add in lemon zest and juice.’, ‘url’: ‘https://www.spendwithpennies.com/banana-cake/#wprm-recipe-134393-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add powdered sugar a little at a time until you reach desired consistency. Spread over cooled cake.’, ‘name’: ‘Add powdered sugar a little at a time until you reach desired consistency. Spread over cooled cake.’, ‘url’: ‘https://www.spendwithpennies.com/banana-cake/#wprm-recipe-134393-step-1-1’}]}
The Best Banana Cake Recipe
This is the best easy, moist banana cake recipe, and it’s made completely from scratch! My recipe is perfectly balanced with extra bananas and complementary spices and it’s crowned with a silky smooth cream cheese frosting. This is the snack cake of your dreams!Be sure to check out the how-to video!
Prep: 25min
Total: 70min
Yield: 24
Serving Size: 1 slice
Nutrition Facts: servingSize 1 slice, calories 350 kcal, Carbohydrate 37 g, Protein 3 g, Fat 22 g, Saturated Fat 14 g, Trans Fat 1 g, Cholesterol 51 mg, Sodium 234 mg, Fiber 1 g, Sugar 26 g
Ingredients:
- ¾ cup unsalted butter (softened to room temperature (170g))
- ¾ cup canola or vegetable oil ((175ml))
- 1 cup light or dark brown sugar ((200g))
- ½ cup sugar ((100g))
- 2 cups well-mashed ripe bananas ((470g) (this is typically 4 bananas for me))
- 2 large eggs (room temperature preferred)
- ¼ cup buttermilk ((60ml))
- 1 Tablespoon vanilla extract
- 2 ½ cups all-purpose flour ((312g))
- 1 teaspoons baking soda
- 1 teaspoons baking powder
- 1 teaspoon salt
- 8 oz cream cheese (softened (225g))
- ½ cup unsalted butter (softened (113g))
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 ½ cups powdered sugar ((315g))
- 1 Tablespoon heavy cream
- ½ cup chopped walnuts (for topping (optional))
Instruction:
- {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat oven to 350F (175C) and spray a 9×13″ (approximately 23x33cm) pan with baking spray or lightly grease and flour.xa0 Set aside.’, ‘name’: ‘Preheat oven to 350F (175C) and spray a 9×13″ (approximately 23x33cm) pan with baking spray or lightly grease and flour.xa0 Set aside.’, ‘url’: ‘https://sugarspunrun.com/best-banana-cake/#wprm-recipe-12935-step-0-0’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy.’, ‘name’: ‘Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy.’, ‘url’: ‘https://sugarspunrun.com/best-banana-cake/#wprm-recipe-12935-step-0-1’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Add oil and beat to combine. ‘, ‘name’: ‘Add oil and beat to combine. ‘, ‘url’: ‘https://sugarspunrun.com/best-banana-cake/#wprm-recipe-12935-step-0-2’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Stir in mashed bananas.’, ‘name’: ‘Stir in mashed bananas.’, ‘url’: ‘https://sugarspunrun.com/best-banana-cake/#wprm-recipe-12935-step-0-3’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Add eggs, buttermilk, and vanilla extract and stir until well-combined.’, ‘name’: ‘Add eggs, buttermilk, and vanilla extract and stir until well-combined.’, ‘url’: ‘https://sugarspunrun.com/best-banana-cake/#wprm-recipe-12935-step-0-4’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘In a separate bowl, stir together flour, baking soda, baking powder, and salt.’, ‘name’: ‘In a separate bowl, stir together flour, baking soda, baking powder, and salt.’, ‘url’: ‘https://sugarspunrun.com/best-banana-cake/#wprm-recipe-12935-step-0-5’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Gradually add to wet ingredients until completely combined. ‘, ‘name’: ‘Gradually add to wet ingredients until completely combined. ‘, ‘url’: ‘https://sugarspunrun.com/best-banana-cake/#wprm-recipe-12935-step-0-6’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Spread batter into prepared pan and bake on 350F (175C) for 45-55 minutes (see note 1) or until a toothpick inserted in the center comes out mostly clean with few moist crumbs.xa0 Allow to cool completely before covering with frosting.’, ‘name’: ‘Spread batter into prepared pan and bake on 350F (175C) for 45-55 minutes (see note 1) or until a toothpick inserted in the center comes out mostly clean with few moist crumbs.xa0 Allow to cool completely before covering with frosting.’, ‘url’: ‘https://sugarspunrun.com/best-banana-cake/#wprm-recipe-12935-step-0-7’}
- {‘@type’: ‘HowToSection’, ‘name’: ‘Silky Cream Cheese Frosting’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Combine cream cheese, butter, vanilla extract, and salt in a large bowl and beat with an electric mixer until creamy.’, ‘name’: ‘Combine cream cheese, butter, vanilla extract, and salt in a large bowl and beat with an electric mixer until creamy.’, ‘url’: ‘https://sugarspunrun.com/best-banana-cake/#wprm-recipe-12935-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘With mixer on low-speed, gradually add powdered sugar until completely combined.’, ‘name’: ‘With mixer on low-speed, gradually add powdered sugar until completely combined.’, ‘url’: ‘https://sugarspunrun.com/best-banana-cake/#wprm-recipe-12935-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add heavy cream and gradually increase speed to high.xa0Beat on high for 30 seconds.xa0xa0’, ‘name’: ‘Add heavy cream and gradually increase speed to high.xa0Beat on high for 30 seconds.xa0xa0’, ‘url’: ‘https://sugarspunrun.com/best-banana-cake/#wprm-recipe-12935-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Spread over completely cooled banana cake.xa0Top with chopped walnuts (if using).xa0 Slice and serve!’, ‘name’: ‘Spread over completely cooled banana cake.xa0Top with chopped walnuts (if using).xa0 Slice and serve!’, ‘url’: ‘https://sugarspunrun.com/best-banana-cake/#wprm-recipe-12935-step-1-3’}]}
Moist And Fluffy Banana Cake | Easy Recipe
FAQ
What kind of banana is best for banana cake?
right/bottom ~ A banana must be really ripe — nearly all brown and even, if you want, well into “black” — to yield luscious banana flavor in banana bread, banana cake and banana cookies.
What happens if you put too much banana in banana cake?
Using too many bananas
It may be difficult, but you must fight the urge to use more bananas than your recipe requires. Using too many bananas can make your bread heavy and damp in the center, causing it to appear undercooked and unappealing.
Why is my banana cake not moist?
The ratio of wet to dry ingredients determines a cake’s moisture level. If there’s simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there’s too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.
How to make banana cake Jamie Oliver?
Peel and mash the bananas in a separate bowl with the back of a fork, then whisk in the melted butter, sugar, eggs, yoghurt and vanilla extract. Add the flour mixture to the banana mixture and whisk until just combined. Spoon into the cake tin and bake for 40 to 50 minutes, or until an inserted skewer comes out clean.
Why is my banana cake hard?
You overmix the batter.
The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread. Simply stir until moist, and then do no more.
