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
I love your recipe can we make it without frosting as plain banana bread or the same cake without frosting
I love your recipe thanks so much for sharing with us !
Can this recipe be made in two 8×8 pans
Hi Diane! That should work just fine. Let us know if you give it a try!
made this cake and ate it with chocolat frosting……Ho my God it was heaven….so moist and soft and the taste was superb
Hi Sally. I tried this cake. But without the frosting. Love it! But it is still too sweet for me. If i want to make a less sweet version how much sugar should i reduce to? Can i use only brown sugar?
Hi Lina, so glad you enjoyed this one! You can certainly try reducing the sugar, but keep in mind that it plays an important role in the texture and structure of the cake, too. Start by reducing just a bit and then feel free to adjust more/less for future batches.
If one uses a Pyrex pan 9×13, does it require more cooking time?
My experience would suggest that it does.
Hi Graeme, we typically bake this cake in a glass pan so the bake time should be right around 45-50 minutes, but each oven can be a bit different so don’t be alarmed if yours takes a few minutes longer. Enjoy!
What an easy recipe. I forgot to add the vanilla. The cake was light, fluffy and didn’t need the vanilla flavor. My family LOVED it! I did too! I will be making this cake again.
I made this cake for two of my church friends. Having never made it before I was hoping it came out tasty. Oh
my goodness! It was amazing! Unbelievably moist and the frosting is irresistible. Two thumbs up!
Can I used cake flour instead of all purpose? Sorry if this question was already answered, I scanned the reviews and didn’t see it.
Hi Mandii, With the addition of heavy banana, cake flour is too light for this cake recipe. Best to stick with all-purpose flour here.
I really don’t want to go to the store and I am out of AP flour. I do have bread flour (a 00 14%protein flour that I use) and whole wheat flour. How can I make this today ?
Hi Linda, you may enjoy our Whole Wheat Banana Bread instead!
Thank you so much for this recipe. I never baked before but I grew up with banana cake I always admire in one of our bakeries nearby. I have been using your recipe and it is a total success. Kudos to the fluffyness and the moist of the cake using this recipe. Well done!
Sooooo Moist & Lovely. It’s the best Banana Cake I’ve ever made ❤️Thank U
Oh my goodness is this cake delicious!! I made buttercream frosting instead because that’s what my hubby prefers and I was making this for his birthday. I think the cream cheese frosting would be fabulous but it was also great work buttercream!
How many calories per good slice please.
Hi Beverley, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
So when I imported this recipe to the Cookbook app, it changed the amount of flour to 3 1/8 cups and it turned out amazing. I don’t know why it did it, but I’m not going to question it. 😀
The batter looked curdle after I finished beaten in the flour and butermilk, is it supposed to be like that?
Hi Carmina, were all of your ingredients at room temperature? When ingredients are varying temperatures (i.e. if your buttermilk was cold), that can often cause the batter to become a bit curdled.
Followed the recipe exactly. Cooked it for two hours and still came out raw…bit too moist I think!
Hi Harriet, were you perhaps using a different sized pan or made any changes to the ingredients? The cake should take just under an hour to bake through (about 45-50 minutes), so the fact that it was still underbaked at two hours has us wondering if there was too much batter in the pan. We’re happy to help troubleshoot further!
Sally- I’m not an accomplished bake and when a friend bemoaned he never had birthday cupcakes in school or really ever, I thought I’d do something about that. I knew he liked banana so when I stumbled upon your recipe The icing convinced me. It was late and I may have had some wine with dinner. Somehow I wound up making both frostings AND the caramel sauce. Late into the night I was thinking “Golly this is a lot of work for cupcakes.” When I went into the kitchen to finish the icing with the recipe, I laughed realizing I had clicked through on others and just kept going the night before! Well, thank you for having recipes that even a first time cupcake baker can follow. Thank you for posting three icing/sauce recipes that work exactly as you say. Lastly, you can use all three on top of a cupcake and everyone thinks that’s how they are supposed to be made! This site is amazing btw Thank you again!
Amazing ! I added a cup of walnuts and zest of an orange very moorish yum!!
The first time I made your cream cheese frosting, it was perfect. I’ve made it 2 times since and both times, the frosting curdles. This last time I even made sure my butter was not hot.
Hi Marlena, I’m sorry to hear your frosting didn’t turn out well. The butter and cream cheese should both be room temperature, which is actually still a little cool to the touch. You can read more about what room temperature butter really means here. I hope you give it another try!
This is a rlly good recepie, I doubled it and I didn’t have buttermilk, so I just used normal milk. Also, I didn’t have all purpose flour (I just ran out) so I just used whole wheat flower and added a tsp of baking soda to it. It turned out AMAZING. The best thing I made in a long time
Another fantastic recipe from Sally. This is no exception. The cake is rather large so I made two and layered them. Family loved it.
The cake is in the oven and I made the frosting absolutely the best frosting recipe ever! Can’t wait to taste the cake!
Can cake flour be used instead of all purpose flour
Hi Roberta! With the addition of heavy banana, cake flour is too light for this cake recipe. Best to stick with all-purpose flour here.
This truly is the best banana cake I’ve ever had! I used to always make a banana bread, but my husband asked for it to be more cakey, so I googled banana cake and found this recipe and now I’m never baking the bread again!! The cake is perfect, the frosting is perfect, and abundant, and the combination of both is pure heaven!
This is a perfect recipe and I so love it. My new go-to recipe. Thank you so much.
Made this cake yesterday it was delicious my hubby loved it! You have some great recipes
I doubled the recipe when I made this cake because I have a very large family with an extreme sweet tooth. The cake was a big hit so moist. So good
Had really ripe bananas that i needed to use up. My husband wanted a cake for a change. OMG. He said this is now his favorite cake. I went to this recipe because it had buttermilk. My favorite chocolate cake has buttermilk, which makes it so moist. I had to make 1/2 the frosting since he got into the cake before it was cool enough to frost. Will DEFINITELY be adding this one to my recipe box.
The banana cake is cooking; I’m about to make the frosting, thinking, “hmmm, I guess the buttermilk (which I surprisingly had, and was a reason I chose this recipe) goes in the frosting.” Nope. Completely missed that last direction about adding the buttermilk to the cake mix. But even the mistakes are great when the recipe is from Sally’s Baking Addiction. I’ll try this recipe again with the buttermilk, but even without, more than edible. My number one site for anything baking.
Go to banana cake recipe! It’s SO yummy and simple to make!
3rd time I made. We love it. Gets better every time I double the frosting cuz we can eat it by the spoonful it’s so goog
What do you think about making this with oil instead of butter?
Hi Cat, you could try using solid coconut oil instead, but we fear the texture will be greasy (and, of course, lacking butter flavor).