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’ve made this recipe twice so far. The only thing I did different was to sprinkle a little bit of cinnamon on top of the frosting. Such a great cake!
Delicious! next time I think I’ll make the brown butter frosting and try it that way too. Yummmm..my family loved it, it’s a keeper, that frosting is so creamy OH MY!
I loved the whole recipe…the butter milk helps a lot.
How can I make this gluten free?
Hi Veronica, we haven’t tested this recipe using a gluten-free all-purpose flour, so we’re unsure of the results. Let us know if you do decide to try anything.
I have an ongoing loss of sight but I had to make this cake one more time! Love it that much! It’s in the oven now and hubby says he will gel me with the frosting and spreading it. Thank you for all of your wonderful recipes over the years!
This is the best banana cake I have ever tasted. I made exactly as the recipe says except I added the juice of a large lemon to the frosting instead of vanilla. We can’t stop eating it!
Why did my cake sink in the middle?
Hi Deb, a cake with a sunken middle typically indicates that it has been under baked. A few additional minutes in the oven should help for next time!
I love this recipe. I’ve made it twice now and the result is brilliant. So easy to make and moist. I amped up my icing a bit by browning the butter first. Soooooo good. Thanks Sally!
Amazingly good! I didn’t frost the cake….it was delicious without it! Thank you!
O. M. G. This is legit. Just wow. I’m sitting here shoveling bites of this perfect recipe in my face as I write this. Just so good. This is definitely going in the party-worthy recipe list
This cake delivers on every level- outstanding banana flavor, moist, and the perfect level of sweetness! I totally see why you dessert-stalked your cousin for this recipe! I halved the recipe to make a smaller 8×8 version since, sadly, I’m the only dessert fan in our family! I subbed in coconut oil for the butter too, and it turned out amazing!
This banana cake was great! I ate way too much of it! I can say that next time I make it, I’ll be baking it in 2 8in. Round pans & doubling the icing so I can layer it. I wouldn’t change anything with the cake recipe. For the icing, I used 2 cups of powdered sugar rather than 4 & it was probably the most rounded, most cheesecake like cream cheese ever. I actually saved the recipe bc that will be my go to when making cream cheese icing. My whole family loved the cake. Just 3 of us ate the whole thing!
Could I use almond milk to make the butter milk for the banana cake.
Hi Joyce, in a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich. You can learn more about DIY buttermilk substitute here.
This recipe is so good!! Has anyone tried making it with cake flour? I’m curious if it would come out less dense.
Hi Adrienne, cake flour is too light to pair with the heavy bananas in this recipe. We’re glad you enjoyed it!
This banana cake is the best! I believe my father could live on this, and this alone lol! While I have used the frosting shown in the recipe, everyone who has had the cake prefers the chocolate cream cheese frosting. This is my go to recipe for banana cake! Thanks so much for sharing, Sally!
I made this as a three layer cake to be the dessert for a friend’s retirement dinner. (who else here tries new recipes the day of a dinner party?) Based on the ratings I expected it to be really good but wow. It was a huge hit, nonstop compliments. I used apple bananas which I grow on my property. I needed to make my own buttermilk but didn’t have whole milk on hand so I used heavy cream (with lemon juice). I was a little worried it would make it too heavy or rich but it worked perfectly. The banana flavor is strong with the perfect balance of spice. I used Brown Butter Cream Cheese frosting which in my opinion is the perfect match for this cake… it’s delicious and just different enough from everyday cream cheese frosting that everyone noticed.
Hello James,
Can you please send the the (3) three Layer Banana Cake Recipe, with the I would love to make the Brown Butter Cream Cheese Frosting!!! I’m needing the recipe, and also will the Banana Cake recipe provided be enough ingredients to make a Three Layer Cake?
Here is our Banana Layer Cake with Brown Butter Frosting. Enjoy!
Wish I can share a pic! loved this recipe! Came out great and delicious!
Just made this with my two boys. It’s delicious! I made it gluten free with two cups of Bobs Red Mill 1:1 and one cup of oat flour. I also used half butter and half refined coconut oil. My batter seemed really wet so I omitted the last 1/2 cup or so of the soured milk. Omitted the frosting. It was amazing and you can’t tell it’s gluten free!
Can I use hazelnuts since I don’t have walnuts?
Hi Maria, Sure! Gently stir in about 1 cup of hazelnuts after the wet and dry ingredients are mixed together.
Has anyone tried making this dairy free? My daughter looooves bananas so I want to make this for her birthday but she’s allergic to milk.
Hi Meg, we haven’t tried a dairy-free version of this recipe, but let us know if you do any experimenting!
Hello! I was so excited to make your cake. I have no idea what I did wrong. I measured precisely & thought I followed directions step by step. Everything looked fine, but instead of coming out light & fluffy, the cake was so heavy! The frosting was delicious & came out perfect. What went wrong? The temperature was correct & the cake rose up beautifully, but then sort of deflated.
Hi Monica, if the cake tasted heavy over overly dense, it’s possible the cake batter was over mixed — that’s usually the culprit for dense cakes. We share more helpful tips on how to prevent dry and dense cakes here, that you might find helpful for next time. If the cake is deflating after coming out of the oven, it’s possible it was slightly underbaked, too, which can also cause it to seem dense. Thanks so much for giving this recipe a try!
Hi Monica, are you measuring with a scale instead of standard cups? If you use to much banana in this recipe it will collapse the cake too. I always fold the recipe amount of banana in at the end to keep it light as well. Hope this helps.
Any changes needed if i want to add CHOPPED WALNUTS? How much should i add? And would that even taste good in this recipe? Open to other better-suited nut recommendations too. Thanks!
Hi Rebecca, absolutely. Gently stir in about 1 cup of chopped walnuts after the wet and dry ingredients are mixed together.
Made this for reunion. Only differece was used Truvia in cake per Truvia instructions half as much as sugar. Made 3 days in advance frosted and cut up and put in tupperware containers, put in frig. Must have been GOOD gone in minutes and asking for more. Best compliament was Granddaughter, her birthday is in a month or so and she told me Grandpa I want one of these for my birthday.
Hi, recipe states 3 cups of flour =375gms. Isn’t 1 cup 250gms? I made this cake, followed the recipe exactly and it sank in the middle. Badly. I’ve never had this happen before. Is the flour measurement correct please?
Hi Louise, yes, the measurement is correct. The density of ingredients varies and while 1 cup of some ingredients like semi-liquids and liquids is 250g, the weight of 1 cup of flour is 125g. Sorry you had trouble with this recipe. It sounds like it was under-baked and/or the size of the baking dish was too small. What are the measurements of the size pan you used?
Cover leftover cake tightly and store in the refrigerator for 5 days.
Can we just eat it and skip the above directive to ‘store’ it?
Hi Jocko, you certainly can! We hope you love the cake!
Excellent recipe! I cut it in half, ran the bananas through my food processor, and used an 8×8 baking dish. Baked for 45 minutes. I thought I’d try a crumb topping instead of the frosting, but most of it sank into the cake. Any tips on how to prevent that? Still, it is absolutely delicious! I may never make banana bread again since this was so good!
Can I use self rising flour. I don’t have enough AP
We don’t recommend using self rising flour in this recipe. It would take additional recipe testing to ensure accurate results.
I volunteer as a baker at a summer camp and made this for 250 people. Turned out perfectly. I topped it with a maple cream cheese frosting. Thanks for a great recipe.
I didn’t have a tin the required size , so I used loaf shaped tins. There was a lot more mixture than I was expecting it made 3 loaves I also added a couple of handfuls of chopped pecan nuts
This banana cake is ah-maz-ing! SO moist and delicious. I throw walnuts in and often throw chopped toasted walnuts on the (perfect, buttery) frosting. I think I’ve made it four times this summer and doubled my banana purchases. Also, THANK YOU for including the metric weights in your recipes. With fruit in particular, “four medium name-your-fruit” could mean anything. Big love from Canada, Sally and team!