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
Hi! Excited to try this recipe 🙂 Just wondering do you just leave the cake in the pan for cooling? Does the cake tend to dry out if left in room temperature for too long? What would you recommend as a rule of thumb on leaving it in room temperature? Thank you!
Hi Sophia! Yes, we cool the cake in the pan, and usually serve it straight from the pan as well. After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature. After that, we would refrigerate it.
Fantastic! What about undecorated? Thank you so much
Unfrosted, we would store this cake at room temperature for 2 days or in the refrigerator for up to 1 week.
Every one of your recipes I’ve tried has turned out amazing! Do you think it would be possible to use cake flour for this recipe?
Hi Danielle, with the addition of heavy banana, cake flour is too light for this cake recipe. Best to stick with all-purpose flour here.
I made this today and it is amazing!!!
Your recipes look great
I REALLY wanted to love this, but didn’t. It was objectively not cake, it was banana bread. It was not light and tender in the way I expect cake to be. It was dense and heavier with the exact texture of banana bread. The end result was not bad by any means, but cake it was not. And if I’m going to make banana bread I prefer the recipe I use over this one.
Hi Laura, with all the banana in this cake, it’s definitely a denser cake (than, say, a light white cake). 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. Thanks so much for giving this recipe a try!
I love this cake! It is so moist. It didn’t even need the frosting but the frosting is so good.
Best banana cake I’ve ever made and tasted
Already made it once and everyone loved it. Planning to make it again. However, have a bag of self raising flour that needs to be used up. Can it replace the flour and the baking power mentioned here?
Hi Saida, we don’t recommend using self rising flour in this recipe. It would take additional recipe testing to ensure accurate results.
Could I add chocolate chips? Amount?
Hi Alicia, Chocolate chips would be a delicious addition! Add about 1 cup of chocolate chips with the last addition of the dry ingredients, no other changes necessary.
Just pulled out all the ingredients to make this as I have bananas to use up but realised I have no butter…Can I replace the butter with oil?
Hi Amy, you could try using solid coconut oil instead, but we fear the texture will be greasy (and, of course, lacking butter flavor).
I love the cake a lot but after making if a few times I find the combination with the icing a bit too sweet. I have added passion fruit to the icing and find it balances it.
Can I add walnuts to recepi
Hi Gloria, absolutely. Gently stir in about 1 cup of chopped walnuts after the wet and dry ingredients are mixed together.
Absolutely delicious! I had some speckly bananas that needed to be made into something and my craving for cake brought me here. I will definitely be making it again!
Fantastic recipe – great cake. I only used about 1 cup of confectioner’s sugar in the frosting, because I don’t like it too sweet. I will absolutely make this again!
Love this recipe! How would you adjust the cook time for cupcakes?
Hi Olivia, see recipe notes for cupcake details. Enjoy!
Sally, thanks for answering my question so promptly. I bought a new 9X13 pan and my cake is now in the oven. (We’re having the kids and grands over to watch the early returns tonight.). You might not get to this next question in time, but no worries, I just thought I would ask. I love bananas with chocolate. What would you think of using chocolate cream cheese frosting on this cake?
Hi Jay, chocolate cream cheese frosting would be delicious here!
I have made this cake 3 times now and can attest that it is indeed the best! It makes a large cake, I cut it into three to share with neighbours, colleagues and the family. Didn’t use the frosting the first time, wouldn’t go without it now that I have though haha!
Sally, can this cake be baked in a 9 by 13 quarter sheet pan?
Hi Jay! You’ll want a deeper 9×13 inch pan for this cake.
Hi, Sally! I forgot to ask you if there is enough leavening in this banana cake recipe to yield loaves baked in loaf pans to dome? I want my loaves to raise like pumpkin bread with no flat tops. Thanks again!!
Hi Dionakaye, we’d recommend using our banana bread recipe instead. Enjoy!
Hi, Sally! I am very interested in this recipe for banana cake because I work in a commercial kitchen and have been appointed to make and bake 150 smaller than standard loaves (not mini) of banana nut bread for our annual Staff Christmas party. Another recipe was given me to utilize, but I am wondering if I use your recipe with some changes it would still work for me. For example, can sour cream be substituted for buttermilk, and can your recipe be baked in bread loaf pans? Thank you very much for your input!!
Hi Dionakaye, happy to help! You can learn more about using sour cream as a substitute for buttermilk in this post. You can divide this batter into 2 loaf pans, we’re unsure of the exact bake time.
I want to make this banana cake but I can’t find buttermilk in the store. Can I use regular 1% milk?
Hi Karin, Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed.See the recipe notes below the recipe for details.
This cake is so moist and easy to make. Great cake for when you have a few over ripe bananas! I agree it is the best! This is my go to site for the best baking recipes. I also own a couple of Sally’s books. Thanks for a great site!
Could I replace the Buttermilk with sour cream by any chance? We LOVE this cake in our house! I just have a tub of sour cream I would love to use up. Thanks so much!!
Hi Niru, you can learn more about using sour cream as a substitute for buttermilk in this post. Hope you enjoy the cake!
Oh my gosh! Amazing cake. And so easy. I made it in 2 layers. I tried to post a pic but the website wouldnt let me.
Definitely a keeper.
Can this be baked in a loaf pan?
Hi Carol, you can divide this batter into 2 loaf pans, or you can use our banana bread recipe instead.
Have all the stuff to make this other a cream cheese. Any other frosting recommendations? Thanks!
Hi Lexie, a regular vanilla buttercream frosting would work great here!
Thanksm it is a great recipe!
As soon as I put the eggs in, the mixture curdled. Worst recipe.
It’s meant to curdle Susi! It doesn’t matter in baking! This recipe is top notch.
Hi Susi, that’s expected when trying to combine the varying consistencies of wet ingredients. Once you add the dry ingredients, it should come together. Did you bake the batter?
Can icying be stored in frig or freeze it. Cream cheese does not freeze well, I thinking not?
Hi Miriam, cream cheese frosting can be covered and stored for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
Thank you for Recipe & Tips on ‘Best Banana Cake’. It was delicious. I was asked to bake again, even brought me ripe bananas.
I only have an 8×8 pan or 7” and 10” round cake pans. Would I’ve able use these instead?
Hi Suzin, you can halve this recipe for an 8×8 baking dish. The bake time will be shorter, though we can’t say exactly how long. Use a toothpick to test for doneness. For the eggs, use 1 egg then crack a 2nd egg, beat it, and use half of the mixture. Happy baking!
I’m a big baking fan, I make cakes all the time, but never seem to find the right recipe for banana bread. I followed your recipe down to the letter, added 4 medium bananas, and the results were not great. To much moisture and so it’s mushy inside, even though I baked it an extra 10 minutes. I was really hoping that this recipe is THE one, but it seems it’s not for me.
Hey! You might benefit from baking with a scale of you aren’t already. Things vary so much with volume or description that it’s likely playing a roll in whats happening. What you think is a medium banana could be actually a large for example. When using a scale it’s extremely precise and way less room for error. It might help! Plus, way less dishes haha
Is there a baking scale that you prefer to use?
Hi Alyce, This is the food scale that we use and love.
To expound on what Lo said, a scale would be best, but not absolutely necessary. The “4 medium bananas” is just an estimate of how many bananas make the specified 1 and 1/2 cups of mashed bananas. The important thing is to measure out 1 and 1/2 cups of mashed bananas. If you didn’t measure the mashed banana by how many cups, that could have been the issue.