This banana cake recipe will give you the most delicious and moist cake you’ve ever tasted. I discovered this recipe at a family gathering, and it completely changed how I think about banana desserts.
My Discovery of the Perfect Banana Cake
At my cousin’s family reunion, I tasted something magical. The banana cake she served was incredibly moist and rich. I couldn’t stop eating it.
I spent 35 minutes asking her about every detail. The cake had the perfect balance of sweetness and banana flavor. It was dense but not heavy, with a crumb that held together beautifully.
She told me this recipe never fails. Everyone who tries it asks for the recipe immediately. After testing it myself, I understand why.
Why This Banana Cake Recipe Works
This recipe creates the perfect texture through several key techniques:
- The Right Bananas Use very ripe bananas with brown spots. These sweeter bananas provide more flavor than fresh ones. You need about 4 medium bananas or 3 large ones.
- Buttermilk Magic Buttermilk makes this cake incredibly moist. The acid also helps activate the baking soda for better rise. Don’t skip this ingredient.
- Proper Mixing Cream the butter and sugars well for 2 minutes. This creates the cake’s tender texture. Mix the wet and dry ingredients just until combined to avoid toughness.
Essential Ingredients
For the Cake:
- 1½ cups mashed ripe bananas
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1½ cups buttermilk
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Step-by-Step Instructions
- Prepare Your Pan. Preheat your oven to 350°F. Grease a 9×13-inch baking pan thoroughly.
- Mash the Bananas. Mash your bananas until smooth. I use my mixer for this step. Set them aside.
- Mix Dry Ingredients. Whisk together flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
- Cream Butter and Sugars. Beat the softened butter until creamy. Add both sugars and beat for 2 minutes until light and fluffy. Scrape the bowl sides as needed.
- Add Wet Ingredients. Add eggs one at a time, then vanilla. Mix in the mashed bananas until combined.
- Combine Everything. Alternate adding the dry ingredients and buttermilk in three additions. Start and end with the flour mixture. Mix just until incorporated.
- Bake the Cake. Spread batter evenly in your prepared pan. Bake for 45-50 minutes. Test doneness with a toothpick in the center.
- Cool Completely. Let the cake cool completely before frosting. I often refrigerate it for 45 minutes to speed cooling.
- Make the Frosting. Beat cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla, and salt. Beat on low speed first, then high speed for 2 minutes.
- Frost and Serve. Spread frosting generously over the cooled cake. Refrigerate for 30 minutes before serving.
Pro Tips for Success
- Banana Preparation Frozen bananas work perfectly. Thaw them completely and drain excess liquid before mashing.
- Buttermilk Substitute Don’t have buttermilk? Add 1 tablespoon lemon juice or vinegar to 1½ cups whole milk. Let sit for 5 minutes.
- Storage Tips Store covered in the refrigerator for up to 5 days. The cake actually improves after the first day as flavors meld.
Common Mistakes to Avoid
Don’t use fresh bananas. They lack the concentrated sweetness and flavor you need.
Avoid overmixing the batter. This creates tough, dense cake instead of the tender crumb you want.
Don’t skip the cooling time. Warm cake will melt the frosting and create a mess.
Variations to Try
- Cupcake Version Fill cupcake liners halfway and bake for 20-22 minutes at the same temperature.
- Layer Cake Divide batter between two 9-inch pans. Bake for 26-30 minutes.
- Different Frostings Try vanilla buttercream, salted caramel, or brown butter cream cheese frosting for variety.
Why This Recipe Stands Out
This banana cake recipe delivers consistent results every time. The combination of ripe bananas, buttermilk, and proper technique creates incredible moisture and flavor.
The cream cheese frosting complements the banana perfectly. It’s tangy enough to balance the sweetness but rich enough to feel indulgent.
After making this cake dozens of times, I can confirm it’s foolproof. The texture stays perfect, and the flavor always impresses guests.
Final Thoughts
This banana cake recipe has become my go-to dessert for gatherings. It’s simple enough for beginners but impressive enough for special occasions.
The key is using very ripe bananas and not rushing the process. Take time to cream the butter and sugars properly, and let the cake cool completely before frosting.
Try this recipe once, and you’ll understand why everyone asks for it. It truly is the best banana cake you’ll ever make.
Perfect Banana Cake
Ingredients
Equipment
Method
- Prepare Your Pan: Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking pan thoroughly.
- Mash the Bananas: Mash your bananas until smooth. I use my mixer for this step. Set them aside.
- Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
- Cream Butter and Sugars: Beat the softened butter until creamy. Add both sugars and beat for 2 minutes until light and fluffy. Scrape the bowl sides as needed.
- Add Wet Ingredients: Add eggs one at a time, then vanilla. Mix in the mashed bananas until combined.
- Combine Everything: Alternate adding the dry ingredients and buttermilk in three additions. Start and end with the flour mixture. Mix just until incorporated.
- Bake the Cake: Spread batter evenly in your prepared pan. Bake for 45-50 minutes. Test doneness with a toothpick in the center.
- Cool Completely: Let the cake cool completely before frosting. I often refrigerate it for 45 minutes to speed cooling.
- Make the Frosting: Beat cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla, and salt. Beat on low speed first, then high speed for 2 minutes.
- Frost and Serve: Spread frosting generously over the cooled cake. Refrigerate for 30 minutes before serving.