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Banana Cake Recipe

Perfect Banana Cake

This banana cake recipe will give you the most delicious and moist cake you've ever tasted. Made with very ripe bananas, buttermilk, and topped with creamy cream cheese frosting, this cake is dense but not heavy with incredible banana flavor.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 45 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Banana Cake
  • 1½ cups mashed ripe bananas about 4 medium or 3 large bananas with brown spots
  • 3 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • ½ cup brown sugar packed light or dark
  • 3 large eggs at room temperature
  • 2 teaspoons vanilla extract pure
  • 1½ cups buttermilk at room temperature
Cream Cheese Frosting
  • 8 ounces cream cheese full-fat brick style, softened
  • ½ cup unsalted butter softened to room temperature
  • 3 cups powdered sugar plus extra ¼ cup if needed
  • 1 teaspoon vanilla extract pure
  • ⅛ teaspoon salt

Equipment

  • 9x13-inch baking pan
  • Stand Mixer or Hand Mixer
  • large mixing bowls
  • Wire Cooling Rack
  • Whisk
  • Rubber spatula

Method
 

  1. Prepare Your Pan: Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking pan thoroughly.
  2. Mash the Bananas: Mash your bananas until smooth. I use my mixer for this step. Set them aside.
  3. Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
  4. 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.
  5. Add Wet Ingredients: Add eggs one at a time, then vanilla. Mix in the mashed bananas until combined.
  6. Combine Everything: Alternate adding the dry ingredients and buttermilk in three additions. Start and end with the flour mixture. Mix just until incorporated.
  7. Bake the Cake: Spread batter evenly in your prepared pan. Bake for 45-50 minutes. Test doneness with a toothpick in the center.
  8. Cool Completely: Let the cake cool completely before frosting. I often refrigerate it for 45 minutes to speed cooling.
  9. 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.
  10. Frost and Serve: Spread frosting generously over the cooled cake. Refrigerate for 30 minutes before serving.

Notes

Buttermilk Substitute: Add 1 tablespoon lemon juice or vinegar to 1½ cups whole milk. Let sit for 5 minutes.
Frozen Bananas: Thaw completely and drain excess liquid before mashing.
Storage: Store covered in refrigerator for up to 5 days. Cake improves after first day.
Cupcake Version: Fill cupcake liners halfway and bake for 20-22 minutes.
Don't Overmix: Mix batter just until ingredients are combined to avoid tough texture.