Ultimate Moist Banana Cake with Velvety Cream Cheese Frosting
If you’re looking for a dessert that’s equal parts comforting and indulgent, this banana cake is your answer. Bursting with the natural sweetness of ripe bananas and topped with a luscious cream cheese frosting, this cake is a crowd-pleaser for any occasion—be it a family gathering, a cozy weekend treat, or a potluck showstopper. This recipe transforms simple pantry staples into a moist, flavorful cake that’s sure to become a staple in your baking repertoire. Below, I’ll guide you through every step, share pro tips, and offer variations to make this cake your own.
Why This Banana Cake Stands Out
Unlike denser banana breads or overly sweet desserts, this banana cake strikes the perfect balance: tender, fluffy, and packed with banana flavor. The addition of buttermilk ensures a soft crumb, while the combination of butter and oil keeps it moist for days (if it lasts that long!). The optional hint of cinnamon adds warmth, and the creamy, tangy frosting ties it all together. Whether you’re a seasoned baker or a beginner, this recipe is approachable yet delivers bakery-quality results.
Ingredients for the Banana Cake
To create this delectable cake, you’ll need the following ingredients. I’ve included notes on substitutions to help you work with what you have on hand.
For the Cake:
- 2 1/2 cups all-purpose flour – Provides structure; measure carefully by spooning into the cup and leveling off to avoid a dense cake.
- 1 1/2 teaspoons baking soda – Helps the cake rise and keeps it light.
- 1/4 teaspoon salt – Enhances flavors and balances sweetness.
- 1/2 cup unsalted butter, softened – Adds rich flavor and tender texture. If using salted butter, reduce the added salt slightly.
- 1/4 cup vegetable oil – Ensures moisture and a soft crumb, even after days in the fridge.
- 1 1/4 cups granulated sugar – For sweetness and structure.
- 1/2 cup brown sugar, packed – Adds a subtle caramel note; light or dark brown sugar both work.
- 2 large eggs – Bind the ingredients and add richness.
- 1 teaspoon vanilla extract – Enhances the overall flavor profile.
- 1 1/2 cups mashed ripe bananas (about 4 medium bananas) – The star of the show! Use overripe bananas with lots of brown spots for maximum sweetness.
- 1 cup buttermilk – Keeps the cake tender and adds a slight tang. (No buttermilk? See substitution tips below.)
- 1/2 teaspoon ground cinnamon (optional) – Adds a warm, cozy spice note.
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened – Full-fat works best for a rich, creamy texture.
- 1/4 cup unsalted butter, softened – Complements the cream cheese for a smooth frosting.
- 3–4 cups powdered sugar – Adjust to your preferred sweetness and consistency.
- 1 teaspoon vanilla extract – For a classic frosting flavor.
- 1–2 tablespoons milk (optional) – To thin the frosting if needed.
- 1/4 cup chopped walnuts or pecans (optional) – For a crunchy garnish that adds texture.
Equipment You’ll Need
- 9×13-inch baking pan (metal or glass)
- Mixing bowls (one large, one medium)
- Whisk and spatula
- Electric mixer (hand or stand mixer) or whisk for manual mixing
- Measuring cups and spoons
- Toothpick or cake tester
- Wire cooling rack
- Offset spatula for frosting (optional but helpful)
Step-by-Step Instructions for the Perfect Banana Cake
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C) to ensure it’s ready when your batter is. Grease a 9×13-inch baking pan with butter or non-stick spray, then lightly dust with flour to prevent sticking. For extra insurance, you can line the bottom with parchment paper, leaving an overhang for easy removal.
Pro Tip: If using a glass pan, note that it may take a few extra minutes to bake compared to a metal pan due to differences in heat conduction.
Step 2: Combine the Dry Ingredients
In a medium mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking soda, and 1/4 teaspoon salt. This ensures the leavening agent and salt are evenly distributed. If you’re adding the optional 1/2 teaspoon of ground cinnamon, whisk it in now for a subtle spiced flavor. Set this bowl aside.
Step 3: Cream the Wet Ingredients
In a large mixing bowl, use an electric mixer (or whisk vigorously by hand) to cream together 1/2 cup softened unsalted butter, 1/4 cup vegetable oil, 1 1/4 cups granulated sugar, and 1/2 cup packed brown sugar. Beat on medium speed for about 2–3 minutes until the mixture is light, fluffy, and pale in color. This step incorporates air, which helps create a tender cake.
Next, add 2 large eggs, one at a time, beating well after each addition to fully incorporate. Stir in 1 teaspoon vanilla extract for a warm, aromatic note.
Step 4: Incorporate Bananas and Buttermilk
Add 1 1/2 cups mashed ripe bananas to the wet mixture and mix until well combined. The bananas should be very ripe—think lots of brown spots—for the best flavor and natural sweetness.
Now, alternate adding the dry ingredients and 1 cup buttermilk to the wet mixture. Start with about one-third of the flour mixture, mix gently, then add half the buttermilk. Repeat, ending with the final third of the flour mixture. Mix just until no streaks of flour remain—overmixing can lead to a dense cake.
Substitution Tip: No buttermilk? Make your own by mixing 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using.
Step 5: Bake to Perfection
Pour the batter into your prepared 9×13-inch pan and use a spatula to smooth the top for even baking. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown and slightly springy to the touch.
Once baked, place the pan on a wire rack and let the cake cool completely before frosting. This can take 1–2 hours, but don’t rush it—frosting a warm cake will cause the frosting to melt and slide off.
Step 6: Whip Up the Cream Cheese Frosting
In a medium bowl, use an electric mixer to beat together 8 oz softened cream cheese and 1/4 cup softened unsalted butter until smooth and creamy, about 1–2 minutes. Gradually add 3–4 cups powdered sugar, one cup at a time, beating until the frosting reaches your desired thickness and sweetness. Add 1 teaspoon vanilla extract for flavor. If the frosting is too thick, add 1–2 tablespoons milk, a little at a time, to achieve a spreadable consistency.
Flavor Twist: For a zesty kick, add 1 teaspoon lemon zest or a splash of orange juice to the frosting.
Step 7: Frost and Garnish
Once the cake is fully cooled, spread the cream cheese frosting evenly over the top using an offset spatula or the back of a spoon. For a rustic look, create gentle swirls in the frosting. If desired, sprinkle 1/4 cup chopped walnuts or pecans over the top for a nutty crunch that complements the cake’s flavors.
Step 8: Serve and Store
Slice the cake into 12 generous portions (or smaller for a crowd). Serve at room temperature for the best texture and flavor. Store leftovers in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before enjoying.
Tips for Banana Cake Success
- Use Overripe Bananas: The riper, the better! Bananas with dark spots are sweeter and mash easily, giving the cake intense flavor.
- Don’t Overmix: Mix just until ingredients are combined to keep the cake light and fluffy.
- Check Doneness Early: Oven times vary, so start checking at 55 minutes to avoid overbaking.
- Room-Temperature Ingredients: Ensure butter, eggs, and cream cheese are at room temperature for smoother mixing and better texture.
- Make It Ahead: The cake can be baked a day in advance and frosted just before serving to save time.
Variations to Try
- Banana Chocolate Chip Cake: Fold in 1 cup semi-sweet chocolate chips into the batter for a decadent twist.
- Tropical Banana Cake: Add 1/2 cup shredded coconut or crushed pineapple (drained) to the batter for a tropical flair.
- Spiced Banana Cake: Increase the cinnamon to 1 teaspoon and add 1/4 teaspoon nutmeg or ginger for extra warmth.
- Nut-Free Option: Skip the nut garnish or replace with toasted coconut or chocolate shavings.
- Layer Cake: Divide the batter between two 8-inch round pans and bake for 25–30 minutes for a stunning layered cake.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure it contains xanthan gum for structure.
How do I know if my bananas are ripe enough?
Look for bananas with mostly brown or black peels. They should be soft and smell sweet when peeled.
Can I freeze the cake?
Absolutely! Freeze the unfrosted cake, wrapped tightly in plastic wrap and foil, for up to 3 months. Frost after thawing.
What if I don’t have a 9×13 pan?
You can use two 8-inch or 9-inch round pans (adjust baking time to 25–35 minutes) or a 10×15-inch pan for a thinner cake (reduce baking time slightly).
Why You’ll Love This Recipe
This banana cake is more than just a dessert—it’s a celebration of simple ingredients transformed into something extraordinary. The moist, flavorful cake paired with the tangy-sweet cream cheese frosting is a match made in heaven. Whether you’re baking for a special occasion or just craving a homemade treat, this recipe delivers every time. Plus, it’s versatile enough to customize with your favorite add-ins or toppings.
Prep Time: 20 minutes
Cook Time: 60–70 minutes
Total Time: Approximately 1 hour 30 minutes
Calories: About 450 kcal per slice (based on 12 slices)
Servings: 12
Enjoy baking this delightful banana cake, and don’t forget to share it with loved ones—it’s sure to earn you rave reviews! Have a favorite variation or tip? Let us know in the comments below!
