Banana Cake Recipe: A Simple, Delicious Dessert

How many overripe bananas end up in the trash when they could be transformed into the most moist, flavorful cake in your recipe collection? The average household wastes nearly three bananas per week, yet these caramelized, sweet fruits create the foundation for an exceptional banana cake recipe that outperforms standard cakes in both moisture retention and flavor complexity. Unlike dry, artificially flavored store-bought versions, homemade banana cake recipe harnesses the natural enzymes in ripe bananas that tenderize gluten strands and create a uniquely soft texture that stays fresh for days longer than regular cake.

Ingredients List

For this classic banana cake recipe, gather these kitchen staples:

For the Cake:

• 3 large very ripe bananas (approximately 1½ cups mashed)
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup buttermilk, room temperature

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Timing

This banana cake recipe requires:

• Preparation time: 20 minutes (plus 10 minutes to bring ingredients to room temperature)
• Baking time: 35-40 minutes
• Cooling time: 1 hour minimum
• Frosting preparation: 10 minutes

Step-by-Step Instructions

Step 1: Prepare Your Ingredients and Equipment

Preheat your oven to 350°F (175°C) and position a rack in the center. Butter and flour a 9×13-inch baking pan, or line with parchment paper for easier removal. Having your ingredients at room temperature—especially the eggs and buttermilk—creates a smoother batter that traps air bubbles more effectively, yielding a fluffier texture in your banana cake recipe.

Step 2: Mash the Bananas

In a medium bowl, mash the ripe bananas with a fork until smooth but with some small lumps remaining. These little pockets of banana will create bursts of flavor throughout your finished cake. The riper your bananas (think heavily speckled or completely black skins), the sweeter and more pronounced the banana flavor will be in your cake.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. This step is crucial—don’t rush it! The mechanical action of beating incorporates air that gives your banana cake structure and lightness. You’ll notice the mixture changing from yellow and grainy to almost white and creamy when properly done.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition until fully incorporated. Then add the vanilla extract and mix again. The protein in the eggs provides structure to your banana cake, while the fat in the yolks contributes to its tender crumb. Scrape down the sides of the bowl with a rubber spatula to ensure everything is evenly mixed.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This even distribution prevents pockets of baking soda that could create bitter spots in your banana cake recipe. The precise measurement of baking soda matters greatly—too much will create a soapy taste, while too little won’t properly neutralize the acidic components.

Step 6: Create the Batter

Add the dry ingredients to the butter mixture in three portions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition. Overmixing at this stage develops the gluten in the flour, which can make your banana cake tough rather than tender. Finally, fold in the mashed bananas with a spatula until just incorporated.

Step 7: Bake to Perfection

Pour the batter into your prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake will start to pull away slightly from the edges of the pan when ready.

Step 8: Cool Completely

Allow the cake to cool in the pan on a wire rack for about 10 minutes. Then, if using parchment paper, lift the cake out of the pan and let it cool completely on the rack. This prevents the bottom from becoming soggy from condensation. Patience during cooling rewards you with a cake that slices cleanly and frosting that spreads smoothly.

Step 9: Prepare the Frosting

In a large bowl, beat the softened cream cheese and butter until smooth and fluffy, about 2-3 minutes. Gradually add the sifted powdered sugar, vanilla, and pinch of salt, beating until light and creamy. For the smoothest texture, ensure your cream cheese and butter are truly at room temperature before beginning.

Step 10: Frost and Serve

Once the cake is completely cool, spread the frosting evenly over the top with an offset spatula. For a decorative touch, create swirls in the frosting or garnish with banana chips or a light dusting of cinnamon. Your banana cake recipe is now ready to serve and enjoy!

Nutritional Information

Per serving (1/16 of the banana cake recipe with frosting):

• Calories: 320
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 170mg
• Total Carbohydrates: 43g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 3g

Healthier Alternatives for the Recipe

Creating a more nutritious version of this banana cake recipe doesn’t mean sacrificing flavor:

• Reduce the sugar by 25% (¾ cup instead of 1 cup)—the natural sweetness of ripe bananas compensates beautifully
• Replace half the all-purpose flour with whole wheat pastry flour for additional fiber and nutrients
• Substitute applesauce for half the butter to reduce fat content while maintaining moisture
• Try Greek yogurt instead of buttermilk for added protein
• Create a lighter frosting using Neufchâtel cheese (⅓ less fat than regular cream cheese) and less powdered sugar
• Add 2 tablespoons of ground flaxseed or chia seeds to the batter for omega-3 fatty acids
• Incorporate fresh fruit like sliced strawberries between cake layers for natural sweetness and visual appeal
• For a dairy-free version, use plant-based butter and cream cheese alternatives

Serving Suggestions

Elevate your banana cake recipe with these creative serving ideas:

• Warm individual slices slightly and top with a scoop of vanilla ice cream for a decadent dessert
• Transform into a trifle by cubing the cake and layering with pudding and sliced bananas
• Serve with a drizzle of caramel sauce and a sprinkle of toasted nuts for a bananas foster-inspired treat
• Pair with coffee or tea for an afternoon pick-me-up
• Create a banana cake parfait by layering crumbled cake with yogurt and granola
• For special occasions, slice horizontally and fill with chocolate ganache for a banana-chocolate layer cake
• Cut into small squares and serve as part of a dessert buffet
• Top with fresh berries for a pop of color and contrasting flavor
• For brunch, skip the frosting and serve with a light dusting of powdered sugar and fresh fruit

Common Mistakes to Avoid

Even experienced bakers can fall prey to these common errors when making banana cake recipe:

• Using underripe bananas: Yellow bananas without spots lack the sweetness and soft texture needed for the best flavor and moisture. Wait until they’re heavily speckled or even black for optimal results.
• Overmixing the batter: Excessive stirring after adding flour develops gluten, resulting in a tough, dense cake. Mix just until ingredients are combined.
• Incorrect oven temperature: Ovens often run hotter or cooler than the setting indicates. An inexpensive oven thermometer helps ensure accurate baking temperatures.
• Opening the oven door too early: This causes temperature fluctuations that can lead to uneven rising or sinking in the middle. Wait until at least 30 minutes have passed before checking.
• Frosting a warm cake: Applying frosting before the cake cools completely results in a melted, uneven finish. Allow at least one hour of cooling time.

Storing Tips for the Recipe

Proper storage ensures your banana cake recipe remains moist and delicious for days:

• Store unfrosted banana cake at room temperature, wrapped tightly in plastic wrap, for up to 3 days
• Refrigerate frosted banana cake in an airtight container for up to 5 days
• Bring refrigerated cake to room temperature before serving for the best texture and flavor
• For longer storage, freeze unfrosted cake tightly wrapped in plastic wrap and aluminum foil for up to 3 months
• Freeze individual slices separated by parchment paper for quick, portion-controlled treats
• Thaw frozen cake overnight in the refrigerator, then bring to room temperature before serving
• If making ahead, consider freezing the unfrosted cake and preparing the frosting fresh on the day of serving

Conclusion

This banana cake recipe transforms ordinary overripe bananas into an extraordinary dessert that balances moist, tender crumb with rich banana flavor and creamy frosting. The natural enzymes in ripe bananas create a uniquely soft texture that outperforms standard cakes, while the simple preparation process makes this a reliable go-to recipe for both novice and experienced bakers alike. Try this banana cake today and share your results in the comments section of our blog!

FAQs

Can I make this banana cake recipe in advance? Yes! This banana cake recipe actually improves with a day of rest as the flavors meld together. You can bake the cake up to two days in advance and store it unfrosted at room temperature, tightly wrapped. Frost on the day of serving for the freshest presentation.

Why did my banana cake recipe sink in the middle? Sinking typically occurs from underbaking, opening the oven door too early, or using too much leavening agent. Make sure your baking soda is fresh (replace every 6 months), your ingredients are at room temperature, and you’re testing for doneness with a toothpick before removing from the oven.

How can I tell when my cake is done baking? Insert a toothpick into the center of your banana cake recipe. It should come out clean or with a few moist crumbs, but no wet batter. The cake will also begin to pull away slightly from the edges of the pan, and the top will spring back when lightly touched.

Can I add chocolate chips or nuts to this banana cake recipe? Absolutely! Fold in 1 cup of chocolate chips, chopped nuts, or even shredded coconut after you’ve combined the batter. Just be careful not to overmix when adding these extras.