Banana Cake Recipe

I’ve been baking banana cakes for over a decade, and I’m convinced this recipe stands above the rest. What makes it special isn’t just the perfectly moist crumb or the rich banana flavor – it’s the little secrets I’ve discovered along the way. From the exact ripeness of bananas to the precise mixing technique, I’ll share everything that transforms a basic banana cake into something your family won’t stop requesting.

Recipe

Get ready to discover your new favorite banana cake recipe – one that transforms those spotty bananas on your counter into pure magic! This incredibly moist, tender cake strikes the perfect balance between decadent dessert and homey comfort food.

What makes it truly special is the caramelized banana flavor that develops during baking, enhanced by a touch of warm cinnamon and pure vanilla extract. I’ve tested countless banana cake recipes over the years, but this version consistently earns rave reviews from both casual bakers and pastry perfectionists alike.

The crumb is impossibly light yet rich, and each forkful delivers that authentic banana bread nostalgia with an elevated cake-like elegance. Whether you’re a seasoned baker or just starting out, this foolproof recipe delivers spectacular results every time.

The best part? Those overripe bananas you might’ve tossed actually make this cake even more flavorful – it’s practically kitchen magic!

Ingredients

This classic banana cake recipe transforms overripe bananas into a moist, flavorful dessert that’s perfect for any occasion. The secret lies in using very ripe bananas – the ones with dark spots on the peel offer the sweetest, most intense banana flavor.

While the recipe is straightforward, each ingredient plays an essential role in creating that perfect texture and taste we all love.

• 3 large overripe bananas, mashed (about 1½ cups)
• 2¼ cups all-purpose flour (or cake flour for extra tenderness)
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened (or vegetable oil for extra moisture)
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ½ cup sour cream (Greek yogurt works too)
• ¼ cup whole milk
• ½ teaspoon ground cinnamon
• ¼ teaspoon nutmeg (freshly grated preferred)
• ½ cup chopped walnuts (optional)

For the cream cheese frosting:

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

How to Make the Best Moist Homestyle Banana Cake

• Preheat your oven to 350°F (175°C) and prepare your 9×13-inch baking pan by greasing it thoroughly and lining with parchment paper. This temperature allows for even baking, while the parchment enables easy removal after cooling.
• Mash 3-4 very ripe bananas until smooth, leaving some small chunks for texture. The riper the bananas, the more natural sweetness and pronounced banana flavor they’ll bring to your cake. Aim for bananas with dark spots on the peel.
• Cream softened butter and sugar together in a large bowl until light and fluffy, about 3-4 minutes. This step creates tiny air pockets that help the cake rise and achieve a tender crumb. Don’t rush this process.
• Beat in eggs one at a time, incorporating each fully before adding the next. Scrape down the bowl’s sides frequently to achieve even mixing. The mixture might look slightly curdled – this is normal.
• Whisk together flour, baking soda, salt, and cinnamon in a separate bowl. Sifting these dry ingredients helps prevent lumps and guarantees even distribution of leavening agents.
• Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with flour (three additions of flour, two of buttermilk). Mix on low speed just until combined after each addition to avoid developing gluten.
• Fold in the mashed bananas and vanilla extract gently until just incorporated. Over-mixing at this stage can lead to a dense, tough cake.
• Pour the batter into your prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to remove any air bubbles.
• Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Rotate the pan halfway through baking for even browning.
• Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely. The cake needs this time to set properly – cutting too soon can lead to a gummy texture.

Chef Tips



Professional bakers swear by several essential tips that’ll take your banana cake from good to exceptional.

I recommend mastering basic knife skills to achieve uniformly sliced bananas, ensuring even distribution throughout the batter.

When it comes to plating techniques, I always dust the cake with powdered sugar right before serving and garnish with fresh banana slices for visual appeal.

Nutrition



This classic banana cake provides essential nutrients from ripe bananas and dairy ingredients.

One serving (1 slice, approx. 100g) contains the following nutritional values:

Nutrient	Amount
Calories	280 kcal
Total Fat	12g
Saturated Fat	7g
Cholesterol	55mg
Sodium	210mg
Total Carbohydrates	42g
Dietary Fiber	1g
Sugar	25g
Protein	4g
Calcium	45mg
Iron	1mg
Potassium	150mg

What You’ll Love About This Recipe



This classic banana cake recipe transforms overripe bananas into a moist, flavorful dessert that’s perfect for any occasion. Whether you’re an experienced baker or just starting out, this foolproof recipe will become your go-to favorite.

Simple Ingredients – Made with basic pantry staples and those browning bananas on your counter, you won’t need to make a special grocery store trip.

Make-Ahead Friendly – The cake stays fresh for days and actually gets more flavorful over time. This makes it perfect for busy schedules or advance party prep.

Versatile Serving Options – Enjoy it plain, dust with powdered sugar, or dress it up with cream cheese frosting. This adaptable cake works beautifully for both casual snacking and special celebrations.

Recipe Card

This moist and flavorful banana cake transforms overripe bananas into a delightful dessert with a tender crumb and rich banana flavor. Perfect for celebrations or everyday treats.

Ingredients:

3 ripe bananas, mashed

1¾ cups all-purpose flour

1½ cups granulated sugar

⅔ cup softened butter

2 large eggs

⅔ cup buttermilk

1¼ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C)
2. Grease and flour a 9×13 inch baking pan
3. Cream butter and sugar until light and fluffy
4. Beat in eggs one at a time
5. Mix in mashed bananas and vanilla
6. Combine dry ingredients separately
7. Alternate adding dry ingredients and buttermilk to banana mixture
8. Pour batter into prepared pan
9. Bake for 30-35 minutes until done

Notes:

Use overripe bananas for best flavor.

Store covered at room temperature for up to 3 days.

Equipment:

9×13 inch baking pan

Electric mixer

Mixing bowls

Time:

Prep time: 20 minutes

Cooking time: 35 minutes

Cuisine: American

Serving: 12-15 servings