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This is the banana cake you make when you want people to remember the dessert. It’s unbelievably moist, perfectly sweet, and even better the next day — making it ideal for birthdays, gatherings, and make-ahead hosting.
Unlike banana bread, this banana cake is lighter, softer, and designed to be frosted, making it perfect for celebrations, not just snacking.
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Pin ItI’ve been developing and testing recipes for over 15 years, studied home economics, and wrote Entertaining with Charm to help people host with confidence and this moist banana cake is one of those rare, forever recipes I come back to again and again.
I first tasted this cake at a friend’s birthday (it’s the cake she makes every single year), and after one bite, I immediately asked for the recipe. This is that cake — simple, nostalgic, and truly incredible.
If you love make‑ahead desserts that taste bakery‑level with very little effort, this banana cake will become a forever favorite.
Why You’ll Love This Banana Cake
- Ultra moist like my banana bread recipe, thanks to ripe bananas, butter, and buttermilk!
- Even better the next day (a dream for entertaining)
- Simple ingredients you probably already have on hand!
- Perfect ALL year round for birthdays, brunch, or casual hosting.
- Pairs beautifully with classic cream cheese frosting.
If you’re a fan of nostalgic, comforting cakes, you’ll also love my Orange Ricotta Cake, Pistachio Bundt Cake, Coconut Poke Cake and Chocolate Orange Cake — both reader favorites.
Banana Cake Ingredients
- Ripe bananas: The riper, the better. I like bananas with plenty of brown spots — they’re sweeter, softer, and give the cake that ultra-moist texture.
- All-purpose flour: A classic here. Spoon and level for best results so the cake stays light.
- Baking powder & baking soda: This combination gives the cake lift while keeping the crumb tender.
- Butter: I use unsalted butter and always recommend a high-quality one for the best flavor.
- Granulated sugar: Keeps the cake perfectly sweet and helps lock in moisture.
- Large Eggs: Bring them to room temperature so they blend smoothly into the batter.
- Vanilla extract: Use real vanilla for the best flavor — it makes a noticeable difference.
- Buttermilk: This is key for moisture and tenderness. Full-fat is best.
- Nutmeg: Just a touch adds warmth and depth without overpowering the banana flavor.
Cream Cheese Frosting Ingredients
- Butter: Unsalted and softened so it whips up smooth and creamy.
- Cream cheese: Full-fat, block-style cream cheese works best here.
- Vanilla extract: Adds warmth and balances the tang of the cream cheese.
- Powdered sugar: Sweetens and gives the frosting its fluffy texture.
If you love cream cheese frosting, you might also enjoy my Carrot Cake Cupcakes with Cream Cheese Frosting! You can also use this frosting for my baked banana donuts!
How to Make The Best Banana Cake
- Prep the pan: Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan (or two 9-inch round pans if making a layer cake).
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
- Cream the butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy. This step is key for a soft, tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract until fully combined.
- Add the bananas: Mix in the mashed bananas until smooth and evenly incorporated.
- Alternate dry ingredients and buttermilk: Add the dry ingredients and buttermilk in alternating additions, beginning and ending with the dry ingredients. Mix just until combined — don’t overmix.
- Bake: Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
Cream Cheese Frosting: Beat the butter and cream cheese together until smooth and fluffy. Add vanilla, then slowly beat in powdered sugar until creamy and spreadable.
Eden’s Expert Banana Cake Tips
Let it rest: If you have the time, make this cake a day ahead. The flavor and texture get even better overnight.
Use very ripe bananas: Bananas with lots of brown spots are sweeter and mash easily, giving the cake the best flavor and moisture.
Don’t overmix the batter: Mix just until combined to keep the crumb soft and tender.
Use full-fat buttermilk: This adds richness and helps create that ultra-moist texture.
Make it your way: This recipe works beautifully as a sheet cake or a layered cake — it’s completely up to you and perfect either way.
Make‑Ahead & Storage Tips
One of the best things about this banana cake? It’s even better the next day.
- Bake the cake 1 day ahead, cover tightly, and frost before serving
- Store frosted cake in the refrigerator for up to 4 days
- Bring to room temperature before serving for best flavor
If you love make‑ahead desserts for hosting, you’ll also love my Banana Pudding Pie.
FAQs
Absolutely. This recipe works perfectly as a classic 9×13 sheet cake or as a layered cake for birthdays and celebrations. If you love layered cakes try my classic birthday cake!
Yes! Fold in about 1 cup of chopped walnuts or chocolate chips if you’d like. Banana and chocolate are always a win!
No problem! You have a couple of easy options. If your bananas are yellow but not quite ripe, you can bake them (peel on) at 300°F for about 15–20 minutes until the skins turn black and the bananas soften. Let them cool, then mash and use as directed. You can also speed things up by placing bananas in a paper bag overnight, or microwaving peeled bananas in short bursts until soft.
Two cups of mashed bananas equals about 4 medium bananas.
1 medium banana ≈ ½ cup mashed
Very large bananas may only require 3
Smaller bananas may require 4–5
Yes. Frozen bananas work very well for banana cake. Thaw them completely first, then drain off any excess liquid before mashing. Frozen bananas tend to be extra sweet and soft, which makes the cake especially moist.
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Moist Banana Cake Recipe
Ingredients
Banana Cake
- 2 cups banana, ripe and mashed
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup butter, unsalted and room temperature
- 3 large eggs
- 1 1/2 cup buttermilk
- 2 tsp vanilla extract
- 2 cups granulated sugar
- 1/2 tsp nutmeg
Cream Cheese Frosting
- 1/2 cup butter, room temperature salted or unsalted
- 8 ounces cream cheese, softened
- 1 tbsp vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat and prep: Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt (if using unsalted butter). Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes. This step helps create a soft, tender cake.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix in bananas: Add the mashed bananas and mix until fully incorporated. The batter will look loose — that’s exactly what you want for a moist cake.
- Alternate wet and dry ingredients: Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Let the cake cool completely in the pan before frosting.
- Make the frosting: Beat the butter and cream cheese together until smooth and creamy. Add the vanilla extract, then gradually beat in the powdered sugar until light and spreadable.
- Frost and serve: Spread the frosting evenly over the cooled cake. Slice and serve, or refrigerate until ready to enjoy.
Notes
- Banana ripeness matters: Use very ripe bananas with brown spots for the best flavor and moisture. If your bananas aren’t ripe, see the FAQ above for quick ripening tips.
- How many bananas to use: Two cups of mashed bananas equals about 4 medium bananas. Very large bananas may only require 3.
- Do not overmix: Once the flour is added, mix just until combined. Overmixing can make the cake dense instead of soft and tender.
- Pan options: This recipe works well as a 9×13-inch sheet cake or as two 9-inch round layers. Use whichever you prefer.
- Bake time may vary: Ovens differ, so start checking for doneness around the 40-minute mark. The cake is done when a toothpick comes out clean or with a few moist crumbs.
- Cool completely before frosting: Frosting a warm cake will cause the cream cheese frosting to melt and slide.
- Make-ahead friendly: This cake tastes even better the next day. You can bake it a day ahead, cover tightly, and frost before serving.
- Storage: Store frosted cake in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.
- Freezing: The unfrosted cake can be frozen, tightly wrapped, for up to 2 months. Thaw overnight before frosting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
