Moist Banana Cake Recipe
This ultra-moist banana cake is soft, tender, and packed with real banana flavor. Made with ripe bananas, butter, buttermilk, and a touch of nutmeg, it’s the kind of cake that somehow tastes even better the next day. Finished with a classic cream cheese frosting!
Servings: 16 servings
Cost: $20
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
Calories: 494kcal | Carbohydrates: 72g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 411mg | Potassium: 187mg | Fiber: 1g | Sugar: 51g | Vitamin A: 733IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg
