This banana cake is a timeless classic that never fails to impress. And the aroma that fills your kitchen as it bakes is simply irresistible.
It’s incredibly moist and flavorful, thanks to the buttermilk, sour cream, and mashed bananas.
Better still, its tender crumb and luscious cream cheese frosting will have everyone coming back for seconds.
Why You’ll Love This Banana Cake
Irresistible Banana Flavor: It boasts a moist, tender crumb with a delightful balance of sweet and tangy flavors.
Versatile Serving: Whether it’s a casual family dessert, a treat for a special occasion, or a snack with a cup of tea, this banana cake fits perfectly into any setting.
Waste Reducer: This is the perfect way to use up overripe bananas, transforming them into a delicious dessert instead of throwing them away.
Make-Ahead Marvel: This cake can be prepared in advance and stored in the refrigerator, making it an ideal option for busy hosts or last-minute gatherings.
Ingredients
- Mashed Overripe Bananas: Overripe bananas add moisture, natural sweetness, and tons of banana flavor. Look for yellow fruit with brown spots.
- All-Purpose Flour: Forms the structure of the cake.
- Baking Soda and Baking Powder: The leavening duo that creates a beautifully risen cake.
- Salt, Cinnamon, and Vanilla: Enhances and balances all the flavors in the cake.
- Unsalted Butter: Provides richness and a tender texture to the cake. You’ll also need it in the frosting.
- Granulated and Light Brown Sugar: Sweetens the cake and helps create a soft, moist crumb.
- Large Eggs: Act as a binder and add moisture. Use room-temperature eggs for best results.
- Buttermilk and Sour Cream: The acidic nature of these ingredients helps activate the leaveners and creates a tender crumb.
- Cream Cheese Frosting: Silky smooth cream cheese, unsalted butter, powdered sugar, vanilla extract, salt, and cream combine to create a luscious, tangy frosting that perfectly complements the banana cake.
How to Make Banana Cake
There’s something so comforting and nostalgic about the aroma of freshly baked banana bread wafting through the house.
But this isn’t any ordinary banana bread! I decided to level it up and turn it into a luscious cake with the most divine cream cheese frosting.
But don’t worry, it’s not complicated at all. So make a sheet cake or go for a layer cake. Either way, it won’t last long!
1. PREP: Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
2. MIX: Whisk the dry ingredients in a medium bowl. Blend the buttermilk and sour cream in a separate measuring glass.
3. CREAM: Beat the butter and sugars until light and fluffy. Blend in the eggs one at a time, followed by the vanilla extract and mashed bananas.
4. COMBINE: With the mixer on low, alternate adding the dry ingredients and buttermilk mixture, starting and ending with the flour.
5. BAKE: Pour the batter into the prepared pan and bake for 45-50 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. MAKE FROSTING: Beat the cream cheese and butter until smooth. Then mix in the powdered sugar, vanilla, and salt. Adjust the consistency with more powdered sugar or heavy cream as needed.
7. SERVE: Spread the frosting evenly over the top, garnish as desired, and chill for 30 minutes to set the frosting. Enjoy!
Tips For the Best Banana Cake
When I tell you this cake is moist, I mean it is MOIST.
The combination of overripe bananas, buttermilk, and a hint of cinnamon creates the most tender and flavorful crumb.
And don’t even get me started on the frosting. That tangy cream cheese pairs so beautifully with the sweet banana cake. It’s a match made in dessert heaven.
Just follow these tips, and your banana cake will be the best you’ve ever had!
- Use ripe bananas. Yellow fruit with brown spots have the sweetest flavor and moistest texture. The browner and spottier, the better!
- Frozen bananas. Yes, you can use frozen fruit. Thaw and drain any excess moisture, then mash and mix as usual.
- Room temp ingredients. Bring ingredients like eggs and buttermilk to room temperature before mixing for a smooth, well-incorporated batter.
- Cool completely. Allow the cake to cool fully on a wire rack so the frosting doesn’t melt.
- Extra moisture. For extra moisture, place the cake (still in the pan) in the freezer for 45 minutes immediately after baking.
- Lighter frosting. To make the cream cheese frosting lighter, whip it on high speed for 2-3 minutes to incorporate air.
- Make a layer cake. Divide the batter between two greased and lined 9-inch pans. Bake for 25-30 minutes, then divide the frosting between the middle and top.
- Make cupcakes. This recipe should yield about 20-24 cupcakes. Bake them for 20-22 minutes. You’ll also need to adjust the frosting with more powdered sugar to make it pipable.
- Variations. Mix chopped nuts, mini chocolate chips, or dried fruit into the cake batter. Or add some cinnamon or lemon juice to the frosting for added flavor.
How to Store
I love that this cake feels both indulgent and wholesome at the same time.
It’s the perfect treat to share with family and friends (or to sneak a slice of every time you walk by the kitchen – I won’t judge!).
The good news is, it stores well. So you can make it ahead and even freeze it!
To Store: Place the frosted banana cake in an airtight container and refrigerate for up to 5 days. For the best flavor and texture, let the cake sit at room temperature for 15-30 minutes before serving.
To Freeze: Wrap the cooled, unfrosted banana cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
More Banana Desserts You Have to Try
Banana Bread Bars with Brown Butter Frosting
Banana Blueberry Muffins
Double Chocolate Banana Bread
Banana Mug Cake
The Best Banana Cake Recipe
12
servings25
minutes45
minutes682
kcalThis banana cake is incredibly moist and flavorful. Its tender crumb and luscious cream cheese frosting will have everyone coming back for seconds.
Ingredients
- For the Cake
3 cups (360g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup buttermilk, room temperature
1/2 cup sour cream, room temperature
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cups mashed overripe bananas (about 4 medium bananas)
- For the Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3-4 cups powdered sugar
1 teaspoon vanilla extract
pinch salt
2-3 tablespoons heavy cream, as needed
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan (or two 9-inch baking pans) with parchment paper.
- Make the cake: In a medium bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon. In a measuring glass, mix the buttermilk and sour cream until smooth. Set both aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Reduce the mixer speed to low and blend in the eggs one at a time, followed by the vanilla extract and mashed bananas.
- With the mixer still on low, alternate adding the dry ingredients and buttermilk in 3 additions, starting and ending with the flour. Mix until just combined – a few lumps are okay.
- Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. (If baking two 9-inch cakes, bake for 25-30 minutes). Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: In a large bowl, beat the cream cheese and butter until smooth. Gradually mix in 3 cups of powdered sugar, vanilla, and salt. Beat until creamy and smooth. Add more powdered sugar or heavy cream, as needed, until it reaches the desired consistency.
- Once the cake is completely cool, spread the frosting evenly over the top. Garnish with chopped nuts, chocolate chips, or banana slices, if desired, and chill for 30 minutes to let the frosting set. Enjoy!
Notes
- For extra moisture, place the cake (still in the pan) in the freezer for 45 minutes immediately after baking.
- Use very ripe bananas for the best flavor. The riper the bananas, the more flavorful your cake will be.
- Make sure all ingredients are at room temperature before starting for the best texture.
