Banana Cake Recipe

The Ultimate Banana Cake: A Guide to Moist, Fluffy Perfection

There are few desserts that evoke the same sense of warmth and nostalgia as a slice of homemade banana cake. It’s the scent of sweet bananas and cinnamon filling the kitchen, the promise of a tender, moist crumb, and the delightful tang of cream cheese frosting. This is more than just a cake; it’s a comforting hug in dessert form, perfect for sharing with loved ones or savoring on a quiet afternoon.

This recipe is the culmination of countless tests and tweaks, designed to be the last banana cake recipe you’ll ever need. It delivers a supremely moist and fluffy texture, a deep and authentic banana flavor, and a perfectly balanced cream cheese frosting that complements, rather than overwhelms, the cake itself. Get ready to bake a true classic that will have everyone asking for seconds.

Why Make This Delicious Recipe & When to Serve It

This recipe is a must-try for any home baker because it’s engineered for success. By combining the flavor of butter with the lasting moisture of oil, and using buttermilk to ensure an incredibly tender crumb, it consistently produces a perfect cake. It’s a reliable and forgiving recipe that turns those overripe bananas on your counter into a truly spectacular dessert.

The beauty of banana cake lies in its versatility. It’s celebratory enough for a birthday party, yet simple enough for a casual weekend treat. Serve it at a Sunday brunch, as the centerpiece for an afternoon tea party, or as a comforting dessert after a family dinner. It’s the perfect bake for any occasion that calls for a touch of homemade comfort and joy.

Basic Ingredients (Serves 12-16)

Very Ripe Bananas (1 ½ cups, mashed): As bananas ripen, their starches convert to sugars, which not only adds natural sweetness but also intensifies the banana flavor. Their high pectin and moisture content are key to creating a supremely moist and tender cake crumb.
All-Purpose Flour (2 ½ cups): Flour provides the essential structure of the cake. Its proteins form a gluten network that traps air bubbles created by the leaveners, while the starches set during baking to create the cake’s final shape and tender texture.
Baking Soda (1 teaspoon): This alkaline leavener reacts with the acidic buttermilk to produce carbon dioxide gas, giving the cake an immediate and powerful lift. It also promotes browning through the Maillard reaction, contributing to a beautiful golden crust.
Baking Powder (½ teaspoon): This is a complete leavening system containing both an acid and a base. It provides a secondary, sustained lift during baking, acting as an insurance policy to ensure the cake rises beautifully and has a light, fluffy texture.
Unsalted Butter, softened (½ cup): Butter adds unparalleled richness and flavor. When creamed with sugar, the sharp sugar crystals cut into the softened butter, creating thousands of tiny air pockets that aerate the batter for a light, fluffy result.
Vegetable Oil (¼ cup): While butter provides flavor, oil provides superior moisture. As a liquid fat, it keeps the cake tender and moist for days, preventing it from becoming dry or dense, especially when refrigerated.
Granulated Sugar (¾ cup): Granulated sugar does more than sweeten; its crystalline structure is crucial for aerating the butter during the creaming process. It also helps create a tender crumb by interfering with gluten development and protein coagulation.
Light Brown Sugar, packed (¾ cup): The molasses in brown sugar is hygroscopic, meaning it attracts and holds onto moisture. This contributes to a softer, moister cake with a longer shelf life and adds a subtle depth of caramel-like flavor.
Large Eggs, room temperature (2): Eggs are a baking powerhouse, providing structure as their proteins set with heat. The yolks add richness, flavor, and act as an emulsifier to bind fats and liquids, creating a smooth, stable batter.
Buttermilk, room temperature (½ cup): The acidity in buttermilk is key to a tender cake, as it helps break down the long, tough strands of gluten. It also activates the baking soda, contributing to the cake’s leavening and light texture.
Pure Vanilla Extract (2 teaspoons): Vanilla is a crucial flavor enhancer. It elevates and rounds out the other flavors in the cake, particularly the banana and butter, creating a more complex and aromatic final product that tastes professionally made.
Ground Cinnamon (1 teaspoon): This classic warm spice is the perfect partner for banana. It adds a layer of aromatic warmth that beautifully complements the sweetness of the fruit without overpowering it, adding a touch of cozy complexity.
Salt (½ teaspoon): Salt is essential in baking for balancing flavors. It enhances the sweetness of the sugars and the richness of the butter and banana, sharpening the overall taste profile and preventing the cake from tasting flat.

For the Cream Cheese Frosting

Cream Cheese, full-fat block, softened (8 ounces): This is the star of the frosting, providing its signature tangy flavor and creamy base. Using full-fat, block-style cream cheese at room temperature is essential for a smooth, lump-free consistency.
Unsalted Butter, softened (½ cup): Butter adds structure and a rich, velvety mouthfeel to the frosting. Softened butter blends seamlessly with the cream cheese, creating a light and fluffy texture when whipped.
Confectioners' Sugar, sifted (3-4 cups): Also known as powdered sugar, this ingredient provides sweetness and structure. Sifting is crucial to remove lumps, ensuring the final frosting is perfectly smooth and silky.
Pure Vanilla Extract (1 teaspoon): A dash of vanilla enhances the flavor of the cream cheese and butter, adding a layer of aromatic sweetness that perfectly balances the frosting's tanginess and rounds out its overall flavor profile.

Step-by-Step Preparation

1. Preheat and Prepare the Pan

First, adjust your oven rack to the middle position and preheat to 350°F (175°C). Generously grease a 9x13-inch metal baking pan with butter or nonstick spray. Lightly dust the greased pan with flour, tapping out any excess to ensure a clean release after baking.

2. Combine Dry Ingredients

In a medium bowl, whisk together the 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt. Whisking these ingredients together ensures the leaveners and spices are evenly distributed, which is crucial for a uniform rise and flavor.

3. Cream Butter, Oil, and Sugars

In the large bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, beat the ½ cup of softened unsalted butter with the ¾ cup of granulated sugar and ¾ cup of packed light brown sugar. Beat on medium-high speed for 3-4 minutes until the mixture is very light, pale, and fluffy. Scrape down the sides of the bowl, then beat in the ¼ cup of vegetable oil until fully combined.

4. Add Eggs, Vanilla, and Bananas

With the mixer on medium speed, add the 2 large room-temperature eggs, one at a time, beating well after each addition until it is fully incorporated. Beat in the 2 teaspoons of pure vanilla extract. Finally, reduce the speed to low and mix in the 1 ½ cups of mashed bananas until just combined; the batter may look slightly curdled at this point, which is normal.

5. Alternate Wet and Dry Ingredients

With the mixer on its lowest speed, add the dry ingredient mixture in three additions, alternating with the ½ cup of room-temperature buttermilk in two additions, beginning and ending with the dry ingredients. Mix only until the last streaks of flour have disappeared. Be careful not to overmix, as this can lead to a tough, dense cake.

6. Bake and Cool Completely

Pour the finished batter into your prepared 9x13-inch pan and use a spatula to spread it into an even layer. Bake for 40-50 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. Let the cake cool completely in the pan on a wire rack before frosting, as frosting a warm cake will cause it to melt.

7. Prepare the Cream Cheese Frosting

While the cake cools, prepare the frosting. In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat the 8 ounces of softened cream cheese and ½ cup of softened unsalted butter on medium-high speed until completely smooth and creamy, about 2-3 minutes. Add the 1 teaspoon of vanilla extract, then gradually add 3 cups of sifted confectioners' sugar on low speed. Once incorporated, increase the speed to high and beat for 2 minutes until light and fluffy. If needed, add up to 1 more cup of sugar to reach your desired consistency.

8. Frost and Serve

Once the cake is completely cool, spread the cream cheese frosting evenly over the top using an offset spatula. The cake can be sliced and served immediately, or refrigerated for about 30 minutes to allow the frosting to set slightly, which makes for neater slices.

Tips for the Perfect Recipe

The Banana is Key: For the best flavor, use bananas that are heavily speckled with brown or are almost entirely black. These bananas are sweeter and more intensely flavored. If your bananas aren't ripe enough, you can place them on a baking sheet and bake them at 350°F (175°C) for 10-15 minutes until the peels are blackened and the fruit is soft.
Achieve Perfect Moisture: The secret to a moist cake often lies in how you measure your flour. For the most accurate results, use a kitchen scale. If you don't have one, use the "spoon and level" method: fluff the flour with a spoon, gently spoon it into your measuring cup until it overflows, then level it off with the back of a knife. This prevents packing in too much flour, which can make the cake dry.
Master the Texture: The most common mistake in cake baking is overmixing the batter after the flour has been added. This overdevelops the gluten, resulting in a tough, rubbery cake. Mix on low speed only until the ingredients are just combined. Using room temperature ingredients, especially eggs and buttermilk, also helps create a smooth, uniform batter and a more tender crumb.
Flavor Variations: Feel free to customize this cake with delicious add-ins. Fold 1 cup of coarsely chopped toasted walnuts or pecans into the batter for a delightful crunch. For a decadent twist, add 1 cup of semi-sweet chocolate chips along with the dry ingredients. These additions provide wonderful texture and flavor contrasts.

Serving Ideas

Classic and Simple: A generous slice of the cake with its tangy cream cheese frosting is perfection on its own.
Add a Garnish: For extra texture and visual appeal, sprinkle the frosted cake with chopped toasted walnuts or pecans. A few fresh banana slices arranged on top just before serving adds a fresh touch, while a dusting of fine chocolate shavings creates an elegant look.
Elevate with a Sauce: Take your dessert to the next level with a drizzle of warm caramel or butterscotch sauce over each slice. The rich, buttery sauce is a classic and irresistible pairing with banana.
A La Mode: For a truly indulgent treat, serve a warm slice of the cake with a scoop of high-quality vanilla bean ice cream. The contrast of the warm cake and cold, creamy ice cream is a timeless combination.

Tips for Keeping the Banana Cake Fresh for Longer

Storing for Freshness

Cool Completely: Before wrapping or storing, it is absolutely essential that the cake cools to room temperature. Wrapping a warm cake traps steam, creating condensation that will make the cake soggy and can lead to mold growth.
Room Temperature (Up to 4 days): For short-term storage, the cake is best kept in an airtight container or under a cake dome on the countertop. The frosting acts as a protective barrier, sealing in moisture and keeping the cake fresh.
Refrigeration (Up to 1 week): To extend the cake's freshness, especially in a warm environment, store it in an airtight container in the refrigerator. The combination of oil in the batter and the cream cheese frosting helps it stay moist even when chilled.
Freezing (Up to 3 months): This cake freezes beautifully. For best results, slice the cake first, then wrap each slice individually in plastic wrap. Place the wrapped slices in a freezer-safe zip-top bag or container. This method prevents freezer burn and allows you to thaw single servings as needed.

Tips for Serving After Storage

From the Refrigerator: Because this cake contains butter, it will firm up when chilled. For the best flavor and texture, allow slices to sit at room temperature for about 20-30 minutes before serving. This allows the butter to soften, restoring the cake's tender crumb.
From the Freezer: Individual slices can be thawed at room temperature on the counter for about an hour. Alternatively, you can let them thaw in the refrigerator overnight before bringing them to room temperature to serve.

Conclusion

This banana cake is more than just a recipe; it's a celebration of simple, comforting flavors elevated by thoughtful technique. With its incredibly moist crumb, deep banana taste, and perfectly tangy cream cheese frosting, it’s destined to become a cherished favorite in your baking repertoire. So go ahead, embrace the joy of baking, and create a dessert that is sure to bring smiles to everyone's faces.

Frequently Asked Questions

Q: What’s the difference between banana cake and banana bread?

A: The main difference lies in texture and sweetness. Banana bread is typically denser, heartier, and less sweet, often baked in a loaf pan. Banana cake is lighter, fluffier, and sweeter, with a softer crumb that's more like a traditional dessert cake, usually served with frosting.

Q: Can my bananas be too ripe for this cake?

A: Yes, while very ripe with lots of brown spots is ideal, bananas can go too far. If they are leaking liquid, have any signs of mold, or smell fermented or unpleasantly sour, they should be discarded. They should be soft and smell sweet, not slimy or off-putting.

Q: Why did my banana cake sink in the middle?

A: A sunken cake is often a sign of being underbaked, meaning the structure wasn't set before it was removed from the oven. It can also be caused by over-mixing the batter, which develops too much gluten, or using leavening agents that are expired and no longer active.

Q: Can I use frozen bananas for this recipe?

A: Absolutely. Frozen bananas are excellent for baking. Simply thaw them completely at room temperature, then pour off and discard any excess watery liquid that has separated before mashing them. This prevents the batter from becoming too wet and ensures a perfect texture.