The Ultimate Moist Banana Cake with Cream Cheese Frosting: Your Go-To Recipe

This banana cake recipe isn’t just a dessert; it’s an experience. Imagine a cake that’s incredibly moist, bursting with rich banana flavor, and crowned with a luscious, tangy cream cheese frosting that melts in your mouth. This isn’t just any banana cake; it’s the one you’ll return to again and again. Whether you prefer a show-stopping layer cake for special occasions or a convenient sheet cake for everyday indulgence, this recipe delivers perfection. I’m excited to share my tried-and-true secrets for achieving an impossibly moist texture that truly sets this banana cake apart from the rest.

The Quest for the Best Banana Cake

I typically shy away from labeling a recipe “The Best.” It almost implies that once achieved, there’s no further culinary journey to embark upon. But in the case of this banana cake, the answer is unequivocally clear: you stop searching. You bake this cake. You savor every bite. And then, you realize your lifelong quest for the ultimate banana cake has triumphantly ended right here.

This particular banana cake holds a special place in my heart, a recipe I cherished since childhood. Its origins were a mystery, simply a treasured notecard in my grandmother’s collection, splattered with vanilla extract and cake batter—a clear sign of a recipe loved and frequently baked. With the advent of the internet, this culinary gem has been digitized, spreading from one food blog to another, gracing the pages of magazines and cookbooks, and now, it has found its home here, ready to be shared with you.

Often, banana cake unjustly lives in the shadow of its popular cousin, carrot cake. But I firmly believe there’s ample room for both vegetable-infused and fruit-filled delights at any dessert table. This banana cake proves that with the right approach, it can shine just as brightly, if not brighter, than any other classic.

This recipe is a fantastic way to utilize those overripe bananas sitting on your counter. The darker the spots, the sweeter and more flavorful your cake will be! If your bananas aren’t quite ready, don’t fret; I have a simple trick to ripen bananas quickly in less than 15 minutes, ensuring you always have perfect bananas for baking.

• Bananas: The star of the show! For the richest flavor and maximum sweetness, always opt for overripe bananas, identifiable by their abundant dark brown spots. You’ll need approximately 1 and ½ cups of mashed ripe bananas, which usually equates to about 3 to 4 medium-sized bananas. This ensures your cake is naturally sweet and intensely banana-flavored.
• Lemon juice: A crucial addition that prevents the mashed bananas from browning prematurely, helping to maintain their fresh appearance and subtle tang in the batter.
• All-purpose flour: The structural foundation of the cake. To achieve a light and tender crumb, it’s vital to measure your flour accurately using the spoon and level method. Scooping directly can lead to a dense cake.
• Baking soda: This leavening agent reacts with the acidic buttermilk to create carbon dioxide, which helps the cake rise, making it light and airy. Always check that your baking soda is fresh, as expired baking soda won’t provide the necessary lift.
• Salt: A pinch of salt is transformative! It doesn’t make the cake taste salty but rather enhances all the other flavors, bringing out the sweetness of the bananas and the richness of the butter.
• Butter: Contributes incredible richness and essential moisture to the cake. Ensure your butter is at room temperature for easy creaming with sugar. This process incorporates air, leading to a lighter, fluffier cake texture. If you’re short on time, cut the butter into small cubes to accelerate the softening process.
• Sugar: Beyond sweetening the cake, sugar plays a vital role in moisture retention, keeping your banana cake tender and soft for longer.
• Eggs: Act as a binder, holding all the ingredients together and adding structure. Use large eggs at room temperature, as they emulsify better with the butter and sugar, resulting in a smoother, more uniform batter.
• Vanilla extract: A fragrant powerhouse that adds depth, complexity, and a warm, inviting aroma, beautifully complementing the banana flavor.
• Buttermilk: This ingredient is a game-changer for moisture and tenderness, imparting a subtle tang that balances the sweetness. If buttermilk isn’t readily available, don’t worry! I have a comprehensive guide on buttermilk substitutions. Regular milk is not a suitable replacement in this recipe, as it lacks the acidity required to react with the baking soda for proper leavening.

See the recipe card at the end of this article for full information on ingredient quantities and detailed instructions.

Mastering the Art of Banana Cake Baking

Let’s walk through the steps to create this extraordinary homemade banana cake:

1. Prepare the bananas: Begin by mashing your ripe bananas in a small bowl. A fork works perfectly to achieve a consistency with some small lumps, adding texture to the cake. Alternatively, a potato masher or even a hand mixer on low speed can be used. Stir in the lemon juice to prevent browning.
2. Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures these ingredients are evenly distributed, which is crucial for uniform rising. Set this aside.
3. Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and sugar. Beat on medium-high speed for 2-3 minutes until the mixture is light, pale, and fluffy. This step incorporates air, contributing to the cake’s light texture.
4. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps create a smooth emulsion. Follow with the vanilla extract, mixing until just combined.
5. Alternate wet and dry additions: Gradually add the whisked flour mixture to the batter, alternating with the buttermilk. Begin and end with the flour mixture. Mix on low speed until just combined. Be careful not to overmix the batter; a few small lumps are perfectly fine and help prevent a tough cake. Overmixing develops gluten, which can lead to a dry texture.

6. Fold in bananas and optional nuts: Gently fold in the mashed banana mixture using a spatula. This gentle motion helps maintain the airy lightness of the batter. If you’re a fan of nuts in your banana cake, now is the perfect time to fold in a cup of chopped walnuts or pecans.
7. Bake the cakes: Divide the batter evenly between two greased and floured 9-by-2-inch round cake pans. Ensure your pans are the correct depth; shallower pans won’t accommodate the full batter. Bake for approximately 55-60 minutes at 275°F, or until a toothpick inserted into the center comes out clean. The “low and slow” baking is key here!
8. The freezer shock secret: Immediately upon removing the cakes from the oven, transfer the pans directly to the freezer. Let them cool in the freezer for about 45 minutes. This rapid cooling technique is crucial for sealing in moisture and creating that unparalleled moist texture this recipe is known for. I often place the cake pans on baking sheets before putting them in the freezer for easier handling.

A generous layer of creamy, tangy cream cheese frosting is my absolute favorite pairing for this homemade banana cake. Its bright, slightly tart flavor provides a beautiful contrast to the sweet, rich banana cake layers, making each bite an utterly irresistible symphony of tastes and textures. It’s the classic combination for a reason!

However, if cream cheese frosting isn’t your preference, or you’re simply in the mood to experiment, there are other fantastic options. A classic buttercream frosting offers a smooth, sweet finish. For a more indulgent twist, consider a rich chocolate buttercream, which harmonizes wonderfully with banana, or an aromatic coffee buttercream for a sophisticated flavor profile that truly elevates the cake.

Make Ahead & Freezing Instructions

This incredibly moist and fluffy banana cake is ideal for preparing in advance, making it perfect for entertaining or enjoying throughout the week. Here’s how to ensure its freshness and deliciousness:

Make Ahead (Refrigerator): Once your cake layers have completely cooled (after their freezer shock!), tightly wrap each layer individually in plastic wrap. Store these wrapped layers in the refrigerator for up to 3 days. This method keeps the cake wonderfully fresh and moist, ready for you to frost whenever you’re prepared to serve.

Freezing (Long-term Storage): For those who like to plan even further ahead, this banana cake freezes exceptionally well! For optimal freshness and to prevent freezer burn, wrap each cooled cake layer first in plastic wrap, then snugly in aluminum foil. Place the double-wrapped layers into a freezer-safe storage bag or airtight container. The unfrosted cake can be frozen for up to 3 months, ensuring you always have a delightful treat on hand.

Thawing Instructions: When you’re ready to enjoy your frozen cake, transfer the wrapped layers from the freezer to the refrigerator to thaw overnight. Once thawed, allow them to come to room temperature on your counter before proceeding with frosting. This gradual thawing prevents condensation and helps maintain the cake’s texture.

Frosting Preparation: While you can make the cream cheese frosting ahead of time and store it in an airtight container in the refrigerator for up to 3 days, for the absolute best results and creamiest texture, I highly recommend making the cream cheese frosting fresh on the day you plan to assemble the cake. If using pre-made frosting, give it a quick whip with a hand mixer to restore its light and fluffy consistency before spreading.

If you’re as passionate about bananas as I am, you’ll be thrilled to explore these other fantastic banana-centric recipes:

• Banana Chocolate Chip Bundt Cake
• Banana Cupcakes with Cream Cheese Frosting
• Greek Yogurt Banana Muffins
• Homemade Banana Pudding with Salted Caramel
• Decadent Chocolate Banana Bread
• Irresistible Chocolate Chip Banana Bars
• Soft Banana Chocolate Chip Cookies
• The Ultimate Moist Banana Bread

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Dessert

The Best Banana Cake with Cream Cheese Frosting

Make the most of overripe bananas with this recipe for The Best Banana Cake with Cream Cheese Frosting.

Author:

Kelly Senyei

4.88 from 16 votes

Prep Time

20 minutes
mins

Cook Time

1 hour
hr

Total Time

1 hour
hr
20 minutes
mins

Servings

12
servings

Print Recipe

Ingredients 

For the cake:

• 
  ▢
  
  
  1 1/2
  cups
  mashed ripe bananas

• 
  ▢
  
  
  2
  teaspoons
  lemon juice

• 
  ▢
  
  
  3
  cups
  all-purpose flour

• 
  ▢
  
  
  1 1/2
  teaspoons
  baking soda

• 
  ▢
  
  
  1/4
  teaspoon
  salt

• 
  ▢
  
  
  ¾
  cup
  unsalted butter

• 
  ▢
  
  
  2 1/8
  cups
  sugar

• 
  ▢
  
  
  3
  eggs

• 
  ▢
  
  
  2
  teaspoons
  vanilla

• 
  ▢
  
  
  1 1/2
  cups
  buttermilk

• 
  ▢
  
  
  1/3
  cup
  chopped walnuts (optional)

For the frosting:

• 
  ▢
  
  
  2
  (8-ounce) packages cream cheese, chilled

• 
  ▢
  
  
  11
  Tablespoons
  unsalted butter, at room temp

• 
  ▢
  
  
  1 1/2
  cups
  confectioners’ sugar

• 
  ▢
  
  
  1
  Tablespoon
  vanilla extract

Instructions 

Make the cake:

• Preheat the oven to 275°F. Grease and flour two round 9-by-2-inch cake pans. (See Baking Tips for Success.)
• In a small bowl, combine the mashed bananas with the lemon juice and set aside.
• In a separate bowl, whisk together the flour, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the sugar until light and fluffy, then beat in the eggs one at a time.
• Add the vanilla and then beat in the flour mixture alternately with the buttermilk.
• Fold in the mashed banana mixture and divide the batter evenly between the prepared cake pans. (See Baking Tips for Success for optional walnuts.)
• Bake the cakes for 55 to 60 minutes until a toothpick inserted comes out clean.
• Remove the cakes from the oven, place them on baking sheets and immediately transfer them to the freezer for 45 minutes to cool while you make the frosting.

Make the frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the butter and beat until smooth, scraping down the sides as needed. Sift the confectioners’ sugar into the bowl, then add the vanilla extract and beat until light and fluffy, about 2 minutes.
• Remove the cakes from the freezer and transfer one cake onto your serving platter. Top the cake with half of the cream cheese frosting. Place the second cake on top and frost it with the remaining cream cheese frosting. Sprinkle the top of the cake with the chopped walnuts (optional). Slice and serve.

Kelly’s Notes

• The unparalleled moistness of this banana cake comes from two key techniques: baking low and slow at 275°F for about an hour, and immediately transferring the cake to the freezer after baking. Rushing the cooking time or skipping the freezer shock will result in a less moist cake. The sudden cold seals in moisture, creating an incredibly tender crumb.
• Please note that the specified round cake pans should be 9 inches wide by 2 inches tall. This recipe yields a generous amount of batter that will not fit into round cake pans that are only 1 inch tall, potentially leading to overflow.
• This recipe is also perfectly suited for a 9-by-13-by-2-inch sheet cake pan. This pan size is deeper than a standard 13×9-inch baking dish. Baking times will vary for a sheet cake, so start checking for doneness with a toothpick after approximately 50 minutes.
• For those who enjoy a delightful crunch in their banana cake, simply fold 1 cup of chopped walnuts or pecans into the batter before baking.
• This cake freezes exceptionally well! For peak freshness, wrap each layer tightly in plastic wrap, then in aluminum foil, and store in a freezer-safe storage bag. The unfrosted cake can be frozen for up to 3 months.
• ★ Did you make this recipe? Don’t forget to give it a star rating below! Your feedback helps others discover delicious recipes.

Nutrition

Calories:
568
kcal

,

Carbohydrates:
82
g

,

Protein:
6
g

,

Fat:
24
g

,

Saturated Fat:
14
g

,

Cholesterol:
102
mg

,

Sodium:
237
mg

,

Potassium:
196
mg

,

Fiber:
1
g

,

Sugar:
55
g

,

Vitamin A:
800
IU

,

Vitamin C:
2.8
mg

,

Calcium:
53
mg

,

Iron:
1.7
mg

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