The Best Banana Cake Recipe is a slice of pure indulgence, blending rich, moist texture with the natural sweetness of ripe bananas. With just 25 minutes of prep and 45 minutes in the oven, this cake is effortlessly elegant yet approachable enough for any occasion.
Each bite offers a velvety crumb, buttery undertones, and a hint of caramelized banana flavor that lingers delightfully on your palate. Perfect for sharing, this cake serves 24 slices, making it a crowd-pleaser for gatherings or a treat to savor all week long.
Packed with nutritious bananas, this cake strikes a balance between decadence and wholesome comfort. Every slice delivers a satisfying richness, while the subtle notes of banana and warm spices create a cozy, aromatic experience.
Whether you’re celebrating a special moment or simply treating yourself, this cake is a timeless classic that never fails to impress. Ready in just over an hour, it’s the ideal recipe to bake when you’re craving something soul-soothing and utterly delicious.
Ingredients for The Best Banana Cake
- For the Cake:
- ¾ cup (170 g) unsalted butter, softened to room temperature
- ¾ cup (175 ml) canola or vegetable oil (or any neutral oil)
- 1 cup (200 g) light or dark brown sugar
- ½ cup (100 g) granulated sugar
- 2 cups (470 g) well-mashed ripe bananas (about 4 medium bananas)
- 2 large eggs, room temperature preferred
- ¼ cup (60 ml) buttermilk (or substitute with milk + ½ tsp lemon juice)
- 1 Tablespoon vanilla extract
- 2 ½ cups (312 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- For the Silky Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 ½ cups (315 g) powdered sugar
- 1 Tablespoon heavy cream (or milk for a lighter option)
- ½ cup chopped walnuts (optional, for topping)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking pan or spray with baking spray. Set aside.
- Make the batter: In a stand mixer or large bowl with an electric mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the oil and mix until combined.
- Add wet ingredients: Stir in the mashed bananas. Then, add the eggs, buttermilk, and vanilla extract, mixing until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool: Let the cake cool completely in the pan before frosting.
- Make the frosting: In a large bowl, beat the cream cheese, butter, vanilla extract, and salt until creamy. Gradually add the powdered sugar on low speed, then increase to high and beat for 30 seconds. Add the heavy cream and mix until smooth.
- Frost the cake: Spread the frosting evenly over the cooled cake. Sprinkle with chopped walnuts, if desired.
- Serve: Slice and enjoy your delicious banana cake!
Storage and Reheating Tips
To keep your banana cake fresh, store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you’ve frosted it, chilling is best to preserve the cream cheese frosting. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
This banana cake is delicious on its own, but you can elevate it with a dollop of whipped cream or a scoop of vanilla ice cream. For a brunch-friendly twist, serve it with fresh berries or a drizzle of caramel sauce. Don’t forget to sprinkle extra chopped walnuts on top for added crunch!
Recipe Variations
Feel free to customize this cake to suit your taste! Swap the walnuts for pecans or omit nuts entirely for a nut-free version. For a chocolatey twist, fold in 1 cup of chocolate chips into the batter. If you’re out of buttermilk, mix ¼ cup milk with ¾ teaspoon of lemon juice or vinegar as a substitute.
Time-Saving Tips
To speed up prep, mash your bananas ahead of time and store them in the fridge. Use a food processor to quickly cream the butter and sugars. If you’re short on time, skip the frosting and dust the cake with powdered sugar for a simple yet elegant finish.
Equipment Guidance
A stand mixer or electric hand mixer makes creaming the butter and sugars a breeze. For even baking, use a light-colored metal pan and check the cake’s doneness with a toothpick. If you don’t have a 9×13″ pan, two 9″ round cake pans work well—just reduce the baking time to 30-35 minutes.
The Best Banana Cake Recipe
Ingredients
- 3/4 cup unsalted butter softened to room temperature
- 3/4 cup canola or vegetable oil
- 1 cup light or dark brown sugar
- 1/2 cup sugar
- 2 cups well-mashed ripe bananas this is typically 4 bananas for me
- 2 large eggs room temperature preferred
- 1/4 cup buttermilk
- 1 Tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoons baking soda
- 1 teaspoons baking powder
- 1 teaspoon salt
Silky Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 1/2 cups powdered sugar
- 1 Tablespoon heavy cream
- 1/2 cup chopped walnuts for topping (optional)
Instructions
- Preheat oven to 350F (175C) and spray a 9×13″ (approximately 23x33cm) pan with baking spray or lightly grease and flour. Set aside.
- Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy.
- Add oil and beat to combine.
- Stir in mashed bananas.
- Add eggs, buttermilk, and vanilla extract and stir until well-combined.
- In a separate bowl, stir together flour, baking soda, baking powder, and salt.
- Gradually add to wet ingredients until completely combined.
- Spread batter into prepared pan and bake on 350F (175C) for 45-55 minutes (see note 1) or until a toothpick inserted in the center comes out mostly clean with few moist crumbs. Allow to cool completely before covering with frosting.
- Silky Cream Cheese Frosting
- Combine cream cheese, butter, vanilla extract, and salt in a large bowl and beat with an electric mixer until creamy.
- With mixer on low-speed, gradually add powdered sugar until completely combined.
- Add heavy cream and gradually increase speed to high. Beat on high for 30 seconds.
- Spread over completely cooled banana cake. Top with chopped walnuts (if using). Slice and serve!