If ever there was a dessert worthy of obsession, it’s The Best Banana Cake I’ve Ever Had. Pillowy-soft, delicately spiced, and crowned with a swoon-worthy cream cheese frosting, this cake transforms humble bananas into pure celebration. Every bite bursts with real banana flavor and dreamy vanilla-cinnamon warmth—the kind of treat you’ll want to share with everyone you love (or just quietly savor all to yourself!).
Why You’ll Love This Recipe
- Ultra-Moist Texture: Buttermilk and real mashed bananas create a cake that’s fluffy, tender, and never dry.
- Big Banana Flavor: This recipe uses plenty of ripe bananas for irresistible natural sweetness in every bite.
- Legendary Cream Cheese Frosting: Silky, tangy, and just the right amount of sweet, it’s a luscious finishing touch that truly sets this cake apart.
- Foolproof & Adaptable: No fancy equipment or tricky steps—just simple, reliable techniques that work (with options for cupcakes, layers, and even freezing).
Ingredients You’ll Need
Here’s the beauty of The Best Banana Cake I’ve Ever Had: you likely have every ingredient in your kitchen right now! Each element, from bold bananas to comforting cinnamon, plays an essential role in the cake’s unforgettable flavor, dreamy crumb, and swoon-worthy frosting.
- Mashed ripe bananas: The star! Spotty, overripe bananas give maximum sweetness and flavor. Don’t be shy—the riper, the better.
- All-purpose flour: Provides structure and creates a tender, soft crumb when combined correctly.
- Baking powder + baking soda: Their teamwork ensures the cake rises perfectly light and fluffy, every time.
- Ground cinnamon: Adds a subtle coziness that lifts the banana flavor to new heights.
- Salt: Enhances flavors and balances the sweetness.
- Unsalted butter: Brings richness and a luxurious texture throughout both cake and frosting.
- Granulated and brown sugars: The mix gives depth—white for sweetness, brown for a hint of caramel warmth.
- Eggs: Help bind and add structure for that ideal cake texture.
- Pure vanilla extract: Layers in extra warmth and aroma—don’t skip it!
- Buttermilk: The secret to an ultra-moist, soft crumb you won’t believe.
- Cream cheese: For the silkiest, tangiest frosting that makes this cake legendary.
- Confectioners’ sugar: Gives the frosting its classic, cloud-like sweetness.
Variations
One of the best things about The Best Banana Cake I’ve Ever Had is how easily you can tailor it to your cravings or dietary needs. Don’t be afraid to get creative—swap, tweak, or add and make this cake your own masterpiece!
- Turn it into cupcakes: Make individual portions by baking the batter in cupcake liners—perfect for parties or lunchbox treats.
- Layer cake magic: Bake in two 9-inch pans for a stunning banana layer cake ready to be stacked sky-high with frosting.
- Add mix-ins: Toss in chocolate chips, toasted walnuts, or shredded coconut for extra personality in every bite.
- Go dairy-free: Sub in plant-based milk (plus vinegar for “buttermilk”) and vegan butter/cream cheese for a dairy-free version.
- Mini Bundt style: Use a mini Bundt pan and adjust bake time for cute, individual banana cakes—all the joy, bite-sized!
How to Make The Best Banana Cake I’ve Ever Had
Step 1: Prep and Mash Bananas
Preheat your oven to 350°F (177°C), grease a 9×13-inch baking pan, and gather your spotted, ripe bananas. Mash the bananas well—your mixer does this in seconds, or use a fork if you’re feeling rustic. Pour those glorious banana clouds into a bowl to await their cake destiny.
Step 2: Whisk Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. This ensures even lift and just a whisper of spice throughout your cake—no clumps, no worries!
Step 3: Cream Butter & Sugar
Using a stand or handheld mixer, beat the softened butter on high until creamy. Add granulated and brown sugars and beat again—you’re looking for a pale, fluffy mixture that promises tender cake magic. Don’t forget to scrape down those bowl sides.
Step 4: Eggs, Vanilla & Banana
Mix in the eggs one at a time, then splash in the vanilla. Once combined, add the mashed bananas and mix just until incorporated—marvel at the dreamy, golden batter this creates!
Step 5: Alternate Dry Ingredients & Buttermilk
With your mixer on low, start adding the dry ingredients in three portions, alternating with the luscious buttermilk. Mix after each addition just until combined. The batter will be thick and a bit lumpy—which is perfect. Resist the urge to overmix; that’s the secret to keeping your banana cake airy and soft.
Step 6: Bake and Cool
Scoop batter into your prepared pan and smooth the top. Bake 45–50 minutes, watching for the moment a toothpick comes out clean. If the cake starts browning too quickly, tent with foil. Cool completely on a wire rack (pop it in the fridge to speed it up if you just can’t wait!), so your frosting will glide on like a dream.
Step 7: Make the Cream Cheese Frosting
Beat the cream cheese and butter together until creamy and no lumps remain—beat it like you mean it for the smoothest result. Add confectioners’ sugar, vanilla, and a pinch of salt. Mix on low, then crank up to high for luscious, cloud-like frosting. Want it extra thick? Add in that little extra sugar. Frost the cooled cake generously.
Step 8: Chill and Serve
Refrigerate your frosted banana cake for 30 minutes—the frosting will firm up, slicing will be neater, and anticipation will be off the charts. Then, slice and indulge! It’s truly The Best Banana Cake I’ve Ever Had, and I have a feeling you’ll agree.
Pro Tips for Making The Best Banana Cake I’ve Ever Had
- Banana Ripeness Magic: Use bananas that are almost black with spots—this unlocks the sweetest, most aromatic banana flavor.
- Room Temperature Everything: Make sure your butter, eggs, buttermilk, and cream cheese are all at room temp; it helps your batter mix evenly and your frosting stay ultra-creamy.
- Don’t Overmix: When combining dry and wet ingredients, stir just until you see the flour disappear—a few lumps are perfectly fine and keep your cake tender.
- Chill for Cleaner Slices: Pop the frosted cake in the refrigerator for at least 30 minutes before cutting—your pieces will be neat, and the frosting will sit beautifully atop each bite.
How to Serve The Best Banana Cake I’ve Ever Had
Garnishes
For a beautiful finishing touch, shower your frosted cake with a sprinkle of cinnamon, toasted chopped nuts (like walnuts or pecans), or a few delicate banana slices. Even a gentle dusting of confectioners’ sugar looks stunning and makes The Best Banana Cake I’ve Ever Had feel bakery-worthy.
Side Dishes
This cake shines as the star of any dessert table, but you can elevate things by serving it with a scoop of vanilla bean ice cream, a chilled glass of milk, or hot coffee for contrast. For brunch, pair slices with fresh berries and a fruit salad for a playful, balanced plate.
Creative Ways to Present
Turn your cake into cupcakes for parties, stack it for a jaw-dropping layer cake, or bake in mini bundt pans for adorable single servings. Want to wow a crowd? Serve cake squares on a tiered platter or wrap individual pieces in parchment and tie with twine as sweet take-home treats.
Make Ahead and Storage
Storing Leftovers
Leftover slices of The Best Banana Cake I’ve Ever Had stay moist and dreamy for days. Simply cover the pan tightly or store pieces in an airtight container in the fridge for up to five days. The flavors actually deepen over time—if you have the willpower not to finish it all at once!
Freezing
To freeze, wrap unfrosted or frosted cake (cut into pieces for convenience) in a double layer of plastic wrap and a layer of foil. Store in the freezer for up to three months. Thaw overnight in the refrigerator, and for the best texture, bring to room temp before serving or frosting if you froze unfrosted.
Reheating
If you prefer that bakery-fresh warmth, microwave individual slices for 10-15 seconds—it makes the cake extra soft, and the cream cheese frosting all melty and irresistible. For larger amounts, let your cake come to room temperature naturally so the frosting doesn’t melt away.
FAQs
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Can I use frozen bananas for The Best Banana Cake I’ve Ever Had?
Absolutely! Just thaw the bananas, drain off any excess liquid, and mash well before measuring. Frozen bananas can sometimes even intensify the banana flavor in the final cake.
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What if I don’t have buttermilk on hand?
No buttermilk? No problem! Mix 1 tablespoon of lemon juice or white vinegar with enough whole milk to make 1 1/2 cups. Let it sit for 5 minutes and use as directed. It creates the same moisture and tang this cake loves.
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Can I bake The Best Banana Cake I’ve Ever Had as a layer cake or cupcakes?
Yes! For a two-layer cake, divide the batter between two greased 9-inch pans and bake for about 26–30 minutes. For cupcakes, fill liners halfway and bake for 20–22 minutes at the same temperature.
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How do I know when my banana cake is done baking?
Start checking at the 45-minute mark—your cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent it loosely with foil for the last few minutes.
Final Thoughts
If you’re searching for the ultimate comfort bake, I can’t recommend The Best Banana Cake I’ve Ever Had enough. It’s a crowd-pleaser, a mood-booster, and a dessert that earns raves with every single slice. Gather those ripe bananas and treat yourself to a cake you’ll want to make again and again. Enjoy every creamy, cloud-soft bite!
Print
The Best Banana Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours (includes cooling)
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This banana cake is the ultimate treat with moist, flavorful banana cake layers topped with a luscious cream cheese frosting. Perfect for any occasion!
Ingredients
Banana Cake
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large bananas)
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (360ml) buttermilk, at room temperature*
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan. Make the cake: Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside. Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy—about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps are OK.
- Spread batter into the prepared pan. Bake for 45–50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps set the frosting and makes cutting easier.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
- Make Ahead & Freezing Instructions: Prepare cake through step 6. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted or unfrosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and then frost if needed and serve.
- Special Tools (affiliate links): 9×13-inch Pan | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack | Icing Spatula
- Frozen Bananas: You can use frozen bananas here. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe. See How to Freeze & Thaw Bananas for Baking.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1 Tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough room temperature whole milk to the same measuring cup until it reaches 1 and 1/2 cups. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Cupcakes: I’ve gotten a few questions about turning this cake into cupcakes. For about 2 dozen cupcakes, fill the cupcake liners halfway and bake for about 20-22 minutes. Same oven temperature.
- Can I Turn This into a Banana Bundt Cake? I recommend using my extremely similar recipe for chocolate marble banana Bundt cake instead. (There’s a little extra baking powder for lift, which is helpful when baking in a large Bundt pan.) You can leave out the chocolate swirl in that recipe.
- Layer Cake: I use this recipe to make my banana layer cake. If you want to make a 2 layer cake, divide batter between 2 greased 9-inch cake pans, and bake at 350°F (177°C) for 26-30 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 39g
- Sodium: 340mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
