Looking for the perfect way to use those spotty bananas? This homemade banana cake recipe delivers incredible moisture and flavor with minimal effort. The secret to its irresistible texture lies in using perfectly ripened bananas that add natural sweetness and depth. Whether served as a simple afternoon treat or dressed up with frosting for special occasions, this versatile, easy-to-make cake will quickly become your go-to banana recipe. Ready to transform ordinary ingredients into something extraordinary?
Table of Contents
Why You’ll Love This Recipe
This banana cake recipe has become my absolute go-to whenever those bananas start spotting on the countertop. Here’s why it deserves a permanent spot in your recipe collection:
- Perfectly moist texture that stays that way for days (no dry cake here!)
- Incredibly simple preparation using basic pantry ingredients you likely already have
- Wonderfully versatile – enjoy it plain, frosted, or dressed up with mix-ins
- Forgiving recipe that works beautifully even for novice bakers
- Natural banana flavor shines through without being overwhelming
The magic happens when those overripe bananas release their natural sugars, creating depth no artificial flavoring can match. Even better? The flavor intensifies overnight, making this cake perfect for advance preparation. Whether for breakfast, afternoon tea, or dressed up for dessert, this reliable recipe delivers delicious results every time.
Ingredients You’ll Need
For this moist banana cake recipe, gather these simple ingredients:
For the cake:
- 3 large ripe bananas (the spottier, the better!)
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1½ cups (180g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup (60ml) buttermilk or plain yogurt
- 1 teaspoon vanilla extract
Optional cream cheese frosting:
- 8 oz (225g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
How To Make Banana Cake
This moist banana cake comes together with simple steps that even novice bakers can master. Let me walk you through the process:
Preparation
- Preheat your oven to 350°F (175°C) and position a rack in the center.
- Prepare your pan by greasing and flouring a 9×13 inch baking dish, or line it with parchment for easy removal.
- Mash those ripe bananas in a bowl until mostly smooth but still with some texture – this gives your cake the perfect banana flavor distribution.
Creating Your Batter
- Cream together the softened butter and sugar in a large mixing bowl for 2-3 minutes until light and fluffy. This incorporates air for a tender crumb!
- Add eggs one at a time, fuly incorporating each before adding the next.
- Mix in vanilla extract for that warm background note that enhances the banana flavor.
- Combine dry ingredients (flour, baking soda, salt, cinnamon) in a separate bowl with a quick whisk.
- Alternate adding dry ingredients and buttermilk to your butter mixture – start and end with dry ingredients (dry-wet-dry-wet-dry). Mix just until combined after each addition.
- Fold in the mashed bananas gently with a spatula, preserving the air you’ve worked into the batter.
Baking to Perfection
- Transfer the batter to your prepared pan and smoth the top.
- Bake for 30-35 minutes until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool in the pan on a wire rack for at least 25 minutes before frosting.
Trust your senses while baking this homemade banana cake! Your kitchen should fill with a warm, sweet aroma, and the cake will spring back slightly when gently pressed in the center. Remember, it’s better to slightly underbake than overbake for that irresistibly moist texture everyone loves.
Servings and Timing
This homemade banana cake recipe yields approximately 12 generous servings, making it perfect for family gatherings or when you need a dessert that feeds a crowd.
Timing Breakdown:
- Prep time: 15-20 minutes
- Baking time: 30-35 minutes
- Cooling time: At least 30 minutes
- Frosting (optional): 10 minutes
- Total time: About 1 hour 25 minutes
Pro tip: If you’re preparing this for a special occasion, I recommend baking it the day before. The banana flavor actually deepens overnight, making your cake even more delicious the next day!
Storage and Reheating
Your moist banana cake will stay fresh and delicious with proper storage:
Unfrosted Cake:
- Counter: Store in an airtight container at room temperature for up to 3 days.
- Refrigerator: Wrap tightly in plastic wrap or place in an airtight container for max up to 1 week.
- Freezer: Wrap individual slices or the entire cake in plastic wrap, then aluminum foil. Freeze for up to 3 months.
Frosted Cake:
- Refrigerator required: Due to the cream cheese frosting, store covered in the refrigerator for up to 5 days.
- Freezing: Possible, but for best texture, freeze cake unfrosted if you can.
Reheating:
- Room temperature slices taste best! Remove from refrigerator 30 minutes before serving.
- For a warm treat: Microwave an unfrosted slice for 10-15 seconds to recreate that fresh-baked experience.
Variations
Customize this easy banana cake recipe to make it your own:
Mix-Ins (Add to batter before baking):
- Nutty Banana Cake: Fold in 3/4 cup chopped walnuts or pecans
- Chocolate Chip Banana Cake: Add 3/4 cup semi-sweet chocolate chips
- Coconut Banana Cake: Add 1/2 cup shredded coconut
- Spiced Banana Cake: Double the cinnamon and add 1/4 teaspoon each of nutmeg and cloves
Frosting Alternatives:
- Chocolate Frosting: Swap cream cheese frosting for chocolate buttercream
- Brown Butter Glaze: Drizzle with a simple glaze made from browned butter, powdered sugar, and a splash of milk
- Dusted Finish: Skip frosting completely and dust with powdered sugar for a lighter option
Format Variations:
- Cupcakes/Muffins: Pour batter into lined muffin tins and bake for 18-22 minutes
- Banana Bundt Cake: Use a bundt pan and increase baking time to 45-55 minutes
- Layer Cake: Divide batter between two 9-inch round pans for an impressive stacked cake
These simple twists allow you to adapt this beloved banana cake recipe to any occasion or preference!
FAQs
Can I use frozen bananas?
Yes! Thaw completely and include any liquid they release for extra flavor.
How ripe should bananas be?
The browner the better! Very ripe bananas provide the sweetest, most intense flavor.
No buttermilk? What can I substitute?
Mix 1 tablespoon vinegar or lemon juice with regular milk and let sit for 5 minutes.
Why did my cake sink in the middle?
Usually from underbaking, opening the oven too early, or overmixing the batter.
Can I make this cake ahead of time?
Definitely! It actually tastes better the next day as flavors develop.
Can I make a vegan version?
Use plant-based butter, flax eggs, and non-dairy milk with vinegar added.
Why is my cake dense instead of fluffy?
Likely from overmixing, too much flour, or old baking soda.
Can I reduce the sugar?
You can reduce by about 25% without significantly affecting texture.
Can I use whole wheat flour?
Replace up to half the all-purpose flour for best results; 100% whole wheat makes a denser cake.
How do I know when it’s done baking?
A toothpick should come out with a few moist crumbs, not wet batter, and the cake should spring back when lightly pressed.
Can I add other fruits?
Yes! Blueberries, strawberries, or diced apples work well. Coat them with a little flour first to prevent sinking.
Conclusion
There’s something magical about transforming spotty bananas into this moist, flavorful treat. This simple recipe creates not just delicious banana cake, but also wonderful memories around your table.
With basic ingredients and no special equipment needed, you’ve created something truly special that fills your home with irresistible aromas and brings joy with every bite.
Next time those bananas turn brown, see them as an opportunity! They’re ready to become your next batch of this beloved homemade banana cake that friends and family will request again and again.
Happy baking!
Banana cake recipe
Ingredients
- 3 ripe bananas mashed (about 1½ cups)
- 2 cups all-purpose flour
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
For Cream Cheese Frosting (Optional)
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then stir in the mashed bananas and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix just until incorporated after each addition.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake completely in the pan on a wire rack before frosting.
- If making cream cheese frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy, about 3 minutes.
- Spread frosting evenly over the cooled cake and serve.
Notes
Nutrition Information (per serving)
- Calories: 325 per slice
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 1g
- Sugar: 28g
- Protein: 4g
- Sodium: 280mg
- Cholesterol: 75mg
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