Banana cake is one of those desserts that never goes out of style. Whether you’re using up overripe bananas or just craving a moist, flavorful treat, this cake is always a hit. With its rich, tender texture and natural sweetness from the bananas, it’s perfect for any occasion—be it a family gathering, a birthday celebration, or just a cozy afternoon snack. In this guide, we’ll walk you through everything you need to know about making the best banana cake, from ingredients to variations. We’ll share tips for getting the texture just right, how to frost it, and answer some common questions so you can bake like a pro. Let’s dive into the sweet world of banana cake!
Essential Ingredients for a Perfect Banana Cake
Key Ingredients You Need for Banana Cake
To make the best banana cake, you need a handful of simple ingredients that come together to create something magical. The base of the cake relies heavily on ripe bananas, which are the star of the show. The sweetness and moisture from the bananas give the cake its rich flavour and soft texture. All-purpose flour is a must, as it provides the structure that supports the cake’s crumb. Baking soda and baking powder help the cake rise, making it light and airy. A touch of salt balances out the sweetness, while ground cinnamon adds a warm, comforting spice that complements the bananas perfectly.
Other ingredients include unsalted butter, which gives the cake a rich, buttery flavour, and granulated sugar paired with brown sugar to provide depth and moisture. Eggs help bind everything together, while buttermilk or its substitute keeps the cake incredibly moist and adds a tangy flavour that works well with the sweetness of the bananas.
How Bananas Impact the Cake’s Texture and Flavor
Bananas are essential to creating a banana cake that’s both moist and flavorful. The riper the bananas, the better. Bananas that have brown spots provide more sugar, which makes the cake naturally sweeter and more intense in flavour. They also bring moisture to the cake, keeping it soft and tender and preventing it from becoming dry. If you’re wondering how much banana to use, 1 and 1/2 cups of mashed bananas, or about four medium-sized bananas, is the perfect amount to achieve that delicious, banana-forward flavour.
How to Make the Best Banana Cake
Step-by-Step Instructions for Making Moist Banana Cake
Making banana cake is easier than you might think! To start, preheat your oven to 350°F (177°C) and grease a 9×13-inch baking pan. While the oven heats up, mash your bananas in a mixing bowl. You can use a hand mixer or just mash them by hand—either works fine as long as you get them nice and smooth.
In another bowl, whisk together your dry ingredients: flour, baking powder, baking soda, cinnamon, and salt. Set this aside. Next, in a separate bowl, beat your butter on high speed for about 1 minute until it’s smooth and creamy. Then, add both granulated sugar and brown sugar and beat them together for about 2 minutes until the mixture becomes light and fluffy.
Add the eggs and vanilla extract to the butter-sugar mixture, beating them until fully combined. Now, mix in the mashed bananas, scraping down the sides of the bowl as needed to ensure everything gets incorporated.
Next, alternate adding the dry ingredients and buttermilk to the batter. Start by adding a third of the dry ingredients, mixing gently, then pour in half of the buttermilk. Continue alternating between the dry ingredients and buttermilk until everything is mixed in. Be careful not to overmix; you want to keep the batter light and fluffy.
Once the batter is ready, pour it into your prepared pan and smooth it out with a spatula. Bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean. If the top starts to brown too quickly, cover it loosely with aluminium foil to prevent burning. After the cake is done, remove it from the oven and let it cool on a wire rack.
Tips for Getting the Perfect Banana Cake Batter
When mixing your banana cake batter, it’s important not to overmix the ingredients. Overmixing can lead to a dense, heavy cake. Instead, mix just until the ingredients are incorporated. Also, be sure to use room-temperature ingredients like eggs and butter. This helps create a smooth, evenly mixed batter that bakes more evenly.
Print
Moist homemade banana cake
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Diet: Vegetarian
Description
This banana cake is everything you want in a dessert: moist, flavorful, and topped with a luscious cream cheese frosting. Made with ripe bananas, this cake is a fantastic way to use up overripe bananas while creating a treat that’s perfect for birthdays, family gatherings, or just a sweet afternoon snack. The combination of sweet bananas and a creamy, tangy frosting takes this simple cake to the next level. Whether you’re a seasoned baker or a beginner, this easy-to-follow recipe ensures a perfect banana cake every time. It’s a versatile cake that you can easily customize with chocolate chips, nuts, or even a coconut topping. So, get ready to bake the best banana cake you’ve ever had!
Ingredients
For the Cake:
-
1 and 1/2 cups (345g) mashed ripe bananas (about 4 medium 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 (170g) unsalted butter, softened
-
1 cup (200g) granulated sugar
-
1/2 cup (100g) packed brown sugar (light or dark)
-
3 large eggs, at room temperature
-
2 teaspoons pure vanilla extract
-
1 and 1/2 cups (360ml) buttermilk, at room temperature
For the Cream Cheese Frosting:
-
8 ounces (226g) full-fat cream cheese, softened
-
1/2 cup (113g) unsalted butter, softened
-
3 cups (360g) powdered sugar (plus 1/4 cup more 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 baking pan. You can also line it with parchment paper for easy removal.
-
Mash the bananas in a large bowl until smooth. Set aside.
-
Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
-
Cream the butter and sugars: Using a handheld or stand mixer, beat the butter on high speed until creamy, about 1 minute. Add the granulated sugar and brown sugar, and continue beating for 2 minutes until light and fluffy.
-
Add eggs and vanilla: Beat in the eggs, one at a time, then add the vanilla extract.
-
Incorporate the bananas and dry ingredients: Add the mashed bananas to the butter-sugar mixture, followed by the dry ingredients in three additions, alternating with the buttermilk. Mix each addition just until combined.
-
Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, cover loosely with aluminum foil.
-
Cool the cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
-
Make the cream cheese frosting: In a large bowl, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and salt, and beat on high speed until fluffy. If you want a thicker frosting, add the extra 1/4 cup powdered sugar.
-
Frost the cake: Once the cake has cooled, spread the frosting evenly over the top. For an extra touch, sprinkle with chopped nuts or chocolate chips.
-
Chill and serve: Refrigerate the cake for 30 minutes before slicing to set the frosting and make it easier to cut.
Notes
-
For a twist, try adding chocolate chips or walnuts to the batter for extra flavor.
-
If you prefer a less sweet frosting, use less powdered sugar or skip the extra 1/4 cup.
-
This banana cake works well with either cream cheese frosting or buttercream frosting, so feel free to experiment with different frosting options.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Banana Cake, Moist Banana Cake, Best Banana Cake Recipe, Banana Cake with Cream Cheese Frosting, Easy Banana Cake Recipe, Homemade Banana Cake, Banana Cake Layer Cake
Banana Cake Variations
How to Make Banana Cake with Chocolate Chips
If you love the combination of chocolate and bananas, you’re in for a treat! Adding chocolate chips to your banana cake brings a rich, gooey element that pairs perfectly with the moist banana base. To incorporate chocolate chips, simply fold 1 cup of semi-sweet chocolate chips into the batter just before you pour it into the pan. Bake as directed, and you’ll have a delightful chocolate banana cake that’s sure to impress.
Banana Cake with Cream Cheese Frosting vs. Buttercream Frosting
When it comes to frosting your banana cake, you have a couple of delicious options. Cream cheese frosting is a popular choice, especially for banana cakes. Its tangy flavour pairs wonderfully with the sweetness of the bananas and provides a smooth, velvety finish. If you prefer something sweeter, buttercream frosting is a great alternative. It’s light, fluffy, and easy to flavour with vanilla or even a touch of cinnamon to complement the cake’s flavour. Whether you choose cream cheese or buttercream, both frostings elevate the banana cake to the next level!
Banana Cake with Coconut Icing
For those who enjoy tropical flavours, coconut icing is an amazing addition to your banana cake. The rich, nutty flavour of coconut adds a lovely texture and a hint of the tropics. To make coconut icing, simply add shredded coconut to your frosting, or for extra flavour, toast the coconut before using it. The coconut pairs beautifully with the natural sweetness of the bananas, making this variation a crowd-pleaser at any gathering.
Common Mistakes to Avoid When Baking Banana Cake
Overmixing the Batter
One of the most common mistakes when making banana cake is overmixing the batter. While it’s tempting to beat the batter until everything is perfectly smooth, overmixing can lead to a dense, tough cake. Instead, mix the ingredients just until they’re combined. A few lumps in the batter are completely fine! This ensures that the cake remains light, fluffy, and moist.
Using Unripe Bananas
Using bananas that aren’t ripe enough is another mistake many people make. Ripe bananas, with their brown spots, are sweeter and provide more flavour and moisture to your banana cake. If your bananas are still too firm and yellow, they won’t produce the same rich, sweet flavour. Be sure to let them ripen fully before using them in your cake to get the best texture and taste.
For more delicious recipes, check out our recipe articles like the Vanilla Cake Recipe or the Coffee Cake to satisfy your baking cravings!
Frequently Asked Questions
Can I Use Frozen Bananas for Banana Cake?
Yes, you can absolutely use frozen bananas for your banana cake! In fact, frozen bananas can sometimes be even better than fresh ones, as they become extra sweet when thawed. To use frozen bananas, simply thaw them at room temperature, drain any excess liquid, and mash them before adding them to your batter. Frozen bananas will provide the same moisture and flavour as fresh ones, so feel free to keep a stash in the freezer for when you’re ready to bake.
What’s the Best Way to Store Banana Cake?
Once you’ve baked your banana cake, it’s important to store it properly to maintain its freshness. The best way to store banana cake is by placing it in an airtight container in the refrigerator. This helps preserve its moisture and keeps the frosting from melting. If you have leftover cake, it will stay fresh in the fridge for about 4 to 5 days. Just be sure to cover it tightly so it doesn’t dry out. For longer storage, you can also freeze the cake (either frosted or unfrosted) for up to 3 months. Simply thaw it overnight in the fridge before serving.
How Do I Make Banana Cake Ahead of Time?
Making banana cake ahead of time is easy! You can bake the cake layers a day or two in advance. Once cooled, wrap them in plastic wrap and store them in the fridge. The frosting can be made ahead as well—just refrigerate it and bring it to room temperature before spreading it on the cake. Assembling and frosting the cake just before serving will ensure that it’s fresh and delicious.