If you’re looking for a moist, fluffy, and flavorful banana cake recipe that’s easy enough for beginners, you’ve come to the right place. This guide walks you through every step of making the best banana cake topped with a rich cream cheese frosting. Whether you’re baking for family, a gathering, or simply to satisfy your sweet tooth, this recipe guarantees success.
1. Banana Cake Recipe (Serves 12)
Ingredients
For the Banana Cake:
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe 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 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
For the Cream Cheese Frosting:
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (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
Step 1: Preheat and Prepare
Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking pan and line it with parchment paper if desired for easier removal. You can also use two 9-inch round pans for a layered cake.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Salt
Set aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl using a hand or stand mixer, beat the unsalted butter, granulated sugar, and brown sugar on medium-high speed until light and creamy (about 2–3 minutes).
Step 4: Add the Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract until combined.
Step 5: Add Bananas
Mix in the mashed bananas until the batter is smooth. Don’t worry if it looks a little curdled – it’s normal!
Step 6: Alternate Dry Ingredients and Buttermilk
With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk:
- Start with 1/3 of the flour mixture
- Add 1/2 of the buttermilk
- Repeat, ending with the flour mixture
Mix just until combined—do not overmix.
Step 7: Bake
Pour the batter evenly into the prepared pan. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean. If using round pans, check at the 30–35 minute mark.
Step 8: Cool Completely
Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before frosting.
Step 9: Make the Cream Cheese Frosting
In a large bowl, beat the cream cheese and butter together on high speed until creamy and smooth (about 2 minutes). Gradually add the confectioners’ sugar, then mix in the vanilla extract and salt.
If the frosting is too thin, add the extra 1/4 cup of confectioners’ sugar. If too thick, add a teaspoon of milk.
Step 10: Frost and Serve
Once the cake is completely cool, spread the frosting evenly over the top. Slice, serve, and enjoy!
2. Tips for Perfect Homemade Banana Cake
Use ripe bananas – Black or heavily spotted bananas deliver the strongest flavor and moisture.
Room temperature ingredients – Ensure butter, eggs, and buttermilk are at room temperature for the best texture.
Don’t overmix – Overmixing can lead to a dense cake. Mix just until everything is incorporated.
Cool the cake before frosting – Frosting a warm cake will cause the cream cheese frosting to melt and slide off.
Use buttermilk – It reacts with the baking soda for a fluffier texture. If you don’t have buttermilk, make your own (see Substitutes below).
Level the cake – If making a layered version, use a serrated knife to level the cakes before stacking.
3. Variations & Substitutes
Variations:
- Banana Nut Cake – Add 1/2–1 cup of chopped walnuts or pecans to the batter.
- Banana Chocolate Chip Cake – Stir in 1 cup of mini chocolate chips for an extra indulgent treat.
- Layer Cake Version – Use two 9-inch round pans for a stunning layered cake presentation.
- Banana Cupcakes – Bake in cupcake liners at 350°F for 18–22 minutes.
Substitutes:
- Buttermilk Substitute – Combine 1 and 1/2 tablespoons of lemon juice or white vinegar with enough milk to make 1 and 1/2 cups. Let it sit for 5–10 minutes before using.
- Egg Substitute – For egg-free baking, use 1/4 cup unsweetened applesauce or mashed banana per egg (note: texture will change slightly).
- Dairy-Free Option – Use plant-based butter and cream cheese alternatives. Substitute buttermilk with almond milk + lemon juice.
4. How to Store Leftover Banana Cake
At Room Temperature:
If unfrosted, you can store banana cake in an airtight container at room temperature for up to 2 days.
In the Refrigerator:
Once frosted with cream cheese, store the cake covered in the fridge for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.
Freezing Instructions:
Banana cake freezes beautifully:
- Unfrosted: Wrap individual slices or the whole cake in plastic wrap and then foil. Freeze for up to 3 months.
- Frosted: Place the frosted cake in the freezer for 1 hour to harden the frosting. Then wrap tightly and freeze.
To thaw, place in the refrigerator overnight or at room temperature for a few hours.
🍰 Final Thoughts
This best banana cake recipe for beginners is a foolproof way to create a crowd-pleasing dessert that’s tender, moist, and full of banana flavor. Whether you’re celebrating or just craving something homemade, this cake topped with silky cream cheese frosting is sure to be a hit.
