Banana cake is an amazingly sweet treat made with ripe bananas and topped with a delicious tangy homemade cream cheese frosting!
This simple and quick banana cake recipe is the perfect way to use up those over-ripe bananas and share with the whole family! Serve this with other party faves like no bake oreo cheesecake, almond clusters, and peanut butter bark!
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Why you’ll love this recipe!
📌 A great way to use up over-ripe bananas.
📌 Moist, delicious and easy to throw together.
📌 Full of that decadent moist banana flavor with a tangy cream cheese finish.
Banana Cake Ingredients
- Flour – All-purpose flour.
- Sugar – White granulated sugar.
- Leavening Agents – Baking powder and baking soda.
- Salt – Kosher salt.
- Milk – Whole milk is recommended for this recipe, but skim or low fat can be substituted.
- Vinegar – Distilled white vinegar.
- Butter – Unsalted, softened to room temperature. If you use salted butter, skip adding the extra salt to the recipe.
- Vanilla – Real vanilla extract.
- Eggs – Large eggs.
- Bananas – Very ripe bananas, mashed.
- Cream cheese frosting – Butter, cream cheese, vanilla, powdered sugar.
How do you make a moist banana cake? (step-by-step directions)
⭐ First, mix together the vinegar and milk and set aside. Using a hand mixer or stand mixer, cream together the butter and sugar until fluffy. Add eggs, milk and vinegar mixture, and vanilla and mix well.
⭐ Next, add the banana and mix. Then add the flour, baking powder, baking soda, and salt and mix well. Spread the batter into a greased baking pan. Bake until a toothpick inserted into the center comes out clean.
⭐ Then, to prepare the frosting, use an electric mixer to beat together the butter, cream cheese and vanilla. Add the powdered sugar a little at a time and beat until smooth.
⭐ Finally, allow the cake to cool and spread the cream cheese frosting evenly over the top. Garnish with fresh sliced bananas, slice, and enjoy!
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
How ripe should bananas be for banana cake?
You’ll want very ripe bananas, as they will add the best flavor and texture to your cake.
The peel of the banana can be any shade from yellow and brown spotted to black. However, the actual banana should still have that yellow banana color when opened. If the banana itself is black or leaking fluid, it’s too ripe and best to toss it in the trash.
What kind of frosting is used for banana cake?
If you don’t have the time or ingredients for homemade icing, feel free to pick up a jar from the supermarket.
What kind of pan for banana cake?
We used a 9×13″ baking dish for a single layer cake, but you could also use two small rounds for a layered cake.
Storage and leftovers
How long do leftovers last?
Leftover banana cake will last in the refrigerator for 2 – 3 days. Keep tightly covered with a lid, plastic wrap, or foil.
Does banana cake require refrigeration?
We prefer to refrigerate this cake because the cream cheese icing tends to run if kept at room temperature.
If using buttercream or vanilla icing, then you can keep it at room temperature.
Can I freeze banana cake?
Yes, banana cake actually becomes even more moist after freezing! But it’s best to freeze it without the frosting.
Let the cake cool completely, wrap tightly or store in an airtight container and freeze up to 3 months. When ready to eat, thaw completely and frost with the cream cheese frosting.
Tips and tricks
✅ Make sure the cream cheese is at room temperature or your frosting will be lumpy.
✅ To cool your cake quickly for frosting, set it in the freezer.
✅ Add sliced bananas to the top when serving to give an extra pop of banana!
Frequently asked questions
Can I add nuts or other mix-ins to the banana cake batter?
Absolutely! You can add chopped nuts like walnuts or pecans, chocolate chips, or even dried fruit to the batter for added texture and flavor. Simply fold them into the batter before spreading it into the baking pan.
How can I make the banana cake more moist?
This recipe already yields a moist cake, but if you want to make it even more moist, you can add a tablespoon or two of sour cream or Greek yogurt to the batter. These ingredients help retain moisture and create a softer texture.
Can I reduce the amount of sugar in the recipe?
If you prefer a less sweet cake, you can reduce the amount of sugar in the recipe. However, keep in mind that sugar not only adds sweetness but also contributes to the texture and moisture of the cake. Adjusting the sugar may affect the final outcome.
Can I use frozen bananas for this recipe?
Yes, frozen bananas can be used. Thaw them completely and mash them before incorporating them into the batter. Frozen bananas tend to release more moisture, so you may need to adjust the baking time slightly.
Can I make this banana cake without a mixer?
Yes, you can make the cake without a mixer. Instead, you can use a whisk or wooden spoon to mix the ingredients by hand. It may require a bit more effort and elbow grease, but it’s definitely doable.
What to eat with homemade banana cake (serving suggestions)
This easy banana cake is so moist and flavorful, it’s one of our favorite treats! We like to enjoy it with other dessert faves like pecan pie balls, instant pot rice pudding, and cookie monster cookies!
More delicious banana recipes
- Banana pudding poke cake
- Banana muffins
- White chocolate banana bread
- Banana pudding cookies
- Banana bread pudding
- See all our banana recipe ideas
Other awesome cake recipes
- Snickerdoodle cake
- Lemon poke cake
- S’mores ice box cake
- Pineapple bundt cake
- Texas sheet cake
- See all our easy cake ideas!
Tools we love
- Glass casserole dish – I love when a dish comes with a lid. Perfect for popping leftovers in the fridge.
- Kitchenaid stand mixer – I love this mixer so much. I don’t use it as much as I should, but it comes in so handy for making big batches of cream cheese icing or for shredding chicken.
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How to Make Banana Cake
- 2½ cups all purpose flour
- 1½ cups white granulated sugar
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt skip this if using salted butter
- ¾ cup milk
- 2 teaspoons white distilled vinegar
- ½ cup unsalted butter softened to room temperature
- 1 teaspoon real vanilla extract
- 2 large eggs
- 1 cup ripe mashed bananas (about 3 bananas)
Cream Cheese Frosting
- 4 tablespoons butter softened to room temperature
- 8 ounces cream cheese softened to room temperature
- ½ teaspoon real vanilla extract
- 2 cups powdered sugar
- optional: fresh sliced bananas for garnish
- In a small bowl, mix the vinegar and milk. Set aside.
- Using an electric mixer (or a stand mixer with a paddle attachment), cream together the butter and sugar until it's fluffy (2 - 3 minutes). Add the eggs, milk, and vanilla, and mix until well combined. Stir in the mashed banana.
- Add the flour, baking powder, baking soda, and salt and mix until well combined. The batter will be on the thick side.
- Spread the batter evenly into a greased 9x13" baking pan and bake in a 350℉ oven for 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely.
- While the cake is cooling, prepare the cream cheese frosting. Using an electric mixer (or stand mixer with the whisk attachment), beat together the butter, cream cheese, and vanilla.
- Add the powdered sugar about half a cup at a time, and beat until smooth. Spread the frosting evenly over the top after cake has completely cooled. Top with fresh sliced bananas immediately before serving.
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