Cakes & Cupcakes
The Best Banana Cake I've Ever Had
This is the banana cake that changed everything. Incredibly moist, deeply flavored, and so easy to make.
The Cake That Finally Got Banana Right
There’s a cozy comfort in autumn baking, when the air turns crisp and you want something warm and familiar in your kitchen. This is the banana cake I come back to every single season—the one that’s so moist it practically melts on your tongue, with a frosting that tastes like real bananas, not an artificial afterthought. After years of testing recipes, this one is the winner.
A Few Things I Have Noticed
- Use sour cream instead of buttermilk—it adds moisture and a subtle tang that makes the banana flavor pop without making the cake taste sour.
- Don’t skip cooling the cakes completely before frosting. Warm cake will cause the frosting to melt and slide right off. Patience pays off here.
- If your bananas aren’t quite ripe enough, mash them and let them sit in a bowl for 10 minutes before adding to the batter. This releases more natural sugars and deepens the flavor.
Variations
- Banana Cake with Cream Cheese Frosting: Swap the banana frosting for a classic cream cheese frosting for a tangier, richer finish that balances the sweetness beautifully.
- Brown Butter Banana Cake: Brown the butter before creaming it with sugar to add a nutty depth that elevates the whole cake to something restaurant-worthy.
- Banana Walnut Cake: Fold 1 cup of toasted walnuts into the batter for a subtle crunch and earthy flavor that pairs perfectly with the soft, sweet cake.
Pair this with a classic cream cheese frosting if you want to switch things up from the banana frosting.
Ingredients
Cake
Frosting
Instructions
- 1
Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
- 2
Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together for 2-3 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- 3
Combine Dry Ingredients
In another bowl, whisk together the flour, baking soda, and salt. Set aside.
- 4
Alternate Wet and Dry
Add the mashed bananas and sour cream to the butter mixture, stirring until combined. Gently fold in the flour mixture until just combined. Don't overmix.
- 5
Divide and Bake
Pour the batter evenly into the prepared pans. Bake for 32-35 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- 6
Cool
Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- 7
Make the Frosting
Beat the softened butter until creamy. Gradually add powdered sugar, then fold in the mashed bananas, vanilla, and salt. Beat until smooth and spreadable.
- 8
Assemble and Frost
Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second layer and frost the top and sides of the entire cake.
Nutrition Information
Per serving (serves 12). Values are approximate.
| Calories | 285 calories |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Carbohydrates | 42g |
| Sugar | 28g |
| Protein | 3g |
| Sodium | 280mg |
| Fiber | 1g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
How ripe should my bananas be?
Use bananas that are mostly yellow with some brown spots. They should be soft and sweet, but not completely brown or mushy. Overripe bananas (heavily speckled) are actually perfect for baking because they have more natural sugars and banana flavor.
Can I make this cake ahead of time?
Yes! The unfrosted cake layers can be wrapped tightly and stored at room temperature for up to 2 days, or frozen for up to 3 months. Frost it the day you plan to serve it for the best texture.
What if my frosting is too soft?
If your banana frosting is too soft to spread, refrigerate it for 15-20 minutes before frosting the cake. If it's still too loose, you may have added too much banana. Next time, use slightly less mashed banana or add a tablespoon more powdered sugar.
Reader Reviews
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