This homemade banana cake is moist and delicious, made with ripe bananas and buttermilk, and topped with an easy five-ingredient cream cheese frosting. This is a banana lover’s dream come true, with authentic banana flavor and all-natural flavors.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Bananas: Very ripe bananas work best for flavor and moisture.
- Lemon juice: Fresh lemon juice is best.
- Butter: Unsalted or salted. If using salted butter, eliminate the added salt.
- Vanilla extract: Use the pure stuff, please.
- Buttermilk: You can save money and make your own by adding 1½ tablespoons of lemon juice or white vinegar to a cup of milk and letting it sit for about 5 minutes.
- Cream cheese: Use full-fat cream cheese for the best texture and flavor.
How To Make Banana Cake
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Mash the bananas and lemon juice.
- Whisk the flour, baking soda, baking powder, and salt.
- Using a mixer on medium speed, beat the butter, sugar, and brown sugar until well mixed. Turn the mixer to low, add the eggs, one at a time, beating just until combined. Add the vanilla extract and beat just until incorporated.
- Add the dry ingredients in several increments, alternating with the buttermilk. Mix just until combined. Stir in the banana mixture.
- Pour the batter into a well-greased baking pan. Bake until set.
- Put the cake directly in the freezer for about an hour.
- Using a stand mixer (with paddle attachment) or a hand mixer on high speed, beat the cream cheese and butter until smooth and creamy.
- Turn the mixer to medium and add the vanilla extract and salt. Turn the mixer to low and gradually add the powdered sugar, beating until well combined.
- Frost the cake and store it in the fridge.
Tips For The Best Banana Cake
- Spray the pan with nonstick baking spray. I like Baker’s Joy, but I have used other sprays with success.
- I like the creaminess from the butter and cream cheese mixture when using a paddle attachment. You can use a handheld mixer, but it may take a few more minutes.
- You don’t have to freeze the cake, but it does quickly cool the cake and lock in the moisture.
- Store the well-covered cake in the refrigerator for 5-7 days.
More Banana Recipes
Banana Cake Recipe
This banana cake is moist and delicious, made with ripe bananas and buttermilk, and topped with an easy five-ingredient cream cheese frosting.
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Servings: 15 servings
Calories: 445kcal
Ingredients
Banana Cake
- 1½ cups mashed bananas (about 3 medium bananas)
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
- 1½ cup buttermilk, room temperature
Cream Cheese Frosting
- ½ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 3½-4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Spray a 9×13-inch metal baking pan with baking spray.
- Mash the bananas and lemon juice in a small bowl. Whisk the flour, baking soda, baking powder, and salt in a medium bowl.
- Using a stand mixer with the paddle attachment on medium speed, beat the butter, sugar, and brown sugar until well mixed. Turn the mixer to low, add the eggs, one at a time, beating just until combined. Add the vanilla extract and beat just until combined.
- With the mixer on low, add the dry ingredients in several increments, alternating with the buttermilk. Scrape down the bowl and beater when needed. Mix just until combined. Remove the bowl from the mixer and stir in the banana mixture.
- Pour the batter into the prepared baking pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Put the cake in the freezer for 45-60 minutes.
- Using a stand mixer (with paddle attachment) or a hand mixer on high speed, beat the cream cheese and butter until smooth and creamy.
- Turn the mixer to medium and add the vanilla extract and salt. Turn the mixer to low and gradually add the powdered sugar, beating until well combined. Frost the cake. Store it in the fridge until ready to serve.
Notes
- Cover the cake with plastic wrap followed by a layer of aluminum foil and store it in the refrigerator for 5-7 days.
- To freeze this cake I recommend freezing just the cake portion. Wrap it well and freeze for up to 2 months. Prepare the frosting and spread it after thawing the cake in the refrigerator.
Nutrition
Calories: 445kcal | Carbohydrates: 63g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 277mg | Potassium: 149mg | Fiber: 1g | Sugar: 41g | Vitamin A: 576IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg
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Rose
I have had banana bread and banana pie. I have not had banana cake but I already know I’d love it.
Jarrett
This banana cake was absolutely perfect. It was so moist and flavorful. The cream cheese frosting was the ideal finishing touch to make it feel both cozy and indulgent.
Beth Pierce
Thanks, Jarrett! That is one of my husband’s favorite cakes.
Emman Damian
Who doesn’t like Banana Cake? It’s so moist and so yummy! I can’t wait to bake it soon.
Beth Pierce
I agree 100%
Bedabrata
Your banana cake recipe was so comforting and perfect for a cozy afternoon treat. I love moist cake with a warm cup of tea.
Sonya K
That frosting with the soft banana crumb was comforting, and your tip about using very ripe bananas was spot on. This will be a regular at our house!