Banana cake is one of those simple comforts that always hits the spot. It’s soft, fragrant, and full of real banana flavor—no fancy tricks, just good ingredients and a reliable method. This version is moist without being heavy, sweet but not cloying, and perfect for both weekday treats and special occasions.

It’s the kind of cake you’ll want to share, and then guard the last slice. If you’ve got overripe bananas on the counter, this is exactly what they’re waiting for.

What Makes This Recipe So Good

• Big banana flavor: Uses plenty of ripe bananas plus a touch of vanilla and cinnamon to round it out.
• Moist but not dense: A mix of oil and butter keeps the crumb tender and plush.
• Easy, no-fuss method: Straightforward steps with common pantry ingredients.
• Frosting optional: Great plain, dusted with powdered sugar, or topped with cream cheese frosting.
• Works in multiple pans: Bake as a sheet cake, layer cake, or cupcakes without changing the texture.

Ingredients

• 3 large very ripe bananas (about 1 1/3 cups mashed)
• 1/2 cup unsalted butter, softened
• 1/3 cup neutral oil (canola, vegetable, or light olive)
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 3 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon (optional but recommended)
• 3/4 cup buttermilk (or 3/4 cup milk + 2 teaspoons lemon juice, rested 5 minutes)

Optional Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 1/2–3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9×13-inch pan or two 8-inch round pans and line with parchment.
2. Mash the bananas: In a bowl, mash the bananas until mostly smooth with a few small bits.Measure to ensure about 1 1/3 cups.
3. Whisk dry ingredients: In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon. Set aside.
4. Cream fats and sugars: In a large bowl, beat butter, oil, granulated sugar, and brown sugar until light and fluffy, 2–3 minutes.
5. Add eggs and vanilla: Beat in the eggs one at a time, scraping the bowl as needed. Mix in vanilla.
6. Add bananas: Stir in the mashed bananas until well combined.The mixture may look slightly curdled—this is normal.
7. Alternate dry and buttermilk: Add half the dry ingredients, then the buttermilk, then the remaining dry ingredients. Mix on low just until combined. Do not overmix.
8. Pan and bake: Spread the batter evenly in the prepared pan(s).Bake 30–35 minutes for a 9×13, or 25–30 minutes for two 8-inch rounds, until a toothpick comes out clean or with a few moist crumbs.
9. Cool completely: Let the cake cool in the pan for 15 minutes, then transfer to a rack to cool fully before frosting.
10. Make the frosting (optional): Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla and a pinch of salt. Spread on the cooled cake.

Storage Instructions

• Room temperature: Unfrosted cake keeps well, covered, for up to 3 days.
• Refrigerated: If frosted with cream cheese frosting, refrigerate in an airtight container for up to 5 days.Bring to room temp before serving.
• Freezer: Wrap unfrosted layers tightly and freeze for up to 2 months. Thaw in the fridge overnight. You can also freeze slices individually for easy treats.

Why This is Good for You

• Potassium and fiber: Bananas add natural potassium and a bit of fiber, making this cake a touch more wholesome than your average dessert.
• Lower sugar feel: The ripe bananas bring sweetness and moisture, so the cake tastes indulgent without needing excessive sugar.
• Balanced fats: A mix of butter for flavor and oil for moisture gives a satisfying texture without greasiness.
• Portion-friendly: Bakes well as cupcakes or a sheet, making it easy to share and serve sensible portions.

Pitfalls to Watch Out For

• Underripe bananas: Green or barely yellow bananas won’t deliver the flavor or moisture you want.
• Overmixing the batter: This can make the cake tough.Stop mixing as soon as the dry ingredients disappear.
• Wrong pan size: Overfilled pans lead to sinking centers. Stick to the recommended sizes.
• Skipping cooling time: Warm cake will melt frosting and turn gummy. Let it cool fully.
• Old leaveners: Expired baking soda or powder means a flat, dense cake.Check dates before you start.

Recipe Variations

• Banana walnut: Fold in 3/4 cup toasted chopped walnuts for crunch.
• Chocolate chip: Add 1 cup mini chocolate chips for a kid-friendly twist.
• Banana spice: Swap cinnamon for 1 teaspoon pumpkin pie spice for a cozy flavor.
• Brown butter: Brown the butter first, cool to room temp, and proceed. It adds a nutty depth.
• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Check doneness a few minutes early.
• Dairy-free: Use plant milk soured with lemon and a dairy-free butter.Skip the cream cheese frosting or use a dairy-free version.
• Cupcakes: Bake in a lined muffin tin at 350°F for 18–22 minutes.

FAQ

How ripe should the bananas be?

They should be very ripe—deep yellow with lots of brown spots and a soft feel. The riper they are, the sweeter and more flavorful your cake will be.

Can I use frozen bananas?

Yes. Thaw them completely, drain excess liquid if very watery, then mash and measure.

The flavor is still great.

What if I don’t have buttermilk?

Use regular milk mixed with lemon juice or vinegar (1 teaspoon per 1/2 cup). Let it sit for 5 minutes to thicken slightly, then use as directed.

Can I reduce the sugar?

You can cut up to 1/4 cup without hurting the texture. Keep in mind that banana sweetness varies, so taste may change slightly.

Why did my cake sink in the middle?

Common causes are underbaking, opening the oven door too early, outdated leaveners, or too much batter in a small pan.

Bake until a toothpick tests clean.

Does this work as a layer cake?

Absolutely. Use two 8-inch round pans and reduce the bake time slightly. Cool completely before stacking and frosting.

What frosting pairs best?

Cream cheese frosting is a classic choice.

Vanilla buttercream, chocolate frosting, or even a simple dusting of powdered sugar also work well.

Final Thoughts

This banana cake is simple, reliable, and full of warm, nostalgic flavor. It’s the kind of recipe you keep on hand for birthdays, potlucks, or whenever you’ve got bananas to use. Make it plain or dress it up—either way, it never lasts long.

Bake it once, and you’ll see why it earns the name “The Best.”