Banana bread gets all the hype, but have you ever bitten into a slice of banana cake so soft, so moist, and so loaded with banana flavor that you forget all about that humble loaf? That’s exactly what this recipe delivers. It takes those sad, brown bananas you thought were destined for the compost bin and transforms them into a bakery-worthy dessert you’ll want to guard with your life. And when you top it with creamy, slightly tangy cream cheese frosting oh man, game over. This isn’t just dessert; it’s comfort baked into a pan.

Whether you’re baking for family, friends, or just yourself (no judgment here), this banana cake is ridiculously simple, yet the end result feels like you spent all day in the kitchen. Spoiler: you didn’t. Stick around, and I’ll show you how to whip this beauty up step by step, with tips to make sure yours comes out as dreamy as mine did.

Recipe Snapshot:

Category	Details
Yield	1 cake (9×13-inch)
Serving Size	About 12 slices
Prep Time	20 minutes
Bake Time	30 minutes
Cooling Time	40 minutes
Total Time	1 hour 30 minutes
Calories per Serving	~420
Primary Cooking Method	Baking
Occasion	Everyday dessert, tea-time treat
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Banana Cake Recipe

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

slices

Prep time

minutes

Bake Time

minutes

Calories

420

kcal

This banana cake recipe is the softer, fluffier cousin of banana bread. It’s rich with real banana flavor, stays incredibly moist, and is topped with a luscious cream cheese frosting that keeps you coming back for seconds.

Ingredients

For the Cake:
2 1/4 cups (280 g) all-purpose flour
1/4 cup (25 g) cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 1/2 large ripe bananas (about 410 g), mashed
1/2 cup (113 g) unsalted butter, room temperature
1/2 cup (105 g) vegetable oil (like canola)
1 1/2 cups (300 g) granulated sugar
3 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1/2 cup (125 g) Greek yogurt
For the Frosting:
1/2 cup (113 g) unsalted butter, room temperature
1 3/4 cups (215 g) powdered sugar
3/4 cup (167 g) cream cheese, cold (block-style, not spreadable)
3/4 teaspoon vanilla extract
1 teaspoon fresh lemon juice

Directions

Prep the Pan and Oven
First things first, preheat your oven to 350°F (180°C). Grease the bottom and sides of a 9×13-inch cake pan, then line it with parchment paper, letting a little hang over the edges. This makes lifting the cake out later a breeze.
Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, cornstarch, baking powder, baking soda, salt, and cinnamon until everything is evenly combined. Set aside.
Mash the Bananas
In another bowl, mash your overripe bananas with a fork or potato masher until smooth. Trust me, the darker and spottier the bananas, the better the flavor.
Cream the Butter, Oil, and Sugar
In a large mixing bowl, beat the butter, oil, and granulated sugar with a hand or stand mixer for about 2 minutes until light and creamy.
Add Eggs and Wet Ingredients
Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas, vanilla, and Greek yogurt. Don’t panic if the batter looks a little curdled, that’s normal.
Combine Wet and Dry
Switch to a spatula and gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix, unless you enjoy banana bricks instead of banana cake.
Bake the Cake
Pour the batter into your prepared pan, smoothing out the top. Give the pan a light tap on the counter to release any big air bubbles. Bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the Cake
Let the cake rest in the pan for 20 minutes, then run a knife along the edges without parchment, flip onto a wire rack, and cool completely. Patience, my friend, good frosting cannot go on a warm cake.
Make the Cream Cheese Frosting
Beat the butter until fluffy. Add powdered sugar in two batches, mixing slowly to avoid a sugar blizzard. Finally, beat in cream cheese, vanilla, and lemon juice until smooth. Don’t overmix or the frosting will turn runny.
Frost and Serve
Once the cake is completely cool, spread the frosting evenly over the top. Slice, serve, and watch it disappear faster than you expected.

Extra Tips

Weigh the Bananas: Bananas vary wildly in size. Weighing them ensures the perfect balance of moisture and sweetness.
Use Super-Ripe Bananas: The darker and spottier, the better. They add depth of flavor and natural sweetness.
Don’t Overmix: Fold gently once the dry and wet ingredients meet. Overmixing means dense, tough cake.
Room-Temp Ingredients: Eggs, butter, and yogurt blend better at room temperature, giving you a smoother batter.
Frost Last Minute: If you’re serving at a party, frost right before serving to keep everything looking fresh and bakery-perfect.
Add Texture: A handful of toasted coconut, chocolate chips, or chopped nuts folded into the batter adds a fun surprise in every bite.

Equipment You’ll Need

9×13-inch cake pan
Parchment paper
Mixing bowls (various sizes)
Hand mixer or stand mixer
Potato masher or fork
Whisk
Spatula
Wire rack
Offset spatula (for frosting)

Substitution Options

No bananas on hand (or allergic)? No worries I’ve got your back. Here are some handy swaps to fit different needs:

Egg-Free/Vegan: Replace each egg with 1/4 cup unsweetened applesauce or 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes). Use vegan butter, dairy-free yogurt, and a plant-based cream cheese.
Lower Sugar: Swap half the sugar with coconut sugar or a sugar substitute like erythritol. Just note: texture may be slightly different.
Gluten-Free: Use a cup-for-cup gluten-free flour blend that includes xanthan gum. Avoid straight almond or coconut flour—they won’t give the same structure.
Dairy-Free: Sub in plant-based butter, coconut oil, or margarine. For yogurt, use a thick dairy-free version like coconut or almond yogurt. Frosting works with dairy-free cream cheese, too.
Nut-Free: Skip garnishes like chopped walnuts (if you were planning to add them). This cake is naturally nut-free otherwise.

These swaps let you enjoy banana cake magic without stressing about dietary needs. The flavor? Still irresistible.

Make-Ahead Tips

Want to get ahead of the game? This banana cake actually loves a little rest time.

Bake in Advance: You can bake the cake a day ahead. Once cooled, wrap tightly in plastic wrap and store at room temperature. Frost it the next day for peak freshness.
Freeze the Cake Base: The unfrosted cake freezes beautifully. Wrap the whole cake (or individual slices) in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge and bring to room temperature before frosting.
Frosting Storage: The cream cheese frosting can be made 1–2 days in advance. Store in an airtight container in the fridge, then whip it briefly before spreading to bring back its fluffy texture.

Making this ahead of time means less stress when guests arrive and more time to enjoy that first bite with your cup of tea.

Storage Instructions

This cake is just as good the next day if it lasts that long.

Room Temperature: Store the frosted cake in an airtight container for up to 2 days. Keep it in a cool, dry spot away from direct sunlight.
Refrigerator: Because of the cream cheese frosting, refrigeration is safest if you plan to keep it longer than 2 days. Cover tightly and refrigerate for up to 5 days. Bring slices to room temperature before serving for the best texture.
Freezer: Freeze the unfrosted cake wrapped in plastic and foil for up to 3 months. Frosting doesn’t freeze as well, so make that fresh when you’re ready to serve.

These storage tricks make sure every slice stays tender, moist, and as drool-worthy as the first bite.

FAQ

Can I make this cake in round pans instead of a sheet pan?
Yes! Divide the batter between two 9-inch round cake pans and bake for about 25–28 minutes. Perfect if you want a layer cake look.

What if I don’t have Greek yogurt?
You can swap with sour cream or plain yogurt. Both give the same tang and moisture.

Can I frost this cake with something other than cream cheese frosting?
Absolutely. A simple vanilla buttercream or even a dusting of powdered sugar works if you prefer a lighter topping.

Do I need to refrigerate the cake once it’s frosted?
If you finish it within 2 days, it’s fine at room temperature. For longer storage, pop it in the fridge.

How do I know when the cake is done?
Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, you’re golden.

Food Safety Notes

Cream Cheese Frosting: Because it’s dairy-based, don’t leave the frosted cake out at room temperature for more than 2 hours in warm conditions. If your kitchen runs hot, refrigerate sooner.
Eggs: Always use fresh eggs and avoid consuming raw batter. Raw eggs can carry bacteria like Salmonella.
Storage Containers: Use clean, airtight containers for storing leftovers to prevent contamination and keep the cake fresh.
Freezing Tips: Make sure the cake is completely cooled before wrapping and freezing. Wrapping while warm can trap moisture and encourage bacterial growth.

Following these food safety guidelines keeps your banana cake safe to eat and just as enjoyable as the day you baked it.

Ingredient Selection Tips

Bananas: Choose bananas that are heavily speckled or almost black on the outside. The riper they are, the sweeter and more flavorful your cake will be.
Flour: Stick with all-purpose flour for the best structure. Whole wheat flour can be used for a nuttier taste, but the texture will be denser.
Yogurt: Greek yogurt gives moisture and a slight tang. Opt for full-fat versions for the richest result.
Butter & Oil: The combo of butter and oil gives both flavor and tenderness. Don’t skip one for the other; together they balance the cake perfectly.
Cream Cheese: Use block-style cream cheese, not the spreadable tub. The spreadable kind is too soft and won’t set into a stable frosting.
Spices: Cinnamon is classic, but you can add a pinch of nutmeg or cloves for extra warmth.

Smart ingredient choices make all the difference between a good banana cake and an unforgettable one.

Serving Suggestions

Classic Tea-Time Treat: Pair a slice with a hot cup of black tea or coffee for the ultimate cozy break.
Celebration Cake: Add festive sprinkles or fresh berries on top for birthdays, brunches, or family gatherings.
Elegant Twist: Drizzle with caramel sauce or melted chocolate just before serving for an indulgent finish.
Mini Servings: Cut the cake into bite-sized squares and serve on a platter for parties.
Tropical Vibes: Top with toasted coconut flakes or pineapple slices for a sunny, island-inspired version.

This banana cake is versatile enough to be the star of any table whether it’s casual family snacking or a centerpiece dessert at a get-together.

Nutritional Information (per serving, approx.)

Calories: 420
Fat: 20 g
Saturated Fat: 9 g
Cholesterol: 85 mg
Carbohydrates: 57 g
Fiber: 2 g
Sugars: 32 g
Protein: 6 g
Sodium: 280 mg

These values are estimates and can vary depending on specific ingredients used.

Final Thoughts

At the end of the day, banana cake is more than just a way to use up overripe bananas it’s a slice of pure comfort.

It’s that nostalgic smell wafting through the kitchen, the fork sinking into a soft crumb, and the sweet-tangy kiss of cream cheese frosting on top. This recipe nails that perfect balance: moist but not heavy, sweet but not cloying, indulgent but still homey.

It’s the cake you bake when you want to impress without the stress, when you want something that feels special but doesn’t chain you to the oven all day.

So next time your bananas go brown, don’t smile. Because it means banana cake is in your future. And honestly, that’s always something to look forward to.

Banana Cake Recipe That Melts in Your Mouth

Recipe Snapshot: