Moist Banana Cake Recipe with Cream Cheese Frosting

This moist banana cake recipe makes one tender 9 x 13-inch cake with about 12–16 servings. Made with three very ripe bananas, softened butter, buttermilk, and a simple vanilla batter, it bakes at 350°F (175°C) for 35–45 minutes and is ready for frosting after at least 30 minutes of cooling.

Every slice is soft, buttery, and full of deep banana flavor, with a delicate crumb that stays pleasantly moist. Finish it with the optional cream-cheese frosting for a tangy contrast, or serve the cake plain with coffee, tea, or a cold glass of milk.

Why You’ll Love This Recipe

This is the kind of banana cake that makes a practical use of fruit sitting on the counter while tasting like a special homemade dessert. The bananas bring natural sweetness, a rich aroma, and plenty of moisture, while buttermilk keeps the crumb tender and pleasantly light.

The batter comes together with familiar pantry ingredients and does not require complicated decorating. Bake it in one 9 x 13-inch pan, cool it, spread on the frosting, and cut it into generous squares for family gatherings, potlucks, birthdays, or afternoon snacks.

The optional cream-cheese frosting adds a cool, tangy finish that complements the ripe banana flavor. If you prefer a less sweet dessert, the cake is delicious on its own, especially while slightly warm or served with fresh berries.

Ingredients You’ll Need

Gather the ingredients before you begin so the mixing process stays quick and organized. Softened butter and room-temperature eggs blend more smoothly, giving the batter an even texture.

• Bananas: Use 3 very ripe medium bananas, mashed to make about 1 1/2 cups. Look for heavily speckled or overripe fruit because it offers more sweetness, moisture, and pronounced banana flavor.
• Butter and sugar: Three-quarters cup of softened unsalted butter and 1 1/2 cups granulated sugar form the rich, tender base of the cake.
• Eggs and vanilla: Three large room-temperature eggs add structure, while 1 teaspoon vanilla extract rounds out the flavor.
• Dry ingredients: You will need 2 cups all-purpose flour, 1 1/2 teaspoons baking soda, and 1/4 teaspoon salt.
• Buttermilk: One cup adds gentle acidity and moisture. Plain yogurt or sour cream may be used in the same quantity if needed.
• Frosting ingredients: The optional topping uses 8 ounces cream cheese, 1/2 cup unsalted butter, 3–4 cups confectioners’ sugar, and 1 teaspoon vanilla extract.

For extra texture, fold in 1/2–1 cup chopped walnuts or pecans after the batter is mixed. Keep additions moderate so the cake remains soft and easy to slice.

How to Make It Step-by-Step

Step 1: Heat the oven to 350°F (175°C), then prepare a 9 x 13-inch baking pan by greasing and flouring it thoroughly. You can also line the pan with parchment, leaving a little overhang to make lifting the cooled cake easier.

Step 2: Peel the bananas and mash them in a bowl until mostly smooth, leaving a few small pieces for little pockets of fruit in the finished cake. Measure the mash if possible, since the recipe is based on approximately 1 1/2 cups of banana.

Step 3: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Breaking up any flour clumps now helps the dry ingredients distribute evenly without requiring extra mixing later.

Step 4: Place the softened butter and granulated sugar in a large mixing bowl and beat for about 2–3 minutes, until the mixture looks light and fluffy. This step adds air to the batter and helps create a delicate crumb.

Step 5: Beat in the eggs one at a time, allowing each egg to blend before adding the next. Mix in the vanilla extract and mashed bananas until the wet mixture is uniform, scraping down the bowl as needed.

Step 6: Add the flour mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix only until no obvious streaks of flour remain, because overmixing can develop gluten and make the cake dense.

Step 7: Transfer the batter to the prepared pan and spread it into an even layer with a spatula. If you are adding chopped walnuts or pecans, fold them into the batter just before spreading it in the pan.

Step 8: Bake for 35–45 minutes, beginning to check at 35 minutes. The cake is ready when the center springs back lightly and a toothpick inserted in the middle comes out clean or with a few moist crumbs.

Step 9: Set the pan on a cooling rack and let the cake cool completely, for at least 30 minutes, before frosting. Frosting a hot cake can cause the topping to melt and slide, so allow the crumb to firm up first.

Step 10: To make the optional frosting, beat the softened cream cheese and butter until smooth. Gradually add 3–4 cups confectioners’ sugar, adjusting the amount to your preferred thickness, then beat in the vanilla and spread it over the cooled cake.

Pro Tips for a Tender, Moist Crumb

Banana ripeness is the most important flavor choice in this recipe. Green or barely yellow bananas will not provide the same sweetness or moisture as fruit covered with dark speckles and softened beneath the peel.

Use softened butter rather than melted butter for the creaming step. Soft butter traps air with the sugar, while melted butter can produce a heavier texture in this style of cake.

Once the flour enters the bowl, use a gentle hand. Stop mixing as soon as the batter comes together, even if a few tiny lumps remain; continued beating may make the baked cake firm or dense.

For a lower-temperature approach, some versions bake the cake at 275°F (135°C) for about 60–75 minutes and then chill it before frosting. If you use that method, check the center carefully because baking time varies with the pan, oven, and batter depth.

Do not judge doneness by color alone. A golden surface can appear before the middle is ready, so test the center with a toothpick and look for a clean result or a few moist crumbs.

Frosting, Variations, and Serving Ideas

Cream-cheese frosting is a natural match for banana cake because its tang balances the sweetness of the crumb. Start with 3 cups confectioners’ sugar for a softer, less sweet topping, or use up to 4 cups for a thicker and sweeter spread.

For a rustic finish, spread the frosting in loose swirls with the back of a spoon. Chopped walnuts or pecans can be sprinkled over the top, adding a crisp contrast to the tender cake.

Plain banana cake also welcomes simple accompaniments. Serve each square with berries, a dusting of confectioners’ sugar, or a spoonful of lightly sweetened whipped cream.

To make a smaller cake, halve the recipe and bake it in a 9-inch square pan for roughly 30–40 minutes. Begin checking early and use the same toothpick and light-spring test for doneness.

Storage and Make-Ahead Advice

Allow the cake to cool fully before covering it so trapped steam does not make the surface wet. If it is frosted with cream cheese, keep it refrigerated in a covered container and let portions sit briefly at room temperature before serving for the best texture.

The unfrosted cake can be wrapped or stored in an airtight container until you are ready to finish it. If preparing ahead for an event, bake the cake, cool it completely, cover it, and frost it closer to serving time.

Cut the cake into 12–16 squares depending on the occasion. Smaller pieces are ideal for a dessert table, while larger squares make a satisfying afternoon treat.

Common Questions

Can I use frozen bananas? Yes, thaw them completely and include the liquid that collects during thawing. Mash them well before measuring approximately 1 1/2 cups.

Why did my cake turn out dense? The most common cause is overmixing after the flour is added. Measuring the flour carefully and stopping as soon as the dry ingredients disappear will help protect the tender crumb.

Can I skip the frosting? Absolutely. The banana cake has enough flavor and moisture to serve plain, and the optional topping can be saved for occasions when you want a richer dessert.

Can I substitute buttermilk? Plain yogurt or sour cream can replace the buttermilk using the same quantity. Stir the substitute into the batter in the same alternating pattern with the dry ingredients.

Moist Banana Cake Recipe

A tender 9 x 13-inch banana cake made with very ripe bananas, buttermilk, and vanilla, finished with optional cream-cheese frosting. This recipe makes approximately 12–16 servings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 1 minute min

Servings: 12 servings

Ingredients Method Notes

Ingredients

  

Banana Cake

• 3 medium bananas, about 1 1/2 cups Very ripe medium bananas, mashed
• 3/4 cup (170 g) Unsalted butter, softened
• 1 1/2 cups (300 g) Granulated sugar
• 3 eggs Large eggs, room temperature
• 1 teaspoon Vanilla extract
• 2 cups (250 g) All-purpose flour
• 1 1/2 teaspoons Baking soda
• 1/4 teaspoon Salt
• 1 cup (240 ml) Buttermilk

Optional Cream-Cheese Frosting

• 8 oz (225 g) Cream cheese, softened
• 1/2 cup (113 g) Unsalted butter, softened
• 3-4 cups (360-480 g) Confectioners' sugar
• 1 teaspoon Vanilla extract

Method

 

Step-by-Step

1. Heat the oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking pan, or line it with parchment.
2. Mash the bananas until mostly smooth, leaving a few small pieces if desired. Whisk the flour, baking soda, and salt together in a separate bowl.
3. Cream the softened butter and granulated sugar for 2–3 minutes, until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and mashed bananas.
4. Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix only until the batter is combined.
5. Spread the batter evenly in the prepared pan. Bake for 35–45 minutes, beginning to check at 35 minutes, until the center springs back lightly and a toothpick comes out clean or with a few moist crumbs.
6. Cool the cake completely for at least 30 minutes before frosting. For the frosting, beat the cream cheese and butter until smooth, then gradually beat in 3–4 cups confectioners' sugar and the vanilla.

Notes

Use heavily speckled or overripe bananas for the sweetest flavor and moistest crumb. Do not overmix after adding the flour. Plain yogurt or sour cream can replace the buttermilk in the same quantity, and 1/2–1 cup chopped walnuts or pecans may be added.

Final Thoughts

This moist banana cake recipe delivers everything a homemade fruit cake should offer: a soft crumb, warm banana flavor, simple preparation, and a generous panful to share. The combination of overripe bananas, creamed butter, and buttermilk keeps each slice tender without making the method fussy.

Take your time with the cooling stage, avoid overmixing, and check the center carefully as the cake nears the end of its baking time. A layer of cream-cheese frosting makes it celebration-ready, while the unfrosted version is just right for an everyday treat.

Save those speckled bananas and bring out your 9 x 13-inch pan. In about an hour and a half, including cooling, you will have a fragrant banana cake ready to slice, share, and enjoy.