Moist, soft, and tasty, this homemade Banana Cake recipe is the best I’ve ever had. Loaded with fresh banana flavor and slathered in a rich and tangy cream cheese frosting, this cake is a dessert everyone will love. This irresistible dessert is perfect for any occasion.

You won’t believe how fluffy, moist, and rich this easy banana cake recipe is. Bursting with banana, brown sugar, and cinnamon flavor, you won’t be able to get enough of this cake, especially when paired with a luscious cream cheese frosting.

All you need are a few simple ingredients, and you’ll have this easy recipe for banana cake ready in no time. It’s a low-fuss cake and is perfect for any occasion, from potlucks to birthdays. You’ll want to make this every time you have some ripe bananas! If you’re looking for more banana dessert recipes

What You Need to Make This Recipe

Bananas — ripe mashed bananas add so much sweetness, flavor, and moisture to the cake. The more ripe your bananas are, the better.

Milk — whole milk adds a ton of moisture and flavor to the cake.

Lemon juice — adding lemon juice to the milk is like making buttermilk! It adds a delicious tangy flavor to the banana cake.

Butter — use unsalted butter to avoid the cake becoming too salty as the recipe has salt added. Make sure the butter is soft enough so your finger leaves a dent when you press into it. It’ll be challenging to cream cold butter.

Sugar — I use a combination of white and light brown sugar for this cake. Brown sugar helps keep the cake soft and moist.

Cream cheese — be sure to use full-fat cream cheese and not the spreadable type from a tub. The full-fat cream cheese will give the frosting a tangy flavor and creamy consistency. Bring the cream cheese to room temperature, as you’ll end up with lumpy frosting if it’s cold.

How to Make Banana Cake

1. In a large bowl, whisk together flour, cinnamon, baking soda, and salt. In a small mixing bowl, whisk together the bananas, milk, and lemon juice.

2. Add the butter and sugars to the mixing bowl of a stand mixer with a paddle attachment and beat at medium-high speed until light and fluffy.

3. Add the eggs, one at a time, beating until completely combined before adding the next. Stop and scrape down the bowl occasionally. Beat in the vanilla.

4. With the mixer on low, add some of the dry ingredients.

5. Alternate with the wet mixture, and mix just until incorporated. Pour the batter into the prepared baking pan. Bake for 55 to 60 minutes, then place on a wire cooling rack and let cool completely in the pan on a wire rack.

6. Add the cream cheese and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy, then add the vanilla and beat on medium until combined. With the mixer on medium-low, gradually add the confectioners’ sugar. Spread frosting over the top of the cake.

How To Quickly Ripen Bananas

If your bananas aren’t ripe enough to mash, you can heat them to soften and sweeten them. Be sure to cool the bananas completely before peeling them.

• Oven Method: Place the bananas (unpeeled) on a baking sheet. Bake at 350°F for about 10 minutes or until the skin blackens and the bananas are soft.
• Air Fryer Method: Place the whole bananas in the air fryer basket and air fry at 325°F for 8 to 10 minutes, or until blackened and soft, flipping halfway through.

If you are planning ahead and want to use freshly bought bananas within a few days, you can store them in a closed paper bag, and the ethylene they naturally emit will be trapped in the bag and ripen them faster.

Can I Use Frozen Bananas?

Yes, this is a great use for those super-ripe bananas you stashed away. Thaw the bananas first and drain off any excess liquid, then mash them and incorporate the mashed bananas into the recipe as directed.

Frequently Asked Questions

Can I make this cake gluten-free?

Yes, you can use a 1-for-1 gluten-free all-purpose flour designed for baking in this recipe. Substitute it directly for the same amount of regular all-purpose flour, but add an extra ⅓ cup of milk to the batter to account for the gluten-free mix being drier than regular flour.

Can I make this cake ahead of time?

Yes, you can bake and frost the cake up to 3 days in advance by covering and storing it in the refrigerator. Or, bake the cake layer, tightly wrap it in plastic wrap and freeze it for up to 3 months. Thaw it overnight and top with frosting before serving.

How to store leftovers

The frosted cake will keep well when covered at room temperature for up to 3 days. For longer storage, I recommend covering it tightly with plastic wrap and storing it in the refrigerator for up to 1 week. 

You can also freeze banana cake! Place slices of the cake in individual airtight containers and freeze for up to 3 months for a quick and convenient dessert or snack.