This Banana Cake is incredibly moist, soft, and packed with real banana flavor. Topped with a smooth, tangy cream cheese frosting, it’s the perfect dessert for family gatherings, celebrations, or whenever you have overripe bananas on hand. It’s a simple yet crowd-pleasing classic.
Prep Time
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Cool Time: 1 hour
Total Time: ~1 hour 55 minutes
Equipment
9×13 inch baking pan or two 9-inch round cake pans
Mixing bowls (large and medium)
Whisk or electric mixer
Spatula
Wire cooling rack
Offset spatula (for frosting)
Ingredients
For the Banana Cake:
2 cups (250 g) all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
1/2 cup (115 g) unsalted butter, softened
1/2 cup (120 ml) vegetable oil
1 cup (200 g) granulated sugar
1/2 cup (100 g) light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (120 ml) sour cream or plain Greek yogurt
3 large overripe bananas, mashed (about 1 1/2 cups)
For the Cream Cheese Frosting:
8 oz (225 g) cream cheese, softened
1/2 cup (115 g) unsalted butter, softened
3–3 1/2 cups (360–420 g) powdered sugar
1 1/2 teaspoons vanilla extract
Pinch of salt
1–2 tablespoons heavy cream or milk (optional, for spreading consistency)
Ingredient Notes
Bananas: The riper, the better. Dark peels mean sweeter flavor and better texture.
Oil + Butter: This combo gives the cake both tenderness and flavor.
Sour Cream: Adds moisture and subtle tang — don’t skip it.
Cream Cheese: Use full-fat, brick-style cream cheese for best results.
Nutrition Facts (per slice, 12 servings)
Calories: 430
Fat: 22 g
Saturated Fat: 11 g
Carbohydrates: 55 g
Sugar: 37 g
Protein: 4 g
Sodium: 280 mg
Fiber: 1 g
Instructions
Step 1: Preheat and Prepare Pan
Preheat oven to 350°F (175°C).
Grease and flour a 9×13 inch pan or line with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
Step 3: Make the Batter
In a large bowl, cream together butter, oil, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract and sour cream.
Mix in mashed bananas until just combined.
Gradually add the dry ingredients to the wet mixture and mix until just incorporated.
Step 4: Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Step 5: Make the Cream Cheese Frosting
In a large bowl, beat cream cheese and butter until smooth and creamy.
Add powdered sugar 1 cup at a time, beating until light and fluffy.
Mix in vanilla extract and a pinch of salt.
If frosting is too thick, add 1 tablespoon of milk or cream at a time to adjust consistency.
Step 6: Frost and Serve
Once cake is completely cool, spread the frosting evenly over the top.
Slice and serve, or refrigerate until ready to eat.
Tips
For extra banana flavor, use bananas that are deeply speckled or nearly black.
Do not overmix the batter once dry ingredients are added — it can make the cake dense.
For a layer cake, double the frosting recipe and bake in two 9-inch pans.
Store frosted cake in the refrigerator for up to 5 days. Bring to room temperature before serving.
Variations
Nutty Banana Cake: Add 1/2 cup chopped walnuts or pecans to the batter.
Spiced Version: Add nutmeg or cloves for extra warmth.
Banana Cupcakes: Divide batter among muffin tins and bake for 18–20 minutes.
Caramel Drizzle: Top with salted caramel sauce before serving.
