The Best Banana Cake

There are cakes that win you over by just seeing them—and there is also a banana cake that wins you over by tasting it. I’ve used this recipe more times than I remember, and each time, it is always soft, buttery, and has that comforting banana flavor so strong that the whole house will smell like comfort. If you have ever been served a piece of banana bread and thought, “This could be even better if it were cake,”—you’re going to make that dream come true.

A Little About This Recipe

This banana cake is a dessert that brings back sweet memories. It is the type of cake that makes me think of the family having fun getting together, rainy afternoons, and happily using those overripe bananas on the counter instead of throwing them away. It is soft, tender, and perfectly balanced—not too sweet, not too dense. Imagine the rich aristocratic cousin of banana bread: moist, fluffy, and with a delicate crumb that goes very well with either a lavish cream-cheese frosting or a humble sprinkling of powdered sugar.

Why This Recipe Is Special

I have tried a vast number of banana cake recipes, but this one always hits the sweet spot. It combines oil and butter for richness and moisture, buttermilk for tang, and just the right amount of ripe bananas to give that strong banana flavor without making it heavy. The texture is so soft that it vanishes in the mouth.

Why You’ll Love This Recipe

Here’s why this banana cake might just become your new favorite:

• Unbelievably moist: No dry crumbs here—only soft, fluffy perfection.
• Banana-forward flavor: Sweet, aromatic, and balanced—never too strong.
• Simple ingredients: You likely already possess the required items.
• Foolproof results: Fantastic for both novice and experienced bakers.
• Versatile: Decorate with cream cheese frosting, or simply serve plain with glaze.

Tools You’ll Need

You don’t need fancy gear—just your basic kitchen staples:

• 9×13-inch baking pan (or two 9-inch round pans) – Gives the cake enough space to rise evenly.
• Mixing bowls – One for dry ingredients, one for wet. Trust me, it keeps things clean and smooth.
• Hand mixer or stand mixer – For creaming the butter and sugar. You can also use a whisk and some muscle power!
• Measuring cups and spoons (or a kitchen scale) – Precision matters for perfect texture.
• Spatula – To fold the batter gently and scrape every last bit.
• Cooling rack – So your cake doesn’t turn soggy while cooling.

Ingredients

For the Cake:

• 2 ½ cups (315 g) all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup (115 g) unsalted butter, softened
• ½ cup (120 ml) vegetable oil
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) brown sugar, packed
• 3 large eggs (room temperature)
• 1 ½ cups (about 3–4 medium) mashed ripe bananas
• ¾ cup (180 ml) buttermilk (or milk + 1 tsp lemon juice as a substitute)
• 2 tsp vanilla extract

For the Cream Cheese Frosting (Optional but Highly Recommended):

• 8 oz (225 g) cream cheese, softened
• ½ cup (115 g) unsalted butter, softened
• 3 cups (360 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Preheat and Prep

Set your oven to 350°F (175°C). Get your pan ready by greasing it and adding parchment paper. I have this habit of using parchment—it ensures an easy release and spares the heartache later.

2. Mix Dry Ingredients

Whisk the flour, baking powder, baking soda, and salt in a medium bowl. This guarantees an even distribution of all the ingredients which means no clumps and no uneven rise.

3. Cream Butter, Oil, and Sugars

Take a big bowl, and using an electric mixer, beat the butter, oil, sugar, and brown sugar together until light and fluffy—about 2-3 minutes. A creamy pale mixture is what you need. This step traps air that is responsible for the soft structure of the cake.

4. Add Eggs and Vanilla

Add the eggs one at a time and then the vanilla. If at this point the mixture looks a bit curdled, do not panic—it will be fine when you add the dry ingredients.

5. Add Bananas

Peeled and cut bananas should be very well mashed before being mixed into the batter. The more ripe the bananas, the more flavor you will get. Those brown specks? They are actually gold.

6. Alternate Dry Ingredients and Buttermilk

Start by adding one portion of the dry ingredients, followed by one portion of the buttermilk. Keep repeating the process until everything is mixed together. Stir the batter just until there are no more white flour streaks. Overmixing will lead to a tough cake while we want the opposite, tenderness.

7. Pour and Bake

After pouring the batter into the pan you prepared, smooth the top. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out dry. If you’re working with round pans, start checking at around the 30-minute mark.

8. Cool Completely

Allow the cake to cool for 10 minutes in the pan, then take it out onto a cooling rack. This is the hardest part—waiting! But do trust me, frosting a warm cake will definitely lead to a regrettable outcome.

9. Make the Frosting

Whip up the cream cheese and butter together until an even consistency is achieved. Then, gradually mix in the powdered sugar, followed by the vanilla and salt. Keep on beating until the frosting is light and creamy.

10. Frost and Enjoy

Make sure to apply that divine frosting over each cake layer. Moreover, you can “frost” over and even “mash” bananas, and finally “bake” cakes. Fresh banana slices can be used as a topping if you wish!

Serving Ideas

• Top the cake with toasted walnuts or pecans for that delicious, crunchy texture.
• A hot cup of coffee or chai will make this afternoon treat even cozier.
• If you want to be extravagant, then go ahead and add a caramel sauce drizzle.

Variations & Customizations

• Gluten-Free: Just take a 1:1 gluten-free flour mix for this recipe.
• Healthier Twist: Use half the butter and the rest unsweetened applesauce.
• Banana Sheet Cake: No frosting? Just powder sugar for a snack version instead.
• Layer Cake: Increase the recipe for 2 thick layers with cream cheese filling.

Storage & Make-Ahead Tips

• The cake can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
• Freezing (with or without frosting) is possible for a maximum of 2 months. It is best to thaw in the fridge overnight before serving.
• The frosting can be made 3 days in advance—just keep it in the fridge and briefly beat it before using.

Pro Tips & Mistakes to Avoid

Here’s the kind of advice I’d give you if we were baking side by side:

• Choose very ripe bananas. Very dark skin implies a very sweet flavor.
• Avoid overmixing. This is the number one cause of a dense cake. Just stop the mixing when the flour is gone.
• Be specific with your measures. If you scoop flour, it becomes compacted—use the spoon and level method or a kitchen scale instead.
• Let it cool down completely before frosting. Good things come to those who wait, and the waiting in making such non-melty and smooth frosting is worth it.
• Frosting should be tasted throughout the process. Sugar or vanilla can be adjusted; however, baking might as well always reflect your taste.

Quick Recipe Facts

• Yield: 12 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Per Serving: ~340 calories | 15g fat | 49g carbs | 4g protein

Final Thoughts

Banana cake has a magic touch to it. Its qualities of being simple, humble, and not trying too hard, yet always impressing, are among its features. Every bite feels like a warm hug, and I adore the fact that only a few overripe bananas and some ordinary pantry items are needed to bake this deliciousness.