As a professional food blogger, I can’t wait to share my Banana Cake Recipe, an incredibly moist, fluffy layered cake topped with dreamy cinnamon cream cheese frosting that I think is the best I’ve created.

Jump to Recipe

I always figured banana cake was predictable until I stumbled on a trick that keeps every bite unbelievably moist. This BEST Banana Cake Recipe (With A Secret Method To Keep It Super Moist!) stacks fluffy layers with a dreamy cinnamon cream cheese frosting that somehow tastes like nostalgia and rebellion at once.

I use real cream cheese in the frosting and a good sprinkle of cinnamon to wake things up. People call me The Novice Chef sometimes, which cracks me up, and my Banana Dessert Recipes get weirdly popular when I brag about this one.

Trust me, you’ll wanna taste it before anyone else does.

Ingredients

Print Recipe (No Advertisments)

Bananas, ripe: natural sweetness, fiber and potassium make cake moist and flavorful.
All purpose flour provides structure, mostly carbs little protein, gives the crumb.
Granulated sugar adds sweetness and tenderizing, pure carbs no fiber.
Butter and oil add fat for richness, moisture and browned flavor yum.
eggs bind, add protein and lift, help cake set and get golden.
Sour cream or Greek yogurt gives tang, fat and extra moisture, yum.
Buttermilk reacts with baking soda for lift, adds a mild tang.
Cream cheese frosting is rich, sweet and tangy, adds creamy contrast.
Toasted walnuts add crunchy texture, healthy fats and lightly bitter nuttiness.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon ground cinnamon (plus more for sprinkling if you want)

1 cup (200 g) granulated sugar

1/2 cup (110 g) packed light brown sugar

1/2 cup (113 g) unsalted butter, softened to room temp

1/2 cup (120 ml) vegetable oil

3 large eggs, room temp

1 1/2 cups (about 360 g) mashed very ripe bananas (roughly 3 large bananas)

1/2 cup (120 g) sour cream or plain Greek yogurt, your call

1/4 cup (60 ml) buttermilk

2 teaspoons pure vanilla extract

8 ounces (225 g) full fat cream cheese, softened (for frosting)

1/2 cup (113 g) unsalted butter, softened (for frosting)

3 1/2 cups (420 g) powdered sugar, sifted if you got it

1 teaspoon ground cinnamon (for frosting)

1 teaspoon pure vanilla extract (for frosting)

Pinch of fine salt (for frosting)

1 to 2 tablespoons heavy cream or milk to loosen frosting if needed

Optional 1/2 cup chopped walnuts or pecans, toasted

Optional nonstick spray or butter for pans

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F (177 C). Grease and flour two 8 inch round pans or line with parchment, set aside.

2. Whisk together the dry stuff in a bowl: 2 cups flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt and 1 tsp cinnamon. Set aside.

3. In a large bowl, cream 1 cup granulated sugar, 1/2 cup packed light brown sugar and 1/2 cup softened butter until lighter in color and fluffy. Add 1/2 cup vegetable oil and mix until combined. Beat in the 3 large eggs one at a time, scraping the bowl between eggs. Now stir in 1 1/2 cups mashed very ripe bananas, 1/2 cup sour cream or Greek yogurt, 1/4 cup buttermilk and 2 tsp vanilla. This combo of butter plus oil plus sour cream and buttermilk is the secret to keeping the cake super moist, so dont skip it.

4. Add the dry ingredients to the wet in 2 or 3 additions, folding or mixing on low until just combined. Dont overmix, a few streaks of flour are ok. If using 1/2 cup chopped toasted walnuts or pecans, fold them in now.

5. Divide the batter evenly between the prepared pans, smooth tops and sprinkle a bit more cinnamon on top if you want. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. Oven temps vary so start checking at 22 minutes.

6. Let the cakes cool in the pans 10 to 15 minutes, then run a knife around edges and turn them out onto a wire rack to cool completely before frosting. If you frost warm cake the frosting will slide, so be patient.

7. Make the cinnamon cream cheese frosting: beat 8 ounces softened full fat cream cheese with 1/2 cup softened butter until silky. Gradually add 3 1/2 cups powdered sugar, 1 tsp cinnamon, 1 tsp vanilla and a pinch of salt. Add 1 to 2 tbsp heavy cream or milk if you need to loosen it. Beat until smooth and fluffy. Taste and adjust cinnamon or sugar to your liking.

8. If you toasted nuts for the batter, you can save a few to sprinkle between layers or on top. If cakes domed, level them with a serrated knife first. Place one layer on your serving plate, spread a generous layer of frosting, top with the second layer and finish the top and sides. Use extra frosting to make swirls and sprinkle the reserved nuts and a little cinnamon.

9. Chill the frosted cake about 20 to 30 minutes to set the frosting, then slice and serve. Store leftovers covered in the fridge for up to 4 days, bring to room temp before serving for best flavor.

Equipment Needed

1. Oven (preheat to 350 F / 177 C)
2. Two 8-inch round cake pans, plus parchment paper or nonstick spray
3. Mixing bowls (one large for batter, one medium for the dry stuff)
4. Measuring cups and spoons
5. Electric mixer or hand mixer (a whisk works if you wanna do it by hand)
6. Rubber spatula and a wooden spoon for folding and scraping the bowl
7. Wire cooling rack
8. Serrated knife for leveling and an offset spatula or cake server for frosting
9. Toothpick or cake tester, and a baking sheet if you plan to toast nuts (optional)

FAQ

Q: What is the "secret method" that keeps this banana cake super moist? A: It’s the combo of fat and acid, simple as that. Using both butter and vegetable oil gives richness and moisture, while sour cream (or Greek yogurt) plus a little buttermilk keeps the crumb tender. Also don’t overmix the batter, bake until just set not bone dry, and cool the cake on a rack so steam can escape. If you want extra insurance brush the warm layers with a simple syrup (1 part sugar, 1 part water) before frosting.

Q: Can I swap sour cream for Greek yogurt? A: Yes, swap 1 for 1. Use full fat Greek yogurt for best results, it behaves just like sour cream. Low fat or nonfat will make the cake a bit drier so avoid those if you can.

Q: How ripe should the bananas be and how many do I need? A: They should be very ripe, lots of brown spots or almost black, that’s when they’re sweetest. You want about 1 1/2 cups mashed which is roughly 3 large bananas. Too green and you won’t get the banana flavor or moisture you want.

Q: Can I make this recipe into muffins or a loaf? A: Absolutely. For muffins reduce bake time to about 18 to 22 minutes at the same temp. For a loaf, bake longer around 50 to 65 minutes depending on pan size, check with a toothpick. Same batter, just watch the time.

Q: How should I store or freeze the cake and frosting? A: Unfrosted cake layers can sit at room temp in an airtight container for up to 2 days, frosted cake should be refrigerated up to 4 days. To freeze, wrap layers or slices tightly in plastic then foil and freeze up to 3 months. Thaw in the fridge overnight, bring to room temp before serving so it’s not chilled and dense.

Q: My cream cheese frosting is too soft or too thick, what do I do? A: If it’s too soft chill it for 20 to 30 minutes then re-whip, that fixes most runny problems. If it’s too thick add 1 to 2 tablespoons heavy cream or milk a little at a time until you get the spreadable texture you want. Also make sure cream cheese and butter are room temp so the frosting mixes smooth.

BEST Banana Cake Recipe (With A Secret Method To Keep It Super Moist!) Substitutions and Variations

All purpose flour — Cake flour or gluten free 1:1 blend work great. Use cake flour 1:1 for a softer, more tender crumb (or make your own by replacing 2 tbsp of each cup with cornstarch). For gluten free use a xanthan gum containing blend 1:1, and expect a slightly different crumb.
Vegetable oil — Swap half the oil with unsweetened applesauce (so 1/4 cup applesauce + 1/4 cup oil) to cut fat but keep moisture, the cake will be a tad denser. Or use melted coconut oil 1:1 if you like a hint of coconut.
Sour cream or plain Greek yogurt — Plain full fat yogurt or creme fraiche work 1:1, same tang and moisture. For dairy free try full fat coconut yogurt 1:1; texture will be very similar.
Eggs — For vegan or eggless options use a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg, wait 5 minutes), or 1/4 cup unsweetened applesauce per egg. Cakes with these swaps can be a bit denser so you might add 1/4 tsp extra baking powder if worried.

Pro Tips

1) Measure your mashed bananas after mashing, not by how many fruits you throw in. Bananas vary a lot, so eyeballing can make the batter too wet or too dry. Very ripe means more sugar and better flavor, but if they seem extra runny blot them on a paper towel for a minute before stirring in.

2) Get the butter and sugars really light and fluffy at the start, that trapped air makes the crumb lighter. But once you add the flour, fold gently and stop when most streaks are gone. Overmixing at that stage = dense cake, and nobody wants that.

3) Doneness is about crumbs not time. Test with a toothpick and pull it out when just a few moist crumbs cling, not wet batter. If your cakes dome too much, level them with a serrated knife when cool, or try using a soaked towel or cake strip next time to slow the edges so it bakes more evenly.

4) For silky frosting, beat cream cheese and butter until smooth but dont overbeat or it’ll get soupy. Sift the powdered sugar if you can, and add cream a teaspoon at a time until you hit your spreadability. If the frosting is too soft to work with, chill it briefly then continue, and always cool the cake fully before frosting so it doesnt slide.

BEST Banana Cake Recipe (With A Secret Method To Keep It Super Moist!)

Recipe by Kate Sinclair

0.0 from 0 votes

As a professional food blogger, I can't wait to share my Banana Cake Recipe, an incredibly moist, fluffy layered cake topped with dreamy cinnamon cream cheese frosting that I think is the best I've created.

Servings

servings

Calories

658

kcal

Equipment: 1. Oven (preheat to 350 F / 177 C)
2. Two 8-inch round cake pans, plus parchment paper or nonstick spray
3. Mixing bowls (one large for batter, one medium for the dry stuff)
4. Measuring cups and spoons
5. Electric mixer or hand mixer (a whisk works if you wanna do it by hand)
6. Rubber spatula and a wooden spoon for folding and scraping the bowl
7. Wire cooling rack
8. Serrated knife for leveling and an offset spatula or cake server for frosting
9. Toothpick or cake tester, and a baking sheet if you plan to toast nuts (optional)

Ingredients

2 cups (250 g) all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon (plus more for sprinkling if you want)
1 cup (200 g) granulated sugar
1/2 cup (110 g) packed light brown sugar
1/2 cup (113 g) unsalted butter, softened to room temp
1/2 cup (120 ml) vegetable oil
3 large eggs, room temp
1 1/2 cups (about 360 g) mashed very ripe bananas (roughly 3 large bananas)
1/2 cup (120 g) sour cream or plain Greek yogurt, your call
1/4 cup (60 ml) buttermilk
2 teaspoons pure vanilla extract
8 ounces (225 g) full fat cream cheese, softened (for frosting)
1/2 cup (113 g) unsalted butter, softened (for frosting)
3 1/2 cups (420 g) powdered sugar, sifted if you got it
1 teaspoon ground cinnamon (for frosting)
1 teaspoon pure vanilla extract (for frosting)
Pinch of fine salt (for frosting)
1 to 2 tablespoons heavy cream or milk to loosen frosting if needed
Optional 1/2 cup chopped walnuts or pecans, toasted
Optional nonstick spray or butter for pans

Directions

Preheat oven to 350 F (177 C). Grease and flour two 8 inch round pans or line with parchment, set aside.
Whisk together the dry stuff in a bowl: 2 cups flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt and 1 tsp cinnamon. Set aside.
In a large bowl, cream 1 cup granulated sugar, 1/2 cup packed light brown sugar and 1/2 cup softened butter until lighter in color and fluffy. Add 1/2 cup vegetable oil and mix until combined. Beat in the 3 large eggs one at a time, scraping the bowl between eggs. Now stir in 1 1/2 cups mashed very ripe bananas, 1/2 cup sour cream or Greek yogurt, 1/4 cup buttermilk and 2 tsp vanilla. This combo of butter plus oil plus sour cream and buttermilk is the secret to keeping the cake super moist, so dont skip it.
Add the dry ingredients to the wet in 2 or 3 additions, folding or mixing on low until just combined. Dont overmix, a few streaks of flour are ok. If using 1/2 cup chopped toasted walnuts or pecans, fold them in now.
Divide the batter evenly between the prepared pans, smooth tops and sprinkle a bit more cinnamon on top if you want. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. Oven temps vary so start checking at 22 minutes.
Let the cakes cool in the pans 10 to 15 minutes, then run a knife around edges and turn them out onto a wire rack to cool completely before frosting. If you frost warm cake the frosting will slide, so be patient.
Make the cinnamon cream cheese frosting: beat 8 ounces softened full fat cream cheese with 1/2 cup softened butter until silky. Gradually add 3 1/2 cups powdered sugar, 1 tsp cinnamon, 1 tsp vanilla and a pinch of salt. Add 1 to 2 tbsp heavy cream or milk if you need to loosen it. Beat until smooth and fluffy. Taste and adjust cinnamon or sugar to your liking.
If you toasted nuts for the batter, you can save a few to sprinkle between layers or on top. If cakes domed, level them with a serrated knife first. Place one layer on your serving plate, spread a generous layer of frosting, top with the second layer and finish the top and sides. Use extra frosting to make swirls and sprinkle the reserved nuts and a little cinnamon.
Chill the frosted cake about 20 to 30 minutes to set the frosting, then slice and serve. Store leftovers covered in the fridge for up to 4 days, bring to room temp before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.