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Banana Cake Recipe

If you’ve been searching for the ultimate Banana Cake Recipe that promises moistness, fluffiness, and all-around deliciousness, look no further. Perfect for everything from laid-back family gatherings to sophisticated morning teas, this banana cake is a true crowd-pleaser.

Made with simple, wholesome ingredients, it’s as delightful to whip up as it is to devour. So, grab your apron, and let’s take your baking skills, and your taste buds, on a delectably sweet journey with my easy-to-follow moist banana cake recipe!

Slice of banana cake.

Banana Cake Recipe

If you’re searching for a classic banana cake recipe that is perfectly moist, soft, and fluffy, this recipe is ideal for you.

It features a large sheet pan banana cake with icing, making it perfect for your family’s lunch boxes or special occasions with a group of guests.

Unlike some banana cake recipes that mainly consist of bananas and end up overly moist and sweaty the next day, this easy banana cake maintains an ideal balance.

This traditional 9×13 cake pan banana cake is designed to be a crowd-pleaser, ideal for gatherings!

Banana cake sliced into squares on platter.

Can I Make this in a Smaller Rectangular Baking Pan? 

Yes, you can make this banana cake recipe in a smaller rectangular baking pan, such as one measuring 7 inches by 11 inches. While it does work, please note that the cake will rise significantly above the sides of the pan. This results in a taller cake, so ensure there is ample room for it to expand without any overflow during baking.

How Can I Ensure My Banana Cake is Moist?

To ensure your banana cake remains moist and flavorful, use overripe bananas, which are sweeter and enhance the cake’s moisture. Also, to avoid drying it out, start checking the cake a few minutes before the timer goes off to prevent overbaking.

Banana cake preparation.

Expert Tips

  • Use Very Ripe Bananas: For the best flavor and moisture, choose very ripe bananas for your banana cake. The riper the banana, the sweeter and more flavorful your cake will be.
  • Room Temperature Ingredients: Ensure that all cold ingredients, the butter, eggs, milk and yogurt are at room temperature before starting. This improves their ability to emulsify, resulting in a smoother, more cohesive batter.
  • Line Your Baking Pan with Parchment Paper: For perfect cake release and smooth sides, grease your baking pan first, then cut parchment paper to fit the bottom and sides. This method helps prevent the cake from sticking and keeps the sides smooth and uncreased.
  • Prepare Non-Stick Baking Pans Properly: If using a non-stick baking pan, grease it and lightly dust it with flour. This not only prevents sticking but also helps achieve smooth sides on your baked cake.
Making banana cake.

Day of Baking

Delight in a day of baking with these hand-picked recipes designed to bring variety to your day including this banana cake for afternoon tea!

Breakfast: Smashed Avocado Toast Recipe

Morning Snack: Easy Chocolate Slice Recipe

Decadent Dessert: Self Saucing Chocolate Pudding

Refreshing Sip: Rosé Mimosa

What Icing goes with Banana Cake?

Cream cheese frosting is a classic choice for banana cake, as its tangy flavor complements the sweetness of the bananas beautifully. Alternatively, vanilla buttercream or a simple glaze can also pair well, providing a sweet and smooth topping that enhances the cake’s moist texture.

Can I Add Nuts or Chocolate Chips to this Cake?

Yes, adding nuts like walnuts or pecans, or chocolate chips can provide an extra texture and flavor dimension to the banana cake. Simply fold in about a half cup of your chosen add-ins to the batter before transferring it into your baking pan.

Applying frosting to banana cake.

How to Store Banana Cake

Storage: Keep the banana cake in an airtight container at room temperature for 3-4 days. For extended freshness, move it to the refrigerator where it can be stored for an additional 2-3 days.

Freezing Instructions: To freeze the banana cake, allow it to cool completely after baking and do not add the frosting. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months.

Thawing Instructions: To thaw, remove the cake from the freezer and place it in the refrigerator, still wrapped, for 24 hours to ensure a gradual thaw. Afterward, bring it to room temperature before preparing and applying the frosting.

Slice of banana cake.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

A square slice of the banana cake garnished with fresh banana slices.

Moist Banana Cake with Icing

Samantha Pickthall
This moist and fluffy Banana Cake recipe is easy to make with simple ingredients, perfect for family gatherings or morning tea!
5 from 4 votes
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 25 squares
Calories 232 kcal

Ingredients
 
 

Banana Cake

  • 3 cups (450g) all-purpose flour, scoop & leveled
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 100 g (1/2 cup) unsalted butter, soft at room temperature
  • 3/4 cup granulated sugar, golden or white
  • 1/2 cup lightly packed brown sugar, how to measure brown sugar
  • 3 large eggs, at room temperature
  • 3 medium-large ripe bananas, mashed, altogether with skin on weighs 400g
  • 2/3 cup whole milk, at room temperature
  • 1/2 cup plain Greek yogurt, at room temperature
  • 1/4 cup extra virgin olive oil
  • 1 tsp vanilla extract

Vanilla Frosting

  • 2 1/4 cups (340g) powdered sugar
  • 60 g unsalted butter, melted
  • 3 Tbsp whole milk
  • 2 tsp vanilla extract

Instructions
 

Banana Cake

  • Preheat Oven: Preheat the oven to 180ºC (350ºF) (180ºC). Grease and line a 13 x 9 cake pan, set aside.
  • Mix Dry Ingredients: In a medium-sized mixing bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Whisk until well mixed. Set aside.
  • Cream the Butter: In a large mixing bowl, using electric beaters or a stand mixer with the paddle attachment, add softened butter. Beat for a few seconds until creamy.
  • Add Sugars: Add both sugars and beat on medium-high speed for 2 minutes, scraping down the sides of the bowl as needed.
  • Incorporate Eggs: Add eggs one at a time, beating for 15 seconds after each addition and scraping the bowl as needed.
  • Mix in Wet Ingredients: Add mashed banana, milk, yogurt, olive oil, and vanilla. Beat until well combined for about 15 seconds.
  • Combine with Flour: Add half of the flour mixture and beat just until combined. Then add the remaining flour and mix until just incorporated, taking care not to over-mix.
  • Transfer Batter: Pour the batter into the prepared cake pan, smoothing out the top.
  • Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs, not wet batter and the cake is lightly golden all over.
  • Cool in Pan: Remove from the oven and let it cool in the pan for 15 minutes.
  • Remove from Pan: Carefully invert the cake onto a wire rack or chopping board to release it from the pan. Then flip it back onto a wire rack to cool completely.

Vanilla Frosting

  • Prepare Frosting: In a medium-sized mixing bowl, combine powdered sugar, melted butter, milk, and vanilla. Whisk until well combined and smooth with no lumps.
  • Frost the Cake: Spread the frosting evenly over the cooled banana cake. Allow it to set for 15-30 minutes.
  • Slice and Serve: Cut the cake into squares and enjoy!

Notes

  • Storage: Keep the banana cake in an airtight container at room temperature for 3-4 days. For extended freshness, move it to the refrigerator where it can be stored for an additional 2-3 days.
 
 
  • Freezing Instructions: To freeze the banana cake, allow it to cool completely after baking and do not add the frosting. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months.
 
 
  • Thawing Instructions: To thaw, remove the cake from the freezer and place it in the refrigerator, still wrapped, for 24 hours to ensure a gradual thaw. Afterwards, bring it to room temperature before preparing and applying the frosting.

Nutrition

Calories: 232kcalCarbohydrates: 37gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 35mgSodium: 109mgPotassium: 135mgFiber: 1gSugar: 23gVitamin A: 211IUVitamin C: 1mgCalcium: 41mgIron: 1mg
Tried this recipe? Let us know how it was!

First published in 2022, this recipe was updated in May 2024 to include new information and easier to follow method steps in the recipe card. No ingredients have been changed.

2 Comments

    1. Hi Peg, I haven’t tested this recipe myself using cashew milk yogurt therefore I cannot guarantee it will turn out the same. I can suggest to give the recipe a try using the cashew milk yogurt and see how it goes. The banana cake should come out fine, but keep in mind it may be a little different. Sam 🙂

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