Best Moist Banana Cake
Whenever I’m craving a slice of cake, my Best Moist Banana Cake Recipe is one of my favorites! It’s incredibly moist and packed with rich banana flavor with an easy cream cheese frosting.
This super moist banana cake recipe with oil is a great one layer cake as it’s easy to make in one mixing bowl!
Best Moist Banana Cake
Indulge in the blissful simplicity of the best moist banana cake recipe. With its very moist crumb and rich banana flavor, this homemade banana cake is both comforting and decadently moist.
The secret to its moistness lies in the perfect blend of ingredients including olive oil, eggs, milk, brown sugar and of course, ripe mashed bananas!
It’s a moist banana cake without buttermilk because we won’t use the entire carton of buttermilk, will we? NOPE! 😉
Each slice topped with cream cheese frosting offers a soft, luscious texture that melts in your mouth, making it ideal for both banana lovers and those seeking a simple moist banana cake recipe.
What makes this banana cake so moist?
The moisture primarily comes from the ripe bananas and olive oil in the recipe, which contributes to the cake’s tender and moist texture. Other supporting ingredients include brown sugar, whole milk and eggs.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make these chocolate mint cupcakes is at the bottom of this post.
- Bananas: Make sure to use ripened bananas for your cake. They’re easier to mash and offer a better flavor and moisture.
- All-purpose flour: Is also known as plain flour in Australia. Make sure to accurately measure your flour and basic baking ingredients for the best results.
- Extra virgin olive oil: A good quality extra virgin olive oil will provide your easy banana cake with the best result in terms of flavor and moisture.
How to Make Moist Banana Cake (with photos)
A full and detailed recipe card is at the bottom of this post.
Preheat Oven & Line Tin: Preheat the oven to 356ºF (180ºC) fan-forced. Grease an 8-inch round baking pan with butter and line with parchment paper. Note: For non-stick pans, line the base with parchment paper and grease just the sides with butter and dust with flour for smooth cake sides. Set aside.
Combine Wet Ingredients & Sugar: In a large mixing bowl, mash the bananas. Whisk in the eggs, olive oil, milk, and vanilla until well combined. Add both sugars and whisk until well combined.
Sift Dry Ingredients: Sift in the flour, baking powder, baking soda, and cinnamon. Then add the salt. Mix until incorporated, ensuring not to over-mix. Either the whisk or rubber spatula will work here.
Pour Batter Into Tin & Bake: Pour the batter into the lined tin, smoothing the top. Bake for 50-55 minutes or until a toothpick inserted into the middle comes out clean or just with a few moist crumbs.
Cool: Remove from the oven and let the cake cool in the tin for 15 minutes. Transfer the cake to a wire rack to cool completely before adding the the frosting.
Cream Cheese Frosting: In a large mixing bowl using electric beaters, beat the softened cream cheese and butter for 1 minute on medium speed. Sift in the powdered sugar and beat for 40 seconds on medium-high speed until well combined and whipped.
Frost Cake: Spread frosting evenly over the cooled banana cake. Cut the cake into slices, serve and enjoy!
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Room Temperature Ingredients: Use room temperature eggs and milk for a smoother batter and even baking.
- Sifting Dry Ingredients: Sift flour, baking powder, baking soda, and cinnamon to prevent lumps and ensure even distribution.
- Gentle Mixing: Avoid overmixing the batter to keep the cake tender.
- Cooling the Cake: Allow the banana cake to cool completely before applying frosting to prevent it from melting.
What makes banana cake moist?
Banana cake’s moisture mainly comes from the ripe bananas used in the batter along with the olive oil and brown sugar. Their high moisture content creates a tender, soft cake that’s rich in flavor.
Is it necessary to use overripe bananas?
Yes, overripe bananas are recommended for their higher sugar content and softer texture, which enhances the cake’s sweetness and moisture.
How fine should the bananas be mashed?
Mash them well, but a few small lumps are fine and will add texture.
Why use extra virgin olive oil in the cake?
Olive oil gives the cake a rich, moist texture and can also impart a subtle, unique flavor.
What icing goes with banana cake?
A simple cream cheese frosting pairs wonderfully with banana cake, offering a tangy contrast to the cake’s sweetness and enhancing its moist, rich texture.
Storage Instructions
Store: Keep the banana cake in an airtight container at room temperature for up to 3 days. Store it in the refrigerator to keep for more days.
Freeze: Wrap the cake or slices in plastic wrap and then in foil. Label with the date and freeze for up to 3 months.
Thaw: At room temperature for several hours before serving or overnight in the refrigerator.
Best Banana Cake Recipes
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Best Moist Banana Cake
Ingredients
Banana Cake
- 1 cup mashed ripe bananas, about 2 medium-large bananas weighing about 300g with skin on and 200g with skin off
- 2 large eggs, at room temperature
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk, at room temperature
- 1 tsp vanilla extract
- 1/2 cup granulated sugar, golden or white
- 1/3 cup packed light brown sugar, how to pack
- 1 1/2 cups (225g/8 oz.) all-purpose flour, scoop & leveled
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp fine salt
Cream Cheese Frosting
- 4.4 oz. (125g) full-fat block cream cheese,
at room temperature
- 60 g unsalted butter, softened at room temperature
- 1 1/2 cups (225g/8 oz.) powdered sugar
Instructions
Banana Cake
- Preheat Oven: Preheat the oven to 356ºF (180ºC) fan-forced.
- Tin Prep: Grease an 8-inch round baking pan with butter and line with parchment paper. Note: For non-stick pans, line the base with parchment paper and grease just the sides with butter and dust with flour for smooth cake sides. Set aside.
- Mash Bananas: In a large mixing bowl, mash the bananas.
- Add Wet Ingredients: Whisk in the eggs, olive oil, milk, and vanilla until well combined.
- Whisk in Sugars: Add both granulated and brown sugar and whisk until well combined.
- Add Dry Ingredients: Sift in the flour, baking powder, baking soda, and cinnamon. Then add the salt. Mix until incorporated, ensuring not to over-mix. Either whisk or rubber spatula will work here.
- Pour Batter Into Tin: Pour the batter into the lined tin, smoothing the top.
- Bake: Bake for 50-55 minutes or until a toothpick inserted into the middle comes out clean or just with a few moist crumbs.
- Cool: Remove from the oven and let the cake cool in the tin for 15 minutes. Transfer the cake to a wire rack to cool completely before adding the frosting.
Cream Cheese Frosting
- Mixing: In a large mixing bowl using electric beaters, beat the softened cream cheese and butter for 1 minute on medium speed. Scrape down the sides.
- Add Sugar: Sift in the powdered sugar and beat for 40 seconds on medium-high speed until well combined and whipped.
- Frost Cake: Spread frosting evenly over the cooled banana cake.
- Serve: Cut the cake into slices, serve and enjoy!
Notes
- Store: Keep the banana cake in an airtight container at room temperature for up to 3 days. Store it in the refrigerator to keep for more days.
- Freeze: Wrap the cake or slices in plastic wrap and then in foil. Label with the date and freeze for up to 3 months.
- Thaw: At room temperature for several hours before serving or overnight in the refrigerator.