Best Moist Banana Cake

The Best Moist Banana Cake Recipe is super moist and packed with rich banana flavor with an easy cream cheese frosting!

Course Dessert

Cuisine American

Keyword banana cake

Prep Time 20

Cook Time 55

Total Time 1 15

Servings slices

Calories 587kcal

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

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.

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!

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.