Banana Cake
This easy banana cake recipe bakes up so moist & fluffy! Make it in a sheet pan, as a layer cake, bundt, or cupcakes. So good with cream cheese frosting!
Hey friend!
I hope you’re still hanging in there and doing ok. Boy, this crisis has been going on for a lot longer than I thought it would!
One positive I’m seeing is that it’s getting a lot of people into their kitchens to try baking projects that they never would have otherwise done. Lots of bread recipes are getting baked, and I love it!
I’m also seeing a lot of banana treats! It makes sense because I think most people keep bananas on hand at all times, so they’re easy to access. Not to mention they can be made into some of the yummiest baked goods around. Take banana bread, chocolate chip banana bread, and banana muffins, for example. All easy to make and such comforting treats!
So I thought now seemed like a great time to share my favorite banana cake recipe.
I’ve actually been using this as a base for other recipes for years, but I’ve never shared it just as-is before. It’s about time, right?
I think you’re going to love it because it’s really easy to make, and it comes out so moist, soft, light, and fluffy. I’ve seen a lot of other banana cake recipes out there that are almost wet, with a grainy, open crumb and that is just not my jam.
This one has a much nicer texture. It’s very springy and the crumb is fine and close.
And the flavor is great too: very banana-y and just sweet enough. It’s so good with cream cheese frosting! Try it with a cup of coffee- it’s a perfect dessert or afternoon pick-me-up!
HOW TO MAKE BANANA CAKE
You are going to love how easy it is to make this banana cake. Everything pretty much happens in one bowl and the batter is made in a matter of minutes!
We’re using the reverse creaming method here because it’s my favorite! So easy it’s practically foolproof!
Start by combining all the dry ingredients in a large mixing bowl. Cake flour, sugar, baking soda, baking powder, and salt just get dumped in. Then give them a quick stir to get them combined.
Next comes softened butter. Add that to the dry ingredients.
Mix it in until it resembles damp sand. This usually only takes a minute or so.
Then, in go the eggs. Mix them in one at a time.
Once they’re combined you’ll have a mixture that looks like cookie dough. It needs liquid! Bananas, pureed with sour cream and vanilla, will do the trick.
I just pop them into the food processor and give it a good whiz. You could also use a blender or a food mill, or whatever you have that can make a smooth puree.
Stir this mixture into the cake batter, making sure to scrape the bottom and sides of the bowl and paddle with a silicone spatula, so everything is well blended.
Then, transfer the batter to your cake pan and it’s ready for the oven! So simple.
Bake the cake until it feels springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
DO YOU HAVE TO USE CAKE FLOUR?
I prefer cake flour for this recipe because it yields a very soft, light cake with a fine, close crumb. You can read more about it here: Why Use Cake Flour?.
If you are not able to get your hands on cake flour, you can just use the same amount of all-purpose flour. You won’t get quite the same result, but it will still be pretty darn good.
GLUTEN-FREE BANANA CAKE
I have not personally tested it this way, so I can’t guarantee the results, but I do believe that this recipe would come out well using a gluten-free flour blend. Look for one that subs 1:1 for regular flour.
CAN THIS BE MADE IN A DIFFERENT SIZED PAN?
As you can see in these pics, I baked my banana cake in a 9×13-inch pan.
But you can also make it as a double-layer 8-inch round cake, a triple-layer 6-inch round cake, 2 dozen cupcakes, or you can bake it in a 10-cup bundt pan.
Just be aware that if you bake it in a different sized pan, you may need to adjust the bake time. You’ll know your cake is done baking when a toothpick inserted into the thickest part comes out clean or with just one or two moist crumbs clinging to it.
HOW TO TOP BANANA CAKE
To me, there’s no better topping for banana cake than a thick blanket of tangy cream cheese frosting.
Cream cheese frosting can be a little tricky to get right, but over the years, I’ve learned the perfect ratio of ingredients as well as the best technique. You can learn all about the best way to make cream cheese frosting that tastes amazing and whips up stiff and pipeable here: Cream Cheese Frosting.
- A simple dusting of powdered sugar
- A dollop of whipped cream or whipped cream frosting
- A drizzle of salted caramel sauce or dulce de leche
- Whipped chocolate ganache
- Swiss meringue buttercream
- Marshmallow frosting
HOW LONG WILL IT KEEP?
This banana cake can be left out at room temperature for a couple of days. Just be sure to wrap it tightly so it doesn’t dry out or become stale.
If you still have leftovers after a few days, pop them into the fridge. They’ll last there for another week or so.
You can also freeze this banana cake. It will stay good for at least 2 months in the freezer, tightly wrapped. Thaw it at room temperature or in the refrigerator.
A FEW MORE OF MY FAVORITE BANANA RECIPES:
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Banana Cake Recipe
Ingredients
- 2 cups (250 g) cake flour
- 1 cup (200 g) granulated sugar
- 1 teaspoon (4.93 g) baking soda
- 1 teaspoon (4.93 g) baking powder
- 1 teaspoon (4.93 g) kosher salt
- 10 tablespoons (147.87 g) unsalted butter, (1 stick plus 2 tablespoons), softened
- 2 (88 g) eggs , (large)
- 2 (236 g) bananas, (the more ripe the better)
- 1/4 cup (57.5 g) sour cream*
- 2 teaspoons (9.86 g) vanilla extract
Instructions
- Preheat the oven to 325 degrees F, mist a 9x13 baking pan** with non-stick spray, and line it with a sheet of parchment.
- Place the cake flour, sugar, baking soda, baking powder, and salt in a large mixing bowl and stir to combine.
- Add the softened butter, and mix on low speed until the mixture resembles damp sand (about 1 minute).
- Add the eggs, one at a time, stirring on medium-low speed until fully incorporated.
- Puree the bananas, sour cream, and vanilla together (in a food processor or by hand).
- Add the banana mixture to the mixing bowl, and mix on medium-high speed for about 60 to 90 seconds, to aerate the batter and build the cake's structure.
- Transfer the batter to the prepared pan, and bake until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs (approx. 30 to 40 minutes, depending upon your oven).
- Cool completely before frosting.
I am going to make the cake with a Nutella buttercream frosting. This cake looks delicious. My husband doesn’t eat cream cheese????, so I need a different frosting.
I wonder if you could make this in 2 9″ x 5″ loaf pans? thank you!
Mmmmm, looks delicious! While I’ve never pertained to eating raw bananas on the regular, I do love banana cake/bread/muffins. This cake looks very tasty! And I’m definitely with you on the thick-fluffy-blanket-of-cream-cheese-frosting thing; whenever I have leftover cream cheese frosting in the fridge and spotty bananas in the fruit bowl, I always make banana bread or banana muffins, but next time, I think I’m going to give this cake a try!
Love banana cake but it has to have Carmel icing. Â This sounds sooo good!