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!

Square slice of banana cake on a white china plate with a silver fork.

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!

Slice of homemade banana cake, with a text overlay above reading "Banana Cake Recipe."

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.

Banana cake dry ingredients in a mixing bowl with softened butter.

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.

Adding eggs to banana cake.

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.

Bananas, sour cream, and vanilla in the bowl of a food processor.

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.

Bananas pureed with sour cream and vanilla extract.

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.

Adding pureed bananas to banana cake batter.

Then, transfer the batter to your cake pan and it’s ready for the oven! So simple.

Unbaked banana cake in a 9x13 sheet pan.

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.

How to make banana cake in a 9x13 sheet pan.

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.

Moist banana cake cut into squares and served with cream cheese frosting.

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.

Overhead image of easy banana cake recipe, baked in a sheet pan and cut into squares.

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.

But if cream cheese isn’t really your thing, here are a few other ideas for banana cake toppings:

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.

Banana cake with sour cream, topped with cream cheese frosting, with a vintage silver fork.

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Banana Cake Recipe
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
 

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!

Course: Dessert, Snack
Cuisine: American
Keyword: banana cake, banana cake recipe, easy banana cake, how to make banana cake, moist banana cake
Servings: 15
Calories: 210 kcal
Ingredients
Instructions
  1. Preheat the oven to 325 degrees F, mist a 9x13 baking pan** with non-stick spray, and line it with a sheet of parchment.

  2. Place the cake flour, sugar, baking soda, baking powder, and salt in a large mixing bowl and stir to combine.

  3. Add the softened butter, and mix on low speed until the mixture resembles damp sand (about 1 minute).

  4. Add the eggs, one at a time, stirring on medium-low speed until fully incorporated.

  5. Puree the bananas, sour cream, and vanilla together (in a food processor or by hand).

  6. 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.

  7. 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).

  8. Cool completely before frosting.

Recipe Notes

*Greek yogurt can be substituted in equal measure.

**Can also be baked in (2) 8-inch round cake pans, (3) 6-inch round cake pans, a 10-cup bundt pan, or as 24 cupcakes.  Adjust bake time as needed.

Nutrition Facts
Banana Cake Recipe
Amount Per Serving
Calories 210 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 44mg15%
Sodium 241mg10%
Potassium 113mg3%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 15g17%
Protein 3g6%
Vitamin A 299IU6%
Vitamin C 1mg1%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
How to make banana cake (pin 3).

How to make banana cake (pin2).

How to make banana cake (pin1).