Best Moist Banana Cake
This moist banana cake is soft, fluffy, rich, and packed with intense banana flavor in every bite. Made with lots of ripe bananas, butter, and sour cream, the cake has a tender crumb that stays moist for days. Finished with cream cheese frosting and walnuts, it’s the kind of simple homemade cake that always disappears fast.
If you love banana bread, but want something softer, richer, and more dessert-like, this banana cake is exactly that perfect balance. The bananas give the cake incredible moisture and flavor, while the cream cheese frosting adds just the right tangy sweetness.
When I had my cake business, banana cake was always one of those cakes people came back for. Soft, flavorful, and never dry. But honestly, this cake reminds me even more of home growing up. Whenever we had extra ripe bananas sitting on the counter, my mom would never let them go to waste. Depending on how much time she had, it was always one of three things — banana cake, banana pancakes, or banana fritters.
Banana cake was usually the weekend version because the whole kitchen smelled warm and cozy while it baked. And now every time I make this cake, that smell instantly takes me right back to those days in my mom’s kitchen waiting impatiently for it to cool enough to cut a slice.
Why You’ll Love This Recipe
- Soft, fluffy, and incredibly moist – Ripe bananas, butter, and sour cream create a tender cake with the perfect soft crumb.
- Packed with real banana flavor – Made with lots of ripe bananas for a rich homemade taste in every bite.
- Easy to make – No complicated steps or special equipment needed. Just mix, bake, and frost.
- Cream cheese frosting makes it irresistible – The tangy frosting pairs perfectly with the sweet banana cake.
- Perfect for overripe bananas – A delicious way to use those extra ripe bananas sitting on the counter.
- Stays moist for days – This cake tastes just as good the next day, making it perfect for parties, brunch, or make-ahead desserts.
Ingredients and Substitutions
- All-purpose flour – Regular plain flour works perfectly for this cake and gives it a soft but sturdy crumb. Do not use self-rising flour.
- Baking powder + baking soda – These help the cake rise while keeping the texture soft and fluffy. Make sure both are fresh.
- Cinnamon + nutmeg – Add warmth and enhance the banana flavor without overpowering the cake.
- Unsalted butter – Gives the cake a rich flavor and tender cake-like texture. If using salted butter, reduce the added salt slightly.
- Brown sugar – Adds moisture and a light caramel flavor that pairs beautifully with bananas. White sugar can also be used.
- Eggs – Use large eggs at room temperature for the best texture and even mixing.
- Ripe bananas – Very ripe bananas with brown spots are best because they are sweeter, softer, and more flavorful.
- Sour cream – Keeps the cake moist and soft. Greek yogurt is the best substitute.
- Vanilla extract – Enhances the flavor of the cake and pairs beautifully with the bananas.
- Cream cheese – Use full-fat block cream cheese for the frosting. Avoid spreadable cream cheese tubs, which can make the frosting too soft.
- Powdered sugar – Sweetens and thickens the cream cheese frosting while keeping it smooth and creamy.
- Walnuts (optional) – Add crunch and texture while complementing the soft banana cake perfectly. Pecans also work well.
Step-by-Step: Moist Banana Cake
Cream butter and sugar
In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy, about 2 to 3 minutes.
Add eggs and vanilla
Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
Add bananas and sour cream
Add the mashed bananas and sour cream. Mix until combined. The mixture may look slightly curdled at this stage — this is normal.
Add dry ingredients
Add the flour mixture to the wet ingredients and fold gently until just combined. Do not overmix.
Bake
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 35 to 42 minutes, or until a skewer inserted in the center comes out clean.
Cool
Remove from the oven and let the cake cool completely in the pan before frosting.
Make the Cream Cheese frosting
In a large bowl, beat the cream cheese and butter until smooth and creamy. Add the powdered sugar gradually, followed by the vanilla extract and salt. Beat until light, smooth, and spreadable.
Frost the cake
Spread the frosting evenly over the cooled cake using an offset spatula or spoon. Sprinkle with chopped walnuts and a light dusting of cinnamon if desired. Slice and serve.
Storage
- Store covered at room temperature for up to 1 day.
- Refrigerate for up to 5 days.
- Bring to room temperature before serving for the best texture.
- The unfrosted cake can also be frozen for up to 2 months.
Tips for Success
- Use very ripe bananas with lots of brown spots for the best banana flavor and sweetness.
- Measure the mashed bananas in grams if possible. Too much banana can make the cake heavy or gummy.
- Make sure the butter, eggs, and sour cream are at room temperature so the batter mixes evenly.
- Do not overmix the batter once the flour is added. Overmixing can make the cake dense instead of soft and fluffy.
- Bake just until a skewer inserted in the center comes out clean. Overbaking can dry out the cake.
- Let the cake cool completely before frosting, otherwise the cream cheese frosting will melt.
- Chill the frosted cake for 20 to 30 minutes before slicing for cleaner cuts.
- Toast the walnuts before sprinkling them on top for extra flavor and crunch.
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Frequently asked questions
When stored properly at room temperature in an airtight container, banana cake can stay fresh for up to 3-4 days. If stored in the refrigerator, it can last for up to a week.
Yes, you can use frozen bananas for banana cake. Thaw the bananas completely, and once thawed, they will have a soft and mushy texture, making them easier to mash and incorporate into the batter.
Yes, you can freeze banana cake. Wrap the cooled cake tightly in plastic wrap or place it in an airtight container before freezing. Then, thaw the cake in the refrigerator overnight before serving.
Yes, you can use banana cake batter to make muffins or cupcakes. However, adjust the baking time accordingly, as smaller treats will require less time in the oven than a whole cake.
Moist Banana Cake with Cream Cheese Frosting
Soft, fluffy, and packed with real banana flavor, this moist banana cake is topped with a creamy cream cheese frosting and chopped walnuts. Perfect for birthdays, brunch, or using up overripe bananas.
Video
Ingredients
- 315 g (2½ cups) All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 1 tsp Ground cinnamon
- ¼ tsp Ground nutmeg
- 225 g (1 cup) Unsalted butter softened
- 250 g (1¼ cup) Light brown sugar
- 3 large Eggs
- 1 tsp vanilla extract
- 450 g Mashed ripe bananas (about 4 medium-large bananas)
- 180 g (¾ cup) Sour cream
- 340 g (12 oz) Cream cheese softened
- 170 g (¾ cup) Unsalted butter softened
- 420 g (3½ cups) Powdered sugar
- 1 tsp Vanilla extract
- pinch of salt
- 2 tbsp Chopped walnuts
- Light dusting of cinnamon
Method
- Prep – Preheat the oven to 175°C / 350°F. Grease and line a 9 x 13-inch baking pan with parchment paper.
- Dry ingredients – In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.315 g All-purpose flour, 2 tsp Baking powder, 1 tsp Baking soda, ½ tsp Salt, 1 tsp Ground cinnamon, ¼ tsp Ground nutmeg
- Cream butter and sugar – In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy, about 2 to 3 minutes.225 g Unsalted butter, 250 g Light brown sugar
- Add eggs – Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract.3 large Eggs, 1 tsp vanilla extract
- Add bananas – Mix in the mashed bananas and sour cream until combined. The batter may look slightly curdled at this stage, which is normal.450 g Mashed ripe bananas , 180 g Sour cream
- Combine batter – Add the flour mixture and fold gently until just combined. Do not overmix.
- Bake – Pour the batter into the prepared pan and smooth the top evenly. Bake for 35 to 42 minutes, or until a skewer inserted in the center comes out clean.
- Cool – Let the cake cool completely in the pan before frosting.
- Make frosting – Beat the cream cheese and butter until smooth and creamy. Add the powdered sugar gradually, followed by the vanilla extract and salt. Beat until light and spreadable.340 g Cream cheese, 170 g Unsalted butter, 420 g Powdered sugar, 1 tsp Vanilla extract, pinch of salt
- Frost cake – Spread the frosting evenly over the cooled cake and sprinkle with chopped walnuts if desired.2 tbsp Chopped walnuts
- Serve – Slice and serve at room temperature.Light dusting of cinnamon
Notes
- Choose ripe bananas: Use ripe bananas with brown speckles or fully yellow skins. Ripe bananas are sweeter and have a more intense flavor, which will enhance the taste of your cake.
- Use a good quality oil: Since oil is the primary fat in the recipe, using a high-quality oil will improve the overall taste and texture of your cake. Opt for a neutral-flavored oil like vegetable oil or canola oil.
- Measure ingredients accurately: Baking is a science, so it’s crucial to measure the ingredients accurately. Use measuring cups and spoons to ensure you have the right proportions of flour, sugar, oil, and bananas.
- Mix the batter properly: Overmixing the batter can result in a dense and tough cake. Mix the wet and dry ingredients just until they are combined. Be gentle and avoid over-stirring to maintain a light and tender texture.
- Add flavor enhancers: While the banana flavor is already delicious, you can enhance it further by adding complementary flavors. Consider incorporating ingredients like vanilla extract, cinnamon, or nutmeg to add depth and warmth to the cake.
- Don’t overbake: Keep a close eye on your cake while it’s baking. Overbaking can result in a dry cake. Insert a toothpick or a cake tester into the center of the cake, and if it comes out with a few moist crumbs, it’s done. Remove it from the oven and allow it to cool.
- Let it cool completely: Allow the cake to cool completely in the pan before removing it. This helps the cake to set properly and prevents it from breaking or crumbling.
- Store properly: Once cooled, store the banana cake in an airtight container at room temperature or in the refrigerator, depending on your preference. Proper storage helps retain the cake’s moisture and keeps it fresh.
Equipment you will need
Nutrition
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Can i use this recipe for cup cakes?
Hi Veena, You have mentined two eggs in this post. But in recipe you have not added it. can you please let me know when to add two eggs. Thanks
Combine Oil, Eggs and Sugar until sugar is almost dissolved. Thanks
Just finished making this cake for my sons first birthday! He LOVES bananas. Thanks for sharing. One note, I followed the directions step by step and popped the cake in the oven. I was cleaning up when I saw the two eggs still sitting on the counter. We pulled it out and added them. Still turned out wonderful
Thanks veena, its a delicious recipe. my husband does not like banana so much, but he loved this cake for texture.
Wow! That was a super quick reply.
Thanks. Gonna make it now.
Hi Veena,
I guess 3/4th cup of brown sugar would be 170gms. But you''ve mentioned as 100gms. Could you pls clarify.
I don't have a choice but to use cup measurement as I don't have a kitchen scale.
Appreciate your help.
Thanks.
Thanks for bringing it to my notice.. I have made the correction
I've tried making banana bread/cake so many times and it's always been a disaster. Made this yesterday and it was super. Thanks for sharing your recipes and tips. Will give some of your other recipes a try for sure!
Thanks so much.. Appreciate you saying that.
First time here….nice useful space…..thanks for sharing ur ideas…..happy to follow u…
Wow Another stunner recipe..Absolute YUM!!!! Nothing beats a classic.Nonetheless, the cake came out as delightful as you said.Thank you my cake guru:)
Awesome!!Please could you tell me at what temp do we have to bake it and can i half this recipe.Can i add buttermilk instead of sour cream?
The temperature in the recipe above is 170C. Yes you can use butter milk in place of sour cream.
Thanks