Banana Cake is a wonderfully moist and flavorful dessert that’s perfect for any occasion. This cake takes advantage of overripe bananas, transforming them into a sweet, aromatic treat.

With a tender crumb and a rich banana flavor, it’s often paired with a tangy cream cheese frosting that balances the sweetness of the cake. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and easy to follow.

In this guide, you’ll learn how to make a delicious banana cake from scratch, complete with tips for ensuring perfect results every time.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups mashed ripe bananas (about 3 large bananas)
• 1/2 cup sour cream or plain Greek yogurt

For the Cream Cheese Frosting

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Optional Garnishes

• Chopped walnuts or pecans
• Banana slices
• A sprinkle of cinnamon

How to Make

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.

Step 3: Mix Wet Ingredients

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 4: Incorporate the Bananas and Sour Cream

Add the mashed bananas and sour cream (or Greek yogurt) to the wet mixture. Mix until well combined. The batter may look slightly curdled at this stage, but it will smooth out once the dry ingredients are added.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.

Step 6: Bake the Cake

Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Prepare the Cream Cheese Frosting

While the cake is cooling, make the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter together on medium speed until creamy and well combined, about 2-3 minutes. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully incorporated. Add the vanilla extract and beat on high speed for 3-5 minutes until the frosting is light and fluffy.

Step 8: Frost the Cake

Once the cake is completely cooled, spread the cream cheese frosting evenly over the top using a spatula. For a more polished look, you can use an offset spatula to create swirls or patterns in the frosting.

Step 9: Garnish

If desired, sprinkle chopped walnuts or pecans over the frosting, or decorate with banana slices and a sprinkle of cinnamon.

Step 10: Chill and Serve

Refrigerate the cake for at least 30 minutes to set the frosting. Before serving, let the cake sit at room temperature for about 10 minutes to soften. Slice with a sharp knife, wiping the knife clean between cuts for neat slices. Enjoy!

Chef’s Note

Ripe Bananas: Use very ripe bananas for the best flavor and sweetness. The bananas should have brown spots on their peels.

Cream Cheese Frosting: Make sure the cream cheese and butter are fully softened to avoid lumps in the frosting. Beat the frosting until it’s very smooth and fluffy.

Sour Cream or Greek Yogurt: These ingredients add moisture and tenderness to the cake. If you don’t have either, you can substitute with buttermilk.

Storage: Store any leftover cake in the refrigerator, covered, for up to 5 days. Bring to room temperature before serving for the best texture and flavor.

Cutting Tips: For clean slices, dip your knife in hot water and wipe it dry before each cut.

Nutrition Information

Per Serving (Based on 12 Servings)

• Calories: 450
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 90mg
• Sodium: 300mg
• Total Carbohydrates: 60g
• Dietary Fiber: 2g
• Sugars: 40g
• Protein: 5g

Key Nutrients

• Calcium: 6% DV
• Iron: 10% DV
• Potassium: 8% DV
• Vitamin A: 10% DV

Note: Nutritional values are approximate and can vary depending on the specific ingredients and brands used. For more accurate nutritional information, consider using a nutrition calculator based on your exact ingredients and quantities.

Conclusion

Banana Cake is a delightful dessert that brings together the natural sweetness of ripe bananas with a moist, tender crumb and rich cream cheese frosting.

This recipe is straightforward and easy to follow, making it perfect for both novice and experienced bakers.

Whether for a special occasion or a casual get-together, this banana cake is sure to impress your family and friends. Enjoy every delicious bite of this classic treat!

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