Boos, let’s get into this bomb Banana Cake recipe. It’s soft, moist, and rich in all the right ways y’all. Packed with ripe banana, surprise hints of pineapple, and slathered in that tangy cream cheese frosting, this banana cake is a straight-up boss move when it comes to beauty and mouthwatering deliciousness.
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Y’all I fee like banana cake doesn’t get enough shine. Folks steady talking about banana bread but honestly, a banana cake recipe is a whole mood when done right. It’s fluffy with a tender crumb, full of banana flavor and smothered in cream cheese frosting. This one from my boo Kelly Senyei is a hit each and every time y’all.
The Lowdown on This Banana Cake
Cuisine Inspiration: Comfort Classic
Primary Cooking Method: Baking
Dietary Info: Contains gluten and dairy
Key Flavor: Rich, comforting and unmistakably banana!
Skill Level: Medium skillz (we gotta frost the cake boos!)
Simple is as Simple does
No fancy ingredients, no complicated techniques. We keep it no-fuss but still as delish as can be. Even my beginner bakers can get down with this recipe. The hardest part is frosting the cake y’all.
Use Up the Leftover Bananas
Turn to this banana cake when you have leftover bananas on the kitchen counter. The payoff is perfect for a celebration or a “just because” day.
Beyond Moist
Ain’t no dry cake around these parts. Thanks to the natural moisture from bananas, this cake stays insanely moist, even for leftovers the next day and the next (if it lasts that long!).
Ingredients you’ll need to make this Banana Cake Recipe
- Bananas: These are the main ingredient. They add both bomb moisture and tons of natural sweetness.
- Crushed Pineapple: If you haven’t had a little pineapple in your banana cake, you are in for a treat honey. It’s giving hummingbird cake but not all the way ya dig? It adds bright acidic pops of sweetness through.
- All Purpose Flour – This is gonna provide the structure our moist cake needs to stand up to the fork boos.
- Baking Soda – Our soda is gonna add a nice lift to the cake. Make sure it’s fresh and active too!
- Salt- We always add a lil’ salt to the sweet to enhance and balance flavors.
- Unsalted Butter – This is our creamy rich ingredient that adds delish flavor.
- Granulated Sugar – We add just enough to give the bananas a little more pop of sweetness. When measuring sugar, look out for large clumps and remove them before creaming.
- Eggs – These are our binder and lifting agent. When beaten, they incorporate more air in the batter. Make sure they are room temp when you add them in boos.
- Vanilla – Nothing gives a wonderful aromatic essence like this.
- Buttermilk – The acidity in buttermilk is what makes this cake so incredibly moist and perfectly tangy too y’all.
- Cream Cheese Frosting- The crown of our easy banana cake recipe is a frosting made with cream cheese, unsalted butter, powdered sugar, and vanilla extract. It’s a match made in heaven boos.
How to make banana cake
What to serve with cake with banana
- Dollop it up: If you want to go decadent and also lighten up a slice, add a fluffy dollop of fresh whipped cream to each plate with a slice.
- Drizzle it On: If you love a chocolate covered banana vibe, drizzle on some chocolate ganache.
- Casual Brunch Vibes: This is excellent on the table with a bacon quiche and biscuits and gravy casserole.
- Spring Holiday: Whether you want to switch it up for Easter or treat your mama to this for Mother’s Day, this simple banana cake recipe is excellent with honey glazed ham, Southern green beans and honey glazed carrots on the table.
Recipe Substitutions
- Banana: Don’t even try it boos. Stick with the main ingredient.
- Butter: You can use salted butter here. Just omit the salt in the recipe. You can also replace with a neutral oil for more moisture.
- Sugar: Replace the granulated with brown sugar for a hint of depth from the molasses.
- Buttermilk: If you ain’t got any lying around, you can make your own with a cup of milk and a tablespoon of lemon juice or vinegar added. Let it curdle and use instead. You can also swap in some sour cream if you want.
Recipe Variations and Additions
- Gluten-Free: Replace the flour with a 1:1 ratio gluten-free baking flour. The texture might change slightly but it will still be absolutely delish.
- Brown that butter: There is a reason why everyone goes crazy for my famous carrot cake recipe, it’s that brown butter cream cheese frosting. It makes such a huge difference in the flavor of this cake with banana y’all.
- Add-ins: You can add anything from chocolate chips to chopped pecans into this banana cake batter with amazing results. Do you boo!
- Caramel it Up: Add some easy caramel sauce in between layers or add caramel buttercream to give it a really indulgent vibe.
- Cake Pop It Up: Mix the cake and frosting together and form into balls then dip in melted chocolate and decorate it up boos.
Expert Tips and Tricks for making the best banana cake with cream cheese frosting
- Go Ripe: Choose fully ripe, brown-spotted bananas for the best natural sweetness and moisture.
- Sift it Up: Now this is optional y’all but it produces a more tender cake
- Go Room Temp: Sugar and butter won’t cream together if the butter is not at room temperature. So, set out the butter at least an hour or two before baking.
- Don’t Overmix: Chill out when you start adding in your dry ingredients. Overdoing it will overactivate the gluten and make your cake tough boos.
How to store easy banana cake
If you are gonna finish this baby up in about 2 days, it can stay at room temp. If you need to store longer than that, place the cake in the fridge uncovered for about 15 minutes to allow the frosting to harden a bit. Then, wrap it tightly in plastic wrap and pop back in the fridge. You can also keep it in a cake container too.
How long will cake with banana last in the fridge?
Banana cake will keep in the fridge for about 4 to 5 days.
Can I freeze this simple banana cake recipe?
Yep for sure boos. Let the frosting stiffen up then cover in plastic wrap super tightly then wrap the cake in foil, place in a freezer-safe bag, label with the date and keep it in the freezer. Once frozen, the cake will keep for 2-3 months.
Frequently asked questions
It’s all good boos. If you need to ripen your bananas quickly, use this great trick. Add your unpeeled bananas to a foil lined baking sheet pan, and bake at 300 degrees F for 15-20 minutes until the banana skins turn black. Then use those right up in the recipe.
Use the good ole toothpick trick boos. Insert a toothpick or skewer into the center of your cakes, and if they come out clean or just with a few crumbs, they are good to go.
For sure y’all. You can bake and frost this cake for best results up to 2 days ahead of serving. Just make sure you store in an airtight container or covered really well so it stays nice and moist.
Y’all this banana cake is definitely a must try dessert. I know banana bread is what we all think about making when we have ripe bananas lying around but reconsider. This cake with bananas is the move when you got a sweet tooth and need something a bit indulgent.
My Fave Banana Recipes
- Banana Pudding Cheesecake Bars
- Banana Milkshakes
- Hummingbird Cake
- Chocolate Chip Banana Bread
- Banana Bread
Banana Cake
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Equipment
Ingredients
For the Banana Cake
- cooking spray
- 1 1/2 cups mashed ripe bananas
- 8 oz crushed pineapple drained
- 3 cups all purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter room temperature
- 2 cup granulated sugar
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup buttermilk
For the Cream Cheese Frosting
- 16 oz cream cheese room temperature
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup confectioner's sugar
- 1 tbsp vanilla extract
Instructions
For the Cake
- Preheat the oven to 350F. Grease 2 9 inch round cake pans with cooking spray. Line the pans with parchment paper, then grease the parchment paper with cooking spray.
- In a small bowl, stir together the mashed bananas and pineapple. Set aside. In a separate small bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla extract. Beat in the flour mixture alternating with the buttermilk. Fold in the mashed banana mixture.
- Divide the batter between the two prepared cake pans. Bake the cakes for 55-60 minutes, until a toothpick inserted comes out clean. Remove the cakes from the oven and allow them to cool completely.
For the Frosting
- In the clean bowl of a stand mixer fitted with the paddle attachment, mix together the cream cheese and butter until smooth. Add the confectioners' sugar and vanilla extract and beat until combined.
- To assemble the cake, remove the cake layers from the pans and discard the parchment paper. Arrange one cake layer on a serving platter. Top it with half of the frosting. Arrange the second cake layer on top. Frost the top of the cake with the remaining frosting. Slice and serve.
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Hi. Can you make this in a 13×9 pan? Thank you
You can, but you will likely have leftover batter and the cooking time will need to be adjusted. I have not made this recipe in a 9×13 myself so I do not have exact times/measurements for it.
What can you substitute. The crushed pinapple with. . My grandchild is allergic to pineapple
Applesauce should work just fine! Hope everyone enjoys!
This recipe Looks delish! Would it work as cupcakes? (I’m thinking for a toddler birthday, cupcakes may be easier) if so, what temp / time do you recommend?
You can for sure turn it into cupcakes, I have not personally tested this recipe in cupcake form so I am not sure on the temp/time. It would be something that would need to be watched for sure.
Hi! I’m wondering if you have a vanilla frosting recipe that would go great with this cake? I don’t like cheese of any kind.
Thank you!!
Absolutely! I really love these two buttercreams. One is American style and the other is swiss meringue. https://grandbaby-cakes.com/perfect-american-buttercream-recipe/
https://grandbaby-cakes.com/swiss-meringue-buttercream/
Hi – I’d like to make this into bars in a 13 x 9 pan…how long would I cook it?
Hi Peggy, are you trying to make a sheet cake? What do you mean by bars?