Banana Cake Recipe (Moist, Soft & Easy to Make)

Got ripe bananas on your counter? Don’t toss them. Turn them into a soft, moist banana cake that tastes better than anything from a bakery.

Unlike banana bread, this cake is lighter, fluffier, and made for celebrating.

It slices beautifully, pairs perfectly with frosting, and feels special enough for birthdays or simple weekend baking.

The secret is using very ripe bananas, the right balance of fat, and gentle mixing.

Follow the steps closely, and you’ll get a tender crumb, rich banana flavor, and a cake that stays moist for days. Let’s bake something truly worth sharing.

Why You’ll Love This Banana Cake

Super Moist Texture

This banana cake stays soft from the first slice to the last. The ripe bananas add natural moisture and richness, so every bite feels tender and full of flavor.

Using the right balance of fat and liquid keeps the crumb light, not heavy. You won’t get a dry or crumbly texture.

Instead, you’ll get a cake that melts gently in your mouth and stays moist for days when stored properly.

If you’ve ever struggled with dry cakes, this recipe solves that problem with simple, reliable steps.

Uses Simple Pantry Ingredients

You don’t need anything fancy to make this cake. Most of the ingredients are already in your kitchen—flour, sugar, eggs, butter or oil, and baking staples.

The bananas do most of the flavor work. That means fewer add-ins and less effort. Just basic ingredients combined the right way to create something special.

It’s the kind of recipe you can make on a whim when you notice your bananas turning brown.

Perfect for Birthdays, Tea Time, or Dessert

This cake is flexible enough for any occasion. Frost it with cream cheese icing, and it becomes celebration-ready. Leave it plain or dust it with powdered sugar, and it’s perfect with afternoon tea or coffee.

It slices neatly and serves well at gatherings. At the same time, it’s simple enough to enjoy as a weekday treat.

One recipe. Many moments.

Easy to Customize (Nuts, Chocolate Chips, Frosting)

You can easily make this cake your own. Add chopped walnuts or pecans for crunch. Stir in chocolate chips for a sweeter twist.

If you love frosting, go classic with cream cheese or try chocolate buttercream for something richer. Prefer it lighter? A simple glaze works beautifully.

The base recipe is strong and balanced, so small changes won’t ruin it. That gives you freedom to bake it exactly the way you like.

Ingredients You’ll Need

Dry Ingredients

• 2 ½ cups (310g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 3 large very ripe bananas (about 1 ¼ cups mashed / 300g)
• 1 cup (200g) white sugar or light brown sugar
• ½ cup (115g) unsalted butter, melted or ½ cup (120ml) neutral oil
• 2 large eggs, room temperature
• ½ cup (120ml) milk or buttermilk
• 1 teaspoon vanilla extract

Use bananas with dark brown spots for the best flavor and natural sweetness.

Room temperature ingredients mix more evenly and help create a smooth batter.

How to Make Banana Cake (Step-by-Step)

1. Preheat Oven and Prepare Cake Pan

Start by preheating your oven to 180°C (350°F). A fully heated oven helps the cake rise evenly from the beginning.

Grease a 9-inch round cake pan with butter or oil, then lightly dust it with flour.

You can also line the bottom with parchment paper for easy removal. Proper preparation prevents sticking and protects the cake’s soft texture.

2. Mash Bananas Properly

Place your ripe bananas in a bowl and mash them with a fork until mostly smooth. A few small lumps are fine, but avoid large chunks.

Smoothly mashed bananas blend better into the batter and create an even texture. This step directly affects how moist and balanced your cake will be.

3. Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Whisking distributes the leavening agents evenly. This ensures the cake rises properly and prevents uneven pockets in the crumb.

Keep this mixture aside while you prepare the wet ingredients.

4. Cream Butter and Sugar (or Mix Wet Ingredients)

If using butter, beat the melted (slightly cooled) butter and sugar together until well combined. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract.

If using oil, whisk the oil and sugar together first, then add the eggs and vanilla.

Mixing in stages helps create a smooth base and prevents the batter from separating. The mixture should look slightly thick and glossy.

5. Combine Wet and Dry Ingredients

Add the mashed bananas to the wet mixture and stir until combined.

Next, add the dry ingredients in two parts, alternating with the milk. Begin and end with the dry ingredients. Mix gently after each addition.

Do not overmix. Stir just until you no longer see streaks of flour. Overmixing can make the cake dense instead of soft.

6. Pour into the pan and Bake

Pour the batter into your prepared pan and spread it evenly. Lightly tap the pan on the counter to release air bubbles.

Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid opening the oven too early, as this can cause the cake to sink.

7. Cool Completely Before Frosting

Let the cake cool in the pan for about 10–15 minutes. Then carefully transfer it to a wire rack to cool completely.

Frosting a warm cake will cause the icing to melt and slide off. Patience here makes a big difference. Once fully cooled, your cake is ready to frost, slice, and enjoy.

Best Frosting Options

Cream Cheese Frosting (Classic Choice)

This is the most popular pairing for banana cake, and for good reason. The slight tang from the cream cheese balances the sweetness of the cake and enhances the banana flavor.

To make it, beat softened cream cheese and butter until smooth. Add powdered sugar gradually, then a splash of vanilla. Mix until creamy and spreadable.

Make sure your cake is completely cool before frosting. This option works beautifully for birthdays, layered cakes, or when you want a bakery-style finish.

Chocolate Buttercream

If you love chocolate and bananas together, this is a great choice. The rich cocoa flavor adds depth without overpowering the cake.

Beat softened butter until creamy. Add cocoa powder and powdered sugar in stages, mixing well. A little milk helps create a smooth, spreadable texture.

This frosting is slightly sweeter and more indulgent. It’s perfect for celebrations or when you want a stronger flavor contrast.

Simple Vanilla Glaze

For a lighter option, a vanilla glaze works beautifully. It adds sweetness without making the cake heavy.

Simply whisk powdered sugar with a few tablespoons of milk and a dash of vanilla until smooth. The glaze should be pourable but not too thin.

Drizzle it over the cooled cake and let it set. This is ideal for tea time or when you want something simple and elegant.

Whipped Cream Frosting

If you prefer something soft and airy, whipped cream frosting is a lovely choice. It keeps the cake feeling light and fresh.

Beat cold heavy cream with a small amount of powdered sugar and vanilla until soft peaks form. Spread gently over the cake just before serving.

Because whipped cream is delicate, store the cake in the refrigerator. This option works best for same-day serving and warm-weather occasions.

Tips for the Best Banana Cake

Use Overripe Bananas (Dark Spots = More Flavor)

The darker the banana, the better the flavor. Bananas with brown or even black spots are sweeter and softer, which means they blend easily into the batter.

Underripe bananas won’t give you the same rich taste or moisture. If your bananas are still yellow, let them sit for a few more days. The wait is worth it.

Very ripe bananas also mash more smoothly, which helps create an even texture throughout the cake.

Don’t Overmix the Batter

Once you combine the wet and dry ingredients, mix gently. Stir only until you no longer see streaks of flour.

Overmixing develops the gluten in the flour, which can make the cake dense and heavy instead of light and tender.

A few small lumps in the batter are perfectly fine. It’s better to slightly undermix than to overwork it.

Measure Flour Correctly

Too much flour is one of the most common reasons cakes turn out dry. Spoon the flour into your measuring cup, then level it off with a knife.

Do not scoop directly from the bag, as this packs the flour down and adds more than you need. If you have a kitchen scale, weighing the flour gives the most accurate result.

Proper measurement keeps the cake soft and balanced.

Let the Cake Cool Before Frosting

Patience matters here. If you frost the cake while it’s warm, the frosting will melt and slide off.

Allow the cake to cool in the pan briefly, then transfer it to a wire rack to cool completely. This step protects the texture and gives you a clean, smooth finish when decorating.

Taking a little extra time ensures your final result looks as good as it tastes.

Variations & Add-Ins

This banana cake recipe is flexible. Once you understand the base, you can adjust it easily without changing the texture or structure.

Below are simple ways to make it your own.

Banana Walnut Cake

If you enjoy a little crunch, add ½ to ¾ cup chopped walnuts to the batter. Fold them in gently at the end, just before pouring the batter into the pan.

The nuts add texture and a slightly toasted flavor that pairs well with the soft banana crumb.

For a deeper flavor, lightly toast the walnuts in a dry pan for a few minutes before adding them. Let them cool first.

This version works especially well with cream cheese frosting.

Banana Chocolate Chip Cake

For a sweeter twist, stir in ½ to 1 cup chocolate chips. Semi-sweet chips balance the sweetness best, but milk chocolate works if you prefer a richer taste.

Fold them in gently to avoid overmixing the batter. You can also sprinkle a few extra chips on top before baking for a bakery-style look.

Chocolate and banana naturally complement each other, making this version popular with kids and adults alike.

Banana Sheet Cake

To turn this into a sheet cake, pour the batter into a 9×13-inch (23×33 cm) pan instead of a round pan.

Reduce the baking time slightly and begin checking around the 25-minute mark. The cake should spring back lightly when touched in the center.

A sheet cake is easy to slice and serve, making it ideal for gatherings or family desserts.

Banana Cupcakes

This batter also works perfectly for cupcakes. Line a muffin tin with paper liners and fill each about ¾ full.

Bake at the same temperature, but reduce the time to 18–22 minutes. Check with a toothpick to make sure they are done.

Cupcakes are great for portion control and easy decorating. Pipe frosting on top or keep them simple with a light glaze.

Eggless Banana Cake Option

If you need an egg-free version, replace the 2 eggs with ½ cup plain yogurt or ½ cup unsweetened applesauce.

Mix it into the wet ingredients just as you would the eggs. The texture may be slightly denser, but the cake will still be soft and moist.

Because bananas already add structure and moisture, this recipe adapts well to an eggless version without losing flavor.

Storage & Freezing Instructions

To store your banana cake at room temperature, place it in an airtight container or wrap it tightly in plastic wrap and keep it in a cool, dry spot for up to 3 days; this works best if the cake is unfrosted or topped with a stable frosting like buttercream.

If you used cream cheese or whipped cream frosting, refrigerate the cake instead, as these frostings require chilling to stay safe and firm; store it in an airtight container to prevent it from drying out, and let slices sit at room temperature for 20–30 minutes before serving so the texture softens again.

To freeze an unfrosted cake, allow it to cool completely, then wrap it tightly in plastic wrap followed by a layer of foil, and freeze for up to 3 months; thaw overnight in the fridge or at room temperature before frosting.

If the cake is already frosted, place it in the freezer uncovered for about an hour to firm up the frosting, then wrap it carefully and return it to the freezer; this prevents smudging and keeps the finish intact.

Final Thoughts

This banana cake is simple, reliable, and full of real banana flavor. If you have ripe bananas ready, now is the perfect time to bake it. Follow the steps closely, and you’ll get a soft, moist cake every time.

If you try this recipe, leave a comment and rating below. Your feedback helps others and makes this baking community stronger.

Serve a slice with coffee, tea, or a cold glass of milk, and enjoy every bite.

FAQs

Can I use frozen bananas?

Yes. Thaw them completely and drain any excess liquid before mashing. They will be extra soft and flavorful.

Why is my banana cake dense?

Most likely from overmixing or adding too much flour. Mix gently and measure flour correctly for a lighter texture.

Can I make this into cupcakes?

Yes. Fill liners ¾ full and bake at 180°C (350°F) for 18–22 minutes, or until a toothpick comes out clean.

Can I make it dairy-free?

Yes. Use oil instead of butter and replace milk with almond, soy, or oat milk. The texture will still be moist.

How do I make the banana flavor stronger?

Use very ripe bananas with dark spots. You can also add an extra ½ banana or a small splash of banana extract.