Recipe

Classic Banana Cake

A tender, buttery banana cake that bakes up tall and soft, with a swoop of tangy cream cheese frosting. Simple pantry ingredients, big bakery-style payoff.

By Matt Campbell

•

4.8

A single slice of light and fluffy banana cake with cream cheese frosting on a white plate, with a few banana slices and crumbs nearby

Jump to Recipe

Banana bread is great. But banana cake is where the real magic happens. It is lighter, softer, and somehow feels like you did something fancy even though you basically just rescued a few spotty bananas from the counter.

This classic banana cake is my go-to when I want a dessert that hits all the cozy notes without turning the kitchen into a construction zone. The crumb is plush and tender, the banana flavor is clear but not overpowering, and the cream cheese frosting is that sweet-tangy finish that makes you take a second bite “just to check.”

Make it for birthdays, potlucks, Sunday dinners, or a random Tuesday when you need a win. No perfection required. Just taste the frosting as you go and do not skip the salt.

A hand mashing very ripe bananas with a fork in a ceramic mixing bowl on a wooden countertop

Why It Works

Light, fluffy crumb: Creamed butter and sugar plus room-temperature ingredients help the cake rise evenly and stay tender.
Big banana flavor without heaviness: Using very ripe bananas adds sweetness and aroma so you do not need extra sugar or banana pudding mix.
Moist for days: The banana and a touch of sour cream (or Greek yogurt) keep the cake soft even after refrigeration.
Frosting that behaves: A balanced cream cheese frosting that is spreadable, not runny, and not tooth-achingly sweet.

Pairs Well With

Storage Tips

Room temperature: If unfrosted, cover the cake tightly and keep it at room temperature for up to 2 days.

Refrigerator: Once frosted with cream cheese frosting, store covered in the fridge for up to 5 days. For the best texture, let slices sit out 20 to 30 minutes before eating.

Freezer: Freeze unfrosted cake (whole or sliced) wrapped in plastic wrap and then foil for up to 2 months. Thaw overnight in the fridge. You can also freeze frosted slices on a sheet pan until firm, then wrap and freeze, but the frosting may get a little softer after thawing.

Make-ahead move: Bake the cake a day early, cool completely, wrap, and frost the next day. The banana flavor often deepens overnight.

Common Questions

How ripe should the bananas be?

Riper. You want bananas with lots of brown spots, even mostly brown. That is when they are sweetest and mash smoothly. If your bananas are still yellow and firm, your cake will taste flatter.

Can I use frozen bananas?

Yes. Thaw completely, then drain off excess liquid (or measure after draining). Mash and use as directed. Frozen bananas can be wetter, so draining helps keep the crumb fluffy instead of heavy.

Why did my cake turn out dense?

The usual suspects: butter or eggs were too cold (the batter does not emulsify well), you overmixed after adding flour, or your baking powder/soda is old. Mix just until you stop seeing dry flour, and check leaveners if they have been in the pantry for ages.

Can I bake this as cupcakes or a layer cake?

Absolutely. For cupcakes, bake at 350°F for about 18 to 22 minutes (you will get roughly 18 to 24, depending on how full you fill the wells). For two 8-inch layers, start checking around 22 to 28 minutes. You are looking for a toothpick with a few moist crumbs, not wet batter. The frosting recipe is perfect for the sheet cake and enough for a light-to-medium coat on two layers.

Do I have to use cream cheese frosting?

Nope. It is classic, but a simple vanilla buttercream or even a dusting of powdered sugar works. If you want a lighter vibe, try a thin vanilla glaze.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9 x 13-inch baking pan (metal or glass)
Mixing bowls
Hand mixer or stand mixer
Whisk
Rubber spatula
Measuring cups and spoons
Fork or potato masher (for bananas)
Cooling rack
Instant-read thermometer (optional, for doneness)

I started making banana cake because I wanted the comfort of banana bread but with a little more “bring this to a party and people ask for the recipe” energy. The first time I nailed the texture, I remember thinking: this is basically a soft, buttery hug that also happens to use up those bananas we all ignore until they look like they have seen things. Now it is my default dessert when I want something reliable, friendly, and just chaotic enough to justify licking the frosting spoon over the sink.