Incredibly moist and fluffy and layered with a dreamy cinnamon cream cheese frosting, this is seriously the BEST Banana Cake Recipe. You’ll never guess the secret trick I use to keep it super moist (no, it’s not applesauce or sour cream)!
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Table of Contents
Why This is The BEST Banana Cake Recipe
This is seriously the BEST Banana Cake recipe you are ever going to make. Here’s why:
- It’s insanely moist. Due to the secret tip I share below, each layer of this banana cake is both moist and fluffy, creating the perfect soft crumb texture.
- Just the right amount of banana flavor. The thing with banana desserts is that you want to taste the bananas…but you don’t want it to be overpowering. The banana flavor in this cake is just right, not too strong and not too subtle.
- The perfect frosting. Banana + cinnamon cream cheese frosting might just be my new favorite combination. The warm cinnamon just enhances the banana flavor and the whipped cream cheese frosting is just what this layer cake needs to take it to an epic level!
Recipe Ingredients
Here’s what you’ll need to whip up this perfect Banana Cake:
For the Banana Cake:
- Mashed Bananas: about 2 large, over-ripe bananas.
- Lemon Juice: fresh or jarred.
- All-Purpose Flour
- Baking Soda
- Salt
- Unsalted Butter
- Granulated Sugar
- Eggs: make sure you let them come to room temperature.
- Vanilla Extract
- Sour Cream
- Applesauce: you can substitute this with oil, but I prefer applesauce in this recipe.
- Whole Milk
For the Cinnamon Cream Cheese Frosting:
- Unsalted Butter: let butter soften before you use it.
- Cream Cheese: Be sure to use brick-style cream cheese instead of the kind that comes in a tub to avoid runny frosting.
- Powdered Sugar
- Cinnamon
- Vanilla Extract
- Salt: just a pinch!
How to Ripen Bananas Quickly
If you don’t already have bananas browning on the counter (I envy you!), here’s what you can do:
Put your (yellow) bananas in a paper bag a day or two before you need to bake the cake. It will speed up the ripening process so they’re just right for this recipe. Keep in mind that if they’re green and not yellow, it may take an extra day for them to ripen!
The Secret to Ultra Moist Banana Cake
This banana cake recipe has a secret that makes it so incredibly moist. Can you guess what it is?
If you guessed bananas, applesauce, or sour cream — you would be incorrect! While those are all three in this cake and help with the texture and flavor, the secret to this perfect cake is in the method!
Actually, it is in two methods! First, this banana cake is baked at a lower temperature (275°F) than you are probably used to. Secondly, as soon as the cake is done baking, you pull out the cake out of the oven and stick it directly into the freezer to stop the cake from cooking anymore!
I know this sounds crazy, but it makes a big difference in the final texture and moisture level in the cake! I have tested this recipe so many different ways over the years, but this is truly the best method.
Tips for the Best Homemade Banana Cake
The process for this banana dream cake is quite straight-forward but here are a few tips to help.
- Use Ripe Bananas: Just like any other baked good with bananas, you want to be sure to use ripe or overripe bananas for this recipe. Bananas with brown spots are perfect for baking!
- Don’t Skip The Freezer Trick: It’s not necessary, but it makes a big difference to the final texture of the cake.
- Ensure Eggs and Butter are Room Temperature: This will also help make the banana cake super moist.
- Measure the Flour Correctly: Too much flour can make this cake dense. To avoid this, spoon the flour into your measuring cup and then level it off with a knife.
Can This Banana Dream Cake Be Prepared In Advance?
You can easily make the layers of this cake ahead of time, and then construct the whole thing later, if you want. You can even prepare the frosting in advance, though you’ll likely want to whip it again before assembling the cake.
If you choose the prepare your banana cake layers in advance, all the cake to cool then wrap in plastic and refrigerate until you’re ready to assemble the cake. The frosting should also be refrigerated in an airtight container.
How to Store Banana Layer Cake
Banana cake can be stored in the refrigerator for about 5 days, but I find it is at its’ best within those first 3 days. Be sure to cover it tightly with plastic wrap, or store it in an airtight container.
Can I Freeze this Cake?
Yes you can! Once the cake has cooled, you can store it in the freezer in an airtight container for 2-3 months. When you’re ready to eat it, let it thaw overnight in the fridge, frost it, and then enjoy!
You can also freeze individual slices that have already been frosted. Just make sure that you wrap them tightly with Saran Wrap and then a second protective layer like a plastic ziplock bag or foil. You want to make sure the cake doesn’t dry out. Let a slice thaw overnight in the fridge, or on the counter for a couple of hours if you are in a rush, and enjoy!
Best Banana Cake
Ingredients
Banana Cake
- 1 cup mashed over-ripe bananas, about 2 large bananas
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup (1 1/2 sticks) unsalted butter, softened
- 2 ⅛ cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream, or plain greek yogurt
- 4 oz applesauce
- 1 cup whole milk
Cinnamon Cream Cheese Frosting:
- ¾ cup (1 1/2 sticks) unsalted butter, softened
- 12 oz (1 1/2 packages) cream cheese, softened
- 5 ½ cups powdered sugar
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon salt
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Instructions
- Preheat oven to 275°F (135°C). Grease and flour three 8-inch round cake pans, set aside.
- In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt, set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, sour cream and applesauce. Beat in the flour mixture alternately with the milk. Fold in the banana mixture.
- Divide batter (about 2 1/2 cup batter in each pan) into prepared pans. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Place the cake pans right into the freezer after taking them out of the oven. Be careful what you set the cake pans on as they can melt something like plastic. Let cakes cool completely before frosting, this takes about 30-40 minutes in the freezer! (You can also let them cool at room temperature on the counter. However, popping them into the freezer stops the cooking process much faster and keeps this cake super moist!)
- For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in powdered sugar, cinnamon, vanilla and salt on low speed until combined, then on high until frosting is smooth.
- Assemble the 3 layers with a thick layer of frosting in between each layer and frost the cake as desired. Sprinkle on a little cinnamon around the outside and store in the fridge until ready to serve.
Video
Notes
Nutrition
Looking For More Layered Cake Recipes?
- Best Chocolate Cake Recipe
- Best Pumpkin Cake
- Chocolate Peanut Butter Cake
- Caramel Apple Dream Cake
- Gingerbread Cake
- Red Velvet Dream Cake
- Vanilla Dream Cake
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After I baked the cakes I noticed a bunch of black lines. When I Googled why that happened, everyone said it was a reaction with the baking soda and bananas. I don’t see any in the photos, nor did I see any warning that could happen. How did you avoid that?
Hmm, I have seen that happen when baking banana bread with over ripe (dark brown and spotted) bananas, but with this cake using freshly ripe yellow bananas, I’m surprised you had that experience! I wish I had an easy answer to prevent it, but my best suggestion would be to puree the bananas before adding them to the batter. This will prevent any of those strings from being able to be seen!
Best Banana Cake was amazing! Needed to bake about 5 min. longer than recipe called for, but created a beautiful 3-layer cake! Will definitely make again.
I’m going to bake this today, but wondering why bake temp is so low? You have cupcake temp at 350° but cake at 275°…
Hi Janet! The cupcakes are a faster bake temp because I did not notice a difference when I tested them at the lower and higher baking temps. However with the full cake, I do notice a difference in how moist it is when baked at the lower temp. If you prefer to bake the cake at 350, you absolutely can, just keep a close eye on it as it will bake much quicker!
Thank you! I ended up baking a 12”x18” sheet with 1.5 batch. Baked at 300°. It turned out amazing. Baked two (layers) and filled with vanilla pastry cream, sliced bananas and salted caramel for a client. They loved it! Great recipe!
Hi there! I have a request for a double layer 10” square banana cake and I would love to use this recipe but I see the baking time is longer.. do you have an idea of how long I would need to bake the 10” cakes for? Thank you so much!
Hi Tiffany! I do not know the exact time as I have not used 10-inch square cake pans, but I would recommend checking in around the 20 minute mark. They will likely need more time, but better to be safe than sorry!
can i use frozen bananas that have been left out to soften thank you
Yes, just make sure you thaw them completely before using and drain any excess liquid before adding to the batter!
I made this cake for my granddaughters graduation. I was sceptical of the refrigerator trick but I did it. Only change I made was using a 9×13 pan. It was delicious! I still have requests 5 years later.
Thank you for an absolutely delicious cake!
May I ask, have you ever tried it without eggs? We have an egg allergy in the family but I do want to try make it for them too. All the classic egg replacements are already present (sour cream, apple sauce…).
Thanks.
I have made this with flax eggs twice and it has turned out great!
Thanks for sharing Brittany! That’s great to know!
Hi Lisa! Sadly I haven’t tried it without eggs to guide you. If you try it, please come back and share with all of us how it goes!
This was all that I expected after reading the recipe! My family raved over the amazing flavor of the cake combined with the cinnamon icing. I didn’t have 3 cake pans so I filled two 9” cake pans just over two thirds full and had no issues. I did have a little cake batter left over but not much. This one is a keeper!!
Amazing banana cake recipe, best I’ve ever used. Has been made for a 21st and 50th party cake with all cake being eaten and huge reviews. It was paired with condensed milk cream cheese icing and caramel drizzle. Highly recommend.
Good Afternoon,
I have made this recipe before and it was delicious, can I use Buttermilk instead of Whole milk. I just have some that will go to waste soon.
Thank you
Hi Angela! Yes, it should work, however be warned that buttermilk can change the texture. I haven’t tried it, so I can’t say for certain, but many times when a recipe uses buttermilk you need to increase the baking soda. So if the cake does turn out to dense with buttermilk, you will know for next time to add an extra 1/2 teaspoon of baking soda. I’m sorry I can’t say for certain!
I had never heard about banana cake until someone told me about it. I found this recipe and was told by an expert banana cake eater that it was fantastic! Thank for the recipe! I make it every so often for someone special and he is so happy!
Made the cake, definitely took longer than specified time. I also put cake in freezer, and it shrunk away from pan. Maybe because I put it in a 9×13, not sure. I’m definitely not a baker, so my cake isn’t pretty! Hope it tastes good, it’s for my husband’s birthday!
I am an experienced baker, and I will tell you this is the best dessert I ever made. My feedback? a). Cinnamon is not needed in the icing, it’s in the cake batter, b). I sprinkled chopped walnuts on top of the cake (nice touch).
Forgot to mention that the baking time was much longer than the recipe. I’m at sea level, maybe that explains??? It’s easy to tell if it needs more time, it’ll be wet in center of cake pan.
Is the cooling different for cupcakes?
I would still recommend popping them in the freezer to stop the baking if you have the space. If you don’t, you can let them cool at room temperature instead. They will still be delicious!
I wanted to know can I make this cake in 2 9 inch pan instead
You will need 3 9-inch cake pans, 2 cake pans will make two very thick layers that would possibly spill out of the 9-inch pan if only using 2. Hope this helps!
I tried this banana cake ,l added some chopped pecans and it was absolutely delicious. I am not a fan of ibanana cake but this one was soo good l will definitely make it again.thanks for sharing your recipe .
I made this for my husband’s birthday and he said it was the best cake he’s ever eaten!
I have made this cake several times, once with the cream cheese frosting but have been using the peanut butter frosting that goes with your chocolate peanut butter cake to rave reviews!! The PB frosting was a personal request from my husband and now we can’t go back. When I say this cake is one of the most moist I’ve ever had, it’s no lie. It is rich but it’s totally worth it. I’m wondering if this can be made as cupcakes?
Ohh! I have to try that! I’m sure it is amazing, peanut butter and banana always go so well together. Of course you can also use it as cupcakes! They will need less baking time, but everything else should be the same!
I cooked mine in a bundt pan for an hour and it came out great.
I’ve made this cake several times everyone loves it. Have been ask to make 200 jumbo cupcakes for a wedding. Need help to convert this recipe to fill this order.
I made this cake today and it is amazing!!! So moist and delicious. My hubby isn’t a huge banana fan but he loved this cake. Will be making this again. I followed the recipe exactly and it came out wonderful. Thank you for this recipe.