This banana cake recipe is everything you want in this classic dessert: moist, loaded with flavor and topped with an irresistible cream cheese frosting. Plus, I’m sharing my secrets for achieving an insanely moist banana cake that can be baked as a layer cake or a convenient sheet cake.
Table of Contents
I always hesitate to name a recipe “The Best.” It makes you wonder where you go next once “The Best” is achieved.
And the answer is nowhere. You go nowhere.
You bake this cake. You sit down. You eat this cake. And then you never search for another banana cake recipe for the rest of your life. Deal?
This banana cake is one of those recipes I grew up on, never really knowing where the mysterious notecard splattered with cake batter and vanilla extract—the pre-online indication of a well-loved recipe—came from.
But thanks to the interwebs, it’s been digitized, and in return, it’s floated from recipe site to food blog, magazine to cookbook. And now it’s landed here.
Banana cake can often get a bad rap for being secondary to its carrot cake counterpart. But there’s room for veggie-packed and fruit-filled cakes at our table.
This cake is a great way to make use of overripe bananas, but if your bananas aren’t looking as speckled (read: sweet!) as you’d hope, check out my simple trick for how to ripen bananas in less than 15 minutes!
- Bananas: Overripe bananas with lots of dark brown spots work best for maximum sweetness and flavor. You’ll need 1 and ½ cups mashed ripe bananas or about 3 to 4 medium bananas.
- Lemon juice: Prevents the bananas from browning.
- All-purpose flour: Use the spoon and level method for a light and tender crumb.
- Baking soda: Helps the cake rise. Make sure your baking soda is fresh for the best results; expired baking soda won’t give the same lift.
- Salt: Enhances the flavors without making it taste salty.
- Butter: Adds richness and moisture. Bring the butter to room temp for easy creaming with the sugar, which helps create a light and fluffy texture. If you’re short on time, cut the butter into small cubes to speed up the softening process.
- Sugar: Sweetens the cake and helps with moisture retention.
- Eggs: Bind all the ingredients together. Use large eggs at room temp for the best incorporation into the batter.
- Vanilla extract: Adds depth and enhances the sweetness.
- Buttermilk: Adds moisture, keeps the cake tender and adds a touch of tang. If you don’t have buttermilk, don’t worry! I have a whole post on buttermilk substitutions. Regular milk won’t work in this recipe because it lacks the acidity needed to react with the baking soda, which helps the cake rise and stay fluffy.
See the recipe card for full information on ingredients and quantities.
Two things set this recipe apart from all of the rest and guarantee it will be the most moist banana cake you’ve ever tasted:
- Unlike most recipes that bake at 350°F, this cake bakes up low and slow at 275°F for about 1 hour.
- As soon as the cake comes out of the oven, it’s placed in the freezer. The blast of cool air helps seal in the moisture.
Let’s walk through how to make banana bread from scratch:
- Start by mashing the bananas in a small bowl and combining them with the lemon juice. I find using a fork is the easiest and best way to mash bananas; a potato masher or even a hand mixer works, too.
- In a separate bowl, whisk together the dry ingredients. Set aside.
- Next, cream together the butter and the sugar until light and fluffy. I use my stand mixer fitted with the paddle attachment, but a hand mixer works just as well. This should take about 2-3 minutes.
- Beat in the eggs, one at a time, then add the vanilla.
- Gradually add the flour mixture, alternating with the buttermilk, to the batter. Be careful not to overmix! You want the ingredients to be combined, but a few lumps are fine.
- Finally, fold in the mashed banana mixture. Folding rather than stirring helps maintain the batter’s lightness. If you’re adding nuts, this is the time to fold them in.
- Divide the batter evenly between two round 9-by-2-inch cake pans that have been greased and floured. Bake the cakes for about an hour, or until a toothpick inserted into the center comes out clean.
- As soon as you remove the cakes from the oven, transfer them to the freezer for 45 minutes to cool. You’ll put the whole pan, with the freshly baked banana cake, in the freezer. I usually place the pans on baking sheets before sticking them in the freezer.
A thick layer of silky smooth cream cheese frosting is my go-to for this homemade banana cake. Its tangy flavor perfectly complements the moist, sweet banana layers, making every bite an irresistible treat.
If you’re not a fan of cream cheese frosting or just want to try something different, buttercream frosting is a great alternative. You could even go for a chocolate buttercream or a coffee buttercream for a decadent twist!
- To make this a layer cake like you see in the pictures, you’ll need round cake pans that are 9 inches wide by 2 inches tall. The amount of batter in this recipe will not fit in round cake pans that are only 1 inch tall.
- This recipe will also work with a 9-by-13-by-2-inch sheet cake pan (note: this is deeper than a standard 13×9-inch baking pan). The baking time will vary, so it’s important to test the cake with a toothpick after it’s baked for about 50 minutes.
- Have frozen bananas stashed in your freezer? Use ‘em! Frozen bananas work great in this recipe and often become even sweeter as they thaw. Just make sure to thaw them completely and drain any excess liquid before mashing them. This will ensure your batter doesn’t become too watery.
- Love your banana cake with nuts? Simply fold in 1 cup of chopped walnuts or pecans into the batter before baking.
Make Ahead & Freezing Instructions
This moist and fluffy banana cake is perfect for making in advance. Here’s how to do it:
Make Ahead: Once they’ve cooled completely, wrap each layer tightly in plastic wrap and store them in the fridge. This keeps the cake fresh and moist, ready for frosting whenever you are.
Freezing: Want to prep even further in advance? This cake freezes beautifully! For maximum freshness, wrap each layer in plastic wrap then in aluminum foil and store in a freezer-safe storage bag. You can freeze the unfrosted cake for up to 3 months.
Thawing: When you’re ready to use the frozen cake, transfer the layers to the fridge to thaw overnight. Once thawed, bring them to room temp before frosting.
Frosting: For best results, make the cream cheese frosting fresh. However, if you’re short on time, you can also make the frosting ahead and store it in an airtight container in the refrigerator for up to 3 days. Just give it a quick whip before using it to restore its creamy texture.
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- Banana Cupcakes
- Greek Yogurt Banana Muffins
- Banana Pudding
- Chocolate Banana Bread
- Chocolate Chip Banana Bars
- Banana Chocolate Chip Cookies
- The Ultimate Moist Banana Bread
Ingredients
For the cake:
- 1 1/2 cups mashed ripe bananas
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter
- 2 1/8 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk
- 1/3 cup chopped walnuts (optional)
For the frosting:
- 2 (8-ounce) packages cream cheese, chilled
- 11 Tablespoons unsalted butter, at room temp
- 1 1/2 cups confectioners’ sugar
- 1 Tablespoon vanilla extract
Instructions
Make the cake:
- Preheat the oven to 275°F. Grease and flour two round 9-by-2-inch cake pans. (See Kelly’s Notes.)
- In a small bowl, combine the mashed bananas with the lemon juice and set aside.
- In a separate bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the sugar until light and fluffy, then beat in the eggs one at a time.
- Add the vanilla and then beat in the flour mixture alternately with the buttermilk.
- Fold in the mashed banana mixture and divide the batter evenly between the prepared cake pans. (See Kelly’s Notes.)
- Bake the cakes for 55 to 60 minutes until a toothpick inserted comes out clean.
- Remove the cakes from the oven, place them on baking sheets and immediately transfer them to the freezer for 45 minutes to cool while you make the frosting.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the butter and beat until smooth, scraping down the sides as needed. Sift the confectioners’ sugar into the bowl, then add the vanilla extract and beat until light and fluffy, about 2 minutes.
- Remove the cakes from the freezer and transfer one cake onto your serving platter. Top the cake with half of the cream cheese frosting. Place the second cake on top and frost it with the remaining cream cheese frosting. Sprinkle the top of the cake with the chopped walnuts (optional). Slice and serve.
Kelly’s Notes
- The secret tip that makes this recipe the best-ever banana cake is that the cake bakes up low and slow at 275°F for about 1 hour. It will be less moist if you try to rush the cooking time and avoid placing it in the freezer straight from the oven. The blast of cool air helps seal in the moisture.
- It’s important to note that the round cake pans are 9 inches wide by 2 inches tall. The amount of batter in this recipe will not fit in round cake pans that are only 1 inch tall.
- This recipe will also work with a 9-by-13-by-2-inch cake pan. The baking time will vary, so it’s important to test the cake with a toothpick after it’s baked for about 50 minutes.
- Love your banana cake with nuts? Simply fold in 1 cup of chopped walnuts or pecans into the batter before baking.
- This cake freezes beautifully! For maximum freshness, wrap each layer in plastic wrap then in aluminum foil and store in a freezer-safe storage bag. You can freeze the unfrosted cake for up to 3 months.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Do you take the cake out of the pan before putting in the freezer?
Nope! Put the whole pan in the freezer.
Ratings this THE BEST BANANA CAKE EVER IN MY OPINION IS A SUPER star recipe!!’ I have now made this recipe at least 10 times for birthdays, anniversaries gifts, and my family keeps asking me to do it again and again and again thank you so much for this wonderful banana cake recipe
Woohoo! I’m so thrilled you’ve been enjoying the recipe, Janice!
This banana cake is is beyond DElicious! I have been making banana cakes for 40+ years and was amazed at how moist and delicious this cake is and was! I only use this recipe for my banana cake
This is what I love to read, Janice! I’m thrilled you enjoyed the recipe!
This cake is crazy delicious and so moist not to mention that cream cheese frosting makes this cake perfect. My family loves it and it’s definitely my new favorite
Woohoo! I’m so thrilled your family enjoyed the recipe, Mary!
Soooo moist and delicious. Got a lot of compliments:)
So glad you enjoyed the recipe, Brooklyn!
For the banana cake did you use self rising flour or plain flour… Or swans down flower
This recipe uses all-pourpse flour!
Can I make this cake in three layers ?if so, what will be the baking time? Please and thank you
Hi Joyce! Feel free to divide the batter into three layers. The bake time will depend on what size cake pans you use!
Ooh my looks do yummy!-wish you had it in metrics measurements as well…
Hi there! I don’t provide metric conversions for my recipes, as I cannot guarantee they would be 100% accurate without being tested. However, you are welcome to use an online converter. :)
This cake is the best! I found it originally on Allrecipes.com and have been making it for years now. So glad this continues to be shared. I make mine in a 9X13 pan.
So glad you’ve been enjoying the recipe!
Hi,
I only have one 9-inch pan but I still want to make a layer cake, so would you recommend making half the recipe, baking it, and then cut it in half, or put it all in one pan and cut it in half from there? Also, if I do the first thing, should I make the same amount of frosting?
Thanks,
Lanie
Hi Lanie! I’d just bake the one layer, let it cool, then transfer it to a cooling rack or plate, and then bake the remaining batter in the same pan. Hopefully I understood your question!
I’ve been making this recipe for several years and YES it’s absolutely THE BEST Banana Cake you’ll ever taste!!! I’ve been baking over 50 years and this is one of my most requested recipes… I can only compare it to carrot cake. It’s dense and very flavorful and the cream cheese frosting is excellent! I always make it in a 13x9x2 pan and never have to double the frosting recipe. The recipe frosts the cake perfectly. I think the secret to this cake is baking at a low temperature and putting it in the freezer out of the oven. I remember the first time I made it I was concerned about the freezer but you won’t find a better recipe than this! It doesn’t taste like banana bread. It’s definitely a cake but a decadent one. Try this recipe and you’ll be hooked! I actually make it for birthdays too. Excellent Recipe! The Best Ever!!!
Love, love, LOVE reading this Suzy! I’m so thrilled you’ve been enjoying the recipe! :)
Kelly,
This banana cake is the best!!!
Thank you for that wonderful recipe!!!!!!
Yay! I’m so thrilled you enjoyed the recipe, Gwendolyn!
AMAZING Cake !! A nice fresh taste to the finished product. Not over the top sweet. The low and slow then put in the freezer process is a game changer. Really makes a difference. You have to try it. Can the technique be used for other cakes ? Note: This is a LARGE cake. Bring your appetite. Also, should I keep the cake in the refrigerator or on the counter? Covered of course. Oh, and I used Kelly’s trick to ripen bananas in 15 minutes. Check it out. My Mom is going to love this cake for Mother’s Day !!
Hi Lauren! I recommend storing it in the fridge. And yes, the freezer technique works for other cakes as well. :)
Very very moist!!#
Hi! Quick question, is it ok if I make this without the lemon juice? I dont have any with me at home.
Yes, you can skip it!
Hi, sounds wonderful, but I can’t get buttermilk in the country where I live. Can I substitute regular milk or something else? Thanks
Hi Cecilia! I have a whole post on buttermilk substitutions that you can find here: https://www.justataste.com/what-can-i-substitute-for-buttermilk/ :)
Question: Can I put a glass 9 x 13 pan straight into the freezer? I’m worried that it will crack…
Hi Rebecca! I would skip that step when using a glass pan. :)
I can’t find buttermilk where i live also ( in a big city ) so i make my own…
for every cup of milk add 1 tablespoon of lemon juice ( or white vinegar )…
I like lemon juice better, enjoy…
This showed up on my feed just as I was starting to look for a recipe for my banana loving friend’s birthday – fate!! It was a huge hit and so so delicious. I did make it in a 9×13 pan with no problem. Baked a little past 60 minutes. Even worked at elevation in my mountain town. Thank you!!
Woohoo! I’m so thrilled you enjoyed the recipe, Lis!
Are you freezing it in the cake pans or removing from the pans before you put the cake on the cookie sheet?
Hi Marley! You should place the cakes (still in the pans) onto a baking sheet then put the baking sheet in the freezer.
Delicious cake! The tip about putting it in the freezer resulted in an amazingly moist cake! I did customize it with another recipe that I love by substituting one cup of the white granulated sugar with one cup of brown sugar, plus I added 1 teaspoon of cinnamon. The result was a subtle yet full of flavors that I love! The result was amazing!
Awesome! I’m so thrilled you enjoyed the cake, June!
Can one freeze this cake for future use? Obviously, I would frost later after defrosting from the freezer. IF it can be frozen would you do it as it comes out of the oven as you suggest in the recipe (would wrap after it had a chance to cool in freezer as recipe indicates)?
Absolutely, Marsha! Do exactly as you’ve written. For maximum freshness, wrap each layer in plastic wrap then in aluminum foil and store in a freezer-safe storage bag. You can freeze the cake for up to 3 months. To thaw, transfer the cakes from the freezer to the refrigerator one day before decorating/serving.
Can you make this in a 11/15 inch pan?
Hi Susan – I’ve only ever made this cake with two round layers, but it’d definitely work in a larger single pan. Unfortunately I can’t provide the exact size or bake time, but let me know if you give it a shot!
HI KellY, this looks good! At the part where you mention to keep the cake in the freezer, are you talking about the top part of the fridge which makes ice? I’m just confirming cause I’ve never heard of this method, ever. Thanks!!
Yes! The blast of cool air from your freezer helps seal in the moisture.
My wife is making this for Sunday dinner. We can’t wait !
I hope you enjoyed it!
This really is the best banana cake I have ever made, thank you. I was wondering are there there other cakes you can make and put them in the freezer for the moistness.
Hi miss kelly. Can I use cake flour? And how many cups? Thank you very much..
I’ve never tried this recipe with cake flour so unfortunately, I can’t weigh in on this!
Outstanding recipe! The cake is moist, yet slightly dense, and the frosting is just the right balance of sweet and tangy.
I’m so glad you enjoyed the recipe, Kathy!
Hi Kelly,
Have you tried to make this cake gluten free? This is one of my favorite recipes, but my father in law can’t have gluten. Would love your advice on how to modify if you have tried it. Thanks!
Hi Christina! You could try using a gluten-free flour such as Cup4Cup that’s a 1:1 ratio as regular flour. I’ve never tried this substitution so I’m not sure what the result would be. Curious to hear your results if you give it a shot!
My husband absolutely adores this recipe. I was thinking of turning them into cupcakes next time. Any advice on how to do that?
Hi TK – I have never made this cake in cupcake form, so I can’t say with certainty if there would be any differences. You’ll just have to adjust the bake time :)
This part of your instructions has me confused and hoping to get clarity even if it is a couple of years ago that you posted this.
Here is where I am lost: “It will be less moist if you try to rush the cooking time and avoid placing it in the freezer straight from the oven. The blast of cool air helps seal in the moisture.”
You mention to avoid putting it straight into the freezer but then explain that the blast of cool air will help it’s moisture… so do you not avoid putting it in the freezer then?
Thanks for any clarification … I am looking forward to making this.
Hi Cristi! That is in reference to the temp of the oven. Most cakes bake at 350F but this one bakes at 275F :)
It will be less moist if you rush AND it will be less moist if you avoid/skip putting directly in freezer.
So this really IS the best banana cake. I love to find my “go to” recipes, and this is now one of them. I used to always make Dorie Greenspan’s banana bundt cake (which is also so so good), but I love layer cakes and a good frosting. This is my new banana cake recipe, and that’s now my banana “bread” recipe.
The cakes are super, super moist and perfectly flavored. I also love the volume of batter makes really thick layers that flatten on top after baking.
Of note, I’ve never made this with the listed frosting recipe. I always use a cream cheese, mascarpone, whipped cream recipe I have. I’m super picky about frosting and this one is my favorite and PERFECT with this cake.
Every time I make this I get rave reviews. From everyone. “You should open a bakery.” “I don’t usually like cake but this is really good.” “Can I have the recipe?!” My boyfriend eats this for breakfast every time I made it (and for dessert, etc.)
Thanks for an awesome recipe!!
Woohoo! This is what I love to read, Sarah :)
Your recipe says 11 TBS of butter. Is 11 right?
Yes! :)
you are a darling!!! this cake is everything ..i made ith for my son’s second birthday..i wish i could show you the picture of the final product …sending huggs your way..
So glad you enjoyed the recipe, Barbara! :)
If you use all purpose flour do you need to add baking powder?
My family loves this recipe and we have made it several times!!
So glad you’re enjoying it, Abby!
Hey! I’m making this cake for my boyfriend’s birthday but I’m afraid it won’t be large enough. Do you think it’d work if I added .5 of the ingredients and made a 3-tier instead of two?
Hi there, Katie! I have never tried upping the ingredient amounts so I’m not certain the quantity of batter and if it’d be enough for a 3-tier cake. Definitely let me know if you give it a shot!
I love this cake! However mine came out very dense in the end…did I do something wrong. Maybe I missed a step between thet wo kids and their, I wanna try this, fighting fingers, and let me put a nut on top mom.
Hi Jamie! The cake is definitely denser than some banana cakes because it’s so moist. I’m not sure if yours is abnormally dense, as it’d be hard to troubleshoot.
I am making this cake for my granson’s first birthday. I love cream cheese frosting, but want to make a vanilla buttercream frosting instead as I know most people will like it, and it’s not too sweet. Do you think that will be ok? And can you recommend a vanilla buttercream frosting recipe? Thanks! This cake makes by far the best ever banana cake!
So glad you’re enjoying the cake recipe, Jane! A buttercream frosting might be a bit sweet compared to the tangy cream cheese option, but that’s just my two cents :) I do have a vanilla buttercream frosting recipe, which you can find here: https://www.justataste.com/video-easy-buttercream-frosting-recipe/
If I want to also frost the side of the cake, would you recommend I double the frosting recipe? Thanks
Yes! You can double the frosting recipe to have more than enough to cover the sides :)
I spent the better part of my day looking for a banana cake recipe. I had all these over ripe bananas to use up, So i decided to go with your recipe. This is THE BEST cake I have ever eaten! My boys went nuts for this cake! Definitely a keeper! Thanks for the recipe :)
Woohoo! This is what I love to read :)
When I baked this I used a pan 9″ x 13″ x 2″ (make sure which ever size you use has 2″ sides!) and it took 80 minutes. Hope that helps!
Have to chime in at some point–This banana cake is probably the only banana cake I will ever make. Made the first time Thanksgiving 2014 and it was a huge success, in spite of being an untraditional choice, the whole family was begging me for the recipe! I have never liked homemade frosting but I LOVE this cream cheese frosting, on or off the cake… ;) Thank you Kelly!
The past couple of times I’ve made this cake, I used mini loaf pans to save space and keep some for later (we’re only a house of 2). It worked really well. The recipe is enough for 6 mini loaves baked for 65 minutes, if anyone’s interested. :)
So glad you’re enjoying the recipe, Lindsey!
Hi Kelly,
Love this recipe! I’ve made it before and it was certainly a favorite! Have you ever covered your banana cake with fondant? I am wondering if the cake is too moist to support a fondant covering and decorations. Would love to try this for a baby shower cake I am making this weekend. Thanks!
Thanks Kristin! I’ve never tried covering this cake with fondant so I’m not sure how well it’d turn out. It is a pretty moist cake so that may impact your results.
Hi Kelly,
Could you one larger cake using on pan instead of two individual cakes?
Hi Nadia – I’ve only ever made this cake with two round layers, but it’d definitely work in a larger single pan. Unfortunately I cannot provide the exact size or bake time, but let me know if you give it a shot!
Can I make this cake in a bunt cake pan? Also are you saying to put the cake in the freezer or avoid putting it in the freezer? So excited to try this today!!! Also can I use cake flour versus all purpose flour?
Hi Angela – I have never used a bundt pan, but my guess is that there’s too much batter for a single bundt cake. And yes, you put the whole cake in the freezer. But I would not use cake flour.
This cake is divine! I added toasted chopped pecans to the cake batter and it was a nice crunchy element. Best cream cheese frosting ever ! Will definitely make this again :)
Awesome! So glad you enjoyed it, Christina!
So do you leave it in the pan in the freezer . Or flip it out of 9″pans onto a baking sheet then put in freezer? Sorry I’m confused!
Hello I am planning to make this for thanksgiving dinner. Do you think it will be ok if I made it the day before it will be served. If so where should I keep it stored? Refridgerator? And should I just do the cake part and leave the frosting for the day of?
Thanks for your reply!
Hi Francesa! Yes, but I wouldn’t assemble it until the day of Thanksgiving (so keep the cake layers wrapped securely in plastic wrap in the fridge, as well as the frosting in the fridge). Then assemble and serve!
I made the banana cake yesterday
Hi. I tried this recipe last weekend and it was a hit. The cake was so moist even though I skip the freezing step. I made two batches wherein in one batch I did not include the lemon juice. So here are some alterations I will try to improve this recipe as per my taste buds (I hope you won’t mind).
1. I prefer the recipe without lemon juice because for me the banana flavor of the cake is being altered or overpowered by the flavor of lemon.
2. I will reduce the sugar to 1 1/2 cups because I prefer less sweeter desserts.
3. I will increase the banana puree to 2 cups for stronger flavor of banana.
Thank you for this recipe. My friends are so much looking forward for the next batch. =)
I was thinking that as well, thank you!
Hi – I’ve been making this specific recipe for many months now – and it is always a hit. In fact, it’s the most requested cake that I make. I am now being asked to make it as cupcakes – do you see any reason it wouldn’t work – or do you think I might need to modify it in some way for them to turn out?
Agreed, it’s the best! I have never made it in cupcake form, so I can’t say with certainty if there would be any differences. You’ll just have to adjust the bake time :)
I should’ve readed this before. My cake got stick in my pan :( ….. Anyways, it became so beautiful and quite delicious. :)
I made a double batch of this cake for my son’s second birthday this weekend. It was a big success and I recieved many compliments (on the frosting too, but especially the cake). I used 9×13 pans to make prep and serving easier. Baking time was closer to 60-70 min in my oven. I skipped the freezer step, but these cakes were still SUPER moist. This cake is a keeper, and I will definitely make it again. I will probably reduce the sugar in the future. With the banana and the frosting, it doesn’t need to be as sweet. Thanks for sharing!
Awesome! So glad you enjoyed the recipe!
so do u flip the cake pans out onto the cookie sheet and stick em in the freezer or take em out of the cake pans when you remove em from the freezer, huh?
Hi there! You should place the cakes (still in the pans) onto a baking sheet then put the baking sheet in the freezer.
I just made this bananna cake and it smells wonderful and was easy to make. It’s sitting now. Once I make the icing and serve it will let you know. Baked exactly as mentioned, it was easy to make.
Awesome! Hope you enjoy it, Linda!
This bananna cake lOoks delicious. Hoping to make it tonight..
Was thinking of substituting some brown sugar for the granulated. Do you think that would be a bad idea?
Hi Katalina! I’ve never made this recipe with that substitution before so I can’t say with certainty if it’d work. Let me know if you give it a shot!
Waaaaaaay too much batter for a 9X13!
Hi Susan – The pan should be a 9-by-13-by-2-inch baking pan, rather than a shallow/standard 13×9-inch baking pan.
This certainly looks like the best, but for scientific purposes, I better do a taste test of this fabulous looking cake :)
I have a favorite banana cake recipe that I have used for years. I never found one that topped it. Now, that I see yours, I think I must try it. It does look like the best banana cake recipe ever.
Simply the best! Thanks for sharing such divine recipe!!!
You are so welcome, Gisele!
My family would go crazy for this cake!
Gorgeous cake! I made a cake similar to this, but with a chocolate cream cheese frosting. So heavenly! I’d love to try your recipe, looks great. Pinned!
Beautiful cake. Can’t wait to try it :)
The pictures have spoken: this is a delicious banana cake you can hardly resist! And I agree.
Looove a simple banana cake with a good frosting. Looks delicious!
I know it sounds sacrilegious, but any recommendations for flour substitution, like whole wheat, etc…?
Hi Eleanor! I’ve never tried making this recipe with any substitutions for the all-purpose flour, so unfortunately I can’t guide you on proportions. Let me know if you give it a try!
Kelly! I love banana anything and this cake looks so perfect! Thanks for the recipe!
will it also be great if I make this recipe in cupcakes instead of cake? :)
Hi there! This should work great as a cupcake recipe, but you’ll just have to adjust the baking time. Enjoy!
Beautiful and tasty looking banana cake! That cream cheese frosting looks so decadent slathered on top!
this really does look like the best … yum!!
Oh my word Kelly! Need to have this now! LOVE Hummingbird cake so I’m sure I will love this Banana Cake as well and pretty sure everything is better with a cream cheese frosting. Pinned.
I love the secret trick! I have never done that before and I can’t wait to try this recipe next time!
This cake looks amazing — I love banana desserts! :)
Mmmmmm…banana cake is the most comforting cake I know. Love this one!