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Banana Cake Recipe – Moist Easy Bake for Perfect Homemade Dessert

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This moist banana cake is an easy, crowd-pleasing homemade dessert that’s perfect for any occasion. With a tender crumb, rich banana flavor, and simple ingredients, it’s a reliable recipe you’ll want to make again and again.

Ingredients

Scale
  • 3 large ripe bananas (about 350g peeled)
  • 2 cups all-purpose flour (250g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup unsalted butter, softened (113g)
  • 2 large eggs, room temperature
  • 1/2 cup sour cream (120g) or full-fat Greek yogurt
  • 1/4 cup whole milk (60ml)
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • Cream cheese frosting (optional, for topping)
  • Chopped walnuts or pecans (optional, for topping)
  • Powdered sugar (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking pan with butter or nonstick spray, then line the bottom with parchment paper.
  2. Peel and mash 3 large ripe bananas (about 350g) until smooth. For an extra-light texture, blend until creamy.
  3. In a large mixing bowl, beat 1/2 cup unsalted butter with 1 cup granulated sugar until light and fluffy (2-3 minutes with a hand mixer).
  4. Add 2 large eggs, one at a time, mixing well after each. Add 2 teaspoons vanilla extract and blend until combined.
  5. Stir in the mashed bananas and 1/2 cup sour cream (or Greek yogurt) until fully incorporated.
  6. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon (if using).
  7. Add the dry ingredients to the wet mixture in three parts, alternating with 1/4 cup milk. Start and end with the flour mixture. Stir gently, just until combined.
  8. Pour the batter into the prepared pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden and spring back when lightly pressed.
  10. Let the cake cool in the pan for 15 minutes, then run a knife along the edges and carefully lift it out using the parchment. Transfer to a wire rack to cool completely.
  11. Once fully cool, frost with cream cheese frosting, sprinkle with nuts, or dust with powdered sugar. Slice and serve.

Notes

For best results, use very ripe bananas. Let butter, eggs, and sour cream come to room temperature before starting. Don’t overmix the batter to keep the cake tender. The cake can be adapted to be gluten-free or dairy-free with appropriate substitutions. Store covered at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition

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