Here it is: a simple, naturally sweet banana cake that started life as my banana bread recipe and evolved into a celebration-worthy cake. Several readers asked how to transform that favorite quick bread into a cake for birthdays and gatherings, so after a few tests I developed this version. It’s fluffy, moist, tender and full of banana flavor — and it takes well to frosting.
This banana cake is tender, moist and infused with ripe banana flavor. It’s excellent on its own, but I enjoy it topped with a classic cream cheese frosting. The cake is so good that it replaced a long-time favorite from my local bakery.
I prepare this as a single-layer, low-fuss cake to keep things easy and reliable. The batter comes together by hand with a whisk and a spoon, and the frosting is whipped quickly with a hand mixer once the cake has cooled.
You can bake this recipe in a 9-inch square or round pan to serve up to nine people, double it for a 9×13 pan for a larger crowd, or divide the batter between two round pans for a layer cake. It also converts easily into cupcakes; see the recipe notes for timing and scaling tips.
Banana Cake Frosting Considerations
Although this cake is naturally sweetened with honey or maple syrup and uses whole grain flours, the cream cheese frosting is an indulgent finish. For special occasions I prefer homemade cream cheese frosting over store-bought tubs, which often contain preservatives and more processed ingredients.
If you prefer to keep things less sweet or more natural, you can make your own powdered sugar from organic cane sugar or try a date-sweetened cream cheese frosting. Another simple option is to spread slices with almond butter and drizzle with honey or maple syrup.
Watch How to Make Banana Cake
A short recipe video demonstrates the process if you want a quick visual guide to making this banana cake from batter to frosting.
Banana Cake Flour Notes
To keep the cake light while still using whole grains, the recipe combines white whole wheat flour and whole wheat pastry flour. Both are milder and lighter in texture than regular whole wheat. If you can’t find whole wheat pastry flour, substitute all-purpose flour. You can also make this cake entirely with all-purpose flour if that’s all you have.
White whole wheat flour is available at many grocery stores and natural-food retailers, and some specialty grocers and chains carry whole wheat pastry flour as well.
Tip: How to Measure Flour
For accurate results, measure flour using the spoon-and-level method:
- Stir the flour gently to loosen it.
- Spoon the flour into your measuring cup instead of scooping directly from the bag.
- Level the top with the back of a knife.
Banana Pro Tip
The best banana cake comes from very ripe bananas. If your bananas are underripe, you can ripen them quickly in the oven: place unpeeled bananas on a parchment-lined rimmed baking sheet and bake at 350°F for 15–30 minutes until the skins are black and the fruit is very soft. Allow them to cool before mashing.
I hope this cake becomes a favorite at your gatherings. I’d love to hear how it turns out — share a photo and tag the recipe when you make it.
Looking for more banana recipes? Try banana bread, banana muffins, banana nut scones, or banana oat waffles for more banana-forward baking ideas.
Favorite Banana Cake
- Author: Kathryne Taylor
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes (plus 1 hour cooling)
- Yield: One 9-inch cake
4.9 from 123 reviews
This banana cake is fluffy, moist and packed with banana flavor. It’s simple to make and pairs beautifully with cream cheese frosting. The recipe yields a single 9″ cake; see notes for doubling, making a layer cake, cupcakes, or a 9×13-inch pan.
Ingredients
Banana Cake
- ⅓ cup melted coconut oil or extra-virgin olive oil or high-quality vegetable oil*
- ½ cup honey or maple syrup
- 2 large eggs
- 1 cup mashed ripe bananas (about 2½ medium or 2 large bananas)
- ¼ cup milk of choice or water
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup white whole wheat flour or regular whole wheat flour
- ¾ cup whole wheat pastry flour or all-purpose flour
- Optional: ½ cup mix-ins such as chopped walnuts, pecans, chocolate chips, raisins, dried fruit, or banana slices
Cream Cheese Frosting
- 8 ounces cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened to room temperature
- 1¼ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9″ square or round pan.
- In a large bowl, whisk the melted oil and honey together. Add the eggs and beat well. Stir in the mashed bananas and the milk. If coconut oil seizes when added, let the bowl sit in a warm spot briefly or warm for 10–20 seconds in the microwave.
- Add baking powder, baking soda, vanilla, salt and cinnamon; whisk to combine. Add both flours, then switch to a large spoon and stir just until combined. A few lumps are fine. Fold in any mix-ins gently.
- Pour the batter into the prepared pan and bake for 30–34 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a rack and allow the cake to cool completely before frosting.
- To make the frosting: In a medium bowl, beat the softened cream cheese and butter until fluffy. Add the powdered sugar and vanilla, mix gently to combine, then whip until light and airy.
- Spread the frosting evenly over the cooled cake. Slice and serve. Store the cake in the refrigerator for up to 4 days.
Notes
*Oil options: Unrefined coconut oil works well and is subtle in flavor. Olive oil can add a mild herbal note; a neutral oil like cold-pressed sunflower or grapeseed oil is a good alternative to highly processed vegetable oils.
Vegan: Use maple syrup instead of honey, replace eggs with flax eggs, and use non-dairy milk. Swap in vegan frosting or use a dairy-free alternative.
Dairy-free: Use non-dairy milk and dairy-free substitutes for the frosting.
Egg-free: Replace eggs with flax eggs.
Gluten-free: Use a reliable gluten-free flour blend; do not substitute coconut flour for wheat flour.
Layer cake: This recipe makes one 9″ cake. Double the batter and divide between two 9″ pans for a two-layer cake; double the frosting as well.
Cupcakes: Divide the batter among 12 muffin cups and bake at 350°F for 18–20 minutes or until a toothpick comes out clean.
9×13″ cake: Double the banana cake and frosting ingredients and bake in a greased 9×13″ pan at 350°F for 36–40 minutes. Use a true 3-quart 9×13″ pan for a deep cake.
- Category: Cake
- Method: Baked
- Cuisine: American
This recipe makes great cupcakes, too.
See the notes above for cupcake instructions and timing.
Here’s the recipe doubled in a 9×13″ pan!
To make a large 9×13″ cake, double the ingredients and bake as described in the notes. This yields a deeper, party-sized cake.