I used to think all banana desserts were created equal until I added buttermilk to the batter. That one simple switch creates a crumb so tender it practically disappears on your tongue. It transforms a standard bake into a melt-in-your-mouth experience that feels effortlessly fancy.
This recipe is packed with flavor from brown sugar and a touch of cinnamon, topped with a tangy cream cheese frosting that seals the deal. It is the perfect way to use up those spotty bananas on your counter without any fuss or complicated steps.
The Simple Flavor Magic
You are going to fall in love with how incredibly moist this cake is. The secret lies in the combination of mashed bananas and buttermilk, which keeps the crumb soft for days. It is sweet, but the tang from the cream cheese frosting balances everything out perfectly.
This isn’t just another banana bread; it is a legitimate dessert that feels special enough for a birthday but easy enough for a Tuesday night. Plus, the cinnamon adds a subtle warmth that makes the banana flavor pop in the best way possible.
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Banana Cake
- Total Time: 1 hour 10 mins
- Yield: 12 servings
Description
This luscious banana cake features an incredibly tender crumb thanks to the addition of buttermilk and plenty of ripe bananas. Topped with a velvety cream cheese frosting and a hint of warm cinnamon, it is the perfect treat for using up overripe fruit.
Ingredients
- 3–4 medium very ripe bananas, mashed
- 1/2 cup buttermilk, room temperature
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 8 oz full-fat brick cream cheese, softened
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (177°C) and grease a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
- Using a handheld or stand mixer, beat the softened butter on high speed until creamy, then add granulated and brown sugars and beat for 2 minutes until fluffy.
- Mix in the eggs, vanilla, and mashed bananas until the mixture is uniform.
- On low speed, add the dry ingredients in three parts, alternating with the buttermilk, and mix until just combined.
- Spread the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- For the frosting, beat the cream cheese and butter together until smooth, then gradually add confectioners’ sugar, vanilla, and a pinch of salt.
- Spread the frosting over the cooled cake and refrigerate for at least 30 minutes to let the frosting set before slicing.
Notes
To ensure a perfectly smooth and light texture, always use room temperature eggs and buttermilk so the batter emulsifies correctly. If you find your frosting too soft to spread, add an extra 1/4 cup of confectioners’ sugar at a time until you reach your desired consistency.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Simple Ingredients, Big Flavor
Everything you need for this recipe is likely already in your pantry. The magic comes from how these simple staples work together.
- Bananas: You want these to be very ripe—brown spots are your best friend here for maximum sweetness and moisture.
- Buttermilk: This is the game-changer. It tenderizes the gluten, giving you that soft, velvety texture.
- Brown Sugar: Using a mix of white and brown sugar adds a deep molasses flavor that pairs beautifully with the fruit.
- Cinnamon: Just half a teaspoon adds a background warmth that makes the banana flavor sing.
- Cream Cheese: Use the full-fat brick style for the frosting to get that thick, creamy consistency we all love.
How to Make It
Step 1: Prep the Basics
Start by preheating your oven to 350°F (177°C) and greasing a 9×13-inch pan. While the oven warms up, mash your bananas until they are smooth—I usually just let my mixer do the work for me.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Mixing these beforehand guarantees you won’t get any salty pockets in your cake.
Step 3: Cream the Butter and Sugar
Using a handheld or stand mixer, beat the softened butter on high speed until it’s creamy. Add both the granulated and brown sugars and beat for about 2 minutes. You want this mixture to look fluffy. Add the eggs and vanilla, then mix in the mashed bananas.
Step 4: Combine and Bake
Turn your mixer to low speed. Add the dry ingredients in three parts, alternating with the buttermilk. Mix just until combined—stopping here keeps the cake tender. Spread the batter into your prepared pan and bake for 45–50 minutes. A toothpick inserted in the center should come out clean.
Step 5: Frost and Serve
Once the cake has cooled completely, beat the cream cheese and butter together until smooth. Gradually add the confectioners’ sugar, vanilla, and salt. Spread this luscious frosting over the cooled cake and refrigerate for 30 minutes to set before slicing.
Jasmine’s Tips for Success
Temperature matters more than you think. Make sure your butter, eggs, and buttermilk are all at room temperature before you start. This allows them to emulsify properly, creating a uniform structure that traps air for a lighter crumb. If you forget to take them out, set the eggs in warm water for 10 minutes.
If you love banana desserts, you should also check out our banana pudding poke cake for a creamier twist. Also, be careful not to overmix the batter once you add the flour. Overmixing leads to a dense, chewy texture rather than the soft, fluffy bite we want. I learned a lot about the science of moisture from reading about the best banana cake online, and I found that buttermilk is the non-negotiable ingredient for that perfect texture.
Make It Yours
This recipe is a fantastic canvas for your own creativity. If you want a bit of crunch, fold in a cup of toasted walnuts or pecans before baking. The nuttiness pairs wonderfully with the brown sugar.
For a fruitier take, try adding blueberries to the batter, similar to our blueberry coffee cake. You can also swap the vanilla extract in the frosting for a drop of maple extract or add a pinch of cinnamon to the frosting itself for a spiced finish.
Perfect Pairings
This cake is rich and sweet, so I love serving it with a cup of strong black coffee or an espresso to cut through the sweetness. It creates a balance that makes it perfect for a mid-afternoon treat.
If you are serving this for a spring gathering, consider pairing it alongside a lighter fruit dessert like our strawberry rhubarb cake. The contrast between the creamy banana cake and the tart fruit is a total crowd-pleaser.
The Sweet Spot
There is something so comforting about a slice of homemade banana cake. It turns simple ingredients into a celebration of flavor. Whether you are baking for a party or just a quiet weekend at home, this recipe delivers every single time. If you love classic fruit desserts, don’t miss our Irish apple cake next.
I would love to see how your cake turns out! Snap a photo and tag us on Instagram or pin this recipe to your Pinterest boards for later.
