Banana Cake

5 from 2 votes

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Imagine sinking your teeth into a slice of cake that’s not just sweet but also incredibly moist, thanks to the magic of ripe bananas. Whether you’re a baking novice or a seasoned pro, this Banana Cake is a treat that never goes out of style.

three layer banana cake with white frosting
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There’s something undeniably comforting about a slice of moist banana cake with its natural sweetness and subtle banana flavor. It’s the kind of dessert that can transport you to simpler times, where the joy of baking and savoring homemade treats reigns supreme.

Why You’ll Love This Recipe

  • Sweet and Moist: Bananas add natural sweetness and moisture to the cake, making it super tasty and soft. It’s like having a slice of happiness!
  • Easy To Make: Banana cake recipes are often simple and perfect for beginners. You can whip up a delicious cake even if you’re not a pro baker.
  • Reducing Food Waste: Got overripe bananas? Banana cake is the perfect solution! Instead of tossing them, you can turn them into a scrumptious treat.

Recipe Ingredients

  1. Bananas: Infuse sweet, fruity goodness and moisture.
  2. Eggs: Provide structure and richness.
  3. Butter: Adds a creamy, buttery flavor.
  4. Buttermilk: Brings tanginess and tenderness.
  5. Flour: The backbone for structure and texture.
  6. Sugar: Sweetens and caramelizes for a golden crust.
  7. Baking Powder & Baking Soda: Rise and fluffiness.
  8. Salt: Balances flavors, enhancing the overall taste.

See the recipe card for full information on ingredients and quantities.

whole side view of three layer banana cake with white frosting
  • Applesauce for Bananas: Swap mashed bananas for applesauce to create a moist and slightly tangy cake with a different fruity flavor profile. This is an excellent option if you’re not a fan of bananas or have some applesauce on hand.
  • Zucchini : Grated zucchini can be a clever substitute for bananas. It adds moisture and a hint of green goodness while keeping the cake healthy. You’ll hardly notice the veggies!
  • Chocolate Chip Extravaganza: Elevate your banana cake by adding chocolate chips to the batter. The gooey, melty chocolate complements the sweet banana perfectly, creating a delightful contrast.
  • Cream Cheese Frosting: Take your banana cake to new heights by generously slathering it with creamy cream cheese frosting. The tangy frosting complements the sweetness of the cake, resulting in a heavenly combination.

How To Make Banana Cake

Step #1. Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans. In a bowl, mix the flour, baking powder, baking soda, and salt.

Step #2. In another bowl, use a mixer to beat the butter and sugar until fluffy. Add eggs one by one, then mix in mashed bananas.

Step #3. Mix Dry and Wet Ingredients: Gradually add the dry ingredients and buttermilk to the banana mixture, alternating and mixing just until combined.

Step #4. Divide the batter between the pans. Bake for about 35 minutes until a toothpick comes out clean.

Step #5. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack. Once cool, frost with Italian meringue buttercream and decorate with banana chips.

half cut three layer banana cake with white frosting

Recipe FAQs

Can I Add Mix-Ins Like Nuts or Chocolate Chips?

Chopped nuts, chocolate chips, or dried fruit can be added to the batter for extra flavor and texture. Just fold them in gently before pouring the batter into the pans.

Can I freeze banana cake?

Absolutely! Wrap individual slices or the whole cake in plastic wrap and store it in the freezer. When you’re ready to enjoy, just thaw it at room temperature or in the microwave.

Can I Use Overripe Bananas for Banana Cake?

Overripe bananas with brown spots are perfect for banana cake. They are sweeter and mash easily, enhancing the cake’s flavor and moisture.

three layer banana cake with white frosting top view

Expert Tips

  • If buttermilk is unavailable, make your own buttermilk by adding a tablespoon of lemon juice or white vinegar to a cup of milk and let it sit for about 10 minutes.
  • Don’t overmix the batter. Mix until just combined to keep your cake fluffy.
  • Let your butter, eggs, and buttermilk come to room temperature before using them. This promotes even mixing and better texture.

How To Store A Banana Cake

Store your banana cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days to keep it fresh and moist.

Can I Make a Gluten-Free Banana Cake

Yes, you can make a gluten-free banana cake by using a gluten-free flour blend. Make sure it’s labeled as a 1:1 substitute for all-purpose flour for the best results.

More Cake Recipes To Consider

three layer banana cake with white frosting
5 from 2 votes

Banana Cake

Banana cake is a delightful dessert loved by many for its sweet, moist, and versatile nature.
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 12


  • 2 ⅓ cups all-purpose flour
  • 1 ⅔ cups granulated sugar
  • 1 ¼ cups mashed bananas, about 3 medium bananas
  • cup unsalted butter, at room temperature
  • cup buttermilk
  • 3 large eggs
  • 1 ¼ teaspoons baking powder
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon salt
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  • Preheat your oven to 350°F (175°C).
  • Grease and flour 3 8-inch round cake pans, tapping out excess flour.
  • In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. This helps to aerate the mixture and ensures there are no lumps. Set aside.
  • In another mixing bowl, use a hand or stand mixer to cream the butter and sugar together until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition to incorporate air into the batter. Add the banana and beat well to combine.
  • Gradually add the sifted dry ingredients, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined, ensuring not to overmix.
  • Evenly distribute the batter into the prepared cake pans, smoothing the tops with a spatula.
  • Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, frost the cake layers with Italian meringue buttercream.
  • Stack the layers and frost the outside. Decorate the top with banana chips.


  • Use overripe bananas for enhanced flavor and moisture.
  • Store the banana cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
  • If buttermilk is unavailable, make your own by adding a tablespoon of lemon juice or white vinegar to a cup of milk and let it sit for about 10 minutes.
  • Feel free to get creative with decoration – chocolate chips, nuts, or a drizzle of caramel sauce can also complement the flavor of the banana cake beautifully.


Serving: 1 of 12 servings, Calories: 331kcal, Carbohydrates: 52g, Protein: 5g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 70mg, Sodium: 384mg, Potassium: 147mg, Fiber: 1g, Sugar: 31g, Vitamin A: 412IU, Vitamin C: 2mg, Calcium: 54mg, Iron: 1mg
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