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    Home » Cakes » Easy Banana Cake

    Easy Banana Cake

    Published: Aug 21, 2017 by Jen Sobjack · 17 Comments

    This post may contain affiliate links. Please read my disclosure for more info.

    Jump to Recipe

    I can never pass up an Easy Banana Cake recipe. One bowl and a mixer are all you need to make this decadent cake.

    A slice of Easy Banana Cake recipe topped with luscious brown sugar frosting on a white plate.

    This moist cake will become your absolute favorite banana recipe. Slather brown sugar frosting over the top and you've got yourself the ultimate treat.

    I adore baking with banana. It's by far my favorite fruit and makes all the baked goods super moist.

    There is no shortage of banana recipes on the blog. If you type banana in the search bar, you'll see every glorious recipe that uses this delicious fruit. Why must bananas be so darn good?!

    Banana zucchini muffins, banana pudding cupcakes, banoffee pie, and banana Nutella cupcakes are just a few of my favorites. The cupcakes are so good, in fact, I thought I'd make a banana cake as well.

    It's the dreamiest!

    This cake is so moist. And the brown sugar frosting, OH MY HEAVENS, it's delightful. I love the caramel-y flavor of the frosting. It complements the cake so well.

    I promise this is the butteriest, richest, and most tender banana cake you'll ever try. Not to mention, it's super flavorful.

    If you like banana bread, you'll love this cake. It resembles banana bread in a sense but it isn't quite as dense. It's soft but not crumbly.

    Why this recipe works

    • The cake contains FOUR large bananas. That's a lot of banana flavor! Plus they keep the cake super tender.
    • Plain Greek yogurt is my secret ingredient here. It does wonders in keeping baked goods moist.
    • Cake flour is used to keep the crumb soft and tight. You will be amazed at the texture of this cake!
    Easy Banana Cake in a white cake pan next to a slice of banana cake on a plate.

    Banana cake recipe

    The recipe is made entirely from scratch and it starts with 4 extra ripe bananas. The spottier the skin, the sweeter the banana. And sweet bananas are a must for a good banana cake.

    I like to puree the bananas in a food processor so they are free of lumps. Lumps are good for bread but I don't think cake should have lumps of banana in it.

    It's totally up to you though. If you want chunky banana cake, simply mash the bananas with a fork.

    I mixed everything together in one bowl so clean up was a breeze. I creamed the butter and sugars, then added the eggs, banana, vanilla, and Greek yogurt. I sifted in the flour, cinnamon, salt, baking soda, and baking powder.

    I should mention that we're using cake flour, not all-purpose. This yielded the best result when testing the recipe. Cake flour is finer than all-purpose and this is what gave the cake a tender yet tight crumb.

    Greek yogurt is, of course, a necessity. It's what makes the cake supremely moist.

    If you don't have Gree yogurt on hand, you can use regular plain yogurt or sour cream in its place.


    Banana Cake Ingredients

    Let's break down all the ingredients you need for today's cake.

    • Butter - Use room temperature unsalted butter. I prefer sweet cream butter because it tastes the best in baked goods.
    • Sugar - Granulated sugar is what I used but you could use brown sugar also or a combination of both. Coconut sugar would also be great.
    • Eggs - Whole eggs are used for binding.
    • Vanilla extract - Use high-quality pure vanilla for the best results.
    • Banana - You need 4 large bananas. Make sure the skins are super spotty. This means they are perfect for baking.
    • Plain Greek yogurt - The cake came out with the best texture when Greek yogurt was used. You could also use regular yogurt or sour cream.
    • Cake flour - Cake flour will give you the best texture. All-purpose isn't recommended.
    • Leavening - Baking powder and baking soda are both used to give the cake rise.
    • Salt & cinnamon - A little salt and ground cinnamon are added to enhance the flavor of the cake.

    To bake this cake you need:

    • Mixer - You really only need a hand mixer but and a stand mixer will make the process even easier.
    • Food processor - I like to use this food processor to puree the bananas.
    • Baking pan - Through testing this recipe, I found that a ceramic or glass baking pan works the best. The cake won't rise as tall in a nonstick pan.
    • Sifter - I prefer to use a fine-mesh sieve but a sifter will work also.
    A slice of easy banana cake on a plate with a pan of banana cake behind it.

    How to make banana cake

    It’s super easy to make this moist banana cake. The recipe comes together quickly and the cake bakes up tall and fluffy.

    It’s important to have the oven preheated for at least 30 minutes before making the cake. And all the ingredients should be at room temperature before you begin.

    The Batter - To make sure the cake has the most banana flavor, use bananas that are overly spotty. They will be sweeter!

    The Frosting - Brown sugar frosting is absolutely amazing. I've never had brown sugar frosting until now and I'm so glad I decided to make it.

    Step 1: Make the cake

    Start by beating the butter and sugar together in a large bowl until it's light and fluffy. Put the mixer on medium speed and beat for about 5 minutes. This will add air which helps the cake rise tall.

    Beat in each egg, one at a time, and mix on low speed for about 20 seconds after each addition. Add the vanilla, pureed banana, and yogurt. Mix on low speed until well combined.

    Banana cake batter process shots

    Using a fine-mesh sieve or sifter, sift in the flour, baking powder, baking soda, salt, and cinnamon. With the mixer on low speed, mix until everything is just combined.

    Take care to not over mix. Overmixing will cause the cake to come out dense and tough. I like to mix just until the dry flour is incorporated.

    mixing banana cake batter with hand mixer

    Step 2: Bake the cake

    Pour the cake batter in a 9x13-inch baking pan that has been lightly greased and floured. I prefer to use a ceramic or glass pan for this cake. I found the cake comes out best in these types of pans.

    Use an offset spatula to spread the batter evenly in the pan.

    Bake the cake for 25-35 minutes. This will vary depending on your oven. Keep a close eye on the cake so you don't overbake it.

    Test the cake with a toothpick or bamboo skewer. If the toothpick comes out with a few moist crumbs attached, the cake is done.

    Remove it from the oven immediately and let it cool to room temperature before frosting.

    baked banana cake in white ceramic dish

    Step 3: Make the frosting

    I adapted the recipe from the Cupcake Project. It starts by heating butter until melted, then brown sugar and heavy cream are added. You want to let it sit at a low boil until the sugar is fully dissolved. If you rush this process the frosting will be gritty.

    It's very similar to making a caramel sauce.

    Once the sugar has fully dissolved, transfer the mixture to the bowl of a stand mixer. Attach the whisk attachment and mix on low speed until the mixture has cooled to room temperature.

    Gradually sift in powdered sugar and a couple more tablespoons of heavy cream until the frosting reaches a spreadable consistency.

    brown sugar frosting process shots

    Spread the frosting all over the top of the cooled cake and immerse yourself in the most ultimate easy banana cake recipe.

    spreading frosting over cake in white  ceramic baking dish

    If you like banana desserts, you will love this flavorful and rich cake that's perfect for your next dinner party. Everyone will rave about how delicious it is.

    Easy Banana Cake on a plate with a fork taking a bite out.

    Is banana cake and banana bread the same?

    The difference between my banana cake and banana bread is the type of flour and leavening used. For the banana cake, I use cake flour with baking powder and baking soda. For banana bread, I use all-purpose flour and only baking soda.

    How to store banana cake?

    Keep the cake covered tightly and store it in the refrigerator for up to 5 days. Bring to room temperature before serving.

    If you like this banana cake, you'll love these other cake recipes:

    • Carrot Cake
    • Apple Cake
    • Peanut Butter Banana Coffee Cake

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    Continue to Content
    A slice of Easy Banana Cake recipe topped with luscious brown sugar frosting on a white plate.

    Easy Banana Cake

    Yield: 24 servings
    Prep Time: 45 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 45 minutes

    This moist banana cake will become your absolute favorite recipe. Slather brown sugar frosting over the top and you’ve got yourself the ultimate treat.

    Ingredients

    For the cake

    • ¾ cup (170 g) unsalted butter, softened
    • 1 cup (200 g) granulated sugar
    • 3 large eggs, room temperature
    • 1 tablespoon vanilla extract
    • 2 cups (300 g) pureed ripe banana, about 4 large bananas, SEE NOTE 1
    • 1 cup (200 g) plain Greek yogurt, room temperature, SEE NOTE 2
    • 3 cups (360 g) cake flour, sifted, SEE NOTE 3
    • 2 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • ¼ teaspoon ground cinnamon

    For the frosting

    • ½ cup (114 g) unsalted butter
    • 1 cup (220 g) light brown sugar, packed
    • ¼ cup (60 ml) heavy cream, plus 2-3 tablespoons, divided
    • 2 cups (240 g) confectioners’ sugar, sifted

    Instructions

    1. Preheat the oven to 350°F. Lightly grease and flour a 9x13-inch pan; set aside.

    Make the cake

    1. In a large bowl, combine the butter and sugar; beat on medium speed until light and fluffy, about 5 minutes.
    2. Add the eggs one at a time; beat for 20 seconds after each addition.
    3. Beat in the vanilla extract on low speed until combined, followed by the pureed banana and yogurt.
    4. Add the flour, baking powder, baking soda, salt, and cinnamon to a sifter and sift into the banana mixture. Mix on low speed just until incorporated. Do not over mix.
    5. Spread batter into the prepared pan. Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean. Bake times can vary so watch closely. Cool completely on a wire rack. 

    Make the frosting

    1. Melt the butter in a small saucepan over medium heat. Once melted, add the brown sugar and heavy cream. Bring to a low boil and let bubble for about 3 minutes, whisking constantly, until sugar is fully dissolved. Remove from heat, pour into a bowl of a stand mixer fitted with a whisk attachment. Turn the mixer on low and beat until the mixture reaches room temperature.
    2. Gradually beat in confectioners' sugar and 2-3 tablespoons of heavy cream until the frosting reaches a spreadable consistency. Spread over the cooled cake and refrigerate for 30 minutes before serving. 

    Notes

    1. It's best to puree the banana in a food processor. You can mash the banana with a fork but keep in mind this will leave chunks of banana through the cake.
    2. If you don't have greek yogurt, sour cream can be used instead.
    3. It's important to use cake flour. If you don't have it, you can make my homemade cake flour with all-purpose flour and cornstarch.
    4. The frosting is very sweet. If you are not a fan of super sweet frostings, try my cream cheese frosting instead.

    Make ahead tip

    1. The cake will keep for up to 5 days covered tightly and stored in the refrigerator.
    2. Tightly cover the unfrosted cake and refrigerate for up to 2 days or freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before frosting.
    3. Frosted cake can be covered tightly and stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces
      Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces
    • Cake Flour
      Cake Flour
    • Handheld Electric Mixer
      Handheld Electric Mixer
    • 9x13-inch Ceramic Pan
      9x13-inch Ceramic Pan
    • Food Processor
      Food Processor
    Nutrition Information:
    Yield: 24 Serving Size: 1 slice
    Amount Per Serving: Calories: 282Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gCholesterol: 50mgSodium: 136mgCarbohydrates: 42gFiber: 1gSugar: 29gProtein: 4g

    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

    Tried this recipe? Share it on Instagram!

    Mention @introvertbaker or tag #introvertbaker!

    © Jen Sobjack
    Cuisine: American / Category: Cakes

    UPDATED July 12, 2019: The recipe was retested and updated with a few minor changes. The cake texture is much better than the previous recipe.

    Previous Post: « Chocolate Peanut Butter Cheesecake
    Next Post: Baked Chocolate Donuts with Peanut Butter Frosting »

    Reader Interactions

    Comments

    1. Manda says

      August 06, 2020 at 12:15 pm

      If I switch to sour cream instead of Greek Yogurt, would it be maintained the same weight in your recipe for Greek Yogurt? And if I were to make smaller portion, can i cut the weight of all ingredients by 50%? Thanks a bunch!

      Reply
      • Jen Sobjack says

        August 07, 2020 at 10:20 am

        Yes, keep the measurements the same. Halving the recipe shouldn't be an issue but I've not halved this recipe before.

        Reply
    2. Rita says

      June 08, 2020 at 12:09 am

      Can I bake this banana cake in a Bundt pan --or 2 round pans?

      Reply
      • Jen Sobjack says

        June 09, 2020 at 10:13 am

        This recipe yields a lot of batter and I'm afraid it may not all fit in the pans you wish to use.

        Reply
    3. Agnes says

      January 12, 2020 at 7:05 pm

      The cake turned out well with good texture and flavor! I think the cake flour and food processed bananas made the difference and would make this recipe again. My family said it tasted salty. I’m wondering if I should next time cut salt back to 1/2 teaspoon? Thanks for sharing this recipe!

      Reply
      • Jen Sobjack says

        January 13, 2020 at 10:15 am

        If your tastebuds are sensitive to salt, you can always adjust it.

        Reply
    4. John says

      December 17, 2019 at 10:34 am

      Delicious cake, my favorite cake ever.

      Reply
    5. Pam says

      August 24, 2019 at 10:21 pm

      This was delicious! I love the cake/frosting combination. I made it as a half sheet cake and it was perfect. The recipe directions were a little confusing, probably due to the updates. The directions say to cream butter and both sugars, but there was only one, and says to add buttermilk, but there isn’t any listed in the ingredients.

      Reply
      • Jen Sobjack says

        August 25, 2019 at 10:38 am

        I'm so happy you enjoyed the cake! We switched recipe formats and the updated didn't transfer over. The recipe has been corrected.

        Reply
    6. Sue says

      August 03, 2019 at 9:13 pm

      I certainly will try this especially the frosting. Will give my feedback on this too

      Reply
    7. Nancy says

      July 29, 2019 at 11:06 am

      Thank you so much for sharing this recipe! It's a favorite in our house!!

      Reply
    8. Sabrina says

      October 23, 2017 at 10:49 am

      I made Easy Banana Cake today with the frosting and it turned out so soft and yummy ?
      Thank you introvert baker ?❤️

      Reply
      • Jen Sobjack says

        October 23, 2017 at 12:37 pm

        I'm so happy to hear that!

        Reply
    9. Nova says

      September 29, 2017 at 7:35 pm

      Wouldn't the cake be too sweet with that much sugar in the icing?

      Reply
      • Jen Sobjack says

        October 02, 2017 at 10:36 am

        It really depends on your taste. But the frosting is no different than caramel frosting. Caramel frosting is nothing more than caramel (made from sugar) added to buttercream (made from butter and confectioners' sugar.) If you'd like, you can leave it off.

        Reply
    10. Jim D says

      August 22, 2017 at 10:32 am

      Wow - this cakes looks amazing Jen. I think I am going to try making it this weekend. I really like your banana cupcakes w/ nutella frosting, so I bet this is going to be a winner too.

      Reply
    11. Stephanie says

      August 21, 2017 at 7:34 pm

      Wow, this brown sugar frosting looks amazing! I'm definitely going to give it a try soon.

      Reply

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