Name: The BEST Banana Cake
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 3/4 cup unsalted butter, melted; 1 cup granulated sugar; 1/4 cup honey; 2 cups mashed ripe banana; 3 large eggs, room temperature; 2 teaspoons vanilla extract; 1 1/2 teaspoons baking powder; 1 teaspoon cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 2 cups all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled; 3/4 cup whole milk, room temperature; 1/2 cup unsalted butter, room temperature; 2 1/2 cups powdered sugar, spooned and leveled; 1 teaspoon vanilla extract; 8 ounces full-fat cream cheese, room temperature

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The BEST Banana Cake is soft, moist, and full of cozy flavor from ripe bananas, honey, cinnamon, and vanilla. I love how tender it turns out, and the cream cheese frosting makes every slice rich, creamy, and perfect for sharing.

The BEST Banana Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the banana cake:

¾ cup unsalted butter, melted

1 cup granulated sugar

¼ cup honey

2 cups mashed ripe banana

3 large eggs, room temperature

2 teaspoons vanilla extract

1 ½ teaspoons baking powder

1 teaspoon cinnamon

½ teaspoon baking soda

½ teaspoon kosher salt

2 cups all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled

¾ cup whole milk, room temperature

For the cream cheese frosting:

½ cup unsalted butter, room temperature

2 ½ cups powdered sugar, spooned and leveled

1 teaspoon vanilla extract

8 ounces full-fat cream cheese, room temperature

Directions

I preheat the oven to 350°F and grease a 9x13-inch baking dish. I line the bottom and two long sides with parchment paper so the cake is easy to lift out later.

In a large bowl, I whisk the melted butter, granulated sugar, and honey until smooth. I whisk in the mashed banana, making sure I use exactly 2 cups, then I add the eggs and vanilla extract and mix until combined.

I add the baking powder, cinnamon, baking soda, and kosher salt, then whisk until everything is evenly mixed. I add the flour and whisk until halfway combined, then I pour in the milk and keep whisking until the batter is smooth.

I pour the batter into the prepared baking dish and spread it evenly. I bake it for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

I let the cake cool at room temperature for about 20 minutes, then I move it to the refrigerator to cool completely for about 1 hour.

For the frosting, I mash and mix the room-temperature butter with 1 cup of powdered sugar until smooth. I mix in another cup of powdered sugar and the vanilla extract, then I add the cream cheese and the remaining ½ cup powdered sugar. I mix until the frosting is smooth and creamy.

I lift the cooled cake out of the pan using the parchment paper, spread the frosting evenly over the top, slice it, and serve.

Servings and Timing

Prep Time: 1 hour 30 minutes

Cooking Time: 30 minutes

Total Time: 2 hours

Servings: 12 servings

Calories: 420 kcal per serving

Variations

I like to add chopped walnuts or pecans when I want extra crunch. I can also fold in mini chocolate chips for a sweeter version.

For a warmer flavor, I sometimes add a pinch of nutmeg. When I want a gluten-free option, I use a 1-to-1 gluten-free baking flour instead of all-purpose flour.

Storage/Reheating

I store the frosted banana cake covered in the refrigerator for up to 4 days. I like to let slices sit at room temperature for 10 to 15 minutes before serving so the frosting softens slightly.

I can also freeze unfrosted cake slices for up to 2 months. I thaw them in the refrigerator overnight, then frost before serving.

FAQs

Can I use frozen bananas?

Yes, I can use thawed frozen bananas. I drain off excess liquid before measuring exactly 2 cups of mashed banana.

Can I make this banana cake gluten-free?

Yes, I can use a 1-to-1 gluten-free baking flour in place of all-purpose flour.

Why does the cake need to cool before frosting?

I let the cake cool completely so the cream cheese frosting stays thick, smooth, and spreadable instead of melting.

Can I make this cake ahead of time?

Yes, I can bake the cake a day ahead and frost it before serving. I keep it covered in the refrigerator.

How ripe should the bananas be?

I use very ripe bananas with brown spots because they give the cake the best sweetness, moisture, and banana flavor.

Conclusion

This banana cake is one of my favorite ways to use ripe bananas. I get a soft, moist cake with warm flavor and a creamy frosting that makes it feel special without being difficult. It is simple, comforting, and perfect for sharing.

📖 Recipe:

The BEST Banana Cake

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Author: Cheryl
Total Time: 2 hours
Yield: 12 servings
Diet: Vegetarian

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Description

This soft and moist banana cake is packed with ripe banana flavor, honey, cinnamon, and vanilla, then topped with a rich cream cheese frosting. Perfect for family gatherings, parties, or an easy homemade dessert.

Instructions

Preheat the oven to 350°F and grease a 9x13-inch baking dish. Line the bottom and two long sides with parchment paper.
In a large bowl, whisk together the melted butter, granulated sugar, and honey until smooth.
Add the mashed bananas, eggs, and vanilla extract, whisking until fully combined.
Whisk in the baking powder, cinnamon, baking soda, and kosher salt until evenly incorporated.
Add the flour and mix until halfway combined. Pour in the milk and whisk until the batter is smooth.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool the cake at room temperature for 20 minutes, then refrigerate for about 1 hour until completely cooled.
To make the frosting, beat the room-temperature butter with 1 cup powdered sugar until smooth. Add another cup of powdered sugar and the vanilla extract, then mix in the cream cheese and remaining powdered sugar until creamy.
Lift the cooled cake from the pan using the parchment paper. Spread the frosting evenly over the cake, slice, and serve.