This exceptional Homemade Banana Cake, complete with a luscious buttercream frosting, is crafted entirely from scratch and delivers an unparalleled banana flavor experience. Prepare for a delightfully moist and incredibly delicious treat that will quickly become a family favorite!

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The Ultimate Moist & Flavorful Homemade Banana Cake Recipe

There’s something inherently comforting and undeniably delicious about a freshly baked banana cake. It’s a classic dessert that evokes warm memories, perfect for any occasion – from a casual family gathering to a special celebration. If your fruit bowl often ends up with a few overly ripe bananas, then you’re in for a treat! This recipe isn’t just another banana cake; it’s *the* banana cake. Developed for maximum moisture and an intense, authentic banana flavor, it’s remarkably simple to make, even for novice bakers. Forget dry, bland cakes – ours boasts a tender crumb and a rich, sweet aroma that fills your kitchen the moment it starts baking. Paired with a creamy, dreamy vanilla buttercream frosting, this cake is pure bliss in every bite. It’s so good, you’ll find yourself buying extra bananas just for the excuse to bake it!

A perfectly golden slice of moist banana cake, held aloft by a spatula, revealing its tender crumb and rich texture.

Unlocking the Secrets to a Truly Perfect Banana Cake

Creating a truly remarkable banana cake hinges on a few simple yet crucial techniques. We’re here to guide you through the process, ensuring your cake turns out incredibly moist, wonderfully fragrant, and utterly irresistible every single time. Here are our top tips for achieving banana cake perfection:

The Power of Ripe Bananas: This is perhaps the most important tip for any banana-baked good. The riper the banana, the sweeter and more intense its flavor will be. Look for bananas with plenty of brown spots and even some black patches – these are bursting with natural sugars and aromatic compounds, essential for that deep banana goodness. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple or by baking them in their skins at 300°F (150°C) for 15-30 minutes until soft and blackened.
Room Temperature Ingredients: Ensure your eggs, sour cream, and butter are at room temperature. This allows them to cream together more effectively, creating a smoother, more emulsified batter that traps air better, resulting in a lighter and more uniform cake texture. Planning ahead makes a big difference in the final outcome.
Don’t Overmix the Batter: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake. A few small lumps in the batter are perfectly acceptable!
A Hint of Alcohol (Optional): For an elevated flavor profile, consider adding a touch of rum extract to the batter or even a tablespoon of dark rum. This can impart a subtle, sophisticated note reminiscent of Bananas Foster, complementing the natural sweetness of the bananas beautifully.
Storage for Freshness: While this cake is best enjoyed fresh, it also stores beautifully. Keep it covered tightly at room temperature for up to 2-3 days, or in the refrigerator for up to a week. For longer storage, slices can be individually wrapped and frozen for up to 3 months. Thaw at room temperature before serving.

Two generous slices of frosted banana cake presented on white plates, with fresh bananas artfully arranged in the soft-focused background, ready to be enjoyed.

Essential Ingredients for Your Homemade Banana Cake

The beauty of this banana cake lies in its straightforward ingredients, most of which you likely already have in your pantry. Each component plays a vital role in creating the cake’s signature flavor and texture. Here’s a closer look at what you’ll need to gather:

Granulated Sugar: Provides sweetness and helps create a tender crumb.
Sour Cream: A secret weapon for incredible moisture and a slight tang that balances the sweetness of the bananas. Don’t skip this for the best results!
Large Eggs: Act as a binder, adding structure and richness to the cake.
Salted Butter: Contributes to the rich flavor and moist texture. Melting it ensures even distribution throughout the batter.
Super Ripe Bananas: As discussed, these are the stars of the show! The more brown spots, the better. You’ll need about 4 medium bananas, mashed.
Vanilla Extract: Enhances all the other flavors, adding a warm, aromatic depth. Pure vanilla extract is always recommended for superior taste.
All-Purpose Flour: The structural backbone of the cake. Sifting is optional but can help ensure a lighter cake.
Baking Soda: Our leavening agent, which reacts with the sour cream and bananas to create lift and a fluffy texture.
Chopped Walnuts (Optional): Adds a delightful crunch and nutty flavor, perfectly complementing the banana. Pecans are also a great alternative.
Heavy Cream: The base for our rich, smooth buttercream frosting, providing luxurious body and taste.
Powdered Sugar (Confectioner’s Sugar): Essential for a smooth, lump-free frosting that melts in your mouth.

A rustic display of fresh, ripe bananas, alongside butter, all-purpose flour, vanilla extract, baking soda, eggs, powdered sugar, and chopped walnuts—all the ingredients for a delicious banana cake.

Step-by-Step: Crafting Your Delicious Banana Cake

Baking this homemade banana cake is a rewarding experience, and following these simple steps will ensure a perfect result:

For the Cake:

Preparation is Key: Begin by preheating your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray. This prevents sticking and ensures easy removal of your beautiful cake.
Cream the Wet Ingredients: In a large mixing bowl, combine the granulated sugar, sour cream, large eggs, and melted salted butter. Using an electric mixer (handheld or stand mixer), cream these ingredients together until the mixture is smooth and well-combined. This step incorporates air and creates a light, fluffy base for your cake.

Melted butter, eggs, sugar, and sour cream are thoroughly combined in a medium bowl, creating a smooth and creamy batter base.

Introduce the Banana and Vanilla: Gently fold in the mashed super ripe bananas and the vanilla extract into the wet mixture. Mix until just incorporated. The aroma will already begin to fill your kitchen!

Mashed bananas and fragrant vanilla extract are carefully added to the cake batter, which is being mixed with an electric mixer to ensure even distribution.

Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda. If you’re using salt, add it here (though salted butter usually provides enough). Slowly add these dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; a few small lumps are perfectly fine and ensure a tender cake. If adding chopped walnuts, gently stir them in now.

All-purpose flour and baking soda are being gently added to the banana cake batter, ensuring a light and even mixture as it's folded in.

Pour and Bake: Pour the prepared cake batter evenly into your greased 9×13-inch baking dish. Spread it gently with a spatula to ensure an even layer.

Smooth banana cake batter has been perfectly poured into a ready 9x13-inch baking dish, prepared for its journey into the oven.

Bake to Golden Perfection: Bake for 25-35 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Baking times can vary depending on your oven, so keep an eye on it. Once baked, remove the cake from the oven and allow it to cool completely on a wire rack before applying any frosting. This step is crucial to prevent the frosting from melting.

For the Irresistible Buttercream Frosting:

Begin with Butter and Sugar: In a clean mixing bowl, cream together the softened salted butter and half of the confectioner’s (powdered) sugar until the mixture is light and fluffy. Use an electric hand mixer or stand mixer for best results.
Add Liquids Gradually: Slowly pour in the heavy cream, continuing to mix until smooth. Then, add the remaining powdered sugar and the vanilla extract. Beat on medium-high speed until the frosting is light, fluffy, and smooth, scraping down the sides of the bowl as needed. If the frosting is too thick, add a tiny bit more heavy cream, a teaspoon at a time. If it’s too thin, add more powdered sugar.
Frost and Serve: Once the cake is completely cool, spread the velvety buttercream frosting evenly over the top. Use an offset spatula for a professional finish. Slice into squares and serve immediately to delighted faces!

A freshly baked banana cake sits in its baking dish, beautifully frosted with smooth, creamy vanilla frosting, ready to be sliced and served.

Cook’s Note: While the buttercream frosting truly elevates this banana cake, it is entirely optional. The cake is so incredibly moist and perfectly sweet on its own that it makes for a fantastic “snack cake” without any embellishment. For those who adore cream cheese frosting, try adding 1/2 block (4 oz.) of softened cream cheese to the frosting mixture with the butter. Adjust the heavy cream or milk as needed to achieve a spreadable consistency. This adds a delightful tang that many find irresistible!

Two enticing slices of homemade banana cake, generously topped with fluffy vanilla frosting, rest on small, elegant round plates, inviting a taste.

Frequently Asked Questions About Banana Cake

We’ve gathered some common questions about baking banana cake to help you achieve the best results:

Q: How can I ripen bananas faster?
A: If you’re short on time, place unpeeled bananas on a baking sheet and bake at 300°F (150°C) for 15-30 minutes, or until the skins are black and shiny. Let them cool, then scoop out the softened pulp. Alternatively, place them in a paper bag with an apple or avocado for 1-2 days.
Q: Can I use frozen bananas for this recipe?
A: Absolutely! Frozen ripe bananas are excellent for baking. Thaw them completely at room temperature (they will be very soft and liquidy, which is perfect!), then mash them and use as directed. Be sure to drain any excess liquid if they release a lot.
Q: What can I substitute for sour cream?
A: Full-fat plain Greek yogurt or buttermilk are excellent substitutes for sour cream. They provide similar moisture and a slight tang that enhances the cake’s flavor.
Q: Can I add other mix-ins to the cake batter?
A: Yes! Beyond walnuts, feel free to experiment with chocolate chips (milk, semi-sweet, or white), shredded coconut, or a pinch of cinnamon or nutmeg for added spice.
Q: How do I know when the cake is done baking?
A: The best way is to insert a wooden toothpick or a thin knife into the center of the cake. If it comes out clean or with a few moist crumbs attached (but no wet batter), your cake is done.

A delectable slice of fresh banana cake, beautifully adorned with vanilla frosting, sits on a plate, ready to be savored.

Explore More Delightful Recipes!

If you’ve enjoyed this banana cake, you’ll love these other fantastic recipes from our collection:

Classic Banana Bread
Irresistible Banana Pudding Poke Cake
Sweet Banana Bread Crumb Cake
Comforting Banana Bread Pudding
The Best Homemade Banana Pudding
Easy Banana Pudding Layered Dessert
Simple One-Bowl Homemade Chocolate Cake
Delectable Banana Pudding Pie
Adorable Mini Banana Pudding Cheesecakes
Quick Banana Nut Muffins (from Cake Mix!)
Our Beloved Pistachio Cake
Rich and Decadent Italian Love Cake
Classic White Texas Sheet Cake
Traditional Southern Pound Cake

Thumbnail image of a slice of banana cake with frosting.

Banana Cake with Buttercream Frosting

This Homemade Banana Cake with frosting is made totally from scratch and has the best banana flavor ever! So moist and delicious!

Rating: 4.94 out of 5 stars (31 Reviews)

Print Recipe |
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Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 12

Author: Brandie Skibinski

Ingredients for the Cake:

1 ¼ cups sugar
1 cup sour cream
2 large eggs
4 tablespoons salted butter, melted
4 ripe bananas, mashed
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup chopped walnuts (optional)

Ingredients for the Frosting:

4 tablespoons salted butter, softened
½ cup heavy cream
1 teaspoon vanilla extract
2 ½ cups confectioner’s sugar (powdered sugar)

Instructions for the Cake:

Preheat the oven to 375°F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.
In a medium bowl, cream together sugar, sour cream, egg, and melted butter.
Add mashed bananas and vanilla extract and continue to mix.
Add flour and baking soda; mix well.
Pour batter into baking dish.
Bake for 25-35 minutes until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Instructions for the Frosting:

Cream butter and confectioner’s sugar together until smooth using an electric hand mixer or stand mixer.
Slowly add the heavy cream; stir until smooth. Stir in vanilla extract.
Spread on cooled cake. Slice then serve!

Video:

Notes:

The frosting really is optional in this. This cake is so moist and is plenty sweet all by itself. It will be more like a snack cake without the frosting.
Keep cake refrigerated for optimal freshness.

Course: Dessert

Cuisine: American

Nutrition Information:

Nutritional Disclaimer:

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Originally published November 2011
Updated and republished: May 2019