This easy banana cake is sweet, super moist, soft, and just perfect! It literally melts in your mouth as it’s frosted with sweet cream cheese frosting and warmly spiced with cinnamon.
We love baking really easy cakes, my Mother literally bakes this orange cake at least once every a couple of weeks, and this upside-down pineapple cake never disappoints! Adding to these 2 cakes, we LOVE this super easy banana cake. Frosted with cream cheese frosting, this cake is not overly sweet, it’s moist, soft, and absolutely delicious!
My favorite banana bake has always been the classic banana bread; sweet, healthy, delicious, and perfect for breakfast and lunch boxes. On special occasions like birthdays, my mother baked a banana cake which is a bit similar to the banana bread but looked much fancier and she always frosted it with indulgent cream cheese frosting. So here I am sharing her recipe with you!
Easy Banana Cake
This one-bowl banana cake is so easy to make! You literally just need to add all of the ingredients in a bowl, whisk everything together to create the batter, spoon the batter into baking pans and bake! Then it’s up to you to either make cream cheese frosting or not, this banana cake tastes amazing with or without the frosting. However, making the cream cheese frosting is really easy if you choose to make it.
So if you have some overripe bananas sitting on your kitchen counter, get in the kitchen and start baking! You will love this cake!
How to Make a Banana Cake
This moist banana cake recipe is a foolproof recipe, anyone can make it. You need very very basic skills to be able to bake this super easy cake.
- Ripe bananas (if not really ripe, they need to be at least quite soft but spotty bananas work great in this recipe).
- Granulated sugar + brown sugar (if brown sugar is not available, you could use just granulated sugar).
- Unsalted butter, eggs, and milk at room temperature.
- Vanilla bean paste
- All-purpose flour (if you only have self-raising flour, use it but omit the baking powder).
- Baking powder, baking soda
- Ground cinnamon, and salt.
- This is a one-bowl recipe, so you will need to start with mashing the bananas. Using a fork or a potato masher, and mash the bananas until you create a smooth puree.
- Then add the butter, sugar, eggs, milk, and vanilla extract. Whisk everything together until well combined.
- Add the dry ingredients to the batter, and whisk the batter until just combined. Do not over mix the batter.
- Pour into two 18-20cm (7-8 inch) greased pans, and bake at 180C (356F) for 25 minutes or until a toothpick comes out clean from the center of the cake. The small your pan is, the higher your cake will be.
- And finally, make the cream cheese frosting by creaming the cream cheese with the sugar. If you want your frosting to be firmer, feel free to add some butter. You could also add flavors to your cream cheese frosting, for example, vanilla bean paste or ground cinnamon.
Make-Ahead Banana Cake
You can make this cake 2-3 days ahead, store in the fridge and frost before serving. Because this cake is soft moist, expect it to become a bit too soft and moist on day 3. Or you could bake it, freeze it for up to 2 months. It will stay soft and moist, but once you take it out of the freezer, defrost it completely in the fridge overnight or at room temperature and only then frost it and serve.
Recommended Tools to Make This Banana Cake
- I love these stainless steel measuring cups and use them every time I bake or even cook, and using measuring spoons is also very important when baking as you have to measure everything out correctly, and I recommend these measuring spoons.
- These are the mixing bowls that you see in all of my pictures, they’re honestly the best and I always recommend them to all of my friends and family. They’re stainless steel and have these rubber bottoms, which means that they always stay stable and will never slip even when using on a wet surface. They are also perfect for chilling and marinating food.
- You will also need a fork, any fork will do of course! You could also use a potato masher if you prefer.
- I use this KitchenAid Stand Mixer, I have it in red and you can read the full review if you go to my vegan cranberry bread recipe.
- The cake pans that you see in the picture below are by OXO. These are the 9-inch nonstick cake pans, and they’re so good durable.
- Silicone spatulas, this is a set of 3 and I use them ALL the time.
- An icing spatula for the frosting.
- 4 medium bananas
- ½ cup (100 grams) granulated sugar
- ¼ cup (50 grams) brown sugar
- ½ cup (115 grams) unsalted butter at room temperature
- 3 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cup (350 ml) milk at room temperature
- 3 cups (375 grams) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
For the cream cheese frosting
- 8 ounces (225 grams) cream cheese
- 2 ½ (300 grams) powdered sugar
- 1 teaspoon vanilla extract
- Using a fork, in a mixing bowl mash the bananas until you create a smooth puree.
- Add sugar, butter, eggs and vanilla. Whisk everything together using a hand mixer or a stand mixer. Add milk, and mix in.
- Add the dry ingredients, and whisk the batter until just combined. Do not over mix the batter.
- Pour into two 18-20cm (7-8 inch) greased pans, and bake at 180°C (356°F) for 25 minutes or until a toothpick comes out clean from the center of the cake.
- Take out the cake, and let it chill completely before it’s frosting.
To Make the Cream Cheese Frosting
- Using a hand or a stand mixer, beat the cream cheese with the sugar and vanilla extract. If the mixture is too thick, add a 1 tsp of milk and beat again. Frost the cake, slice and serve.
- Nutrition values are a rough estimate per 1 slice of banana cake with no frosting.
- This cake freezes very well, thaw in the fridge overnight. Frost and serve.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen