Favorite Banana Cake
This banana cake recipe is the best! It's fluffy and moist, infused with banana flavor, and easy to make! Topped with luscious cream cheese frosting, this banana cake will become your family's favorite.
Updated by Kathryne Taylor on August 29, 2024
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Here it is! Some sweet mamas have been asking me how to turn my naturally-sweetened banana bread into a cake for their little ones’ birthdays. It took me several tries to get it just right, but today, I’m introducing you to the best banana cake on the internet. Bold statement? Let me back it up.
This banana cake is fluffy, moist, tender and infused with banana flavor. It’s absolutely delicious on its own (it was adapted from banana bread, after all), but I couldn’t resist topping it with my favorite cream cheese frosting. I love this cake so much that it knocked my favorite local bakery’s chocolate cake down to second place.
I made this cake as a single layer for a zero-fuss, foolproof cake. It’s truly so easy to make. I whisked together the batter by hand, and whipped up the frosting with my hand mixer once the cake had cooled.
You can make this cake in a square baker if you’re serving up to nine people, or double it for a party. It also makes a great layer cake or cupcakes. See the final recipe notes for details.
Banana Cake Frosting Considerations
No one will guess, but this cake is actually naturally sweetened with honey or maple syrup, and made entirely with whole grain flour. So, it’s more nutritiously redeeming than your average banana cake, although I’m not sure anything qualifies as “healthy” once it’s topped with cream cheese frosting.
My thoughts here? Special occasions call for special treats, and I really love homemade cream cheese frosting. It’s definitely better than store-bought tubs of frosting, which are full of processed ingredients and preservatives. Did you know that you can make your own powdered sugar out of organic cane sugar? That’s what I did for this cake.
If you’re interested in naturally-sweetened cream cheese frosting, you’re in luck, because I have a date-sweetened cream cheese frosting recipe here. You could also check out the coconut and pecan frosting on the German chocolate cake in my cookbook (page 212). Or, spread slices of cake with almond butter and a drizzle of honey or maple syrup. If you’re interested, here are the nutrition facts for the cake without frosting.
Watch How to Make Banana Cake
Banana Cake Flour Notes
To make this whole-grain cake fluffy and tender, I switched from whole wheat flour (too dense) to a mix of white whole wheat flour and whole wheat pastry flour (both are 100% whole wheat but made with white wheat berries, so they’re lighter in flavor and texture).
Look for those flours at a well-stocked grocery store, either in the bakery or health section. Trader Joe’s sells white whole wheat flour.
You can substitute all-purpose flour for the pastry flour if you can’t find it. Actually, you could make this cake entirely with all-purpose flour, if that’s all you have on hand.
Tip: How to Measure Flour
For best results, it’s important to measure your flour properly. Here’s how to measure flour in cups using the “spoon and swoop” method:
- Gently stir your flour with a large spoon to loosen it up.
- Spoon the flour into your measuring cup (don’t scoop it in!).
- Level off the excess with a butter knife.
Banana Pro Tip
Overripe bananas make the best banana cake. If your bananas are underripe, you can actually speed-ripen them in the oven!
Here’s how: Preheat the oven 350 degrees Fahrenheit and line a rimmed baking sheet with parchment paper for easy clean-up. Separate the bananas and bake them, unpeeled, on a baking sheet for 15 to 30 minutes, until they’re black on the outside and very tender inside. Let them cool before handling.
I can’t wait to hear how this cake turns out for you! I hope it’s a big hit at your next celebration. Please let me know how it turns out in the comments, and share a photo on Instagram with the hashtag #cookieandkate.
Craving more banana-flavored baked goods? Check out my banana bread, banana muffins, banana nut scones, and banana oat waffles. View all of my banana recipes here.
Favorite Banana Cake
This banana cake recipe is the best! It’s fluffy and moist, infused with banana flavor, and so easy to make. Topped with luscious cream cheese frosting, this banana cake will become your family’s favorite. Recipe yields one 9″ square or round cake; see final recipe note on how to double this recipe for a large 9×13″ cake or layer cake.
Ingredients
Banana Cake
- ⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
- ½ cup honey or maple syrup
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
- ¼ cup milk of choice or water
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup white whole wheat flour or regular whole wheat flour
- ¾ cup whole wheat pastry flour or all-purpose flour
- Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…
Cream Cheese Frosting
- 8 ounces cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened to room temperature
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- To make the cake: Preheat the oven to 350 degrees Fahrenheit and grease a 9” square baker.
- In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for 10 to 20 seconds in the microwave.)
- Add the baking powder, baking soda, vanilla, salt and cinnamon, and whisk to blend. Add both flours, switch to a big spoon and stir just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased baker. Bake for 30 to 34 minutes, or until a toothpick inserted into the center comes out clean. Place the cake pan on a cooling rack and let the cake cool completely before frosting.
- To prepare the frosting: In a medium mixing bowl or the bowl of a stand mixer, combine the softened cream cheese and butter. Using a hand mixer or a stand mixer (or your own strength), beat the cream cheese and butter together until fluffy.
- Add the powdered sugar and vanilla and stir with a spoon until it is incorporated (or else powdered sugar will fly everywhere), then whip the frosting until it’s nice and fluffy.
- To assemble, spread frosting evenly over the top of the cake, then slice it and serve. This cake is best stored in the refrigerator for up to 4 days.
Notes
*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the cake, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water. Substitute vegan products in the frosting or use your favorite vegan frosting recipe.
Make it dairy free: Choose non-dairy milk (I used almond milk) or water. Substitute dairy-free products in the frosting or use your favorite dairy-free frosting recipe.
Make it egg free: Replace the eggs with flax eggs.
Make it gluten free: Bob’s Red Mill’s gluten-free blend works well here. Do not substitute coconut flour (it’s never a suitable substitute for other flours).
Recommended equipment: I love this square baker and this hand mixer (those are affiliate links).
How to make a layer cake: This recipe as written makes one 9″ round cake, no timing adjustments needed. Double the recipe and divide the batter between two 9″ round cake pans (butter or oil and flour the pans first) for a two-tiered layer cake. Double the frosting, too.
How to make cupcakes: Divide the batter between 12 muffin cups. Bake at 350 degrees Fahrenheit for 18 to 20 minutes, or until the cupcakes are golden on top and a toothpick inserted into a cupcake comes out clean. See photo below.
How to make a large 9×13″ cake: Simply double the banana cake and frosting ingredients. Bake in a greased 9×13″ pan at 350 degrees Fahrenheit for 36 to 40 minutes. Be sure to use a true 3-quart, 9×13″ pan (I used this one), as this makes a lot of cake (15 to 18 deep slices). See photos below!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This recipe makes great cupcakes, too.
See final recipe notes for instructions.
Here’s the recipe doubled in a 9×13″ pan!
See final recipe notes for instructions.
Delicious cake
Can you freeze pieces of it including the topping?
Hi! I haven’t tried it, but it may work. Let me know if you do and what you think.
Hi,
I tried this recipe today and believe me this was one of the best cake that I made, I followed the recipe the exact way as it was written and it came out to be just amazing
That’s great, Sapna! I appreciate your review.
Just made your banana cake and it is excellent. I did use 1 cup AP flour and 3/4 cup wheat flour, date syrup to replace honey, almond milk, and added 2 Tbsp each of chia seeds and ground flax seed, as well as 1/2 cup chopped pecans. It is delicious just as it is, however, I plan to serve it with SF caramel and whipped cream. Thankyou for an excellent recipe.
You’re welcome, Jill! Thank you for your review.
wow! this was soooo good!!! my toddler has to eat baked eggs most days, because he is slowly growing out of an egg allergy and right now he’s allergic to milk. made my own frosting with earth balance buttery stick, powdered sugar, vanilla extract and culina plain yogurt for a little tartness. best treat ever.
I’m glad it worked for him, Lauren! I appreciate your review.
Hi! Has anyone tried subbing applesauce for the honey? And can you just use all purpose flour for the whole cake? Thanks! I’m planning on making this for my son’s first birthday.
Hi, you can use maple syrup instead of honey. All purpose should be ok as gluten free flour works well.
Can I substitute white whole wheat flour in place of the ¾ cup whole wheat pastry flour or all-purpose flour? If so will there be a noticeable difference?
Hi, you can try it but it may be a little more dense. Let me know what you think!
Hi Kate,
I’m such a fan of your health conscious recipes. Thank you for them all.
I’m planning on making a two layer cake of this recipe for my son’s birthday party this weekend. Obviously it needs a frosting, but the amount of sugar in the cream cheese frosting scares me!
I have frosted many birthday cakes with very lightly sweetened whipped cream (whipping 2 cups of heavy cream + 2-3 tbsps of powdered sugar and a teaspoon of vanilla extract). It comes out light and acceptable in terms of sugar. Do you think this will be a compatible frosting for your banana cake? I’m worried I can’t pull off the date-sweetened cream cheese frosting.
Thank you for your help with this.
Hi, I think it will taste good. The date frosting isn’t hard. I hope you try it!
This looks great! I’m keen to try it. I was wondering if anyone knows how well it freezes?
Hi Cedar, I haven’t tried to freeze it so I can’t say for sure. If you try it, let me know!
Hi Kate, thank you for your recipes. Love them! I’ve been a fan of your healthy banana bread recipe for years, and decided to try the banana cake recipe today. I used a 9×9 pan as indicated in the recipe, and my cake did rise nicely but turned out flatter than a typical cake usually is. I then went back to look at the banana bread recipe (which calls for a 9×5 pan) and realise the amount of bananas and flour used are the same in both recipes. That’s why my banana cake came out much flatter (in a big pan) than my banana bread (in a smaller pan)! Just curious if I’ve missed something?
Hi, Did you by chance over stir it? That can impact how much it rises.
This is amazing! I make it with all AP flour. I didn’t have honey so I used a combo of molasses and mirin (ran out of molasses), and it still turned out delicious. I made it again with the correct ingredients and my husband says it’s his new favorite.
Wonderful, Janele! I appreciate your review.
This is by far the best recipe. I made it today and my dad gave me an A grade for it. I’ve tried soooo many other recipes and failed and this was by far the easiest, tastiest, healthiest, fluffiest recipe. I tried 1 3/4 cup of all purpose flour since I didn’t have wheat or pasty flour and it came our delicious. THANK YOU FOR THIS GREAT RECIPE!
Hooray! I’m glad you loved it, Amber.
I’m not one to normally leave reviews, but this cake is to die for! I’ve made it 3 times and doubled it once for a bigger group, it’s always a hit! Such a fun and easy cake for celebrations!
I’m glad you did, Megan! Thank you for your review.
This is seriously the best thing I’ve baked in awhile. You don’t even realize it’s a healthier dessert because it is so amazing! Little kid and husband approved, too. Cookie & Kate continues to be my go-to for recipes.
Hooray! I love to hear that. Thank you for sharing, Em.
I made this cake for my daughter’s first birthday today and it was delicious!! So moist and flavorful! She loved it. I made it in a 9” round. I added sliced bananas and chocolate chips. I may bake this for every birthday here on out. It did dome a bit, but that was probably an error on my part.
Happy birthday to her! Thank you for your review, Tamlin.
I cannot serve a cake that is 421 calories when the recommended daily caloric intake is 2000 calories!
I used truvia brown sugar and powdered sugar as replacements. Deleted butter from the frosting, it doesn’t need it. Melted 1/4 c smart balance marg(50 calories instead of 100)and added grapeseed oil to make a 1/3 c of fat. It cuts the sugars, carbs and fat in half. Better for all my loved one’s hearts. Added heart healthy walnuts. Delicious!
Hi, I’m sorry you are disappointed by this recipe. My Nutrition Disclaimer provides more insight on nutrition facts.
My husband and I LOVE this cake. I make it all the time. We live in Hawaii and I got a bunch of apple bananas and ice cream bananas (blue Java I think). Oh my gosh, different varieties make this even better. Thank you so much!
You’re welcome, Janele!
Hi!! My husband loves this cake. It has also become a go to cake when company comes over. So good! How do you suggest making it with a smaller pan for a smash cake?
Hi Chrissy, You could try to bake it in two smaller pans. You would need less time, I’m not sure how much.
Thank you for all your great recipes, they are always fail-proof and delicious!! Just wondering if you can freeze this cake for later enjoyment? And for how long? Thx! Brigitte
Hi! I haven’t tried it so I can’t say for sure. However, if you do try it, I would suggest without frosting. Let me know what you think!
do you think I can use spelt flour for this recipe?
Hi Michelle, I haven’t tried it for this but I do know it works in some of my other muffin and bread recipes. Let me know if you try it!
Hello – what is the best way to store this delicious cake? In the fridge? Thanks
Yes, that is the best way! I’m glad you enjoyed it.
I don’t even like banana flavor and this is one of my top 5 cake recipes. Maple syrup in here is magic. Yum
That’s great to hear, Leni!
Can we just use 100% regular white all-purpose flour?
Also – if we wanted to use light brown sugar instead of honey, how much would we use?
Thank you.
Hi Monkia, that should be ok on the flour. Changing the sweetener will impact the result since it will impact the moisture. Sorry!
The banana cake turned out so well..It was my first time baking and I was excited to see the result. Thank you #cookieandkate..love your recipes
I used whole wheat flour with the pastry flour (couldn’t find white whole wheat flour in Canada) and doubled the recipe for two 9 inch round cake pans. I added a cup of raspberries/blueberries and baked the cake for 35 minutes. The cake was heavy like bread and raw in the centre. I’m not sure what happened. :(
Hi Sheila, I’m sorry to hear that. It may have been the addition of the fruit you added. That can change the result.
Love this! The healthy banana bread recipe on this site has been a favourite of mine for a while now, and I was just wondering how it would go as a cake when I came across this!
I made a cashew buttercream frosting to go with it to make it dairy free, increased the wholemeal flour to 1 1/4 cups and reduced the plain flour to 1/2 cup, used olive oil and added chopped walnuts. Absolutely perfect sweetness and texture, thank you so much for the heavenly recipe!
Thank you for sharing how you made this, Aisha! I appreciate your review.
This cake is so delicious, thank you for creating this recipe! It’s amazing with the frosting, but I usually make it without, because then I feel good about serving it to my 3 boys for breakfast. ;) It has the perfect soft and fluffy texture, not too sweet, and love that it has whole wheat flour. Thank you!
You’re welcome, Laura! I’m glad you love this cake for your family.
Please can you send recipe in uk measurements- thanks
Hi Andrea, I’m sorry to disappoint but I don’t provide metric measurements.
Absolutely beautiful and moist. I added chopped walnuts. Will be my new favourite banana cake recipe. Thankyou❤️
You’re welcome, Di!
I made this recipe twice and really enjoyed it. Was a great choice for my daughter’s second birthday cake. I used a peanut butter/pumpkin purée/date dip instead of the frosting but the cake on its own is really good already.
I didn’t have coconut oil so used extra virgin olive as the recipe calls for but was a little surprised by that (am used to keeping that one away from heat). Was wondering if another oil would be better/different. Also, I used a dab of extra virgin olive oil to grease the pan. Was wondering if that was a mistake.
This was delicious! I used date syrup instead of maple syrup because it’s a little bit healthier and it worked really nicely! I was thinking of making it for my son’s first birthday. He’s really loving pineapple though – do you think I could mix in some pineapple chunks (fresh or canned in juice)?
I can’t say for sure without trying it, Sally. Sorry!
Made this cake for my little grandson’s 2nd birthday – it turned out great. It’s very delicious with the cream cheese frosting too. Will definitely make this again.
Great to hear, Pauline! I appreciate your review.
Could I use whole wheat pastry flour for all of the flour required? (1 3/4 cups) …since I don’t have white whole wheat on hand. I saw you mentioned Bobs gluten free flour works too, is it the 1-1 gluten free baking flour? Thanks!
It should be ok. Yes, the 1:1 gluten free works well. Let me know what you think, Sarah!
Absolutely delicious! Thank you, Kate! The cake cooked beautifully and was moist. I made a simple lemon icing and topped it off with desiccated coconut. Yum!
Made this banana cake for the Father’s day dessert it was soo delicious everyone loved it to I’m definitely making it again I’m off sugar soo to find something healthy for a dessert was awesome thanks for sharing it
I love that, Jeffery! Thank you for sharing.
Very Good. Thank You, I don’t like Banana’s but the cake looks nice
This is a great recipe for a healthy treat. I had to substitute all purpose flour which turned out great. To keep it healthier, I didn’t make the frosting and topped with pecans. Next time I’m going to add some oatmeal for the topping. Thank you!
I’m glad you loved it, Mimi! I appreciate your review.
very disappointed. gluggy and sank like a dead fish. waste of my time as i followed everything to a tee. not a fan of this recipe at all.
Hi Pam, I’m sorry to hear that. I have made this several times and never had an issue. It sounds like leaven was missed or went bad – or possibly over mixed. How long did you bake it for?
This recipe was delicious! We made birthday cupcakes for my son’s fourth birthday. (When asked what flavor of cake he wanted, he said banana…commence Google searching!) My son is also allergic to eggs, dairy and nuts so it’s difficult to find recipes. I so appreciated that your recipe had notes on how to make it dairy free and egg free! I’ve gotten pretty good at figuring it out but it’s always reassuring to see it written and know the substitutions will work! We bought cream cheese flavored frosting (Pillsbury brand is dairy free) and frosted and arranged the cupcakes to look like a dump truck – it was a big hit!
I’m glad you found it helpful! Thank you for your review, Mary.
Great cake. Moist tasty with perfect sweetness. I have a dairy allergy and used soy milk in the cake with no problems. I made a confectioners sugar glaze for the top. Everyone loved it! Thanks for sharing.
I’m a huge fan of the banana bread on this site and tried this cake for my child’s 1st birthday. It was delicious! I highly recommend.
Thank you for sharing, Amy!
I love this recipe!! I’ve made it many times both as cake and as cupcakes. I do it either Gluten Free or non-G/F. Both turn out equally as well. For the Gluten Free I use a combination of flours. I also use a blend of honey and maple syrup. I tend not to pre-mash my bananas but use a round potato masher as my mixer and can then mash the bananas in the bowl.
Excellent AS EVERY recipe of yours is!!! I used my bundt pan decreased the time–PERFECT! Thank you so much for another wonderful recipe!XXOO
You’re welcome, Linda! I appreciate your review.
Baking tip of ripening the banana through oven is really helpful. I had sometimes started to make banana cake at home but had given up due to unripened bananas.
Thank you for the tip, Nirmal!
I used an 11by13 lasagna pan and doubled the recipe. I am going to substitute 1 cup + 2 tbsp Smuckers Sugar Free Caramel Sundae Syrup for the frosting since I don’t have any cream cheese on hand. I also substituted bread flour for the 2 cups of whole wheat flour. If I cut it into 18 pieces then I figure each slice has 310 calories which is better for my mindful eating diet.
Do you think I could substitute applesauce for the oil?
I haven’t tried it so I can’t say for sure. Sorry!