This is the only banana cake recipe you’ll ever need! It is super moist, easy to make and is topped with a thick layer of luscious cream cheese frosting. Delicious!
If you have some ripe, spotty bananas sitting in your fruit bowl, then this banana cake is for you! It is soft, fluffy and infused with incredible banana flavour. And while it’s absolutely delicious on its own, you won’t be able to resist topping it with this gorgeous cream cheese frosting!
Like banana bread or my favourite banana lunchbox muffins, this easy banana cake with oil and buttermilk is perfect for using up brown, overripe bananas and only requires a handful of simple pantry staples that you probably already have on hand.
Why you’ll love this recipe
- Super soft and fluffy – adding oil and buttercream make it dense, light and moist, which of course makes it more delicious.
- Easy to customise – with your favourite add-ins. Try folding some chopped walnuts into the batter before baking, or topping with walnuts, slices of fresh banana or even serving a scoop of vanilla ice cream.
- It’s made from scratch – using simple pantry staples.
- Perfect for any occasion – suitable for morning or afternoon tea, popping into lunchboxes or feeding a hungry crowd (it makes 20 serves!).
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Ripe bananas – you will need overripe, spotty and brown bananas. The browner the spots, the sweeter and more intense the banana flavour in the cake will be. If you have brown bananas that you don’t want to cook with right away, you can freeze them in their peel (or mash the bananas, bag and freeze) for later.
- Butter – I recommend using real butter rather than butter substitutes or margarine for the best texture and flavour. It adds a lovely, rich flavour to the cake. Use unsalted butter, or skip the added salt in this recipe if you are using salted butter. The butter needs to be softened at room temperature before using.
- Eggs – 2 large eggs are used for binding the cake and to add richness. Use room temperature eggs for best results. Either remove the eggs from the fridge half an hour before baking, or gently place them into a bowl of warm water while you prepare the other ingredients.
- Buttermilk – the acid in the buttermilk helps to activate the baking (bicarb) soda and tenderise the gluten in the flour, making the cake incredibly soft and fluffy (even a day or two after baking!). Use store bought buttermilk where possible. But if you don’t have any, you can make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk. Stir and set aside for 10 minutes before adding it to the cake batter.
- Oil – adding oil to the mixture adds even more moisture and fluffiness to the cake. Use an oil that is light in taste, like vegetable or canola oil for best results.
- Cream cheese – is used to form the frosting on top of the cake. This cream cheese frosting is made without butter, so use regular, full-fat cream cheese that is softened at room temperature for best results.
Step by step guide
Step 1. Cream the butter and sugars.
Using a wooden spoon (or electric beaters if you prefer), beat the butter, vanilla and sugars together until soft and fluffy and paler in appearance. This process is known as creaming and it helps to create a beautifully soft and fluffy cake.
**It can be tempting to beat for a short time and then move on to the next step, but if you keep going for a few minutes, you will see a change in texture. The mixture should look fluffy and “whipped” when ready.
Step 2. Add the eggs, banana and oil.
Add the eggs, one at a time, and beat until incorporated into the batter. Then, stir through the oil and mashed banana until combined.
Step 3. Add the flour and buttermilk;
First, mix the flour with the baking powder and bicarb soda until combined.
Then, add half of the flour mixture to the creamed butter and stir until just combined.
Add in half of the buttermilk and stir. Then fold in the remaining flour (don’t overmix) and buttermilk and stir to combine.
It’s ok if the mixture is still slightly lumpy, but it should not be overbeaten.
Step 4. Add mixture to prepared baking tin.
Gently pour the batter into a greased and lined baking tin and bake according to the instructions in the recipe card below.
The cake is ready when the middle springs back slightly when gently pressed and/or a wooden skewer inserted into the centre comes out clean.
**Allow the cake to cool completely before adding the frosting, or it will melt on top of the cake.
Step 5. The cream cheese frosting.
Beat the softened cream cheese with the lemon juice until smooth. Then, gradually add the icing sugar, beating between each addition, until smooth and completely combined. Spread the frosting over the top of the cooled cake and any of your favourite toppings like crushed walnuts or crumble.
Slice into pieces and serve.
Full ingredients quantities and instructions can be found in the recipe card below.
Expert tips
- Make ahead and freezing instructions; prepare the cake and bake according to the instructions below. Allow it to cool completely and then wrap it firmly. Store in the fridge for up to 3 days, or freeze for up to 3 months. Bring to room temperature before topping with the frosting.
- Make sure you have brown and spotty bananas for this cake. The browner, the better! You will notice the difference in flavour.
- Buttermilk is required for this recipe. If you don’t have any on hand, you can easily make a substitute at home. Just add 1 tablespoon of vinegar or lemon juice to 1 cup of full cream milk. Stir and let it sit for 10 minutes before adding it to the batter.
- Be sure not to overmix the batter, or the cake won’t be as light and fluffy. You want to keep the bubbles in the batter so the cake is soft, airy and light.
- While this cake stores best in the fridge, I recommend leaving it at room temperature for 30 minutes before eating, for the best texture.
- If you love cinnamon or spices in your banana cake, try adding ¼ teaspoon of ground cinnamon and/or nutmeg to the batter before baking.
FAQs
Banana cake can be made in a square tin, sheet pan or a 25cm round tin, depending on preference or what you have available. I prefer a 10 x 10 inch (25cm square) baking tin for the height, final size and cooking time. Using a 10 x 10 pan makes the cake into 20 serves. Smaller tins or loaf pans can be used (make sure the tin is large enough to hold the batter), but cooking times will vary for each. I have also made this cake in a 8 x 8 inch tin. When using the 8 x 8 tin, the cooking time increases to about 60 minutes and the cake will be noticeably browner on the outside when ready, as it will take longer to completely cook through.
Due to the cream cheese frosting, this cake is best stored in the fridge, where it is best eaten within 3 days. Allow the slices to come to room temperature before eating, for the best texture.
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Banana Cake with Cream Cheese Frosting
Ingredients
- 185 grams butter unsalted, softened at room temperature
- ¾ cup brown sugar 150 grams
- ¾ cup sugar approx. 170 grams
- 2 teaspoons vanilla bean paste or good quality vanilla extract
- 2 eggs room temperature
- 1 ½ cup mashed bananas (400 grams) about 4 medium bananas, over-ripe and spotty
- ½ cup vegetable oil or canola oil
- 2 ½ cups plain flour all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon bicarb soda baking soda
- ½ teaspoon salt
- 1 cup buttermilk
Optional
- ½ cup chopped walnuts
Cream cheese frosting
- 1 â…” cup cream cheese 375 grams, softened at room temperature
- 1 ½ cups icing sugar confectioners sugar
- 3 tbs lemon juice
Instructions
To make the banana cake
- Pre-heat oven to 175 °C (347 F) and line a 10 x 10 inch square (25cm square) cake tin with baking paper.
- Place the softened butter, sugars and vanilla into a large mixing bowl and beat with a wooden spoon for a few minutes, until pale, soft and fluffy. An electric beater can also be used.
- Add one egg and beat until the egg has incorporated into the mixture. Add the second egg and beat until combined.
- Add the mashed banana and oil and stir to combine.
- In a small bowl, combine the flour, baking powder, bicard soda and salt and stir to combine. Add half of the flour mix to the butter mixture and gently fold until combined.
- Add half of the buttermilk and stir.
- Add the remaining flour and fold, followed by the remaining buttermilk. Gently fold until just combined. If you are adding chopped walnuts, gently fold them into the batter.
- Gently add the batter to the prepared cake tin and bake for 40-45 minutes (60 minutes for an 8 x 8 inch square tin), or until the cake has cooked through. You can test the cake by inserting a wooden skewer into the centre of the cake. If it comes out clean, with a few crumbs sticking, it is ready.
- Transfer to a wire rack to cool.
For the cream cheese frosting
- Make sure the cream cheese is at room temperature and soft, to avoid lumps.
- Using an electric mixer on medium speed (or a hand mixer if you don’t have an electric one), beat the cream cheese and lemon juice until smooth. Slowly add the icing sugar bit by bit, until completely combined. For a thinner frosting, add a little more icing sugar and lemon juice. Refrigerate until required.
To decorate
- Top the cooled cake with a layer of cream cheese frosting and when ready to serve, sprinkle with any of your favourite toppings, like chopped walnuts. Slice and serve. Enjoy!
Notes
- Make ahead and freezing instructions; prepare the cake and bake according to the instructions below. Allow it to cool completely and then wrap it firmly. Store in the fridge for up to 3 days, or freeze for up to 3 months. Bring to room temperature before topping with the frosting.
- Make sure you have brown and spotty bananas for this cake. The browner, the better! You will notice the difference in flavour.
- Buttermilk is required for this recipe. If you don’t have any on hand, you can easily make a substitute at home. Just add 1 tablespoon of vinegar or lemon juice to 1 cup of full cream milk. Stir and let it sit for 10 minutes before adding it to the batter.
- Be sure not to overmix the batter, or the cake won’t be as light and fluffy. You want to keep the bubbles in the batter so the cake is soft, airy and light.
- While this cake stores best in the fridge, I recommend leaving it at room temperature for 30 minutes before eating, for the best texture.
- Please note that the nutrition information is based on the recipe being cut into 20 pieces, with one piece of cake topped with frosting being one serve. The nutritional information is an estimate only and does not take into account any additional toppings being added to the cake.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
Update Notes: This recipe was originally published in June 2019, but was re-published with new information, helpful tips and photos in January 2022.
Blitzo says
Hi there, I love the taste of your recipes regarding banana cake its good and healthy to eat.
Andrea Geddes says
Hello! Thank you so much, I’m so glad you enjoyed it 🙂
Jaimie says
Something a bit different to banana bread to be rid of my leftover bananas! Thank you!!
Andrea Geddes says
Thanks Jaimie! I always seem to make banana bread now, but this cake is a little more special!
Sylvie says
The perfect cake to make with ripe bananas! Love the idea of ginger crumble too, it’s such a clever way to add some crunch to the dessert!
TheCookingCollective says
Thanks Sylvie! The ginger and banana flavour go perfectly together and it does add a nice crunch!
Sally says
Such a great idea for using up those spotty banana’s instead of yet another loaf of banana bread. This cakes looks so perfectly soft and moist especially with all of that frosting on top! Yum!
TheCookingCollective says
Thanks Sally! I sometimes buy extra bananas just so that I can eat cake!