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Banana Cake Recipe: Easy Moist & Fluffy Homemade Bakery-Style Cake

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This homemade banana cake is incredibly moist, fluffy, and bursting with real banana flavor. With a tender crumb and optional cream cheese frosting, it’s a bakery-style treat that’s easy enough for any occasion.

Ingredients

Scale
  • 2 1/2 cups (310g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 3 large ripe bananas (about 1 1/2 cups / 350g mashed)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • For the Frosting (optional):
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking pan with butter or nonstick spray, and line with parchment paper if desired.
  2. Peel and mash 3 large ripe bananas until very smooth (about 1 1/2 cups).
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
  4. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3 minutes on medium speed.
  5. Beat in eggs, one at a time, scraping the bowl after each addition. Mix in vanilla extract.
  6. Add mashed bananas and mix until just combined.
  7. With the mixer on low, add the flour mixture in three parts, alternating with buttermilk. Begin and end with flour. Mix until just combined; do not overmix.
  8. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 32-38 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
  11. For the frosting (optional): Beat together cream cheese, butter, powdered sugar, vanilla, and a pinch of salt until creamy and spreadable. Frost the cooled cake.
  12. Slice and serve. Enjoy at room temperature or chilled.

Notes

Use very ripe bananas for the best flavor and moisture. Do not overmix the batter after adding flour to keep the cake tender. Let the cake cool completely before frosting to prevent the frosting from melting. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and plant-based dairy substitutes. Add-ins like walnuts or chocolate chips can be gently folded in at the end.

Nutrition

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Find it online: https://magnetmeal.com/banana-cake-recipe-easy-moist-and-fluffy-homemade-bakery-style-cake/