Some cakes just know how to steal the show without trying too hard, and this banana cake? It’s that kind of dessert. Picture this: a golden, tender crumb with just the right kiss of banana sweetness — not overpowering, not shy either. It’s the kind of cake I whip up when I have bananas on their last leg and a craving I can’t ignore. I’ve baked a lot of cakes in my day, but this one always finds its way back into the spotlight. It’s perfect with a warm cup of coffee or when you’re too lazy for frosting (but hey, I included a simple one just in case you’re feeling fancy). It’s kid-approved, neighbor-requested, and even my banana-hating cousin went back for seconds. We all need that one trusty recipe in our back pocket for impromptu guests or when you’re in your pajamas at 9 PM thinking, ‘Cake would fix this.’ Let this banana cake be yours. It’s reliable, low-fuss, and delivers every single time.

1) Key Takeaways
2) Easy Banana Cake Recipe
3) Ingredients for Banana Cake
4) How to Make Banana Cake
5) Tips for Making Banana Cake
6) Making Banana Cake Ahead of Time
7) Storing Leftover Banana Cake
8) Try these Cakes next!
9) Banana Cake
10) Nutrition

1) Key Takeaways

This easy banana cake recipe is rich, flavorful, and never dry.
It’s a great use for overripe bananas sitting on your counter.
Perfect as a weekday treat or weekend baking project.
You don’t need any fancy equipment or ingredients to get it right.

2) Easy Banana Cake Recipe

Every kitchen has that one recipe you turn to again and again. For me, it’s this banana cake. Whenever I spot those spotted bananas softening on the counter, I hear this cake calling my name. It’s soft, sweet, and loaded with that deep banana flavor you only get from overripe fruit.

This is one of those easy cake recipes that doesn’t ask much from you. No layers. No frills. Just a big comforting pan of golden banana cake that fills your kitchen with the kind of smell that says home. I usually make it in a 9×13 dish, but you can go with a couple of loaf pans too if that’s your vibe.

If you’ve got kids or roommates, prepare for it to disappear faster than you can say “save me a slice.” Don’t skip the buttermilk—it gives the crumb that tender bounce. Plus, this easy cake recipe freezes like a dream. Just wrap it up tight, and you’ve got a backup dessert on standby.

3) Ingredients for Banana Cake

Mashed Bananas: Ripe bananas are the heart of this recipe. The darker the peel, the better the flavor. They should mash easily and smell sweet and strong.

Lemon Juice: Just a splash keeps the bananas from turning brown and balances the sweetness a bit. It’s a little step that adds a lot of charm.

All-Purpose Flour: Nothing fancy needed here. Just your everyday flour gives the cake structure without weighing it down.

Baking Soda: This is what helps the cake rise up fluffy. Make sure it’s fresh—it really makes a difference in recipes like this.

Salt: A pinch brings out all the flavors and keeps the sweetness from overwhelming the bite.

Unsalted Butter: Softened, not melted. It should still hold shape but be easy to mix. Room temp is best here.

Granulated Sugar: Two full cups may sound like a lot, but it balances the banana and tangy buttermilk beautifully.

Eggs: These bind the batter together. I like to crack them into a separate bowl just in case one of them has attitude.

Vanilla Extract: Just a little adds warmth and rounds out the banana flavor. Skip it and you’ll notice.

Buttermilk: This is the secret to the soft crumb. It adds a hint of tang and helps the cake stay tender for days.

4) How to Make Banana Cake

Step 1. Preheat the oven to 350°F. Grease a 9×13 baking pan. I usually rub a little butter around the bottom and sides—just old-school habit.

Step 2. Mash those ripe bananas with lemon juice in a bowl. You want it smooth-ish but not baby food. Lumpy is just fine.

Step 3. In a second bowl, whisk together flour, baking soda, and salt. Get it combined well so there are no clumps.

Step 4. In a large bowl, cream the softened butter and sugar together. It should look pale and fluffy. Add eggs one at a time, then stir in the vanilla.

Step 5. Mix in the dry ingredients a bit at a time, alternating with the buttermilk. Don’t overmix. That’s how cakes get tough.

Step 6. Fold in the banana mash until it’s all one big happy batter.

Step 7. Pour the batter into the greased pan. Smooth the top with a spatula. Pop it into the oven for about 60 to 70 minutes.

Step 8. Once a toothpick comes out clean from the center, pull it out and let it cool on a rack. Then? Slice, serve, and maybe have seconds.

5) Tips for Making Banana Cake

Use super ripe bananas. If they look like they’ve had a rough week, they’re perfect. Those sugars have developed and will give your banana cake depth.

Don’t overmix the batter. Once the flour is in, stir just enough to combine everything. That’s how you keep your cake soft and light.

If your oven runs hot, check the cake at the 55-minute mark. The edges should pull slightly from the sides of the pan, and the top will be golden and firm.

6) Making Banana Cake Ahead of Time

You can absolutely bake this cake ahead. I usually make it the night before a family dinner. Just wrap it well in foil and it’ll keep on the counter for a couple of days.

If you’re prepping further ahead, slice and freeze individual pieces. They reheat nicely in the microwave or taste just fine cold, if you’re into that kind of thing.

When I want to dress it up, I’ll make a quick cream cheese frosting the next day. But honestly, this banana cake stands on its own. It’s that good.

7) Storing Leftover Banana Cake

Got leftovers? Cover the dish or transfer the slices into an airtight container. They’ll stay soft for three to four days at room temperature.

If you added frosting, I’d recommend the fridge. Just bring it back to room temp before eating, so the texture’s nice and soft again.

This is one of those easy cake recipes that holds up better than most. Whether you’re slicing into it fresh or on day three, it’s still got that homemade magic.

8) Try these Cakes next!

9) Banana Cake