The BEST Banana Cake
Ultra-moist banana cake topped with rich cream cheese frosting. Easy homemade dessert perfect for birthdays or potlucks.
Ingredients
- 1 ½ cups ripe bananas mashed (about 3–4 bananas)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¼ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream or buttermilk
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened (for frosting)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking pan. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a large bowl, cream softened butter, oil, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in mashed bananas and vanilla extract. Mix in sour cream until smooth. Gradually add dry ingredients and mix just until combined. Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean. Let cake cool completely. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract until creamy. Spread frosting evenly over cooled cake and serve.
Notes
Use very ripe bananas for maximum sweetness and moisture. Do not overmix the batter to maintain a soft crumb. Store cake covered in the refrigerator for up to 5 days or freeze unfrosted cake for up to 2 months.