Moist Easy Banana Cake – Soft, Flavorful, and Foolproof
If you’ve got a few spotty bananas on the counter and a craving for something cozy, this banana cake is the answer. It’s tender, fragrant, and wonderfully moist—no fancy equipment or skills needed. The batter comes together in minutes and bakes up into a soft, golden cake with a delicate crumb.
It’s perfect for afternoon tea, casual get-togethers, or a simple weeknight dessert. Top it with cream cheese frosting or keep it plain and enjoy a slice with coffee. Either way, it’s the kind of cake people come back for.
Moist Easy Banana Cake - Soft, Flavorful, and Foolproof
Ingredients
Method
- Preheat and prep: Heat your oven to 350°F (175°C). Grease and line an 8x8-inch square pan or a 9-inch round pan with parchment.
- Mash the bananas: In a large bowl, mash the bananas until mostly smooth with a few small lumps. You should have about 1 1/4 to 1 1/2 cups.
- Whisk the wet ingredients: Add granulated sugar, brown sugar, oil, eggs, yogurt (or sour cream), and vanilla to the mashed bananas.Whisk until well combined and glossy.
- Combine the dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Bring it together: Sprinkle the dry mix over the wet mixture. Gently fold with a spatula until just combined. Do not overmix; a few small streaks of flour are fine.
- Pan and level: Pour the batter into the prepared pan and smooth the top. Tap the pan lightly to release air bubbles.
- Bake: Bake for 30–38 minutes, depending on your pan and oven.The cake is done when the top is golden and a toothpick comes out with a few moist crumbs, not wet batter.
- Cool: Let the cake cool in the pan for 10 minutes, then lift it out and cool completely on a rack if you plan to frost. For serving plain, you can slice while slightly warm.
- Make the frosting (optional): Beat cream cheese and butter until smooth. Add vanilla and salt.Gradually beat in powdered sugar until creamy and spreadable.
- Frost and serve: Spread a generous layer of frosting over the cooled cake. Slice into squares and enjoy.
What Makes This Recipe So Good
- Super moist texture: Mashed ripe bananas and a touch of oil keep the cake soft and tender for days.
- Big banana flavor: Three large bananas infuse the cake with natural sweetness and rich aroma.
- Simple ingredients: Everything on the list is pantry-friendly and easy to find.
- No fuss method: You don’t need a mixer—just a couple of bowls and a whisk.
- Versatile: Bake it in a square pan, a round pan, or even as cupcakes.Frost it or leave it plain.
What You’ll Need
- 3 large ripe bananas (the spottier, the better)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1/2 cup neutral oil (canola, vegetable, or light olive oil)
- 2 large eggs (room temperature if possible)
- 1/2 cup plain yogurt or sour cream (adds moisture and tenderness)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon (optional but lovely)
Optional Cream Cheese Frosting:
- 4 ounces cream cheese (softened)
- 4 tablespoons unsalted butter (softened)
- 1 1/2 to 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prep: Heat your oven to 350°F (175°C). Grease and line an 8×8-inch square pan or a 9-inch round pan with parchment.
- Mash the bananas: In a large bowl, mash the bananas until mostly smooth with a few small lumps. You should have about 1 1/4 to 1 1/2 cups.
- Whisk the wet ingredients: Add granulated sugar, brown sugar, oil, eggs, yogurt (or sour cream), and vanilla to the mashed bananas.Whisk until well combined and glossy.
- Combine the dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Bring it together: Sprinkle the dry mix over the wet mixture. Gently fold with a spatula until just combined. Do not overmix; a few small streaks of flour are fine.
- Pan and level: Pour the batter into the prepared pan and smooth the top. Tap the pan lightly to release air bubbles.
- Bake: Bake for 30–38 minutes, depending on your pan and oven.The cake is done when the top is golden and a toothpick comes out with a few moist crumbs, not wet batter.
- Cool: Let the cake cool in the pan for 10 minutes, then lift it out and cool completely on a rack if you plan to frost. For serving plain, you can slice while slightly warm.
- Make the frosting (optional): Beat cream cheese and butter until smooth. Add vanilla and salt.Gradually beat in powdered sugar until creamy and spreadable.
- Frost and serve: Spread a generous layer of frosting over the cooled cake. Slice into squares and enjoy.
Storage Instructions
- Room temperature: Unfrosted cake keeps well, covered, for up to 3 days.
- Refrigerator: If frosted, cover and refrigerate for up to 5 days. Bring slices to room temperature for best texture.
- Freezer: Wrap unfrosted slices tightly and freeze for up to 2 months.Thaw overnight in the fridge or 1–2 hours at room temp.
Why This is Good for You
This cake leans on bananas for natural sweetness, so it needs less added sugar than many desserts. Bananas provide potassium and fiber, which support heart and digestive health. Using oil and yogurt keeps the crumb moist without heavy butter, and that means a softer texture with less effort.
You’re still eating cake, of course, but it’s a thoughtful balance of comfort and simplicity.
What Not to Do
- Don’t use underripe bananas: Green or firm bananas won’t mash well and lack sweetness, leaving the cake bland.
- Don’t overmix the batter: Overworking the flour creates a tough, dense cake. Fold gently until just combined.
- Don’t overbake: This cake dries quickly if left too long. Start checking a few minutes early.
- Don’t skip the salt: A small amount sharpens the flavors and balances the sweetness.
- Don’t frost while warm: Warm cake will melt the frosting and turn it runny.
Recipe Variations
- Nutty crunch: Fold in 1/2 cup chopped walnuts or pecans for texture and flavor.
- Chocolate chip banana cake: Add 3/4 cup semisweet chocolate chips to the batter.
- Banana spice cake: Increase cinnamon to 1 1/2 teaspoons and add a pinch of nutmeg and cloves.
- Lighter version: Swap half the oil for unsweetened applesauce.The crumb stays tender with a bit less richness.
- Brown butter twist: Replace oil with 1/2 cup browned butter for a deeper, toasty flavor.
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Check for doneness a few minutes early.
- Dairy-free: Use dairy-free yogurt and skip the cream cheese frosting or use a vegan alternative.
- Cupcakes: Divide into 12 lined muffin cups and bake 18–22 minutes.
FAQ
How ripe should the bananas be?
Very ripe with lots of brown spots is ideal. The bananas should be soft and fragrant, which gives the cake its sweetness and strong banana flavor.
Can I reduce the sugar?
Yes.
You can reduce the total sugar by about 1/4 cup without hurting the texture. Keep in mind that very ripe bananas add sweetness, so taste will still be balanced.
Can I use whole wheat flour?
You can swap up to half the all-purpose flour for white whole wheat flour. The cake will be slightly denser but still moist and flavorful.
What if I don’t have yogurt or sour cream?
Use an equal amount of buttermilk, kefir, or even milk with 1 teaspoon of lemon juice stirred in and rested for 5 minutes.
The goal is a bit of tang and moisture.
Why is my cake dense or gummy?
That usually means the batter was overmixed or the cake was underbaked. Fold gently and bake until a toothpick shows moist crumbs, not wet streaks.
Do I need a mixer?
No. A whisk and spatula are enough for both the batter and the frosting if the ingredients are softened.
A mixer simply makes the frosting quicker.
Can I make this ahead?
Absolutely. Bake the cake a day ahead, wrap it tightly, and frost before serving. The flavors deepen slightly by the next day.
What size pan works best?
An 8×8-inch square or 9-inch round works perfectly.
For a 9×13-inch pan, double the recipe and bake 32–40 minutes, checking early.
Can I add fruit like blueberries?
Yes, but toss berries in a spoonful of flour first to prevent sinking. Add up to 1 cup gently at the end.
How do I get clean slices?
Let the cake cool completely, use a sharp knife, and wipe the blade between cuts. If frosted, chill for 20 minutes before slicing for tidy edges.
Wrapping Up
This moist easy banana cake keeps things simple while delivering big comfort.
With pantry ingredients, a quick mix, and a forgiving batter, it’s the kind of recipe you’ll reach for again and again. Make it plain for an everyday treat or add frosting to dress it up. Either way, it’s soft, flavorful, and just right for sharing—or saving a generous slice for yourself.
