How often have you been promised a wonderfully moist banana cake, only to be presented with something disappointingly dry and bland? We know the feeling well. You look at those browning, spotty bananas on your worktop, brimming with potential, and imagine turning them into a tender, aromatic cake that fills your home with the most welcoming scent. Your quest for that perfect bake is officially over. We’re here to share our tried-and-tested, guaranteed-to-impress Moist and Delicious Banana Cake Recipe, which is destined to become a cherished family favourite.

This is far more than just a standard banana cake; it’s a true celebration of simple, beautiful flavours. We rely on a few specific ingredients and methods to guarantee that every slice is exceptionally soft, bursting with sweet banana notes, and topped with a rich, tangy cream cheese frosting. It’s the ideal cake for a relaxed afternoon with a cup of tea, a special occasion, or whenever you fancy a delightful sweet treat. Right then, let’s begin baking!

Why You’ll Adore This Recipe

• A Supremely Tender Crumb: Our secret to an incredibly soft cake that remains moist for days is the combination of soured cream and very ripe bananas.
• Exquisite Flavour Balance: The natural sweetness of the banana is beautifully elevated by a touch of cinnamon and vanilla, creating a perfect harmony with the zesty cream cheese frosting. It’s sweet, but never cloying.
• Made with Pantry Staples: You won’t find any complex or difficult-to-source ingredients here. It’s likely you already have everything you need in your kitchen cupboards.
• Guaranteed Success Every Time: We have perfected this recipe through countless trials. If you follow our straightforward steps, you are assured of baking the best banana cake you have ever tasted.
• A Brilliant Use for Overripe Bananas: Don’t even think about discarding those brown-skinned bananas! This recipe masterfully transforms them from overlooked fruit into the hero of a truly sensational dessert.

Ingredients

• 250g (2 cups) plain flour
• 1 tsp bicarbonate of soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 3 large, very ripe bananas, mashed (about 350g)
• 115g (1/2 cup) unsalted butter, softened
• 150g (3/4 cup) soft light brown sugar
• 100g (1/2 cup) caster sugar
• 2 large free-range eggs, at room temperature
• 1 tsp vanilla extract
• 120ml (1/2 cup) soured cream, at room temperature
• 225g (8 oz) full-fat block cream cheese, softened
• 115g (1/2 cup) unsalted butter, softened
• 400g (3 1/4 cups) icing sugar, sifted
• 1 tsp vanilla extract
• A pinch of salt

To achieve the best possible outcome, we strongly suggest using digital scales for precise measurements, though we have included cup conversions for convenience. It’s also vital that your chilled ingredients, such as the eggs, butter, and soured cream, are brought to room temperature before you start.

• For the Banana Cake:
• 250g (2 cups) plain flour
• 1 tsp bicarbonate of soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 3 large, very ripe bananas, mashed (about 350g)
• 115g (1/2 cup) unsalted butter, softened
• 150g (3/4 cup) soft light brown sugar
• 100g (1/2 cup) caster sugar
• 2 large free-range eggs, at room temperature
• 1 tsp vanilla extract
• 120ml (1/2 cup) soured cream, at room temperature
• For the Cream Cheese Frosting:
• 225g (8 oz) full-fat block cream cheese, softened
• 115g (1/2 cup) unsalted butter, softened
• 400g (3 1/4 cups) icing sugar, sifted
• 1 tsp vanilla extract
• A pinch of salt

How to Make the Perfect Homemade Banana Cake

Creating this cake is a wonderfully simple affair. We’ve outlined the method in clear, easy-to-follow steps to help you on your way.

Step 1: Prepare Your Tins and Ingredients

1. Begin by preheating your oven to 180°C (160°C Fan / Gas Mark 4).
2. Thoroughly grease and line the bottom of two 20cm (8-inch) round cake tins with baking parchment. A light dusting of flour on the greased sides will also help the cakes to come out cleanly.
3. In a separate bowl, sift and whisk together the plain flour, bicarbonate of soda, baking powder, salt, and ground cinnamon. Put this bowl to one side. This ensures the raising agents are distributed evenly for a consistent rise.

Step 2: Mix the Wet Ingredients

1. In a large bowl, using either a stand mixer with the paddle attachment or an electric hand mixer, cream the softened butter with both the soft light brown sugar and caster sugar. Beat on a medium-high speed for 3-4 minutes until the mixture is visibly lighter in colour and has a fluffy texture. This step is key for incorporating air, giving the cake its lovely lightness.
2. Introduce the eggs one by one, ensuring each is fully mixed in before adding the next. Remember to scrape down the sides of the bowl periodically. Don’t be alarmed if the mixture appears slightly curdled; it will smooth out once the flour is added.
3. Next, mix in the vanilla extract and the mashed bananas until they are just incorporated.

Step 3: Combine and Bake

1. Introduce the dry ingredients to the wet mixture in three parts, alternating with the soured cream in two parts. Always start and finish with the dry ingredients. Mix on a low speed only until everything is just combined.
2. Take great care not to overmix the batter. The moment you no longer see any flour streaks, stop mixing. Overmixing can develop the gluten in the flour, leading to a tough cake. For further reading, check out this great guide on how to avoid a dense cake from King Arthur Baking.
3. Pour the batter evenly between the two prepared tins, and use a spatula to level the tops.
4. Bake in the preheated oven for 30-35 minutes. You’ll know they’re ready when a skewer inserted into the centre of the cakes comes out clean, or with just a few moist crumbs clinging to it.
5. Allow the cakes to cool in their tins for about 10 minutes. Then, gently invert them onto a wire rack to cool down completely. It is absolutely essential that they are fully cooled before frosting.

The Perfect Cream cheese frosting banana cake

While the cake itself is a delight, it’s the frosting that truly elevates it. The zesty tang of the cream cheese provides a wonderful contrast to the cake’s sweetness, resulting in a perfectly harmonious flavour. And it couldn’t be easier to make.

1. In a large bowl, beat the softened cream cheese and butter together using an electric mixer on medium speed. Continue for about 2 minutes until the mixture is completely smooth and creamy.
2. Sift in the icing sugar in stages, mixing on a low speed until it has all been incorporated. Add the vanilla extract and a pinch of salt.
3. Once the sugar is fully mixed in, turn the speed up to medium-high and beat for a further 2-3 minutes. The frosting should become wonderfully light, fluffy, and smooth.
4. When your cake layers are completely cool, place the first layer on a serving plate. Generously spread about half of the frosting over the top. Position the second layer on top, and use the rest of the frosting to cover the top and sides. For a charming, rustic look, you can create gentle swirls using the back of a spoon or an offset spatula.

What to Serve Before Your Easy Banana Dessert

This superb cake serves as a wonderful conclusion to any main course. It pairs beautifully after a comforting meal like our Garlic Parmesan Chicken Pasta Recipe or a flavour-packed dish such as our vibrant Sticky Chicken Rice Bowls. It stands as a truly versatile and easy banana dessert, perfect for rounding off any dining experience.

FAQ

Our Final Thoughts on This Recipe

There’s a special kind of joy that comes from a classic recipe executed perfectly, and this homemade banana cake is a prime example. It is reliable, comforting, and has a taste that can only be described as lovingly homemade. The partnership between the exceptionally moist sponge and the zesty, sweet frosting is truly a match made in baking heaven.

So, the next time you spot those bananas getting a little too brown, we hope you’ll see an opportunity, not a problem. You now hold the secret to a genuinely memorable dessert. Go on, switch on that oven and let the glorious aroma of baking fill your kitchen. We would love it if you could leave a comment and rating below to tell us how you got on – we always enjoy hearing from you!

Recipe Card

Prep: 20 mins
Cook: 30-35 mins
Serves: 12

Ingredients

• For the Banana Cake:
• 250g (2 cups) plain flour
• 1 tsp bicarbonate of soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 3 large, very ripe bananas, mashed (about 350g)
• 115g (1/2 cup) unsalted butter, softened
• 150g (3/4 cup) soft light brown sugar
• 100g (1/2 cup) caster sugar
• 2 large free-range eggs, at room temperature
• 1 tsp vanilla extract
• 120ml (1/2 cup) soured cream, at room temperature
• For the Cream Cheese Frosting:
• 225g (8 oz) full-fat block cream cheese, softened
• 115g (1/2 cup) unsalted butter, softened
• 400g (3 1/4 cups) icing sugar, sifted
• 1 tsp vanilla extract
• A pinch of salt

Instructions

1. Preheat oven to 180°C (160°C Fan / Gas Mark 4). Grease and line the bottom of two 20cm (8-inch) round cake tins.
2. In a bowl, whisk together the plain flour, bicarbonate of soda, baking powder, salt, and ground cinnamon.
3. In a large bowl, cream the softened butter with the brown and caster sugars on medium-high speed for 3-4 minutes until light and fluffy.
4. Beat in the eggs one at a time, then mix in the vanilla extract and mashed bananas.
5. Alternately add the dry ingredients and the soured cream to the wet mixture, starting and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
6. Divide the batter evenly between the prepared tins and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
7. Allow cakes to cool in their tins for 10 minutes before inverting onto a wire rack to cool completely.
8. For the frosting, beat the softened cream cheese and butter together until completely smooth and creamy (about 2 minutes).
9. Sift in the icing sugar, add the vanilla extract and a pinch of salt, and mix on low speed until incorporated.
10. Increase speed to medium-high and beat for a further 2-3 minutes until the frosting is light and fluffy.
11. Once the cake layers are completely cool, place one layer on a serving plate, spread with half the frosting, top with the second layer, and frost the top and sides with the remaining frosting.