This banana cake is soft, tender, and incredibly moist, with a rich banana flavor that fills your kitchen with warmth as it bakes. Made with simple pantry ingredients and finished with a light vanilla glaze, it’s the kind of cake that feels comforting yet special, perfect for everyday baking or sharing with guests.
Why You’ll Love This Recipe
This recipe is easy to follow and delivers consistent, bakery-style results every time. It uses ripe bananas to create natural sweetness and moisture, resulting in a cake that stays soft for days. The crumb is tender without being heavy, the sweetness is balanced, and the glaze adds just the right finishing touch. It’s also versatile, freezer-friendly, and ideal for breakfast, brunch, or dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the banana cake
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3 very ripe bananas, mashed (about 1 1/2 cups)
1/2 cup sour cream or plain Greek yogurt
1/4 cup milk
For the vanilla glaze
1/2 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract
Directions
Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease it.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 to 3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until the mixture is smooth.
Mix in the mashed bananas, sour cream, and milk until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently just until incorporated. Do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before removing. If using the glaze, whisk together the powdered sugar, milk, and vanilla, then drizzle over the cooled cake.
Servings and timing
This recipe yields 10 slices.
Preparation time is about 15 minutes.
Baking time is 50 to 60 minutes.
Total time is approximately 1 hour and 10 minutes.
Variations
You can substitute the butter with an equal amount of neutral oil for an even moister texture. Brown sugar can replace granulated sugar for a deeper flavor. Chopped walnuts or pecans add crunch, while chocolate chips bring extra sweetness. For a slightly healthier version, replace up to half of the all-purpose flour with whole wheat flour.
Storage/Reheating
Store the cake at room temperature, covered, for up to 2 days. In the refrigerator, it will keep well for up to 5 days. To freeze, wrap the cake or individual slices tightly and freeze for up to 3 months. Thaw at room temperature and reheat slices gently in the microwave if desired.
FAQs
Can I make this banana cake into muffins?
Yes, pour the batter into a lined muffin tin and bake at 350°F for 18 to 22 minutes.
Can I skip the glaze?
Yes, the cake is delicious on its own, but the glaze adds extra sweetness and a polished finish.
Why did my banana cake turn out dense?
Overmixing the batter or using bananas that are not ripe enough can make the cake dense.
Can I use frozen bananas?
Yes, thaw them completely and drain any excess liquid before mashing.
How ripe should the bananas be?
They should be very ripe, with brown spots on the peel, for the best flavor and sweetness.
Can I make this cake dairy-free?
You can use dairy-free butter, plant-based yogurt, and plant-based milk with good results.
Does this cake need to be refrigerated?
It does not need refrigeration for the first two days, but refrigerating helps extend freshness.
Can I reduce the sugar?
Yes, you can reduce the sugar slightly, but the texture and sweetness may change.
What pan size works best?
A standard 9×5-inch loaf pan is ideal for even baking.
Can I add spices?
Yes, a small amount of cinnamon or nutmeg pairs beautifully with banana flavor.
Conclusion
This banana cake is a timeless classic that delivers comfort, flavor, and simplicity in every slice. With its moist crumb, rich banana taste, and optional glaze, it’s a recipe you’ll come back to again and again, whether you’re baking for family, friends, or just yourself.
This moist and fluffy banana cake is packed with real banana flavor and topped with a simple vanilla glaze. Perfect for breakfast, brunch, or dessert, it’s an easy one-bowl recipe that feels comforting yet impressive.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
3 very ripe bananas, mashed (about 1½ cups)
1/2 cup sour cream or plain Greek yogurt
1/4 cup milk
Vanilla Glaze:
1/2 cup powdered sugar
1–2 tbsp milk
1/2 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and grease lightly.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
Add eggs one at a time, mixing after each. Stir in vanilla.
Mix in mashed bananas, sour cream, and milk until combined.
Fold in dry ingredients gently just until no streaks remain.
Pour batter into prepared pan. Smooth the top and bake for 50–60 minutes or until a toothpick comes out clean.
Cool completely in the pan before removing.
For the glaze: whisk together powdered sugar, vanilla, and milk. Drizzle over cooled cake and let set.
Notes
Use very ripe bananas for the best flavor and sweetness.
Do not overmix the batter once dry ingredients are added to keep the cake light.
Add-ins like nuts or chocolate chips can be folded in before baking.
