This is, hands down, the BEST banana cake I’ve ever had.  It’s soft, moist and rich all at the same time!  Once cooled this cake is topped with a totally irresistible lemon cream cheese frosting for a perfect dessert your family will love.

A piece of Banana Cake on a plate

I love a good banana cake, it just reminds me of being a kid because my Grandpa and Grandma made the BEST banana cupcakes. I can still smell them baking in my grandma’s kitchen, waiting impatiently with my sisters.

This cake is reminiscent of my favorite banana cupcakes.  It is soft and fluffy and incredibly moist and topped with my favorite ever lemony cream cheese frosting.

Banana Cake being served out of cake pan

As much as I love a fluffy banana cake, I love it even more when it’s topped with an amazing cream cheese frosting! I add in a little bit of lemon zest and lemon juice for extra flavor in my cream cheese frosting but if you prefer, you can leave out the lemon and substitute vanilla.

Regardless of how you top it, once you try this cake, it’ll be your go-to.  Every time you have overripe bananas on the counter you’ll want to make this recipe! In fact, I often buy extra bananas to ripen and make this cake!

Single serving of Banana Cake on a wooden plate

Tips to ensure a soft moist result:

  • Ensure your ingredients are at room temperature (eggs and butter)
  • You need the acidity from the lemon juice (& milk) mixture.  Subbing in just milk or cream won’t work.  (You can use buttermilk in its place if needed).
  • When mixing your butter, sugar, eggs and vanilla, beat the mixture until VERY fluffy, almost the consistency of a fluffy buttercream frosting.  This should take about 5 minutes.
  • When adding the flour mixture you want to mix until just combined.  Over-mixing will cause a dense chewy result.
  • The cooking time on this cake can vary!  Check your cake at 55 minutes, if it isn’t ready, continue cooking until a toothpick comes out clean (this can be up to an additional 20 minutes depending on your oven).  The result will be a moist and irresistible banana cake.

Happy Baking!

frosted banana cake with a banana on top on a wood plate
4.92 from 1442 votes↑ Click stars to rate now!
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The Best Banana Cake

This Banana Cake is soft, moist and rich all at the same time! Once cooled this cake is topped with a totally irresistible lemon cream cheese frosting for a perfect dessert your family will love.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 15 servings


  • 1 ½ cups milk
  • 2 ½ tablespoons lemon juice divided
  • 1 ⅓ cup mashed bananas
  • cup butter softened
  • ½ cup brown sugar
  • 1 cup white sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 3 cups flour
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt


  • 8 ounces cream cheese
  • cup butter softened
  • 1 teaspoon lemon juice
  • 1 ½ teaspoons lemon zest from 1 lemon
  • 3-3 ½ cups powdered sugar


  • Preheat oven to 350°. Grease and flour a 9 x 13 pan.
  • Place 1 ½ tablespoons lemon juice in a measuring cup. Top to 1 ½ cups with milk. Set aside.
  • Mix together mashed banana with 1 tablespoon lemon juice, set aside.
  • Beat together butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting).
  • Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in bananas. Pour into prepared pan.
  • Put into the oven and reduce heat to 300°F. Bake 60 – 70 minutes (see note below) or just until toothpick inserted in center comes out clean (do not over bake).
  • Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.


  • Cream together butter & cream cheese until fluffy. Add in lemon zest and juice.
  • Add powdered sugar a little at a time until you reach desired consistency. Spread over cooled cake.



The cooking time on this cake can vary! Mine takes about 60 minutes. Check your cake at 55 minutes, if it isn’t ready, continue cooking until a toothpick comes out clean (this can be up to an additional 20-30 minutes depending on your oven).
4.92 from 1442 votes

Nutrition Information

Calories: 470 | Carbohydrates: 70g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 84mg | Sodium: 331mg | Potassium: 178mg | Fiber: 1g | Sugar: 48g | Vitamin A: 680IU | Vitamin C: 3.1mg | Calcium: 62mg | Iron: 1.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

Repin this Delicious Dessert!

Slice of Banana Cake on a plate

This recipe has been retested and updated 11/20/16.

Very slightly adapted from 



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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


    1. We have only made this recipe as written Hillary, so I can’t say for sure. If you do try it, we would love to hear how it turns out!

  1. I’ve been searching for a recipe like this for so long! When I was a kid, my neighbor would make THE most amazing banana bread and it tastes exactly like this one. This might be the closest I’m gonna get to having that recipe. Thank you so so much for sharing :)

    1. Hi Yolanda, we have only made this recipe as written but you could always sprinkle chopped walnuts or pecans on top after it’s been iced!

    1. I like to keep it in the fridge and let it sit at room temperature for about 30 minutes before I serve it. Enjoy, Rose!

  2. Am trying this cake for the first time. Should the bananas be over-ripe? Does this cake freeze well if not frosted? when putting it in the freezer hot, can I leave it there to freeze for future use?

    1. Hi Shirley, the bananas should be ripe so they’re easy to mash. Other readers have had success freezing this cake and frosting it once it’s thawed.
      And yes, this cake can go straight from the oven to the freezer for future use. Let us know how it works out for you!

  3. For everyone wondering: I baked this in two 8” round pans at 350 degrees for 28 minutes. Turned out moist and delicious!5 stars

  4. Delicious! The cake did seem very dense more like a banana bar. Is there a way to make it lighter/fluffier? Otherwise I may make it make it is a larger pan as bars.

    1. When mixing your butter, sugar, eggs and vanilla, beat the mixture until VERY fluffy, almost the consistency of a fluffy buttercream frosting. This should take about 5 minutes and will help make the cake light and fluffy!

    1. Hi Kathleen, if you scroll down to the recipe in step one we indicate the pan size! We use a 9×13 pan however, if using a glass pan you may want to let it cool slightly before putting directly into the freezer. I hope that helps!

    1. That shouldn’t affect how it turns out, but depending on the size of your round pan you will need to adjust the cooking time!

  5. hubby made this and SUPER yummy! But with the square pan, the 15 servings as shown on the recipe didn’t work for even slices so we did 12 slices. Is the calories accurate though….each slice, of 15 slices, is 470 calories? thanks!5 stars

    1. Hi Kit, the calorie count is an estimate but should be close. For a more accurate calorie count we recommend using an external tracker like MyFitnessPal.

    1. Hi Karen, some people have struggled with this recipe at higher altitudes but I would love to hear how it turns out for you!

    2. i am making that delicious looking banana cake and i was wondering if i put it in the freezer directly from the oven or do i cool it first. and also do you do this with all of your cakes? thank you5 stars

      1. We only do it for this cake but it helps make it moist. If you using a glass pan and concerned of it shattering you can definitely let it cool a little first.

  6. I just made this cake. I will never make banana nut bread again. this cake is moist, not too sweet, and feeds a whole bunch of people. I followed the recipe exactly and got excellent results.
    thank you for sharing your recipes.