Delicious Banana Cake Recipe

Delicious Banana Cake Recipe

How To Make Delicious Banana Cake

Ripe bananas won’t go to waste when you make this deliciously fluffy and moist banana cake with cream cheese frosting at home.

Preparation: 25 minutes
Cooking: 30 minutes
Cool Time: 1 hour
Total: 1 hour 55 minutes



For Banana Cake:

  • cupcoconut oil,or extra-virgin olive oil; or high quality vegetable oil
  • ½cuphoney,or maple syrup
  • 2large eggs
  • 1cupripe bananas,mashed, about 2 ½ medium or 2 large bananas
  • ¼cupmilk,(any brand of choice); or water
  • 1tspbaking powder
  • ½tspbaking soda
  • 1tspvanilla extract
  • ½tspsalt
  • ½tspground cinnamon
  • 1cupwhite whole wheat flour,or regular whole wheat flour
  • ¾cupwhole wheat pastry flour,or all-purpose flour
  • ½cupmix-ins,like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices, optional

For Cream Cheese Frosting:

  • 8ozcream cheese,softened to room temperature
  • 2tbspbutter,unsalted, softened to room temperature
  • cupspowdered sugar
  • 1tspvanilla extract


Banana Cake:

  1. Preheat the oven to 350 degrees F. Grease a 9-inch square baker.

  2. In a large bowl, beat the oil and honey together together with a whisk.

  3. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for 10 to 20 seconds in the microwave.)

  4. Add the baking powder, baking soda, vanilla, salt and cinnamon, and whisk to blend.

  5. Add both flours, switch to a big spoon and stir just until combined. Some lumps are okay! Gently fold in any additional mix-ins if you’re adding any.

  6. Pour the batter into your greased baker. Bake for 30 to 34 minutes, or until a toothpick inserted into the center comes out clean.

  7. Place the cake pan on a cooling rack and let the cake cool completely before frosting.

Cream Cheese Frosting:

  1. In a medium mixing bowl or the bowl of a stand mixer, combine the softened cream cheese and butter. Using a hand mixer or a stand mixer (or your own strength), beat the cream cheese and butter together until fluffy.

  2. Add the powdered sugar and vanilla and stir with a spoon until it is incorporated (or else powdered sugar will fly everywhere), then whip the frosting until it’s nice and fluffy.

To Assemble:

  1. Spread frosting evenly over the top of the cake, then slice it and serve. This cake is best stored in the refrigerator for up to 4 days.


  • Calories: 477.37kcal
  • Fat: 23.79g
  • Saturated Fat: 15.83g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 4.32g
  • Polyunsaturated Fat: 1.26g
  • Carbohydrates: 63.71g
  • Fiber: 3.93g
  • Sugar: 40.83g
  • Protein: 6.95g
  • Cholesterol: 86.08mg
  • Sodium: 366.03mg
  • Calcium: 100.06mg
  • Potassium: 280.08mg
  • Iron: 1.54mg
  • Vitamin A: 152.42µg
  • Vitamin C: 2.56mg
Want to share your own favorite banana cake recipe or discuss baking tips and techniques? Join the conversation in the Baking and Desserts forum!

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