Name: Moist Banana Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 3 ripe bananas, mashed (about 1 cup); ½ cup granulated sugar; ½ cup packed brown sugar; 2 large eggs; ½ cup plain yogurt or sour cream; ½ cup vegetable oil or melted butter; 1 tsp vanilla extract; 4 oz cream cheese, softened; 2 tbsp unsalted butter, softened; 1 cup powdered sugar; ½ tsp vanilla extract

Why You’ll Love This Recipe

I love how this banana cake turns humble, overripe bananas into something truly special. The texture is incredibly soft, and the sweetness is perfectly balanced by the tang of yogurt or sour cream. Topped with a smooth cream cheese frosting, it’s the kind of treat I want to enjoy with a cup of tea or share at a gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 ripe bananas, mashed (about 1 cup)
½ cup granulated sugar
½ cup brown sugar, packed
2 large eggs
½ cup plain yogurt or sour cream
½ cup vegetable oil or melted butter
1 teaspoon vanilla extract

Frosting (optional):

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
½ teaspoon vanilla extract

Directions

I preheat the oven to 350°F (175°C) and grease and flour an 8- or 9-inch round cake pan, or line it with parchment.
In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, I combine the mashed bananas with both sugars. Then, I beat in the eggs, yogurt, oil, and vanilla until smooth.
I fold the dry ingredients into the wet mixture just until combined, being careful not to overmix.
I pour the batter into the prepared pan and smooth the top.
I bake the cake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the frosting, I beat the cream cheese and butter together until creamy. Then, I gradually add powdered sugar and vanilla, beating until smooth.
Once the cake is completely cooled, I frost it, slice, and serve.

Servings and timing

This recipe makes 12 slices. Prep time is 15 minutes, baking time is 30 minutes, and total time is approximately 45 minutes. Each slice has about 260 kcal (without frosting).

Variations

Sometimes I stir chopped walnuts or chocolate chips into the batter for texture. I also like swapping the cream cheese frosting for a simple vanilla glaze or dusting of powdered sugar when I want a lighter finish.

storage/reheating

I store the cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. For longer storage, I wrap individual slices and freeze them. I let slices thaw at room temperature or warm them slightly in the microwave.

FAQs

Can I use frozen bananas?

Yes, I thaw frozen bananas and drain excess liquid before mashing. They work just as well as fresh.

Can I make this cake into cupcakes?

Absolutely. I divide the batter into a lined muffin tin and bake for about 18–22 minutes.

Can I skip the frosting?

Yes, the cake is flavorful and moist enough to enjoy on its own. A dusting of powdered sugar is a nice touch too.

How do I keep the cake from being dense?

I make sure not to overmix the batter and measure the flour accurately. This keeps the texture light and tender.

What kind of yogurt should I use?

I use plain full-fat yogurt or Greek yogurt for the best texture and flavor, but sour cream works just as well.

Conclusion

This Moist Banana Cake is one of those reliable, delicious recipes I keep coming back to. Whether frosted or plain, it delivers pure banana flavor with a luscious crumb that melts in my mouth. It’s easy, satisfying, and always a hit wherever I serve it.