Site icon the dutch baker

The Banana Cake

A true classic! Banana cake with luscious cream cheese frosting is the definition of comfort food. This cake is so soft and flavourful, you can easily top it with different frostings, such as chocolate or caramel to make it your best banana cake.

Banana cakes are one of my all time favourite cakes 😁. Having a favourite cake flavour is always difficult to decide. I can go as far as saying that if I had to pick between a variety of cakes like vanilla, chocolate, red velvet etc I would most likely reach for a luscious, silky smooth, moist and fluffy banana cake. Especially if it’s slathered with cream cheese frosting!

I love this banana cake so much! It’s super easy to make and the results are fantastic. I’ve actually made this cake several times before but had never shared it on my site so I wanted to make sure that this classic layered version had it’s own spot on my blog.

This cake uses the standard creaming method for ultra fluffy-ness. I love dense banana breads and cakes especially when they’re moist and soft but I also wanted to have a cakey and fluffy version which is tricky since we are working with banana. Having said that, I’m soo happy with the results of this cake 😃

Breakdown of this cake

The crumb of this banana cake is super soft, stick-to-your-fork-moist, wonderfully fluffy and bursting with banana flavour. Every time I make this recipe, I am surprised at just how delicious it is.

Cream cheese frosting

It’s well known that the common frosting to pair with banana cake, and fruit or spice cake, is cream cheese. This is because the tang from the cream cheese is so good with the cake flavour. The creamy and light texture is also so luscious that it melds so well with these kind of cakes.

I used my favourite, super simple cream cheese frosting recipe. It’s just butter, cream cheese, icing sugar and vanilla. I have a neat trick that I use to make the frosting sturdy without having to refrigerate: soft butter, cold cream cheese. I learned this technique from Emma’s Goodies and have been using it ever since. It truly is the best way to make cream cheese frosting.

Tips for this cake

To get this dreamy taste and texture in this cake, there are a few things that need to be mentioned:

Everything else is pretty much straightforward. Feel free to add any spice into the cake such as cinnamon. You can also play around with the fillings and frosting. Chocolate, caramel or toffee would be great. Nuts, walnuts or pecans, are also a wonderful addition to a banana cake. Make sure to toss them into the dry mix before folding into the batter to ensure they spread evenly.

Once you’ve baked and frosted the cake, keep it stored in an airtight container. Banana cakes are incredibly better after they have had time to set. I usually make them the night before because the cake flavour and texture is so much better the next day.

I hope you guys enjoy this cake and remember to tag me @dutchbakerblog on Instagram, Facebook or Twitter 😊

The Banana Cake

Recipe rating: 4.9 from 7 votes
Recipe by Linda @thedutchbaker

10 – 12

Prep time


Cooking time


Total time



This recipe can be used to make a 9×13 inch cake too.

Cook Mode

Keep the screen of your device on


  • 3 cups (375gms) all purpose flour

  • 1 teaspoon baking soda

  • 1 1/2 teaspoons baking powder

  • 3/4 teaspoon salt

  • Optional: 1/2 teaspoon cinnamon

  • 1 cup (200gms) white sugar

  • 1/2 cup (100gms) soft brown sugar

  • 1/2 cup (100gms) softened unsalted butter

  • 1/4 cup (60mls) oil

  • 3 large eggs

  • 1 tablespoon vanilla extract

  • 1 cup (250mls) buttermilk*

  • 1/2 cup (120mls) sour cream**

  • 1 1/2 cups (3 – 4 bananas) over ripe, spotted bananas, mashed well

  • Cream Cheese Frosting
  • 1 cup (200gms) salted softened butter

  • 12 oz (1 1/2 cups) cold brick style cream cheese

  • 4 cups (500gms) icing sugar

  • 1 teaspoon vanilla extract

  • Whipping cream if needed


  • Preheat oven to 160C/325F. Grease and flour cake pans or line the bottoms with baking paper.
  • In a mixing bowl, whisk together the flour, baking powder, baking soda, salt and optional cinnamon.
  • In a separate bowl, add the butter, the sugars and 2 tablespoons of the oil and cream until very paled and fluffy. Add in the remaining oil and whisk smooth.
  • Add in the eggs 1 at a time whisking between each addition and then the vanilla. Add in the bananas and whisk until combined.
  • Alternate in the dry mix with the buttermilk and sour cream starting and ending with the dry mix. Take care not to over mix. Batter will be slightly thick. Divide cakes in cake pans and cook until baked through, 25 – 30 minutes, and a toothpick comes out clean or with a few moist crumbs attached. Cool cakes on a wire rack for 10 – 15 minutes then place in an airtight container to continue cooling completely before frosting.
  • For the frosting
  • Whip the cream cheese until smooth. Add in the icing sugar and whip until combined, smooth and creamy, about 3 to 4 minutes.
  • Add in the butter a few tablespoons at a time, whipping until smooth in between each addition.
  • Add in vanilla to taste and cream if needed to thin out the frosting slightly.


  • *If you can’t find buttermilk, add an extra 1/4 cup sour cream and whisk with 3/4 cups/190mls milk. So you would use 3/4 cups sour cream and 3/4 cups milk for the recipe.
  • **If you can’t find sour cream then thick Greek yogurt or plain yoghurt can be used instead.

Did you make this recipe?

Tag @dutchbakerblog on Instagram

Exit mobile version