My Go-To Moist Banana Cake Recipe: A Seriously Delicious Family Favorite

Do you have a few bananas sitting on your counter, their skins turning from sunny yellow to a deep, speckled brown? I know the feeling well. It’s that familiar race against time. Before you resign them to another loaf of banana bread, let me share a secret from my own kitchen that will completely change your dessert game. This is my tried-and-true moist banana cake recipe, a treat so tender and flavorful, it has become a legend among my family and friends.

We’re taking that classic banana sweetness and pairing it with a rich, fluffy peanut butter frosting. The result is a simple, yet show-stopping cake that tastes like pure comfort. It’s the kind of dessert that makes an ordinary Tuesday feel like a special occasion. So, let’s turn those overripe bananas into something truly spectacular. I’ll walk you through every step, and I promise, it’s easier than you think.

Quick Recipe

• Preparation Time: 25M
• Cooking Time: 35M
• Total Time: 1H
• Type of dish: Dessert
• Cuisine: American
• Recipe Yield: 12 servings
• Calories: 520 kcal per serving

Key Takeaways

Why This Recipe is a Keeper
Unbelievably Moist Crumb: The secret combination of oil and sour cream guarantees a tender, moist cake that stays fresh for days.
Perfect Flavor Harmony: The sweet, fruity notes of banana are perfectly balanced by the salty, creamy peanut butter frosting. It’s a classic combination for a reason!
Simple, No-Fuss Method: This is an easy banana cake that comes together in one bowl for the cake batter. No complicated techniques needed.
The Best Way to Use Ripe Bananas: Stop feeling guilty about those brown bananas! This recipe transforms them into the star of the show.

Why You’ll Fall in Love with This Moist Banana Cake Recipe

Over the years, I’ve tested countless banana cake variations. Some were too dry, others too dense. This recipe is the culmination of all that testing, a perfected version that hits every mark. This isn’t just any cake; it’s the best banana cake you’ll make at home. So, what makes it so reliable?

First, we use oil instead of butter in the cake batter. While butter adds flavor, oil provides superior moisture, creating that tender crumb we’re after. Second, a dollop of sour cream (or plain Greek yogurt) adds a slight tang that brightens the banana flavor and contributes even more moisture and tenderness.

Finally, we’re careful not to overmix the batter. This is probably the most important tip I can give you! Overmixing develops the gluten in the flour, which can lead to a tough, chewy cake instead of a light and fluffy one. We mix just until the ingredients are combined, and that’s it. It’s these little details that make a huge difference.

Gather Your Ingredients

The best recipes often use simple, everyday ingredients you might already have. Before you start, gather everything you need. It makes the whole process smoother and more enjoyable.

For the Moist Banana Cake

• All-Purpose Flour: The foundation of our cake. Make sure to measure it correctly!
• Baking Soda & Baking Powder: Our leavening agents. They work together to give the cake a beautiful lift.
• Salt: Just a pinch to balance the sweetness and enhance all the other flavors.
• Cinnamon: A classic pairing with banana that adds a touch of warmth.
• Very Ripe Bananas: You’ll need about 3-4 medium ones. The darker and spottier, the better! Riper bananas are sweeter and provide more moisture.
• Granulated Sugar & Brown Sugar: Using both adds depth of flavor. The molasses in the brown sugar also contributes to the cake’s moistness.
• Large Eggs: Make sure they are at room temperature. This helps them mix more evenly into the batter.
• Vegetable Oil: For that ultra-moist texture. Canola or another neutral oil works too.
• Sour Cream: Full-fat is best for richness and moisture. Room temperature is ideal.
• Vanilla Extract: Pure vanilla extract gives the best flavor.

For the Dreamy Peanut Butter Frosting

• Unsalted Butter: Softened to room temperature. This is key for a smooth, creamy frosting.
• Creamy Peanut Butter: Use a standard commercial brand like Jif or Skippy. Natural peanut butter can separate and make the frosting oily.
• Powdered Sugar: Also known as confectioner’s sugar. Sift it if it’s lumpy to ensure a silky-smooth texture.
• Milk or Heavy Cream: To thin the frosting to the perfect spreading consistency.
• Vanilla Extract & a Pinch of Salt: To round out the flavors.

Let’s Bake! Step-by-Step Instructions

Ready? Let’s turn these simple ingredients into something magical.

Making the Moist Banana Cake

1. Prep Your Pan and Oven: First things first, preheat your oven to 350∘F (175∘C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
2. Combine the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Whisking helps to evenly distribute everything, which means no surprise salty or bitter bites. Set this bowl aside.

3. Mash the Bananas: In a large bowl, mash your ripe bananas with a fork or a potato masher until they are mostly smooth. A few small lumps are perfectly fine and add great texture.
4. Mix the Wet Ingredients: To the bowl with the mashed bananas, add the granulated sugar, brown sugar, room-temperature eggs, vegetable oil, sour cream, and vanilla extract. Whisk everything together until it’s well combined and smooth.
5. Combine Wet and Dry: Pour the dry ingredients into the wet ingredients. Using a rubber spatula, gently fold the mixture together until just combined. Remember the golden rule: Do not overmix! A few streaks of flour are okay. The batter will be thick.
6. Bake the Cake: Pour the batter into your prepared pan and use the spatula to spread it into an even layer. Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean or with a few moist crumbs attached.
7. Cool Completely: Let the cake cool in the pan on a wire rack for about 20 minutes before turning it out (if you want) or simply letting it cool completely in the pan. This step is crucial! Frosting a warm cake will lead to a melted, soupy mess. Patience is a virtue in baking!

Making the Dreamy Peanut Butter Frosting

While the cake cools, you can whip up the frosting. This peanut butter frosting is so good, you might want to eat it with a spoon.

1. Beat Butter and Peanut Butter: In a large bowl using an electric hand mixer or a stand mixer with the paddle attachment, beat the softened butter and creamy peanut butter on medium speed until light and fluffy, about 2 minutes.

2. Add Sugar and Vanilla: Turn the mixer to low speed and gradually add the powdered sugar, mixing until it’s incorporated. Add the vanilla extract and salt and mix again.
3. Get the Right Consistency: With the mixer still on low, slowly drizzle in 2 tablespoons of milk or cream. Once it’s mixed in, turn the speed up to medium-high and beat for another 2-3 minutes until the frosting is incredibly light, fluffy, and spreadable. If it’s too thick, add another tablespoon of milk until you reach your desired consistency.
4. Frost the Cake: Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula. You can make pretty swirls or keep it rustic and simple. Slice, serve, and get ready for the compliments!

Tools for This Recipe
9×13 inch Baking Pan
Large and Medium Mixing Bowls
Whisk & Rubber Spatula
Electric Hand Mixer or Stand Mixer
Measuring Cups and Spoons
Wire Cooling Rack

A Recipe to Cherish

This moist banana cake recipe is more than just a dessert; it’s a solution to overripe bananas and a surefire way to bring a smile to anyone’s face. It’s forgiving, easy to make, and the results are consistently delicious. It’s the perfect cake to have in your back pocket for potlucks, birthdays, or just because.

I truly hope you and your loved ones enjoy this cake as much as my family does. There’s nothing better than sharing a homemade treat made with a little bit of care. Happy baking!

How to Make the Best Butternut Squash Pecan Pancakes from Scratch