Moist Banana Cake

Moist Banana Cake that’s good for breakfast or an afternoon pick-me-up. Grab a cup of coffee and dig in!

Moist Banana Cake that's good for breakfast or an afternoon pick-me-up. Grab a cup of coffee and dig in!

Let me start by saying I hate the word moist. Always have, always will. It’s one of those words that makes my nose wrinkle.

However, I must use the word moist throughout this post because, well, there is really no other way for me to describe this banana cake.

I have mentioned in other blog entries that we have a problem with buying bananas and never eating them in their yellow state. Instead, I wait until they are a nice shade of rotten before contemplating their fate. Once they hit the stage just before “really probably ought to be thrown away”, I start searching.

Moist Banana Cake is one of my absolute favorite things to make with overly ripe bananas. People will be begging you for the recipe!

Most of time, I’ll whip up the best banana bread or my favorite banana crumb muffins, but this time, I decided to search deep into the archives and make the best banana cake I’ve ever had.

The first time I shared this recipe with you was in November of 2008 – I had only been blogging a few months, so both my photos and writing style were pretty awful, but this banana cake has remained one of my favorite recipes for over 8 years, so I thought it was time to update the post and photos.

This recipe is adapted from RecipeZaar (which is now, and has an interesting preparation method. After you bake the cake at a low 275°F, you immediately chuck the cake into the freezer for 45 minutes.

Apparently this is what makes this cake so… well, moist! I’ve actually tested this cake recipe without using the freezer method to cool the cake, and there is definitely a noticeable difference in the texture of the cake, so if you can spare the room in your freezer for 45 minutes, it’s totally the way to go.

This Moist Banana Cake recipe has an unconventional cooling method, but I promise you, it's totally worth it.

The first time I tried this cake, I baked it up in a Bundt pan because I was on a Bundt pan kick at the time. Don’t worry, it passed.

Because I used a Bundt pan, which is a lot deeper, the cake took a lot longer to bake. I had to keep checking it, which was really infringing on my Sunday night TV time, but it turned out to be amazing.

I decided that was a silly, unnecessary complication to a pretty amazing recipe, so since then, I’ve always backed it up in a 9×13 cake pan. And I’ll tell you, that fits a lot easier in my freezer too.

This Moist Banana Cake recipe has an unconventional cooling method, but I promise you, it's totally worth it. Grab a fork and dig in!

The cream cheese icing is to die for and adds the perfect amount of sweetness to the cake. If you have some browning bananas and are looking to make a delicious treat, look no further; this moist banana cake is a winner!

Also, I promise not use the word moist in another blog post for at least a couple of months.

I’d highly recommend this moist banana cake for an afternoon snack, or even at brunch. I know, I know, there’s frosting – but if you can’t have frosting for breakfast every now and then, what’s the point to life?

This Moist Banana Cake recipe has an unconventional cooling method, but I promise you, it's totally worth it. Your friends and family will be begging you for the recipe!

For more delicious banana recipes, be sure to check these out and put those ripe bananas to good use!

Moist Banana Cake

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 75 minutes


For the Cake

  • 1 1/2 cups mashed ripe bananas
  • 2 teaspoons lemon juice
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups buttermilk

For the Frosting

  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla
  • 3 1/2 cups powdered sugar


  1. Preheat oven to 275°. Grease and flour a 9 x 13 pan.
  2. In a small bowl, mix mashed bananas with the lemon juice; set aside.
  3. In a medium bowl, mix flour, baking soda and salt; set aside.
  4. In a large bowl with an electric mixer, cream 3/4 cup butter and 2 cups sugar until light and fluffy; about 3 minutes. Beat in eggs, one at a time, then stir in 2 teaspoons of vanilla.
  5. Beat in the flour mixture alternately with the buttermilk until just combined. Stir in mashed bananas.
  6. Pour batter into prepared pan and bake in preheated oven for 60-75 minutes, or until toothpick inserted in center comes out clean. This could take longer than 75 minutes depending on your oven.
  7. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake extremely moist.
  8. For the frosting, cream the butter and cream cheese until smooth. Add in 1 teaspoon vanilla and mix until incorporated.
  9. Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  10. Spread on cooled cake and devour!


  • If you prefer less frosting, feel free to cut the frosting ingredients in half.
  • This moist banana cake will keep in the refrigerator for up to 4 days.
  • Adaped from recipezaar

This recipe and post originally appeared on My Baking Addiction in November of 2008. It has been updated with new text and photos.

Moist Banana Cake that's good for breakfast or an afternoon pick-me-up. Grab a cup of coffee or tea and dig in!

93 Responses to “Moist Banana Cake”

  1. Steffanie — May 27, 2016 at 4:26 pm

    Hi why can’t I view the recipe?


    • Jamie — May 28, 2016 at 8:05 am

      Hi, Steffanie! I’m not sure why you can’t view the recipe…maybe refresh the page, and hopefully it’ll come up. Let me know if I can help further!

  2. Debbie — June 2, 2017 at 11:23 am


    What effect does the hot banana cake have on your freezer and the other items in it?  Foes the heat cause any thawing?


    • Jamie — June 3, 2017 at 12:22 pm

      Hi, Debbie! The warm cake hasn’t thawed anything in my freezer. I would make sure to not place the hot pan on top of anything that could melt…like foods wrapped in plastic. I hope you enjoy it!

  3. Charlene Garcia — June 2, 2017 at 11:46 am

    OMG!!! I have a Twin Sister… and her and I ALWAYS… Hated the word “moist” I don’t know WHAT it is.. but whenever anyone says it… her and I give each other “that” look… That so funny… The other word I hate… (OR Dislike) is Parched… My friend use to always say: “Oh I’m so parched.” MAINLY because she knew I didn’t like that word.. This is so funny to me… I thought me and my twin were the Only ones…

    All the Best Young Lady! Charlene


    • Jamie — June 3, 2017 at 12:15 pm

      Thank you so much, Charlene! All the best to you (and your sister!) as well!

  4. Pat — June 2, 2017 at 11:47 am

    hi, can this recipe be used for cupcakes? if so would the texture be the same? what about the baking time? I love your site, your recipes look amazing.


    • Jamie — June 3, 2017 at 12:18 pm

      Hi, Pat!I haven’t tried this recipe for cupcakes, but I think it would work just fine. I recommend baking at the same temperature for about 15 to 20 minutes. Let me know how you like them!

  5. Carole — June 2, 2017 at 12:10 pm

    I have the same banana issue. This looks delicious and will be a nice alternative to banana bread. I had to laugh over your comment about the word moist. It is actually considered the most disliked word in the English language. And cake for breakfast, frosting and all, gets a thumbs up in my book.


    • Jamie — June 3, 2017 at 12:15 pm

      Anyone who enjoys cake for breakfast is a friend of mine, Carole. :)

  6. Roseanne — June 2, 2017 at 2:49 pm

    Hi Jamie,
    This sure looks good. Makes me want to make a banana cake . . . right now. I wonder how many bananas it takes for 1.5 cups? I’m sure the riper the better . . . up to a point! ~smile~


    • Jamie — June 3, 2017 at 12:14 pm

      Hi, Roseanne! I think three to four bananas would make 1.5 cups. Let me know if you give it a try!

  7. Min — June 3, 2017 at 3:47 am

    Do u have the weight of the ingredients in grams? Thanks.


  8. Katherine — June 3, 2017 at 3:00 pm

    So funny that you say that about the word “moist”. My husband makes fun of that word all the time, haha!
    This banana cake looks incredible!


    • Jamie — June 6, 2017 at 2:14 pm

      Thanks so much, Katherine!

  9. lucy — June 13, 2017 at 7:06 am

    I am so in luv with this cake ,can’t wait to make it.thank u so so so so much


    • Jamie — June 13, 2017 at 4:08 pm

      You’re welcome, Lucy!

  10. Merlene — June 17, 2017 at 6:42 pm

    Made cake as per recipe.
    Whilst making the raw mix seemed so light. However, the cake turned out extremely dense and looked nothing like in the photos above. More like a pudding.
    Made for my grandchildren, and I hope they go for taste rather than looks.
    Nevertheless, the taste of the cake is delicious. Loved eating raw batter.


    • Jamie — June 20, 2017 at 8:52 am

      I’m glad you enjoyed it, Merlene!

  11. Rene — August 13, 2017 at 5:27 am

    Wow!  Baked as cupcakes…absolutele delish!!!!  Definitely going in my recipe book!  Thank you


  12. Kath — August 25, 2017 at 3:08 pm

    Thanks for this recipe. I’ve tried it and it’s perfect. I skipped putting the cake in the freezer but it’s still moist


    • Jamie — August 28, 2017 at 11:09 am

      So happy to hear you enjoyed it, Kath!

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