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. Cristine — November 19, 2008 at 12:23 am

    YUM! I’ve got a couple pretty disgusting looking bananas that need to be used. Perfect timing!


  2. Palidor — November 19, 2008 at 5:31 am

    Mmmm, that does look moist. I have the same problem when I buy bananas. So, now I only buy them when I want to make cake!


  3. ~Mrs. Guru~ — November 19, 2008 at 7:20 am

    That looks so delicious!


  4. Jodie — November 19, 2008 at 8:57 am

    haha, we hate that word, too. Especially if you say it like this: “MMMMMooist” If you heard me saying it right now, you’d be jeebed out. But your bread looks yummy! :)


  5. Maria — November 19, 2008 at 9:17 am

    I always have brown bananas, can’t wait to try this cake..and moist is not my favorite word either:)


  6. Ingrid — November 19, 2008 at 10:02 am

    Perfect timing….I have five or six bananas that are passed eating and the kids aren’t drinking many smoothies right now. I’m going to give this a try tonight. Love all that yummy icing. I haven’t made a bundt cake in quite awhile so I’ll give that a try, too.

    I’ve heard of doing the same with brownies and cakes. I’d wondered how true it was. Guess it works. I need to pay better attention next time.


  7. Cathy — November 19, 2008 at 10:32 am

    Wow, I’ve never seen that low heat/freezer cooking technique before! I am so intrigued! And if it is as MOIST as you say it is, I know that we’ll love it! And we always have rotten bananas around here! Thanks, Jamie!


  8. Shermanators — November 20, 2008 at 10:24 am

    As I was walking out the door this morning, I looked at my bananas and decided to make banana bread tonight. I’m definitely giving this one a try!

    Thank you!


  9. Leslie — November 20, 2008 at 11:15 am

    Freezer??? Now who in their right mind would ever think to put a partially baked cake in the freezer. I wish my mind word liked that!!!


  10. Sharon — November 22, 2008 at 4:44 pm

    You have a wonderful blog! I’m getting hungry just observing :)


  11. n.o.e — November 23, 2008 at 11:21 pm

    Oh, we are totally in the “hate that word” camp, too. I even hate using it in my blog, but there are times when that is just the only word! You’ve got a string of beautiful food posted – I don’t know how you do it! I’ve got a fun blog award for you; stop by my blog to claim it.


  12. The PeachPost — April 20, 2009 at 7:31 am

    So I tried the banana and it turned out to be very moist. Great for a morning cake. Everyone loved it!!!


  13. Cheng — April 10, 2010 at 8:27 pm

    I tried the recipe without the frosting…It was delish! Cant wait to bake another one this time with the frosting galore..


  14. Cheng — April 10, 2010 at 8:30 pm

    I tried the recipe it was delish even without the frosting!! I cannot wait to bake it again.
    Im also looking for a delish carrot cake recipe…Anyone?


  15. kong — May 11, 2010 at 4:36 am

    Hey, if you dont have any ripe bananas and the shops only sell you the green ones, you can ripen them faster by putting them in an enclosed paper bag with a whole tomato or apple (preferrably in a warm dry place)

    delicious cake, it really gets moist!


  16. Alle — July 9, 2010 at 12:03 am

    Made this Banana Cake for my family at the end of June…it was absolutely awesome.I already had a good banana cake recipe but decided to try this one.This is my new fav recipe and I will be baking it for a 30th birthday party on Sunday.


  17. Elizabeth Baker — August 5, 2010 at 9:03 pm

    Wow! No kidding! I ALWAYS have at least 2 bananas that get overly ripe and I was sick and tired of banana bread every week, so I googled and found your recipe. I had to split it into 2 square pans, but it still took the same time to bake and it’s PERFECT! I’m too lazy to make the frosting, so I bought a butter cream…I’m 8 months pregnant and the baby is jumping like crazy inside right now! Yummmmmy!!!!


  18. ElizabethChefAuthor — October 16, 2010 at 11:56 pm

    I am going to make this tonight and have NO room in my freezer! What to do? I will figure it out but intend to add an entire bag of DARK chocolate chips and a really dark fudgy buttercream. Yes, moist is one of those yucky (medical term) words for me! ;=)


  19. Jenni — October 28, 2010 at 4:35 am

    OMG this recipe is amazing!
    My brother and I just made it…and used the leftover batter for mini cupcakes as tasters…IT IS SUPER YUMMY!


  20. Kathleen — November 27, 2010 at 8:59 pm

    Extremely moist & light texture, nothing resembling bread about this recipe. Served it at Thanksgiving after the Tiramisu that was purchased was a flop.

    This cake was a huge hit…here’s what I changed.
    2 cups of mashed bananas instead of 1 1/2 cups
    1 1/2 cups of cake flour & 1 1/2 cups all purpose flour

    The Frosting recipe was also a smashing hit.


  21. Sharlene — April 13, 2011 at 9:35 am

    can anyone tell me how much is 2 1/8 cups sugar in grams? and when mentioned preheat oven 275 is it in F or C ? thanks!!


  22. Claire — May 1, 2011 at 10:35 pm

    I’m wanting to try this recipe but the one thing that bothers me. Putting a hot cake into the freezer. I wouldn’t think this would be good on a freezer. And I would think it would not be good on the frozen items either. Comments please.


    • Karen — July 23, 2012 at 1:54 am

      Put your hot cake pan on a cutting board and then put it in the freezers. This way the heat won’t be so intense on the bottom of your freezer.

  23. helo — May 22, 2011 at 10:29 am

    WHOOO MOMMA ! just tried it : it is de-li-cious. thank you so much, jamie ! i feel as claire, uncomfortable freezing it hot (although stuff could be moved around to allow it to freeze without touching other items). however, i intend to freeze half of it once it’s cooled a bit. (if any left, haha)


  24. Jessica — November 21, 2011 at 7:38 am

    I don’t have a 9×13 inch tin. Could I use a round cake pan & how long would I need to bake it for?


  25. Princess — January 13, 2012 at 3:06 am

    Don’t know what I did wrong but ended up baking this cake for 3 hrs :( probably should have used a thinner pan :/


  26. jodi@garlicgirl — April 5, 2012 at 2:45 pm

    Just wanted to let you know I made mini banana cakes using your recipe. I frosted them with a cream cheese frosting and they were so yummy. Loved your recipe…thank you!


  27. Margo Stuart — April 10, 2012 at 9:44 am

    I am always looking for new recipies to entice my customers. This recipie is a keeper. It is very dense and moist, with the wonderful robust flavor of bananas. I have shared the cake and recipie with several friends getting very positive feed back. Thank you!!


  28. Caroline — April 18, 2012 at 2:00 am

    just made this (with choc hail added also, and orage juice instead of lemon) oh my! it is the most moist banana cake ever !! yummy thank you so much for sharing hard to get a really nice recipe :)


  29. wafa — June 10, 2012 at 2:54 am

    i like your recipes thank you.


  30. kay — July 5, 2012 at 3:11 pm

    I took this to my Bible Study group for a treat and I got rave comments
    they all just loved it. Just could not believe how moist it was. It was a
    big hit. You have a winner there.


    • Jamie — July 6, 2012 at 10:10 am

      So happy to hear you enjoyed the cake. Thanks for reporting back. Have a great day.

  31. Tanya — July 16, 2012 at 7:14 pm

    I’m so excited about this cake. It’s in the oven now. But at 1 hr it was no where near ready. The center was still completely batter. I put it in for another 20 minutes and it was a little better. I am now baking something else that called for 350 degrees so I will keep an eye on it and take it out when it’s ready. Next time I’ll try 375 instead.


  32. Erin D. — October 16, 2012 at 11:25 am

    I made this a couple of weeks ago for a friend and her family and received nothing but good reviews. The cake was super moist and held up so well. This is a keeper!


    • Erin D. — October 16, 2012 at 11:27 am

      Oops, forgot to add I had to hike the heat to 325.

  33. Delany — November 24, 2012 at 8:04 pm

    Its just about to be out of the Oven! & it smells sooo Good!! Cant wait for the family to try it!:) p.s. I made another one just becuase the recipe just seems really good!


  34. Asma — December 27, 2012 at 1:36 pm

    Hi, can I use milk instead of buttermilk?


    • MBA — January 4, 2013 at 10:03 am

      Using buttermilk has an effect on the leavening agent in the recipe, so if switching to regular milk, you’ll have to adjust the amount you put in. If you’re simply out of buttermilk, you can always make your own by adding a tablespoon of white vinegar or lemon juice per 1 cup of regular milk. Allow this to sit for at least 5 minutes and voila’, you have homemade buttermilk. Good luck and have a great day!

  35. Dionsmom — January 12, 2013 at 1:39 pm

    Tried this without the frosting and it was still yummy!! Very very moist. I only had 2 bananas so i reduced thirds of each ingredient and it still came out perfect. My son says that the top part is the frosting cos it is very smooth. This is now my favorite banana cake recipe! Printed and saved. Thanks for sharing!!!


  36. Betty — March 14, 2013 at 9:01 pm

    This cake was a hit in my house. I cooked it a little longer than an hour plus I added some cool whip to the frosting to lighten it up a little and it was delicious too. This recipe does not need changes, but I just like my frosting a little lighter.


  37. Ryan's Mom — March 18, 2013 at 12:19 pm

    This recipe was fantastic. Thank you. I had some on the verge of rotten bananas and went searching for a recipe and found this one. The freezer method seems to have worked out beautifully. I used a bundt pan and needed to bake it for an additional 20 minutes at 275.


  38. Pania — June 27, 2013 at 6:09 pm

    by any chance would it be okay to leave in the freezer overnight like other cakes?


    • Jamie — July 2, 2013 at 10:51 pm

      I have never tried to leave this cake in the freezer overnight, so I cannot attest to the outcome. If you give it a whirl, let me know how it goes. Thanks for stopping by – have a great day.

  39. June — August 10, 2013 at 12:42 am

    Wow I tried your recipe and it is so delicious and moist indeed!!! Thank you!


    • Jamie — August 12, 2013 at 10:23 pm


      It’s great to hear that you enjoyed the recipe! Thank you so much for stopping back and have a lovely day!


    • mercia — September 18, 2013 at 6:23 am

      I tried it last night.. wow so love it!it turn out perfect even if its my first time to make.

  40. Manjula — March 29, 2014 at 10:54 pm

    Hi. I want to bake an eggless banana cake. Can anyone post an eggless recipe please..


  41. Patty — September 26, 2014 at 11:48 pm

    So after I take the pans out of the oven, do I wrap them with plastic wrap before putting them into the freezer?


    • Jamie — October 1, 2014 at 9:56 pm

      I didn’t wrap in plastic, I just put it directly into the freezer for the specified time. Thanks for visiting.

  42. MV — December 3, 2014 at 3:45 pm

    I tried to make half of it today without cream cheese toping !!! …….The best cake ever!!!! Thank you for sharing the recipe. Ive always wanted to bake banana cake and you made my day!


    • Jamie — December 3, 2014 at 11:45 pm

      I’m so glad the recipe worked for you. Thanks for visiting!


  43. Tina — January 26, 2015 at 6:17 pm

    I baked this cake and it’s delicious. I doubled the mix and therefore the time was doubled too. 1 hour and 15mins in the freezer and then ice with topping of your choice. I used a chocolate buttercream icing which made the cake taste even better. Thanks for this recipe I will keep it for all my banana cake making.


    • Jamie — January 27, 2015 at 10:00 am

      I am so glad the recipe worked out well for you. Thanks so much for stopping by.


  44. vanessa — July 22, 2015 at 11:38 pm

    URGENT! will this make for good cupcakes?? 


    • Jamie — July 23, 2015 at 9:40 am

      I have never made this recipe into cupcakes, so I have no idea of the outcome. Sorry I am not more of a help.

  45. Lorna — December 20, 2015 at 11:18 am

    I’ve made this 90 minutes ago and my cake is no where near done its time in the oven. Are we absolutely sure it’s 275? I’ll keep checking it but at this point it looks like it needs at least another 45-60 minutes.
    Frosting is tasty.


    • Jamie — January 5, 2016 at 10:46 am

      Hi, Lorna! I’m sorry the cake didn’t bake the way you wanted. Did it turn out okay? I’m glad you enjoyed the frosting.

  46. Nana M — February 18, 2016 at 7:33 pm

    I made this today, in a greased and floured bundt pan. I used 5 smallish bananas, and it almost overflowed . I baked it at 300* F and it took 120 min. (1 1/2 hrs) I didn’t frost it nor did I freeze it because of space but it’s still perfect, not dry at all!! I also cut back on the sugar to 1 1/4 cups white and 1/4 cup light brown. The brown sugar and extra banana may have given it a ‘wet’ boost


    • Jamie — February 19, 2016 at 10:15 am

      Thanks so much for stopping by and leaving your feedback! I am so happy to hear you enjoyed it. :)

  47. Rae — February 19, 2016 at 7:06 pm

    Made this a few weeks ago and forgot to write on here to say, this is literally the best cake I’ve ever had. Hands down. I ran out of flour, so I kinda had to guess that it was 2/3 the right amount, and changed the rest of the ingredients accordingly. I was terrified how this guessing game would turn out but…yummmmmm!!!!! So. Moist. Even my husband liked it and he doesn’t like sweets, crazy pants that he is. Thank you for the recipe!


    • Jamie — February 19, 2016 at 7:39 pm

      So happy to hear you enjoyed the cake, Rae! Thanks so much for stopping by and leaving your feedback.

  48. Peggy — March 19, 2016 at 1:12 pm

    This is hands down the best banana cake I have ever tasted and I don’t really like banana cake! I had a new customer ask me to make a banana cake with raspberry filling and chocolate buttercream frosting. My thought was YUK. So I searched for a banana cake recipe (I have done banana cupcakes but not cake), I passed on so many before thinking this would work. The combination to my surprise was delicious.


    • Jamie — March 21, 2016 at 1:22 pm

      I’m so glad you enjoyed it, Peggy!

  49. Liz Carver — March 24, 2016 at 10:48 pm

    A couple weeks ago I couldn’t find my favorite banana bread/cake reciept. I now have a new one. And both our moms agree. Good thing I have lots of frozen bananas. Only change: 1 cup sugar creamed with butter & 1 cup splenda added with flour, since it creams poorly.


    • Jamie — March 26, 2016 at 11:01 am

      I’m so glad you liked it, Liz!

  50. Cindy — April 18, 2016 at 7:20 am

    Will this cake work for a stacked wedding cake? Does it come out of the pan nicely after being in the freezer? Thanks.


    • Jamie — April 19, 2016 at 10:43 am

      Hi, Cindy! I have not stacked this particular cake, but I would give it a try! The cake should come out nicely after being in the freezer. Let me know how it turns out!

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