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This super moist banana cake recipe uses a special trick to make the cake the best you’ll ever have: placing the cake in the freezer as soon as it comes out of the oven! Finish this tender, delicious cake with cream cheese frosting and watch it disappear in no time.
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 before 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.
Most of the time, I’ll whip up Dominique Ansel’s banana bread or my favorite banana crumb muffins, but occasionally I’ll reach deep into the archives and make the best banana cake I’ve ever had.
A note from Jamie
2026 update: I first shared the recipe with you back in 2008. I had only been blogging a few months at the time, but this banana cake recipe has remained one of my favorites for nearly two decades now. I’ve updated the post to include a few extra tips for success, helping make sure you can make the perfect banana cake every single time. Enjoy!
The secret to making the very best banana cake you’ll ever have
This recipe has an interesting preparation method. Usually you bake cakes around 350°F, then let them cool at room temperature.
But for this banana cake recipe, you bake the cake at just 275°F, then immediately move the cake into the freezer for 45 minutes.
I know it’s sounds weird, but it’s the low and slow bake time combined with the freezer step that gives the cake its moist, tender crumb.
I’ve tested this recipe without using the freezer method to cool the cake, and there is definitely a noticeable difference in the texture of the cake. If you can spare the room in your freezer for 45 minutes, it really does make a huge difference.
What readers are saying
“This is my go to banana cake recipe, simply the best moist cake and such a great larger size cake!” -Jo
“Best banana cake I ever made ❤️❤️” -Melvina
“OMG!! This is THE BEST banana cake you’ll ever eat!! It takes extra time for baking but it is worth it! Then sticking it in the freezer…YOU HAVE TO!! THAT MAKES ALL THE DIFFERENCE!! Every time I make this it is the most popular dessert @ the event!” -Kelly
Testing notes
- Don’t be tempted to bake the cake at a higher temperature. Yes, you really do bake it at 275°F—it’s not a typo. And yes, it really will take over an hour to bake. But your patience will be rewarded.
- Use overripe bananas for the best banana flavor. This is the perfect way to use up those browning bananas. They’ll mash up easier and have a sweeter, more pronounced flavor, so you get banana flavor in every single bite.
- Make sure to use a metal cake pan. The metal pan can safely withstand the temperature shock of going from the oven directly into the freezer; a glass or ceramic pan will crack during this step.
- Feel free to halve the frosting if you prefer. I love pairing recipes like this one and my banana cupcakes with cream cheese frosting. I find that the tanginess of the cream cheese keeps the sweetness of the frosting from overwhelming the cake. But if you aren’t a huge fan of frosting, feel free to make just half the amount! You could also use my buttercream frosting recipe or dust the top of the cake with powdered sugar.
Ingredient notes
⬇️ For the full recipe, including ingredient amounts, scroll down to the recipe card below!
- Mashed banana: On average, a medium-to-large banana yields about 1/2 cup mashed. For 1 1/2 cups of mashed banana, you’ll need about 3-4 whole bananas.
- Lemon juice: Fresh squeezed if possible, but bottled will work in a pinch.
- All-purpose flour: Make sure you are familiar with how to measure flour correctly so that your banana cake turns out perfect every time.
- Baking soda: This will react with the buttermilk and lemon juice in the batter for the perfect rise. No, there’s no baking powder in this recipe—that’s also not a typo!
- Salt: I prefer to bake with fine sea salt.
- Unsalted butter: This recipe uses the creaming method, so make sure the butter has softened to room temperature before you start baking. If you forget to set it out ahead of time, learn how to bring butter to room temperature.
- Granulated sugar
- Large eggs
- Vanilla extract: Vanilla bean paste will also work well.
- Buttermilk: Even though the freezer cooling method is a big part of what makes this cake so incredibly moist, buttermilk also helps with the flavor and texture of the final cake. If you don’t have buttermilk on hand, you can make a simple buttermilk substitute with whole milk and vinegar or lemon.
For the frosting, you will also need softened cream cheese and powdered sugar. If you’re out of powdered sugar, learn how to make a powdered sugar substitute to use in a pinch.
How to make the perfect banana cake
Mash the bananas with the lemon juice. This will prevent the bananas from browning and will give the cake some extra acidity, making for a more tender crumb.
When creaming the butter and sugar together, don’t rush the process. Take the time to mix the ingredients until they are light and fluffy—it’ll take at least 3-5 minutes. Then you can add the eggs one at a time, again taking the time to mix well after each addition. Scrape down the sides of the bowl as needed.
A common mixing method for cake batter is to alternate adding the dry ingredients and the liquid ingredients. In this case, mix in half of the flour. Once that is well combined, add all of the buttermilk. Again, wait until that is combined before adding the rest of the flour.
You’ll stir in the mashed bananas at the very end before spreading the batter into a greased and floured 9×13-inch cake pan.
Bake the cake at 275°F for about an hour. Depending on your oven, it may need as much as 75 minutes. The top of the cake should spring back when lightly touched and a toothpick inserted in the center should come out clean when the cake is done.
Once you take the banana cake out of the oven, immediately transfer the pan into the freezer for 45 minutes.
This rapid cooling will lock the moisture into the cake. While it’s in the freezer, make the frosting. Spread it over the cake and you’re ready to enjoy!
Make-ahead and storage
Since this banana cake recipe uses cream cheese frosting, store the cake in the refrigerator for up to 4 days.
You can also freeze the cake before frosting it if you’d like to make it ahead of time. The unfrosted cake can be frozen for 1-2 months and the frosting can be frozen in an airtight container for up to 3 months.
Thaw the frosting overnight, then bring to room temperature before using. Thaw the cake at room temperature for a couple of hours.
Leftover slices of cake can also be frozen for up to a month. For more details on how to properly wrap cake for long-term storage, check out my post on how to freeze cake.
Frequently asked questions
Yes! Make sure to thaw them completely and drain off any excess liquid before mashing and adding them to the cake batter.
Yes. I have had readers divide the batter between 2 9-inch or 3 8-inch round pans for layer cakes. Keep in mind that you’ll need to adjust the baking time; I’d start checking the cakes around 40 minutes.
I have not tried it myself, but some readers say they have been able to use this recipe to make cupcakes successfully. You should be able to get 20-24 cupcakes. Remember that the baking time will need to be adjusted; cupcakes usually bake for 18-22 minutes at 350°F, so for 275°F I would start checking them around 25-30 minutes.
Yes! I have a post baking this recipe in a bundt pan and topping it with chocolate ganache. Check out my banana bundt cake recipe.
Moist Banana Cake
Equipment
Ingredients
- 1 ½ cups mashed ripe bananas about 3-4 bananas
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup butter softened
- 2 cups sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups buttermilk
For the frosting:
- ½ cup unsalted butter softened
- 8 ounces cream cheese softened
- 1 teaspoon pure vanilla extract
- 3 ½ cups powdered sugar
Instructions
- Preheat oven to 275°F. Grease and flour a 9 x 13 metal pan.
- In a small bowl, mix mashed bananas with the lemon juice; set aside.
- In a medium bowl, mix flour, baking soda and salt; set aside.
- 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.
- Beat in the flour mixture alternately with the buttermilk, starting and ending with the flour, until just combined. Stir in mashed bananas.
- 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.
- Remove from oven and place directly into the freezer for 45 minutes. This will make the cake extremely moist.
Make the Frosting
- While the cake rests in the freezer, make the frosting. Beat the butter and cream cheese with an electric mixer until smooth. Add in 1 teaspoon vanilla and mix until incorporated.
- Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth.
- Spread over cooled cake. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
-
If you prefer less frosting, feel free to cut the frosting ingredients in half.
If you’re out of buttermilk, don’t worry. I’ve used my buttermilk substitute many times in this recipe and it works great.
I’ve 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. If you can spare the room in your freezer for 45 minutes, you absolutely should.
I recommend using a metal pan; a glass pan may not handle the extreme temperature change well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My go to banana cake recipe! Always a favorite.
The BEST banana cake Ever
Moist, dense and delicious. I followed recipe with exception of using 3 round pans, created a 3 layer cake- I also crushed walnuts to dust side of cake, it was a success and it has been requested multiple times now. Thank you for sharing this recipe.
Wow! This is an awesome recipe. I followed the main instructions (especially measuring the flour & making buttermilk) and it turned out wonderful. Matter of fact, I wanted to freeze one loaf, but I was told that would not be necessary :).
Things I did differently.
1). Baked the cake at 300 degrees as I live in an apartment and our gas oven fluctuates in temp.
2). Used four (4) frozen bananas with the same amount of sugar, but did not add any frosting. Totally not needed.
3). Used a metal loaf pan w/parchment paper instead. There was enough batter to make two (2) loaves.
4). I placed a cookie sheet in the chest freezer while the cake was in the oven. Once done, I just pulled up the parchment paper and placed it on the frozen cookie sheet for 45 minutes (in the chest freezer).
Thank you! This was a fun recipe to make and I learned a few more things about baking.
So glad to hear you enjoyed the recipe! Thanks so much for stopping by and leaving your feedback.
-Jamie
I just made your banana cake!I’m a male (home cook) and continuously experimenting with cooking.This time however i followed your recipe closely and it was the best banana cake I have ever made.Thankyou. I love sultanas (dried fruit) and threw a handful in with the bananas. It was perfect!!
Hi!
I am so happy to hear you enjoyed the recipe. Thanks so much for stopping by and leaving your feedback!
Happy Baking!
-Jamie
Awful. This weighed 20 lbs. So heavy and dense. No flavor. So much time and money spent on this dud.
So sorry you didn’t enjoy the cake, Lynda. I have had dozens of readers make it and enjoy it, so I’m not sure what might have gone wrong for you. Hope you have a better outcome next time.
Jamie
Can I use cultured buttermilk
Hi Karen – Yes, of course. The buttermilk sold at grocery stores is cultured buttermilk, so that works great. Happy baking!
Jamie
I made this cake *exactly* as directed. (I did put 1/2 C less powdered sugar in the frosting because I ran out.) It took one hour and ten minutes to bake at 275 F in a high quality metal 9 x 13 pan. I did use an oven thermometer. This cake is special. I took it to our Art Guild members’ meeting. It received rave reviews! It was like eating delicious silk. The texture is unlike any cake I’ve ever eaten and I’m in my 70th year. And it was flavorful without being cloyingly sweet. Thank you for a wonderful recipe.
So happy to hear this! Thank you for stopping by and sharing your feedback. Happy baking!
Jamie
Awesome recipe, cake got rave reviews, however 275° for 75 minutes just did not cook the cake.(I did preheat the oven). I used a 22cm round pan tho. Had to raise the temp to 360° and cook for another half hour. Came out perfect!
Glad you enjoyed! Thanks for sharing your feedback. Happy baking!
Jamie
I want to make as a layer cake with 2 nine inch cake pans. Should I change anything with recipe ?
Hi DJ – I haven’t tried making this specific recipe in 9-inch pans, so I can’t attest to exactly what you’d need to change. Likely you would just need to adjust the baking time. If you give it a try, I’d love to hear how it goes for you. Happy baking!
Jamie