Moist Banana Cake Recipe

So we all have tons of bananas that are so ripe and you are sick of making my fabulous One Pot Banana Bread !?? Ok, Ok I hear your cries!
Here we go with a lighter version banana cake recipe.
For all you WOODIE INSIDERS, you have the frozen banana trick up your sleeve, remember that little gem?

Banana Cake
Yield 2- 8″ Cake layers or 24 Cupcakes
Or 1 Half Sheet Layer (Click here for more on Pan Sizes )
Prepare your cake pans by tracing a circle onto a piece of parchment paper using the cake pan as a guide and cut out the circle. Generously grease the cake pan with Pan Grease, place the parchment circle into the bottom of the pan and then grease the parchment lightly as well.

Butter 12 Tablespoons (168g)
Granulated Sugar 1 cup (200g)
Fresh Eggs 2 large (100g)
Vanilla Extract 1 teaspoon
Super Ripe Bananas 3-4 medium sized (450g)
Cake Flour 2 1/4 cups (270g)
Baking Soda 1 teaspoon (5g)
Salt pinch
Sour Cream or Yogurt 6 Tablespoons (90g)

Mix Method:
Modified Alternating Creaming Method
In the bowl of your Kitchen Aid mixer fitted with the paddle attachment, cream the butter and the sugar until very light and fluffy.
Combine the eggs and the vanilla extract together and slowly add to the creaming mixture. Stop the mixer and scrape the sides to ensure proper mixing, before adding more of the egg mixture.
Once it has all been incorporated, you can add 1/2 of the sifted dry mixture which consists of the cake flour, baking soda and salt.
Mix well and scrape the sides of the bowl before adding half of the mashed banana and your choice of cream or yogurt.
Last add the remaining dry mixture and mix just until combined and then end with the remaining banana/sour cream mixture..
Portion into desired pans or muffin liners and bake immediately at 350 degrees F for approximately 25-40 minutes or UNTIL ITS DONE

Cool completely at room temperature and then either proceed to ice with your choice or icing or simply wrap your cake layers for freezing.

Click here to see how to properly Wrap Your Cakes For Freezing
Click here for the Finished Decorated Bananas Foster Cake


  1. hany says

    Hi Gretch. I just made your moist, delicious banana cake but it sank a little in the center, I followed your video to the T, and my oven temp was at 350 F , so I don’t know what can cause this to happen, Please help…I want to make it for a b-day cake. Thanks for sharing your expertise .

  2. April says

    hi Gretchen!!
    April here from the Philippines..I just want to know if is it ok to use Buttermilk instead of the yogurt.will it make a diff?

  3. Frima says

    Hi Gretchen!
    Im Frima from Indonesia, just subscribes your channel yesterday and dig in many recipe :p
    What i want to ask is can i make banana nutella cake with this recipe? If can, can you tell me the approximate measurement of the nutella and when should i add it, when creaming the butter or at the very last time after adding the banana?
    Thanks in advance and greetings for you from Indonesia! xx

  4. sue says

    Hi Gretchen,

    Can i use light brown sugar instead coz that’s what i have in hand right now. Do i need to adjust the amount or follow same weight as what is called for?


  5. lori says

    hi. Gretchen I did send you an email, uncertain if these are linked, I want to know what the ratio is for gelatin to cream in stabilizing, especially in this heat? I have a hard time finding the paper or strip gelatin and what about expiration dates ?Where do you get your chocolate fudge from? Here we have a group of stores called “Bulk Barn” it is a franchise can be pricey, my constant concern is that people will want me to make this lavish cake ie: wedding and think that because we are ” friends” that my prices should be low to the point of being free, I say I will give you a list of ingredients necessary plus my fee, you should see the look on their faces. That is a constant stumbling block because I do not have a shop, just my papers, well equipted kitchen and myself. They tell me I far better than any they have tasted but they can not afford my prices ? Any suggestions ?
    Thanks Lori

    • Gretchen Price says

      I am not sure where you live, so it is best to do a google search for what you are looking to buy in your area. I buy from large commercial vendors and they deliver to my bakery weekly.
      Gelatin sheets last for a long time (I have some a year old and its still potent)
      AS for your clients, if they cant afford they cant afford, but you should not give it away from free either, or soon YOU will not be able to afford anything either.

  6. Bianca says

    I made cupcakes from this batter – they are divine! Taste, texture, little dome, they are so good! I took a lot of time for the creaming and it made all the difference!

  7. Ann Goh says

    Hi Gretchen,
    I chanced upon your blog and I am so thrilled by all your recipes, baking tips and techniques that you shared!! Thank you so much!
    I tried your banana cake recipe today, they are really moist and soft!! Is it possible to half the recipe, as in half all the ingredients, as 2 whole 8″ cake is just too much to finish for my small family.

  8. jeshera says

    Well..Gretchen, thanks to you, my house smells AMAZING! Besides this recipe being super yummy, my nkuse zmells mmmmmm good. Lol have a good one and keep making magic..haha!

  9. Izabela says

    Hello! I recently joined your flock of trusty Woodie Insiders so I’m very curious about this frozen banana tip that you write about and that I can read in the comments! I want to make this cake for my workplace tomorrow, could you please share this tip with me? :)

  10. Kathrine says

    another good recipe. light, moist, yummy!!! not so sweet, just the way I like it. great to top with cookie butter or grated sharp cheese.

    thank you for this recipe.

  11. Mahapop says

    How many bananas should i use? It is not written in the recipes. I tried lots of your recipes. They turned out so great. Love it <3

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