Moist Banana Cake Recipe

by Gretchen Price on July 26, 2013

Post image for 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

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{ 101 comments… read them below or add one }

lori August 28, 2014 at 7:28 am

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

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Gretchen Price August 29, 2014 at 12:41 pm

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.

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Bianca August 22, 2014 at 5:14 pm

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!

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Ann Goh August 17, 2014 at 3:23 pm

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.
Thanks,
Ann

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Gretchen Price August 18, 2014 at 1:42 pm

Hi Great Thanks! Yes to half

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Glaizza August 15, 2014 at 6:02 am

Hi Gretchen,
I just wanna ask if.. can i use a canned blueberry instead of banana in this recipe?

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Gretchen Price August 15, 2014 at 12:55 pm

you can try, but I don’t know that you get a great result, but its worth a try

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jeshera August 6, 2014 at 8:05 pm

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!

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Izabela July 21, 2014 at 12:31 pm

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? :)

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Gretchen Price July 21, 2014 at 8:13 pm
Kathrine July 7, 2014 at 12:20 pm

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.

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Mahapop July 2, 2014 at 2:24 pm

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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Gretchen Price July 3, 2014 at 2:48 am

from the blog post:
Super Ripe Bananas 3-4 medium sized (450g)

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ana June 30, 2014 at 10:24 pm

can you make the butter brown in this recepi same as the carrot cake

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Gretchen Price July 1, 2014 at 3:43 pm

No, this is a creaming method recipe CLICK HERE and also read What is Cake

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Brandi June 23, 2014 at 4:47 pm

It took me 5 average size bananas to equal 450g…I weighed them after squeezing them from the peel. I had only defrosted 4 so it was a quick scramble to thaw another one in hot water. Wanted to give everyone else a heads up to have enough bananas ready! Cakes are cooling now and they smell unbelievable!

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Ha May 29, 2014 at 6:11 am

I’ve just learned to bake from internet and tried some recipes for banana cake but yours is the best. Love your recipe. It turned out super great. My family love the taste so much. Thanks for sharing. Good day!

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Cathy May 26, 2014 at 11:21 pm

I love your recipes and I love to experiment…I used your golden vanilla butter cake recipe, used banana and almond extract and added in 2 cups really ripe mashed bananas. Baked 8″ layers until done and it was fabulous. This recipe is next on my list to try. Thank you so very much for all you do for us at home bakers.

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Susan May 16, 2014 at 12:28 pm

Hi Gretchen, am so happy going through all ur cake recipes. Dis site is a blessing, I must confess. Am a beginner and am teaching myself baking with some recipes I find online, but yours is always easy to understand and follow. And they always turns out great. Please I will be needing ur guidance as am planning on starting a business with this to support my family. Can’t afford a class cos things is really bad for us. God bless u

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Sharon Hubbell May 14, 2014 at 3:07 pm

I made this cake last night using swans cake flour, sour cream and I measured all my ingredients. The cake turned out super super dense and resembled more of a banana bread than a cake. Also, it took 5 bananas to get to 450g. Should I have stopped at three or four bananas?

Any/All advice would be greatly appreciated! Thank you for sharing your recipes and experience with everyone!

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Gretchen Price May 14, 2014 at 10:08 pm

If you followed the weights measuring system that is great! There usually are better results that way than with volume measure, so I assume your bananas were smaller?

At any rate, Im sorry this happened to you

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Sadie April 21, 2014 at 8:38 pm

Thanks so much!

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Sadie April 20, 2014 at 11:57 pm

Hi Gretchen..
Can I double this recipe and bake it on a 10inch pan?
Thanks so much.

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Gretchen Price April 21, 2014 at 3:17 am

Yes

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Le Si April 14, 2014 at 8:46 pm

Hi Gretchen,
This might seem a silly question, but I have noticed that this recipe uses baking soda, no baking powder nor self raising flour, so please can you help me understand how the cake will rise due to having no rising ingredient in it, or is it a dense type of cake? Thanks for your help on this.

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Gretchen Price April 15, 2014 at 2:25 am

Baking Soda is about 4 times as powerful as baking powder
You must have an acidic ingredient present in the recipe though to cause the reaction, in this case the yogurt is the acid that will react with the soda
which is why it is very important to understand the ingredients that go into a recipe and how they play off one another, and why we cannot just change things where we feel like it

GREAT QUESTION

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me April 5, 2014 at 10:03 am

Your recipes are fabulous

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Donna March 21, 2014 at 3:39 am

Gretchen,

My husband was begging for bananas muffins so I made your banana cake recipe and topped them with the crumb topping from your blueberry muffin recipe… They turned out wonderful, he ate a muffin as I took them from the oven. Thanks for your recipes, I have made several and they always come out perfectly.

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Gretchen Price March 23, 2014 at 12:27 am

Great idea! You’re a smarty!

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ana March 20, 2014 at 10:51 pm

hi Gretchen can you make this on a bundth pan? do I need to double it? thanks

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Gretchen Price March 23, 2014 at 1:00 am

Yes, I do not know how big your pan is though, so I cannot answer the second questions

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Rabia March 12, 2014 at 12:34 pm

Hi dearest ever Gretchen!
My cake came Sooooo good as yours.I have used frozen banana tip and puree came just like professionals.now I am making your recipes for my whole family and friends with confident.

Love you so much and i will come soon to meet you from Sydney

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Margaret March 11, 2014 at 6:22 am

Thank you for including the weight for everything! I’m an American living in India and the bananas here are very small. I made a half recipe and did a 6 inch cake, and I used 6 bananas, so for the full recipe it will take about a dozen! It was so easy figuring out how many to use on my electronic scales.

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Barbara February 24, 2014 at 1:44 pm

Hi Gretchen

I made this yesterday with your cream cheese frosting and it was wonderful! I used your tip of the bananas in the freezer and this cake had the best banana flavor! Kudos!
Thanks again
Barbara

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Beth February 20, 2014 at 3:22 pm

Hi Gretchen,

I love your videos and your cakes. I have a question, can I use rum extract instead of real rum. I love the rum flavor but cannot use alcohol? Keep up the great work.

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Gretchen Price February 20, 2014 at 9:44 pm

Hi Thanks, yes of course

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Marisa February 13, 2014 at 12:36 am

Hi, Gretchen! I have been searching for a flavorful, moist banana cake for quite some time and have tried dozens of different recipes. Today, I tried your recipe and I have to say my search is finally over! It is one of the best banana cakes I have ever tasted. From here on, it will be my go – to recipe. Thank you, thank you, thank you for sharing all your wonderful tips and recipes! Keep them coming!

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manal February 11, 2014 at 4:54 pm

i love this recipe >> my husband and my 23 month old son and ofcourse i all loved this cake and its really great because i feel guilty when throwing ripe bananas into garbage .. now i wait bananas to ripe lol :)

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Lotta February 6, 2014 at 8:25 pm

Hi Gretchen! Can i ad some melted bakingchocolate to this mix? I would like to bake some chocolate-banana cupcakes and i’m wondering if this is the recipe to go with? I really love your blog and your videos. Greetings from snowy Finland :)

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Gretchen Price February 6, 2014 at 9:22 pm

better at add cocoa powder (take out 1/4 cup of flour and add in 1/4 cup cocoa powder here)

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Kim February 1, 2014 at 6:03 am

Hi Gretchen,
Love your site. I just made cupcakes out of the moist banana cake recipe. It was a little dense ( may have been the eggs) but tasted wonderful and will make them again. I did have a challenge however – the paper muffin lining was very greasy. I am a beginner baker and would like to correct my mistake – can you shed some light on what I may have done wrong? I did not grease the pan or paper before hand.

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Pamala Sills January 13, 2014 at 9:43 pm

Gretchen I wanted to ask what is the shelf life for one of your cakes? If the cake needs to last 3 or 4 days before eating do I need to use a stabilizer in the cake? If so, what would you recommend?
Thank you,
Pamala

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Gretchen Price January 14, 2014 at 2:34 am

I do not know what “stabilizer” is. PLease enlighten me as to how you would do this, I am curious.
Also please read WHAT IS CAKEso you can get a better idea of what cake recipes are best for which applications

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Linda January 11, 2014 at 5:49 pm

Hi Gretchen,

Would this cake considered dense like your golden vanilla butter cake? Would it be okay to use to carve a Topsy Turvy cake? Trying to get some flavors for my cousin who wants one for a sweet 15 birthday.

Thank you:-)

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Gretchen Price January 12, 2014 at 5:17 pm

Yes would be fine

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Monique Rodriguez January 4, 2014 at 4:32 am

Hi Gretchen for the sour cream u put 6T sorry but what is that I just started baking

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Gretchen Price January 5, 2014 at 4:18 pm

Large “T” = tablespoons
Sorry, I sometimes forget to convert my shorthand

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Shaila January 2, 2014 at 3:00 pm

Hi Gretchen, When you say ‘eggs 100g’ does that mean including the shell or without the shell?

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Gretchen Price January 5, 2014 at 4:25 pm

no shell

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Alicia D. December 28, 2013 at 3:27 am

Gretchen,
I just found your blog and am so happy!! I am glad to find a blog that I can trust will have great recipes that I can use for weddings and other occasions. So, thank you!
Quick question on this recipe;
I am making a four layer cake and was wondering if I should let the cake batter rest after mixing it so that I have more dense cakes that are able to support the height? Thanks!

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Gretchen Price December 28, 2013 at 1:15 pm

Hi, Thanks!

No, do not ever let the batter rest, if you properly build a wedding cake (with supports) you will not have to worry.
If it is a dense cake you are looking for from the start- you may want to find a recipe that claims to be just that.

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Ketra December 7, 2013 at 2:34 pm

Hi Gretchen I was wondering if I dont have cake flour can i substitute it by using All Purpose Flour?

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Gretchen Price December 7, 2013 at 10:39 pm

Yes, but decrease by 3 Tablespoons

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maja November 14, 2013 at 11:43 am

Hi Gretchen I was wondering if I can put cherries in this instead of the banana?

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Gretchen Price November 14, 2013 at 1:57 pm

The Mashed banana in this recipe is an important ingredient that cannot be replaced with just any old thing…cherries will not be great here, you can ADD cherries, but do not replace the banana with them

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Victoria November 10, 2013 at 1:32 am

In this recipe the bananas can be change for other fruit ??

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Gretchen Price November 10, 2013 at 1:46 pm

Im not sure what you mean, but what other fruit are you looking to substitute?

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Trihanie November 8, 2013 at 10:50 am

Hi Gretchen

I recently came across your website and videos as I was looking for a “choc mouse cake recipe” and how impressed I was with you and the videos. I love your stuff so much.I love baking and always looking for ways to improve myself. So thank you so much. This is really great. One question though, is baking soda “bicarbonate of soda”?

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Gretchen Price November 8, 2013 at 11:51 pm

THANK YOU for the kind words!! Yes Baking Soda is exactly BiCarbonate of Soda

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carmel November 2, 2013 at 11:13 pm

just made this cake and it passed the touch and the toothpick test. when i cut i the cake it was dense and looked raw. the cake taste very good but not sure where i went wrong.

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Gretchen Price November 2, 2013 at 11:53 pm

I always point to a measuring error for anything that goes wrong, are you sure you weighed everything correctly?
Sounds as if there was too much banana? Or too much liquid ingredients here, (meaning too much yogurt or sour cream?) to make it so dense and “raw”
What flour did you use?

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carmel November 3, 2013 at 1:58 am

i measured everything with a scale and i used swans cake flour. i did use 4 bananas with heavy cream. i will try again tomorrow with 3 bananas. do you prefer sour cream over heavy cream. thank you so much for your quick responses and all your recipes and videos.

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Gretchen Price November 3, 2013 at 10:56 pm

Yes I do prefer sour cream or yogurt as it is more viscous, it will not penetrate the flour like a liquid ingredient will, so the heavy cream saturated your flour, and did not leave any room for the other liquids to be absorbed and perhaps the 4th banana put it over the edge too- not sure how big your bananas were… but weighing ingredients is always superior because you will have exact results each time, 3-4 bananas is such a VAGUE measurement, I did not like writing it that way, but because all bananas are different in size, and peoples perceptions of size is also so different, there is a lot of room for error here, so WEIGH WEIGH WEIGH if you can! Im sorry you did not have a good result here!

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Joy Thomas November 2, 2013 at 12:34 am

Hi gretchen, if i would like to make portion maybe for 12 cup cakes, can i cut the recipe in to half? Thanks

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Gretchen Price November 2, 2013 at 5:26 am

yes you may

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Jennifer October 8, 2013 at 10:02 am

Hi Gretchen, I have a small oven that can take in only one cake pan at a time. Can the 2nd cake pan wait till the 1st cake is baked? Will it affect the texture after sitting in the cake pan for almost an hour of waiting to be baked?

Thanks.

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Gretchen Price October 8, 2013 at 10:15 pm

it will affect it, but others have done it because they too had no other choice.
The batter is meant to baked immediately, or it will lose volume sitting on the counter and you will have a heavier cake than the first layer

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Khadija October 6, 2013 at 9:58 pm

I made this today because we had bananas that were super duper ripe. But we only had 2. But the cake still came out tasting great! :D And I had to used “laban”, it’s like a drinkable yoghurt here in the middle east (I’m in Riyadh), in exchange of sour milk. Which is similar. And results were amazing! :D It turned out super moist, light and delicious! I added chocolate chips, which my dad loved the cake even more hahah!

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Agnes September 30, 2013 at 3:02 pm

Hi Gretchen,

Hi Gretchen! I love walnuts and would like it to be added to the banana cake. How much walnuts (in grams) do u suggest to be added? Are crushed walnuts better? Should the walnut be roasted or sugared?

Thanks so much!

Best Regards,
Agnes

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Gretchen Price September 30, 2013 at 4:18 pm

Hello, no to sugared, toasted will be nice. I would add about 1 cup of chopped walnuts to the is recipe

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shawn September 23, 2013 at 12:00 pm

I only have a hand mixer would this still work.the same way.

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Gretchen Price September 23, 2013 at 2:10 pm

yes

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shawn September 23, 2013 at 3:31 am

Would the measurements be the same for AP flour instead of cake flour.
I wanna make my dad a banana pudding cake would you suggest this or a pound cake.

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Gretchen Price September 23, 2013 at 2:07 pm

yes same, you can use this recipe it will be amazing!

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reliza September 10, 2013 at 5:31 pm

hi can instead of butter can i use veg.oil and if yes then how much oil,thanks

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Gretchen Price September 10, 2013 at 6:40 pm

No because you cannot CREAM oil

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TaNesha September 6, 2013 at 1:29 pm

Can I use this recipe and substitute the bananas for strawberries? I want a cake thats a little bit richer than the chiffon strawberry cake recipe you have.

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TaNesha September 6, 2013 at 1:34 pm

Sorry I just saw you answered the mango questions so Im assuming it will be the same for strawberries. I have this cake due soon and I guess too excited and didn’t scroll down enough lol

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Gretchen Price September 6, 2013 at 10:06 pm

Yes you can do it

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shinyphua August 28, 2013 at 3:54 pm

Is it possible to sub the bananas for mangoes? I’m trying to make a mango cake!

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Gretchen Price August 29, 2013 at 1:23 am

yes you may in same quantity

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Venus August 22, 2013 at 12:37 am

Sooooo many questions, sorry, how do you price your 6 inch and 8 inch dessert/ bakery cakes? Thanks

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Gretchen Price August 22, 2013 at 1:47 am

based on cost of ingredients, cost to run the business and of course what the market will support

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Venus August 21, 2013 at 11:21 pm

Hello! Love your recipes, can you substitute the buttercream for your stabilized whipping cream? And what is your freezer banana trick? Thanks

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Gretchen Price August 22, 2013 at 1:44 am

yes you can use buttercream instead
the banana trick is to put the bananas in the freezer in their skins

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Erum August 14, 2013 at 6:50 am

What we can substitutes with cake flour if we dont have it?

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Gretchen Price August 14, 2013 at 3:29 pm

AP or Plain Flour

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Bernabeth August 13, 2013 at 1:00 am

Hi. In the previous comments you mentioned that adding a banana that is not very ripe would be fine but there will be a difference in texture. Can you describe what that difference will be (cake with ripe vs very ripe banana)? Will this affect the moisture of the cake? 2nd question, which icing would be better to use Chocolate Fudge or Chocolate Buttercream? Which will not overpower the banana flavor of the cake? And lastly, can I just halved the icing recipes? Thanks

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Gretchen Price August 13, 2013 at 4:26 pm

Yes ripe bananas are very liquidy, so there will be more moisture with the ripe bananas (recommended) than with non ripe ones
AS for the icing it is not so much which is BETTER but which one YOU prefer. they are both amazing

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Alyza August 1, 2013 at 11:05 am

Thanks for the information gretchen! Because of you i feel like a professional baker eventhough i know i’m not (“,) love all your videos. God bless.

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Alyza August 1, 2013 at 3:00 am

Hi gretchen. Is it ok to use bread flour? Will it have any effect on the cake?
Thanks gretch (“,)

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Gretchen Price August 1, 2013 at 9:58 am

Read This FLOUR

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Michele July 31, 2013 at 5:17 pm

Hi Gretchen, my colleague sent me your website – gotta say that I love it !! I have a question though… In this banana cake recipe, what would be the best way to add chocolate to it, cocoa powder or melted chocolate. I would like it to be chocolate colour, not marbled or with chocolate chips.

Thanks !
Michele

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Gretchen Price August 1, 2013 at 9:55 am

take out some flour and replace with cocoa powder

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Aisha July 14, 2013 at 10:24 am

Thanks Gretchen, the banana cake was DELICIOUS!! my mum doesn’t have a sweet tooth but she ate all my cake scraps while I was assembling! Loved it so much, thank you for the recipe

If I wanted to turn this into an apple cake, do I just simply replace the bananas? Or will you be releasing a special apple cake recipe soon?

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Gretchen Price July 14, 2013 at 12:35 pm

WOW! That’s the BEST reviews when someone who doesn’t normally eat cake, EATS ALL THE CAKE!!!!
Actually you can replace the banana puree here with applesauce with no trouble

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Aisha July 3, 2013 at 11:26 am

My bananas aren’t super ripe. Will it affect the taste if I just mash them up?

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Gretchen Price July 3, 2013 at 11:38 am

as long as they are not green, but a very ripe banana not only adds INTENSE banana flavor but also some sweetness too, and more of a “liquid” ingredient to the mix, as you see in the vid my bananas are almost LIQUID! Your will be more solid, just be aware of that texture difference

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AMY June 29, 2013 at 2:16 am

LOOKING FOR A ALMOST SUGAR FREE AND HEALTHY SMASH CAKE RECIPE FOR MY SONS FIRST BIRTHDAY, ANY IDEAS OR RECIPES?

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Gretchen Price June 29, 2013 at 2:26 am

you can replace the sugar with splenda here

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mary June 24, 2013 at 9:55 pm

hi Gretchen,tried to make chocolate fudge icing using liquid glucose,but unfortunately it didn’t turn out,think it deffo needs corn syrup,i totally love your recipes.
thanks
mary

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