The Ultimate Moist Banana Cake with Oil & Cream Cheese Frosting: An Easy, Fluffy Recipe
Welcome to your new favorite banana cake recipe! This incredibly moist and wonderfully sweet dessert is specifically designed to use up those perfectly ripe (or even overripe) bananas you have sitting on your counter. What makes this recipe truly stand out is its reliance on oil instead of butter, which results in an exceptionally light, tender, and moist crumb that stays fresh for days. Forget dry, dense banana cakes; this oil-based version promises a delightful experience from the first bite to the last.
Baking this cake from scratch is a breeze, even for novice bakers. With clear, easy-to-follow, step-by-step instructions, you’ll be able to create a bakery-quality treat right in your own kitchen. And no banana cake is complete without frosting! We’re topping this masterpiece with a luscious layer of tangy cream cheese frosting, a reader favorite that perfectly complements the sweet banana flavor. Whether you opt for the classic version or a light and airy whipped cream cheese frosting, this cake is guaranteed to be a crowd-pleaser and a recipe you’ll return to time and time again.
Why This Is The Best Banana Cake You’ll Ever Make
This isn’t just another banana cake recipe; it’s *the* banana cake recipe that consistently earns rave reviews. I’ve had countless people tell me how much they adore this cake, often sharing heartwarming stories of how it’s become a staple in their family gatherings. One friend even shared how her grandchildren now eagerly anticipate her visits, knowing this delicious banana cake is often on the menu. It’s moments like these that truly highlight the magic of this simple yet extraordinary dessert.
So, consider this your official invitation to embrace those speckled, brown bananas on your kitchen counter. They are the secret to unlocking the deepest, most delightful banana flavor for this cake. Don’t throw them away; bake them into this amazing treat! Your taste buds, and anyone you share it with, will undoubtedly thank you for it.
The secret to its unparalleled texture lies in the use of oil. Unlike butter, which can sometimes result in a denser cake, oil contributes to a truly super moist, light, and wonderfully fluffy crumb. This not only enhances the texture but also allows the sweet and creamy banana flavor to shine through, creating a truly irresistible experience.
Rule of Thumb: The riper your bananas are—meaning they are dark, spotty, and very mushy—the sweeter and more intensely flavored your cake will be! These are precisely the types of bananas I always reach for when baking this recipe.
Baking with Oil: The Secret to Superior Moistness
As a trained pastry chef, I’ve explored countless cake recipes, many of which traditionally call for butter. However, for this banana cake, I deliberately chose to use all oil, and the results have been phenomenal. With over 60 five-star reviews, it’s clear that this decision made a delicious difference, setting this recipe apart from the rest.
The benefits of using oil over butter in a cake are significant and contribute greatly to the exceptional quality of this banana cake:
- Unmatched Moistness: Oil keeps cakes significantly moister for longer periods, often several days, compared to butter-based cakes which can dry out more quickly. This means your banana cake will remain deliciously soft and tender, perfect for enjoying over multiple days.
- Tender Crumb: Oil helps create a more delicate and tender crumb structure. Butter, due to its solid fat content, can sometimes weigh a cake down, leading to a denser texture. Oil, being liquid at room temperature, coats flour proteins more effectively, preventing excessive gluten development and resulting in a lighter, fluffier cake.
- Enhanced Flavor: While butter adds its own distinct flavor, oil provides a neutral base that allows the natural sweetness and robust banana flavor to truly shine without competition. This is particularly important in a banana cake, where the fruit is the star.
- Dairy-Free Option: Using oil makes this cake naturally dairy-free, catering to those with dietary restrictions or preferences. If you’re aiming for a completely dairy-free dessert, simply pair it with a suitable dairy-free frosting.
- Ease of Use: Oil is generally easier to work with than butter. There’s no need to wait for it to soften to room temperature, simplifying the preparation process and saving you time in the kitchen.
I apply this same technique to my popular banana bread made with oil, which also boasts an incredibly moist and delightful texture. And because everything is better with frosting, don’t even think about skipping the rich and tangy cream cheese frosting to generously slather all over this cake!
A Passion for Bananas: More Delicious Recipes
My kitchen often has bananas past their prime, which is why I’m obsessed with baking with them! Besides this fantastic cake, I love transforming them into other beloved treats. If you find yourself with an abundance of ripe bananas, you might also enjoy these other 5-star rated recipes:
- Banana Chocolate Chip Muffins: Perfect for a quick breakfast or snack.
- Banana Bundt Cake: A stunning presentation with the same great flavor.
- Fresh Banana Cupcakes: Individually portioned delights, ideal for parties or lunchboxes.
The Perfect Pairing: Cream Cheese Frosting
Choosing the right frosting is crucial for any cake, and for this banana cake, cream cheese frosting is simply the best complement. The intense sweetness and soft texture of the banana cake find their perfect match in the complex, tangy notes of cream cheese frosting. This creates a balanced flavor profile that prevents the cake from being overly sweet.
You can easily spread this frosting onto your cooled cake using a spoon or an offset spatula for a rustic look. If you prefer a lighter, airier frosting that’s perfect for piping, consider making my whipped cream cheese frosting. It offers a similar delightful tang with a wonderfully fluffy texture. For those who love a rich chocolate contrast, a smooth chocolate ganache frosting would also be a decadent choice, offering a different but equally delicious experience.
Versatile Cake Sizes and Variations
This flexible banana cake recipe is designed to adapt to your baking needs. While it’s fantastic when baked in a standard 9×13-inch sheet pan, you have several options to customize its presentation and serving size:
- Layer Cake: For a more elegant presentation, you can easily divide the batter between two round 9-inch cake pans. This will yield a beautiful two-layer cake. When baking in round pans, start checking for doneness around the 30-minute mark. The cakes should feel firm to the touch in the center, and the edges should begin to pull away slightly from the sides of the pan. If they still seem jiggly, continue baking for another 5-10 minutes, checking frequently.
- Cupcakes: This recipe also makes excellent banana cupcakes! Simply line a muffin tin with paper liners, fill each cup about two-thirds full with batter, and bake for approximately 18-22 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Cupcakes are perfect for portion control and easy serving at parties or bake sales.
- Bundt Cake: For a visually striking cake, pour the batter into a well-greased and floured Bundt pan. Baking time will vary, typically longer than a sheet cake, so start checking around 45-55 minutes.
No matter the format, remember to let your cake or cupcakes cool completely before frosting to prevent the frosting from melting.
Key Tips for an Unbelievably Moist Banana Cake
Achieving that perfect, melt-in-your-mouth moistness and tender crumb is simple when you follow a few essential baking principles:
- Embrace Oil Over Butter: As discussed, using oil in this recipe is paramount. It ensures a light, moist cake with a fluffy crumb that butter simply can’t replicate in this context. Vegetable oil is a great neutral choice, allowing the banana flavor to be prominent.
- Do Not Overmix the Batter: This is a golden rule in baking, especially for cakes. Overmixing develops the gluten in the flour, leading to a tough, chewy cake rather than a tender one. Mix only until the wet and dry ingredients are *just* combined. A few small lumps are perfectly fine!
- Measure Dry Ingredients Accurately: Precision in baking is key. The most accurate way to measure flour is by using a kitchen scale. If you don’t have one, use the “spoon and level” method: spoon the flour into your measuring cup until it overflows, then level it off with the back of a knife. Avoid scooping directly from the bag, as this can compact the flour and result in using too much.
- Use Very Ripe Bananas: The brown, spotty, even blacker bananas are your best friend here. They are sweeter, softer, and have a more concentrated banana flavor, which translates into a more delicious and naturally moist cake.
- Don’t Overbake: Overbaking is the quickest way to dry out a cake. Start checking for doneness at the lower end of the recommended baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs, but no wet batter.
The Best MOIST Banana Cake with Oil
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Ingredients
- 1 cup (225 g) ripe bananas, mashed, About 2 medium-large or 3 small bananas
- 3 (3) large eggs
- 1 cup (218 g) vegetable oil
- 2 tsp (2 tsp) vanilla extract
- 1 1/2 cups (300 g) granulated sugar
- 2 cups (240 g) all purpose flour
- 1 tsp (1 tsp) baking powder
- 1/2 tsp (0.5 tsp) baking soda
- 1/2 tsp (0.5 tsp) kosher salt
- 1 batch (1 batch) Cream Cheese Frosting
Instructions
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Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking pan with baking spray. You can prepare this recipe by hand using a whisk and spatula, or for ease, use a hand mixer or stand mixer on medium speed.
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In a large mixing bowl, thoroughly mash the 1 cup of ripe bananas. It’s perfectly fine to leave a few small lumps for added texture. To the mashed bananas, add the 3 large eggs, 1 cup of vegetable oil, and 2 teaspoons of vanilla extract. Stir these wet ingredients together until well combined. Then, incorporate the 1 1/2 cups of granulated sugar, mixing until fully integrated into the banana mixture.
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In a separate medium bowl, or on a large piece of parchment paper for easy cleanup, combine the 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of kosher salt. Whisk these dry ingredients together until they are well distributed. Gradually add this dry mixture to the wet ingredients in the large bowl, mixing lightly with a spatula or on low speed with your mixer until just combined. Be careful not to overmix the batter.
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Pour the prepared batter evenly into your greased 9×13-inch pan. Bake for 30-35 minutes. The cake is ready when the edges begin to pull away slightly from the sides of the pan, and the top springs back gently when lightly touched. You can also insert a toothpick into the center; it should come out clean or with a few moist crumbs.
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Allow the freshly baked cake to cool in the pan for at least 10 minutes before carefully inverting it onto a wire rack. Let it cool completely to room temperature before applying any frosting. This step is crucial to prevent your frosting from melting and sliding off.
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Once fully cooled, generously frost your delicious banana cake with my homemade whipped cream cheese frosting or the classic cream cheese frosting. Slice, serve, and enjoy this moist and flavorful treat!
Notes
Storing Instructions for Your Banana Cake
Storing Unfrosted Cake: If your banana cake is unfrosted, it will stay wonderfully fresh. Store it in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 3-4 days. For longer storage, see freezing instructions below.
Storing Frosted Cake: If you’ve decorated your cake with cream cheese frosting, it’s essential to keep it refrigerated due to the dairy content of the frosting. Store it in a covered container in the fridge for up to 3-4 days. Allow slices to come to room temperature for about 15-20 minutes before serving for the best texture and flavor.
Freezing Your Banana Cake: This cake freezes beautifully, making it perfect for preparing ahead or saving leftovers. First, ensure the cake (frosted or unfrosted) has cooled completely to room temperature. For unfrosted cake, wrap the entire cake or individual slices tightly in several layers of plastic wrap, then an additional layer of aluminum foil. For frosted cake, freeze it uncovered for about 30 minutes until the frosting is firm, then wrap tightly in plastic wrap and foil. Store in the freezer for up to 3 months. When ready to enjoy, thaw the cake overnight in the refrigerator, then let it come to room temperature before serving. If freezing unfrosted, apply the cream cheese frosting after thawing.
Frequently Asked Questions About Banana Cake
Here are some common questions to help you bake the perfect banana cake:
- Can I use fresh (not ripe) bananas? While you can, it’s highly recommended to use very ripe, spotty bananas. They are sweeter, softer, and provide a much more intense banana flavor and moistness that is crucial for this recipe. If your bananas aren’t ripe enough, you can speed up the process by baking them in their peels at 300°F (150°C) for 15-20 minutes until they turn black and soft.
- What kind of oil should I use? A neutral-flavored oil like vegetable oil, canola oil, or grapeseed oil works best. These oils won’t impart a strong flavor to your cake, allowing the natural banana taste to shine.
- Can I add nuts or chocolate chips? Absolutely! For added crunch and flavor, fold in 1/2 to 1 cup of chopped walnuts, pecans, or chocolate chips (or a combination) into the batter just before pouring it into the pan.
- How do I know when the cake is done? The cake is done when the edges start to pull away from the sides of the pan, and the top feels firm and springs back when gently touched. A wooden skewer or toothpick inserted into the center should come out clean or with a few moist crumbs.
- Why is my banana cake dry? The most common reasons for a dry cake are overbaking or overmixing the batter. Ensure you measure your flour accurately and only mix the batter until the ingredients are just combined. Also, make sure your oven temperature is accurate.
Embrace the Simplicity and Deliciousness
This moist banana cake recipe isn’t just a dessert; it’s a testament to how simple ingredients, especially those often overlooked overripe bananas, can transform into something truly extraordinary. The ease of preparation, combined with the incredibly moist texture and delightful banana flavor, ensures this recipe will quickly become a cherished part of your baking repertoire. Whether you’re baking for a special occasion, a family treat, or simply to use up those ripe bananas, this cake delivers on all fronts.
So go ahead, gather your ingredients, and prepare to bake a banana cake that will impress everyone who tries it. The combination of its soft, fluffy crumb and the tangy cream cheese frosting is pure perfection. Enjoy the process, and savor every bite of this irresistible homemade delight!