Moist Banana Cake Recipe

This moist banana cake recipe makes the best banana cake I have ever tasted. Its filled with loads of bananas and is impossible to resist when paired with delicious cream cheese frosting and fresh, lemon dipped banana slices.

Moist banana cake recipe

I call this a moist banana cake recipe because that is exactly what this banana cake recipe yields - a superbly moist and delicious banana cake.

I paired the cake with cream cheese frosting and used fresh ripe banana slices to decorate. The banana slices were dipped in lemon juice before they were arranged on the cake so that they do not turn color. The last thing you want to happen to the cake is for it to look unpleasant with banana slices that have changed color, so dipping them in lemon juice helps to keep them in their fresh state. Plus, lemon juice goes pretty well with cream cheese frosting as they are both on the tangy taste side, so its quite a plus point.

Banana cakes go really well with cream cheese frosting and that is exactly what I chose to pair my cake with. I made the cream cheese frosting with 300 grams of icing sugar and 120 grams of both cream cheese and shortening, the exact same quantity I have listed in my cream cheese frosting recipe page here. I used this quantity to sandwich 3 layers of 5-inches round cakes and also to cover the top and sides of the cake. The amount of icing I used in between the cake layers was pretty thin (we love it that way) and so were the sides. So the frosting made in the quantity I mentioned above was just nice for me to  fill and cover my cake. If you prefer a more generous amount of icing for your cake, you would need to increase the quantity accordingly. 

And I chose to use a very simple palette knife swirl pattern to decorate my banana cake and added lemon juice dipped banana slices randomly on the cake for deco. This was the first time I tried using fresh bananas to decorate a cake and the lemon juice really helped the slices keep their pretty yellow shades without turning brown at all. Since the cake had fresh banana slices on it, I kept the left overs in the fridge and 2 days later, the banana slices were still yellow and fresh albeit slightly drier. And cake off course, remained moist and delicious as ever.

Moist banana cake with cream cheese frostingMoist Banana Cake Recipe

Moist Lemon Cake Recipe

Here is the printable version of my moist banana cake recipe and while you are at it, don't miss my recipe notes right below. They contain absolutely useful tips for the making the best banana cake ever!

Moist Banana Cake Recipe

By , October 31, 2019

Moist Banana Cake Recipe

This moist banana cake recipe makes the best banana cake I have ever tasted. Its filled with loads of bananas and is impossible to resist when paired with delicious cream cheese frosting and fresh, lemon dipped banana slices.


Prep Time: 20 Minutes
Cook time: 30 Minutes
Yield: Three 5-inches round cakes
Keyword: Moist Banana Cake Recipe
Category: Dessert


  • 170 g self raising flour
  • 140 g soft brown sugar
  • 100 g butter
  • 1 egg
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 200 g ripe bananas (mashed)
  • 75 ml buttermilk
  • ½ tsp vanilla essence
Frosting: Divider


  1. Preheat oven to 175 degrees Celsius. Grease and flour 3 cake pans measuring 5 inches in diameter.
  2. Sift flour, baking powder and baking soda together. Set aside.
  3. In a separate bowl, beat butter, brown sugar and salt till creamy.
  4. Add egg and continue to beat until the egg is well incorporated into the creamed mixture.
  5. Fold in the sifted flour into the creamed mixture alternately with the buttermilk, starting and ending with the flour.
  6. Add vanilla essence and mix again for a few seconds.
  7. Finally, add the mashed bananas into the cake batter and mix to spread the mashed banana evenly into the cake batter.
  8. Divide the batter into the prepared tins and bake until cakes are done and firm to the touch, approximately 30 minutes.
  9. Remove cakes from oven and let them rest on a wire rack for 2 to 3 minutes before loosening the sides with a palette knife and turning the cakes over onto wire racks.
  10. Turn the cakes over and let them cool down until they are only slightly warm to the touch. Wrap each cake in cling wrap and refrigerate for at least 12 hours.
  11. To assemble the cake, trim off any domed tops and sandwich the cake layers with cream cheese frosting. Cover the sides with remaining frosting.
  12. Cut bananas into slices and dip them in lemon juice before arranging them on the frosted cake, in any way you prefer.

Moist Lemon Cake Recipe - Success Factors

  • Wrap and refrigerate the cake - This is the trick that makes this banana cake so moist. Refrigerate the cake while it is still warm for a good 12 hours before frosting it. Other than the buttermilk and generous amount of mashed bananas added to the batter, refrigeration is a key factor. That does not mean you can just toss the layers into the fridge and take them out 12 hours later. The cakes need to be wrapped tightly in cling wrap so that they do not dry out in the refrigerator. Place them without proper wrapping, and you will end up with a very dry banana cake.
  • Use fully ripe bananas - This cake being a banana cake has bananas as one of its main ingredients. For best results, choose fully ripe bananas. Not only are they easier to be mashed, but they also taste so much better too. The other point I wish to mention about the bananas in this recipe is the fact that bananas can vary quite substantially in size - at least where I come from. I live in Malaysia, and here, we get a lot of varieties of bananas. And with each variety, the taste differs slightly, and some differ significantly in sizes, sometimes up to 3 times in size. This is why, in my recipe, instead of mentioning the number of bananas to be used, I chose to indicate by their weight. That way, the amount of banana that gets added to the cake can be kept to a perfect consistency every single time.
  • Brown sugar for depth in flavour - while most banana cakes use plain white castor sugar, I have chosen to use brown sugar. Brown sugar gives the cake a tinge of molasses-like taste. This adds more depth to the cake flavor and is definitely a better choice compared to plain white castor sugar. 
  • Buttermilk substitute - Buttermilk can be substituted with milk and lemon juice. Simply add half teaspoon of lemon juice into 75 ml and let it rest for a few minutes. Use as indicated in the recipe. Remember to double or triple this measurement if you decide to double or triple this moist banana cake recipe.
  • Avoid overbaking the cakes - This is another factor that will affect the moisture in cakes. To avoid overbaking, bake in the indicated cake tins and check for doneness at least 5 to 10 minutes before the baking time is up by inserting a skewer in the center of the cakes. If the skewer comes out without any wet batter sticking to it, the cakes are done and should be removed from oven. Ideally, there should be soft crumbs sticking to the skewer. If the cake is done, the top should spring back when pressed lightly. 

Happy baking :)

Moist banana cake with cream cheese frostingMoist Banana Cake Recipe

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The best banana cake filled with loads of bananas and covered in delicious cream cheese frosting and fresh, lemon dipped banana slices.Moist Banana Cake Recipe

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