The Ultimate Moist Banana Cake That Stays Soft for Days
This moist banana cake recipe is soft, rich, and packed with sweet banana flavor.
Thanks to simple tips and the right ingredients, it stays tender and fresh for days — no dry cake here!
Perfect for brunches, birthdays, or whenever you crave a cozy, delicious treat.
Equipment
- Mixing bowls
- Hand mixer or whisk
- 9x13-inch baking pan
- Parchment Paper
- Measuring cups and spoons
- Rubber spatula
Ingredients
🛒 Dry Ingredients:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
🥣 Wet Ingredients:
- 3 –4 overripe bananas about 1½ cups mashed
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs room temperature
- ½ cup vegetable oil
- ½ cup buttermilk room temperature
- 1 teaspoon pure vanilla extract
🎂 Optional Add-ins:
- ½ teaspoon ground cinnamon
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, mash the bananas until smooth.
- Add granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients, alternating with buttermilk, starting and ending with dry ingredients.
- Fold in any optional add-ins if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting or slicing.
Nutrition Info (Per Serving — Approximate)
- Calories: 320
- Fat: 14g
- Carbs: 45g
- Protein: 4g
- Sugar: 26g
- Fiber: 2g
Notes
Notes
Ripe bananas are key: Look for bananas with lots of brown spots or black skin for maximum sweetness and moisture. Storage: Wrap cooled cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freezing: Freeze slices individually for up to 3 months. Thaw overnight before serving. Add extra moisture: Mix a spoonful of Greek yogurt into the batter if you want an even softer texture.
Ripe bananas are key: Look for bananas with lots of brown spots or black skin for maximum sweetness and moisture. Storage: Wrap cooled cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freezing: Freeze slices individually for up to 3 months. Thaw overnight before serving. Add extra moisture: Mix a spoonful of Greek yogurt into the batter if you want an even softer texture.