I never expected banana cake to turn out this wildly moist, fluffy, and impossible to ignore. One slice of this Crazy Banana Cake, and suddenly every overripe banana feels like pure gold.

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I’m obsessed with Crazy Banana Cake because it tastes reckless in the best way: soft, sweet, a little messy, and impossible for me to leave alone. The mashed very ripe bananas bring that deep banana flavor I actually want, not some shy little whisper hiding in the crumb.

And cream cheese makes the frosting tangy enough to cut through all that richness, which is why I keep “evening up” the slices until half the pan is gone. No shame.

I love how bold it is, how tender it stays, and how every bite feels like dessert with a troublemaking streak.

Ingredients

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All purpose flour gives the cake structure without making it feel heavy or fussy.
Granulated sugar keeps the crumb sweet, soft, and classic bakery-style.
Brown sugar adds cozy caramel vibes and a little extra moisture.
Baking powder and baking soda help it puff up nicely, not sit flat.
Fine salt keeps all that sweetness from tasting one-note.
Cinnamon is optional, but it makes everything feel warmer and more homemade.
Very ripe bananas bring big flavor, natural sweetness, and that soft, plush texture.
Eggs help hold everything together and give the cake some richness.
Vegetable oil keeps it super moist, even the next day.
Buttermilk or yogurt adds tang and makes the crumb tender.
Walnuts or pecans add crunch, if you’re into that bakery bite.
Cream cheese frosting is tangy, sweet, and basically the reason people ask for seconds.

Ingredient Quantities

2 cups all purpose flour

1 cup granulated sugar

1 cup packed light brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon fine salt

1 teaspoon ground cinnamon optional

1 1 2 cups mashed very ripe bananas about 3 large

2 large eggs at room temperature

1 2 cup vegetable oil

1 2 cup buttermilk or plain yogurt

1 teaspoon vanilla extract

1 cup chopped walnuts or pecans optional

6 ounces cream cheese softened for frosting

4 tablespoons unsalted butter softened for frosting

2 to 3 cups powdered sugar for frosting

1 teaspoon vanilla extract for frosting

Pinch of fine salt for frosting

How to Make this

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1. Preheat oven to 350 F and grease and flour a 9×13 inch baking pan or line it with parchment paper.

2. In a large bowl whisk together 2 cups all purpose flour, 1 cup granulated sugar, 1 cup packed light brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon fine salt, and 1 teaspoon ground cinnamon if using.

3. In a separate bowl mash 1 1 2 cups very ripe bananas until smooth, then whisk in 2 large room temperature eggs, 1 2 cup vegetable oil, 1 2 cup buttermilk or plain yogurt, and 1 teaspoon vanilla extract until combined.

4. Pour the wet mixture into the dry ingredients and stir gently until just combined and no large streaks of flour remain; do not overmix.

5. Fold in 1 cup chopped walnuts or pecans if using, scraping the bowl to distribute evenly.

6. Transfer batter to the prepared pan, smooth the top, and bake in the center of the oven for 45 to 55 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

7. Cool the cake in the pan on a wire rack for 15 minutes, then remove from the pan and cool completely before frosting.

8. To make the frosting, beat 6 ounces softened cream cheese with 4 tablespoons softened unsalted butter until smooth and creamy. Add 1 teaspoon vanilla extract and a pinch of fine salt.

9. Gradually beat in 2 to 3 cups powdered sugar, adding just enough to reach a spreadable consistency, then spread the frosting evenly over the cooled cake. Slice and serve.

Equipment Needed

1. 9×13 inch baking pan (or parchment paper to line it)
2. 2 mixing bowls (one large for dry, one medium for wet)
3. Measuring cups and spoons
4. Whisk
5. Fork or potato masher for bananas
6. Rubber spatula for folding and scraping
7. Electric hand mixer or stand mixer for frosting
8. Wire cooling rack
9. Oven mitts and a serrated knife for slicing

FAQ

Q: What bananas work best? A: Use very ripe bananas with lots of brown spots for maximum sweetness and moisture, about 1 1/2 cups mashed or roughly 3 large bananas.

Q: Can I substitute the oil or buttermilk? A: Yes. Use melted coconut oil or light olive oil for the vegetable oil, and plain yogurt or a mixture of milk plus 1 tablespoon lemon juice per 1/2 cup for buttermilk.

Q: How should I adjust if I want a nut free cake? A: Omit the walnuts or pecans with no other changes; you can add 1/2 cup chocolate chips or extra banana for texture if desired.

Q: What is the bake time and pan size? A: Bake in a greased 9×13 inch pan at 350 F for about 30 to 40 minutes, or in two 8 or 9 inch round pans for 25 to 35 minutes, until a toothpick comes out with a few moist crumbs.

Q: How do I pick the right frosting sweetness and texture? A: For cream cheese frosting, beat 6 oz cream cheese with 4 tbsp butter, 1 tsp vanilla, a pinch of salt, then add 2 to 3 cups powdered sugar until you reach a spreadable but not runny consistency. Start with 2 cups and add more for stiffer frosting.

Q: How should I store or freeze the cake? A: Store frosted cake refrigerated up to 4 days in an airtight container. For longer storage, freeze unfrosted layers wrapped tightly up to 3 months; thaw in the fridge before frosting.

Crazy Banana Cake Recipe Substitutions and Variations

All purpose flour: use a 1-to-1 gluten free flour blend with xanthan gum (measure equally), or swap for whole wheat pastry flour for a slightly nuttier, denser crumb (use same amount).
Light brown sugar: substitute 1 cup granulated sugar plus 1 tablespoon molasses to recreate the molasses flavor and moisture.
Vegetable oil: replace with equal amount melted unsalted butter for richer flavor, or use an equal amount neutral oil like canola; to reduce fat, use half oil and half unsweetened applesauce.
Buttermilk: use plain yogurt thinned with a little milk to reach cup volume, or make a quick buttermilk by adding 1 tablespoon white vinegar or lemon juice to 1 cup milk and letting sit 5 minutes.

Pro Tips

1. Use very ripe bananas with lots of brown spots for the best banana flavor and natural sweetness. If yours are still a little firm, roast them at 350 F for 15 to 20 minutes until soft and fragrant, then mash.

2. Spoon and level your flour instead of scooping from the bag to avoid a dense cake. Gently fold the batter until just combined; a few small streaks of flour are fine and overmixing will make the crumb tough.

3. Let the cream cheese and butter come fully to room temperature before you start the frosting. Cold ingredients make the frosting lumpy and warm ingredients make it too loose. If the frosting is too thin, chill it briefly and then rewhip; if too thick, whisk in a teaspoon of milk at a time.

4. Cool the cake completely before frosting to prevent the frosting from sliding. Store leftovers loosely covered at room temperature for 1 to 2 days, or refrigerated up to 5 days. Bring slices back to room temperature a bit before serving for a softer texture.

Crazy Banana Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I never expected banana cake to turn out this wildly moist, fluffy, and impossible to ignore. One slice of this Crazy Banana Cake, and suddenly every overripe banana feels like pure gold.

Servings

servings

Calories

575

kcal

Equipment: 1. 9×13 inch baking pan (or parchment paper to line it)
2. 2 mixing bowls (one large for dry, one medium for wet)
3. Measuring cups and spoons
4. Whisk
5. Fork or potato masher for bananas
6. Rubber spatula for folding and scraping
7. Electric hand mixer or stand mixer for frosting
8. Wire cooling rack
9. Oven mitts and a serrated knife for slicing

Ingredients

2 cups all purpose flour
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon ground cinnamon optional
1 1 2 cups mashed very ripe bananas about 3 large
2 large eggs at room temperature
1 2 cup vegetable oil
1 2 cup buttermilk or plain yogurt
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans optional
6 ounces cream cheese softened for frosting
4 tablespoons unsalted butter softened for frosting
2 to 3 cups powdered sugar for frosting
1 teaspoon vanilla extract for frosting
Pinch of fine salt for frosting

Directions

Preheat oven to 350 F and grease and flour a 9×13 inch baking pan or line it with parchment paper.
In a large bowl whisk together 2 cups all purpose flour, 1 cup granulated sugar, 1 cup packed light brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon fine salt, and 1 teaspoon ground cinnamon if using.
In a separate bowl mash 1 1 2 cups very ripe bananas until smooth, then whisk in 2 large room temperature eggs, 1 2 cup vegetable oil, 1 2 cup buttermilk or plain yogurt, and 1 teaspoon vanilla extract until combined.
Pour the wet mixture into the dry ingredients and stir gently until just combined and no large streaks of flour remain; do not overmix.
Fold in 1 cup chopped walnuts or pecans if using, scraping the bowl to distribute evenly.
Transfer batter to the prepared pan, smooth the top, and bake in the center of the oven for 45 to 55 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the cake in the pan on a wire rack for 15 minutes, then remove from the pan and cool completely before frosting.
To make the frosting, beat 6 ounces softened cream cheese with 4 tablespoons softened unsalted butter until smooth and creamy. Add 1 teaspoon vanilla extract and a pinch of fine salt.
Gradually beat in 2 to 3 cups powdered sugar, adding just enough to reach a spreadable consistency, then spread the frosting evenly over the cooled cake. Slice and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.