This Banana Cake Recipe Moist Enough to Break the Internet (and Ruin Dry Cake Forever)

You know those banana cakes that look gorgeous but chew like a kitchen sponge? Hard pass. This version is the opposite: tender, plush, wildly moist, and shamelessly banana-forward.

It’s the kind of cake that disappears in “just one more bite” increments and makes store-bought look like a practical joke. The secret isn’t fancy—just smart, deliberate technique that stacks moisture and flavor like compound interest. Bake it once, and your bananas will never find their way into smoothies again.

The Secret Behind This Recipe

The big flex here is moisture management.

We use ultra-ripe bananas (brown and spotty), which bring sweetness and pectin for a soft crumb. Then we add oil + butter: butter for flavor, oil for long-lasting tenderness. That combo is elite.

A touch of sour cream (or Greek yogurt) stabilizes the batter and locks in moisture without making it dense. We also use brown sugar for deeper flavor and hygroscopic power—it literally holds on to moisture. Finally, we lovingly underbake by a minute or two and let carryover heat finish the job.

Dry edges? Not on our watch.

What You’ll Need (Ingredients)

3 large very ripe bananas (about 1 1/2 cups mashed)
1/2 cup unsalted butter, melted and slightly cooled
1/4 cup neutral oil (canola or light olive)
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
1/2 cup sour cream (or full-fat Greek yogurt)
2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
1 teaspoon ground cinnamon (optional but recommended)
1/2 cup chopped walnuts or pecans (optional)

Optional Cream Cheese Frosting:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 3/4–2 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt

Step-by-Step Instructions

Prep the pan and oven. Heat oven to 350°F (175°C). Grease a 9×13-inch pan or two 8-inch rounds.
Line with parchment if you value your sanity.
Mash the bananas. In a large bowl, mash bananas until mostly smooth with a few small chunks. You want texture, not baby food.
Whisk the wet team. Add melted butter, oil, brown sugar, granulated sugar, eggs, sour cream, and vanilla. Whisk until glossy and unified.
Combine the dry team. In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
Don’t skip the whisk—it’s the lazy person’s sifter.
Bring it together. Add dry ingredients to the wet and stir with a spatula until just combined. A few streaks of flour are fine. Overmixing equals tough cake—no thanks.
Fold in add-ins. If using nuts (or chocolate chips), fold them in now.
Keep it gentle.
Pan and smooth. Pour batter into your prepared pan and smooth the top. Tap the pan once to pop large air pockets.
Bake smart. Bake 28–35 minutes for 9×13 (22–27 for 8-inch rounds). It’s done when the center springs back and a toothpick comes out with a few moist crumbs.
If it’s squeaky clean, you waited too long.
Cool. Let the cake cool in the pan for 15 minutes, then transfer to a rack. Or keep it in the pan if you’re frosting and don’t want drama.
Frosting (optional but excellent). Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; whip until fluffy.
Spread over cooled cake. Try not to eat it straight from the bowl. Try.

Storage Tips

Room temp: Unfrosted cake keeps wrapped for 2 days.
Frosted cake is fine at room temp for a few hours, then refrigerate.
Fridge: Store covered up to 5 days. Bring slices to room temp for best texture—cold cake tastes denser.
Freezer: Wrap unfrosted slices individually and freeze up to 2 months. Thaw at room temp, then frost or dust with powdered sugar.
Moisture insurance: A sheet of parchment pressed against the cut side prevents drying.
Little thing, big results.

Nutritional Perks

Bananas bring potassium, fiber, and natural sweetness, so you’re not leaning entirely on refined sugar.
Sour cream/Greek yogurt adds protein and a little calcium while improving the crumb. Functional and delicious—look at that.
Nuts (if using) contribute healthy fats and extra satiety. Translation: you’ll be satisfied with one piece.
Probably.
Reasonable sugar balance for a dessert—sweet but not cloying, so the banana flavor actually shines.

Avoid These Mistakes

Using under-ripe bananas: Greenish bananas = bland cake. You want heavily speckled or nearly brown skins for max flavor.
Overmixing the batter: Stir just until combined. Gluten develops fast and makes the cake chewy, and not in a cool mochi way.
Overbaking: Start checking early.
Remember, carryover heat keeps cooking the cake after it leaves the oven.
Skipping the acid: Sour cream (or yogurt) helps with tenderness and lift. Don’t sub with milk and expect the same result.
Wrong pan size: If you use a smaller pan, it’ll be thicker and need more time. Use your eyes and a toothpick; timers are suggestions, not laws.

Variations You Can Try

Banana Chocolate Chip: Fold in 3/4 cup semisweet chips.
Instant crowd-pleaser, zero regrets.
Banana Caramel Swirl: Dollop 1/3 cup warmed dulce de leche over the batter and swirl. Fancy without effort—our favorite genre.
Maple Pecan: Replace 1/4 cup of the granulated sugar with pure maple syrup and add toasted pecans.
Coconut Dream: Swap oil for coconut oil and fold in 1/2 cup shredded coconut. Add lime zest if you’re feeling vacation energy.
Gluten-Free: Use a 1:1 gluten-free baking blend with xanthan gum.
Keep everything else the same and don’t overbake, IMO.
Layer Cake: Bake in two 8-inch pans and fill with cream cheese frosting plus sliced fresh bananas brushed with lemon juice.

FAQ

Can I make this banana cake without eggs?

Yes. Replace each egg with 1/4 cup unsweetened applesauce or 3 tablespoons aquafaba. The texture stays moist, though it’ll be slightly denser.

Add an extra 1/4 teaspoon baking powder for lift.

What if my bananas aren’t ripe enough?

Quick fix: bake whole bananas (in peels) on a sheet at 300°F (150°C) for 15–20 minutes until blackened. Cool, peel, and mash. Not identical to naturally ripened, but close enough for a weekday win.

Can I reduce the sugar?

You can cut total sugar by 1/4 cup without wrecking texture.

Any more and you’ll lose moisture and browning. If you reduce further, add 1–2 tablespoons milk to keep the batter supple.

Why both baking soda and baking powder?

Baking soda neutralizes acidity from bananas and sour cream, giving lift and a tender crumb. Baking powder backs it up for consistent rise.

It’s a power couple—don’t break them up.

How do I keep the cake extra moist when frosting?

Cool completely, then brush the top with 1–2 tablespoons simple syrup (equal parts sugar and water) before frosting. It’s a bakery trick that guarantees plush slices, FYI.

Can I bake this as cupcakes?

Absolutely. Fill liners 3/4 full and bake at 350°F (175°C) for 18–22 minutes.

Expect about 18–20 cupcakes, depending on your scoop size and optimism.

The Bottom Line

This banana cake recipe moist enough to make you side-eye every dry dessert you’ve ever met is built on simple choices: ripe bananas, the butter-and-oil duet, and just-right baking. It’s plush, flavorful, and endlessly adaptable—weekday simple, weekend-worthy. Bake it once, and you’ll have a go-to that feels like a cheat code.

Your only real problem? People “stopping by” for a slice way more often.