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Banana Cake


  • 2 3/4 cups (385g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter , softened to room temperature
  • 2 tablespoons canola or vegetable oil
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light or dark brown sugar
  • 4 large eggs , at room temperature
  • 4 large ripe bananas
  • 1 1/4 cups (300ml) buttermilk, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • Cream Cheese Frosting


  1. Preheat oven to 350F/180C. Grease a 9×13-inch pan.
  2. In a medium bowl sift together flour, baking powder, baking soda, cinnamon, and salt. Set it aside.
  3. In a stand mixer fitted with the paddle attachment, beat together butter, sugar, and oil on medium speed for 3-4 minutes until fluffy. Scrape down the sides and the bottom of the bowl occasionally. Beat in the eggs one at a time, beating well after each addition. Add mashed bananas, buttermilk, and vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined, then add the rest of the dry ingredients and beat just until combined. Do not overmix, the less you mix, the lighter the cake will be.

  4. Pour batter into prepared pan and bake for 35-45 minutes until a toothpick inserted into the center of the cake comes out clean. Allow to cool to room temperature. Frost cake with cream cheese frosting.

  5. Store cake in the refrigerator in an airtight container for up to 5 days.