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Fresh Banana Cake

Last updated on . Originally posted on By 61 Comments

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Who feels a little nostalgic about homemade cake?  This Fresh Banana Cake has is super moist and easy to prepare, with a wonderful banana flavor. The oats in this recipe give the crumb a wonderful chewiness that tastes delicious, especially with an old-fashioned cream cheese frosting. 

a piece of cake on a pink and white plate with a yellow fork

File this Fresh Banana Cake recipe under “things to bake this weekend” because it is everything you want in a homemade dessert.

What I love about this cake:

  • It’s SUPER moist and with great big banana flavor, and a slightly chewy, melt-in-your-mouth texture
  • Lemon-spiked cream cheese frosting makes this cake EXTRA delicious
  • The gorgeous caramelized nuts on top are optional, but SO worth it.  Details below.

Ingredients You’ll Need 

ingredients for fresh banana cake with text

  1. Fresh Bananas A full cup, mashed with a fork.
  2. Butter Unsalted, and slightly softened at room temperature
  3. Brown sugar (dark, please) plus a little Regular or Bakers Sugar 
  4. Eggs, Buttermilk and Vanilla To guarantee moisture and flavor
  5. Oatmeal For the slightly chewy texture we’re after.
  6. All-Purpose Flour, Baking Soda and Powder, Salt and Cinnamon  Essential ingredients for cake-making
  7. Pecans and Cream Cheese  The pecans will be toasted and caramelized, the cream cheese whipped into frosting

How to Prep the Cake Pan

plain cake on a cooling rack

My favorite way to bake this cake is in a 9 x 13″ cake pan, lined with natural parchment paper.

TIP:  Spray the baking pan with a little non-stick baking spray, then place a large enough piece of parchment paper inside so it hangs off the sides of the pan – this little hack helps the parchment stick to the pan, and makes it super easy to lift the cake out after its cooled.

Spray more baking spray on top of the parchment paper just before adding the cake batter and baking.

Try using two 8″ non-stick cake pans for a two-layer cake!  Just check for done-ness at 22 minutes instead of 25.

Step by Step Instructions

Four images of a fresh banana cake being made

  1. Cream the butter and both sugars in a large bowl with an electric mixer
  2. Add the eggs, baking soda, baking powder, salt, vanilla and buttermilk and mix to combine
  3. Mix together with the flour, mashed banana and oatmeal
  4. Pour into the prepared pan and bake
  5. Frost the cake after it’s completely cool and serve!

How to Make Candied Nuts

caramelized nuts on a baking sheet

Make your own candied nuts and you won’t regret it. WARNING:  These nuts taste FABULOUS on their own and are totally addicting – be sure to save some for your cake 🙂

To make candied nuts, you’ll need:  

  • 1 tablespoon of butter
  • 1 cup raw pecans or walnuts
  • 1/4 cup superfine or regular sugar
  1. Melt the butter in a non-stick saute pan on medium heat, add the sugar and the nuts and stir gently to combine using a non-stick spatula
  2. Cook and gently stir, adjusting the heat lower if needed to avoid burning.  The mixture should be dark and syrupy, so continue to toss to evenly coat all the nuts, about 5 minutes total.
  3. Don’t walk away while the nuts are cooking, this mixture will burn very easily, so you’ll need to watch it closely
  4. Transfer the nuts to a baking sheet lined with parchment or wax paper and let them cool until ready to use

Serving Suggestions

a fresh banana cake with a slice removed on the corner

This cake tastes even better the next day, so it’s great dessert choice to make a day ahead, including the frosting. TIP!  I usually frost the cake the day I’m going to use it, and stir the refrigerated frosting really well so it’s smooth.

This cake is portable enough for potlucks, cookouts, after school snacks, casual dinners and birthday parties.

Take extra slices to the office and you’re co-workers will love you 🙂

Tips For Making this Recipe

a frosted fresh banana cake on a rack

  • You can find superfine sugar in most grocery stores, often called Baker’s Sugar.
  • Let the parchment paper hang off the sides of your baking pan before filling it with batter.  When the cake is totally cool, remove it by lifting it out with both hands to a cooling rack.
  • If you don’t feel like making candied nuts, chop up some store-bought candied pecans (found in most grocery stores) instead.

a piece of fresh banana cake on a pink and white plate

More Recipes To Try:

Summer Fruit Crisp

Coconut Milk Rice Pudding with Rose Rhubarb

Strawberry Cheesecake in a Jar

California Fig Banana Bread

Triple Chocolate Cookies

Apple Upside Down Cake

Chocolate Cheesecake Cake 

Fresh Tangerine Sorbet

If you’ve tried this Fresh Banana Cake or any recipe on Studio Delicious, leave a comment below!  I’d love to hear from you.

FOLLOW ME on Facebook, Instagram and Pinterest for more recipes and inspiration 🙂

a piece of cake on a pink and white plate with a yellow fork

Fresh Banana Cake

Fresh Banana Cake has old fashioned flavor and is made from scratch, and it's easy to make! The fresh banana flavor tastes incredible with cream cheese frosting too
5 from 25 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12
Calories: 425kcal
Author: Paige

Ingredients

  • 1 Butter, unsalted, room temperature
  • 1 cup Brown Sugar, dark brown
  • 1/2 cup Sugar
  • 2 Eggs, large at room temperature
  • 3/4 tsp. Baking Soda
  • 1/2 tsp. Baking Powder
  • 1/2 tsp Salt
  • 1 tsp. Pure Vanilla Extract
  • 1/3 cup Buttermilk
  • 1 1/2 cups Flour, all-purpose
  • 1/2 tsp Cinnamon, ground
  • 3/4 cup Oats, rolled, not instant
  • 1 cup Bananas, ripe, mashed
  • CREAM CHEESE FROSTING
  • 1 stick Butter, unsalted, softened
  • 1 8 oz Cream cheese, softened
  • 2 cups Powdered Sugar
  • Pinch Salt
  • 1 tsp. Pure Vanilla Extract
  • 1 tsp. Lemon Zest, freshly grated
  • 1 tsp. Lemon Juice, freshly squeezed
  • Pecans, toasted, chopped for dusting on the frosted cake (about 1/3 cup)

Instructions

  • Heat oven to 350 degrees
  • Grease a 13 x 9" pan with baking spray, line with natural parchment paper, then spray with more baking spray just before adding the cake batter.
  • Cream the butter and both sugars in a large bowl using an electric hand held mixer for 4 minutes until fluffy.
    Alternatively, use a stand mixer with the paddle attachment.
  • Add the eggs one at a time, blending each time just until incorporated
  • In a small side bowl, dissolve the baking soda, baking powder, salt and vanilla into the buttermilk and stir to combine.
    Add this to the egg/butter/sugar mixture.
  • Add the flour a 1/2 cup at a time, and stir gently just to combine.
    Add the cinnnamon too, and stir to combine.
  • In a separate medium-sized bowl, combine the oats with the mashed bananas together, and beat on low with the electric hand mixer until combined, about 30 seconds.
    Add the oats and mashed bananas to the cake mixture and mix on low for another 30 seconds just to combine all the ingredients.
  • Pour the batter into the prepared pan.
  • Bake until the top is golden brown and a toothpick in center comes out clean, about 25 minutes
  • CREAM CHEESE FROSTING
  • In a medium sized bowl with electric hand mixer or stand mixer with paddle attachment, beat the butter and cream cheese until very smooth, about 3 minutes on high.
    Scrape down the sides occasionally with a rubber spatula.
  • Sift the confectioners sugar into the bowl, continue mixing for another 3 minutes or so until smooth.
  • Add the lemon zest and juice and vanilla extract, beat for another minute or so until completely smooth.
  • Chill the frosting in fridge until cake is completely cool
    Frost the cake and serve
    Top with Candied Nuts if desired - see recipe notes

Notes

  • This recipe can also be made in two 8" cake pans or an 8 x 13" square pan
  • You can find superfine sugar in most grocery stores, it's in a milk carton container called "Bakers Sugar"
  • Let the parchment paper hang off the sides of your baking pan before filling it with the batter.  When the cake is totally cool, remove by lifting it right out with both hands.
  • If you don't feel like making the caramelized nuts, you can buy candied nuts at the grocery store and chop them for similar delicious results.  

Nutrition

Calories: 425kcal | Carbohydrates: 66g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 341mg | Potassium: 173mg | Fiber: 1g | Sugar: 48g | Vitamin A: 579IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
Tips for Success with Every Recipe
  • Super important to read the whole recipe before you begin
  • Pay attention to the ingredient list and photos for the recipe
  • If possible, prep your ingredients a little before you start
  • Always use a sharp knife for safety
  • Use the size of pan called for in the recipe
  • For savory recipes, taste and season as you go
  • Buy fresh, organic ingredients, locally sourced whenever possible
Did you make this recipe?Show me! Tag @studiodelicious or use the hashtag #studiodeliciouseats!

 

Source: Studio Delicious, adapted from Sweet Home
This recipe was updated with new tips and content in February, 2020

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Comments

  1. Maia Schneider

    That looks so tasty., I can’t wait to try it! I love the humor in your post and I’m looking forward to more!

    Reply

  2. Riz

    5 stars
    I wasn’t sure what I was going to click into when I saw Fresh Banana Cake recipe, but I sure didn’t expect something that looks so lovely! I love the candied nuts…crunch and sweetness. Win!

    Reply

  9. Amanda

    5 stars
    This banana cake is amazing! I just love the cream cheese frosting with it, and it’s so incredibly moist. Definitely making this one again!

    Reply

  10. Natalie

    5 stars
    Oh yum, this banana cake sounds so delicious. So buttery and sweet and perfect. I bet my family will love this. I can’t wait to give it a try.

    Reply

  11. Tara

    5 stars
    Your writing style is so fun! Made is interesting to read. The banana cake has many great ingredients, but my favorite was you used oatmeal. Never tried that before.

    Reply

  13. Daniela

    All your in process shots make following the recipe so easy! Love how you shot just the ingredients too and sounds like a delicious banana cake :)!

    Reply

  14. Debbie

    5 stars
    I saw this Fresh Banana cake this morning and it was calling my name. This is melt in your mouth good !! The cake is tender and moist then topped with cream cheese icing..yum. The crowning glory is he candied pecans ..so good. Perfect with my Sunday afternoon coffee. Fabulous recipe!!

    Reply

  19. Sara

    5 stars
    What an AWESOME cake! So moist, flavorful, and the texture of the cake with the crunchy candied nuts is just so good! I love the lemon spiked cream cheese frosting … it reminds me of cheesecake, and really brings everything together. Definitely a new favorite cake! Thank you!

    Reply

  22. Deb Clark

    This looked so luscious, I had to make it. Totally 5 stars – moist, decadent and that frosting is a must make! Really yummy, thanks for a wonderful recipe!

    Reply

  24. Kushigalu

    5 stars
    Banana cake is my all time favorite. I will have to try your version soon. Look so pretty and delicious

    Reply

  26. Kathleen

    5 stars
    I think because it has bananas in it we can eat it for breakfast, no? I love this cake, so moist and simple and the cream cheese frosting and topped with those candied nuts, incredible!

    Reply

  27. Debbie

    5 stars
    My whole family loved this fresh banana cake. It was so simple to throw together and the cream cheese frosting was the perfect touch. What really made this special is the candied pecans, so good.

    Reply

  29. Sam

    5 stars
    This banana bread looks so satisfying! I love that thick layer of cream cheese frosting with the candied pecan on top. I can’t wait to make it this week.

    Reply

  30. Natalie

    5 stars
    Such a simple yet delicious looking cake. It’s one of those cakes you make for weekend and enjoy a slice with your afternoon coffee. I will definitely make this for my family.

    Reply