Bring my Grandma’s Best Banana Cake recipe to your next family dinner or party. Everyone will be fighting for seconds!
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Grandmas know how to make the best treats, and this banana cake from my Grandma Eve is a perfect example. Her cake is reliably moist, perfectly balanced in flavor, and finished with a frosting that’s light, fluffy, and full of vanilla. It’s the kind of dessert that gets everyone talking—and going back for more.
As a child I didn’t always choose banana desserts first, but as an adult and avid baker I completely appreciate what makes this cake special. The texture is tender and moist without being dense, and the frosting adds an airy richness that complements the banana flavor without overpowering it.
I baked this version in a 9″ x 13″ pan, but you can also divide the batter between two 8″ round pans if you prefer a layered cake. Be careful not to over-mix the batter; over-mixing can cause the cake to sink slightly in the center. The frosting covers that well, but gentle mixing will give you the best rise and texture.
Helpful tools:
- 9″ x 13″ pan
- Mixing bowl
- Hand mixer or stand mixer
- Spatula
Grandma’s Best Banana Cake Recipe
Jessy Freimann
Pin Recipe
Ingredients
Cake
- ½ cup salted butter softened + a little for preparing the pan
- 1 ½ cups granulated sugar + a little for preparing the pan
- 2 large eggs beat together
- 2 cups flour
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup buttermilk
- 1 cup mashed ripe bananas around 2-2 ½ bananas
- 1 teaspoon vanilla
Frosting:
- 1 cup milk
- ¼ cup + 1 Tablespoon flour maybe more if needed
- 1 cup salted butter
- 1 cup confectioner’s sugar
- 2 teaspoons vanilla
Instructions
Cake:
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Preheat the oven to 350°F (175°C). Grease and lightly sugar a 9″ x 13″ pan.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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In another bowl, combine the buttermilk, mashed ripe bananas, and vanilla. Set aside.
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In a large bowl, cream together the ½ cup butter and the sugar. Add the two beaten eggs and mix until incorporated.
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Add a portion of the dry ingredients to the butter mixture and mix gently.
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Add some of the banana mixture and mix a little more. Alternate adding dry ingredients and banana mixture until just combined—do not over-mix.
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Pour the batter into the prepared pan and smooth the top.
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Bake for about 30–40 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
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Allow the cake to cool completely before frosting.
Frosting:
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In a small pot over medium heat, whisk the 1 cup milk and the ¼ cup + 1 tablespoon flour together. Cook, stirring continuously, until the mixture thickens into a smooth paste, about 3–5 minutes. Remove from heat and cool completely.
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In a large bowl, cream together 1 cup butter and 1 cup confectioner’s sugar until light and fluffy.
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Add the cooled milk-and-flour mixture to the creamed butter and sugar. Beat until well combined and smooth. Add the vanilla and beat again until fluffy. If the frosting is too thin, add a little more sifted confectioner’s sugar to reach the desired consistency.
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Spread the frosting over the cooled cake and serve.
Notes
Nutrition
Another favorite cake recipe is this one:
Poppy Seed Cake
I also love this cake recipe:
Lemon Pistachio Cake
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