Here it is! Some sweet mamas have been asking me how to turn my naturally-sweetened banana bread into a cake for their little ones’ birthdays. It took me several tries to get it just right, but today, I’m introducing you to the best banana cake on the internet. Bold statement? Let me back it up.
This banana cake is fluffy, moist, tender and infused with banana flavor. It’s absolutely delicious on its own (it was adapted from banana bread, after all), but I couldn’t resist topping it with my favorite cream cheese frosting. I love this cake so much that it knocked my favorite local bakery’s chocolate cake down to second place.
I made this cake as a single layer for a zero-fuss, foolproof cake. It’s truly so easy to make. I whisked together the batter by hand, and whipped up the frosting with my hand mixer once the cake had cooled.
You can make this cake in a square baker if you’re serving up to nine people, or double it for a party. It also makes a great layer cake or cupcakes. See the final recipe notes for details.
Banana Cake Frosting Considerations
No one will guess, but this cake is actually naturally sweetened with honey or maple syrup, and made entirely with whole grain flour. So, it’s more nutritiously redeeming than your average banana cake, although I’m not sure anything qualifies as “healthy” once it’s topped with cream cheese frosting.
My thoughts here? Special occasions call for special treats, and I really love homemade cream cheese frosting. It’s definitely better than store-bought tubs of frosting, which are full of processed ingredients and preservatives. Did you know that you can make your own powdered sugar out of organic cane sugar? That’s what I did for this cake.
If you’re interested in naturally-sweetened cream cheese frosting, you’re in luck, because I have a date-sweetened cream cheese frosting recipe here. You could also check out the coconut and pecan frosting on the German chocolate cake in my cookbook (page 212). Or, spread slices of cake with almond butter and a drizzle of honey or maple syrup. If you’re interested, here are the nutrition facts for the cake without frosting.
Watch How to Make Banana Cake
Banana Cake Flour Notes
To make this whole-grain cake fluffy and tender, I switched from whole wheat flour (too dense) to a mix of white whole wheat flour and whole wheat pastry flour (both are 100% whole wheat but made with white wheat berries, so they’re lighter in flavor and texture).
Look for those flours at a well-stocked grocery store, either in the bakery or health section. Trader Joe’s sells white whole wheat flour.
You can substitute all-purpose flour for the pastry flour if you can’t find it. Actually, you could make this cake entirely with all-purpose flour, if that’s all you have on hand.
Tip: How to Measure Flour
For best results, it’s important to measure your flour properly. Here’s how to measure flour in cups using the “spoon and swoop” method:
- Gently stir your flour with a large spoon to loosen it up.
- Spoon the flour into your measuring cup (don’t scoop it in!).
- Level off the excess with a butter knife.
Banana Pro Tip
Overripe bananas make the best banana cake. If your bananas are underripe, you can actually speed-ripen them in the oven!
Here’s how: Preheat the oven 350 degrees Fahrenheit and line a rimmed baking sheet with parchment paper for easy clean-up. Separate the bananas and bake them, unpeeled, on a baking sheet for 15 to 30 minutes, until they’re black on the outside and very tender inside. Let them cool before handling.
I can’t wait to hear how this cake turns out for you! I hope it’s a big hit at your next celebration. Please let me know how it turns out in the comments, and share a photo on Instagram with the hashtag #cookieandkate.
Craving more banana-flavored baked goods? Check out my banana bread, banana muffins, banana nut scones, and banana oat waffles. View all of my banana recipes here.
Favorite Banana Cake
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes (plus 1-hour cooling time)
- Yield: One 9-inch cake 1x
- Category: Cake
- Method: Baked
- Cuisine: American
This banana cake recipe is the best! It’s fluffy and moist, infused with banana flavor, and so easy to make. Topped with luscious cream cheese frosting, this banana cake will become your family’s favorite. Recipe yields one 9″ square or round cake; see final recipe note on how to double this recipe for a large 9×13″ cake or layer cake.
- ⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
- ½ cup honey or maple syrup
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
- ¼ cup milk of choice or water
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup white whole wheat flour or regular whole wheat flour
- ¾ cup whole wheat pastry flour or all-purpose flour
- Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…
Cream Cheese Frosting
- 8 ounces cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened to room temperature
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
- To make the cake: Preheat the oven to 350 degrees Fahrenheit and grease a 9” square baker.
- In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for 10 to 20 seconds in the microwave.)
- Add the baking powder, baking soda, vanilla, salt and cinnamon, and whisk to blend. Add both flours, switch to a big spoon and stir just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased baker. Bake for 30 to 34 minutes, or until a toothpick inserted into the center comes out clean. Place the cake pan on a cooling rack and let the cake cool completely before frosting.
- To prepare the frosting: In a medium mixing bowl or the bowl of a stand mixer, combine the softened cream cheese and butter. Using a hand mixer or a stand mixer (or your own strength), beat the cream cheese and butter together until fluffy.
- Add the powdered sugar and vanilla and stir with a spoon until it is incorporated (or else powdered sugar will fly everywhere), then whip the frosting until it’s nice and fluffy.
- To assemble, spread frosting evenly over the top of the cake, then slice it and serve. This cake is best stored in the refrigerator for up to 4 days.
*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the cake, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water. Substitute vegan products in the frosting or use your favorite vegan frosting recipe.
Make it dairy free: Choose non-dairy milk (I used almond milk) or water. Substitute dairy-free products in the frosting or use your favorite dairy-free frosting recipe.
Make it egg free: Replace the eggs with flax eggs.
Make it gluten free: Bob’s Red Mill’s gluten-free blend works well here. Do not substitute coconut flour (it’s never a suitable substitute for other flours).
Recommended equipment: I love this square baker and this hand mixer (those are affiliate links).
How to make a layer cake: This recipe as written makes one 9″ round cake, no timing adjustments needed. Double the recipe and divide the batter between two 9″ round cake pans (butter or oil and flour the pans first) for a two-tiered layer cake. Double the frosting, too.
How to make cupcakes: Divide the batter between 12 muffin cups. Bake at 350 degrees Fahrenheit for 18 to 20 minutes, or until the cupcakes are golden on top and a toothpick inserted into a cupcake comes out clean. See photo below.
How to make a large 9×13″ cake: Simply double the banana cake and frosting ingredients. Bake in a greased 9×13″ pan at 350 degrees Fahrenheit for 36 to 40 minutes. Be sure to use a true 3-quart, 9×13″ pan (I used this one), as this makes a lot of cake (15 to 18 deep slices). See photos below!
▸ Nutrition Information
This recipe makes great cupcakes, too.
See final recipe notes for instructions.
Here’s the recipe doubled in a 9×13″ pan!
See final recipe notes for instructions.
I CANT even begin to tell you how good this recipe is, honestly thank you so much, I hate half the cake before anyone could get anything! And I love how the sweetness comes from the honey! Feels so healthy! :)
Can I substitute 1 3/4 cups all purpose flour instead as I don’t have any other type of flour on hand?
Hi Liz! All purpose flour does tend to work in my baking recipes. I would try that. Let me know how it works for you.
This cake is HEAVEN! I doubled to recipe to make a layer cake. I made it with gluten free self raising flour instead of the two listed, and used pecans, maple syrup and coconut oil.
But the game changer was I made some easy homemade butterscotch sauce and drizzled it all over the top and I swear this cake may be the best one I’ve ever made. Thank you!
I’m excited you think so, Cassy! Thanks for sharing how you made it. I’m glad it turned out with your changes.
Hi. This looks awesome! And smells awesome! I just took the cake out of the oven. It was cooling on a rack in the pan. But it will cool faster out of the pan. The recipe doesn’t mention this, so I was wondering at what point I should take it out of the pan… or is it better to just leave it in the pan and serve slices from the pan?
Hi Mary! I designed this recipe to be served it straight out of the pan. You might run into trouble removing it, so I’d let it cool in the pan before frosting.
It would be awesome if your recipes could have a metric conversion too! I’m in Australia and I love your recipes but I have to google to convert everything.
Oh my goodness I didn’t even think of this and it is already in the oven using Australian measuring cups. Weights would have been amazing. That is how I do all my cooking. Now I will have to keep my fingers crossed that it still is edible…
Another Aussie here who would also love metric measurements or weights!
I made this banana cake. I think I didn’t whip the frosting enough (I don’t have a mixer). It’s really runny but your recipe tastes good! Thank you!
Can I use dates or date paste instead of maple syrup?
Hi Charlene! The sweetener in this one really impacts the end result as it is a liquid ingredient. I’m hesitant to say try it without testing it myself. Sorry!
I made this with date syrup and it was DELICIOUS!!!!! Thanks for the lovely recipe Kate!
I love your recipe – thank you so much! I made this by substituting flours with 1 and 3/4 cups of self-raising flour, skipped the frosting but brushed top with honey. So delicious and your recipe is a much healthier version ❤️
When u use SR flour,would u cut out the Baking Powder & Baking Soda?
Hi Ann, I don’t recommend self rising flour. Let me know if you try it as written!
Excellent flavor, moisture, banana godliness, wholesomeness.
I skipped the frosting, the cake is perfectly great without it.
My add-in was toasted salty pecans
I used plain yoghurt instead of milk.
Thanks for this great recipe!!
It was such a treat and admittedly I only used half the cheese frosting. Having this reminded me of the lovely afternoon teas I used to have after school.
Hi Kate, would you recommend your date frosting (from your chocolate cake recipe in your cookbook) or your coconut milk whipped cream frosting? We have anti-cream cheese kids in our family. Thanks!
Oh, decisions! I think either could work, but I’m feeling like date frosting will get you a similar approach to the cream cheese one. But, either could be good!
Amazing! I made this for my son’s birthday. Love that the ingredient list is simple. I used almond milk and coconut oil and it was delicious. Thanks for sharing!!
This cake is amazing! I used coconut oil, maple syrup, and oat milk. It baked perfectly. I can’t believe how moist and sweet it tastes without refined sugar. We did not use the frosting and it didn’t need it in my opinion. Thanks so much!
I like to substitute unsweetened apple sauce for the oil in other recipes. Do you think it would work for this recipe? Have you tried it?
Hi Jennifer! This one took sometime to get just right. I know it has worked in some of my muffin recipes, but I’m not sure with this one without trying it, sorry!
Oh my goodness I didn’t even think of this and it is already in the oven using Australian measuring cups. Weights would have been amazing. That is how I do all my cooking. Now I will have to keep my fingers crossed that it still is edible…
Wonderful cake! Used all local organic ingredients including dark chocolate; chopped, walnuts, and olive oil. Warm, with no icing needed. Fabulously easy and amazing tasting… will definitely make it again. The only problem is, we can’t stop eating it Thank-you for your fantastic recipes, with love from Australia.
I think that’s a great problem to have when it’s so good! Thanks or taking the time to review.
I came across this recipe by chance and tried it because of the honey and cinnamon in the ingredients. I loved it how it turned out. This is going to be one of my favourites to do. But I would reduce the honey next time because it’s a little too sweet for my taste buds.
I would like to put the photo of the cake her but dont know how.
Thank you for sharing this recipe!
My kids made this according to the recipe and added about 1/3 cup chia seeds. For the frosting, we omitted the powdered sugar and used half a banana and a couple tablespoons of maple syrup. The texture and flavor are amazing.
This is my go-to banana cake recipe! I made it for the first time last week for my husband’s birthday because banana cake is his fave. We both loved it! I have it in the oven again already, but this time we’re skipping the frosting and just eating it as a snack cake. :-)
2nd time making this cake to use up bananas and I made a few adjustments that may be helpful to others in the same predicament: I replaced the eggs with 2 bananas (total 4 bananas) because I needed to use up 4 bananas. Was a bit worried but it turned out great! Also, subbed with cardamom because I was out of cinnamon, used 1/4 cup agave, 1/4 cup maple syrup, and added dark chocolate chips and 1 oz of the orange chocolate from Aldi. Was delicious, not too sweet, perfect for breakfast. Meant to add walnuts but I forgot. No frosting needed. Thank you for a great jumping off point!
Will this recipe work (be cake-like) using regular flour? Any suggestions for high altitude (specific to this recipe)? And any suggestions for naturally sweetened frosting? (no Stevia or Splenda type products). I’m planning to make this for a first birthday!
Hi Gail! This one took sometime to get right and I don’t have altitude directions for you, sorry. There isn’t much in Kansas City. I do have a naturally sweetened frosting. Let me know if you try it!
Can regular flour be used in this recipe? Thanks
Hi Gail! All purpose flour can work as a substitute in some cases, but there can be variable results. Let me know if you try it!
Hi, I am wondering if you can substitute oat flour in this recipe?
Hi Shari! I believe so, since I’ve successfully substituted oat flour in my banana bread recipe, which is quite similar. The trick is that you’ll need to use 2 1/2 cups oat flour, for reasons explained here.
Turned out really really well, 3 times already. Robust recipe. I wasn’t very accurate with the measurements and still it was perfect. I used whole wheat flour, maple syrup (a bit less than mentioned), olive oil, and sun flower seeds and 2 or 3 squares of dark chocolate chopped up. Absolutely delicious!! Thank you!!!!!!!
Haylee Jane Monteiro
Hi Kate! This recipe turned out delicious.
I used only 1/2 cup of the lighter flour, and the cake rose and fell when it cooled. Should I have reduced the baking powder/soda? Or reduced the liquid?
Hi Haylee, I’m sorry to hear that. Baking can be tricky, so changing any element than what was stated in the recipe with change your result. I tested this one several times to get it just right.
Excellent! I made muffins :)
Hi – what’s the difference between this recipe and your Healthy Banana Cake recipe? Thanks
Hi Mei! I only have one banana cake recipe. Are you referring to my banana bread?
Not much – same amount of flour, but specifies amounts for white and whole wheat (she explains her reasoning for that above). Also 1/2 the amount of baking soda in the healthy banana bread recipe is replaced 1 tsp of baking powder in the cake. Yes, I also noticed the recipes were almost the same! But with icing :)
Thanks so much for this recipe, I made it last year for my son’s first birthday and I have decided to make it again for his second birthday on Sunday :) I think last year I used just all purpose flour and it turned out great. I wanted to see if you would recommend using a combination of all purpose flour and whole wheat pastry flour? Those are the flours I have on hand now.
You can substitute all-purpose flour for the pastry flour. Actually, you could make this cake entirely with all-purpose flour, if that’s all you have on hand. I hope he loves it again this year!
What is the difference between you healthy banana bread and your banana cake ? (Except the frosting) I see you have 1 ts of baking powder + 1/2 ts of baking soda here, instead of just 1 ts of baking soda in your banana bread. If I do the banana bread, can I do like here 1 ts baking powder + 1/2 ts baking soda ?
Hi Marina, good question. I found that the cake turned out more tender and cake-like, for lack of better description, with the leaveners used here. Yes, I believe you could use the baking powder/baking soda used here to make the bread if you’d like.
I’m a big fan of your banana bread and pumpkin bread. Going to make banana cake for my son’s birthday end of the month.
Just wondering, if I can bake banana cake in a loose tin pan?
Thank you for the great recipes.
Hi Lina! I haven’t tried it. But, I don’t see why you could try. Baking time may need to be adjusted, but I’m not sure by how much.
I love your recipes!! I thought I had the best banana cake/break recipe until I tried this one. You are a genius! I don’t usually comment, but this one deserves it. My husband is obsessed with this cake. Thanks so much for sharing your talents with the world.
You’re welcome, Amy!
Hi! I’m just wondering if it’s possible to add food colouring to the cream cheese frosting to ice the cake? Thinking of making this for my sons birthday but wondered about adding some colour in the frosting?
Hi Jaimie! It should work, let me know. Also, happy birthday to your son!
Absolutely delicious!! Creamcheese icing gave it that extra textural delight,eveyone loved it!
Next time will take pictures b4 we eat it all :)
I’m happy you loved it, Anika!
Anita from Canada
Kate – a question – I bought 9 inch round cake pans, from a link you posted to Amazon (USA pans). I did grease and flour as you wrote in your recipe, but must I? The link for the muffin tins is made by the same company and I have no trouble when I don’t grease and flour/use muffin liners.
I am giving 5 stars, it was not as moist as the carrot cake I made from Cookie&Kate, but I think that was my fault for baking a min longer than I should have! My bananas were somewhat ripe, but I can understand if they were more ripe, the banana flavour possibly would have shined through a bit more. Again, my bad for not ripening the bananas in the oven. Too eager to make the recipe! Used the combo of whole wheat flours, coconut oil, maple syrup and 2% milk.
Hi Anita! You may be find, but I didn’t try it in that. But yes, the muffin tins don’t need it. Let me know!
This recipe looks perfect for my son’s first birthday coming up! I made your banana pancake this morning without egg (as my son is allergic) or maple syrup and it was the fluffiest delicious pancake ever!!! My husband loved it too!!
One question about this banana cake: can I make it two days in advance, and will it still be fluffy? I just want to avoid baking it on the day of his birthday as I’ll be so busy with everything else!!
Hi! Yes, you can bake in advance. I recommend storing it in the refrigerator to keep it fresh.
does the nutrition data include the frosting?
Hi! Yes, it does.
Hey Kate, just tried this recipe with the trusted cream cheese frosting but I made cupcakes. I used cupcake liners and a big portion of the cupcake came off on the liner :( is it better to just make these straight in a greased muffin tin next time?
Still delicious thought, as always. Thanks!
Oh no! I prefer no liners and grease pan or even your liners. I haven’t tried this in cupcake form so I can’t speak to if they would work. Let me know if you try it again, Alicia!
Excuse me please how many ingredients are there
Hi! The recipe is below the body of the blog post.
Planning to bake this for my son’s first birthday in a round cake pan. How deeps does the cake pan need to be to allow for the cake to rise?
Also, should I line the pan with baking paper and grease it as well since I will need to pull the cake out of the pan at the end for the purpose of it being a birthday cake?
Hi Michelle, for depth it is hard to say since pans vary some. I would say standard cake pan as long as it’s roughly close to dimensions I mentioned in the post. I hope that helps!
Hi Kate, lovely moist recipe. Yum. I went for the cupcake option and used 1 cup whole meal wheat flour, 3/4 all purpose. Baked for 20 minutes, which turned the fork dry, but added an extra 5 anyway to get a good brown colour on them. We use free-range eggs which don’t get large so put in 3 instead of 2. I think I’ll use 3/4 cup honey next time as I feel it is too sweet – waiting to hear what the kids say once they’re back from school. I only had 2 over-ripe bananas so that’s what went in. I’ll try the frosting next time. Also curious about the chocolate chips addition – may give that a go too, next round.
Thank you for the recipe.
Greetings from Mombasa, Kenya!
I’ve been looking for a dairy & sugar free,simple to make and yummy cake for a long time and I finally found it! Thanks so much!!. It was spongy and light, and even though I completely omitted the honey, the sweetness of the bananas was enough. I didn’t have wholemeal flour anymore so I just used high grade white flour, seems to have worked ok :) I did one without frosting and on the other one I used a sweet potato and cacao one. They both disappeared in no time!
Thank you for sharing, Cecile!
We love this recipe and make it weekly it seems. Any ideas how long to bake if you’re making muffins with the recipe?
Hi! I would recommend my muffin recipe if you want muffins.
Love you, Kate! I made your carrot cake for Valentine’s dessert with the date frosting – it was amazing. I was going to make it again tonight, as I have cream cheese (Tofutti…btw) to use up and saw many ripe bananas on my counter. I hopped on your site hoping for a banana cake recipe – and you have one! Love! Thanks for all you do for us, Kate, you are a gift!
That sounds delicious! Thank you for your review, Tracy.
FYI… The glass rectangle dish is a casserole not a cake pan. With glass you don’t get the square shape of a cake.
A true 9×13″ cake pan is metal with straight sides.
However, you could use the glass casserole dish for cobblers that you spoon out.
I have not tried your recipe yet. I would like a recipe that uses more bananas. We get 60-100 bananas ripen at once on my banana palm…
Hi Dawn, If you try the recipe, I hope you enjoy it. I find there are a lot of different pan option depending on recipes. I like the one pictured here as I find it very versatile.
My family and I absolutely love this cake (and we’re all fussy eaters), just wanted to share the way I adapted the recipe. Used half and half white and wholemeal flour, chia eggs instead of flax, only a 1/4 cup of agave as I’m sugar conscious – it honestly doesn’t suffer for the lack of sweetness! Finally, I omitted the frosting and added a small handful of dark chocolate chips. Gorgeous, healthy and so satisfying. We serve it with a dollop of Greek yogurt or a drizzle of peanut butter. Thank you so much for this recipe, Kate. Lots of love from the UK x
I’m glad you love it, Justine! Thank you for your review.
Nina in CLE
Made this last weekend for no celebration except beating the winter blues in Cleveland, and -oh yeah- I let the bananas go brown (again!) I had a decent classic recipe for banana bread on hand but I definitelhy wanted to do something different. It turned out FANTASTIC– so moist (even when it was left uncovered too long) and just a lovely banana-ful flavor. No need for frosting (though if I’d meant to share it with an actual birthday honoree, I’d go for it), simply delicious! Oh and I improvised a little b/c I didn’t have any WHITE WHOLE WHEAT on hand- went with half whole wheat flour, half unbleached white flour and a touch of WW Pastry flour just to push my luck! The crumb texture survived! Thanks much for this- it’s a delightful addition to my b-day cake rotations.
I’m happy to hear you enjoyed it, Nina. Thank you for your review!
This recipe was very good! Very moist and not too dense. I used 1/4 of each honey and maple syrup. If I want to lessen the sweetness by using only 1/4 cup of sweetener should I increase by 1/4 cup of another liquid? Thank you for the recipe
Hi! Unfortunately, changing the ingredients will impact your overall results and require a new recipe.
Hi! If I’m making this cake the day before it’s to be served, do you suggest storing in the fridge or at room temperature? Or is it better to serve day of?
Hi! I would recommend storing it in the refrigerator. It’s best same day, but is also delicious as leftovers.
Tried this recipe out and it was a hit! The cake is so fluffy and the icing complements it well. I also added chocolate chips for extra sweetness. Definitely will be making this again!
Fantastic, Rebecca! I appreciate your review.
Hi this cake looks delicious and I really want to make it. Can I bake it in a 8 by 8 pan?
Hi, it will likely be too much for that size of pan.
Hi Kate! I plan on making this for my sons 1st birthday this weekend but I would like to use two 6 inch round cake pans to to make it a smash cake – would it be doable with one batch or would you recommend doubling it and just using the extra for muffins? Thank you!
Hi Megan, sorry for my delay! I hope you were able to still do this for your son’s first birthday. Happy birthday!
I used plain greek yogurt with some vanilla extract as frosting and cut down the honey to 1/3 cup, and it still tasted great and felt reasonably healthy.
Thank you for sharing, Mary Ann! I’m excited you enjoyed it.
Can you freeze pieces of it including the topping?
Hi! I haven’t tried it, but it may work. Let me know if you do and what you think.
I tried this recipe today and believe me this was one of the best cake that I made, I followed the recipe the exact way as it was written and it came out to be just amazing
That’s great, Sapna! I appreciate your review.
Just made your banana cake and it is excellent. I did use 1 cup AP flour and 3/4 cup wheat flour, date syrup to replace honey, almond milk, and added 2 Tbsp each of chia seeds and ground flax seed, as well as 1/2 cup chopped pecans. It is delicious just as it is, however, I plan to serve it with SF caramel and whipped cream. Thankyou for an excellent recipe.
You’re welcome, Jill! Thank you for your review.
wow! this was soooo good!!! my toddler has to eat baked eggs most days, because he is slowly growing out of an egg allergy and right now he’s allergic to milk. made my own frosting with earth balance buttery stick, powdered sugar, vanilla extract and culina plain yogurt for a little tartness. best treat ever.
I’m glad it worked for him, Lauren! I appreciate your review.
Hi! Has anyone tried subbing applesauce for the honey? And can you just use all purpose flour for the whole cake? Thanks! I’m planning on making this for my son’s first birthday.
Hi, you can use maple syrup instead of honey. All purpose should be ok as gluten free flour works well.
Can I substitute white whole wheat flour in place of the ¾ cup whole wheat pastry flour or all-purpose flour? If so will there be a noticeable difference?
Hi, you can try it but it may be a little more dense. Let me know what you think!
I’m such a fan of your health conscious recipes. Thank you for them all.
I’m planning on making a two layer cake of this recipe for my son’s birthday party this weekend. Obviously it needs a frosting, but the amount of sugar in the cream cheese frosting scares me!
I have frosted many birthday cakes with very lightly sweetened whipped cream (whipping 2 cups of heavy cream + 2-3 tbsps of powdered sugar and a teaspoon of vanilla extract). It comes out light and acceptable in terms of sugar. Do you think this will be a compatible frosting for your banana cake? I’m worried I can’t pull off the date-sweetened cream cheese frosting.
Thank you for your help with this.
Hi, I think it will taste good. The date frosting isn’t hard. I hope you try it!
This looks great! I’m keen to try it. I was wondering if anyone knows how well it freezes?
Hi Cedar, I haven’t tried to freeze it so I can’t say for sure. If you try it, let me know!
Hi Kate, thank you for your recipes. Love them! I’ve been a fan of your healthy banana bread recipe for years, and decided to try the banana cake recipe today. I used a 9×9 pan as indicated in the recipe, and my cake did rise nicely but turned out flatter than a typical cake usually is. I then went back to look at the banana bread recipe (which calls for a 9×5 pan) and realise the amount of bananas and flour used are the same in both recipes. That’s why my banana cake came out much flatter (in a big pan) than my banana bread (in a smaller pan)! Just curious if I’ve missed something?
Hi, Did you by chance over stir it? That can impact how much it rises.
This is amazing! I make it with all AP flour. I didn’t have honey so I used a combo of molasses and mirin (ran out of molasses), and it still turned out delicious. I made it again with the correct ingredients and my husband says it’s his new favorite.
Wonderful, Janele! I appreciate your review.
This is by far the best recipe. I made it today and my dad gave me an A grade for it. I’ve tried soooo many other recipes and failed and this was by far the easiest, tastiest, healthiest, fluffiest recipe. I tried 1 3/4 cup of all purpose flour since I didn’t have wheat or pasty flour and it came our delicious. THANK YOU FOR THIS GREAT RECIPE!
Hooray! I’m glad you loved it, Amber.
I’m not one to normally leave reviews, but this cake is to die for! I’ve made it 3 times and doubled it once for a bigger group, it’s always a hit! Such a fun and easy cake for celebrations!
I’m glad you did, Megan! Thank you for your review.
This is seriously the best thing I’ve baked in awhile. You don’t even realize it’s a healthier dessert because it is so amazing! Little kid and husband approved, too. Cookie & Kate continues to be my go-to for recipes.
Hooray! I love to hear that. Thank you for sharing, Em.
I made this cake for my daughter’s first birthday today and it was delicious!! So moist and flavorful! She loved it. I made it in a 9” round. I added sliced bananas and chocolate chips. I may bake this for every birthday here on out. It did dome a bit, but that was probably an error on my part.
Happy birthday to her! Thank you for your review, Tamlin.
I cannot serve a cake that is 421 calories when the recommended daily caloric intake is 2000 calories!
I used truvia brown sugar and powdered sugar as replacements. Deleted butter from the frosting, it doesn’t need it. Melted 1/4 c smart balance marg(50 calories instead of 100)and added grapeseed oil to make a 1/3 c of fat. It cuts the sugars, carbs and fat in half. Better for all my loved one’s hearts. Added heart healthy walnuts. Delicious!
Hi, I’m sorry you are disappointed by this recipe. My Nutrition Disclaimer provides more insight on nutrition facts.
My husband and I LOVE this cake. I make it all the time. We live in Hawaii and I got a bunch of apple bananas and ice cream bananas (blue Java I think). Oh my gosh, different varieties make this even better. Thank you so much!
You’re welcome, Janele!
Hi!! My husband loves this cake. It has also become a go to cake when company comes over. So good! How do you suggest making it with a smaller pan for a smash cake?
Hi Chrissy, You could try to bake it in two smaller pans. You would need less time, I’m not sure how much.
Thank you for all your great recipes, they are always fail-proof and delicious!! Just wondering if you can freeze this cake for later enjoyment? And for how long? Thx! Brigitte
Hi! I haven’t tried it so I can’t say for sure. However, if you do try it, I would suggest without frosting. Let me know what you think!
do you think I can use spelt flour for this recipe?
Hi Michelle, I haven’t tried it for this but I do know it works in some of my other muffin and bread recipes. Let me know if you try it!
Hello – what is the best way to store this delicious cake? In the fridge? Thanks
Yes, that is the best way! I’m glad you enjoyed it.
I don’t even like banana flavor and this is one of my top 5 cake recipes. Maple syrup in here is magic. Yum
That’s great to hear, Leni!
Can we just use 100% regular white all-purpose flour?
Also – if we wanted to use light brown sugar instead of honey, how much would we use?
Hi Monkia, that should be ok on the flour. Changing the sweetener will impact the result since it will impact the moisture. Sorry!
The banana cake turned out so well..It was my first time baking and I was excited to see the result. Thank you #cookieandkate..love your recipes
I used whole wheat flour with the pastry flour (couldn’t find white whole wheat flour in Canada) and doubled the recipe for two 9 inch round cake pans. I added a cup of raspberries/blueberries and baked the cake for 35 minutes. The cake was heavy like bread and raw in the centre. I’m not sure what happened. :(
Hi Sheila, I’m sorry to hear that. It may have been the addition of the fruit you added. That can change the result.
Love this! The healthy banana bread recipe on this site has been a favourite of mine for a while now, and I was just wondering how it would go as a cake when I came across this!
I made a cashew buttercream frosting to go with it to make it dairy free, increased the wholemeal flour to 1 1/4 cups and reduced the plain flour to 1/2 cup, used olive oil and added chopped walnuts. Absolutely perfect sweetness and texture, thank you so much for the heavenly recipe!
Thank you for sharing how you made this, Aisha! I appreciate your review.
This cake is so delicious, thank you for creating this recipe! It’s amazing with the frosting, but I usually make it without, because then I feel good about serving it to my 3 boys for breakfast. ;) It has the perfect soft and fluffy texture, not too sweet, and love that it has whole wheat flour. Thank you!
You’re welcome, Laura! I’m glad you love this cake for your family.
Please can you send recipe in uk measurements- thanks
Hi Andrea, I’m sorry to disappoint but I don’t provide metric measurements.
Absolutely beautiful and moist. I added chopped walnuts. Will be my new favourite banana cake recipe. Thankyou❤️
You’re welcome, Di!
I made this recipe twice and really enjoyed it. Was a great choice for my daughter’s second birthday cake. I used a peanut butter/pumpkin purée/date dip instead of the frosting but the cake on its own is really good already.
I didn’t have coconut oil so used extra virgin olive as the recipe calls for but was a little surprised by that (am used to keeping that one away from heat). Was wondering if another oil would be better/different. Also, I used a dab of extra virgin olive oil to grease the pan. Was wondering if that was a mistake.
This was delicious! I used date syrup instead of maple syrup because it’s a little bit healthier and it worked really nicely! I was thinking of making it for my son’s first birthday. He’s really loving pineapple though – do you think I could mix in some pineapple chunks (fresh or canned in juice)?
I can’t say for sure without trying it, Sally. Sorry!