Banana Butter Cake – Moist, Rich, and Absolutely Irresistible

This banana butter cake is a soft, moist, and incredibly flavorful dessert that combines the sweet richness of ripe bananas with the creamy decadence of butter. It’s the kind of cake I love to bake when I want something comforting and classic—perfect for coffee breaks, after-dinner treats, or even as a sweet addition to brunch.

Why You’ll Love This Recipe

I love how beautifully simple this banana butter cake is. The buttery crumb is soft and tender, while the ripe bananas add a natural sweetness and depth of flavor that makes every bite feel like home. It’s easy to make with pantry staples, and it fills my kitchen with the most amazing aroma while baking. Whether I serve it plain, dusted with powdered sugar, or topped with a glaze, it’s always a crowd-pleaser.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Brown sugar

• Eggs

• Ripe bananas, mashed

• Vanilla extract

• Buttermilk or milk with a splash of vinegar

directions

1. I preheat the oven to 350°F (175°C) and grease a loaf pan or cake pan.

2. In a bowl, I whisk together the flour, baking powder, baking soda, and salt.

3. In another large bowl, I cream the butter with both sugars until light and fluffy.

4. I add the eggs one at a time, beating well after each addition, then mix in the mashed bananas and vanilla.

5. I alternate adding the dry ingredients and the buttermilk, starting and ending with the dry. I mix until just combined.

6. I pour the batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

7. I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe yields about 8–10 servings. It takes approximately 15 minutes to prepare and 45–55 minutes to bake, depending on the size of the pan.

Variations

Sometimes I add chopped walnuts or pecans for a little crunch. If I’m in the mood for something extra indulgent, I swirl in a bit of peanut butter or top it with a light cream cheese frosting. For a fun twist, I mix in chocolate chips or use browned butter for an even deeper flavor. And when I want a healthier option, I swap part of the butter for Greek yogurt or applesauce.

storage/reheating

I store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To reheat, I microwave a slice for about 15 seconds—it brings back the soft, buttery texture perfectly. This cake also freezes well. I wrap individual slices in plastic wrap and freeze for up to 2 months.

FAQs

Can I use frozen bananas?

Yes, I thaw them first and drain off any excess liquid before mashing. They work great and actually make the cake even more moist.

What can I substitute for buttermilk?

I mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for 5 minutes. It works just like buttermilk in this recipe.

Can I bake this in a bundt pan?

Definitely. I just make sure to grease it well and adjust the baking time slightly—usually around 50–60 minutes.

Is this cake good for layering?

Yes, I’ve made it into a layered cake by doubling the recipe and using round cake pans. It pairs beautifully with cream cheese or chocolate frosting.

Can I make this cake dairy-free?

I use plant-based butter and a dairy-free milk alternative with vinegar. The texture stays soft and the flavor is still amazing.

Conclusion

This banana butter cake is a simple yet elegant dessert that never goes out of style. It’s rich, moist, and full of that cozy banana flavor I always crave. Whether I’m baking it for guests or just to treat myself, it’s the kind of cake that always feels like a little slice of comfort.