This Banana Cake recipe is made with oil and a great way to use those spotted bananas! With these easy step-by-step instructions, you’ll bake an incredibly moist and indulgently sweet banana cake from scratch. Finished with a luscious layer of whipped cream cheese frosting, this cake will surely be a hit wherever it’s served!

Banana sheet cake topped with cream cheese frosting and cut into 4 pieces.

When bananas ripen past their prime, don’t toss them! Instead, mash them up and use them in this homemade banana cake recipe. This easy-to-follow recipe results in a light and fluffy cake with delightfully sweet and creamy banana flavor.

As a rule of thumb, the spottier the bananas you have, the sweeter your cake will be! These are the kinds of bananas I am always baking with.

As a trained pastry chef, I’m used to making banana cakes with butter, but for this banana cake, I opted for all-oil, and it made a DELICIOUS difference. Now with over 50, 5 star reviews for this recipe, I’m so glad I did!

I use the same technique for this banana bread made with oil. And because everything is better with frosting, you can’t skip this cream cheese frosting to slather all over the cake!

Do you love baking with bananas?! I always seem to have some past their prime on my counter so I like to make these 5 star rated banana chocolate chip muffins, banana bundt cake, or fresh banana cupcakes!

Baking with oil instead of butter

I use oil here instead of butter for a few reasons. Using oil keeps a cake moist for longer (like days longer) than a cake with butter. It also creates a more tender crumb. Sometimes butter can weigh a cake down and I definitely didn’t want that for this recipe.

Not using butter also allows the cake to stay dairy free, just choose a different frosting, like this dairy free frosting to top instead!

Frosting

The frosting I like the best for this cake is cream cheese frosting! The super sweet and soft cake pairs perfectly with the complex, tangy tastes in cream cheese frosting. It’s a great frosting to pipe perfectly onto your cake or slather on with a spoon or knife.

Cake size

I make this cake in a 9×13″ pan but you can divide the batter into two round 9″ cake pans and bake like that to make a layer cake. Make sure to check on the cakes at the 30 minutes mark. If they are still jiggly in the middle give it another 5-10 minutes.

You can also make this recipe into cupcakes. Line a muffin tin with cake liners and bake for 18 minutes.

Mashed bananas in glass bowl.
Mash the bananas.
Wet ingredients for a banana cake in a bowl.
Combine the wet ingredients.
Dry ingredients for a banana cake in a bowl.
Combine the dry ingredients.
Banana cake batter in a glass bowl.
Mix the wet ingredients into the dry ingredients.
Banana cake batter in a 9x13 pan.
Pour the batter in a 9×13 and bake.

The secret to keeping this cake moist

  • Using oil instead of butter in this recipe keeps it light and moist with a fluffy crumb.
  • Only mix until combined! Do not over mix the batter as it can create a tough batter.
  • Measure your dry ingredients correctly. The best way to do this is with a kitchen scale. If you don’t have a scale then spoon the flour into your measuring cup and level it off.

Expert Baking Tips

  • The cake batter is a cinch to mix by hand, but you can also use a stand mixer and mix on medium speed. What’s most important is that you do not over-mix the batter. As soon as it’s combined, leave it be.
  • Your bananas MUST be ripe! Seriously, the spottier the banana, the better the banana cake!
  • For the best results, set the eggs out 10-15 minutes before getting started to bring them to room temperature. Your bananas shouldn’t be ice cold either.
  • The cake is done when a toothpick inserted into the center comes out mostly clean with some moist crumbs attached.
Three pieces of banana cake cut off the corner of the sheet cake.

Storing instructions

Storing: Unfrosted banana cake is best kept in a covered container or wrapped tightly in plastic at room temperature for 3-4 days. If your cake is decorated with cream cheese frosting, it’s best kept covered in the fridge.

Freezing: If you plan to freeze your cake, let it cool to room temperature, then wrap the whole cake or individual slices in plastic wrap and keep frozen for up to 3 months. Thaw at room temperature, then layer on the cream cheese frosting.

A piece of banana cake on a plate.
3 pieces of banana sheet cake on a parchment covered wire rack.
4.82 stars (53 ratings)

Easy and Moist Banana Cake with Oil

Prep: 15 minutes
Cook: 35 minutes
Cooling Time: 20 minutes
Total: 1 hour 10 minutes
Servings: 15 people
This Banana Cake recipe is made with oil and a great way to use those spotted bananas! With these easy step-by-step instructions, you'll bake an incredibly moist and indulgently sweet banana cake from scratch. Finished with a luscious layer of whipped cream cheese frosting, this cake will surely be a hit wherever it's served!
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Ingredients

  • 1 cup (225 g) banana , ripe, mashed, About 2 medium-large or 3 small bananas
  • 3 (3) large eggs
  • 1 cup (218 g) vegetable oil
  • 2 tsp (2 tsp) vanilla extract
  • 1 1/2 cups (300 g) granulated sugar
  • 2 cups (240 g) all purpose flour
  • 1 tsp (1 tsp) baking powder
  • 1/2 tsp (0.5 tsp) baking soda
  • 1/2 tsp (0.5 tsp) kosher salt
  • 1 batch (1 batch) Cream Cheese Frosting

Instructions
 

  • Preheat the oven to 350 F and generously grease a 9×13” pan with baking spray. You can make this recipe by hand or by using a hand or stand mixer on medium speed.
  • In a large bowl mash the 1 cup bananas. It’s ok if there are little lumps. Add the 3 eggs, 1 cup vegetable oil, and 2 teaspoons vanilla extract and stir to combine. Add the 1 1/2 cups of sugar to combine.
  • In another bowl or over a large piece of parchment paper combine the 2 cups of flour, 1 teaspoon baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Add the mixture to the bowl and mix lightly until combined.
  • Pour the batter into the pan and bake for 30-35 minutes. The cake is done when the edges start to pull away from the sides and the top feels firm when touched.
  • Allow cake to cool at least 10 minutes then invert into a wired rack to cool.
  • Frost with my homemade cream cheese frosting and enjoy!

Notes

Top this cake with cream cheese frosting!
Serving: 1piece, Calories: 310kcal, Carbohydrates: 36g, Protein: 3g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 33mg, Sodium: 156mg, Potassium: 62mg, Fiber: 1g, Sugar: 22g, Vitamin A: 52IU, Vitamin C: 0.4mg, Calcium: 24mg, Iron: 1mg
Course: Bread & Breakfast, Breakfast, Cakes
Author: Sam Adler
Cuisine: American
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