Go Back
Slice of banana cake topped with cream cheese frosting on a plate.

Easy Banana Cake

This one bowl banana cake recipe makes a delicate and flavorful cake. Frost with fluffy cream cheese frosting for an extra treat.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 slices


  • 2-3 large ripe bananas, about one cup mashed (8 ounces; 227 grams, mashed)
  • ¾ cup granulated sugar (5 ¼ ounces; 148 grams)
  • cup canola oil (2 ⅓ ounces; 66 grams)
  • 2 large eggs (about 2 ounces; 56 grams out of shell)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (4 ½ ounces; 127 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Cream Cheese Frosting

  • ½ cup cream cheese softened, (4 ounces; 113 grams)
  • ¼ cup butter softened (2 ounces; 56 grams)
  • 2 cups powdered sugar (8 ounces; 226 grams)
  • 1 teaspoon vanilla extract


  1. Prepare the Cake. Preheat oven to 350 degrees F. Grease a 9x9-inch square (or 8x8-inch square) pan with nonstick cooking spray or grease with solid shortening and dust lightly with flour.

  2. Mash the bananas in a large bowl until almost smooth. (Use an electric mixer, fork, or potato masher to mash the bananas.) Add the sugar, eggs, oil, and vanilla extract. Mix on medium speed until smooth.
  3. Add the flour, baking powder, baking soda, cinnamon, and salt. Mix until smooth.
  4. Spread batter into pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 25 minutes.
  5. Cool cake completely in the pan, about two hours.
  6. Prepare the Frosting. Beat together cream cheese and butter until smooth. Add powdered sugar and vanilla extract. Beat until light and fluffy. If the frosting seems too stiff (thick) add one teaspoon of milk.

  7. Spread frosting on cooled cake. Store cake covered on the counter for up to four days or freeze for up to two months.