Published: by Jocelyn · As an Amazon associate, I earn from qualifying purchases. This post may contain affiliate links · 64 Comments
This is the Best Banana Cake recipe you will ever taste. It has a dense and moist, yet fluffy texture that is perfect. Plus, it is topped with a creamy hot fudge frosting that everyone goes crazy for.
A friend from college gave me this recipe for ripe bananas years ago. It is truly the best banana cake I have ever eaten!
This banana cake and these double chocolate banana muffins are my go to recipes when I have extra brown bananas.
The cake is amazing by itself, but I love frosting. So, I whipped up a batch ofhot fudge frostingfor the top. Best idea ever!
Why This Recipe Is Best
The best banana cake is the perfect dessert for any occasion. It is easy to make, and it comes out perfect every single time.
One bite of this cake and you will be jumping for joy. It is moist, fluffy, and topped with a creamy chocolate frosting that will have you coming back for another bite.
A hot fudge frosting is what sets this banana cake recipe apart from all the rest. The delicious chocolate flavor comes from using dark chocolate ice cream topping.
Key Ingredients
This banana cake is so easy to make. You probably already have most of the ingredients in your kitchen already.
- Granulated Sugar - Sweetens the cake batter. You can also use a mixture of half granulated and half brown sugar, if you like.
- Shortening - Gives the cake a soft crumb texture. You can use unsalted butter if you like, but shortening really does give it the best texture.
- Eggs - Use large eggs for the best results.
- Vanilla Extract, Salt, & Cinnamon - Added for flavor.
- Baking Soda - Reacts with the buttermilk to provide the rise as the cake bakes.
- Flour - We use all purpose flour in most of our recipes. Seehow to measure flour correctly, so your cake turns out correctly every time.
- Buttermilk - Provides a soft texture to the cake crumb and also helps it rise.
- Bananas - Dark, spotted bananas are best for baked goods because they are sweeter.
- Hot Fudge Frosting - adding dark chocolate hot fudge topping to a simple buttercream icing gives it a light chocolate flavor.
How to Make the Best Banana Cake
Not only is this banana cake absolutely delicious, it is also very easy to make. It takes minutes to put together, and only requires one bowl.
- Recipe prep. Preheat the oven. Spray a 9x13 pan with nonstick baking spray, so the cake doesn't stick. Assemble and measure ingredients first because this makes it easier to make the cake.
- Mash the bananas. I usually just use a plate and fork, but a potato masher would work too.
- Make banana cake batter. Beat the shortening and sugar in a large bowl until creamy. Add eggs, vanilla, and mashed bananas and mix again. Stir together the dry ingredients. Alternately add to the batter with the buttermilk.
- Bake and cool. Pour the cake batter into prepared pan and bake until a toothpick inserted into the center comes out clean. A few moist crumbs is ok. Place on a wire rack until it cools completely.
- Make hot fudge frosting. Beat softened butter, vanilla, salt, and warm hot fudge topping in a medium bowl until creamy. Slowly add powdered sugar and heavy cream and beat until light and fluffy.
- Decorate and serve. Spread the chocolate frosting on top of the cooled banana cake. Add warm hot fudge drizzles and sliced banana to the cake squares right before serving, if desired.
Storage Recommendations
Store the frosted banana cake in an air tight container on the counter for 2-3 days. You can also refrigerate it, and it will keep for 5-7 days. Make sure the cake is tightly covered, so it does not dry out.
You can also freeze the unfrosted cake. Wrap the cooled cake tightly in 2 layers of plastic wrap, then in foil. Place in a freezer safe container and freeze for 2-3 months. Thaw overnight in the refrigerator and frost right before serving.
Tips and Tricks
- Do not over mix the batter because it can cause the cake to be overly dense or to sink in the center.
- Use extra ripe bananas for the best flavor. If the bananas are not quite ready, see how toripen bananas in the ovenwith these easy tips.
- Don't like chocolate? Add cream cheese frosting or marshmallow buttercream to the top.
- Change up the cake by adding mini chocolate chips or your favorite chopped nuts to the batter before baking.
Recipe FAQ'S
Why is my banana cake dry?
This particular banana cake should be very moist. One reason that your cake is dry might be because you used too much flour or not enough liquid.
Another reason for dried out cakes is over baking or an oven that doesn't run true to temperature.
Why doesn't my banana cake taste like banana?
If your cake doesn't taste very banana-y, it might be because your bananas weren't ripe enough when you baked it. You want to choose very dark bananas for the best and sweetest flavor.
Can this banana cake be made ahead of time?
Yes, in fact the taste just keeps getting better and better. It is an easy recipe to make 1-2 days ahead of time.
More Banana Cakes
- Chocolate Banana Cake
- Banana Coffee Cake
- Banana Zucchini Cake
- Nutella Banana Snack Cake
- Banana Toffee Cake
- Peanut Butter Banana Chocolate Chip Cake
- Chocolate Chip Banana Cake
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Best Banana Cake Recipe
Yield: 24 squares
Prep Time: 20 minutes
Cook Time: 33 minutes
Total Time: 53 minutes
This is the Best Banana Cake you will ever taste. It has a dense and moist, yet fluffy texture that is perfect. Plus, it is topped with a creamy hot fudge frosting that everyone goes crazy for.
Ingredients
For the Banana Cake
- ½ cup vegetable shortening
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 1 teaspoon cinnamon
- 2 cups all purpose flour
- ½ cup buttermilk
- 1 ½ cups mashed ripe bananas
For the Hot Fudge Frosting
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon table salt
- ⅓ cup hot fudge topping, slightly warm + 2 Tablespoons for garnish
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- fresh banana slices
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 baking pan with nonstick baking spray.
- In a large mixing bowl, beat the shortening and sugar until creamy and fluffy. Add the eggs and vanilla and beat until creamy. Stir in the mashed bananas.
- Stir together the flour, cinnamon, baking soda, and salt together and add to the banana mixture alternately with the buttermilk.
- Pour the cake batter into the prepared pan and bake for 33-35 minutes or until a toothpick inserted in the center comes out mostly clean. Remove and place on a wire rack until completely cool.
- Beat the softened butter, vanilla, salt, and warm hot fudge until creamy. Slowly add the powdered sugar until it is all incorporated.
- Add the cream and beat until light and fluffy. Spread on the cooled cake. Top with extra hot fudge and banana slices right before serving, if desired.
Nutrition Information:
Yield: 24Serving Size: 1
Amount Per Serving:Calories: 269Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 195mgCarbohydrates: 46gFiber: 1gSugar: 34gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest
(original photo from February 2012)
*The post and recipe for Best Banana Cake was first published February 2012. The photos and post were updated January 2019 and then republished August 2022.
More Cakes & Cupcakes
- Carrot Cake Sheet Cake
- Cherry Chip Cupcakes
- Chocolate Peanut Butter Cake
- Flourless Chocolate Cake Recipe
Jocelyn is the owner and creator of Inside BruCrew Life where she loves to share semi-homemade recipes with flair that anyone can recreate in their own kitchen. Jocelyn is married and has three kids. She loves to workout, enjoys trips to Disney, and relaxing at the beach.
Learn More About Jocelyn
Reader Interactions
Comments
Anita
Can you substitute mayple syrup for the chocolate syrup?
Reply
Jocelyn
Do you mean for the top drizzle? You could totally use maple syrup or honey. That sounds amazing! Although, I think I would do cream cheese frosting instead of the hot fudge if you do one of those toppings instead. The chocolate is really just extra...to make it look pretty. It's totally not necessary. But totally delicious 🙂
Reply
Donna
Just wondering in the frosting for the hot fudge frosting is the butter melted or softened.
Reply
Jocelyn
The butter is just softened to room temperature. I hope you enjoy the cake!!!
Reply
Kathy Goehring
We just LoVeD this cake, so much so that we chose not to frost it!!
Reply
Cloey
Can I still use coconut oil for the frosting or just use all butter for it. Thanks!
Reply
Jocelyn Brubaker
You could do either one. I have actually made this cake and frosting with coconut oil too! Still tastes just as good!!!
Reply
Maninder
Pls tell me how to make butter milk
Reply
Jocelyn Brubaker
You can make homemade butter milk by using 1 Tablespoon lemon juice to 1 cup of milk. Let it sit for 5-10 minutes, then stir and use.
Reply
Ali
Love anything with bananas. Can I substitute butter for the shortening? If so, same ratio?
Reply
Jocelyn Brubaker
I have used coconut oil in place of the shortening before and it worked just fine. I think using all butter would work just fine too. Let me know how you like the cake 🙂
Reply
Michal
I'm having a hard time finding bananas in my area lol
Reply
Shayna
What if you don't have hot fudge? What can you use in place of it?
Reply
Jocelyn Brubaker
If you want to just use a plain chocolate frosting, here is a link to a recipe for that. https://insidebrucrewlife.com/nutter-butter-truffle-cupcakes/
Reply
Yvonne
I made this today and used Nutella for the hot fudge, yummy yummy yummy
Reply
Jocelyn
Woo hoo! I love your Nutella substitution! Sounds awesome!
Sarah
Can you make this as a two layer round cake? And if so, what would you recommend cooking each cake at and for how long? And would you double the frosting to have enough?
Reply
Jocelyn Brubaker
I have actually never made this particular cake in anything but the 9x13 pan. You could just bake it in 9x13 and cut in half to do the layer cake. There should be enough frosting to frost it that way without doubling it. You can also check out this banana cake I made as a layer cake. https://insidebrucrewlife.com/chocolate-chip-banana-cake-with-honey-peanut-butter-frosting/
Reply
Jillian
Just curious if one can use a hand mixer to make this cake or if a standing mixer is preferred? I don't want to trek over my mom's house if I don't have to, but I also don't want to ruin the cake by using the wrong mixer. Thanks for sharing the recipe!
Reply
Jocelyn Brubaker
Hi, Jillian. Thank you for stopping by. You can definitely just use the hand mixer. I just always use my stand mixer because it sits on my counter. Either mixer works though. Enjoy the cake...it's one of my all time favorites 🙂
Reply
Jillian
Thanks! Can't wait to try it this weekend 🙂
Jesus-in-the-City
This cake was great! I'm normally a health food junkie, so this was actually the first time I've ever bought CRISCO or powdered sugar! But I had a hinkering, some old bananas and wanted to surprise my husband. It was really delicious! I didn't see the healthier recipe for the peanut butter banana cake til after I made this, so it must have been meant to be 🙂
I subbed teff flour for the cake and used coconut milk in the can instead of buttermilk. It's my go to buttermilk sub since I always have it on hand.
It came out DELISH!
Thanks!
Reply
Maggie Tate
I've made a similar banana cake since my high school days! At some point, I started putting chocolate chips on the warm cake just after it comes out of the over. They melt, I spread the gooey chocolate. It's delish and makes a semi hard chocolate coating on the cake the next day. I might need to go make one....
Reply
Allison
Just saw this on Pinterest...does it have to be made with buttermilk, or would regular milk (or something else) be ok? I'm off work tomorrow because of the polar vortex and I want to make this, but don't have any buttermilk and don't really want to go out in the cold to get some!
Reply
Jocelyn Brubaker
I have only made it with buttermilk. If you have regular milk and lemon juice or vinegar though, you can make your own. Measure 1 Tbsp. lemon juice or vinegar to 1 cup of milk. Let it sit 5-10 minutes and then use it in place of buttermilk. I hope you enjoy the cake!!! Stay warm!
Reply
Carrie
When you say shortening do you mean vegetable shortening or butter?
Reply
Jocelyn Brubaker
I used vegetable shortening in this recipe.
Reply
Tammy Northrup
This cake looks amazing. I must confess that I too have an unused juicer in my cabinet.
Reply
Averie @ Averie Cooks
Just saw this on the Bhg board. Omg. Repinned. The cake. the FROSTING. I need.
Reply
Jocelyn Brubaker
You will love this cake 🙂 Thanks for the repin!
Reply
Judy T
Thought your cake looked good....I kind of made it. I cut back on the sugar because my bananas were very, very ripe. Then, I thought I'm not going to do the icing, just too much fat, so I threw a few semi sweet chocolate chips on top and tried to get them to sink in a little. That didn't work and they turned out being scattered over the top. I couldn't serve anything looking that bad so I made the icing but had to use all butter. Everything was excellent. Thank you. The only comment I had was that yours looks really dense but mine came out more like a regular cake. It was good, but did leaving out a few ounces of sugar do that.?
Reply
Jocelyn Brubaker
I have made it a few times and it is dense every time. I wonder if leaving out the extra sugar did make it lighter....that would be my only guess. You could always toss the chocolate chips on the top after it comes out of the oven. Let them melt slightly and spread them out. I am glad you liked the recipe though!
Reply
Jenna@LittleKitchenBigFlavors
Not really an appliance... but I just dragged out my mortar and pestle for the first time probably since I got it, ha!
Reply
Emily @ Sweet Bella Roos
Bananas are so annoying... they are only "perfect" to eat like less than 24 hours, and then I always have the best intentions to bake with them but always forget. So either I end up with rotting bananas on my counter or in my freezer. Maybe I will buy some just to make this cake! 🙂
Reply
kayla
Mmm...banana cake!! I haven't had it in forever, and guess what I have some banana's in the freezer just waiting for me to do something with them! Pinning this for later!! Thanks for sharing!!
Reply
« Older Comments
