The Best Banana Cake
Are you ready for The Best Banana Cake recipe, topped with dreamy Cream Cheese Frosting? This isn’t just any banana cake; it’s the moistest cake you’ll ever eat, packed full of nutrition from the freshly milled flour! This easy banana cake recipe features the natural sweetness of ripe bananas paired with the freshness of the flour, making each bite a game-changer in the world of banana cakes! I didn’t know it was possible to eat a whole wheat banana cake and it taste like it was made with all-purpose flour!
Looking for more Freshly Milled Flour recipes? Check out our amazing Whole Wheat Bread , Whole Wheat Chocolate Chip Cookies and our easy Whole Wheat Pancakes. Don’t forget to download our FREE Wheat Berries infographic HERE. This delicious Banana Cake is made with cake flour if you don’t want to grind your own wheat.
Save this Recipe for later!
We'll email this recipe to you, so you can come back to it!
There’s something undeniably comforting about homemade cake that cake mix versions just can’t match! Especially when it’s made with the wholesome goodness of freshly milled flour.
Why Freshly Milled Flour?
Using freshly milled flour means you’re getting the most nutrients out of your grains. The milling process often removes the bran and germ, which are rich in fiber, vitamins, and minerals. By milling your flour at home and using it immediately, you retain these essential nutrients, giving your baked goods a healthful upgrade.
What you’ll love about this Moist Banana Cake Recipe:
- Easy-Peasy Baking: No fuss, no stress! This recipe is straightforward, making it a breeze to whip up a bakery-worthy cake right in your kitchen!
- Nutrient Boost: Freshly milled flour isn’t just for kicks or a new fad; it’s packed with more nutrients and a whole grain richness that pre-packaged flour can’t beat, giving your cake an extra healthful edge!
- Budget Saver: It saves your wallet because it uses up all those overripe bananas! You’ll never throw another brown banana away!
Recipe Ingredients
You’ll need the following ingredients to make this easy banana cake recipe:
INGREDIENT NOTES for our favorite Banana Cake Recipe:
Freshly Milled Flour: I ground soft wheat berries and used a dry measuring cup for the scoop and level method, ensuring it was measured accurately.
Overripe Bananas: Look for bananas with lots of brown spots; they’re sweeter and mash easily, contributing to the cake’s moisture and fresh banana flavor.
Sour Cream: Gives the cake a tender crumb and rich texture. I recommend using full fat.
Cream Cheese Frosting: Combines cream cheese, butter, and powdered sugar for a rich and creamy topping. Ensure the cream cheese and butter are at room temperature for a smooth frosting.
HOW TO MAKE THE BEST BANANA CAKE (made with FRESHLY MILLED FLOUR: STEP-BY-STEP INSTRUCTIONS
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Preheat and Prepare: Preheat the oven to 350°F. Spray a 9×13 inch baking pan with cooking spray.
STEP 2: Mix Dry Ingredients: In a medium bowl, whisk together the freshly milled flour, baking powder, baking soda, and salt. Set aside.
STEP 3: Cream Butter and Sugar: In another bowl, cream the unsalted butter and white sugar using a paddle attachment on your mixer until the mixture is light and fluffy. This process incorporates air into the butter, helping to give the cake a tender crumb.
STEP 4: Add Eggs and Bananas: Beat in 2 large, room-temperature eggs, one at a time, then stir in the mashed ripe bananas and vanilla extract.
STEP 5: Combine and Mix: Gradually add the flour mixture to the banana mixture, alternating with 1/2 cup of sour cream, mixing just until incorporated. The acidity in the sour cream reacts with the baking soda, enhancing the cake’s texture by creating a tender crumb.
STEP 6: Prepare Baking Pan: Pour the batter into the prepared pan, spreading it evenly to ensure a level bake. Or you can line the cake pan with parchment paper and lightly grease the sides to prevent sticking.
STEP 8: Cooling: After baking, let the cake cool on a wire rack. This ensures the cake sets properly and is cool enough for frosting, preventing the cream cheese frosting from melting when applied.
STEP 10: Frost the Cake: Once completely cooled, spread the fluffy cream cheese frosting over the top of the cake. For an even and smooth layer, use a spatula or a butter knife.
STEP 11: Make the Frosting: In a large bowl the softened cream cheese with softened butter until fluffy. Gradually add the confectioners’ sugar, vanilla extract, and a pinch of salt, beating until smooth.
STEP 12: Frost the Cake: Spread the frosting evenly over the cooled cake.
Pro Tip:
For the ultimate flavor and texture, use bananas that are extremely ripe. The more brown spots, the better! Overripe bananas not only enhance the cake’s sweetness and banana flavor but also contribute to its moistness. If your bananas aren’t ripe enough, you can speed up the ripening process by placing them in a brown paper bag with an apple or by baking them in the oven at 300°F for about 15-20 minutes until they become soft and blackened.
Storage
Storage: Store leftovers in the refrigerator, in an airtight container. It can be kept for up to 4 days.
Additions & Substitutions
ADDITIONS:
- Nuts: Stir in chopped walnuts, or pecans to the batter for added crunch and flavor.
- Chocolate Chips: Add semi-sweet, milk, or dark chocolate chips for a chocolatey twist.
- Spices: Enhance the flavor with a pinch of cinnamon, nutmeg, or allspice for a spiced banana cake.
- Toppings: Consider topping the cake with a streusel topping before baking for a crunchy texture, or sprinkle toasted coconut flakes over the frosting for a tropical taste.
SUBSTITUTIONS:
- Freshly Milled Soft White Flour: I’ve made this recipe with, hard white wheat and my family prefers soft white wheat flour. It has the least protein content, which is what you want with cakes.
FAQs about this Homemade Banana Cake Recipe:
What Can I Serve with this Banana Cake with Cream Cheese Frosting?
Serve with a drizzle of chocolate, or a caramel sauce. I like my slice with chopped nuts with a cold glass of milk!
The Best Banana Cake (made with Freshly Milled Flour)
Ingredients
- 2 1/2 cups freshly milled flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup salted butter softened
- 1 cup granulated white sugar
- 2 large eggs room temp
- 1 3/4 cups mashed ripe bananas about 4 medium bananas
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Ingredients for Frosting:
- 8 ounces cream cheese softened
- 1/2 cup salted butter softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Spray a 9×13 inch baking pan with cooking spray.
- In a medium bowl, whisk together freshly milled flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the mashed bananas and vanilla extract.
- Gradually add the flour mixture to the banana mixture, alternating with sour cream, mixing just until incorporated.
- Pour batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely before frosting.
- For the Frosting:
- In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla extract, and a pinch of salt; beat until smooth.
- Spread the frosting evenly over the cooled cake.
- You can serve this banana cake as is, or with sliced bananas on top for added decoration and flavor. Store the cake in the refrigerator due to the cream cheese frosting.
Nutrition
Tools you’ll need
These are the products I use every day in my kitchen, and when you shop through these links, you’re helping us out with a small commission. It won’t cost you anything extra, but we truly appreciate your support!
Did you make this recipe?
I’m excited for you to try this The Best Banana Cake (made with Freshly Milled Flour) Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
I am a big banana cake lover! I have tried different versions of banana cake except using milled flour. This banana cake turned out so moist and soft. Along with cream cheese frosting, it is absolutely “the best banana cake”!
I love a delicious Banana Cake and this recipe is fantastic. Love the use of the freshly milled flour! I had some overripe bananas to use up, and now I can’t wait for the next batch to ripen so I can make this again.
We loved this banana cake. The sour cream made for a moist and tender cake and the cream cheese frosting was perfect.
Fantastic cake! Moist and soft with delicious frosting. I wasn’t able to mill my own flour so I used regular but it was still really good!
A great flavored cake with a wonderful moist texture. For fun we sprinkled a few mini chocolate chips on top too.
This is the best banana cake recipe I have tried. I guess the freshly milled flour really does make a difference!
I love the texture of this banana cake. And the frosting! I could eat half the cake myself!
We can too! It’s a big hit around here with my family!
The freshly milled flour adds such a difference! My banana cake turned out moist and so flavorful. Thanks for the recipe!
So happy to hear!
There are so many bananas in my house that I knew that I had to make this! And this didn’t disappoint. Thank you so much for sharing this recipe 🙂
This was delicious – I used spelt flour which I am assuming is the same as freshly milled flour – so much sweeter and flavoresome. I have more bananas to use up so I will make this again.
So happy to hear, I need to try spelt the next time I make it, thank you for telling me!!