This Moist Banana Cake Recipe with Milk is so incredibly soft and tender (thanks to the milk!), and it’s topped with a silky smooth peanut butter cream cheese frosting, which is seriously rich and delicious. Adding milk to cakes (which I do quite a bit), helps add moisture and tenderness. And, the great thing about this recipe is that you can use dairy or plant-based milk.
I usually prefer the texture of cakes made with oil (as it produces a light, spongy and fluffy crumb – like this banana cake with oil recipe), but using butter in place of oil in this recipe creates rich flavor. While the resulting cake is slightly dense compared to oil-based cakes, it’s not at all heavy. That’s because creaming the butter and sugar together also helps the cake rise and keep the crumb light.
Table of contents
Ingredients and substitutions
Below is just an overview of some of the ingredients used and suggested substitutions. The recipe card at the end of the post contains the full details on the quantities used.
- Bananas – For a perfectly sweet cake and noticeable banana flavor, use overly ripe bananas with plenty of brown spots. The more brown spots, the better. (They’ll also be super easy to mash).
- Milk – I used 2% dairy milk but you can also use whole milk. For a plant-based milk, I like unsweetened almond, cashew or oat milk in this cake.
- Butter – You’ll need unsalted butter for both the cake batter and frosting. In both cases, make sure it is softened to room temperature so it creams together with the other ingredients easily. If using salted butter, reduce the amount of salt you add to the batter and note that your frosting will have a slightly salty flavor.
- Flour – All purpose flour is best for this recipe but you can also substitute a 1:1 gluten-free baking flour. (I tested it with Bob’s Red Mill brand).
- Sugar – You’ll need both granulated sugar and brown sugar. I used light brown sugar but you can substitute with dark if you wish. The cake will just have a slightly darker color.
- Cream cheese – You’ll need full fat brick-style cream cheese brought to room temperature. The frosting will also work with plant-based cream cheese but keep in mind that plant-based is a little softer which may result in a slightly thinner frosting.
- Peanut butter – Shelf stable peanut butter is the best option here. Natural peanut butter will produce a runny and oily cream cheese frosting.
How to make banana cake with milk and butter
Below is a brief overview of the steps to make this banana cake along with photos. For further details, please see the recipe card at the end of this post.
How to make peanut butter cream cheese frosting
This 4-ingredient frosting couldn’t be easier to make!
Measuring ingredients
For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you’ll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you’ll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.
Storage and freezing
Storage: The unfrosted cake can be stored covered at room temperature for 4-5 days. If it’s frosted, it should be stored in an airtight container in the fridge and will last for up to 5 days.
Freezing: To freeze the unfrosted cake, let it fully cool and then wrap it in 2-3 layers of plastic wrap and store in the freezer. Let it thaw at room temperature before frosting. If the cake is frosted, I usually freeze it in individual pieces. Just place in a freezer safe container in a single layer. It should last in the freezer for 2-3 months. Thaw in the fridge before enjoying.
Key recipe tips
- Banana. For the best flavor, make sure your bananas are super ripe. The browner they are, the sweeter the bananas will be, which adds extra sweetness and banana flavor to the cake.
- Room temperature ingredients. The butter should be brought to room temperature for creaming together with the sugars. I also like to bring my milk and eggs to room temperature too.
- Cream together butter and sugars. Creaming together until the mixture is light in color and fluffy will incorporate air into the batter so the cake rises nicely. This usually takes 2-3 minutes.
- Alternate adding flour mixture and milk. This ensures the milk is evenly mixed into the batter.
- Measuring the flour. If you don’t have a kitchen scale to weigh your flour, I recommend using the spoon and level method with a dry measuring cup.
- Let cake completely cool. Before frosting the cake, let it cool completely in the pan. If it’s still warm, the cream cheese frosting will just melt off the cake.
- Change up the frosting! Try this chocolate avocado frosting or this chocolate peanut butter frosting. Both are perfect with banana cake!
Recipe FAQs
I prefer to use 2% milk but for a richer flavor you can use whole milk. Just note that whole milk contains more fat, so it may result in a slightly denser cake. Plant-based milks like oat, cashew or almond milk also work well. Just make sure they are unsweetened and unflavored.
Yes, I’ve tested this by substituting the butter, milk and cream cheese with plant-based alternatives and replacing the egg with a flax egg. Please note, however, that while these substitutions work, the cake does turn out a little denser than the non-vegan version.
Yes, you can substitute with 1:1 gluten-free baking flour. I’ve tested this recipe with Bob’s Red Mill brand (not sponsored). Note that the texture of the cake changes slightly, and it doesn’t rise as high compared to the cake made with all purpose flour.
If you don’t have an 8-inch square pan, you can use a 9-inch square pan, but you’ll need to reduce the baking time by a few minutes. Also note that your cake will not be as high. You can also use a 9-inch round cake pan. I wouldn’t use an 8-inch round pan as it will likely be too small for the amount of batter in the recipe.
If your cake sunk in the middle, it could be because the butter and sugars weren’t creamed together long enough. Creaming them together until fluffy adds air to the batter and helps the cake rise. A sunken cake could also be the result of an under baked cake or over mixed batter. At every stage, mix together the ingredients until just combined. Resist the urge to over mix. (This is especially important when using an electric mixer).
More banana cakes and breads
- Almond Flour Banana Cake
- Spelt Flour Banana Bread
- Walnut Banana Bread with Molasses
- Easy and Moist Eggless Banana Cake
- Sour Cream Banana Cake
If you make this recipe, I’d love to hear what you think in the comments below!
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Moist Banana Cake Recipe with Milk
Ingredients
For the cake:
- 1 1/2 cups (190 g) all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (110 g) granulated sugar
- 1/4 cup (57 g) packed light brown sugar
- 1/2 cup (113 g) unsalted butter, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (130 g) mashed banana, (about 1 1/2 overly ripe bananas)
- 1/2 cup (120 ml) milk (2% or whole), room temperature
For the frosting:
- 1/2 cup (125 g) full fat cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons shelf stable smooth peanut butter
- 1 cup (120 g) powdered sugar, sifted if lumpy
Instructions
- Preheat oven to 350F. Grease an 8 inch square pan and line it with overhanging parchment paper.
- In a medium-sized bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.
- In a large mixing bowl, use an electric mixer set to medium-high to cream together the granulated sugar, brown sugar and butter until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla, then mix in the mashed banana.
- On low speed, gradually add the flour mixture and milk to the wet mixture, alternating between them both, until just combined. The batter should be smooth. Be careful not to over mix.
- Pour the batter into the prepared pan and use an offset spatula to spread out evenly. Gently tap the bottom of the pan off the counter to help release any air bubbles.
- Bake for 27-29 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool on a wire rack before frosting.
- To make the frosting, add the cream cheese, butter and peanut butter to a mixing bowl and use an electric mixer on medium-high speed to cream together. Gradually add the powdered sugar until the frosting is smooth and creamy.
- Spread the frosting onto the cooled cake, slice and serve.
- Store in an airtight container in the fridge for up to 5 days.
Notes
- If you don’t have a kitchen scale to weigh your flour, be sure to measure it using the spoon and level method with a dry measuring cup.
- Make sure you cream together the butter and sugars for a good 2-3 minutes so they are light and fluffy.
- For the best results, use shelf stable smooth peanut butter in the frosting. Natural peanut butter will make the frosting too runny.
- For a thicker and sweeter cream cheese frosting, just add more powdered sugar.
- To make this recipe dairy-free, you can substitute the butter, cream cheese and milk for plant-based alternatives.
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
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