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A-Number-1 Banana Cake

"This is a very versatile and fast cake recipe. Not only is it moist and delicious, the same batter can be used to make banana bread and muffins. Delicious frosted with chocolate or cream cheese frosting."
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1 h servings 346 cals
Original recipe yields 12 servings (2 - 8 inch round layers)


  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 55.8g
  • 18%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, baking soda and salt; set aside.
  2. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
  3. Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

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Read all reviews 726
  1. 845 Ratings

Most helpful positive review

Great! I used a 9x13 pan and it was done in exactly 30 minutes. Although I did use 4 bananas, they were very small. I'd recommend only 3 bananas if they are big. No need to frost--it's moist...

Most helpful critical review

I baked this cake in a 9x13" baking dish. The flavor was ok, but not the best I've made. Same with the texture: denser than a cake, but "sponge-ier" than banana bread would be. Maybe best as ...

Most helpful
Most positive
Least positive

Great! I used a 9x13 pan and it was done in exactly 30 minutes. Although I did use 4 bananas, they were very small. I'd recommend only 3 bananas if they are big. No need to frost--it's moist...

Amazing!!! I used sour cream instead of the buttermilk and it was so moist and tasted wonderful. I also used a chocolate frosting on it that is almost identicle to the "creamy chocolate frosting...

REally nice and easy to bAkE , ALl my friends loved it but it may be a bit sweet . you can substitute the buttermilk with the equal amt of milk and a tsp of vinegar

While the submitter suggests this recipe can also be used to make banana bread or muffins, I found this to be not as dense or compact a crumb as banana bread. In other words, I happily found th...

Using this recipe for banana BREAD would be great - pretty perfect as is (I like that the recipe calls for butter vs. oil - bravo!) For a banana CAKE, however, I think a more tender, soft textu...

We had a potluck for someones birthday at work and she wanted a banana cake which I have never made or never eaten?! So I had no idea what to do since I am known as the cake maker in the office....

I substituted milk choco chips for the walnuts, and baked it in a buundt pan. Just sprinkle with 10X sugar. So yummy!!

This is absolutely the best banana cake I have ever made/tasted. Wow! It was very moist and had a lot of banana flavor. It seems like such a simple recipe by the ingredients, but it sure does...

I absolutely LOVE THIS RECIPE!!!! I made it in a 9x13-inch pan and substituted whipping cream for the buttermilk (I didn't have any buttermilk or vingegar to make my own) and it turned out heav...