Name: Banana Cake without Buttermilk Recipe
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Cuisine: American
Ingredients: 2 1/2 cups self-raising flour; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp salt; 3/4 cup granulated sugar; 1/2 cup packed light brown sugar; 1 cup mashed banana (about 2 large bananas); 3 large eggs, at room temperature; 1/2 cup plain Greek yogurt, at room temperature; 3/4 cup extra virgin olive oil; 1 tsp vanilla extract; 250 g full-fat brick cream cheese, softened to room temperature; 1/2 cup unsalted butter, softened to room temperature; 3 cups powdered sugar

Jump to Recipe· 3.9 from 80 reviews

If you’ve ever found yourself craving a deliciously moist, tender cake packed with warm banana flavor but don’t have buttermilk on hand, then this Banana Cake without Buttermilk Recipe is going to become your new best friend. It combines ripe bananas, Greek yogurt, and a hint of cinnamon to create a luscious cake that’s perfectly balanced in sweetness and texture. Plus, the creamy cream cheese frosting adds a luxurious finish that makes every bite feel like a celebration. Trust me, once you try this recipe, you’ll wonder why you ever needed buttermilk at all!

Ingredients You’ll Need

A close-up view of a large transparent bowl filled with light beige, smooth batter with tiny specks throughout, showing thick and creamy texture. A woman's hand uses a black spatula to fold and mix the batter, creating swirling patterns on the surface. The light beige batter contrasts gently with the clear bowl and the blurred white marbled background. Photo taken with an iphone --ar 4:5 --v 7

This recipe shines because it uses simple, everyday ingredients, each chosen to bring out the best flavor and texture without any fuss. From the soft-sweet bananas to the moistening power of Greek yogurt, it’s all about building layers of taste and softness in the cake.

Self-raising flour: Provides the perfect lift and structure, making the cake light and fluffy.
Baking soda: Works with the acidity in the yogurt to help the cake rise beautifully.
Ground cinnamon: Adds a warm, comforting aroma and depth of flavor that pairs wonderfully with banana.
Salt: Balances sweetness and enhances all the other flavors.
Granulated sugar: Sweetens the cake and contributes to a moist crumb.
Light brown sugar: Adds a touch of caramel-like richness and helps retain moisture.
Mashed banana: The star of the show, providing natural sweetness and incredible moistness.
Eggs: Bind the ingredients together and add richness.
Plain Greek yogurt: A brilliant substitute for buttermilk, it adds tanginess and tenderizes the crumb.
Extra virgin olive oil: Keeps the cake moist with a subtle fruity note that enhances flavor.
Vanilla extract: Rounds out the overall flavor with a sweet, floral hint.
Full-fat cream cheese: Softened for a luxuriously smooth frosting with that signature tang.
Unsalted butter: Combines with cream cheese for a rich, creamy frosting base.
Powdered sugar: Sweetens and thickens the frosting for perfect spreadability.

How to Make Banana Cake without Buttermilk Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (180°C). Greasing and flouring a 9×13-inch baking pan ensures your cake won’t stick and will come out with beautiful edges ready to frost and serve.

Step 2: Whisk Together Dry Ingredients

In a large bowl, mix the self-raising flour, baking soda, cinnamon, and salt. Combining these dry ingredients first means they’ll distribute evenly through the batter, providing a consistent texture and that perfect rise.

Step 3: Mix Wet Ingredients

In a separate bowl, mash the bananas until almost smooth – this is where the cake gets that brilliant banana essence. Add the eggs, Greek yogurt, olive oil, and vanilla extract, then whisk everything together until silky and combined.

Step 4: Add Sugars to Wet Mixture

Whisk both granulated and light brown sugars into the wet ingredients. The brown sugar adds moisture and a richer flavor while the white sugar balances the sweetness perfectly.

Step 5: Combine Wet and Dry

Pour the wet mixture into the dry and gently fold with a spatula or wooden spoon until just combined. The key here is not to overmix so the cake stays light and tender.

Step 6: Bake to Perfection

Transfer your batter to the prepared pan and bake for 30 to 32 minutes. You’ll know it’s ready when a skewer inserted in the center comes out clean or with just a few moist crumbs clinging to it. Let the cake cool completely before frosting – patience will pay off!

Step 7: Prepare Cream Cheese Frosting

Start by sifting the powdered sugar to avoid lumps. Then, beat the softened cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar, continuing to beat until the frosting is creamy and luscious.

Step 8: Frost and Serve

Spread the frosting generously over the cooled banana cake. Slice into squares, serve, and savor the perfect marriage of moist banana cake with tangy, sweet cream cheese frosting.

How to Serve Banana Cake without Buttermilk Recipe

The image shows a close-up of a single square piece of cake with two layers. The bottom layer is thick, moist, and light brown with a slightly crumbly texture. The top layer is a thick, creamy white frosting that looks smooth with soft peaks. The cake rests on a white plate with a slightly raised rim, placed on a white marbled surface. A metal spatula with some crumbs on it is partially visible at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra touch, try sprinkling some toasted chopped walnuts or pecans on top of the frosting. It adds crunch and a nutty complement to the soft cake. Fresh banana slices or a light dusting of cinnamon also work beautifully as garnishes that bring color and extra flavor without overwhelming the cake.

Side Dishes

This cake pairs wonderfully with a cup of freshly brewed coffee or a glass of cold milk for a classic treat. For a more indulgent approach, serve it alongside a scoop of vanilla bean ice cream or whipped cream—perfect for afternoon tea or dessert after dinner.

Creative Ways to Present

Looking to impress guests? Try layering pieces of this cake with fresh fruit and whipped cream to create a banana trifles-inspired dessert in individual glasses. Another fun idea is to cut the cake into small squares and serve them as bite-sized snacks at parties or gatherings, making every serving feel special and easy to enjoy.

Make Ahead and Storage

Storing Leftovers

Wrap leftover banana cake tightly with plastic wrap or store in an airtight container to keep it moist and fresh. It will stay delicious for up to 3 days at room temperature, or a week if refrigerated. Be sure the cake is completely cooled before storing to avoid sogginess.

Freezing

This Banana Cake without Buttermilk Recipe freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. When ready, thaw overnight in the fridge for a perfectly preserved treat.

Reheating

To warm up slices, microwave them for about 10 to 15 seconds to regain that just-baked warmth. For larger pieces or full cake layers, warm in a low oven (around 300°F or 150°C) for 10 minutes, covered loosely with foil to prevent drying out.

FAQs

Can I use ripe bananas that are very spotty?

Absolutely! The riper your bananas, the more naturally sweet and flavorful your cake will be. Those heavily spotted bananas are perfect for this recipe, providing more moisture and intense banana flavor.

Why do you use Greek yogurt instead of buttermilk?

Greek yogurt mimics the tangy acidity of buttermilk while also adding extra moisture and tenderness to the cake. It’s a convenient substitute that you can find in most kitchens, especially if buttermilk is hard to find or if you want to avoid making a homemade version.

Can I substitute olive oil with another oil?

Yes! While extra virgin olive oil gives a unique fruity note, you can swap it with mild oils like vegetable, canola, or light olive oil if you prefer a more neutral flavor.

Is this cake suitable for freezing after frosting?

Yes, but it’s best to freeze the cake unfrosted whenever possible. If you need to freeze it after frosting, wrap it extremely well to prevent frosting damage and thaw gently in the refrigerator to avoid condensation ruins.

Can I make this banana cake gluten-free?

You can try using a gluten-free self-raising flour blend that substitutes cup-for-cup, but results may vary slightly in texture. Be sure your baking soda and other ingredients are gluten-free as well.

Final Thoughts

I can’t recommend this Banana Cake without Buttermilk Recipe enough for anyone who loves a rich, moist cake without the hassle of hunting down buttermilk. It’s straightforward, comforting, and delivers all those cozy banana flavors wrapped in a soft crumb with an irresistible frosting. Give it a try to make your next baking session truly special!