If you love banana bread and you love ultra-moist cakes, this Banana Bread Poke Cake is about to become your new favorite dessert. It starts with a soft banana cake that tastes like classic homemade banana bread, then it’s poked and soaked with a creamy vanilla sauce that melts into every bite. The final touch is a thick glaze on top, plus fresh banana slices and crunchy walnuts for the perfect finish.
This dessert looks impressive, but it’s surprisingly easy. Poke cakes are popular because they stay moist for days and deliver flavor all the way through—no dry cake layers, no complicated frosting skills, and no stress. It’s the kind of cake that works for birthdays, potlucks, holidays, and weekend treats when you want something sweet and comforting.
Why This Banana Poke Cake Works
Bananas bring natural sweetness and moisture, while the poke method lets the sauce sink deep into the cake for a rich texture. The topping adds creamy balance, and the walnuts bring crunch that makes each bite feel bakery-style. It’s basically banana bread turned into a dessert you can slice and serve like a celebration cake.
Ingredients You’ll Need (9×13 Pan)
For the banana cake
- 3 ripe bananas, mashed (the riper, the better)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup melted butter (or neutral oil)
- 1/2 cup sour cream or plain yogurt (adds softness)
- 1 teaspoon vanilla extract
- Optional: 1 teaspoon cinnamon
For the soak (creamy vanilla sauce)
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup warm heavy cream or milk
- 1 teaspoon vanilla extract
For the topping
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 1/2 cups powdered sugar
- 2–4 tablespoons milk (to thin as needed)
- Banana slices + chopped walnuts for garnish
How to Make Banana Bread Poke Cake
- Preheat oven: Set to 350°F (175°C). Grease a 9×13 baking dish.
- Mix dry ingredients: In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon (if using).
- Mix wet ingredients: In another bowl, combine mashed bananas, sugars, eggs, melted butter, sour cream, and vanilla.
- Combine and bake: Add dry ingredients to wet ingredients and stir just until combined. Pour into the dish and bake for 30–40 minutes, or until a toothpick comes out clean.
- Poke the cake: While the cake is warm, poke holes all over using the handle of a wooden spoon or a thick straw. Make plenty of holes so the sauce can soak in evenly.
- Add the soak: Whisk condensed milk with warm cream/milk and vanilla. Slowly pour over the cake so it fills the holes. Let the cake cool completely.
- Make the topping: Beat cream cheese and butter until smooth. Add powdered sugar and a little milk until you get a thick, pourable glaze.
- Finish and chill: Spread or drizzle the glaze over the cooled cake. Top with banana slices and walnuts. Chill for at least 1 hour before slicing for the best texture.
Tips for the Best Banana Poke Cake
- Use very ripe bananas. Brown-speckled bananas give the strongest flavor and sweetest cake.
- Don’t overmix the batter. Overmixing makes the cake dense. Mix only until no dry flour remains.
- Pour the soak slowly. Give it time to sink into the holes so it doesn’t pool on top.
- Chill before slicing. The cake becomes more set and sliceable after chilling.
- Add bananas before serving. Fresh banana slices look best when added close to serving time.
Delicious Variations
- Caramel banana poke cake: Drizzle caramel sauce over the glaze for extra richness.
- Chocolate chip banana poke cake: Fold 1 cup mini chocolate chips into the batter.
- Peanut butter twist: Add a peanut butter drizzle on top or mix a spoon into the glaze.
- No cream cheese topping: Use whipped topping or a simple vanilla butter glaze instead.
- Nut-free option: Skip walnuts and use crushed cookies or leave it plain.
What to Serve With It
This cake is rich and sweet, so simple pairings work best:
- Hot coffee or espresso
- Cold milk
- Vanilla ice cream
- Fresh berries for contrast
It’s also perfect for brunch tables because it tastes like banana bread—but more indulgent.
Storage and Make-Ahead
- Refrigerator: Store covered for up to 4 days.
- Best texture: Day 2 is even better because the soak fully settles into the cake.
- Freezing: Freeze the cake (without fresh banana slices) for up to 2 months. Thaw overnight in the fridge.
FAQ
Can I make this with a cake mix?
Yes. Use a yellow cake mix and add mashed bananas and cinnamon for banana flavor, then poke and soak as usual.
Why is my cake soggy?
Too much soak or holes too close together can cause pooling. Pour slowly and stop if the cake looks fully saturated.
Can I use frozen bananas?
Yes. Thaw and drain excess liquid before mashing, so the batter doesn’t become too wet.