Recipe For Banana Cake

This is, hands down, the BEST banana cake I’ve ever had. It’s soft, moist and rich all at the same time! Once cooled this cake is topped with a totally irresistible lemon cream cheese frosting for a perfect dessert your family will love.

I love a good banana cake, it just reminds me of being a kid because my Grandpa and Grandma made the BEST banana cupcakes. I can still smell them baking in my grandma’s kitchen, waiting impatiently with my sisters.

This cake is reminiscent of my favorite banana cupcakes. It is soft and fluffy and incredibly moist and topped with my favorite ever lemony cream cheese frosting.

As much as I love a fluffy banana cake, I love it even more when it’s topped with an amazing cream cheese frosting! I add in a little bit of lemon zest and lemon juice for extra flavor in my cream cheese frosting but if you prefer, you can leave out the lemon and substitute vanilla.

Regardless of how you top it, once you try this cake, it’ll be your go-to. Every time you have overripe bananas on the counter you’ll want to make this recipe! In fact, I often buy extra bananas to ripen and make this cake!

The Best Banana Cake I’ve Ever Had

This is absolutely the best banana cake I’ve ever had! It’s supremely moist with cream cheese frosting, tons of banana, brown sugar, and cinnamon flavor.

Prep: 30min

Total: 5h

Yield: 12

Ingredients:

• 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large bananas)
• 3 cups (375g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups (360ml) buttermilk, at room temperature*
• 8 ounces (224g) full-fat block cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Instruction:

1. Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
2. Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
5. Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
6. Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
7. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
8. Cover leftover cake tightly and store in the refrigerator for 5 days.

The Best Banana Cake

This Banana Cake is soft, moist and rich all at the same time! Once cooled this cake is topped with a totally irresistible lemon cream cheese frosting for a perfect dessert your family will love.

Prep: 20min

Total: 95min

Yield: 15

Serving Size: 1 serving

Nutrition Facts: calories 470 kcal, Carbohydrate 70 g, Protein 5 g, Fat 19 g, Saturated Fat 11 g, Cholesterol 84 mg, Sodium 331 mg, Fiber 1 g, Sugar 48 g, servingSize 1 serving

Ingredients:

• 1 ½ cups milk
• 2 ½ tablespoons lemon juice (divided)
• 1 ⅓ cup mashed bananas
• ⅔ cup butter (softened)
• ½ cup brown sugar
• 1 cup white sugar
• 3 large eggs
• 1 teaspoons vanilla
• 3 cups flour
• 1 ½ teaspoons baking soda
• ¼ teaspoon salt
• 8 ounces cream cheese
• ⅓ cup butter (softened)
• 1 teaspoon lemon juice
• 1 ½ teaspoons lemon zest (from 1 lemon)
• 3-3 ½ cups powdered sugar

Instruction:

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Moist And Fluffy Banana Cake | Easy Recipe

FAQ

What kind of banana is best for banana cake?

What can I do with too many ripe bananas?

1. Mash Into Oatmeal. Breakfast is a great time to take advantage of the energy boost that comes from eating the natural sugars in bananas. …
2. Blend Into Waffle or Pancake Batter. …
3. Make Banana Muffins. …
4. Bake Banana Cookies. …
5. Add to a Smoothie. …
6. Turn Into Ice Cream. …
7. Whip Up Beignets.

What happens if you put too much banana in banana cake?

How to make banana cake Jamie Oliver?