The Best Banana Cake – So Delicious and Super Easy Recipe

Introduction

This banana cake is moist, flavorful, and incredibly easy to make. With ripe bananas and a creamy frosting, it’s perfect for any occasion or a simple family dessert.

Ingredients

• 1 1/2 cups ripe mashed bananas
• 2 teaspoons lemon juice
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 2 1/8 cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk
• 1/2 cup butter, softened (for frosting)
• 1 (8 ounce) package cream cheese, softened (for frosting)
• 1 teaspoon vanilla (for frosting)
• 3 1/2 cups icing sugar (for frosting)

Instructions

1. Step 1: Preheat your oven to 275°F (135°C). Grease and flour a 9 x 13-inch pan.
2. Step 2: In a small bowl, mix the mashed bananas with lemon juice and set aside.
3. Step 3: In a medium bowl, combine the flour, baking soda, and salt. Set aside.
4. Step 4: In a large bowl, cream 3/4 cup softened butter and 2 1/8 cups sugar until light and fluffy.
5. Step 5: Beat in the eggs one at a time, then stir in 2 teaspoons vanilla.
6. Step 6: Alternately beat in the flour mixture and buttermilk, beginning and ending with the flour mixture. Stir in the banana mixture.
7. Step 7: Pour the batter into the prepared pan and bake for one hour or until a toothpick inserted into the center comes out clean.
8. Step 8: Remove the cake from the oven and place it directly into the freezer for 45 minutes to keep it very moist.
9. Step 9: For the frosting, cream together 1/2 cup softened butter and cream cheese until smooth. Beat in 1 teaspoon vanilla.
10. Step 10: Gradually add the icing sugar, beating on low speed to combine, then on high speed until frosting is smooth.
11. Step 11: Spread the frosting evenly on the cooled cake.
12. Step 12: Optionally, sprinkle chopped walnuts or decorative hearts on top for garnish.

Tips & Variations

• Use very ripe bananas for the best natural sweetness and flavor.
• Try substituting buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice if you don’t have buttermilk.
• For a nutty twist, fold chopped walnuts or pecans into the batter before baking.
• If you prefer a lighter frosting, reduce the cream cheese amount or use whipped cream cheese frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best flavor. You can also freeze the unfrosted cake tightly wrapped for up to 2 months; thaw overnight in the fridge before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas. Just thaw them completely and drain excess liquid before mashing to avoid making the batter too wet.

What if I don’t have buttermilk on hand?

You can make a buttermilk substitute by adding 1 1/2 tablespoons of lemon juice or white vinegar to 1 1/2 cups of milk. Let it sit for 5 minutes before using.

The Best Banana Cake – So Delicious and Super Easy Recipe

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★★★★★

4.8 from 124 reviews

This best banana cake recipe is incredibly moist, delicious, and super easy to make. Featuring ripe mashed bananas and a rich cream cheese frosting, this cake offers a perfect balance of sweet flavors and soft textures. Baked at a low temperature and chilled briefly in the freezer, the cake stays wonderfully moist, making it an ideal dessert for any occasion.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 65 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 1/2 cups ripe bananas, mashed
• 2 teaspoons lemon juice
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 2 1/8 cups sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups buttermilk

Frosting Ingredients

• 1/2 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 3 1/2 cups icing sugar (powdered sugar)
• Optional: chopped walnuts or decorative hearts for topping

Instructions

1. Preheat and prepare pan. Preheat your oven to 275°F (135°C). Grease and flour a 9 x 13-inch baking pan to ensure the cake doesn’t stick during baking.
2. Mix bananas and lemon juice. In a small bowl, combine the mashed ripe bananas with lemon juice. Set aside; this mixture will add moisture and a subtle tang to the cake.
3. Combine dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agents and salt.
4. Cream butter and sugar. In a large mixing bowl, beat the softened 3/4 cup butter with 2 1/8 cups sugar until the mixture is light and fluffy, which helps create a tender cake texture.
5. Add eggs and vanilla. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 2 teaspoons of vanilla extract for flavor.
6. Incorporate dry ingredients and buttermilk. Alternately beat in the flour mixture and buttermilk into the creamed mixture, beginning and ending with the flour mixture. This alternating method prevents overmixing. Then fold in the banana and lemon mixture gently until combined.
7. Bake the cake. Pour the batter evenly into the prepared pan. Bake in the preheated oven for about one hour, or until a toothpick inserted into the center comes out clean.
8. Freeze the cake. After baking, remove the cake and immediately place it into the freezer for 45 minutes. This step helps to lock in moisture, resulting in a moist and tender crumb.
9. Prepare the frosting. Cream together the softened 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla extract. Gradually add the 3 1/2 cups icing sugar, beating first on low speed to combine, then on high speed until the frosting is smooth and creamy.
10. Frost and decorate the cake. Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Optionally, sprinkle chopped walnuts or decorative hearts for added texture and appearance.

Notes

• Using very ripe bananas ensures maximum flavor and natural sweetness.
• The low baking temperature gently cooks the cake to keep it moist and tender.
• Freezing the cake briefly after baking helps maintain moistness and improves texture.
• You can substitute walnuts with other nuts or omit them for a nut-free version.
• Store the cake covered in the refrigerator; consume within 3-4 days for best freshness.

Keywords: banana cake, easy banana cake, moist banana cake, cream cheese frosting, homemade banana cake, simple dessert recipe