Print

The Best Banana Cake – So Delicious and Super Easy Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://topreci.com/the-best-banana-cake-so-delicious-and-super-easy-recipe/