The Best Banana Cake Recipe – Moist, tender, and bursting with banana flavor, this cake is a true crowd-pleaser. Topped with homemade cream cheese frosting, it’s a decadent treat that’s perfect for any occasion. Whether enjoyed as a sweet finale to a special dinner or an afternoon snack, this cake is sure to leave you craving more.
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Pin This RecipeThe Best Banana Cake
This Banana Cake has swiftly earned its place as a beloved family favorite, captivating our taste buds with each luscious bite! A moist, tender cake bursting with banana flavor. The homemade cream cheese frosting adds a creamy, tangy richness that perfectly complements the sweetness of the cake. Whether savored as a decadent dessert to cap off a memorable meal or showcased as a delightful centerpiece for a weekend brunch, this cake never fails to impress.
How to Make Easy Banana Cake Recipe
This cake is very easy to make with only a few simple ingredients. Spray a 9×13-inch cake pan with cooking spray with flour. In a small bowl, mash bananas with a fork. Add lemon juice and stir. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed. Add sugar and beat until light and fluffy. Add eggs and vanilla extract and mix well.
In a large bowl, whisk together the dry ingredients – flour, baking soda, and salt. Add the flour mixture to the butter mixture, alternating with buttermilk. Beat at low speed until blended after each addition. Stir in the banana mixture. Pour the batter into the prepared pan.
Bake in a preheated oven until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Remove the cake from the oven and cool completely on a cooling rack.
For the frosting, beat the butter and cream cheese with a mixer at medium-high speed until creamy. Gradually add the powdered sugar at low speed until blended. Add the vanilla extract and salt. Beat until light and fluffy. Spread the frosting on top of the cake. Garnish with chopped nuts.
Helpful Tips & Frequently Asked Questions
- Is 275ºF the correct cooking temperature? Yes! The cake bakes at a low temperature. Trust me, it turns out fabulous!
- Make sure to use very ripe bananas in the cake. The more brown spots mean the bananas will be sweeter and have more banana flavor!
- For best results, have all your ingredients at room temperature before making the cake batter.
- Add chopped walnuts or chopped pecans to the batter.
- Can I freeze Banana Cake? Yes! It is best to freeze the cake unfrosted. Let the cake cool to room temperature, then wrap the whole cake in plastic wrap and store in the freezer for up to 3 months.
- Thaw the cake at room temperature, then layer on the cream cheese frosting.
- If you don’t want to make this into a sheet pan, you can divide the batter into two round 9″ cake pans and bake like that to make a layer cake. Make sure to check on the cakes at the 30-minute mark. If they are still jiggly in the middle, give it another 5-10 minutes.
- You can also make this recipe into cupcakes.
- Store the cake in an airtight container in the refrigerator.
- Bring the cake to room temperature before serving.
How to Serve Banana Bread Cake
As I said, we love this cake! I made this for a family dinner, and everyone raved about it. Even those who aren’t banana fans!
- Garnish each slice of cake with a sprinkle of powdered sugar or a few banana slices.
- Serve alongside a dollop of whipped cream or a scoop of vanilla ice cream for an added indulgence.
- To really put this over the top, consider drizzling a caramel or chocolate sauce over each slice.
Whether served as a sweet ending to a formal dinner party or enjoyed as a cozy treat with a cup of coffee or tea, this cake is sure to delight everyone! Looking for more delicious cake recipes? Here are some popular recipes from the website:
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Banana Cake
Ingredients:
Cake
- 1½ cups mashed ripe bananas about 3 bananas
- 2 tsp lemon juice
- ¾ cup unsalted butter softened
- 1 cup sugar
- 1 cup packed brown sugar
- 1 Tbsp vanilla extract
- 3 large eggs
- 3 cups all-purpose flour
- 1½ tsp baking soda
- ¼ tsp salt
- 1½ cups buttermilk
Cream Cheese Frosting
- ½ cup unsalted butter softened
- 1 (8-oz) package cream cheese, softened
- 3½ cups powdered sugar
- 1 tsp vanilla extract
- pinch kosher salt
- ⅓ cup chopped pecans
Instructions:
Cake
- Preheat the oven to 275˚F. Grease a 13- x 9-inch baking pan.
- In a small bowl, mix the mashed bananas and lemon juice.
- Beat the butter with a mixer at medium speed until creamy. Gradually add the sugar, beating well. Add the vanilla and eggs, one at a time, beating well after each addition.
- Combine the flour, baking soda, and salt in a bowl. Add the flour mixture to the butter mixture, alternately with the buttermilk. Beat at low speed until blended after each addition, scraping down bowl as needed. Stir in the banana mixture. Pour the batter into the prepared pan.
- Bake 1 hour or until a wooden pick inserted in the center of the cake comes out clean. Cool completely in pan on a wire rack, or place the cake in the the freezer for 45 minutes for faster cooling.
Cream Cheese Frosting
- Beat the butter and cream cheese with a mixer at medium-high speed until creamy, 3 minutes. Gradually add the powdered sugar at low speed until blended. Increase the speed to medium. Add the vanilla and salt. Beat 1 minute until light and fluffy. Spread the frosting on top of the cake.
Notes:
- Is 275ºF the correct cooking temperature? Yes! The cake bakes at a low temperature. Trust me, it turns out wonderful!
- Make sure to use very ripe bananas in the cake. The more brown spots mean the bananas will be sweeter and have more banana flavor!
- For best results, have all your ingredients at room temperature before making the cake batter.
- Add chopped walnuts or chopped pecans to the batter.
- Can I freeze Banana Cake? Yes! It is best to freeze the cake unfrosted. Let the cake cool to room temperature, then wrap the whole cake in plastic wrap and store in the freezer for up to 3 months.
- Thaw the cake at room temperature, then layer on the cream cheese frosting.
- If you don’t want to make this into a sheet pan, you can divide the batter into two round 9″ cake pans and bake like that to make a layer cake. Make sure to check on the cakes at the 30-minute mark. If they are still jiggly in the middle, give it another 5-10 minutes.
- You can also make this recipe into cupcakes.
- Store the cake in an airtight container in the refrigerator.
- Bring the cake to room temperature before serving.
Steph
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