The Best Banana Cake – So Delicious and Super Easy Recipe
This delightful banana cake is incredibly moist, flavorful, and super easy to make. Perfectly ripe bananas are combined with rich buttermilk and vanilla, then baked to perfection and topped with a creamy, smooth cream cheese frosting. A subtle lemon juice addition balances the sweetness, making this cake a perfect treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes plus 45 minutes chilling time
- Yield: 12 to 15 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake
- 1 1/2 cups mashed ripe bananas
- 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
- 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
- Preheat and Prepare Pan: Preheat your oven to 275°F (135°C). Grease and flour a 9 x 13-inch baking pan to prevent sticking.
- Mix Banana and Lemon Juice: In a small bowl, combine the mashed ripe bananas with 2 teaspoons of lemon juice. Set aside to allow flavors to meld.
- Combine Dry Ingredients: In a medium bowl, whisk together 3 cups of flour, 1 1/2 teaspoons baking soda, and 1/4 teaspoon salt. This ensures even distribution of leavening agents and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat 3/4 cup softened butter with 2 1/8 cups sugar until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next, then stir in 2 teaspoons vanilla extract for flavor.
- Alternate Adding Dry and Wet Ingredients: Gradually beat in the flour mixture alternately with the 1 1/2 cups buttermilk, beginning and ending with the flour mixture. Then fold in the banana mixture gently.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for one hour or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Freeze to Retain Moisture: Remove the cake from the oven and immediately place it in the freezer for 45 minutes. This step helps the cake stay very moist by quickly cooling it.
- Prepare Frosting: While the cake cools, cream together 1/2 cup softened butter and 8 ounces softened cream cheese until smooth. Beat in 1 teaspoon vanilla extract. Gradually add 3 1/2 cups icing sugar, beating first on low speed until combined, then on high speed until the frosting is silky and smooth.
- Frost the Cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
- Optional Garnish: Sprinkle chopped walnuts or decorative hearts over the frosting if desired for added texture and presentation.
Notes
- Using lemon juice with the mashed bananas prevents browning and adds a subtle tanginess.
- Ensure all dairy ingredients are at room temperature for best mixing results.
- Freezing the cake briefly after baking locks in moisture but do not leave it too long to avoid freezing solid.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
- Store cake covered in the refrigerator due to cream cheese frosting, and bring to room temperature before serving.
Keywords: banana cake, easy banana cake, moist banana cake, cream cheese frosting, homemade banana cake, baked banana dessert
