There’s nothing quite like the comforting aroma of a freshly baked Banana Cake filling your kitchen, is there? This classic dessert holds a special place in many hearts, often bringing back cherished memories of childhood and family gatherings. I’ve always found immense joy in transforming those overripe bananas on the counter into something truly extraordinary, and this particular banana cake recipe does just that. It’s renowned for its incredible moisture, tender crumb, and deeply rich banana flavor, perfectly complemented by a luscious cream cheese frosting. Whether you’re a seasoned baker or just starting your culinary journey, you’ll find this recipe surprisingly straightforward and incredibly rewarding. Get ready to bake a truly unforgettable banana cake that will surely become a staple in your home!

Ingredients

For the Cake:

• 1 ½ cups mashed ripe bananas (approximately 3-4 medium-sized bananas)
• 2 teaspoons fresh lemon juice
• 3 cups all-purpose flour
• 1 ½ teaspoons baking soda
• ¼ teaspoon salt
• 2 ⅛ cups granulated white sugar
• ¾ cup (1 ½ sticks) unsalted butter, softened
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 ½ cups buttermilk

For the Cream Cheese Frosting:

• ½ cup (1 stick) unsalted butter, softened
• 1 (8 ounce) package full-fat cream cheese, softened
• 1 teaspoon pure vanilla extract
• 3 ½ cups confectioners’ sugar (also known as powdered sugar)

Directions

Preparing Your Workspace and Ingredients

1. The first step to any great baking adventure is preparation! I always like to start by gathering all my ingredients, ensuring everything is at room temperature where specified. This makes a huge difference in the final texture of your banana cake. Preheat your oven to a gentle 275 degrees F (135 degrees C). Yes, you read that right – a lower temperature than most cakes, which is a secret to its incredible moistness. While the oven warms up, take a 9×13-inch baking pan and prepare it by generously greasing it with butter or baking spray, then lightly flouring it. Tap out any excess flour. This crucial step prevents the cake from sticking and ensures a clean release.
2. In a small bowl, combine your 1 ½ cups of mashed ripe bananas with the 2 teaspoons of fresh lemon juice. The lemon juice isn’t just for flavor; it helps prevent the bananas from browning excessively, keeping that lovely light color, and adds a subtle tang that brightens the overall flavor of the banana cake. Set this aside.
3. In a separate medium-sized bowl, whisk together the 3 cups of all-purpose flour, 1 ½ teaspoons of baking soda, and ¼ teaspoon of salt. Whisking dry ingredients ensures they are evenly distributed, which is key for a consistent rise and texture throughout your cake. This simple action prevents pockets of baking soda or salt, which nobody wants!

Mixing the Banana Cake Batter to Perfection

4. Now for the magic! In a large mixing bowl, using an electric mixer (stand mixer or hand-held), cream together the 2 ⅛ cups of granulated white sugar and the ¾ cup of softened butter. Beat them on medium-high speed for about 3 to 4 minutes, or until the mixture is visibly light in color and wonderfully fluffy. This “creaming method” incorporates air into the butter and sugar, which contributes significantly to the cake’s light and tender texture. Don’t rush this step! It’s foundational for a successful cake.
5. Next, beat in the 3 large eggs, one at a time. Make sure each egg is fully incorporated before adding the next. This helps create a smooth emulsion. After the eggs are mixed in, stir in the 2 teaspoons of pure vanilla extract. Scrape down the sides of the bowl with a spatula to ensure all ingredients are well combined.
6. With your wet ingredients well-beaten, it’s time to incorporate the dry mixture and buttermilk. This is a crucial step for the tender crumb of your banana cake. Beat in the flour mixture alternately with the 1 ½ cups of buttermilk. I like to start and end with the flour mixture. Add about one-third of the flour mixture, mix until just combined, then half of the buttermilk, mix, then another third of the flour, the remaining buttermilk, and finally the last third of the flour. Mix on low speed and only until just combined to avoid overmixing, which can lead to a tough cake.
7. Gently fold in the mashed banana and lemon juice mixture you prepared earlier. Use a spatula to incorporate it evenly into the batter, ensuring those delightful banana bits are distributed throughout your banana cake batter without overworking it.

Baking for Optimal Moisture and Flavor

8. Pour the beautifully fragrant batter into your prepared 9×13-inch pan, spreading it evenly with your spatula.
9. Transfer the pan to your preheated 275-degree F (135 degrees C) oven. Bake for approximately 1 hour, or until a wooden toothpick inserted into the center of the cake comes out clean. The lower baking temperature is a fantastic trick for achieving an incredibly moist cake, as it allows the cake to bake slowly and evenly without drying out. However, because of the lower temperature and the moisture from the bananas, your actual baking time might vary slightly, so always rely on the toothpick test! If it still looks wet or crumbs cling to the toothpick, give it another 5-10 minutes and test again.
10. Here’s the secret step that makes this banana cake stand out: once baked, immediately remove the cake from the oven and place it (still in its pan) directly into the freezer for 45 minutes. This rapid cooling method works wonders for locking in moisture, creating a truly super moist texture that will surprise and delight you. It halts the baking process quickly and condenses any steam back into the cake.

Crafting the Perfect Cream Cheese Frosting

11. While your cake is getting its moisture boost in the freezer, let’s prepare the irresistible cream cheese frosting. In a medium bowl, cream together the ½ cup of softened butter and the 1 (8 ounce) package of softened full-fat cream cheese until the mixture is completely smooth and free of lumps. Again, ensuring both are at room temperature is crucial for a smooth, creamy frosting.
12. Beat in the 1 teaspoon of pure vanilla extract, mixing until just combined.
13. Gradually add the 3 ½ cups of confectioners’ sugar. Start by mixing on low speed to prevent a cloud of sugar from erupting in your kitchen! Once the sugar is mostly incorporated, increase the speed to high and beat for another 2-3 minutes until the frosting is wonderfully light, fluffy, and perfectly smooth. This frosting is the ideal sweet and tangy complement to the rich banana cake.

Finishing Touches and Serving

14. Once your banana cake has completed its freezer cool-down and is thoroughly chilled, it’s time for the grand finale. Remove the cake from the freezer. Using an offset spatula or the back of a spoon, spread the luscious cream cheese frosting evenly over the top of the cooled cake. You can make decorative swirls or keep it perfectly smooth – whatever you prefer!
15. Finally, slice your magnificent banana cake into generous portions, serve, and savor every incredibly moist and flavorful bite!

Conclusion

And there you have it – a truly exceptional banana cake recipe that I’m confident you’ll adore! This cake isn’t just a dessert; it’s an experience, promising a remarkably moist crumb and a rich, authentic banana flavor, all crowned with an irresistible cream cheese frosting. The unique freezer cooling step is a game-changer for moisture, and I encourage you to give it a try for yourself.

To elevate your slice, consider serving it with a sprinkle of chopped walnuts or pecans, a drizzle of warm caramel sauce, or even a scoop of vanilla bean ice cream for an extra special treat. For variations, feel free to fold in chocolate chips or toasted walnuts into the batter before baking. This recipe also works beautifully for cupcakes or a two-layer round cake, simply adjust baking times accordingly.

Store any leftover banana cake covered tightly in the refrigerator for up to 3-4 days to keep the frosting fresh. If you prefer it slightly warm, a quick 15-second zap in the microwave can bring out those delightful aromas again. I genuinely hope this recipe brings as much joy and deliciousness to your table as it does to mine. Don’t wait – bake this incredible banana cake today and share your creations!

Moist Banana Cake with Cream Cheese Frosting

Author: chefkiwi

This banana cake recipe uses fresh mashed bananas and buttermilk for super moist results, topped with a luscious cream cheese frosting. It’s a delightful treat perfect for any occasion.

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Cook Time

1hrs

Prep Time

1hrs

Yield

18 serving

PIN RECIPE

Ingredients

1 ½ cups mashed bananas

2 teaspoons lemon juice

3 cups all-purpose flour

1 ½ teaspoons baking soda

¼ teaspoon salt

2 ⅛ cups white sugar

¾ cup butter

3 eggs

2 teaspoons vanilla extract

1 ½ cups buttermilk

½ cup butter, softened

1 (8 ounce) package cream cheese, softened

1 teaspoon vanilla extract

3 ½ cups confectioners’ sugar

Instructions

1. Prepare Oven and Pan:

   To begin, gather all necessary ingredients to ensure a smooth baking process. Preheat your oven to 275 degrees F (135 degrees C) and prepare a 9×13-inch baking pan by greasing it thoroughly and dusting it with flour.

2. Combine Bananas and Lemon Juice:

   In a small bowl, combine the mashed bananas with the lemon juice. The lemon juice helps prevent the bananas from browning too quickly and adds a subtle brightness.

3. Mix Dry Ingredients:

   In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures these dry ingredients are evenly distributed.

4. Cream Sugar and Butter:

   In a large mixing bowl, cream together the white sugar and butter using an electric mixer until the mixture is light, fluffy, and pale in color, which usually takes about 3 to 4 minutes.

5. Add Eggs and Vanilla:

   Add the eggs to the creamed mixture one at a time, beating well after each addition until fully incorporated. Once the eggs are mixed in, stir in the vanilla extract.

6. Combine Wet and Dry Ingredients with Bananas:

   Gradually add the flour mixture alternately with the buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix on low speed just until combined, then gently fold in the banana mixture. Be careful not to overmix.

7. Pour Batter into Pan:

   Pour the prepared cake batter evenly into the greased and floured 9×13-inch baking pan.

8. Bake the Cake:

   Bake the cake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center comes out clean, indicating it’s fully cooked.

9. Moisten Cake in Freezer:

   Immediately after removing the cake from the oven, place it directly into the freezer for 45 minutes. This rapid cooling method helps lock in moisture, resulting in a very moist cake.

10. Prepare Cream Cheese Frosting:

    While the cake is chilling, prepare the frosting. In a medium bowl, cream together the softened butter and softened cream cheese until the mixture is smooth and free of lumps. Beat in the vanilla extract. Gradually add the confectioners’ sugar on low speed until combined, then increase to high speed and beat until the frosting is light and smooth.

11. Frost the Cooled Cake:

    Once the cake has cooled completely from its time in the freezer, evenly spread the prepared cream cheese frosting over the entire top surface of the cake.

12. Serve and Enjoy:

    Slice the banana cake into servings and enjoy your deliciously moist dessert!

Helpful tips:

– For maximum banana flavor and sweetness, always use very ripe bananas with plenty of brown spots.

– Be careful not to overmix the cake batter, especially after adding the dry ingredients, to ensure a tender and moist crumb.

– Chilling the baked cake in the freezer briefly after baking is key to achieving an extra moist texture.

– Ensure both butter and cream cheese are at room temperature for the frosting to prevent lumps and achieve a smooth, creamy consistency.