Banana Cake with Cream Cheese Frosting Recipe

Introduction

This moist and flavorful banana cake is a delightful treat for any occasion. Packed with ripe bananas and topped with a creamy cream cheese frosting, it’s a classic dessert that’s sure to impress family and friends.

Ingredients

• 1 1/2 cups bananas, mashed, ripe
• 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 of vanilla.
6. Step 6: Alternately beat in the flour mixture and buttermilk, beginning and ending with the flour mixture. Stir in the banana mixture until combined.
7. Step 7: Pour the batter into the prepared pan and bake for about 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: To prepare 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 first on low speed to combine, then on high until smooth.
11. Step 11: Spread the frosting evenly over the cooled cake.

Tips & Variations

• Use very ripe bananas for the best natural sweetness and flavor.
• Add a handful of chopped walnuts or pecans to the batter for added texture.
• For a lighter frosting, substitute half the butter with Greek yogurt.
• If you don’t have buttermilk, mix 1 1/2 cups milk with 1 1/2 tablespoons lemon juice and let it sit for 5 minutes before using.

Storage

Store the banana cake covered in the refrigerator for up to 5 days. Keep it tightly covered to prevent it from drying out. Before serving, allow the cake to come to room temperature or warm slightly for the best flavor. The cake can also be frozen for up to 3 months; thaw overnight in the refrigerator and frost when ready to serve.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk by adding 1 1/2 tablespoons lemon juice or white vinegar to 1 1/2 cups of milk and letting it sit for about 5 minutes to curdle.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid opening the oven too frequently during baking to maintain even cooking.

Banana Cake with Cream Cheese Frosting Recipe

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4.7 from 72 reviews

This moist and flavorful banana cake combines ripe bananas with a rich buttermilk batter, baked to perfection and topped with a smooth cream cheese frosting. Perfect for celebrations or a comforting dessert, this classic banana cake recipe offers a delightful balance of sweetness and tang.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 12 to 15 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 Toppings

• Chopped walnuts or decorative hearts

Instructions

1. Preheat Oven: Preheat your oven to 275°F (135°C). Grease and flour a 9 x 13-inch baking pan to prevent the cake from sticking.
2. Prepare Banana Mixture: In a small bowl, mix the mashed bananas with lemon juice. The lemon juice helps to preserve the bananas’ color and enhances flavor. Set this aside.
3. Mix Dry Ingredients: In a medium bowl, combine the flour, baking soda, and salt. Whisk together to ensure an even distribution of the leavening agent and salt.
4. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This aerates the batter which helps create a tender cake texture.
5. Add Eggs and Vanilla: Beat the eggs in one at a time, ensuring each is fully incorporated before adding the next. Stir in 2 teaspoons of vanilla extract for flavor.
6. Combine Mixtures: Alternately beat in the dry flour mixture and buttermilk, starting and ending with the flour mixture. After mixing these, fold in the banana-lemon mixture until well combined.
7. Bake: Pour the prepared batter into your greased pan. Bake in the preheated 275°F oven for approximately 1 hour. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
8. Freeze Cake: Once baked, remove the cake from the oven and immediately place it in the freezer for 45 minutes. This step helps lock in moisture and enhances the cake’s moist texture.
9. Prepare Frosting: While the cake chills, make the frosting by creaming together the softened butter and cream cheese until smooth. Beat in 1 teaspoon vanilla extract. Gradually add the icing sugar, mixing on low speed to combine, then increase to high speed until the frosting is creamy and smooth.
10. Frost the Cake: Remove the cake from the freezer and spread the prepared cream cheese frosting evenly over the cooled cake surface.
11. Optional Topping: Garnish the frosted cake with chopped walnuts or decorative hearts to add texture and a decorative touch.

Notes

• Make sure bananas are very ripe for the best flavor and sweetness.
• The cake is baked at a lower temperature for longer to ensure moistness and even cooking.
• Freezing the cake briefly is a unique step to preserve moisture but can be skipped if short on time.
• Use room temperature ingredients for easier mixing and better batter consistency.
• For a nut-free version, omit the optional walnut topping.
• The frosting can be adjusted in sweetness by varying the amount of icing sugar.

Keywords: banana cake, cream cheese frosting, moist banana cake, homemade banana cake, classic banana dessert