Get ready to enjoy The Best Banana Cake with this easy recipe!
Packed with ripe bananas and topped with creamy frosting, this moist, flavorful cake is perfect for any occasion.
Ingredients
- 1 ½ cups ripe bananas, mashed
- 2 tsp lemon juice
- 3 cups all-purpose flour
- 1 ½ tsp baking soda
- ¼ tsp salt
- ¾ cup butter, softened
- 2 ⅛ cups sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 ½ cups buttermilk
Frosting:
- ½ cup butter, softened
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 3 ½ cups powdered sugar
Instructions
Step 1: Preheat the oven to 275°F (135°C). Grease and flour a 9×13-inch baking pan.
Step 2: In a small bowl, mix the mashed bananas and lemon juice. Set aside.
Step 3: Combine flour, baking soda, and salt in a separate bowl.
Step 4: In a large mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, then stir in vanilla.
Step 5: Gradually add the dry ingredients and buttermilk to the creamed mixture, alternating. Fold in the banana mixture.
Step 6: Pour the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
Remove from the oven and place immediately in the freezer for 45 minutes.
Frosting instructions
Step 1: Cream together butter and cream cheese until smooth.
Step 2: Add vanilla and gradually mix in powdered sugar until smooth and creamy. Spread over the cooled cake.
Optional topping
Sprinkle with chopped walnuts for added crunch.
FAQs
Can I make this cake in advance?
Yes, this cake stays moist and can be made 1-2 days in advance.
Can I use regular milk instead of buttermilk?
For the best results, use buttermilk. If unavailable, add 1 tbsp lemon juice to 1 cup of milk as a substitute.
Why place the cake in the freezer?
This step locks in moisture, making the cake incredibly tender and flavorful.
Can I skip the frosting?
Yes, the cake is delicious on its own, but frosting adds an extra creamy sweetness.
The Best Banana Cake
Ingredients
- 1 ½ cups ripe bananas mashed
- 2 tsp lemon juice
- 3 cups all-purpose flour
- 1 ½ tsp baking soda
- ¼ tsp salt
- ¾ cup butter softened
- 2 ⅛ cups sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 ½ cups buttermilk
Frosting:
- ½ cup butter softened
- 8 oz cream cheese softened
- 1 tsp vanilla extract
- 3 ½ cups powdered sugar
Instructions
- Preheat the oven to 275°F (135°C). Grease and flour a 9×13-inch baking pan.
- In a small bowl, mix the mashed bananas and lemon juice. Set aside
- Combine flour, baking soda, and salt in a separate bowl.
- In a large mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients and buttermilk to the creamed mixture, alternating. Fold in the banana mixture.
- Pour the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Remove from the oven and place immediately in the freezer for 45 minutes.
Frosting instructions:
- Cream together butter and cream cheese until smooth.
- Add vanilla and gradually mix in powdered sugar until smooth and creamy. Spread over the cooled cake.
Optional topping:
- Sprinkle with chopped walnuts for added crunch.
