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Banana Cake Recipe

Banana Cake Recipe
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★★★★★

5 from 21 reviews

This Best Banana Cake is moist, delicious, and incredibly easy to make. Featuring ripe mashed bananas with a hint of lemon juice for brightness, a combination of flour, baking soda, and buttermilk for the perfect rise and tender crumb, and a smooth cream cheese frosting, this cake is ideal for any occasion. A unique step freezing the cake after baking locks in moisture, ensuring every bite is soft and flavorful. Optional toppings like chopped walnuts add texture and extra flavor.

Ingredients

Scale

Banana Cake

  • 1 1/2 cups ripe bananas, mashed
  • 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

Cream Cheese 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 Topping

  • 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 ensure the cake doesn’t stick.
  2. Prepare Banana Mixture: In a small bowl, mix the mashed ripe bananas with lemon juice to enhance flavor and prevent browning. Set aside.
  3. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
  4. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together with an electric mixer until the mixture is light, fluffy, and pale in color, which usually takes about 3-5 minutes.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, ensuring each egg is fully incorporated before adding the next. Then stir in 2 teaspoons of vanilla extract for flavor.
  6. Combine Mixtures: Alternately beat in the dry flour mixture and buttermilk into the creamed mixture, starting and ending with the flour mixture. Mix until just combined to avoid overmixing. Then fold in the banana and lemon juice mixture gently.
  7. Bake: Pour the batter evenly into the prepared 9 x 13-inch pan. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
  8. Freeze Cake: Upon removing the cake from the oven, immediately place it directly into the freezer for 45 minutes. This step helps lock in moisture, resulting in an exceptionally moist cake.
  9. Prepare Frosting: While the cake cools, prepare the frosting by creaming together the softened butter and cream cheese until smooth using a mixer. Beat in 1 teaspoon vanilla extract. Gradually add the icing sugar and beat at low speed until combined, then increase to high speed and beat until the frosting is light and smooth.
  10. Frost the Cake: Remove the cake from the freezer and allow it to come to room temperature briefly if needed. Spread the prepared cream cheese frosting evenly over the cooled cake surface.
  11. Optional Topping: Sprinkle chopped walnuts or decorative hearts over the frosting if desired, adding texture and a decorative touch.

Notes

  • Use very ripe bananas for maximum flavor and sweetness.
  • Do not overmix the batter to keep the cake tender.
  • The freezing step is key to maintaining moisture and should not be skipped.
  • If buttermilk is unavailable, substitute with milk plus 1 1/2 teaspoons lemon juice or vinegar, let sit for 5 minutes before using.
  • Store the cake covered in the refrigerator and consume within 3-4 days for optimal freshness.
  • For a nut-free version, omit the optional walnuts topping.

Nutrition

Keywords: banana cake, cream cheese frosting, moist banana cake, easy banana dessert, homemade banana cake, best banana cake recipe

Find it online: https://cheflenacooks.com/banana-cake-recipe/