I have posted quite a few cake recipes on this blog but this banana cake has to be one of the best! If you are a fan of banana bread, you will love this cake. The cake is extremely moist and flavorful, and the cream cheese frosting tops it off nicely. I learned a little trick from this recipe as well, if you put the cake in the freezer right after it comes out of the oven, it will make the cake very moist. I highly recommend cooling the cake using this method. I topped the banana cake with chopped walnuts but other nuts would work as well if you prefer. The cake is baked at a low temp of 275 degrees. The oven times here are going to vary so it is important to keep an eye on this cake and check it from time to time with a toothpick. The original recipe called for 1 hour in the oven but it took about an hour and 15 minutes in my oven. This cake is so good it will be all gone in no time! Enjoy.
(Makes 14 Servings)
PrintBanana Cake Recipe
Ingredients
- 1 ½ cups ripe bananas (mashed)
- 2 tablespoons lemon juice
- 3 cups flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup butter (softened)
- 2 1/8 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 ½ cups buttermilk
- Cream cheese frosting-
- ½ cup butter (softened)
- 1 (8 ounces) package cream cheese (softened)
- 1 teaspoon vanilla extract
- 3 ½ cups icing sugar
- Walnuts (chopped, for garnish)
Instructions
- Pre-heat the oven to 275 degrees. Grease 2, 8” round baking pans.
- In a small bowl mix mashed bananas and lemon juice. Set aside. In a medium bowl mix flour, baking soda, and salt. Set aside. In a large bowl cream ¾ cups butter and 2 1/8 cups sugar until light and fluffy.
- Beat in eggs one at a time. Stir in vanilla extract. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.
- Evenly pour batter into 2, 8” round baking pans. Bake for 1 hour to 1 hour and 30 minutes or until a toothpick comes out clean. Between those times keep checking on the cake with a toothpick to see if it’s done. When the cake is done take the baking pans and place them directly into the freezer for 45 minutes to cool.
- While the cake is cooling, to make the frosting- In a bowl cream the butter and cream cheese until smooth. Beat in vanilla extract. Add the icing sugar a little at a time and beat on low until combined. Then beat on high until smooth.
- Remove the cake from the pans and lay out the bottom half on a plate. Spread it fully with frosting. Add the top half and cover the entire cake with frosting. Add chopped walnuts on top.
Karina
Thursday 20th of November 2014
I made this cake yesterday, I dint have the buttermilk so I use regular milk and add 1 tablespoon and 1teaspoon lemon juice and it came out delicious!!! It's the most moist cake I have made. My hubby loved it. I use cajeta (mexican caramel) and pecans. Do you think I can use this recipe for a carrot cake o even just a vanilla cake? By just replacing the banana
Bobby
Thursday 20th of November 2014
Sorry, I am not sure. I have never tried replacing the banana. If you do try it, please let everyone know how it turns out. Thanks.
M.Baron
Thursday 23rd of January 2014
I've made this cake a couples times. I use a 13 + 9 cake pan. I use chocolate frosting and sprinkle walnuts on top. It is THE MOST moist and delicious cake. Thank you for sharing.
Ashley
Saturday 19th of January 2013
I have made this cake 3 times and it is always moist and delicious! I make mine in a 9x13 pan and it always comes out perfect. I cook mine for 350 for 30 or 40 minutes, and top with a simple vanilla glaze/icing (like my grandmother used to do). This is a favorite in our household for sure!
D. Daniels
Saturday 22nd of September 2012
In 8" pans, cake overflowed just a little bit. Came out as advertised though.
John
Monday 2nd of April 2012
The cake is in the oven now and the 8 inch pans overflowed all over my oven... will be interested to see how it comes out.