I’ve posted quite a few cake recipes on this blog over the years, but this banana cake easily ranks among the best. If you’re a fan of banana bread, you’re going to love this recipe. It has the same comforting banana flavor, but with a softer, cake-like texture that makes it perfect for dessert. The cake turns out incredibly moist and rich — like this black magic cake — and the cream cheese frosting adds just the right amount of tangy sweetness to balance everything out.
One of the most interesting tricks I picked up from this recipe is the cooling method. Right after the cake comes out of the oven, it goes straight into the freezer for a short time. It might sound unusual, but this step helps lock in moisture and gives the cake an extra tender crumb. After trying it myself, I definitely this method because it really does make a difference.
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For a little added texture, I topped the finished cake with chopped walnuts. They add a nice crunch that contrasts well with the soft cake and creamy frosting. If walnuts aren’t your favorite, other nuts like pecans would work just as well, or you could leave them out entirely.
Another thing to note is the baking temperature. This cake bakes at a relatively low temperature of 275°F, which helps it cook gently and stay moist. Because ovens can vary, the baking time may be different for you. The original recipe suggested about an hour, but in my oven it needed closer to 1 hour and 15 minutes. The best way to tell when it’s done is to keep an eye on it and check the center with a toothpick until it comes out clean.
Once it’s cooled and frosted, you’ll have a rich, flavorful banana cake that disappears quickly. Between the moist texture, the bold banana flavor, and the cream cheese frosting, this is the kind of dessert people go back for again and again. Enjoy.
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Banana cake recipe
- Prep Time: 20 minutes
- Cooling Time: 45 minutes
- Cook Time: 1 hour, 30 minutes max
- Total Time: 2 hours, 35 minutes
- Yield: 14 servings 1x
- Category: Dessert
- Method: Baking
Ingredients
- 1 1/2 cups ripe bananas (mashed)
- 2 tablespoons 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 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk
- 1/2 cup butter (softened)
- 1 (8 ounces) package cream cheese (softened)
- 1 teaspoon vanilla extract
- 3 1/2 cups icing sugar
- Walnuts (chopped, for garnish)
Instructions
- Do the prep. Heat the oven to 275°F (135°C) and grease two 8-inch round cake pans.
- Prepare the banana mixture. In a small bowl, mix the mashed bananas and lemon juice. Set aside.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt.
- Make the batter. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Add the flour mixture alternately with the buttermilk, mixing until just combined. Stir in the banana mixture.
- Bake. Divide the batter evenly between the prepared pans and bake for 1 hour to 1 hour 30 minutes, checking with a toothpick until it comes out clean.
- Cool. When the cakes are done, place the pans directly into the freezer for 45 minutes to cool and lock in moisture.
- Make the frosting. Beat the butter and cream cheese together until smooth. Mix in the vanilla. Add the powdered sugar gradually, beating on low until combined, then on high until smooth.
- Assemble. Remove the cakes from the pans and place one layer on a serving plate. Spread frosting over the top, add the second layer, and frost the entire cake. Sprinkle chopped walnuts over the top before serving.
Nutrition
- Serving Size:
- Calories: 609
- Sugar: 64.6 g
- Sodium: 242.4 mg
- Fat: 26.2 g
- Carbohydrates: 89.3 g
- Protein: 7 g
- Cholesterol: 92.5 mg