Are you bananas for bananas? Then this extra-moist banana cake is a must-try.
With a single click of a button, hundreds, if not thousands, of banana cake recipes will be at your fingertips.
Figuring out which one to try can be quite a challenge. Until you try this recipe!
Moist Banana Cake From Scratch
If you’re a fan of strange and unusual things, this recipe is the one to beat.
It offers a unique baking and cooling method that yields an undeniably moist and delicious banana cake.
Curious if it works? Try it and see for yourself!
Craving a slice of banana heaven? Banana cake for the win!
The idea of baking a cake at such a low temperature – 275 instead of 350 degrees Fahrenheit, is so strange to me, let alone freezing a cake straight out of the oven.
Honestly, I was on the verge of going the usual route, but my curious mind also wanted to give it a shot. And I’m glad I did.
This cake has a soft crust and a ridiculously moist and tender crumb. Topped with cream cheese frosting, it’s absolute perfection.
Also, since the cake is cooled in the freezer right after baking, there’s no need to wait that long to enjoy it! It’s a win-win.
Ingredients
For the cake:
Bananas. The blacker the peel, the better!
All-Purpose Flour. The base of the cake.
Baking Soda. The leavening agent that lifts the batter.
Butter. For extra richness.
Granulated Sugar. White is good, but brown is better! It has a deeper flavor that complements bananas really well.
Eggs. For binding the ingredients.
Buttermilk. The key to an ultra-moist banana cake.
For The Frosting:
Butter, Cream Cheese, and Powdered Sugar. Beaten together, they make a light and fluffy frosting that’s sweet and mildly tangy.
How Does This Differ From Banana Bread?
Banana bread is denser, but to be honest, I can’t tell the difference in taste and texture.
The only thing that makes this different is it’s literally banana bread in cake form, with frosting on top.
In fact, you can divide the batter into two 8-inch pans to make a layer cake.
Double the frosting recipe so you have enough to fill and top the cake. It’s an excellent birthday cake for banana lovers!
Tips for the Best Cake
- You’ll want overly ripe bananas when making a banana cake. The darker the banana peel, the better. It’s the secret to wonderfully sweet and moist cake banana cake.
- To speed up the ripening process, bake the bananas with the peel on at 300 degrees Fahrenheit for 15 to 20 minutes. Let them cool for 10 minutes before use.
- To make bananas more tender, microwave for 30 seconds on medium heat. Likewise, cool for 10 minutes before use.
- Use room temperature eggs, butter, and cream cheese. This will make it easier for the ingredients to incorporate with each other.
- Do not over-mix the ingredients. Stop as soon as combined, otherwise, the cake will be dry.
- Measure the flour accurately using the spoon-and-level method. Use a spoon to transfer the flour into the measuring cup and level it with the back of a knife. You’ll end up using more than needed if you simply scoop the flour with a measuring cup.
- No buttermilk? DIY it! Place 1 tablespoon of vinegar or lemon juice in a 1-cup measuring cup and fill it with milk. Let it sit for 10 minutes or until the mixture is foamy. Voila.
- For a deeper flavor, use brown sugar.
- Store leftover cake in an air-tight container or cover with plastic wrap or foil. Refrigerate for up to 3 days. If you leave it out on the counter, the cream cheese frosting will start to go bad.
- Freeze leftover cake, either sliced or whole, for a longer shelf-life. Double wrap with plastic wrap and foil and place in a freezer-safe container. Freeze for up to 3 months. Place it in the fridge overnight to thaw.
Add-Ins and Variations
From crunchy nuts to decadent sauces, the possibilities are endless! Make your banana cake even more irresistible with these add-ins:
- Sprinkle chopped pecans, walnuts, and other nuts over the frosting. You can add them in the batter, too.
- Drizzle warm caramel or chocolate sauce on top.
- Instead of a cream cheese frosting, top the cake with your favorite fruit jam or preserve.
- Fold in chocolate or peanut butter chips into the batter and on top of the frosting.
- For a fruity twist, fold in fresh berries to the batter.
- Add vanilla extract to the batter for an extra layer of flavor.
- Add a dash of cinnamon to the frosting for a warming flavor.
More Light and Fluffy Cake Recipes
Lemon Cake With Yellow Cake Mix
Trisha Yearwood Key Lime Cake
Sprite Cake
Pineapple Angel Food Cake
Banana Cake
18
servings30
minutes1
hour453
kcalThis banana cake is moist, light, and so heavenly! Learn how to make it, plus, get tips for baking the best cake.
Ingredients
- For the cake:
1 1/2 cups ripe, mashed bananas
2 teaspoons lemon juice
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, room temperature
2 1/8 cups granulated sugar
3 eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cups buttermilk
- For the frosting:
1/2 cup butter, softened
1 (8-ounce) package cream cheese, softened
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 275 degrees Fahrenheit. Grease a 9×13-inch pan with oil or butter and lightly coat it with flour.
- In a small bowl, combine the mashed bananas and lemon juice, and set aside.
- In a medium bowl, combine the flour, baking soda, and salt. Set aside.
- Beat 3/4 cup of the butter and granulated sugar with a mixer at medium speed until light and fluffy, about 1 to 2 minutes. Beat in the eggs, one at a time. Stir in 2 teaspoons of vanilla.
- Gradually pour the dry ingredients into the butter mixture alternately with the buttermilk. Beat the mixture until fluffy. Stir in the mashed bananas until combined.
- Pour the batter into the greased pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Transfer the cake straight into the freezer and let it sit for 45 minutes.
- Meanwhile, make the frosting: In a large bowl, beat together 1/2 cup of butter and cream cheese at medium speed until light and fluffy. Beat in 1 teaspoon of vanilla.
- Reduce the mixer speed to low and beat in the powdered sugar until the frosting is smooth and spreadable.
- Spread the frosting on the cooled cake. Enjoy!
