This is the Best Banana Cake recipe EVER! It’s moist and sweet and topped with a tangy cream cheese frosting!
If you love bananas or Banana Bread, you’re going to love this classic recipe!
This really is the BEST Banana Cake ever. I have been making this cake for several years now and everyone loves it and always asks me for the recipe.
I had some ripe bananas on the counter and rather than making Banana Muffins again I decided a cake sounded better. Cake almost always sounds better! When life gives you ripe bananas…make banana cake. Then, frost it with a cream cheese frosting. SO GOOD!!
How To Make Banana Cake:
- Preheat oven to 275 degrees F and grease and flour a 9×13-inch metal cake pan.
- In a small bowl, mash the bananas with a fork and then pour lemon juice on top; set aside.
- In a medium bowl, mix flour, baking soda, and salt; set aside.
- In a large bowl, cream 3/4 cup butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in 2 teaspoons of vanilla.
- Beat in the flour mixture alternately with the buttermilk.
- Stir in banana mixture.
- Pour the batter into prepared pan and bake in preheated oven for one hour or until a toothpick inserted in center comes out clean.
- Remove from the oven and place directly into the freezer for 45 minutes.
A tangy cream cheese frosting is the best way to frost a banana cake since the two go together so well! You might even crave a piece at 2:00 in the morning when you’re unable to sleep.
Unfortunately, I was caught.
I had the fridge door open and was eating the cake straight from the pan. My husband asks, “what are you doing?” LOL!! I guess I need to be a bit quieter.
How To Make Cream Cheese Frosting:
- Cream the butter and cream cheese until smooth.
- Beat in vanilla extract.
- Add powdered sugar and heavy cream and beat on low speed until combined, then on high speed until frosting is smooth.
- Make sure you allow the cake to cool completely before frosting.
Tips For Making Banana Cake:
- This cake is best served at room temperature.
- You could also sprinkle chopped walnuts on top of the frosted cake if you’d like!
- I have always followed this recipe as is since it was given to me. However, sometimes I have had to bake it longer than an hour depending on the pan I’m using, use a dark non-stick pan for best results.
- Also, this recipe requires the cake to be placed in the freezer immediately from the oven. Make sure you’re using a pan that will not crack and have adequate space in the freezer.
The next time you have brown bananas sitting on your counter, do yourself a favor and make this banana cake ASAP! It’s addictive and delicious and is sure to hit the spot!
More Delicious Banana Recipes:
- Frozen Banana Dog Treats – Your pup will love these!
- Classic Bananas Foster – A delicious classic!
- Dirty Banana Cocktail – Basically a boozy milkshake!
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!
This recipe was originally published in February 2015 and was updated in September 2019.
Banana Cake
Ingredients
Cake
- 1½ cups ripe bananas mashed (I used about 4 medium-sized bananas)
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1½ teaspoons baking soda
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter softened
- 2 cups + 2 tablespoons granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1½ cups buttermilk
Frosting
- ½ cup unsalted butter softened
- 8 ounces whipped cream cheese softened
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 3½ cups powdered sugar
Instructions
Cake
- Preheat oven to 275°F and grease and flour a 9×13-inch metal cake pan.
- On a dinner plate place the peeled bananas and use a fork to mash them.
- Then place bananas in a bowl and pour lemon juice on top; set aside.
- In a medium bowl, mix flour, baking soda, and salt; set aside.
- In a large bowl, cream ¾ cup butter and sugar until light and fluffy.
- Beat in eggs, one at a time.
- Then stir in the vanilla extract.
- Beat in the flour mixture alternately with the buttermilk.
- Stir in banana mixture.
- Pour batter into prepared pan and bake in preheated oven for 1 hour or until a toothpick inserted in center comes out clean.
- Remove from oven and place directly into the freezer for 45 minutes.
Frosting
- Cream the butter and cream cheese until smooth.
- Beat in 1 teaspoon vanilla.
- Add powdered sugar and heavy cream and beat on low speed until combined, then on high speed until frosting is smooth.
- Spread on cooled cake.
Video
Nutrition
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Comments & Reviews
Tory says
This is one of my very favorite cakes to make! I love the fact it cools in the freezer. This is one of the best cakes I have made. Always moist and delicious!
Rebecca Hubbell says
I’m so glad you enjoy this recipe so much!
awake777 says
Why do you put in the freezer out of the oven? Never heard of such a thing. Have not made yet, plan to on Saturday.
Rebecca Hubbell says
It helps make the cake extra moist, but you can definitely skip this step if you want, just make sure to let it cool fully before frosting.
MJ says
Does the cake freeze well for use at a later date?
Rebecca Hubbell says
Yes, it does!
Goreta Brown says
The baking directions are confusing it doesn’t say how long to bake just how long to leave in the freezer. I baked for 45 min at 275 and the cake was not even close to being done? If i took it out at this point it would have been pudding NOT cake.
Rebecca Hubbell says
The cake needs to bake for 1 hour – see step #10.
Sara says
This is truply he best banana cake recipe ever: kept my kids happy during lockdown and I now have to buy bananas to eat and bananas to ripen for the cake ! we more or less have 1 in the tin and 1 in the freezer all the time 🙂
Rebecca Hubbell says
Sounds like you guys have really enjoyed it! I’m so glad and thank you for leaving such a sweet review!
Jude Flores says
I just baked this recipe earlier. The cake itself was moist but a bit sweet maybe should have lessened the sugar. Thank you for sharing your recipe. It was delicious we enjoyed it with a cup of tea.
Robin says
What happens if it does not go into the freezer?
Rebecca Hubbell says
It will be fine, just let it cool all the way to room temperature before frosting.
Jackie Parisi says
have you ever done this as a layer cake?
Rebecca Hubbell says
Hi Jackie, I have not. It’s a very dense cake so it should hold up as a two-layer cake baked in two 8 or 9-inch round cake pans. Bake time will need to be slightly adjusted.
Gretchen Tyree says
This recipe makes the best banana cake ever! Super tender and moist. I am making one today and will add raisins. Can’t wait to get a piece.
Rebecca Hubbell says
I’m so glad you enjoyed it! Raisins sounds like a delicious add-in, I will have to try it!
Gretchen Tyree says
My husband and I love raisins in baked goods. I rolled the raisins around in flour and dusted the excess off. Then, I stirred them gently into the batter so they would not sink. PERFECT!!
Lucente Patricia says
I don’t know what I did wrong, that cake took almost 1 1/2 hrs to bake on 275• it was nice and full and the last minutes it sank!
Put it in the freezer for 45 mins. As directed and cut into it. I
Was disappointed, it was heavy and very wet and the 1/4 top looked uncooked.
Rebecca Hubbell says
Hi Lucete, I’m sorry to hear the cake didn’t turn out for you, I’ve made it often and have never had it sink in the center. Did you check the cake with a toothpick or tester when it first came out of the oven and was it clean? I’m guessing not if it was wet in the end. Did you measure the bananas into 1 1/2 cups, the usually equals about 4 medium bananas, but bananas vary in size and should always be measured with a cup.
Joyce Leonard says
Is the baking temperature correct? Is 275 degrees too low? Should it be 375degrees? Would like to try this recipe but hesitate because of the temperature.
Rebecca says
I can see why the low temperature would make you think twice, but it is, in fact, the correct temp to bake the cake at. Enjoy!
Cydnee says
I love banana cake. Your recipe looks delicious! Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee
Theresa @DearCreatives says
I need to remember this next time I have bananas instead of bread & I’ll try your cake! Lovely recipe. Thanks for sharing at the Inspiration Spotlight party! Hope to see you again soon. Pinned & Shared…
Nina says
So many amazing recipes on your blog! Love the banana cake recipe, we’ll have to give it a try here at our house ;o) So glad you linked up to the Thursday Favorite Things Blog Hop at Katherine’s Corner. Hope to see you again this week at the hop! Nina @ Vintage Mama’s Cottage
Lou Lou Girls says
I’m loving this! You always bring such amazing things to our party. Pinned and tweeted. I hope to see you tonight at 7 at our party. I can’t wait! Lou Lou Girls
Rose's DIY Crafts, at FineCraftGuild says
Rebecca, your banana cake looks nothing short of PERFECT. Thank you for sharing it with us at SHARE IT ONE MORE TIME. Hugs/kisses, from Rose, FineCraftGuild.com
Rebecca says
Thanks so much for having me!
Adelina Priddis says
Oh I’m in love! I haven’t had a banana cake in forever, and almost forgot they existed! Thank you so much for sharing on Weekend bites! I’ll be trying this one soon.
Kyla @HouseOfHipsters says
This sounds so yummy! Thanks for sharing on Found & Foraged!
Ashleigh says
This is so cool, and delicious! Thank you for sharing! Have a wonderful week and thank you for linking up with the OMHG WW! xx Ashleigh @SimplyWright
nancy@skinnykitchen.com says
Such a yummy cake Rebecca!