This is, hands down, the BEST banana cake I’ve ever had. It’s soft, moist and rich all at the same time! Once cooled this cake is topped with a totally irresistible lemon cream cheese frosting for a perfect dessert your family will love.
I love a good banana cake, it just reminds me of being a kid because my Grandpa and Grandma made the BEST banana cupcakes. I can still smell them baking in my grandma’s kitchen, waiting impatiently with my sisters.
This cake is reminiscent of my favorite banana cupcakes. It is soft and fluffy and incredibly moist and topped with my favorite ever lemony cream cheese frosting.
As much as I love a fluffy banana cake, I love it even more when it’s topped with an amazing cream cheese frosting! I add in a little bit of lemon zest and lemon juice for extra flavor in my cream cheese frosting but if you prefer, you can leave out the lemon and substitute vanilla.
Regardless of how you top it, once you try this cake, it’ll be your go-to. Every time you have overripe bananas on the counter you’ll want to make this recipe! In fact, I often buy extra bananas to ripen and make this cake!
Tips to ensure a soft moist result:
Ensure your ingredients are at room temperature (eggs and butter)
You need the acidity from the lemon juice (& milk) mixture. Subbing in just milk or cream won’t work. (You can use buttermilk in its place if needed).
When mixing your butter, sugar, eggs and vanilla, beat the mixture until VERY fluffy, almost the consistency of a fluffy buttercream frosting. This should take about 5 minutes.
When adding the flour mixture you want to mix until just combined. Over-mixing will cause a dense chewy result.
The cooking time on this cake can vary! Check your cake at 55 minutes, if it isn’t ready, continue cooking until a toothpick comes out clean (this can be up to an additional 20 minutes depending on your oven). The result will be a moist and irresistible banana cake.
The Best Banana Cake
- 1 1/3 cup mashed bananas
- 2 1/2 tablespoons lemon juice divided
- 1 1/2 cups milk
- 3 cups flour
- 1/2 tablespoon baking soda
- 1/4 teaspoon salt
- 2/3 cup butter softened
- 1 cup white sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoons vanilla
- 8 oz cream cheese
- 1/3 cup butter softened
- 3-3 1/2 cups powdered sugar
- 1 teaspoon lemon juice
- 1 1/2 teaspoons lemon zest from 1 lemon
- Preheat oven to 350°. Grease and flour a 9 x 13 pan.
- Place 1 1/2 tablespoons lemon juice in a measuring cup. Top to 1 1/2 cups with milk. Set aside.
- Mix together mashed banana with 1 tablespoon lemon juice, set aside.
- Beat together butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting).
- Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in bananas. Pour into prepared pan.
- Put into the oven and reduce heat to 300 degrees. Bake 60 – 70 minutes (see note below) or just until toothpick inserted in center comes out clean (do not over bake).
- Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.
- Cream together butter & cream cheese until fluffy. Add in lemon zest and juice.
- Add powdered sugar a little at a time until you reach desired consistency. Spread over cooled cake.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
This recipe has been retested and updated 11/20/16.Very slightly adapted from food.com