The Best Banana Cake

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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.  

 This is, hands down, the BEST banana cake I've ever had. It's soft, fluffy, moist and rich all at the same time! Once cooled this cake is topped with a totally irresistible lemon cream cheese frosting.

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.

 This is, hands down, the BEST banana cake I've ever had. It's soft, fluffy, moist and rich all at the same time! Once cooled this cake is topped with a totally irresistible lemon 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!

 This is, hands down, the BEST banana cake I've ever had. It's soft, fluffy, moist and rich all at the same time! Once cooled this cake is topped with a totally irresistible lemon cream cheese frosting.

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.

Happy Baking!


The BEST Banana Cake

This banana cake is 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.

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Ingredients:

  • 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

Frosting

  • 8 oz cream cheese
  • 1/3 cup butter , softened
  • 3 – 3.5 cups powdered sugar
  • 1 teaspoon lemon juice
  • 1 1/2 teaspoons lemon zest (from 1 lemon)

Directions:

  1. Preheat oven to 350°. Grease and flour a 9 x 13 pan.
  2. Place 1 1/2 tablespoons lemon juice in a measuring cup. Top to 1 1/2 cups with milk. Set aside.
  3. Mix together mashed banana with 1 tablespoon lemon juice, set aside.
  4. 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).
  5. 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.
  6. 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).
  7. Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.

Frosting

  1. Cream together butter & cream cheese until fluffy. Add in lemon zest and juice.
  2. Add powdered sugar a little at a time until you reach desired consistency. Spread over cooled cake.

 

Notes:

The cooking time on this cake can vary! Mine takes about 60 minutes. 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 20-30 minutes depending on your oven).

Nutrition Information

Yield: 15 servings, Serving Size:

  • Amount Per Serving:
  • Calories: 443 Calories

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This recipe has been retested and updated 11/20/16.

Very slightly adapted from food.com 

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This is, hands down, the BEST banana cake I've ever had. It's soft, fluffy, 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.
This is, hands down, the BEST banana cake I've ever had. It's soft, fluffy, 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.

How to Make The Best Banana Cake

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Holly Nilsson

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

358 comments on “The Best Banana Cake”

  1. Looking forward to trying this, sounds and looks great!

  2. I just make the cake and it is wonderful. And the icing is to die for. Thanks for the recipe

    • How was it? Dense cake? Light fluffy moist cake? Banana bread like?

      • The first time it was dense but o didn’t follow the directions properly. FOLLOW DIRECTIONS PRECISELY!! I’m making another one right now and I’ll post another feedback after following the directions accurately. Wish me luck bc this look so darn yummy.

  3. That looks so yummy! I found your blog @ Works for me Wednesday. I would love it if you linked up a post at my new linky party: http://www.joyfocusedlearning.com/2013/11/anything-goes-link-up-1.html

  4. Oh man, I LOVE banana cake and this version looks great (and now I know what to do with the bananas on my counter :)!

  5. Your Banana Cake looks so moist and delicious. Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
    Come Back Soon
    Miz Helen

  6. Correction of the measurements would be much appreciated. Am I to use 1 teaspoon lemon juice with bananas, or the remaining 1 TABLESPOON ?

    • Mix one tablespoon of lemon juice with the bananas. :) Thank you!

      • I know you don’t have to use lemon in the frosting, but can you get away without it in the cake too?

        • Yes. You can substitute lemon juice in the cake with white vinegar and mix it with the milk as directed or replace the milk and lemon juice with buttermilk.

        • I was afraid the lemon in the cake & frosting would overpower the banana flavor, so I used vinegar to sour the milk and made brown butter frosting instead.  It was the perfect compliment to the banana cake!  I then garnished the top with chopped walnuts.  Here’s my brown butter frosting recipe: 1/3 cup melted butter, 3 cups powdered sugar, 1 1/2 tsp. vanilla, 3-4 Tbsp. milk (thin to desired consistency).  Delicately brown the fat solids in the butter by slowly heating (boiling) the butter in a saucepan until small tan specks appear in boiling butter.  Once they start to turn brown watch it very closely…Do not burn them.  Remove from heat.  Stir melted butter that has been “browned” into powdered sugar in a mixing bowl.  Add vanilla and milk.  Beat or whip for a few minutes until it is a good spreading consistency.  Spread on the cake right after taking it out of the freezer.  Sprinkle chopped walnuts on top for garnish if desired.  I love the tan speckles in this frosting!

      • I made the banana cake I used truvia instead of white sugar, cake was a little heavy not light and fluffy. Do you think the truvia caused that. Also thought I’d take a short cut and used Canned frosting terrible next time will follow receipe for the frosting.

    • Sorry I was a pain in the rear end on the instructions, I’m not much of a desert maker. Cake turned out great, took it to thanksgiving potluck at my work last night. Thanks for the recipe!

      • Not at all Heather! :) So glad it worked out for you!

        • instead of the lemon/milk combo could I use buttermilk? Is that kind of what you are trying to do with the rest of the lemon juice, sour up the milk a bit? I get putting some on the bananas to keep them from browning. Thanks! I’m going to try this tonight. I don’t have any cream cheese but I may just whip up some chocolate frosting instead.

  7. Why is mine taking so long .its over 50 minutes and its still soupy?
    At 275 degrees

  8. Absolutely scrumptious and moist.

  9. Delicious Does this need to be refrigerated

  10. Would like to know, what happen if you over bake?

  11. Sorry, what happens if you over bake?

  12. This is THE best banana cake I have ever had or made. It will be in the recipe vault for life. My recipe took much longer to cook. I finally raised the temperature to 325 for the last 10 minutes. Enjoy!!!!

  13. This sounds wonderful!! I use to make a poke cake with a banana supreme cake mix they no longer sell, poked holes in it, used 1 can condensed milk, layer of slice bananas, and layer of cool whip. Do you think I could do this with this cake? My son would be so hapoy if I could!!! He misses that cake so much! Thank you for the recipe!

    • I have’t tried it but … WOW! That sounds fantastic. I do think that would work well with this cake. If you do try it I would love if you would let me know how it works out for you! I think my husband would love that cake too!!

      • Hi Holly, I am sorry to say my idea did not work on this recipe! Probably because the cake is so moist. The condensed milk made it too wet!!! Next time I will follow your frosting recipe for it…

        • Thank you for letting us know Jodie! I still think your recipe idea sounds fantastic and while it didn’t work with this recipe, I am going to play around with it and find one that it does work with! My hubby will love it@

    • The way you used to make the banana cake with condensed milk sounds similar with the one I make is called tres leches, so just buy a vanilla cake mix fallow the Instructions on box then let it cool off poke holes and add the condense milk and bananas n cool whip or you can also add a can of evaporated milk a can of media crema mix them all together and  pour it on the cake and you have a tres leches cake but I whip a small heavy cream n some powder sugar for frosting.

  14. Do you think these would work as cupcakes?

    • I haven’t tried it but I do think it would work.

      • I will let you know how it turns out. My daughter’s first birthday party is this Sunday. I am going to try making them as cupcakes. Wish me luck!! This sounds amazing!!

        • Just so you know they came out deliciously. We baked them per directions and they were done at 30 minutes. This will be a go to recipe from now on in our house! Thanks for posting such a delicious recipe.

          • That’s awesome! THank you for coming back and letting us know how they worked out! I’m so glad you enjoyed them!

  15. I’m making this right now and am super excited to have my family try this out!
    One quick question though; the frosting calls for 3 tablespoons of milk in the ingredients, but then in the instructions, it says to melt the butter with 2 tablespoons of milk. Am I to add the rest of the milk at some point, or is this just a typo?

    • It should read 2 tablespoons milk in the ingredients list. :)

      • The family absolutely loved this recipe, by the way! This is a keeper for sure; thank you so much!

      • 2 tablespoons of milk should be added on the ingred. list for the frosting? Because I do not see any milk listed in the list
        Frosting
        • 8 oz cream cheese
        • ⅓ cup butter, softened
        • 3 – 3.5 cups powdered sugar
        • 1 teaspoon lemon juice
        • 1½ teaspoons lemon zest (form 1 lemon)
        Thanks!

      • I was going to make this cake tonight, but I usually read the comments first, with the frosting my ingredients says 8 oz. cream cheese -1/3 cup butter -3-31/2 cups powdered sugar – 1 teaspoon lemon juice -11/2 teaspoons lemon zest, you do not mention anything about milk, how much milk do you add.
        Thank you the cake looks wonderful

  16. Is the milk supposed to be curdled from setting aside with lemon juice ? It took me about 10 mins to mix everything after settingilk aside and it is curdled. Not a lot but it is.

    Thank you!

    • It is “soured” so it can look a little curdled yes and it should be a bit thick. Just give it a stir and as long as the milk was fresh it will be great.

  17. We store it in fridge , till it has to be served?

  18. I have got to make this. I love banana cake. Thanks for linking up at Tell Me About It Tuesday. We hope you hop over and share with us again next week.

  19. I will try this yumm

  20. Can we add walnuts to this I want to try to make it today

  21. My icing seems rather runny. Does it firm up in the fridge?

    • It’s not thick and spreadable, you can pour it onto the cake but once you pop it into the fridge for a few minutes, it is perfect (although still softer than a traditional frosting)!

      If you prefer a thicker frosting, you can add in an additional 1/3 cup butter and 1 1/2 – 2 cups powdered sugar.

  22. Ok im confused on the frosting, I have made it up to the point before adding remaining powdered sugar (its cooling) and cream cheese. The description says you should be able to pour it on the cake but as it is right now its so thick it could stand up…and thats before adding more powdered sugar. Is the cream cheese going to make it that pourable..???

    • Once added to the cream cheese the frosting consistency will thin out and you should be able to pour it over the cake.

      If you are finding the brown sugar mixture too thick to mix in the remaining powdered sugar, you can mix the powdered sugar directly with the cream cheese (and then add the brown sugar mixture). Hopefully that helps!

      • it was too hard to even scrape with a spoon..it cooled to a crust lol. I reheated it and added a little more milk. Also might want to add that cream cheese should be room temperature (which I tried to get mine too) as its hard to get it completely incorporated into something thats cooled.

        • Hmm… did you only boil it for one minute? I’ve added in room temperature to the post, thank you for the great tip! Hopefully it tasted delicious! :)

        • LOL ! I made this cake yesterday ( very good), but I had the exact same thing happen with that part of the frosting instructions , so I just went with the cream cheese & powdered sugar, and spread it on the cake.

  23. Can nuts be added to this meaning will it work out the same way

    • I think it would work but I haven’t tried it that way. It’s a good idea to toss the nuts with flour first to keep them from sinking to the bottom. If you do try it, please let us know how it works for you!

  24. What is powdered sugar, I am from Australia

  25. Thank you so much for sharing, this cake was a big hit yummy !!! and so easy too!

  26. Holly, would a bundt pan work with this yummy sounding recipe?

    • I haven’t tried it in a bundt pan so I can’t say for sure if that would work. If you do try it, please let us know how it works out for you.

      • I tried it in a Bundt Pan this morning and it came out awesome! Here’s the thing….I also cooked the cake gluten free using this Gluten Free All Purpose Flour Mix: http://glutenfreerecipebox.com/gluten-free-all-purpose-flour-blend/. I doubled the Baking Soda that your recipe called for because gluten free items tend to not rise as much. I can say that was successful because the cake rose to the top of the pan. It’s BEAUTIFUL! The frosting went on runny, which is perfect for Bundt Cakes. Now my kids and I have had one small slice as a reward and the rest is waiting until after dinner tonight–more motivation for them to do their schoolwork and chores! :)

        • I forgot to add that I did also need to let it bake for an additional 10 minutes in the Bundt Pan.

        • Oh that sounds wonderful! Thank you for sharing your gluten free tips, I know there are always readers who are looking for gluten free recipes! Enjoy your cake!

        • I love the idea of making this gluten free, however the link for the GF flour recipe you shared is only available if you have an annual membership to that website

  27. I made this banana cake for my friends at a food pantry where I volunteer. I was desperate for a new recipe for bananas and found this one. My only problem was that I was in a hurry and only read the part about preheating the oven to 350. I thought one hour was too long to bake a cake but set my timer for 60 minutes, put my cake in the oven and went outside to do some weeding. After about 40 minutes I went back inside, smelled the cake and thought I’d better check. It was beautiful and perfectly baked. THEN I read the entire instructions and saw that I was supposed to turn the oven down . Duh…. I was worried that it would be dry but it was moist and perfect the next morning. Super delicious and one that I will make over and over. Thank you for this gem.

    • So glad you loved it and that it worked out great for you!

    • You made my day. I am usually a stickler for thoroughly reading recipes before I make them. First, I put the batter in the pan and realized I forgot to put the bananas in. Then, I put the cake in at 350 and let it bake for 25 minutes before I saw you were supposed to reduce the temperature. Do, I baked it for a total of 45 minutes. I am bringing it to church in the morning. I feel better. 

  28. This cake looks amazing. I know what I’m doing tomorrow morning. I’m making this cake for sure!

  29. Is just half teaspoon of baking soda enough raising agent for the cake or is there a need to add baking powder as well?

  30. Thank you for this lovely recipe. I preheated fan oven to 350 then turned down as instructed. Mine was done at 40 minutes in a 10″ square pan, using buttermilk (that needed to be used up) rather than sour milk. Haven’t tasted yet, but it smells divine while it’s cooling!

  31. Question on frosting: I “removed from heat” the milk, butter and 1/2 cup powdered sugar and let cool. Upon my return to stir in remaining powdered sugar, the contents were hard as a rock! What did I do wrong? Thanks! : )

  32. My icing is lumpy with brown sugarish bumps?? I have never made an icing like this before is this normal?

  33. just got this recipe and can’t wait to cheat and make it. when I use bananas I always use a little lemon or orange juice on them (just a little) so they don’t turn brown, Is that ok??

    • Hi Pat, I do the same trick to keep my bananas fresh! Yes, a squirt of citrus fruit juice will be fine! I hope you enjoy the recipe!

  34. About how many cups of mashed bananas does this recipe call for? I freeze bananas sliced up for easy storage, so I don’t know how many slices equal a small banana. Lol.

  35. Well I wouldn’t make this cake again despite having four bananas in it…it hardly tasted like banana and the frosting is good but very sweet I actually only ended up putting a thin layer of the frosting.
    It’s a dense cake not fluffy.
    I’ll take my grandma Lois’ banana bread recipe any day and if I want a cake I’ll frost it!

  36. How many bananas will I need to make up 1 1/3 cups mashed, using medium sized bananas?

  37. It looks and sounds amazing but I have to admit I’m not a fan of lemon. Can I substitute something for the lemon in the cake?

    • You can replace the soured milk with buttermilk. As for the lemon in the frosting, you can eliminate the lemon zest and juice and replace it with vanilla for a vanilla cream cheese frosting.

  38. I was wondering if the butter needed to be unsalted?

  39. Al of yourrecipes look wonderful. Do you have a cookbook? It woul be a Best Seller!

  40. I want to make this cake dairy free. Do you think I could substitute coconut or veggie oil for the butter in the cake? And maybe dairy free cream cheese for the frosting. Any suggestions are appreciated. This cake looks yummy!

    • I have only tried this as written however, coconut oil does work in place of butter in many recipes. I can’t say for sure how it would work in this recipe.

  41. Can I use another pan?

  42. What flour and sugar do you use is it self raising or plain flour and granulated sugar or caster sugar I’m from UK

  43. I was wondering if you ever made the banana cake with wheat flour or almond flour, if not do you think it would taste good?

  44. Oh omg can’t wait to try and my this, banana cake is my favorite…

  45. I want try, but I can’t save your recipe, and then, my problem, is I don’t have oven, I’ll have is turbo only, can I use my turbo for the bake,, please help me, and give me some tips for what can I do, thanks.

  46. I want to try this tonight for Thanksgiving… do you think I could possibly substitute lemon juice with lemon extract?

    • The lemon mixed with the milk causes it to thicken and sour. You can use white vinegar in place of the lemon juice or replace the milk with 1 1/2 cups buttermilk.

      If you are referring to the frosting, you can use lemon extract but you will need a much smaller amount. Enjoy!

  47. Could I use heavy cream instead of lemon/milk combo??

  48. I just put the icing on the cake and it was great! I can’t wait to taste the cake. Serving tomorrow to the family. Should I put in the refrigerator ? I to was in a hurry and just baked on 350 degrees for 60 mins . I think it will be fine. I will let you know. Thanks! Have a great Thanksgiving

    • You can store it tightly covered in the refrigerator or on the counter. If you refrigerate it, I would suggest you remove it from the fridge at least an hour before serving. Happy Thanksgiving to you and your family too!

  49. Thanks for the great recipe for banana cake. Will definitely look at the other recipes.

  50. The cake is delicious but frosting with 3 cups sugar is too sweet. Or did I read wrongly . Will half the sugar next time. Thanks for sharing

    • Did you use powdered sugar and plain cream cheese? I haven’t found the frosting to be overly sweet however if you prefer it less sweet, you can certainly half the powdered sugar next time!

  51. I have been looking for banana breads ,muffins and cakes I am going to try your and cross my fingers and hope I found some that my husband and I will enjoy.
    THANKS

  52. I just made this banana cake today and it is the best. I was concerned at first because the top and edges browned very quickly and I thought it would burn. It was done in less than 55 minutes and it’s perfect. Thanks for the recipe.

  53. PLEASE…If substituting vanilla for 1 teaspoon lemon juice AND 1and half teaspoon lemon zest………HOW MUCH vanilla?

  54. I made the banana bread and it was amazing! Best banana bread recipe

  55. I just made this cake using your recipe and it was delicious!!! The cream cheese recipe for the icing was sooooo good! I was licking the bowl I used to make it in. Thank you for sharing!

  56. Hi, I would like to try your recipe, but could u tell me the quantities in grams? Thank u so much.

  57. is there no baking powder in the banana cake recipe?

  58. Do you put milk in frosting mix?

  59. Worst banana cake I’ve ever tasted. Absolutely no taste and certainly NOT light and fluffy. Don’t waste your time and ingredients, went straight in the garbage so heavy even broke the bag lol

  60. What in ounces is the equivalent to a cup of flour

  61. I agree with the previous reviewer from 12/3/2016 – although it tastes really wonderful, the cake was very heavy and dense. This is probably a result of the 3 cups of flour, baking soda, and 3 eggs. The cooking time is also very low. The icing was heavenly and while I don’t like the density of the cake, I’ll probably make changes in the future.

  62. I’m a traitor to our family recipe but this banana cake is the very best! Thanks for sharing. It’s a keeper!

  63. Look so good

  64. I made this cake last night following the instructions to a T. It came out great. My husband who likes both banana and lemon loved it. I plan on sharing it with my parents and in-laws. I don’t have very much experience with baking or cooking so if I were to add some nuts to it next time what do you think would be an appropriate amount to add?

  65. Omg the best ever I made this and I couldn’t stay away from it. Thank you so much for sharing

  66. I really can’t wait to try plus enjoy the great thing’s I will be making. Plus try some new thing’s.

  67. If I made this in 2 – 8″ round cakes how long should I bake it for?

  68. It doesn’t say when to add the milk and lemon juice, but I folded it in after the bananas.

  69. I just tried this! Was initially quite skeptical as this recipe calls for a lot of flour! Was worried the cake would turn out dense and heavy like some others commented. But to my surprise, it came out very very fluffy, soft and moist! The only modification I made was I reduced the sugar for both frosting and cake batter. Will definitely make this again and again! Thanks for sharing!!

  70. Holly, this icing is awesome!!! Just like I knew it would be.

    I had success with the cake this time–since I put on my high-powered reading goggles. :)

  71. Just made this cake it is it delicious!! I was a little worried it would have a strong lemon flavor but it doesn’t. The cake came out moist and just perfect. The frosting is to die for! So unbelievably good! I had three bananas on hand so I went with that and used them up.
    I saved this recipe since I will definitely make it again! I was looking for an excuse to use my new Nordic Ware cake pan when I came across this. Thanks so much for posting this recipe.

  72. I can’t wait to try this recipe. Just want to make sure about the temp. I saw that there were some baking it at 275 degree but the instructions say to preheat oven to 350 then reduce to 300 ??

    • The temperature in the recipe is correct. I used to cook it at a lower temperature however many readers were having trouble with the results. The recipe was retested several times and updated.

  73. HI! I can’t wait to try this recipe. I just know that my banana loving family will devour this. I just want to let you know there is a little spelling error in your recipe where it says lemon zest “(form 1 lemon)” should be “from”…(in the icing part) Just thought you would like to know. Thank you for the recipe!

  74. I just made this last night and it was DELICIOUS! It’s light and fluffy and the frosting is amazing!!! I absolutely love lemons so I added more than what was called for and it turned out so good!

  75. I am excited to try this cake! I have never baked a cake that you reduce the oven temp. So does this really work ok? Also can you 1/2 the recipe, as it is only my husband & i

  76. Hi, I made the totally irreducible banana cake……bloody horrible to say the least, it was like a brick! I don’t understand why you turn the oven down, mine came out heavy and dense and I followed the instructions to the letter! Will not be saving or recommending this recipe sorry!

  77. This is a dense cake and will take longer to bake in some ovens. I use buttermilk. Immediately after removing from the oven, place directly in the freezer for 45 minutes. This will make the cake unbelievably moist. Yummy recipe.

  78. Can’t wait to try it

  79. Well it’s in the oven but it was so incredibly dry and I even added melted butter and more milk. I was pressing it into the pan like clay! I’m so annoyed. Wasted all those ingredients and doubt that dry play Dough was going to make a decent cake! If it comes out by some miracle to be good I will eat my words …and the cake I’ve been craving!

    • The batter for this cake is definitely pourable, I’ve made it many times over. If you were having to press the mixture like clay (even after adding butter and milk) I am thinking maybe the measurements were off.

  80. Wowzer! This cake was amazing! I make banana bread often, but this cake recipe is way better. So moist. The icing was a little too sweet for me, but top the cake with sliced bananas and it dulls it down a bit. Definitely a recipe I will be keeping in my catalog.

    Thank you!
    Sarah

  81. In instructions it daid turn oven on 350 then bake at 300 then i c 275 what is it? I bake mine at 300 was done in 50 min. Kind of dark so did i bake it wrong waiting for it too cool down to frost it i put a banana in it

  82. How many bananas did you use? New to this baking desserts and want to make sure I have enough
    Just read this on fb and really live banana cake.
    Thanks.

  83. Cant wait to have a taste of dem all thank lady

  84. I was very unhappy with this cake but I used buttermilk thinking that you were making buttermilk with the lemon and milk. Do you think that might be why it was so dense? It did not call for baking powder right? I didn’t see baking powdered in the ingredients. Also I forgot to lower the temp, could that have been the reason as well?. I will try it again

  85. I am going to try this recipe this Saturday. I wonder if it will still turn out great in cupcake form?

  86. I cooked this today and it was great, I honestly cooked it at 350 degrees for 45 miNUTES and it turned out perfect. very delicious!

  87. Can you add pecans

  88. I have made many different versions of banana breads, and cakes. This is by far my favorite banana cake I have ever baked. The only thing I would do differently is reduce the amount of lemon juice and/or lemon zest in the cream cheese frosting. This is just a personal preference. I can’t thank you enough for posting this recipe. This is a keeper =)

  89. I didnt reduce heat to 300 F after I put the cake in and only cooked for 40 mins and it turned out great

  90. Is there any sugar alternatives ? That I can use to make this cake ? My sister has diabetes.

    • I have only made this as written however if you choose another sweetener, there are usually directions on the package that will tell you how to substitute in baking.

  91. I made this cake tonight and added double the lemon juice in the icing since it turns out I have no “zester” and I absolutely had pregnant mommy brain when I put the softened butter into the batter because I put two whole sticks!! I’m going on 20 minutes past the 55 recommended so that may be why! Hahaha smells amazing

  92. Made the banana cake. It was very good. I will be making again.

  93. I just made this exactly like it read. It did not rise it is mushy I have never had a cake fail before ever I am ticked. All that time all those ingredients in the trash . Yes my baking soda was a new one I used king Arthur flour I had everything it said at room temp . If I score this _0

    • I’m sorry this didn’t work for you. I can’t say for sure what went wrong as this recipe has great feedback. Was your milk soured with lemon juice (or vinegar)?

    • HI Shirley,
      Did your batter seem to separate once the eggs were added? If so, this also happen to me, I scraped the bottom, then mixed on high speed until it all came together and fluffed, then quickly add some of the dry before it had time to separate again. Just a thought. I would definitely give it another try, I made it tonight (I’m a hobby baker) and it was amazing!
      Good Luck!

  94. OK I made it today. But I just added a bit extra lemon in the icing and I added nuts to the cake and OMG it was good. Thank God I had the first little peace because there is none left, it was gone within minutes lol

  95. Just made this cake with cake flour, omitting the baking soda and salt, and accidentally used 1 1/2 c of mashed bananas… but it turned out great!

  96. do these bananas need to be really ripe for the flavor?

  97. Getting ready to try this cake!! Can a ceramic pan be used?

  98. My cake turned out dense. But the flavour was gorgeously yum.

  99. Hello Holly,
    Made your banana cake today, and it is amazing! The batter was enough for two 6″X3″ cake pans, and 6 regular size cupcakes. The are not over powering in sweetness (as other recipes). I did however find that once I’ve added the eggs, the batter seemed to have separated at the bottom ( I have a glass bowl kitchaid mixer). Therefore, I had to stop a couple times to scrap the bottom and mix on high for JUST until it back together then quickly added the dry before it separated again. My thoughts were, maybe this is why others were having problems. Anyhow, Thank you for sharing your wonderful recipe :)

  100. I tried your recipe in a bundt pan, and it worked beautifully! Making it again this week! Thank you for sharing

  101. I loved it. It came out nice and moist. Can’t wait to try the rest of the recipes.
    Thank you

  102. I made this today and it did not disappoint! Thanks for the recipe. I got to use my new KittenAid mixer and finally see what all the fuss is about. It did not disappoint either!

  103. Just made it. Excellent recipe. I used the lemon juice/milk method. Saves on buying an extra item and the cake doesnt taste lemony. I used 5 very very ripe (almost black) medium sized bananas. Didnt use lemon juice on the bananas, but I smashed within 10 minutes of folding into the batter. I used convection, so reduced heat to 275 deg and was done in 55 minutes. I also reduced the frosting by 1/3 since a few people mentioned that there was alot extra frosting left over.

    The cake was moist an had great banana flavor. Frosting was great too.

  104. Does this have to go in the refrigerator or can it stay on the counter.

    • You can store it tightly covered in the refrigerator or on the counter. If you refrigerate it, I would suggest you remove it from the fridge at least an hour before serving.

  105. I’m baking it now, can hardly wait.

  106. Look good. Thanks for the recipe !!

  107. I would like to make this banana cake. Do you use Ripe bananas, or Overripe bananas?

  108. I have make a banana cake in 2 round pans cut both cakes horizontally you will have 4 layers get a tub of whip cream, cup of cut strawberries and cup of pineapple(totally drained if canned) , choc syrup, peanuts.
    on bottom layer put half of whip cream and one of the fruits put second layer on drizzle with choc syrup and peanuts repeat the other layers with friut whipped cream drizzle top layer with choc syrup and peanuts. This is a banana split cake i found this recipe in a magazine years ago

  109. cant wait to try this this weekend thanks for posting

  110. Just made it after seeing it on Facebook. Wish I could attach a picture.

  111. The flour is all-purpose and the butter is unsalted?

  112. Made the banana cake was a little heavy, used truvia instead of white sugar could that have been my problem. Also took a short cut and used BC canned frosting awful next time I will make the frosting recipe.

  113. I just made the cake and it’s very fluffy and moist. I usually make more of a banana bread with no icing or glaze but this is soooo delish! The lemon adds so much freshness..I added a little extra lemon. Thanks for the recipe. It will be a great Easter dessert. :)

  114. Is there a Nutrutional Chart for this recipe?

  115. Holly do you use real butter or margarine

  116. I am a pretty good baker. I made this yesterday and followed directions to an absolute
    T…and although it tasted good, it looks NOTHING like the photo. It is a good banana bread, but the crumb is FAR from the light airy photo…Someone needs to fess up!

  117. Ok I have been mixing the egg mixture for 15 minutes now and it is nowhere close to fluffy. Am I supposed to add one egg then fluff, then repeat?

  118. Can I check if your temperature is Fahrenheit or degrees Celsius?

    Thanks!

  119. Hi Holly, I followed the recipe exactly and it came out flat and sponge. Not light and fluffy at all. Why would that be??

  120. would this recipe hold up to fondant covering?

  121. Am going to try this today, sounds so yummy!!

  122. When does the milk and Lemon juice get added?

  123. Did you change the icing recipe?? The orig had a Carmel icing. Still made with cream cheese, but you cooked butter, milk and brown sugar on the stove.
    How can I get a copy of the original??

    This is one of the best cakes!! Delish

    • I’m so glad you love this cake as much as we do! Here is the original frosting recipe:

      2 tablespoons butter
      2 tablespoons milk
      ½ cup packed brown sugar
      1½ cups confectioners’ sugar
      8 oz cream cheese, room temperature
      Melt butter and 2 tablespoons milk over medium heat. Stir in brown sugar, bring to a boil and let boil for 1 minutes. Remove from heat and stir in ½ cup powdered sugar. Let cool and stir in remaining powdered sugar.
      Beat cream cheese until fluffy. Add in brown sugar mixture.

  124. I don’t understand. I look for a recipe, I get a picture, but not recipe. What do I have to do to get the actual recipe?

  125. Made is yesterday, as a birthday cake! They loved it. Sure, germans aren’t that used to “sweet” frosting, so they didn’t like that, but I for sure LOVED it!

    Was really good!

  126. Im confused about a measurement. Your recipe calls for 1 1/2 tbs lemon juice to be mixed with milk. Since 1 tablespoon = 3 teaspoons, does that mean to add 4 1/2 teaspoons because I’ve never seen a 1/2 tablespoon before. I’m making it as I write so I guess I’ll find out the hard way if I’m wrong

  127. I made this cake it’s just sooo good that I made it twice time consuming but it’s delicious

  128. My bananas are frozen. About how many do you need?

  129. Looks so delish! Just wondering if you think coconut flour or anything different kind of substitute for Celiac’s would work?

  130. I am not a baker so this may be a silly question…but is it okay to use a glass pan? I am concerned that it will shatter when put directly into the oven after baking!?!

    • I meant freezer after baking!

    • You can use glass bakeware! In all of my years of baking I have only had one dish shatter, and that was my fault for sticking a cold dish into a hot oven. As long as your dish is room temperature and not cold it will be fine!

  131. I made this cake today using whole wheat white flour. I reduced the amount by 2 tablespoons per cup and then sifted it, as whole wheat flour can be more dense. The cake wasn’t super fluffy, but it was still very moist and flavorful. I used 4 over ripe medium size bananas. The cake was a hit with my whole family!

  132. I made this for my daughter’s first birthday and it was delicious! Her name is also Holly :-)

  133. This cake is absolutely delicious! Very moist. I topped it off with a peanut butter icing and crushed nuts sprinkled on top. Only because I love peanuts and bananas. This recipe will be the one I use from now on. Thank you for sharing. Definitely a winner!

  134. The cake is good I added some chopped walnuts on top and the family loved it.

  135. Do I need baking powder in this at all?

  136. Could this be made into a banana bread with the same recipe?

  137. The cake was great but I felt the frosting was too lemon-y. Wouldve been perfect for a white or lemon cake but I would’ve preferred a banana pudding type frosting.

  138. I made this cake last night and changed the sugar to splenda in the cake part but kept the brown sugar for the frosting I used 3cups splenda which I converted to powdered sugar by running it through the food processor and added 1/2cup powdered sugar it came out really good I try to cut sugar where I can because I am diabetic and so is everyone in my home just want to say thank you for such a wonderful adaptable recipe

  139. was so good! Followed the recipe exactly. My husband, who is not a huge fan of bananas, love it! Thank you for the wonderful recipe :)

  140. Hi Dear,
    I was searching a recipe of banana cake. Recently, I’ve seen your article and read it. You’ve explained very good. I really liked it. So, keep up the good work.

  141. Is the brown sugar packed in this kitchen recipe?

    Thanks :)

  142. Going to make the cake. I am wanting to do this using a bundt cake pan. Does anyone think that would make a difference?

  143. This is fantastic! Not only tasty but so quick and easy to make.
    Very Nice Article…

    Rating: 5
  144. When I made the frosting I only used 2 cups of the powdered sugar. Came out fine. 

  145. Holly, do you really take the cake out of the oven and put it in the freezer for 45 minutes?

  146. Can cake batter be GORGEOUS? This is the best cake I have had in a long stretch. The process reminds me of baking with my mom. I’m opting to serve it without the frosting. The cake stands on its own. Thank you for utilizing the brown bananas on my kitchen counter!

  147. Delicious!!!

  148. I made this tonight after a pregnancy craving for banana cake lead me to your recipe! It did not disappoint! I probably could have cut the confectionate sugar down to 2 cups as I had a ton left and it was a little more sweet than I would prefer but it was still scrumptious! Thanks for being so detailed in your recipe! Can’t wait to eat it tomorrow too! 

    Rating: 5
  149. Dear Holly,
    Your cake seems amazing! For my birthday I would like to do a banana layer cake. So I’m looking for the best recipe :) do you think yours could work ? (I’m a little bit afraid that the weight of the top layer will be too much for the bottom one if they’re really fluffy). I need to make 3 rounds layers of 6” , do you have an idea of how I can adapt the quantities ?
    Thanks so much for your help!
    (Sorry for my English, I’m French ^^

  150. Made this today, it came out really good. ♥

    Rating: 5
  151. do you cool the cake before you put it in the freezer??

  152. Made this this morning, along with your Millionaire spaghetti casserole! Both were fantastic! I rarely make a 2nd recipe from a blog, unless I really like the first one. I took a chance on 2 of yours, in one day I might add. I am so very pleased, and so was my family, that I did!!! DELICIOUS!!! Or Dewishus as my daughter likes to say! :) Thanks so much.

    Rating: 5
  153. Amazing cake !! Followed the instructions to the T and wow it turned out great!! Thank u so much !! Is there a substitute for baking soda or could we avoid it ?? Whenever I use it in baking ,it tends to leave a drying feeling on my tongue !! 

    Rating: 5
  154. Hey quick question is it lemon extract, or fresh lemon juice?

  155. Made this cake, instantly became my family’s favorite :) Trying it today with a salted caramel frosting just for a change of pace! Thanks for the recipe

    Rating: 5
  156. Great recipe, made this twice already, but you can just mix the milk and bananas in before the flour and it comes out the same. Best banana cake I’ve had in a long time. Thank you.

    Rating: 5
  157. This cake lives up to its name! It is so light and moist. I made a few alterations, based on what I had on hand. I had some honey yogurt that I wanted to use up, so I substituted 1/2 c. of that for 1/2 c. of the milk, using only 1 Tbsp. lemon juice in 1 c. of milk. I almost always substitute almond extract for vanilla because I love that flavor, and it was a perfect complement to the banana. I didn’t have cream cheese but did have mascarpone, so I made a mascarpone frosting and its lightness worked well with this light cake. Thanks so much for this recipe! It’s a keeper. I think the base would work well with other additions–peach puree instead of the banana? I’m looking forward to playing with it.

    Rating: 5
  158. Amazing recipe! Tried it twice and turned out beautifully, moist, high and so full of banana and vanilla flavours. I changed it a little bit to my taste ( 1 cup plain flour, 1 cup chesnut flour, 1 cup almond meal and replace half of the sugar by honey), it was still perfect! Thank you! 
    Lo from Sydney

  159. I used a rectangular cake tin and baked it at 140°C in a 900mm oven. It came out perfectly baked in 22min. I left out the icing as I prefer unadorned cakes. This will be my go to recipe for soft and delicious banana cake.

  160. My husband said this was the best cake he had ever eaten!

  161. We tried this recipe with my 9 year old son and he made it by himself! The cake turned out amazing 10+

  162. I am in the process of making this cake the 4th time in one month. Everyone who taste it wants one. What would a cake like this sale for?

  163. The cake looks really nice. Mine took about 50 minutes to bake. Something went wrong with my frosting though. I think I mixed it too long that it just got too thin, so now I am using it as a drizzle… :)
    This was a great recipe but you have to follow the instructions carefully. Thank You so much, the cake smells HEAVENLY!!!

  164. Delicious the best banana cake I have ever tasted. My family is always asking for me to make it. 

  165. I made this last night. Followed instruction precisely. Frosted and placed the cake in fridge over night. Next morning, tried the first piece and WOW!! I am very happy with this recipe. Moist and Delicious. Took to work this morning to share and everybody LOVED it. Thank you for sharing!

    Rating: 5
  166. Great flavor but dense and chewy…guess I over mixed maybe. 

  167. baked it last night following the exact recipes and it taste sooooo good. i sooooo love it! thanks for sharing

  168. I made this cake today. I followed the recipe exactly as given. The only thing I did is after 55 minutes I covered with foil and baked for 10 more minutes. It turned out perfect. Awesome recipe. Thank you.

  169. I work in a coffee shop where all the food is homemade. We had an abundance of bananas getting too ripe so the owner checked Pinterest for a recipe. WOW! This cake is The Best Banana Cake. Just as the title says. Moist and flavorful. And the touch of lemon is very good. I wouldn’t think lemon would go with banana, but it certainly does.

    Rating: 5
  170. this was very easy to make and came out beautifully!!!!

  171. Made this cake today and it is a winner! I usually make chocolate chip banana bread with my brown bananas. So glad I made this cake instead. If you are debating whether to make the lemon frosting, do it! I used lemon and lemon zest and it was subtle but delicious. The frosting is very sweet but a great balance to the banana cake. The only thing different I did was I substituted the cream cheese for 1/3 less fat version…no difference. So glad I made this! It’s delicious!!

  172. I made this cake last night after reading a number of the reviews and i am disappointed. To me, the cake was just so-so, nothing to write home about. One thing I would like to mention, and this would be for the newbe bakers, if you are going to use a GLASS 9×11″ baking pan, I don’t think you should put it directly into the freezer as you might end up with glass all over the freeze and whatever you have frozen.

    Rating: 2
  173. This  IS the best banana cake. I took it out of the oven and uh, hum, that was my dinner! (Not the whole thing. I restrained myself). Couldn’t wait for it to cool. I used butter cream frosting from the fridge. Recipe printed and ready for my next overripe bananas. Or maybe I will try your banana pecan crunch muffins…Thanks! 

  174. Making this banana cake today. Is it ok to use glass instead of a metal pan? If so, will it be less or more time with the gladd or the same in the oven?

  175. I was getting tired of making banana bread so I found this cake. It is delicious. 

    Rating: 5
  176. Loved this recipe. But only used a quarter of the icing.  Thank you 

  177. I just made the banana cake and it is awesome. My husband couldn’t stop eating the cake. Thank you for this great recipe.

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