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.

A piece of Banana Cake on a plate

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.

Banana Cake being served out of cake pan

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!

Single serving of Banana Cake on a wooden plate

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!

4.53 from 92 votes
Review Recipe

The Best Banana Cake

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 15 servings
Author Holly
Course Dessert
Cuisine American
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.


  • 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

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  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.
  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.

Recipe 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
Calories: 470, Fat: 19g, Saturated Fat: 11g, Cholesterol: 84mg, Sodium: 331mg, Potassium: 178mg, Carbohydrates: 70g, Fiber: 1g, Sugar: 48g, Protein: 5g, Vitamin A: 13.6%, Vitamin C: 3.8%, Calcium: 6.2%, Iron: 8.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword banana cake

Repin this Delicious Dessert!

Slice of Banana Cake on a plate

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

Very slightly adapted from 

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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!

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  1. It is unusual in a recipe to measure baking soda in the increment of tablespoon and not use teaspoon. The 1/2 tablespoon would be easier to read as 1 1/2 teaspoon. I just ruined my cake by only using 1/2 teaspoon soda. Very unhappy that I used this recipe.

    1. I’m sorry that you measured incorrectly and it didn’t turn out for you. Hope it turns out next time Janice.

  2. This might be a stupid question since I am new to baking but wouldn’t taking the pan right from the oven to the freezer crack the glass pan?

    1. Not a stupid question at all, thank you for asking :). If I use pyrex I let it cool slightly (20 min) before putting it into the freezer.

  3. This recipe is great, thank you Holly for sharing! I normally have to double the recipe due to the amount of bananas I have left over, and it makes a large batch, just enough to fit inside my kitchen aid mixer. Doubling the recipe makes about 4 pans of banana bread, so be sure to enjoy it with friends/family/coworkers!

  4. This is the BEST banana cake I have ever tasted!! So very delectable and easy to make. Holly’s tips and info should be read before making this cake. I think the secret to success is the mixing time with the egg mixture and not over-mixing when adding the flour and milk to egg mixture and then the banana – again, don’t over-mix but just combine all ingredients.

    I didn’t have all ingredients to make the cream cheese frosting so just made a lemon glaze with lemon juice, a little lemon zest, and confectioners sugar; it was perfect and really let the deliciousness of the banana cake shine! As others stated, just powdered sugar on top of the cake would be tasty because the cake is so flavorful and moist. This one is a keeper and my new go-to banana cake recipe.

  5. Hi, I am excited to make this cake!! I have couple of questions though. I need it to be a double from you make. should i double the recipe to make double. It looks great. I love banana so i want to try this delicious cake.

  6. OMG!!! Love you for sharing such a wonderful recipe.. I’ve lost hope in baking 7 years ago, but i really wanted to give your banana cake recipe a try, well what do i say its PRICELESS.. I’ve made this cake around 5 times minus frosting. my 2 year old loves it, I’m the sneaky eater here. My husband and my friend loved it too, credits goes to you!!!y

  7. Hi my cake didn’t turn out fluffy, it was dense and soggy at the bottom. Not sure if it is because my mixture curdled after I added the mixture to the butter and eggs mixture. Any suggestion ? Thank you ! I want to try it again to achieve that fluffy texture.

  8. Hi , I made this cake it turned out well. My only problem is I feel the lemon over powers the bananas. I can’t really taste the banana at all.

  9. I plan to make this cake a day ahead of time before served.  So,   should I just leave it in the freezer until the next day and frost it same day serving it?  Or is it better to take it out when cool, frost it.  Not sure if its better then  to keep in fridge.    any suggestions?

  10. My first attempt at this banana cake. Made it in a sheet pan @ 315 for about 35 minutes. Fridge and freezer aren’t large enough, so I’ll be putting it outside it’s  37 degrees tonight. Can’t wait to frost it tomorrow! Smells delicious. 

  11. OMG! We loved this cake! The kiddos and I made this cake the other day being sure to follow the instructions to-the-letter! I’ve never had one of our cakes to turn out as moist and fluffy as this one did. Great recipe! It only lasted 2 days in our house! Hubby came home from work and killed it! He was sneaking in the kitchen eating it in the middle of the night! :)

  12. Ive been having difficulties trying to find a good banana cake recipe, they either were too dense or just pretty gross in general. I really liked this one though. It was extra fluffy, though I did sift the flour and baking soda. However the actual cake isnt very banana-y. I will make this again though! For anyone who wants to make cupcakes or mini loafs cook them for about 20-30 mins!

  13. Hello Holly!
    I tried this recipe but for some reason the sugar and butter ( at room temp) doesnt turn into fluffy frosting like the video when mixed with the eggs. Its more runny :(. Also i dont know if that contributed to the rubbery/dense cake when i pulled it out of the oven. Even though i hand mixed until the flour was just combined. Help >.< This is my 4th time and this cake just doesnt wanna work with me.

      1. I noticed in the video you did not add all the milk and all the flour mixture ,you added just a lil bit and then the bananas,are we suppose to do that or add it all ?

  14. I made this banana cake last week and it came out so delicious! Truly moist and soooo gooooood!!! Everyone loved it! It is easy to make if you follow the recipe right. I’m thinking about next time adding some walnuts to the mixture. I added walnuts on top of the frosting for decoration, but might add it to the flour mixture next time. Can’t wait to make it again!

  15. Soooooo delicious! Thanks! I made this cake right after I saw the recipe on the net. I added some chocolate chips as a request. My whole family loves it and I bet there won’t be any left by tomorrow night!

  16. My icing looks cream rather than fluffy. What did I do wrong? Also used a bottle of lemon peel to substitute for zest. So there are little pieces in it. Is that okay?

    1. 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. The little pieces are just fine and should add some flavor.

    2. Forgot to add the vanilla!!   Stirred it into the batter in the pan, hope it works.  Didn’t notice the vanilla until it was already poured in the pan and placed in the oven. Will be interesting to see if it works.   

  17. This cake looks yummy! I want to make a 2 layer cake for my daughter’s 2nd Birthday this weekend. Do I need to double the recipe to fill two 9″ cake pans? How long would these bake for? Thanks!

    1. I have only made this in a 9×13 pan. If you read through the comments, there are other readers who have successfully tried other pans (such as cupcake pans).

    1. I have only made this in a 9×13 pan. If you read through the comments, there are other readers who have successfully tried other pans (such as cupcake pans).

  18. I have had banana muffins before. (Not a cupcake)They were frosted or topped with a peanut butter type frosting. They were so delicious. Would a peanut butter frosting go well with this banana cake?

  19. I’m always looking for a Banana Cake recipe that compares to the one my sister always requested for her birthday cake. Although my mother was an excellent baker, she always purchased this BD cake from a bakery in South Bend, IN. I want to try your recipe, but my husband and I could never eat a 9×13 size. I’m always reluctant to cut a cake recipe in half, I would love your opinion. It looks delicious.

    1. I would suggest baking the whole cake as directed and freezing half of it once baked for a later date. I’m sure you’ll love it!

  20. Holly, I have some frozen bananas I need to use up. They work well in banana bread but when thawed they are watery, and of course they are brown. Do you think these would work alright in this cake?

  21. Measuring your flour wrong can cause a dense cake. Make sure you are doing this correctly. Many sites on internet to show you how,it makes a difference!! Also, over mixing flour can cause denseness.

    1. Use a spoon to fluff up the flour within the container.
    2. Use a spoon to scoop the flour into the measuring cup.
    3. Use a knife or other straight edged utensil to level the flour across the measuring cup.

    Better yet, if you have a electronic measurer, use that. 1 c. flour weighs 4.25 oz. or 130 grams.

  22. Hello Holly!
    Thank you so much for this wonderful recipe!
    I decided to try baking a banana cake (my favourite) for my birthday today. I looked at a few recipes in advance, and your recipe was the most attractive, so I saved the page.

    I eventually decided to make a smaller cake (as I am beginner), so I adapted another recipe, and I combined it with your instructions. I actually used 100% spelt flour (yes, really), and Rapadura cane sugar, and the cake was delicious!

    It took over an hour to cook, however, I think what truly made the difference was putting it straight in the freezer (I left it in for an hour). It was uncoventional, and I admit that I was skeptical, however, the cake was a success!

    I am very pleased to write that the cake was light, fluffy and moist! I feel very happy and proud of myself. Thank you for your amazing recipe Holly; you made this birthday girl very happy.


  23. I have made this twice and I’m about to make it a third time. The cooling of the cake is genius. I don’t usually have room in my freezer, so I use the fridge. It turns out just as well. Everyone who tries this is hooked. It really is the best banana cake recipe. Thanks!

  24. This is my first time baking banana cake! I followed this recipe and it works well. My parents and friends love the texture! I may reduce the sugar in future, cause it’s a little sweet for me. Appreciate the recipe! <3

  25. I’m 56 years old and have been baking since I was a teenager. I made this cake EXACTLY per recipe and the hints. Only thing was my bananas weren’t all that ripe. Mine turned out to be the worst cake I’ve ever made! It was for my mom’s 81st birthday today and it was an awful disappointment when we tried eating it. As others said….dense and lumpy! Yes I used 1.5T baking power. Yes put it in the freezer. Needless to say my folks didn’t finish eating their pieces and I suggested they dump the rest in the trash. I think they’ll end up dipping graham crackers into the frosting. The only good thing about it! 

    1. How disappointing, I’m sorry this cake didn’t work out for you. If the bananas were not that ripe, it shouldn’t have caused a problem. I can’t say for sure what went wrong, I’ve made this cake so many times and always with great results (and it has so many great ratings too).

      1. You went wrong with 1 n 1/2 T baking powder….
        Recipe reads 1/2  T baking soda…
        That’s your mistake I think.  

      2. Baking soda is not usually measured by the tablespoon!  I too messed up and thought it was tsp and not tbsp. I’ve got banana cake “brownies” now. Will frost them and take them to my son for his birthday anyway.

  26. Can I add nuts to this recipe ? If so, does any adjustments need to be made to the quantity of other ingredients?

    1. I would suggest adding about 1 cup. If you toss the nuts with a little bit of flour before adding to the batter, they won’t sink the the bottom. :) Enjoy!

      1. I am going to be using an aluminum pan. Should I make any changes and will this be ok to put in freezer to cool

        1. I haven’t tried this in an aluminum pan however I do know that they don’t always hold the heat that well. I’d suggest that you place it on a baking pan while baking. It could potentially take a bit longer to cook, let us know!

          1. It worked out well. I cooked it about an hour on 300. Thanks for being there when we have questions. 

  27. I don’t eat eggs . What can I subtitute for eggs???

    Also how long do I keep in the freezer before taking it out??

    1. I can’t say for sure on the eggs as I’ve only made this with eggs before. I keep it about an hour or until well chilled.

  28. I tried so many recipes of banana cake and i havnt found the perfect taste for me.. i hope this recipe would give me satisfction hopefully.. thank you in advnce for this rec. ☺

  29. Let me start by saying the flavor of this cake is amazing even with the huge mistake I made, it came out very dense.  I was thinking back over putting every thing together I realized I misread the amount of flour and instead of 3 cups I only added 1 1/2.  So therefore a very dense cake, but a very tasty cake.  Also I made a change to the frosting by only using 1 1/4 cup of powdered sugar which was the right amount of sweet.

  30. i am reading conflicting information on putting cake directly in freezer. Am I to cool on counter
    top for 15 to 20 minutes before putting into freezer if baking in Pyrex? AND does adding 1/2 cup pecans or walnuts change the moisture?

    1. I think the nuts should be just fine. I usually leave it a few minutes but still put it in the freezer while it’s hot.

  31. This truley is the Best Banana Cake ever. Made it just a few days ago and family loved it. Only 4 of us here and gone in 3 days. Made it again today for another friend that wanted it.

  32. I just made this cake (opted for no frosting) and it came out delicious! I will definitely be making this again, thank you so much for sharing the recipe. :)

      1. Thank you so much for sharing this recipe! My previous baking endeavors had always been disasters. I tried your recipe today and wow, it was a miracle, the cake not just looks tempting, but is also super yummy, soft and delicious. Being a health freak, I instead used a 2:1 ratio of whole wheat flour and chickpea flour, and replaced sugar with jaggery (got it from Indian store). I am planning to add raisins and nuts next time.

  33. First time I made it turned out perfectly and was eaten quickly.  The second time it didn’t rise was dense and not very good.  Going to try again.

    1. The mashed banana adds texture and moisture to the cake, I would not suggest substituting the bananas with extract. If you don’t have bananas available, I might suggest making a white cake and adding banana extract.

  34. I’m making the cake for my nephew’s 4th birthday party. He requested a banana cake with chocolate frosting. Thinking of using this recipe but I need to get the ingredients ahead of time so the bananas have time to ripe. Approximately how many would I need to make 2 layers? Also, any recommendations for a good chocolate frosting recipe that would pair well with this?

  35. While I can’t eat bananas, (migraine trigger) my husband is absolutely mad for this cake. I followed your recipe to the letter, and it turned out beautifully. There’s one small piece left, and he’s already begging for me to make another, lol. Fantastic cake. Wonderful blog and killer recipes. : )

  36. Holly, Holly, Holly. Omg – I couldn’t think of a good enough word so I’ll take another commenter’s: DIVINE. Is there a way to make the word ‘DIVINE’ bold print? Lol GIRL – this was amazing beyond description and it’s funny because I didn’t even see it on your blog but another’s. I follow the recipe blogs/sites of so many and yours is absolutely one of them, but due to that I don’t always remember the blogger’s first name specifically so when on this other site I saw ‘Holly’s Banana Cake’, I had to try it as I ALWAYS have a ton of bananas. It is soooooo moist and SO DELICIOUS and doesn’t need a LICK of frosting but with the frosting it’s just out of this world. As many of your other recipes are, this is a total WINNER.

    1. Aww, Lady T, thank you so much visiting my blog and for your review! I’m so glad you loved this banana cake as much as we did! ❤️

  37. I just made this for my elderly home care and it turned out very good, everybody likes it. Thank you for sharing your recipe, i will definitely make again and this will be added to my dessert list.

  38. Aw man!! I didn’t realize until reading comments that it was supposed to be 1/2 TABLESPOON of baking soda. I wish you’d change it to 1 1/2 TSP instead, fractions of a T are something you never expect to see in recipes. I hope it’s not too dense anyway! It’s for my husband’s birthday today :)

  39. Very very moist cake ( loved it) and baked in 55 minutes. Although I loved the cake, I didn’t understand why lemon was added to the frosting…both liquid and zest. For me, the two were competing against one another losing the flavor of the banana cake. I will definitely made this cake every time hands down but add maybe walnuts also. I would replace the lemon zest etc in the frosting and use banana flavoring or the vanilla. It was delicious frosting but maybe on a lemon cake.

  40. Best Banana cake I’ve ever eaten. I filled mine with Vanilla Wafers, Banana pudding and real Bananas. It was amazing. Everyone at my work is trying to create a holiday to order one from me :)

    1. Sticking your cake in the freezer directly after baking it will help it cool down faster without it continuing to cook while it cools on your countertop.

  41. No one in my family liked this. 3 cups of flour led to a very dense bread-like cake. I definitely measured the flour properly using the spoon and leveling method.

    1. OMG this is so good! I made it dairy free and gluten free and it turned out wonderful! I subbed the flour for Bobs Red Mill 1to 1, the milk for Almond milk and the butter for Earth Balance. I will definitely make it again!

  42. This cake doesn’t have any baking powder?    
    My cake dropped like a rock don’t know what I did wrong.  Sooo I made it into a dump cake. Pudding 
    and cool whip topping.   Taste good !!

    1. 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)? A great idea of using the cake Juanita!

  43. This is by far the best banana cake I’ve ever had! I made it as directed, but used a thin butter cream frosting. My family LOVED it! It is perfectly sweet and I love the texture. Thank you for sharing this recipe.

  44. I made this cake and followed the directions exactly. The cake came out beautifully Golden at 70 minutes. It is absolutely delicious! 

    Personal preference: The icing w/ 3-3.5 cups of powdered sugar is SUPER sweet. I like my cream cheese frosting to have that good twang from the cream cheese. I will reduce to 1.5-2 cups on the next go ‘round. 


  45. I have made this cake so many times I’ve lost count and every time it’s been moist and delicious.  The freezer trick is “ da bomb!”   I love browned butter icing on this.  

  46. I have baked for many years. This does not turn out light and fluffy but dense and mucky. I really didn’t get taking something really hot and putting it in the freezer.

    1. I’m sorry to hear that the cake didn’t work for you Linda. Putting the cake into the freezer is a critical part of making this cake. I have made this cake many times as written, and it works well for me, and other readers. Thank you for trying it.

  47. Okay let me preface by saying I’m still learning to bake. I used my Kitchen Aid Stand mixer for the entire process. Well, I didn’t do so good on this :-(. My cake came out dense, heavy and the bananas were clumped throughout the cake even though I mushed them with a fork. I used cake flour because that is all that I had. I also used one large round deep cake pan to bake it because I didn’t have a rectangle pan. The pan was deep enough that all of the batter filled it to 3/4 full. Could these have made the difference?

    I absolutely love banana cake and want to try this again because it looks soooo delicious! Now the icing….OMG!!! That was amazing! I didn’t put the full 3 cups of sugar because by tasting it I didn’t think I needed to, but it came out fabulous!!

    Would love some tips and guidance so that I can master this recipe! Thanks!

    1. Yes, Sonja, using different flour and a different pan than indicated will make a difference to how the cake turns out. You may want to mash the bananas even more, as they should be evenly distributed throughout the cake. I hope that you can try it again with the 9 x 13 pan and have great success next time! And yes, I do LOVE the icing. It tops the cake off so nicely!

  48. I made this amazing recipe for my fiance and his sons this weekend and they all had a fit over it. I doubled the icing just because I love icing but I only used about 2/3 of it in the end. I had to stretch the icing out with a bit of water as it was super thick..but just by a few tablespoons.

    Super delicious cake and I will definitely be making this again. Thanks for posting it!

  49. First time making this, and im not much of baker, and it came out very delicious. Definitely will make more for family get togethers. Thank you for this recipe.

  50. Hi, I am baking this cake right now and had a quick question. I have never baked a cake that goes from the oven to the freezer. Sorry if I sound silly asking this but I take the cake out of the oven then out of the pan …wrap it up in seran wrap and put it in the freezer. Correct?. Please advise.

    1. I put the pan right into the freezer. If I use pyrex, I let it cool slightly (20 min) before putting it into the freezer.

  51. This banana cake with its wonderful cream cheese icing is definitely the best Ever! I need to have it on hand whenever my adult children and grand children come to visit; good thing though because I am not to be trusted with a whole cake at my disposal!

  52. Very good cake. Moist and full of flavor. I found it a little difficult to just whip it up. My fault though as I started it about the same time I started cooking dinner. So many different bowls to use everything stayed a mess. Will be better organized next time.+

  53. I made the cake but not the frosting. I happened to have some leftover frosting I needed to use. I mashed the bananas in a food processor with 1/2 cup of pecans. It was excellent.

  54. I made this last night and it is delicious however it is super dense. I followed the instructions including putting it in the freezer. Any thoughts on what might have went wrong?

    1. I’m sorry it didn’t work out for you, we’ve made it several times and it always comes out moist and delicious. A few things to consider. Did you use over ripe bananas? Did you mix the flour only until combined? If you over mix, it will make a denser cake. Did you turn the oven down? Hope that helps!

    1. Glad you loved it! I usually store it in the fridge and try to leave it at room temp at least 30 min before serving.

    1. It doesn’t get quite as moist if you don’t freeze it. I’m not sure what the temp is where you live, but do you have a covered deck or cold area you can put it outside?

  55. Hi Molly…It was just as you said. It was a much greater hit w/o the frosting… Thanks for sharing it with my family. We will be having this again, and again ☺

  56. Awesome recipe! First time I made this cake and it was easy to follow family loved it! Can’t wait to make it again thanks for another great recipe.

  57. I just discovered this recipe and wonder if cocoa could be added to make it a chocolate banana cake. If so, would any of the other ingredient amounts need to be adjusted? I will take an educated opinion even if if you have not tried it. Thank you. Brawny

    1. While I have not tried it, I think that you could replace part of the flour with cocoa (maybe a few tablespoons up to 1/4 cup). It may change the texture of the cake. Let us know if you try it Brawny. It sounds like a great idea!

  58. Even after following this exactly it wasn’t like cake.  I have baked for years and I do not think this recipe calls for a moist fluffy cake.

  59. Not sure what I did wrong but my cake ended up dry dry and cooked in about 45 min. I did add 1/2 cup walnuts but that it.everything else exactly as the recipe stated. I might increase the milk and brown sugar next time! Onward bakers!!

    1. I’m sorry that this didn’t work out for you. I can’t say for sure why it was dry as this has always turned out for me perfectly as written. How did you measure your flour?

  60. Ugh,   I’m so disappointed the receipt changed.   If I would have known I would have printed it.     :(‘.  

    1. I’m so glad you love this cake as much as we do Janet! The only updates to the recipe were changing 4 small bananas to an exact quantity of 1 1/3 cups and increasing 1/2 cup butter to 2/3 cup. 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.

  61. My granddaughter and I baked this cake yesterday…. fantastic! I didn’t have cream cheese so wr did a basic lemon buttercream frosting.

  62. I was looking at about 5 bananas that were beyond what I wanted to eat. So I was thinking banana cake – not bread, to dense – but cake. Never made one before didn’t even know there was such a thing. Googled it and found this receipe and so glad I did. I love making stuff from scratch and wanted a desert. This recipe makes an amazingly wonderful light cake that doesn’t even need frosting. Just served it warm with a little whipped cream from a can. Followed the recipe to a t. I had never seen lemon juice’s effect on milk. Interesting.

  63. Hi, I want to have a go at these recipe and had a query – I just wondered about putting the cake in the freezer straight from the oven. Do you have to wait for the cake to cool down first before putting it in the freezer?

  64. A good recipe. I thought it would taste more like bananas… And the frosting seemed a bit too sweet. Any way to modify either the cake or frosting to address these concerns?

  65. We liked i, i used lemon ectract in the cake and i shaved orange peel into the icing it was a nice burst of citrus and banana

  66. February 17 2018, I made this and it is so moist and delicious, I left it in for 55 minutes and it was perfect I could have taken it out at 50, not too sweet I don’t think you could even switch up the lemon juice with lime juice

  67. I really want to try this cake but the cup conversions are so conflicting wherever i research, could you possibly publish with Uk measurements please?

  68. I’ve decided this is the best banana cake I’ve ever had!!! It was incredibly moist and not overly sweet. I ate it while it was still warm, slathered in butter!! De-li-cious!!!

  69. I had some bananas that I needed to use, and I really didn’t want to make more banana bread or muffins. I decided to make a cake instead. I had never made or even had one before. It was absolutely wonderful. I followed the recipe exactly, and it was such a moist cake, I thought it was going to be a bit dense, maybe like the bread or muffins. I took some to my friend and her son, who loves bananas, and they also felt the same way. I will be making this cake with my leftover bananas again. Thanks for sharing this recipe Holly.

  70. Changed the sugar and brown sugar for sugar substitutes – came out delish!  As well, did not make the frosting but the cake was so good, I did not miss it.

  71. I absolutely love this cake…it is now one of my favourites, second time making it  Making it for a dinner party tomorrow night hopefully won’t eat it all Also freezes well.

  72. Hi…I am making this cake for the first time shortly, and looking forward to trying it. However I do have a question. May seem like a stupid question, but I wondered about the freezer part of the instructions. It says to take it out of the oven and put it right in the freezer. My pan is glass and I am concerned it will crack going from heat to freezing. Also, do i need to cover the cake or put it in the freezer just as is? Thanks! :)

  73. This is the best recipe that I have found for Banana Cake. The cake was very moist and the icing was a perfect, not to sweet with just the right amount of lemon juice. I will certainly bake this cake again.

  74. Excellent cake. I made it into cupcakes and iced with mocha buttercream icing. Also did a second recipe into cupcakes substituting my gluten free flour blend, both cakes were excellent. The gluten free cake was lighter and more tender than the regular flour version, as I have found with all cake I have made into gluten free. Thanks for a wonderful recipe.

    1. How long did you bake for cupcakes? Any recipe changes needed? I’ve cooked the cakes many times and wanted to try it as cupcakes this time!

      1. Dani…I just made them as cupcakes today, no changes to recipe…filled 2/3 full, made 30 standard cupcakes….I have a double oven – with one pan in the bottom oven they took 30 minutes….with two pans in the top oven they took 33 minutes!

  75. Made this recipe  and it is Sooo salty tasting. I followed the recipe but it should be 1/2 tesspoon of soda (not 1/2 tablespoon) Not good.

  76. Just made this tonight per exact instructions except for using vanilla instead of lemon and vinegar with the milk. We loved it!

  77. This cake was a spare of the moment thing.  I had 3 ripen bananas left over and didn’t want to throw them away.  Looked on Pinterest to find a way to use them and this recipe is what popped up.  So glad it did.  Family was happy, friends were happy, and I didn’t have to throw away my bananas.  Thanks.

  78. This is a very good cake! I am 75 yrs old and bake almost daily. It is dense, heavy, moist, and delicious. I knew it would be heavy because of the 3 cups of flour.
    I followed the recipe exactly. There were 3 other recipes like this when I googled Banana Cake, but I used this recipe because it called for lemon juice in the cake batter, which it needs. The frosting is delicious, I also followed the recipe, but added some milk so it would be a little runny; like melted marshmallow, only because that’s the way we like our frosting. If you’re having company, they will love this cake!!

  79. OMG I made this recipe yesterday, it’s an easy recipe to follow and it’s every bit as moist as it says! I’d recommend it to anyone! Can’t wait to share this with family and friends!

  80. Cake came out very good, but I did it exactly like the recipe instruction said.  After tasting it I feel I could have put a little more white sugar and a little more brown sugar in it.  Family liked it though.  Thanks for the recipe, now I know what to do with my leftover bananas.  

  81. Oh my word lol..I just made this and it’s OUT of THIS world good lol..thanks SO much!!! I added walnuts, other than that I followed your recipe to a T and it was perfect!! My brother loved it too lol

  82. Awesome recipe.  Cake was delicious and moist.   I didn’t know about the freezer hack to keep cakes moist.  In my case, I put the cake on my deck since it was -15C outside.

  83. Fantastic! Love the fact that this is a simple sheet cake. It’s moist and delicious and easy to make. The lemony cream cheese frosting is a great compliment. One of the earlier comments said they’d prefer to use vanilla rather than lemon, which would also be good, but, in my opinion, it’s that touch of lemon that takes this cake from really good to great. To each his own I guess.

  84. I see lots of people say the cake was moist, but did it turn out light and fluffy for anyone? Mine is so thick I can barely finish two bites. Does anyone know a trick or ingredient that will actually make the cake turn out light and fluffy? Tia!

  85. hi, I am making the banana cake now. It’s in the oven. Do you mean to put it in the freezer straight from the oven still in the same baking dish that it’s in? Mine is a glass baking dish and worried about it cracking

    1. This really makes a difference in how moist the cake is. If I use pyrex I let it cool slightly (20 min) before putting it into the freezer.

  86. Hi – your recipe calls for putting the cake into the freezer for 45 minutes. Is that directly from the oven? I’ve never done this before – just want to make sure I understand correctly!

  87. Have made this and will be making it for our Christmas dinner. Was wondering if I could keep it frozen for several days then take out and frost.

  88. I have made this delicious cake and I will be making it for our Christmas dinner. Was wondering if I could keep it frozen until the 24th to put the icing  on it.?

  89. Hello! I just put my cake in the oven. And I am Still relatively new to baking, does the cake go directly from the oven to the freezer? Or cool for a few min then freezer? 

  90. The frosting was TO DIE FOR! Ate a few spoon fulls haha. But I found the same issues as several others have, dense as could be. After the oven portion it looked fluffy enough but putting it in the freezer made it look like a pumpkin pie. It was edible but nothing I would make again. I had to re read that last step like 5 times to make sure I wasn’t going crazy… but I did as I was told and instantly regretted it.

  91. I made the Cake in a Bundt Tin wanted to impress guests. It was worth the agrivation as was concerned it might be damp in middle, I baked cake an Extra 20 mins & was perfect Only placed in Freezer after 20 mins & definitively kept the cake moist. Within 24 hrs the cake is 95% eaten and enjoyed by those that Tested this New Recipe rated 5 * !

  92. Hmm I find it weird when you stated the baking soda 1/2 tablespoon but my measuring spoon goes from teaspoon up to 1 tablespoon max… So I don’t know what is going on but can you give an exact measurement in terms of Grams? like 1/2 tablespoon to gram is…?

  93. My goodness!!!!! ..This is indeed the best banana cake i ever ate.. Thanks ,Holly.. I got the most amazing comments from my family… Im soo keeping this recipe

  94. The cake is awesome! I love baking and my husband suggested a banana cake instead of banana bread and found this recipe. I will be making this again.

  95. OMG..  This recipe is absolutely amazing and moist.  Easy to make and tastes wonderful.  I added a half cup of minced walnuts as well.  I only wanted to use my leftover ripe bananas and found this amazing cake recipe.  Its easy and the instructions are great.  Thank you

  96. I was very excited to make this cake!  Munkids fsvorite is banana cake and they stopped selling the box mix years ago.  I followed instructions to a t.  Skmethjng went wrong as it is very heavy.  Frosting is delicious!  I reread and see during the adding of the flour it states to STIR, not MIX.  I was using a kitchenaid so certainly over Mixed this part!!!!  Can you add a note at this part of the instructions?  I will try again!  

  97. 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?

  98. 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! 

  99. 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.

  100. 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!!

  101. 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.

  102. 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.

  103. 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!

  104. 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!!!

  105. 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?

  106. 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.

  107. 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

  108. 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.

  109. 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.

  110. 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

  111. 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 !! 

  112. 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.

      1. Doesn’t say that in the recipe!! Wondering if going straight to the freezer is what made it so god- awful dense and thick. It wasn’t light and fluffy at all and I didn’t even use a mixer to put the flour in, just stirred by hand.

  113. 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 ^^

    1. I haven’t tried this as a layer cake so I can’t say for sure. If you do make it, please let us know how it turned out for you.

  114. 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! 

  115. 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!

    1. Yes, I clear a space and cool it in the freezer (or in the winter, I just put it out on the deck). :) It makes a big difference!

      1. Should I use a metal pan? I would think a glass pan would break once you put the hot cake in freezer directly from the oven?

        1. Yes, this works perfectly in a metal pan. If I use pyrex I let it cool slightly (20 min) before putting it into the freezer.

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

  117. 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.

  118. 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 :)

  119. 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

  120. 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.

    1. I have not tried this, however if you decide to try to make it into banana bread please let me know how it works.

  121. 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!

  122. 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!

  123. 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!?!

    1. 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!

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

  125. 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

  126. 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!

  127. 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?

  128. 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

    1. 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.

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

  130. 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?

    1. I can’t say for sure why your egg mixture wasn’t fluffy after that amount of time. Were your eggs and butter at room temperature?

  131. 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!

    1. The cake in the photo is actually the cake made in the video… which is the exact recipe you see. Nothing to ‘fess. :)

  132. 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. :)

  133. 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.

  134. 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

    1. 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.

  135. 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.

  136. 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!

  137. 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 :)

  138. 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!

  139. 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

  140. 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

    1. 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)?

    2. 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!

  141. 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

    1. 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.

  142. 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 =)

  143. 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!

  144. 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

    1. Buttermilk does work just fine in this recipe. If you don’t lower the temperature, the cake will overcook so that would likely be the problem.

  145. 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.

  146. 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

  147. 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!

  148. 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!

    1. 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.

  149. 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.

  150. 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!

    1. I’m sorry it didn’t work out for you, we’ve made it several times and it always comes out moist and delicious. If you don’t turn down the oven, the cake will become overcooked.

  151. 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

    1. Yes it definitely works well. I would suggest baking the whole cake as directed and freezing half of it once baked for a later date.

      1. I just made this cake. It is absolutely divine! It is everything that I thought it would be. DELICIOUS! thanks for posting!

  152. 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!

  153. 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!

  154. 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 ??

    1. 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.

  155. 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.

  156. 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. :)

  157. 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!!

    1. I haven’t tried this in 8″ pans so I can’t say for sure but I start checking them at about 35 minutes to test for doneness.

  158. 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?

    1. I would suggest adding about 1 cup. If you toss the nuts with a little bit of flour before adding to the batter, they won’t sink the the bottom. :) Enjoy!

  159. 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.

  160. 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

    1. To each their own, but I thought it was AMAZING!! Have to agree it is heavier than fluffy, but SO moist and tasty!! Looking forward to trying it as cupcakes!

  161. 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!

  162. 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.

  163. 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.

  164. 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

    1. 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!

  165. 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

    1. 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!

    1. You would need something with a little bit of acidity. So either milk & lemon juice (or substitute white vinegar for lemon juice) or you can use buttermilk in its place.

    1. 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!

  166. 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.

    1. I’m sorry I haven’t cooked in a turbo so I can’t say for sure how to adapt the recipe. I would suggest looking in your manual for tips.

    1. I have only made this in a 9×13 pan. If you read through the comments, there are other readers who have successfully tried other pans (such as cupcake pans).

  167. 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!

    1. 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.

  168. 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?

    1. 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.

  169. 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!

    1. You need to use over ripe bananas to get the banana flavor. Fresh bananas mostly taste starchy and maybe that’s why you couldn’t taste it. She also mentioned in the instructions to not over mix because then the cake will be dense and chewy.

  170. 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.

  171. 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??

    1. 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!

  172. 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! : )

  173. 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!

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

  175. 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.

    1. 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. 

    1. 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.

      1. 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: 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! :)

        1. 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!

        2. 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

    1. 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!

  176. 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..???

    1. 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!

      1. it was too hard to even scrape with a 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.

        1. 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! :)

        2. 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.

    1. 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.

  177. 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.

  178. 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!

    1. 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.

  179. 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?

      1. 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
        • 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)

      2. 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

      1. 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!!

        1. 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.

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

  180. 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!

    1. 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!!

      1. 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…

        1. 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!

    2. 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.

  181. 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!!!!

      1. I’m not sure why for most the temperature/time works perfectly but for a couple of you it didn’t bake. :/ I’d recommend turning up the heat slightly and baking until a toothpick comes out clean.

    1. The ones that are having trouble with it not baking at 275 degree, did y’all preheat the oven to 350 and then reduce to 275 when you placed the cake in the oven?

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

        1. 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.

        2. 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!

      1. 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.

        1. Hello there, I find Truvia is not that great in baking and it personally opens my appetite which I certainly don’t need. If you want to use canned frosting, use cream cheese frosting x 2 cans, mix with 2 cups icing sugar and a half tsp lemon juice (fresh). Hope this is helpful.

    1. 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!

        1. 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.

        2. Is it all purpose flour. Just wondering because I have recipes that you use baking powder or baking soda with self rising flour. Sounds really good can’t wait to try it. I just didn’t want to mess up on the flour. Thank you so much 

  183. 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

      1. 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.