This is, hands down, the BEST banana cake I’ve ever had. It’s soft, moist and rich all at the same time! Once cooled this cake is topped with a totally irresistible lemon cream cheese frosting for a perfect dessert your family will love.
I love a good banana cake, it just reminds me of being a kid because my Grandpa and Grandma made the BEST banana cupcakes. I can still smell them baking in my grandma’s kitchen, waiting impatiently with my sisters.
This cake is reminiscent of my favorite banana cupcakes. It is soft and fluffy and incredibly moist and topped with my favorite ever lemony cream cheese frosting.
As much as I love a fluffy banana cake, I love it even more when it’s topped with an amazing cream cheese frosting! I add in a little bit of lemon zest and lemon juice for extra flavor in my cream cheese frosting but if you prefer, you can leave out the lemon and substitute vanilla.
Regardless of how you top it, once you try this cake, it’ll be your go-to. Every time you have overripe bananas on the counter you’ll want to make this recipe! In fact, I often buy extra bananas to ripen and make this cake!
Tips to ensure a soft moist result:
- Ensure your ingredients are at room temperature (eggs and butter)
- You need the acidity from the lemon juice (& milk) mixture. Subbing in just milk or cream won’t work. (You can use buttermilk in its place if needed).
- When mixing your butter, sugar, eggs and vanilla, beat the mixture until VERY fluffy, almost the consistency of a fluffy buttercream frosting. This should take about 5 minutes.
- When adding the flour mixture you want to mix until just combined. Over-mixing will cause a dense chewy result.
- The cooking time on this cake can vary! Check your cake at 55 minutes, if it isn’t ready, continue cooking until a toothpick comes out clean (this can be up to an additional 20 minutes depending on your oven). The result will be a moist and irresistible banana cake.
Happy Baking!
Ingredients
- 1 ½ cups milk
- 2 ½ tablespoons fresh lemon juice divided
- 1 ⅓ cups mashed bananas about 4 medium bananas
- ⅔ cup unsalted butter softened
- ½ cup brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
Frosting
- 8 ounces cream cheese
- ⅓ cup butter softened
- 1 teaspoon fresh lemon juice or vanilla extract
- 1 ½ teaspoons lemon zest from 1 lemon, optional
- 3-3 ½ cups powdered sugar
Instructions
- Preheat oven to 350°F. Grease and flour a 9 x 13 pan.
- Place 1 ½ tablespoons lemon juice in a measuring cup. Top to 1 ½ cups with milk. Set aside.
- Mix together mashed banana with 1 tablespoon lemon juice, set aside.
- Beat together butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting).
- Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in bananas. Pour into prepared pan.
- Put into the oven and reduce heat to 300°F. Bake 60 – 70 minutes (see note below) or just until toothpick inserted in center comes out clean (do not over bake).
- Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.
FROSTING
- Cream together butter & cream cheese until fluffy. Add in lemon zest and juice.
- Add powdered sugar a little at a time until you reach desired consistency. Spread over cooled cake.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This recipe has been retested and updated 11/20/16.
Very slightly adapted from food.com
Hi Holly!
This recipe sounds delish!. Plan to make it today as i have some overipe bananas. Just one question.. How long do i have to wait after i take the cake out from the oven to put it in the freezer?. I have never tried this way ever before so a little apprehensive about putting a warm cake in the freezer!
I usually allow 15-20 min or so before putting in the freezer. Hope that helps! :)
Do you have a recipe version in grams please. Can’t wait to make it and haven’t got a clue about cups! Ignorant I know! Thanks.
Caroline, I am unable to provide ingredients in grams however you can find conversions here. Enjoy!
Loved this cake easy and so moist cream cheese frosting was delish. You’ll be happy you made it
I am so glad you enjoyed this recipe Sandi!
Just made this today and it is absolutely delicious !! Very moist ! I definitely recommend this recipe!
I am so glad you enjoyed this banana cake Vicki!
I just put this in the oven. Can’t wait to try it!
I hope you enjoyed the cake Jen!
This was Delicious! The mild sweetness of the cake with the tartness of the frosting was a great balance. Followed the recipe exactly, it came out fabulous. I’ve never heard of putting a cake In Freezer for added moistness, but this was super moist. Easy recipe, with standard pantry ingredients. It’s a real keeper. Thank you!
So glad you loved it Karla! It’s one of our favorites too!
I made this cake and frosted it with chocolate icing and topped it off with chopped pecans. I love bananas and chocolate together!!
I do too Donna! I love the idea of topping with chocolate and pecans! Yum!
I made today and used gf namaste flour and coconut sugar instead of brown sugar! Also made banana cream cheese frosting by mixing lemon juice w smashed banana instead of lemon zest. It was a hit!!! So good.. Best frosting ever-
Your frosting does sound great Melisa! Thanks for sharing!
Can I use this cake batter to make banana cupcakes? Would I have to do anything different?
I have only made this in a 9×13 pan Molly. If you read through the comments, there are other readers who have successfully tried other pans (such as cupcake pans). You may enjoy my Banana Nut Crunch Muffins (a big hit with my family), Banana Muffins or another old family favorite, Banana Cupcakes. This recipe was handed down from my Grandpa! Hope that helps!
The recipe did not need the lemon zest and lemon juice in the frosting. It overpowered the cream cheese and banana flavors. If I made it again, I would omit the lemon flavors.
Also, I would use real buttermilk. It is always better than using milk with lemon juice or vinegar.
We really enjoy the lemon flavor in the frosting, but feel free to omit it if you prefer. We’ve tested this recipe both ways, and there is no noticable difference between the buttermilk and lemon or vinegar with milk, but most people have those on hand.
I made this cake today!! Just had my first piece, absolutely delicious!! I made my frosting with, half a banana and two drops banana extract, instead of the lemon. Fabulous!!!
So glad you loved it Jeanette!
I’m hoping to make the banana cake later today and would like to know whether you use salted or unsalted butter.
I use unsalted butter. If using salted butter I would omit the salt.
I made this with my 7 year old and it turned out beautifully! The frosting was absolutely delicious and I will be using that with other things too. The only thing I didn’t do was put it in the freezer… my freezer was full and I didn’t feel like shuffling things around to accommodate a 9×13 pan! It still was perfectly moist and fluffy. I’m sure the ones that had trouble with it coming out dense over mixed, which is easy to do with baking! Now I need to check out your other recipes. Thanks for sharing!
I am so glad you loved it Stacy!
Its 1/2 Tablespoon of baking soda? That’s not a typo right? This cake looks scrumptious….can’t wait to make it. Thanks so much!
That’s correct (½ tablespoon = 1½ teaspoons). Enjoy!
I just want to make sure that its really 1/2 T of baking soda. Is that right?
This cake looks soooooo good….can’t wait to make it. Thanks so much! :)
Yes, the recipe is correct as written. (½ tablespoon = 1½ teaspoons) Enjoy Tammy, let us know how it goes!
What can I use in place of eggs? I need to make an eggless version coz the family I’m gonna make this for does not eat eggs.
I have only made this as written. I would suggest looking online for egg replacement options.
This cake is so delicious! I just made it today and my son and hubby love it! I will be making it again.
So glad they loved it, it’s always a hit around here too Stacy!
I am getting ready to make this Banana Cake with my granddaughter. Can’t wait to try it!!
Have a fun time with your granddaughter Monica!
I made the banana cake and carrot cake for my moms birthday. Everyone love them! Easy cakes too make! I will be making them again. Thank you so much for your site.
Faye Hillis
You’re so welcome Faye. I’m happy to hear the cake was such a success and that you are enjoying the site!
We have company coming that requires Gluten Free eating, can I replace the flour with gluten free flour? is the ration 1 to 1?
I’m sorry Jeri, I don’t follow a GF lifestyle so I’m not sure but hopefully another reader can help you! If you purchase GF flour, there might be directions on the package to help you.
Can thia be made into a 9 inch layer cake?
Stephanie, 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), so you may gather some advice there.
I make my dad a double layer heart shaped banana cake every year for his birthday, using his mom’s recipe. It is always too dense and seems dry, so I want to try this one next year. This recipe is similar to my grandma’s (I think my error was over-mixing, and I have never tried the freezer). My grandma’s only bakes for 25 minutes. Do you think if I divided this into 2 9 inch heart shaped pans, that 25 minutes would be the correct baking time? Or if you have any advice on the baking time, please let me know! Thanks! I used your frosting recipe for last night’s cake and it was great.
Kristen, 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), so you may gather some advice there.