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
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
I’m sorry you didn’t enjoy this cake, it’s one of our favorites!
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!
Do you put milk in frosting mix?
I did not add milk to the frosting.
is there no baking powder in the banana cake recipe?
There is no baking powder in this recipe.
Hi, I would like to try your recipe, but could u tell me the quantities in grams? Thank u so much.
I am unable to provide ingredients in grams however you can find conversions here.
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!
I’m so glad you enjoyed it! I’m with you, just bring me a spoon and some frosting! :)
I made the banana bread and it was amazing! Best banana bread recipe
I’m so glad you loved it!
PLEASE…If substituting vanilla for 1 teaspoon lemon juice AND 1and half teaspoon lemon zest………HOW MUCH vanilla?
I teaspoon of vanilla can be used in the frosting in place of the lemon juice and lemon zest.
Thank you !
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.
I’m so glad you enjoyed it!
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
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!
Thanks for the great recipe for banana cake. Will definitely look at the other recipes.
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!
Could I use heavy cream instead of lemon/milk combo??
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.
What type of milk? Can I use skim? I want to do whatever is best.
I usually use low fat (such as 2%).
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 1½ cups buttermilk.
If you are referring to the frosting, you can use lemon extract but you will need a much smaller amount. Enjoy!
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.
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.
Oh omg can’t wait to try and my this, banana cake is my favorite…
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?
I have only made this as written. If you try it, please let us know how it works out for you!
What flour and sugar do you use is it self raising or plain flour and granulated sugar or caster sugar I’m from UK
All purpose flour and granulated sugar.
Can I use another pan?
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).
Did you try another pan? I’d like to do two 8×8 rounds and hope it’ll work.
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.