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!

frosted banana cake with a banana on top on a wood plate
4.9 from 939 votes↑ Click stars to rate now!
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The Best Banana Cake

This Banana Cake is soft, moist and rich all at the same time! Once cooled this cake is topped with a totally irresistible lemon cream cheese frosting for a perfect dessert your family will love.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 15 servings

Ingredients  

  • 1 ½ cups milk
  • 2 ½ tablespoons lemon juice divided
  • 1 ⅓ cup mashed bananas
  • cup butter softened
  • ½ cup brown sugar
  • 1 cup white sugar
  • 3 large eggs
  • 1 teaspoons vanilla
  • 3 cups flour
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt

FROSTING

  • 8 ounces cream cheese
  • cup butter softened
  • 1 teaspoon lemon juice
  • 1 ½ teaspoons lemon zest from 1 lemon
  • 3-3 ½ cups powdered sugar

Instructions 

  • Preheat oven to 350°. 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

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).
4.9 from 939 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 470 | Carbohydrates: 70g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 84mg | Sodium: 331mg | Potassium: 178mg | Fiber: 1g | Sugar: 48g | Vitamin A: 680IU | Vitamin C: 3.1mg | Calcium: 62mg | Iron: 1.5mg

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

Course Dessert
Cuisine American

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Slice of Banana Cake on a plate

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

Very slightly adapted from food.com 

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About the author

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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Comments

    1. We haven’t tried this recipe in a bundt pan, but other readers have with success. We would love to hear how it turns out for you!

  1. I’ve made this a dozen times and it’s outstanding. I’m a seasoned baker and a dessert snob and it passes with flying colors in our house! Just made it for Father’s Day yesterday, per my husband’s request. The lemon in it really sets it apart. I had a different go to banana cake for a few years, then came across this one and it was the lemon in the recipe that grabbed my attention. There’s no going back! Question: thanks for including the nutrition information. Could you tell me what a serving size is? I couldn’t find that specified anywhere.5 stars

    1. Hi Sarah, we cut a 9×13 into 15 pieces. Each piece is considered a serving. Hope that helps!

  2. This cake was absolutely AMAZING..I followed all the directions exactly and it was such a dreamy cake I made for my son’s 9th bday..it was all gobbled up by the time our last guest leftso decadent! Thank you so much!5 stars

  3. This was the best banana cake! I substituted gluten free flour, because I have celiac, but that was the only change I made and it was delicious!!! I’ll definitely be making this again!5 stars

  4. I’m baking mine now but I messed up. Completely forgot the milk and lemon juice mixture. I also cut sugar in half and accidentally over beat my sugar and butter after adding the eggs and the fluffiness fell apart. It’s in the oven and is rising just fine, but having trouble cooking through. I also didn’t have the right pan size and using a bread loaf pan. Wish me luck! I’ll let the thread know what happens.

    1. I can’t rate the recipe in fairness yet —- but with all my mistakes I will say it’s still very yummy. Forgetting the milk and using the wrong pan made it a bit dry and dense, and cooked unevenly, but with the frosting, still delicious!

  5. I normally don’t write comments but I used this as the base for my mom‘s birthday cake this year and alternated this cake with strawberry filling, pineapple filling, and chocolate ganache, and finished it off with a not so sweet whipped frosting it was absolutely to die for!!!!5 stars

  6. This is by far THE BEST banana cake EVER OMG!! I made no adjustments. I’m never baking banana bread again.. ok not ever but this is a winner! Thank u for sharing 5 stars

      1. This recipe is simply amazing!! I was told once at a celebration that it was disrespectful how good it was! Delicious every time!5 stars