All-time favorite recipe for using overripe banana. Moist Banana Cake with Cream Cheese frosting is ultra moist, rich and packed with amazing banana flavor.
Once you try this recipe, I'm sure you will agree it is the best banana cake you have ever had! This banana cake gets rave reviews whenever I make it and is my number one most requested cake to make! I always buy extra bananas so I can have some overripe ones for this recipe as well as my Banana Bread or Banana Muffins.The secret to this cake being so moist is taking it out of the oven and immediately placing it in the freezer for 30 minutes to cool. Don't skip this step as it takes this banana cake recipe to a whole new level of moist and delicious! Â Once cooled I slather it with fluffy cream cheese frosting.
How to make Moist Banana Cake with Cream Cheese Frosting
- Start with ingredients at room temperature.
- Bananas must be overripe. For baking, I like to use bananas that are mostly brown but still have a few yellow areas.
- I use buttermilk in this recipe. It adds to the soft texture, moistness and gives a bit of a tang. Can you substitute milk for the buttermilk in this cake? Although I prefer buttermilk, if you don't have it available you can substitute with 1 ½ cups of whole milk and 1 tablespoon of lemon juice or white vinegar. Stir and let stand for 5-10 minutes.
- If you love cream cheese frosting, you may want to double the cream cheese frosting in this recipe.
- I usually make this recipe in a 9 x 13 baking pan or 10 inch round pan which may require a longer baking time. I also bake on convection mode in my oven. If using a regular oven baking time may vary. Be sure to test with a toothpick, when inserted into center of cake the toothpick comes out clean.
- Moist Banana Cake with Cream Cheese Frosting tastes best served chilled so cover and store in the refrigerator until ready to serve. It will keep refrigerated for up to 3 days.
Moist Banana Cake with Cream Cheese Frosting
My All Time favourite recipe for Moist Banana Cake with Cream Cheese frosting. Ultra moist and incredibly flavourful.
Ingredients
- 1 ½ cups very ripe bananas mashed
- 2 teaspoon lemon juice
- 3 cups all purpose flour
- 1 ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup butter softened
- 2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 ½ cups buttermilk
- Frosting double recipe if you like lots of frosting
- 1 package cream cheese softened 8oz
- ½ cup butter softened
- 1 teaspoon vanilla
- 3 ½ cups icing sugar confectioners sugar
Instructions
- Preheat oven to 275 degrees.
- Grease and flour 9 x 13 pan or 10 inch round.
- Mash bananas with lemon juice, set aside.
- Mix flour, baking soda and salt together.
- In large mixing bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time.
- Mix in vanilla.
- Mix in flour mixture a bit at a time alternating with the buttermilk.
- Stir in banana mixture.
- Pour batter into pan and bake for about 1 hour (may required longer baking time depending on pan you use. Test with toothpick, when inserted in center of cake toothpick comes out clean.
- Remove from oven and place directly into the freezer for 30 minutes. (makes cake very moist)
- After 30 minutes remove from freezer, frost with cream cheese frosting.
- Keep cake refrigerated until ready to serve.
- Frosting
- Cream butter and cream cheese together until smooth.
- Add vanilla.
- Add icing sugar, combine, then beat on high speed until frosting is smooth.
- Spread on cooled cake.
Notes
I like to have a thick layer of cream cheese frosting so I usually double the frosting recipe.
Nutrition
Calories: 602kcalCarbohydrates: 98gProtein: 6gFat: 22gSaturated Fat: 13gCholesterol: 95mgSodium: 424mgPotassium: 160mgFiber: 1gSugar: 72gVitamin A: 712IUVitamin C: 2mgCalcium: 52mgIron: 2mg
Tried this recipe?Let us know how it was!
Enjoy more tasty banana recipe like Best Banana Bread and Banana Muffins.
Anonymous says
What is icing sugar?? I have never heard of it..do you mead powered sugar?? HELP PLEASE!!
Laureen King says
Yes icing sugar and powdered sugar are the same thing 🙂
babestango says
Pour batter into pan and bake for 1 hour or until toothpick inserted in centre come out clean.
Remove from oven and place directly into the freezer for 30 minutes. (makes cake very moist)
YOU MEAN TO SAY... no need to cool down the cake first before freezing it??? am i reading this right? hope to hear from you soon.. eager to try this... thanks!
Laureen King says
Hi Babestango, yes immediately after taking cake out of oven, put into freezer for 30 minutes, then remove from freezer, add frosting, then keep refrigerated.
Mrs. G says
How long did you bake the 9" round & cupcakes?
Laureen King says
Hi Mrs G, I baked the cake for 60 minutes (convection oven), cupcakes for 40 minutes. It would probably work much easier to use 2 round 8 inch pans or just 1 9x13. As every oven tends to bake differently, make sure you use the toothpick to test doneness.
Mrs. G says
Thanks! I would also like to confirm the baking temperature (275°). This recipe sounds fabulous. I plan to make it tomorrow so I want to make sure I get it right. Thanks again!!! 🙂
Laureen King says
Mrs. G, the baking temperature is 275 degrees. Let me know how it turns out!
Kelli Gatton says
Don't have a convection oven. What temp & time for conventional oven?
Dina says
you don't see banana cake very often. this sounds like a great recipe. i love cream cheese frosting too!
Laureen King says
Dina, thank you kindly. Cream Cheese frosting is one of my fans! I get a little carried away with sampling it as I am frosting the cake.
Laureen King says
Hi Kelli, the temperature will be the same, bit may have to bake 10 or so longer, check with tooth pick test at 1 hour , then every 5 minutes after that. Done when toothpick inserted in middle of cake comes out clean.
Anonymous says
Hi Will egg whites work the same as whole eggs
Laureen King says
Nope, sorry, this recipe needs whole eggs to turn out right.
Anonymous says
GREAT RECIPE. I understand you can make muffins or cupcakes with this recipe. I need to try this.
barnie07 says
can switch the butter milk for normal milk or is there something else i can use in place of it...ty
Laureen King says
Barnie, I have always used buttermilk, but you could make your own buttermilk by adding 1 tbsp of lemon juice to 1 cup measuring cup, then fill up with milk. Stir then let sit 2 minutes. (now you have homemade buttermilk)
Saaya Kamita says
This looks lovey, just wandering the temperature is in fahrenheit or celsius?
Laureen King says
Saaya, it is baked at 275 degrees fahrenheit. I know it sounds like a low temperature for baking a cake, but it works!
Anonymous says
I made this Sunday for a reunion. Oh my Lord!!! It is delicious! I cheated and just used commercial cream cheese icing and sprinkled pecans on top. Everyone loved it and I've had two co-workers ask for the recipe (the only ones I shared the cake with!). Thank you for a delicious and easy recipe.
Laureen King says
That is GREAT! so glad you let me know how you liked the recipe 🙂
hi says
Hi, i am wanting to make this cake a couple of days before a birthday party and then ice/decorate it the day before the party (as i'm not going to have time on the day to make it). Should i keep it in the fridge for the three days before the party or should i put it in a storage container in the pantry??
Thank you
Laureen King says
You should keep it refrigerated in an airtight container (so it doesn't dry out). I actually prefer to eat the cake right out of the fridge a bit chilled.
Anonymous says
Can I make a 2 layer 10 inch cake with the same amounts or would I need to adjust it?
Laureen King says
I think the recipe as is would make 2 10 inch layers, you will need to double up the icing for the layers. Baking time would also be reduced.
Lisa Herbold says
Hi Laureen,
I would also like to use 2 10 round pans. Are you sure the recioe is enough?
Laureen King says
Hi Lisa, this recipe will make a 9x13 or one 10 inch round not two.
brithal says
2 cups butter...as in real butter, not margarine??
brithal says
2 cups butter...as in real butter, not margarine??
Laureen King says
Hi Brithal, yes this recipe does require real butter
Brittany says
I made this last night... AMAZING! I wasn't sure about baking at 275 but you're absolutely right on! It helped keep the cake super moist and from burning. Frosting is very yummy and everything turned out perfectly. I ended up making a layer cake since the recipe makes a good amount of batter, which I'm glad it did and the frosting is sweet so a little goes a long way. I would say the taste and texture deserves 100%, great recipe, thanks!!!
Laureen King says
So glad you enjoyed the recipe Brittany, this is by far one of my more requested recipes!
Wags says
OMG Laureen~!!! I made this in a 9x13 and it was FABULOUS!!! I'm going to try muffins today so I can throw them in the freezer and keep the icing in the fridge and eat one as needed!!! Thanks for sharing!!!
Laureen King says
Wags, that is great to hear!!
Anonymous says
Instead of using a 9x13 cake pan, would an round angel food cake pan work? temperature and cooking time the same?
Laureen King says
This comment has been removed by the author.
Laureen King says
I used a 9 inch round when I made this and took the photos, but I had left over batter which I used for cupcakes. So a 10 round would work better. You may have to adjust cooking time a bit, just check for doneness with a toothpick (comes out clean) The cooling time would be the same.
Bethany Susan says
I made this last night. Made two changes: added 1/2 cup more banana (because I needed to use them up), and used half raw sugar and half powdered sugar (that's what I had on hand). IT IS DELIGHTFUL! One of the best things I have ever made! Thanks. And the freezer thing really does work. Perfect texture!
Laureen King says
That is great Bethany, I know the freezer thing sounds weird, but it really does add to the amazing moistness of the Banana Cake.
Anonymous says
I made these tonight and my little cousin said, "this is the best thing you've ever made! It's now my favorite!!" And I agree; it was extremely moist and delicious! SO GOOD! Thank you for the recipe, I plan on making it quite often!
Laureen King says
That is so cute, so glad you enjoy the recipe, really appreciate you taking the time to let me know 🙂
Anonymous says
Hiya! My dad's planned his 50th a week in advance - 100+ invites and I'm stressing about desserts! What do you recommend the best way to store this cake if I make 2 days in advance? Keep frozen in the freezer and defrost 24 hrs before frosting....or do the freezer thing and keep in the fridge ready to frost? LOL thanks in advance!! 🙂
Laureen King says
Hello, I just made this for my Dad's 80th Birthday! I also made it 2 days ahead, after doing the freezer thing keep it in the fridge. Make sure it is tightly sealed so it doesn't dry out. I didn't frost it until day of. You can make the frosting ahead, but be sure to let it get to room temperature before frosting. If you run out of time store bought cream cheese frosting is a great alternative.
Laureen King says
I also made this cake in a 9x13 baking pan so there would be more servings.
Anonymous says
Thanks so much for replying!! Can't wait to bake this, I can do it today now! 🙂
Will also be doing a larger tin! :S fingers crossed it works out! 🙂
Anonymous says
Ended up using a random 11 x 15 roasting tray, about 2 inches deep, and turned out really well!
I used 4 bananas coming to about 2 cups in all, the cake was about 2 inches high, frosting included and I was able to get 48 pieces...everybody LOVED the cake, and all commented on how moist it was! Thanks again!
Laureen King says
That is awesome, glad everyone loved it and you got so many servings from it.
Anonymous says
SHUT THE FRONT DOOR!!!!!!!! HANDS DOWN THE ABSOLUTELY BEST EVER BANANA CAKE I HAVE EVER HAD AND MADE. SOOOOOO MOIST. THE FREEZER I THINK IS THE SECRET WEAPON. I HAVE NOT ONLY SHARED THIS WITH MY KIDDIES (LOL) BUT HAVE SHARED WITH THE NEIGHBORS AND THEY ARE SPEECHLESS AFTER TRYING IT. I STILL HAVE ALOT LEFT AFTER SHARING AND MANY TRIPS TO THE REFRIGERATOR AFTER EVERYONE IS IN BED . WILL DEFINITELY BE MAKING THIS AGAIN AND AGAIN!! THANK YOU FOR SHARING!! FOR SURE 5 STARS AND IS ONE OF THE BEST RECIPES IN MY RECIPE BOOK.
Laureen King says
You're awesome!, thank you so much for sharing!
Anonymous says
HI laureen I was wondering how long this lasts in the refrigerator and can it be frozen after it has been iced? I would love to make two and freeze one. Thanks again
Laureen King says
Good morning, I have kept mine in the refrigerator for a week, although it usually never lasts that long. I have never tried to freeze it but I think it would freeze quite well. I'll will try freezing one this week and see how it works!
Anonymous says
Thank you. Definitely let me know how you make out with freezing it. I think we should start a group for banana cake eaters anonymous. Whew!!!
amature says
Hi laureen,
Is there a substitution for butter milk as we don't have it around.
thanks
Laureen King says
Make your own substitution for buttermilk the following way:
Add either 1 tablespoon of lemon juice OR 1 tablespoon of white vinegar to measuring cup.
Add milk (any kind will do) to fill to 1 cup line, stir and leave sit 10-15 minutes. Milk will curdle a bit and then you can substitute it in any recipe that calls for buttermilk!
amature says
Hi laureen,
thanks for the tip but one more question please di i use the whole thing meaning milk curdle and its water or only the curdle.
Laureen King says
Hi, sorry but small correction- you need a total of 1 1/2 cups of buttermilk, so if you have already made 1 cup, just add another mix of 1/2 cup milk stirred together with 2 teaspoons of vinegar or lemon juice. After it has curdled, stir together and use entire 1 1/2 cups of homemade buttermilk as recipe directs.
Lorie Johnson says
Can you double the recipe for the 9x13
Laureen King says
Hi Lorie, you don't need to double the recipe as it is for 9x13 pan. When I bake it in my round cake pan I usually have batter left over to make 6 cupcakes.
Laureen King says
Hi Patty, no don't wrap it, just take it out of the oven and put immediately into the freezer.
Jaime says
Do you keep them in the cake pans when you put it in the freezer?
Laureen King says
Yes the cake stays in the pan.
Pauline Aubin says
Hi Laureen your cake looks delicious I can't wait to try it!
I was wondering if an angel food cake pan would be OK to use and how to adjust the baking time?
Laureen King says
Hey Pauline, if you use an angel food cake pan you will have too much batter and it will overflow, the recipe would probably make 2 cakes in angel food pans or make a dozen muffins with excess batter. Not too sure about cooking time, so best to keep checking with toothpick test, I would start testing after 45 minutes.
Monica says
I'm making this recipe into cupcakes,how lovely long should I leave these in the oven for cupcakes,and are there any other changes I should make for cupcakes? Thanks
Laureen King says
Hi Monica, I would check the cupcakes after 40 minutes.(using toothpick testing) ovens can vary especially I find when baking at lower temperatures so the cupcakes could take anywhere from 40-60 minutes to bake.
Shweta says
Hi, would love to try this recipe. Should I remove it from the pan after the freezer step n then frost it? Will this method work for all cakes( as I just started a home business)?
Laureen King says
When I bake it in a round pan I remove cake after freezing it to decorate (make sure you grease and flour cake pan) If using a 9x13 cake pan I leave in in the pan and frost top. I have not used this freezing method on any other cakes.
Ruth says
What if I don't have a freezer big enough to store the cake? Can I just put the cake in the fridge instead?
Thanks
Laureen King says
Hi Ruth, the freeze trick brings the temperature down quickly and makes for a moist cake. But I'm sure placing in the fridge would be good, may not be quite as moist, but still great.
Pamela Gaymon says
What is the purpose for the lemon juice ? And can it be omitted ? I have none on hand,but have everything else.Looks like an awesome recipe! Can't wait to try this one.
Laureen King says
The lemon juice is a flavour enhancer but you would be fine to leave it out
Jenna says
Hi ,
Just a quick question-
Is this a sweet cake?
I want to make this but i dont know if this is sweet, as i do not like super sweet cakes.
thanks 🙂
Laureen King says
Hi Jenna, yes it is a sweet cake recipe
Merle Rahn says
NOTE THIS BATTER IS TOO MUCH FOR A 9X 13 PAN .I HAD BATTER ALL OVER MY OVEN. IT IS DELICIOUS , BUT NEXT TIME I WILL USE A 9X13 AND A 6X6
Laureen King says
Hi Merle, I just made this cake in a 9x13 pan 3 quart size and had no problems with it over flowing. How high was your cake pan?
Lauri Eide says
Is 275 degrees correct oven temp?
Laureen King says
yes Lauri 275º is the tempertaure to bake at.
Monica says
Looks delicious! About how many ripe bananas is 1 1/2 cups?
Laureen King says
Hi Monica, about 3 bananas
Susan says
Can you make this in a 11x15 inch pan?
Laureen King says
Hey Susan, I think that would be too large of a pan.
joan mann says
IS OVEN TEMP. CORRECT 275
Laureen King says
yes Joan that temperature is correct
Glenda says
The recipe reads 275 degrees preheated oven that seems awfully low to bake a cake.
Laureen King says
Yes Glenda, that is the correct baking temperature.