My All Time favourite recipe for Moist Banana Cake with Cream Cheese frosting. Ultra moist, flavourful and once you try it you will agree it is the best banana cake you have ever ate!
The secret to this banana cake being so moist is you take it out of the oven and immediately cool it in the freezer for 30 minutes. This cake tastes great plain but exceptional with cream cheese frosting.
I usually make this recipe in a 9 x 13 baking pan, but if you make in in a 9 inch round such as I did as seen in the photos, you will have extra batter to make about 6 cupcakes. Moist Banana Cake with Cream Cheese Frosting tastes best served chilled so cover and store in the refrigerator until ready to serve.
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.
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Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Ingredients
- 1 1/2 cups very ripe bananas mashed
- 2 tsp lemon juice
- 3 cups all purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup butter softened
- 2 cups sugar
- 3 large eggs
- 1 tsp vanilla
- 1 1/2 cups buttermilk
- Frosting double recipe if you like lots of frosting
- 1 package cream cheese softened 8oz
- 1/2 cup butter softened
- 1 tsp vanilla
- 3 1/2 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 15 minutes (may required longer baking time depending on pan you use. Test with toothpick, when inserted in centre 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.
Enjoy this other great dessert recipe, Cinnamon Swirl Cake
Laureen King says
September 27, 2014 at 7:11 amHi Patty, no don’t wrap it, just take it out of the oven and put immediately into the freezer.
Pauline Aubin says
March 6, 2016 at 11:35 amHi 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
March 6, 2016 at 12:08 pmHey 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
June 17, 2016 at 12:38 pmI’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
June 17, 2016 at 12:53 pmHi 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
August 19, 2016 at 9:23 pmHi, 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
August 19, 2016 at 9:40 pmWhen 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 9×13 cake pan I leave in in the pan and frost top. I have not used this freezing method on any other cakes.
Ruth says
October 15, 2016 at 4:50 pmWhat 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
October 15, 2016 at 7:52 pmHi 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
November 18, 2017 at 10:43 amWhat 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
November 18, 2017 at 7:20 pmThe lemon juice is a flavour enhancer but you would be fine to leave it out
Jenna says
March 31, 2018 at 2:31 pmHi ,
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
March 31, 2018 at 2:40 pmHi Jenna, yes it is a sweet cake recipe
Merle Rahn says
November 7, 2018 at 5:05 pmNOTE 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
November 8, 2018 at 5:32 amHi Merle, I just made this cake in a 9×13 pan 3 quart size and had no problems with it over flowing. How high was your cake pan?
Lauri Eide says
February 9, 2019 at 11:11 amIs 275 degrees correct oven temp?
Laureen King says
February 15, 2019 at 5:36 amyes Lauri 275º is the tempertaure to bake at.
Monica says
February 18, 2019 at 10:09 pmLooks delicious! About how many ripe bananas is 1 1/2 cups?
Laureen King says
February 20, 2019 at 1:47 pmHi Monica, about 3 bananas
Susan says
April 29, 2019 at 4:52 pmCan you make this in a 11×15 inch pan?
Laureen King says
April 30, 2019 at 6:11 amHey Susan, I think that would be too large of a pan.