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    Home » Recipes » Dessert Recipes

    Moist Banana Cake with Cream Cheese Frosting

    April 14, 2020 by Laureen King

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    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. via @artandthekitch
    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.
    Slice of banana cake with layer of cream cheese frosting lifted from whole cake with cake server on a decorative glass plate. 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!  Once cooled I slather it with fluffy cream cheese frosting.

    Slice of banana cake with layer of cream cheese frosting on a decorative blue plate.

    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.

    Whole banana cake covered with cream cheese frosting, topped with thin chocolate sticks.

    Slice of banana cake with layer of cream cheese frosting lifted from whole cake with cake server on a decorative glass plate.

    Moist Banana Cake with Cream Cheese Frosting

    Laureen King
    My All Time favourite recipe for Moist Banana Cake with Cream Cheese frosting. Ultra moist and incredibly flavourful.
    3.71 from 103 votes
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    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 602 kcal

    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
    Keyword moist banana cake, cake, banana dessert
    Tried this recipe?Let us know how it was!

    Slice of banana cake with layer of cream cheese frosting lifted from whole cake with cake server on a decorative glass plate.

    Enjoy more tasty banana recipe like Best Banana Bread and Banana Muffins.

    Slice of banana cake with layer of cream cheese frosting lifted from whole cake with cake server on a decorative glass plate.

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    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. via @artandthekitch

    More Dessert Recipes

    • Best Banana Bread
    • Eggnog Bundt Cake
    • Butterscotch Rice Krispie Squares
    • Cookies and Cream Fudge

    Reader Interactions

    Comments

    1. Laureen King

      September 27, 2014 at 7:11 am

      Hi Patty, no don't wrap it, just take it out of the oven and put immediately into the freezer.

      Reply
      • Jaime

        May 16, 2020 at 4:49 am

        Do you keep them in the cake pans when you put it in the freezer?

        Reply
        • Laureen King

          May 24, 2020 at 7:18 am

          Yes the cake stays in the pan.

          Reply
    2. Pauline Aubin

      March 06, 2016 at 11:35 am

      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?

      Reply
      • Laureen King

        March 06, 2016 at 12:08 pm

        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.

        Reply
    3. Monica

      June 17, 2016 at 12:38 pm

      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

      Reply
      • Laureen King

        June 17, 2016 at 12:53 pm

        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.

        Reply
    4. Shweta

      August 19, 2016 at 9:23 pm

      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)?

      Reply
      • Laureen King

        August 19, 2016 at 9:40 pm

        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.

        Reply
    5. Ruth

      October 15, 2016 at 4:50 pm

      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

      Reply
      • Laureen King

        October 15, 2016 at 7:52 pm

        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.

        Reply
    6. Pamela Gaymon

      November 18, 2017 at 10:43 am

      5 stars
      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.

      Reply
      • Laureen King

        November 18, 2017 at 7:20 pm

        The lemon juice is a flavour enhancer but you would be fine to leave it out

        Reply
    7. Jenna

      March 31, 2018 at 2:31 pm

      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 🙂

      Reply
      • Laureen King

        March 31, 2018 at 2:40 pm

        Hi Jenna, yes it is a sweet cake recipe

        Reply
    8. Merle Rahn

      November 07, 2018 at 5:05 pm

      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

      Reply
      • Laureen King

        November 08, 2018 at 5:32 am

        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?

        Reply
    9. Lauri Eide

      February 09, 2019 at 11:11 am

      Is 275 degrees correct oven temp?

      Reply
      • Laureen King

        February 15, 2019 at 5:36 am

        yes Lauri 275º is the tempertaure to bake at.

        Reply
    10. Monica

      February 18, 2019 at 10:09 pm

      Looks delicious! About how many ripe bananas is 1 1/2 cups?

      Reply
      • Laureen King

        February 20, 2019 at 1:47 pm

        Hi Monica, about 3 bananas

        Reply
    11. Susan

      April 29, 2019 at 4:52 pm

      Can you make this in a 11x15 inch pan?

      Reply
      • Laureen King

        April 30, 2019 at 6:11 am

        Hey Susan, I think that would be too large of a pan.

        Reply
    12. joan mann

      December 14, 2019 at 5:55 am

      IS OVEN TEMP. CORRECT 275

      Reply
      • Laureen King

        December 14, 2019 at 8:28 am

        yes Joan that temperature is correct

        Reply
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