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!
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. Top with cream cheese and you will have a dessert that is hard to resist having seconds. This 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.
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
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Preheat oven to 275 degrees.
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Grease and flour 9 x 13 pan or 10 inch round.
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Mash bananas with lemon juice, set aside.
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Mix flour, baking soda and salt together.
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In large mixing bowl, cream butter and sugar until light and fluffy.
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Beat in eggs, one at a time.
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Mix in vanilla.
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Mix in flour mixture a bit at a time alternating with the buttermilk.
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Stir in banana mixture.
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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.
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Remove from oven and place directly into the freezer for 30 minutes. (makes cake very moist)
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After 30 minutes remove from freezer, frost with cream cheese frosting.
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Keep cake refrigerated until ready to serve.
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Frosting
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Cream butter and cream cheese together until smooth.
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Add vanilla.
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Add icing sugar, combine, then beat on high speed until frosting is smooth.
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Spread on cooled cake.
Enjoy this other great dessert recipe, Cinnamon Swirl Cake
What is icing sugar?? I have never heard of it..do you mead powered sugar?? HELP PLEASE!!
Yes icing sugar and powdered sugar are the same thing 🙂
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!
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.
How long did you bake the 9″ round & cupcakes?
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 9×13. As every oven tends to bake differently, make sure you use the toothpick to test doneness.
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!!! 🙂
Mrs. G, the baking temperature is 275 degrees. Let me know how it turns out!
Don’t have a convection oven. What temp & time for conventional oven?
you don’t see banana cake very often. this sounds like a great recipe. i love cream cheese frosting too!
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.
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.
Hi Will egg whites work the same as whole eggs
Nope, sorry, this recipe needs whole eggs to turn out right.
GREAT RECIPE. I understand you can make muffins or cupcakes with this recipe. I need to try this.
can switch the butter milk for normal milk or is there something else i can use in place of it…ty
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)
This looks lovey, just wandering the temperature is in fahrenheit or celsius?
Saaya, it is baked at 275 degrees fahrenheit. I know it sounds like a low temperature for baking a cake, but it works!
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.
That is GREAT! so glad you let me know how you liked the recipe 🙂
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
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.
Can I make a 2 layer 10 inch cake with the same amounts or would I need to adjust it?
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.
2 cups butter…as in real butter, not margarine??
2 cups butter…as in real butter, not margarine??
Hi Brithal, yes this recipe does require real butter
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!!!
So glad you enjoyed the recipe Brittany, this is by far one of my more requested recipes!
OMG Laureen~!!! I made this in a 9×13 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!!!
Wags, that is great to hear!!
Instead of using a 9×13 cake pan, would an round angel food cake pan work? temperature and cooking time the same?
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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.
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!
That is great Bethany, I know the freezer thing sounds weird, but it really does add to the amazing moistness of the Banana Cake.
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!
That is so cute, so glad you enjoy the recipe, really appreciate you taking the time to let me know 🙂
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!! 🙂
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.
I also made this cake in a 9×13 baking pan so there would be more servings.
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! 🙂
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!
That is awesome, glad everyone loved it and you got so many servings from it.
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.
You’re awesome!, thank you so much for sharing!
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
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!
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!!!
Hi laureen,
Is there a substitution for butter milk as we don’t have it around.
thanks
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!
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.
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.
Can you double the recipe for the 9×13
Hi Lorie, you don’t need to double the recipe as it is for 9×13 pan. When I bake it in my round cake pan I usually have batter left over to make 6 cupcakes.
Before putting the hot pan from the oven into the freezer, do I have to wrap it first?
Hi Patty, no don’t wrap it, just take it out of the oven and put immediately into the freezer.
My freezer has glass shelves…
I would put a towel or wood cutting board on the shelve, then the cake. I’m not sure if placing hot cake on a freezing glass shelve could crack it.
This Cake is AWESOME! I am not a baker at all and it turned out fantastic!
Fastastic Tineke!
Has anyone tried this without the freezer step? Is it still good? My pans are ceramic, so they can’t go from oven to freezer.
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?
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.
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
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.
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)?
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 9×13 cake pan I leave in in the pan and frost top. I have not used this freezing method on any other cakes.
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
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.