Moist Banana Cake with Cream Cheese Frosting
This Banana cake recipe is so moist, rich, and full of banana flavour. Topped with fluffy Cream Cheese Frosting, it is the perfect dessert to make when you have ripe bananas.
I originally published this post June 24, 2013, now updated with new tips and photos.
My friend Rona says this is hands down the best Banana cake recipe she has ever made and it comes out perfect every time. In fact, I think she has made it more than I have now.
So if you are looking for a recipe to use up your overripe bananas, this Moist Banana Cake with Cream Cheese Frosting will be a hit! Looking for more delicious banana recipes – bake some Banana Muffins, Banana Spice Cookies, or a classic Banana Bread.
I updated this post, first published on my blog in 2013, with helpful tips to guide you step by step through making this super moist banana cake.
What makes this Homemade Banana cake so moist?
My secret to making this incredibly moist cake is removing the cake from the oven and then immediately placing it into the freezer for 30 minutes. Don’t skip this step – it takes the banana cake to a whole new level of moist and delicious! Top with a classic cream cheese frosting for an exceptional dessert your family will love.
Ingredients
Bananas: The bananas should be very ripe, mostly brown with a few yellow areas. Overripe bananas are soft and sweeter which creates outstanding banana flavour. Do not use green or firm bananas, they won’t give your banana cake the flavour or moisture it needs.
Yes, thaw frozen bananas at room temperature and drain off any excess liquid.
Buttermilk: Helps the cake stay soft and moist rather than dry or crumbly.
I prefer store-bought buttermilk, as it is thicker with a preferred tangy flavour. In a pinch you can make your own by adding 1 tablespoon of fresh lemon juice or white vinegar to 11/2 cups of whole milk. Let sit for 5-10 minutes.
Butter: you can’t beat the rich, creamy flavour that only butter can deliver in homemade desserts. I used unsalted, but salted will also work, just reduce the salt by 1/8 teaspoon.
Lemon Juice: adding a little fresh lemon juice to the mashed bananas helps the cake rise evenly and balances the sweetness of the banana flavour.
Pantry Ingredients: all-purpose flour, baking soda, sugar, eggs and pure vanilla extract.
How to make Moist Banana Cake with Cream Cheese Frosting
Grease and lightly dust baking pan with flour.
Mash the bananas with lemon juice. Set aside.
Whisk together the dry ingredients.
Beat together the butter and sugar.
Beat in the eggs, one at a time. Add vanilla.
Add the flour mixture a bit at a time alternating with the butter milk.
Blend in the bananas.
Spread into prepared pan.
Bake 275ºF for about 1 hour or until done.
Remove cake from the oven and immediately place into the freezer for 30 minutes.
Frost with cream cheese frosting.
Baking Tips
- All ingredients should be at room temperature before starting.
- When adding the flour mixture, mix just until combined with the wet ingredients. Do not over-mix the batter.
- Checking for doneness – this cake is baked at a lower temperature 275ºF which normally takes about 1 hour for a 9 x 13 baking pan. A 10-inch round pan will take a bit longer. Also, depending on whether you bake using a convection oven or regular oven baking time can vary 15-20 minutes. Test the cake by inserting a toothpick into the center. When it comes out clean or a few moist crumbs, the cake is done. If wet, it needs more time to bake. Also, the top of the cake should be golden brown, not glossy or liquid in the middle.
How to make cream cheese frosting
Cream cheese frosting is the classic topping for banana cake. I also use it on my Blueberry Zucchini Cake. It is slightly tangy and spreads beautifully over the cake. My husband loves cream cheese frosting and always requests the recipe to be doubled for an extra thick layer of frosting.
Ingredients
- 8 ounces cream cheese (room temperature)
- 1/2 cup butter (room temperature)
- 1 teaspoon pure vanilla extract
- 31/2 cups confectioners’ sugar (also known as powdered sugar or icing sugar)
- Optional – add 1-2 teaspoons of fresh lemon juice for a tangy flavour.
Directions
Beat the cream cheese and butter together until creamy and smooth. Add the vanilla and confectioners’ sugar. Beat until light and smooth. Spread on cooled cake.
Serving and Storage
- Serve: This cake tastes great chilled or at room temperature.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Store the cake in an airtight container and freeze for up to 3 months. Thaw in the refrigerator before serving.
Made-from-Scratch cake recipes
Using simple, high-quality ingredients and a whole lot of care for the best cake recipes.
Moist Banana Cake with Cream Cheese Frosting
Ingredients
Banana Cake Ingredients
- 1 1/2 cups very ripe bananas mashed
- 2 teaspoons fresh lemon juice
- 3 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter room temperature
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups buttermilk
Cream Cheese Frosting Ingredients
- 8 ounces cream cheese room temperature
- 1/2 cup butter room temperature
- 1 teaspoon pure vanilla extract
- 3 1/2 cups confectioners' sugar also known as powdered sugar or icing sugar
- 1-2 teaspoons fresh squeezed lemon juice optional
Instructions
- Preheat oven to 275º F.
- Grease and lightly dust with flour a 9 x 13 baking pan or 10 inch round.
- Mash the bananas with the lemon juice, set aside.
- Whisk together the flour, baking soda and salt.
- In a large bowl, beat the butter and sugar together using a standing mixer or hand mixer.
- Add the eggs one at a time, beat until well combined.
- Stir in the vanilla extract.
- Add the flour mixture a bit at a time alternating with the buttermilk. Mix until combined, but do not over-mix.
- Blend in the bananas until fully combined. Do not over-mix.
- Spread the batter into prepared cake pan. Bake 275ºF for about 1 hour. Check for doneness: this cake is baked at a lower temperature 275º F which normally takes about 1 hour for a 9 x 13 baking pan. A 10-inch round pan takes a bit longer. Depending on whether you are baking in a convection oven or regular oven baking time can vary by 15-20 minutes. Test by inserting a toothpick into the center of the cake. When it comes out clean or a few moist crumbs, the cake is done. If wet, it needs more time to bake. Also, the top of the cake should be golden brown, not glossy or liquid in the middle.
- Remove the cake from the oven and immediately place it into the freezer for 30 minutes.
- After 30 minutes remove from freezer, allow to completely cool and frost with cream cheese frosting.
- Keep cake refrigerated until ready to serve.
- Frosting
- In a large bowl beat the butter and cream cheese together until smooth.
- Add the vanilla extract.
- Mix in the confectioners' sugar. Beat on high speed until the frosting is smooth and creamy.
- Spread evenly onto cooled cake.
Notes
Nutrition
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!
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)
GREAT RECIPE. I understand you can make muffins or cupcakes with this recipe. I need to try this.
Hi Will egg whites work the same as whole eggs
Nope, sorry, this recipe needs whole eggs to turn out right.
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.
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.
Don’t have a convection oven. What temp & time for conventional oven?
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!
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.
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 🙂