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
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 🙂
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.
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.
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!!
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!
2 cups butter…as in real butter, not margarine??
Hi Brithal, yes this recipe does require real butter
2 cups butter…as in real butter, not margarine??
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.
Hi Laureen,
I would also like to use 2 10 round pans. Are you sure the recioe is enough?
Hi Lisa, this recipe will make a 9×13 or one 10 inch round not two.
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.
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 🙂