Moist Banana Cake with Cream Cheese Frosting
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.
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.
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 1/2 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.
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.
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 (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
Tried this recipe?Let us know how it was!
Enjoy more tasty banana recipe like Best Banana Bread and Banana Muffins.
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 🙂