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
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.
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.
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 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.
Hi Patty, no don’t wrap it, just take it out of the oven and put immediately into the freezer.
Do you keep them in the cake pans when you put it in the freezer?
Yes the cake stays in the pan.
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.
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.
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!!!
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!
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.