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A slice of banana cake with white frosting is lifted from a cake decorated with chocolate slivers on a crystal platter.

Moist Banana Cake with Cream Cheese Frosting

Course: Dessert
Cuisine: American
Keyword: banana cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 669kcal
Author: Laureen King
This moist banana cake with cream cheese frosting is so flavourful. Easy to make and perfect for using ripe bananas.
Print Recipe

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

My husband loves a thick layer of cream cheese frosting so I usually double the frosting recipe.

Nutrition

Calories: 669kcal | Carbohydrates: 99g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 448mg | Potassium: 192mg | Fiber: 1g | Sugar: 72g | Vitamin A: 974IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg