Super moist banana cake recipe made with mashed bananas, buttermilk, and topped with rich cream cheese frosting. The ultimate comfort dessert!
You ever have a recipe that just sticks with you? Like, every time you make it, you’re right back in that moment? That’s exactly how I feel about this banana cake recipe.
I first tried it when visiting a dear friend — and not just casually visiting. She had just given birth to her 11th baby. (Yep… eleven. I know, wild, right?) I thought I was being helpful popping by, ready to lend a hand or, you know, offer moral support. But nope — she beat me to it and baked me this incredible banana cake.
I remember sitting there, balancing a coffee in one hand, fork in the other, while chaos and baby giggles filled the house. That first bite? Game-changing. It was tender, super moist (not sorry for the word — it applies), and had this sweet but subtle banana flavor that just felt… homey. Instantly, I knew I needed the recipe.
And I’ve been baking it ever since. Not just for others, but for myself too — because sometimes, you just need banana cake. No occasion necessary.
Why You’ll Love This Banana Cake Recipe?
Let’s be real — banana cake can sometimes fall into that banana bread territory. You know, kinda dense and… well… bread-y. This isn’t that.
This banana cake recipe is all about softness and tenderness. Thanks to the buttermilk and that clever freezer trick (more on that soon), every slice is incredibly moist without being heavy.
Plus, the cream cheese frosting? Oh, it seals the deal. It’s silky, slightly tangy, and balances the sweetness of the cake perfectly.
And best part? It’s simple. Nothing fancy, no weird ingredients, just good old-fashioned baking.
Basically, it’s comfort food at its absolute best. Sound familiar to what you’re craving right now? Thought so.
Ingredient Notes:
Sometimes, you just wanna toss everything in and hope for the best. But with baking, it pays to know your ingredients. Here’s the lowdown:
Bananas (1 ½ cups mashed)
→ Go super ripe here. The browner, the better. They bring sweetness and moisture.
Lemon Juice (2 tsp)
→ Not just a fancy touch. It stops the bananas from turning weird and brown.
All-Purpose Flour (3 cups)
→ Classic choice. No frills, just solid structure.
Baking Soda + Salt
→ Helps the cake rise and keeps it from tasting flat.
White Sugar (2 ⅛ cups)
→ A little extra sugar makes the cake light and sweet.
Butter (¾ cup + ½ cup for frosting)
→ Flavor, richness, and that melt-in-your-mouth vibe.
Eggs (3)
→ These hold everything together. No skimping.
Vanilla Extract (2 tsp + 1 tsp for frosting)
→ Adds warmth and makes the flavors cozy.
Buttermilk (1 ½ cups)
→ This right here is why the cake’s so tender. No shortcuts here.
Cream Cheese (8 oz)
→ That dreamy frosting isn’t happening without this.
Confectioners’ Sugar (3 ½ cups)
→ Makes the frosting sweet and smooth.
How To Make Banana Cake?
Step 1: Preheat & Prepare
Preheat your oven to 275°F. Yep, that’s low. Low and slow is the secret here. Grease and flour a 9×13-inch pan so nothing sticks.
Step 2: Mix the Bananas
Mash those bananas and stir in the lemon juice. This keeps them pretty and fresh-looking. You know how bananas love to go brown and weird? Not here.
Step 3: Dry Ingredients
Whisk together flour, baking soda, and salt. Basic stuff, but don’t skip this step. Mixing dry first prevents lumps later.
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Step 4: Cream It Up
In your biggest bowl, beat the sugar and butter until fluffy. Really whip it — this makes the cake light. Add eggs one by one, beating after each. Stir in vanilla. Smells amazing already, right?
Step 5: Bring it All Together
Add the flour mixture and buttermilk in turns, mixing gently. Then stir in the banana mixture until it all looks smooth and creamy.
Step 6: Bake
Pour it into your prepared pan and pop it into the oven. Bake for about an hour — check with a toothpick to be sure it’s done. It should come out clean.
Step 7: The Freezer Trick
This is wild, but trust me. As soon as the cake comes out of the oven, stick it straight in the freezer (yep, hot cake and all). Leave it there for 45 minutes. This makes it extra moist.
Step 8: Make the Frosting
While the cake cools, beat the butter and cream cheese until smooth. Add vanilla and sugar, mixing until creamy. You want it spreadable, not runny.
Step 9: Frost and Enjoy
Spread that gorgeous frosting all over your cooled cake. Slice, serve, and prepare for the compliments. Seriously, people will ask for seconds.
Storage Options:
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Room Temperature: Covered, it’s fine for about 2-3 days.
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Refrigerator: Will keep for about a week. I actually prefer it cold.
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Freezer: You can freeze slices for up to 3 months. Just thaw and enjoy!
Variations and Substitutions:
Because let’s be honest, sometimes you wanna switch it up.
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No Buttermilk? Use regular milk with a splash of lemon juice or vinegar.
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Add Nuts: Walnuts or pecans? Yes, please.
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Make It Gluten-Free: Use a gluten-free all-purpose flour blend.
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Chocolate Chips? Sure, toss some in if you’re feeling wild.
What to Serve with Banana Cake?
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Coffee or Tea: A match made in heaven.
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Fresh Berries: Makes it feel fancy.
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Ice Cream: Vanilla works like a charm.
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On Its Own: Honestly? It doesn’t need much. It’s that good.
Frequently Asked Questions:
Can I skip the freezer step?
Technically, yes. But why would you? It takes the cake from good to oh wow.
Can I use frozen bananas?
Yep, just thaw and drain them first. Works like a charm.
What if I don’t have buttermilk?
No biggie. Use milk + lemon juice or vinegar.
This Banana Cake Recipe is more than just another dessert — it’s a little slice of comfort. Whether you’re baking for friends, family, or just because (I’m totally in the just because camp), it delivers every single time.
So… are you team cold cake or warm from the oven? I’m curious. Tell me in the comments below — and save me a slice if you can.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Banana Cake Recipe
Ingredients
For the Cake:
- 1 ½ cups mashed bananas
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- 2 ⅛ cups white sugar
- ¾ cup butter softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups buttermilk
For the Frosting:
- ½ cup butter softened
- 1 8-ounce package cream cheese, softened
- 1 teaspoon vanilla extract
- 3 ½ cups confectioners' sugar
Instructions
Prepare for Baking
- Preheat the oven to 275°F (135°C). Grease and flour a 9x13-inch baking pan to prevent the cake from sticking.
Combine the Bananas and Lemon Juice
- In a small bowl, combine the mashed bananas and lemon juice. Set aside to prevent discoloration.
Prepare the Dry Ingredients
- In a separate medium bowl, whisk together the flour, baking soda, and salt. This ensures even distribution and prevents clumping.
Cream the Butter and Sugar
- In a large mixing bowl, beat the white sugar and softened butter together until the mixture is light and fluffy, approximately 3 to 4 minutes.
Incorporate the Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
Combine Wet and Dry Mixtures
- Gradually add the flour mixture alternately with the buttermilk to the butter mixture. Begin and end with the dry ingredients. Mix until just combined.
Add the Banana Mixture
- Gently fold the banana and lemon juice mixture into the batter until evenly incorporated.
Bake the Cake
- Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
Apply the Freezer Method
- Immediately after removing the cake from the oven, place the pan directly into the freezer for 45 minutes. This step locks in moisture and enhances the cake’s texture.
Prepare the Frosting
- While the cake cools, beat the softened butter and cream cheese until smooth. Add the vanilla extract and continue mixing. Gradually incorporate the confectioners' sugar and beat until the frosting becomes creamy and spreadable.
Frost the Cake
- Once the cake has completely cooled, evenly spread the prepared frosting across the surface.
Serve
- Slice and serve as desired. Enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
