Creamy Banana Cake with Rich Cream Cheese Frosting Recipe

Introduction

This moist and flavorful banana cake is a delightful way to use ripe bananas. Topped with a creamy cream cheese frosting, it’s perfect for any occasion, from a simple dessert to a special treat.

Ingredients

• 1 1/2 cups ripe bananas, mashed
• 2 teaspoons lemon juice
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 2 1/8 cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk
• 1/2 cup butter, softened (for frosting)
• 1 (8 ounce) package cream cheese, softened (for frosting)
• 1 teaspoon vanilla (for frosting)
• 3 1/2 cups icing sugar (for frosting)

Instructions

1. Step 1: Preheat your oven to 275°F (135°C). Grease and flour a 9 x 13-inch pan.
2. Step 2: In a small bowl, mix the mashed bananas with lemon juice and set aside.
3. Step 3: In a medium bowl, combine the flour, baking soda, and salt. Set aside.
4. Step 4: In a large bowl, cream 3/4 cup softened butter and 2 1/8 cups sugar until light and fluffy.
5. Step 5: Beat in the eggs, one at a time, then stir in 2 teaspoons of vanilla.
6. Step 6: Beat in the flour mixture alternately with the buttermilk. Stir in the banana mixture until combined.
7. Step 7: Pour the batter into the prepared pan and bake for one hour or until a toothpick inserted in the center comes out clean.
8. Step 8: Remove the cake from the oven and place it directly into the freezer for 45 minutes to help retain moisture.
9. Step 9: For the frosting, cream together the 1/2 cup softened butter and cream cheese until smooth. Beat in 1 teaspoon vanilla.
10. Step 10: Gradually add icing sugar and beat first on low speed until combined, then on high speed until smooth.
11. Step 11: Spread the frosting evenly over the cooled cake.
12. Step 12: If desired, sprinkle chopped walnuts or decorative toppings over the frosting.

Tips & Variations

• Use very ripe bananas for the best natural sweetness and moisture.
• Swap buttermilk with plain yogurt or milk mixed with 1 tablespoon vinegar as a substitute.
• Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm spice flavor.
• For a nut-free version, omit walnuts or use toasted coconut flakes instead.

Storage

Store the banana cake covered in the refrigerator for up to 4 days. Keep it well wrapped or in an airtight container to prevent drying out. Before serving, you can bring it to room temperature or warm slightly in the microwave for about 10 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw them completely and drain any excess liquid before mashing to avoid a soggy batter.

What if I don’t have buttermilk?

You can make a buttermilk substitute by mixing 1 1/2 cups of milk with 1 1/2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.

Creamy Banana Cake with Rich Cream Cheese Frosting Recipe

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★★★★★

4.4 from 93 reviews

This moist and flavorful Banana Cake is made with ripe bananas, buttermilk, and a blend of classic cake ingredients, baked to perfection at a low temperature to retain moisture. Finished with a creamy, tangy cream cheese frosting, it’s a delightful dessert perfect for any occasion.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes plus 45 minutes freezing
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 1/2 cups ripe bananas, mashed
• 2 teaspoons lemon juice
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 2 1/8 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups buttermilk

Frosting Ingredients

• 1/2 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 3 1/2 cups icing sugar (powdered sugar)

Optional Topping

• Chopped walnuts or decorative hearts (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 275°F (135°C). Grease and flour a 9 x 13-inch baking pan to ensure the cake doesn’t stick.
2. Prepare Banana Mixture: In a small bowl, mix the mashed ripe bananas with the lemon juice. Set this mixture aside to incorporate later into the batter.
3. Mix Dry Ingredients: In a medium bowl, combine the flour, baking soda, and salt. Stir these dry ingredients together and set them aside.
4. Cream Butter And Sugar: Using a large mixing bowl, cream together the softened 3/4 cup butter and 2 1/8 cups sugar until the mixture is light, fluffy, and pale in color. This step is important for a light cake texture.
5. Add Eggs And Vanilla: Beat in the eggs one at a time into the creamed butter and sugar, ensuring each is fully incorporated before adding the next. Then mix in 2 teaspoons of vanilla extract.
6. Combine Mixtures: Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined. Gently fold in the banana mixture to maintain fluffiness.
7. Bake: Pour the prepared batter into the greased and floured 9 x 13-inch pan. Bake in the preheated oven for about one hour, or until a toothpick inserted into the center of the cake comes out clean.
8. Freeze Cake: Once baked, remove the cake from the oven and place it directly into the freezer for 45 minutes. This cooling step helps to keep the cake moist and firm for frosting.
9. Prepare Frosting: For the frosting, cream together the 1/2 cup softened butter and softened cream cheese until smooth. Beat in 1 teaspoon vanilla extract. Gradually add 3 1/2 cups icing sugar on low speed until combined, then increase to high speed and beat until the frosting is smooth and fluffy.
10. Frost The Cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
11. Optional Topping: Sprinkle chopped walnuts or decorative hearts over the frosting for added texture and aesthetic appeal if desired.

Notes

• Using very ripe bananas enhances natural sweetness and flavor.
• Freezing the cake after baking helps keep it moist and firm for easier frosting application.
• Ensure the butter and cream cheese for the frosting are softened to avoid lumps.
• You can substitute walnuts with pecans or leave the cake plain if preferred.
• Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: Banana Cake, Cream Cheese Frosting, Moist Banana Cake, Homemade Banana Cake, Birthday Cake, Dessert Recipe