Best Ever Banana Cake with Cream Cheese Frosting
This is one of the BEST banana cakes I have ever tasted! I thought the oven temp of 275 degrees sounded a little low, but this cake baked up and rose beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little freezer trick to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread. Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one! Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!
This is one of the BEST banana cakes I have ever tasted! I thought the oven temp of 275 degrees sounded a little low, but this cake baked up and rose beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little freezer trick to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread. Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one! Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 3 large eggs
- 3 cups flour
- 2 teaspoons vanilla
- 1 teaspoon vanilla
- 1 1/2 cups buttermilk
- 1 1/2 teaspoons baking soda
- 3/4 cup butter softened
- 2 teaspoons lemon juice
- 1 package cream cheese softened
- 1 1/2 cups bananas mashed, ripe
- 2 1/8 cups sugar
- 3 1/2 cups icing sugar
- chopped walnuts
- Carbohydrate 1344.69732401643 g
- Cholesterol 2875.31750079607 mg
- Fat 652.393398631372 g
- Fiber 12.6163497880313 g
- Protein 85.9927366852549 g
- Saturated Fat 378.174095521754 g
- Serving Size 1 1 9x13 pan, 16 serving(s) (3469g)
- Sodium 123742.589510125 mg
- Sugar 1332.0809742284 g
- Trans Fat 55.2200543540598 g
- Calories 11306 calories
Step-by-step
- Preheat oven to 275 degrees F (135 C).
- Grease and flour a 9 x 13 pan.
- In a small bowl, mix mashed banana with the lemon juice; set aside.
- In a medium bowl, mix flour, baking soda, and salt; set aside.
- In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in 2 tsp vanilla.
- Beat in the flour mixture alternately with the buttermilk.
- Stir in banana mixture.
- Pour batter into prepared pan and bake in preheated oven for one hour or until a toothpick inserted in the center comes out clean.
- Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
- For the frosting, cream the butter and cream cheese until smooth.
- Beat in 1 teaspoon vanilla.
- Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
- Spread on cooled cake.
- Sprinkle chopped walnuts over top of the frosting, if desired.
My Go-To Comfort Food: The Best Banana Cake Ever
As a busy working mom, finding time to bake is a luxury, but when I do, it has to be something special. This banana cake recipe isn't just a cake; it's an experience. It's a hug in a pan, a taste of home, a reminder of simpler times. The recipe itself is straightforward, deceptively so. The magic, I think, lies in those little details – the freezer trick for extra moistness, the slightly lower baking temperature that produces a perfectly risen, tender crumb. And of course, that incredible cream cheese frosting. The kind of frosting that is so smooth and decadent, you almost want to eat it straight from the bowl.
I discovered this recipe a while ago, and it quickly became a staple in my home. My kids adore it, and honestly, so do I. It's perfect for any occasion: a weekend brunch, a birthday celebration, a quiet evening at home. The beauty of this cake is its versatility. It holds up incredibly well, even better the next day, making it ideal for meal prepping or bringing to gatherings. This is my version of a culinary comfort blanket, and it makes any situation a little brighter.
I’ve experimented a bit with this recipe, and my suggestion is to always make it a day ahead. The flavors meld, the cake softens and takes the frosting to another level. The initial freezer step is, to me, essential; it locks in all that delightful moistness, and the texture is so pleasingly dense, rather like a moist carrot cake, but with the comforting sweetness of bananas. It's surprisingly adaptable too; I have substituted the buttermilk with a lemon-milk mix before without sacrificing flavor, something that came in handy during a recent buttermilk shortage in my town!
The frosting? Oh, the frosting! I tend to use the full recipe, leaving some extra to enjoy for myself (it is really that good!). Adding chopped walnuts is an optional touch, providing a pleasant crunch that offsets the soft sweetness of the cake perfectly. But honestly, even without the walnuts, it would still be the star of the dessert table. This isn't just a simple banana cake; it's a statement. It's a testament to the power of a perfectly baked dessert, the kind that makes you want to slow down, savor the moment, and appreciate the simple things in life.
I often find myself sharing this cake with friends and family, and the feedback is always overwhelmingly positive. People rave about its moistness, its texture, the delectable frosting. And honestly, making it is a really enjoyable process. It is as much about the baking process and the satisfying experience as it is the finished product. This cake isn't just dessert; it's a moment of pure happiness, something to truly cherish.
This isn't just a recipe; it's a story. It's a story of a busy woman finding joy in the simple act of baking, creating something beautiful and delicious for those she loves. It's a recipe that has brought countless smiles to my family's faces, and I hope it does the same for yours. So, grab those ripe bananas, gather your ingredients, and prepare to be amazed. Your taste buds will thank you, I promise!
