Best Banana Cake Recipe

This banana cake has been described as “the best ever”. We think it’s worthy of a place in your recipe box.

Cake

  • 1 1/2 cups bananas, mashed, ripe
  • 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

Frosting

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

Directions
1 Preheat oven to 275°.
2 Grease and flour a 9 x 13 pan.
3 In a small bowl, mix mashed banana with the lemon juice; set aside.
4 In a medium bowl, mix flour, baking soda and salt; set aside.
5 In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6 Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7 Beat in the flour mixture alternately with the buttermilk.
8 Stir in banana mixture.
9 Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10 Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11 For the frosting, cream the butter and cream cheese until smooth.
12 Beat in 1 teaspoon vanilla.
13 Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14 Spread on cooled cake.
15 Sprinkle chopped walnuts over top of the frosting, if desired.

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Comments (10)

on

This is "The Best Ever" . I have been making this for about a year now and it gets rave reviews! I think it is the most moist cake you will ever eat. Don't skip the freezer part. It won't be as good.

on

This banana cake recipe is FANTASTIC! I bake it low and slow, just like the recipe states, in two NordicWare 9x2.5 inch heavy aluminum rounds, parchment lined bottoms, flour-sprayed sides, cake-strip wrapped pans. Cakes rise almost to the top of the pans and are absolutely flat. I've never put mine in the freezer after baking; it's plenty moist from the start and stays that way even in refrig storage.

on

This cake has become legend! I have made it with and without freezer step. Both taste fine. However, If you are doing anything larger than 8" or 9" and you want to stack it (layer cake), definitely freeze the layers prior to handling as they are fragile.

rebeado, you can make a buttermilk substitute by placing one TBSP lemon juice or white vinegar in 1 c measuring cup, add milk to make up the rest of cup (needs to be at least 2% fat). It make not have exact flavor but will give desired acidity

on

I've been making this one for awhile now ever since I stumbled upon it online and read amazing reviews. Everyone always loves it, I've never made it in the correct pan however. I've always made it in my 8" or 6" and it works just fine. If I cover in fondant I substitute BC icing or chocolate ganache, always a big hit!

on

Did anyone also have trouble with the 275 temperature? It took 1 hour 45 minutes to bake and it did not bake evenly. Next time I'm trying 350 degrees


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