The Best Banana Cake

This banana cake is a delightful treat that perfectly balances the sweetness of ripe bananas with a creamy, indulgent frosting. It’s a classic recipe that never fails to impress, and it’s incredibly easy to make.

Why You’ll Love This Recipe:

You’ll love this recipe for its simplicity and incredible taste. The moist, flavorful cake paired with the luscious cream cheese frosting creates a truly irresistible combination. Whether it’s for a special occasion or a simple family gathering, this banana cake is sure to be a hit.


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


  1. Preheat oven to 275°F /135C.
  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 the banana mixture.
  9. Pour batter into prepared pan and bake in preheated oven for one hour or until a toothpick inserted in the center comes out clean.
  10. Remove from the 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 the cooled cake.
  15. Sprinkle chopped walnuts over the top of the frosting, if desired (or hearts!).

Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Kcal: 350 per serving
Servings: 12


Store the cake in an airtight container in the refrigerator for up to 5 days. If you’d like to freeze it, wrap the cake tightly in plastic wrap and aluminum foil, and it will keep well for up to 3 months.

Recipe Tips:

  • For a variation, consider adding a handful of chocolate chips to the batter for a delightful twist.
  • Ensure the bananas are very ripe for the best flavor and sweetness in the cake.
  • If you prefer a lighter frosting, you can reduce the amount of icing sugar to achieve the desired consistency.

Enjoy this delicious banana cake, and don’t be surprised if it becomes a new family favorite!

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