This Banana Cake is soft, moist and rich all at the same time! Once cooled, this cake is topped with an irresistible lemon cream cheese frosting. It makes for a perfect dessert your family will love.
Banana cake is one of those timeless bakes that brings comfort and warmth with every bite. Soft, moist, and naturally sweet, it’s a wonderful way to turn overripe bananas into something truly delightful. The mashed bananas add flavor. They also give a beautiful tenderness. This keeps the cake fluffy and moist for days. With its golden crust and inviting aroma, banana cake feels just as perfect for a casual family snack. It is also ideal for a special occasion dessert.
What makes banana cake so loved is its versatility. It can be enjoyed plain for a light, everyday treat. You can also elevate it with additions like chopped walnuts, chocolate chips, or shredded coconut for extra indulgence. Add a drizzle of glaze. Sprinkle powdered sugar or add a creamy frosting on top. These can transform it into an elegant centerpiece for gatherings and celebrations.
Beyond its taste, banana cake carries a touch of nostalgia. It’s the bake that reminds many of home kitchens. It brings to mind shared moments and recipes passed down through generations. Whether served warm from the oven or chilled the next day, it never fails to bring comfort. Paired with a cup of tea or coffee, it offers a simple yet heartwarming treat. Even a glass of milk can join banana cake to always satisfy.
What You Need to Make Banana Cake
- ▢ 1 ½ cups milk
- ▢ 2 ½ tablespoons lemon juice divided
- ▢ 2 cup mashed bananas
- ▢ ⅔ cup salted butter softened
- ▢ ½ cup brown sugar
- ▢ 1 cup white sugar
- ▢ 3 large eggs
- ▢ 1 teaspoons vanilla
- ▢ 3 cups flour
- ▢ 1 ½ teaspoons baking soda
frosting
- ▢ 8 ounces cream cheese
- ▢ ⅓ cup butter softened
- ▢ 1 teaspoon lemon juice
- ▢ 1 ½ teaspoons lemon zest from 1 lemon
- ▢ 3-3 ½ cups powdered sugar
Cooking Instructions for Banana Cake
- Preheat oven to 350°. Grease and flour a 9 x 13 pan.
- Place 1 ½ tablespoons lemon juice in a measuring cup. Top to 1 ½ cups with milk. Set aside.
- Mix together mashed banana with 1 tablespoon lemon juice, set aside.
- Beat together butter, brown and white sugar until mixed. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting).
- Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until mixed. (Do not over mix). Fold in bananas. Pour into prepared pan.
- Put into the oven and reduce heat to 300°F. Bake for 60 – 70 minutes. See note below. Bake just until a toothpick inserted in the center comes out clean. Do not over bake.
- Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.
frosting
- Cream together butter & cream cheese until fluffy. Add in lemon zest and juice.
- Add powdered sugar a little at a time until you reach desired consistency. Spread over cooled cake.
Notes & Tips for the Perfect Banana Cake
- Use ripe bananas: The more brown spots, the sweeter and more flavorful your cake will be.
- Don’t over mix the batter: Gently fold in the dry ingredients to keep the cake soft and fluffy.
- Add-ins for variety: Stir in walnuts, pecans, raisins, or chocolate chips for extra texture and taste.
- Frosting options: Cream cheese frosting is a classic. You can also use buttercream or chocolate ganache. Alternatively, keep it simple with a dusting of powdered sugar.
- Storage: Store at room temperature for up to 2 days, or in the fridge for up to 5 days. Freeze slices for up to 2 months.
- Quick trick: If your bananas aren’t ripe enough, bake them (unpeeled) at 300°F (150°C) for 15–20 minutes. This will soften and sweeten them.
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❓ Frequently Asked Questions
1. Can I use frozen bananas for banana cake?
Yes! Thaw frozen bananas completely, drain any excess liquid, and mash before adding to the batter. They work just as well as fresh ripe bananas.
2. How do I store banana cake?
Banana cake can be stored in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 5 days.
3. Can banana cake be frozen?
Absolutely. Wrap slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
4. Can I make banana cake without eggs?
Yes! You can replace eggs with applesauce, yogurt, or flaxseed meal mixed with water. The texture will stay moist and delicious.
5. How do I know when my banana cake is done baking?
Insert a toothpick in the center—if it comes out clean or with just a few crumbs, the cake is ready. Avoid over baking to keep it moist.
6. What frosting goes best with banana cake?
Cream cheese frosting is the most popular choice, but buttercream, chocolate ganache, or even a light glaze work beautifully too.
Banana cake
Banana cake is a soft, moist, and flavorful dessert that beautifully captures the natural sweetness of ripe bananas. Its tender crumb and light texture make it perfect for enjoying with a cup of tea or coffee, while the rich banana aroma fills the kitchen as it bakes. This cake can be kept simple for an everyday treat or dressed up with a layer of cream cheese frosting, a dusting of powdered sugar, or even chopped nuts for extra crunch. Loved for its homely charm and comforting taste, banana cake is an ideal way to use overripe bananas and turn them into something truly special.
Ingredients
- 1 ½ cups milk
- 2 ½ tablespoons lemon juice divided
- 1 ½ cup mashed bananas
- ⅔ cup salted butter softened
- ½ cup brown sugar
- 1 cup white sugar
- 3 large eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 ½ teaspoons baking soda
frosting
- 8 ounces cream cheese
- ⅓ cup butter softened
- 1 teaspoon lemon juice
- 1 ½ teaspoons lemon zest from 1 lemon
- 3-3 ½ cups powdered sugar
Instructions
- Preheat oven to 350°. Grease and flour a 9 x 13 pan.
- Place 1 ½ tablespoons lemon juice in a measuring cup. Top to 1 ½ cups with milk. Set aside.
- Mix together mashed banana with 1 tablespoon lemon juice, set aside.
- Beat together butter, brown and white sugar until mixed. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting).
- Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until mixed. (Do not over mix). Fold in bananas. Pour into prepared pan.
- Put into the oven and reduce heat to 300°F. Bake for 60 – 70 minutes. See note below. Bake just until a toothpick inserted in the center comes out clean. Do not over bake.
- Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.
frosting
- Cream together butter & cream cheese until fluffy. Add in lemon zest and juice.
- Add powdered sugar a little at a time until you reach desired consistency. Spread over cooled cake.
Notes
- Use ripe bananas: The more brown spots, the sweeter and more flavorful your cake will be.
- Don’t over mix the batter: Gently fold in the dry ingredients to keep the cake soft and fluffy.
- Add-ins for variety: Stir in walnuts, pecans, raisins, or chocolate chips for extra texture and taste.
- Frosting options: Cream cheese frosting is a classic. You can also use buttercream or chocolate ganache. Alternatively, keep it simple with a dusting of powdered sugar.
- Storage: Store at room temperature for up to 2 days, or in the fridge for up to 5 days. Freeze slices for up to 2 months.
- Quick trick: If your bananas aren’t ripe enough, bake them (unpeeled) at 300°F (150°C) for 15–20 minutes. This will soften and sweeten them.
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Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 683Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 87mgSodium: 301mgCarbohydrates: 125gFiber: 2gSugar: 100gProtein: 6g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
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