The Best Banana Cake Recipe with cream cheese frosting involves the freezer and you won’t believe how moist it turns out every single time!
We actually already have a Perfect Banana Cake with Cream Cheese Frosting recipe on the blog so it was a huge debate whether we should even add this one to the blog, but in the end you know us, we have to share when we discover something good. This particular banana cake recipe is unique, so you may be surprised in just how it all goes down.
For the 4th of July this year we had a bundle of bananas that were in desperate need to be used. I hate seeing anything go to waste but felt like it wasn’t really time for The Best Banana Bread, but a tall, beautiful cake is always a hit at a party.
Because we had a lot of over ripe bananas, a fail on my part to get them chopped up and frozen for our freezer prep (remember our post on how to freeze fruit to make better smoothies) we were able to test this recipe out a bunch and only serve up the winner. It was a big hit, but my brother in law did request a chocolate chip version, so while we do have that Chocolate Chip Banana Cake with Peanut Butter Frosting I’ll have to get going on another version for him.
In fact, we have a killer chocolate banana cake as well, so we are thinking of doing a classic chocolate chip banana cake, a peanut butter banana cake and finally a zucchini banana cake.
4 Things That Make Banana Cake Moist
Everyone thinks the exact same thing about banana cake, how to make banana cake moist! It’s a lot harder than you make think as just because there’s mashed banana in something doesn’t mean it’s going to turn out moist and perfect.
We’ve discovered four things that are a must for moist banana cake.
- Sour Cream
- The Freezer
Let’s chat about each one.
Why Use Buttermilk in Cake
A slightly acidic batter helps to keep baked goods moist and tender by breaking down the long, tougher strands of gluten. Think about how awesome buttermilk pancakes versus a regular pancake, totally true, right!
Substitute for Buttermilk in Cake
Don’t have buttermilk? I know, us either most of the time. However, it’s not just the tanginess of the buttermilk, but the texture and fat, so we prefer to run to the store to buy buttermilk versus finding a substitute.
However, just like you we’ve been in a pinch and needed to use a substitute so we’ve tested this recipe with the substitute just to be sure you could do it.
A substitute for buttermilk in cake is 1 cup of higher fat milk with 1 teaspoon of vinegar or lemon juice. Let this mixture sit for a few minutes before using. Yes, we’ve tried it with skim milk, a combination of skim milk and heavy cream or half and half and all worked fine, just not straight half and half or heavy cream.
Sour Cream in Baked Goods
Sour cream is much like the buttermilk in that it will add an acidity that brings about a nice, light tang and great moisture to the baked goods. Sour cream adds a layer of fat which will also plump up the moisture and density of the cake.
Substitute for Sour Cream
If you are short on the sour cream you don’t need to find a substitute as it is such a small amount in this recipe. Just go ahead and skip it. The buttermilk and oil will help a lot in making a moist cake and the freezer will take it the extra mile.
You’re welcome for saving you a trip to the store or a combination of ingredients!
Placing Banana Cake in the Freezer
This recipe is unique in that you put the banana cake into the freezer immediately after baking. This causes the cake to cool quickly and condense down a little, trapping the moisture inside of the cake. You don’t want your cake to fall due to the rapid temperature change so it’s essential that you check your cake and make sure that it is completely baked before removing it from the oven.
Oil Vs Butter in Cake
The more we tested our Banana Bread recipes the more we started to clue in on what really makes a good cake, or quick bread. Butter is expected to always be the winner as who doesn’t love a buttery flavor, however the butter flavor isn’t really that noticeable.
What was noticeable was the crumb. Cake made with butter has a finer crumb than a cake make with anything else, that being said why do people use oil in cake?
We love to use oil in cakes and quick breads as it gives more height, moisture and the flavor isn’t changed at all. Now, it does have a bigger crumb, but it’s really not a big deal.
Alright, so oil vs butter in cake, which is better, crumb or moisture? We say both which is why this recipe uses butter for a better texture and oil to retain the moisture.
How to Make The Best Banana Cake Recipe from Scratch
When making the best banana cake recipe you’re going to want to start out with perfectly ripe, never over ripe bananas. It’s the same for banana bread, so head over to our post on the very best banana bread and read about the bananas as well as see a picture of exactly what you should be looking for.
- Can you use frozen bananas for banana cake?
Do not use Frozen bananas, as explained in our banana bread recipe.
Next, sift the dry ingredients together in a bowl, then give it a quick whisk so it’s all uniform, light and airy and there aren’t any hidden lumps.
Always start by mixing together your wet ingredients, except the bananas. Once they’ve all been combined, add the dry ingredients along with the mashed bananas.
Folding everything together at once will ensure you do not end up over mixing. There’s something therapeutic about mixing, so most people tend to stir and stir without even realizing that they are deflating the batter.
Pour everything into a greased and floured pan and bake until set.
How to Know When Banana Cake is Done
- How long do you bake a banana cake?
That’s actually a tricky answer as altitude and your oven will change everything. The best rule of thumb with this cake is to bake it for 55 minutes, gently open the oven door so that the cool air doesn’t kill the cake and poke the very center with a toothpick. When it comes out clean you’re all ready.
Leave the door wide open for another minute and turn the oven off, this helps the cake not be shocked.
Immediately place the cake flat in a freezer to cool.
Can Banana Cake be Frozen?
- Can you freeze banana cake
Banana cake is not only easy to freeze but is better if you freeze it as it will be more moist later. Freeze it to cool it and then remove before it is totally frozen and wrap in plastic wrap, then foil and place flat in the freezer for up to 3 months.
I love when you can prep something ahead of time.
- Can you freeze banana cake with cream cheese frosting
It’s never a good idea to freeze banana cake with cream cheese frosting. Instead, freeze the cake alone and then defrost until almost room temperature and then frost the cake with cream cheese frosting.
How to Store The Best Banana Cake Recipe
Banana cake can be stored in its pan with a lid on it on the counter.
- Can Banana Cake be Refrigerated?
Oh, but can banana cake be refrigerated?
Sure! In fact, I kind of like to store it like that to help keep it longer and more moist, just be sure to let it sit out for a few minutes before serving so it’s not freezing cold.
Why Did Banana Cake Sink?
There are a few reasons banana cakes sink or droop in the middle.
Did you use too small of a pan? Did you add in too much baking soda making it rise and then not be able to hold itself up? Did you remove it from the oven too quickly or drop it on the counter without being gentle? Was the cake underdone?
Most often it’s the last thing if you followed the recipe to a T. Removing the cake before it was springy to the touch and a toothpick came out clean will leave you with a saggy middle cake.
Which Icing for Banana Cake
The best icing for banana cake is a cream cheese frosting as the flavor with its slight tang and creaminess will match well with the cake. A buttercream is often a bit heavy for a banana cake.
- 1 1/3 cup mashed bananas, about 2 large or 3 small bananas)
- 1 1/2 cups Buttermilk
- 3 cups flour, sifted
- 1/2 tablespoon baking soda
- 1/4 teaspoon salt
- 1/3 cup butter, softened
- 1/3 cup oil
- 4 tablespoons sour cream
- 1 cup white sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoons vanilla
- 8 oz cream cheese
- 1/3 cup butter softened
- 3-3 1/2 cups powdered sugar
- Dash of Vanilla
- Preheat the oven to 350°. Grease and flour a 9 x 13 cake pan. *see notes for tips
- Beat together the butter, brown and white sugar until combined.
- Add the oil and sour cream and mix again.
- Add in eggs one at a time and vanilla. Mix on high until light and fluffy and smooth.
- Combine flour, baking soda and salt in a medium bowl, sifting everything together.
- Add the flour mixture and milk to the egg mixture, stirring just until combined. (Do not over-mix!!).
- Fold in bananas gently with a rubber spatula.
- Pour into prepared pan.
- Put into the oven and reduce heat to 300 degrees. Bake 60 – 70 minutes (see notes below) or just until toothpick inserted in center comes out clean.
- Open the oven slowly and gently so as to not shake the cake.
- Remove from oven and place flat in the freezer for 45 minutes to make the cake extra moist.
- Remove from the freezer into the fridge and once cool completely, frost.
- Cream together butter & cream cheese until fluffy, scraping down the sides as needed.
- Add vanilla and powdered sugar and beat until smooth.
- Gently frost the cake and store in the fridge or with a lid on the counter until ready to eat.
To grease and flour a pan, spray with nonstick spray then dump in about 1/4 cup of flour. Tilt the pan one direction, tapping the sides as you do it, then turn and repeat until the entire bottom and sides are coated. Turn the pan upside down and tap gently on the bottom to remove excess flour. This cake is extremely sensitive to ovens so make sure you're baking it through all the way before removing it from the oven. It should be springy to the touch and the toothpick should come out clean. Our cake usually take 54-55 minutes, but occasionally we have a batch that takes longer. Try to resist opening the oven door as much as possible.
Serving Size:1 slice
Amount Per Serving:Calories: 854 Total Fat: 25g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 96mg Sodium: 423mg Carbohydrates: 153g Fiber: 1g Sugar: 124g Protein: 7g
Looking for more simple cake recipes? Who doesn’t love cake?! Make sure you try our Lemon Poppyseed Cake with Cream Cheese Frosting, Chocolate Sheet Cake, Cinnabon Cinnamon Roll Sheet Cake or one of our summer recipes like, Double Chocolate Zucchini Cake or Lemon Jello Cake.
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The Best Banana Cake Recipe