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!
For the cake:
1/3 cup butterunsalted, softened
1/2 cup brown sugar
1 cup granulated sugar
1 1/2 cups buttermilk
1 teaspoons vanilla extract
3 cups flourall-purporse, sifted
1/2 tablespoon baking soda
1/4 teaspoon salt
1 1/3 cupsbananasmashed (about 2 large or 3 small bananas)
For the frosting:
1/3 cup butter unsalted, softened
8 oz cream cheese
3-3 1/2 cups powdered sugar
To make the banana cake:
Preheat the oven to 350°F. Grease and flour a 9x13-inch cake pan. *see notes for tips
Beat together the butter, brown sugar, and white sugar until combined.
Add the oil, buttermilk and sour cream and mix again.
Add in eggs one at a time, then the 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 to the wet ingredients, 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 immediately reduce the heat to 300ºF. 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.
To make the frosting:
Cream together butter and 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.
this cake can be frozen, frosted, for up to 3 months.
The Best Banana Cake with Cream Cheese Frosting
Amount Per Serving (1 slice)
Calories 650Calories from Fat 180
% Daily Value*
Saturated Fat 13g81%
Vitamin A 545IU11%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.