The Best Banana Cake with Cream Cheese Frosting

3.72 from 56 votes

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!

Prep Time10

Cook Time1

Additional Time45

Total Time1 55

Course: Easy Cake Recipes For Beginners

Cuisine: American

Keyword: banana, cake, dessert

Servings:

Author: Sweet Basil

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.
1/3 Cup Butter, 1/2 Cup Brown Sugar, 1 Cup Granulated Sugar
Add the oil, buttermilk and sour cream and mix again.
1/3 Cup Vegetable Oil, 1 1/2 Cups Buttermilk, 4 Tablespoons Sour Cream
Add in eggs one at a time, then the vanilla. Mix on high until light and fluffy and smooth.
3 Large Eggs, 1 teaspoons Vanilla Extract
Combine flour, baking soda and salt in a medium bowl, sifting everything together.
3 Cups Flour, 1/2 Tablespoon Baking Soda, 1/4 teaspoon Salt
Add the flour mixture to the wet ingredients, stirring just until combined. (Do not over-mix!!).
Fold in bananas gently with a rubber spatula.
1 1/3 Cups Bananas
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.

Cream together butter and cream cheese until fluffy, scraping down the sides as needed.
1/3 Cup Butter , 8 oz Cream Cheese
Add vanilla and powdered sugar and beat until smooth.
1 Dash Vanilla Extract, 3-3 1/2 Cups Powdered Sugar
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.