Best Ever Banana Cake With Cream Cheese Frosting

Imagine a cake so delightful that it makes you the star of any gathering. That’s what happened to me at a family reunion recently. Kevin’s cousin brought this incredible banana cake with cream cheese frosting, and I was so captivated that I followed her around to learn all her secrets. Yes, I’m that person who talks about dessert at parties!

This cake is the moistest one I’ve ever tasted—so moist it clings to your fork. The cream cheese frosting is a perfect balance of sweet and tangy, creating a sensation that’s both rich and utterly decadent. It’s buttery and has a strong banana flavor, more than any banana bread I’ve tried. The cake is dense but not heavy, with a tender crumb that holds together beautifully. Lori, the cake’s creator, claims it turns out perfectly each time, and I believe her because everyone who tries it begs for the recipe. It truly is the best banana cake ever.

Why You’ll Love This Recipe

This banana cake is a dream come true for banana lovers. It’s incredibly moist, thanks to the combination of ripe bananas and brown sugar. The cream cheese frosting adds just the right amount of sweetness and tang. Plus, it has a hint of cinnamon that brings all the flavors together beautifully.

Kitchen Equipment You’ll Need

• Electric mixer
• Mixing bowls
• Measuring cups and spoons
• 9×13 inch baking pan
• Spatula

Ingredients

Cake:

• 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

Frosting:

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

Garnish:

• Chopped walnuts

Step-by-Step Instructions

1. Preheat your oven to 275°F (135°C). Grease and flour a 9×13 inch pan.
2. In a small bowl, mix mashed bananas with lemon juice, and set aside.
3. In another bowl, mix flour, baking soda, and salt. Set aside.
4. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
5. Alternately beat in the flour mixture and buttermilk, mixing just until incorporated.
6. Stir in banana mixture. Pour batter into prepared pan.
7. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
8. For the frosting: Cream butter and cream cheese until smooth. Beat in vanilla. Add icing sugar and beat on low speed until combined, then on high until frosting is smooth.
9. Spread frosting over cooled cake. Sprinkle chopped walnuts on top.

Tips for Success

Use very ripe bananas for the best flavor. Don’t skip the step of putting the cake in the freezer—it’s crucial for the moist texture. Ensure your cream cheese is at room temperature for smooth frosting.

Variations and Additional Tips

Feel free to add a pinch of nutmeg for extra warmth. If you prefer, you can substitute walnuts with pecans or leave the nuts out entirely.

Nutritional Highlights (Per Serving)

Calories: 450, Fat: 20g, Carbohydrates: 65g, Protein: 5g

Frequently Asked Questions (FAQ)

Can I make this cake in advance?
Yes, this cake can be made a day ahead and stored in the fridge. Just make sure to cover it well.

What’s the best way to store leftovers?
Keep any leftover cake in an airtight container in the refrigerator for up to 5 days.

Conclusion

If you’re a fan of banana and cream cheese, this cake is a must-try. It’s a guaranteed crowd-pleaser, perfect for any occasion. Give it a try, and I’d love to hear how it turns out for you. Feel free to share your experience and any creative twists you come up with!