The Best Banana Cake – “In The World”
This is the Best Banana Cake I’ve ever tasted! There’s nothing like a moist banana cake recipe from scratch with cream cheese frosting!
You guys … I’m so in the mood for this banana cake! It’s hard for me to say no to pretty much any dessert made with bananas … and this one is no exception.
A slice of this with some coffee?? It really is the best banana cake in the world!
This banana cake is baked low and slow at 275 degrees to help the cake retain its flavor and to keep it really moist! Once it’s baked, to keep even more moisture locked in, place it in the freezer to cool for about 45 minutes. When you remove it, make sure it’s completely cooled before adding the cream cheese frosting.
I have no idea why this method works to keep it moist … but it does. Although it’s completely optional!
I baked my banana cake in a 9″ x 13″ pan but you can also make this a banana bundt cake. If you choose to make a bundt cake, I would bake it at 325 degrees for 35-40 minutes.
Just make sure a toothpick inserted into the center is free from batter when you pull it out. You’ll probably see a few moist crumbs … but that’s what you want!
Why You’ll Love This Recipe
This banana cake is incredibly moist and full of flavor, thanks to the ripe bananas and unique baking method. The cream cheese frosting adds a delightful tang that perfectly complements the sweetness of the cake. Whether served as a dessert or paired with your morning coffee, this cake will quickly become a favorite!
Kitchen Equipment You’ll Need
- 9 x 13 inch baking pan
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Electric mixer
- Spatula
- Toothpick
Ingredients
- 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
Step-by-Step Instructions
- Preheat oven to 275°F (135°C).
- Grease and flour a 9 x 13 inch pan.
- In a small bowl, mix mashed banana with the lemon juice; set aside.
- In a medium bowl, mix flour, baking soda, and salt; set aside.
- In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in 2 teaspoons vanilla.
- Beat in the flour mixture alternately with the buttermilk.
- Stir in the banana mixture.
- Pour batter into prepared pan and bake for one hour or until a toothpick inserted in the center comes out clean.
- Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
- For the frosting, cream the butter and cream cheese until smooth.
- Beat in 1 teaspoon vanilla.
- Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
- Spread on cooled cake.
- Sprinkle chopped walnuts over the top of the frosting, if desired (or hearts!).
Tips for Success
- Ensure bananas are ripe for maximum flavor.
- Be patient when cooling the cake in the freezer; it helps lock in moisture.
- Make sure the cake is completely cooled before frosting.
Additional Tips and Variations
- Try adding a pinch of cinnamon to the batter for a warm spice flavor.
- Substitute walnuts with pecans or leave them out for a nut-free option.
Nutritional Highlights (Per Serving)
Calories: 450 | Fat: 20g | Carbohydrates: 65g | Protein: 5g
Frequently Asked Questions (FAQ)
Can I use frozen bananas? Yes, just thaw and mash them before using.
How long will the cake stay fresh? Store in an airtight container in the fridge for up to 3 days.
Conclusion
Ready to indulge in the best banana cake in the world? Give this recipe a try and let its deliciousness speak for itself. Don’t forget to share your experience in the comments below. Enjoy!