Banana Cake – Easy Banana Cake Recipe!

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I am finally getting around to sharing the banana cake recipe I tried. This is hands down a winning recipe and the best banana cake I have ever had! My grandma was a huge cake, and bread lover so I grew up on loving these type of easy cake recipes. Honestly, anything with bananas she loved to try to make or bake and I think it’s the same for me. 

When I have company I know I can bake goodies, sweets and easy cakes like this because they will be gobbled up. If you have a smaller group you can always freeze your cake leftovers for later. Just sayin’ it will be perfect for when the sweet tooth hits you.

Banana Cake 

It is to make a banana cake at home. 

This banana cake is so tasty, there is just enough banana in it to give it a wonderful flavor. If you read my blog already you might remember me saying the temperature was one major thing I needed to change from the original recipe. (cookbook review and more photos of cake) I have even checked other recipes and found the temperature I increased the temperature to and finished baking it at. Below you will find some more notes about baking this cake recipe. 

If you like today’s recipe you might like to try our Banana Bread recipe or Banana Bread with Blueberries. You might like this banana cake recipe that is so easy.

• You can use the topping from the other recipe or make a homemade cream cheese frosting or buy a good cream cheese frosting. 

Banana Cake Recipe

Recipe Notes:

1. After making this recipe I would adjust the temperature to 350 degrees to start and watch timing at the end testing with a toothpick or clean knife.
2. Continue to check on the cake during the last part of the bake as stated in recipe notes.
3. I would use a glass baking dish like a pyrex baking pan 9 x13 vs the ceramic baking dish.
4. By increasing the temperature, and using a glass baking pan I think you will get a pretty top in case you want to serve it unfrosted. 
5. See other recipe notes in the printable recipe. 

Continue to Content

Yield: 16

Banana Cake

Print

Make a banana cake at home. This banana cake is so tasty, there is just enough banana in it to give it a wonderful flavor. No extract is needed. This is a large banana cake that can serve up to 16 people!

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 35 minutes

Ingredients

• 1-1/2 cup bananas about 3-4 mashed bananas
• 2 tsp. lemon juice
• 12 tbsp. butter = to 3/4 cup softened
• 2 cups of sugar
• 2 tsp. pure vanilla extract
• 3 eggs large
• 2 cups all-purpose flour
• 1-1/2 tsp. baking soda
• 1/4 tsp. salt
• 1- 1/2 cup buttermilk OR make homemade buttermilk - see notes
• Frosting
• 1/4 cup of softened butter
• 4 ounces of cream cheese (softened)
• 1-1/2 cups powdered sugar
• 1 tsp. vanilla
• omitted salt

Instructions

1. preheat oven to 350 degrees
2. prep your 13 x 9 size baking pan with non stick spray and a light coat of flour shake out excess set to side
3. combine all dry ingredients and set to side; 2 cups flour, 1- 1/2 tsp. baking soda, 1/4 tsp. salt. Gently whisk flour mixture and set to side until needed. 
4. make buttermilk and set to side
5. mash bananas and set to side 
6. In your mixer or large mixing bowl. Cream your butter and sugar then add eggs and vanilla. Mix until blended. 
7. Now add these to your blended mixture in your larger mixing bowl; Alternately add flour mixture and buttermilk mixture to your large bowl while stirring. Do this on a low speed if using a mixer, and occasionally you might need to scrape the sides of the bowl (stop mixer when doing this). Repeat steps until gone. Do not over mix. 
8. Next add your mashed bananas, after stirring them in pour the mixture into your prepared baking pan. 
9. Bake until a toothpick (or knife) comes clean. Time will vary by type of pan or altitude. I recommend checking at 45 minutes and every 15 min. until done. 
10. Take cake from oven. Let cool in baking pan. 
11. Make a cream cheese frosting or purchase one to top your banana cake, after it is cooled. 
12. Cut when ready to serve and put slices on to your dessert plates. 
13. For the frosting - Mix together ingredients (softened butter and cream cheese) vanilla, powdered sugar until fully creamed.
14. Then spread onto the top of your cooled cake. 

Notes

Baking Notes

1. The original recipe used a tin or aluminum baking pan and the temperature was 325 degrees. 
2. For ceramic baking pans, glass baking pans - Bake until a toothpick (or knife) comes clean. 
3. Time will vary by type of pan or altitude. 
4. I recommend checking at 45 minutes and every 15 min. until done. 
5. I also think a glass baking dish will take less time since this is a large cake.

How to make homemade buttermilk

In a measuring cup or bowl measuring 1 1/2 cup milk + 1 tbsp. white vinegar mix and set for 10 minutes.

(reference)

Notes for Making Frosting

1. I didn’t want a huge amount of frosting. Use full amount if you like it thicker and extra creamy.
2. The original recipe calls for 8 ounces of cream cheese, half a cup of soft butter, 3-1/2 cup powdered sugar and 1 tsp.vanilla, plus a pinch of salt.

Original recipe credits: Banana Cake with Cream Cheese Frosting Martina's Kitchen Mix 

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 429Total Fat 16gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 5gCholesterol 75mgSodium 376mgCarbohydrates 68gFiber 2gSugar 47gProtein 5g

Nutrition information isn’t always accurate.

How to make cream cheese frosting

• butter (softened)
• powdered sugar
• cream cheese 
• vanilla 

I didn’t want a huge amount of frosting. Use full amount if you like it thick and creamy.

(the recipe calls for 8 ounces of cream cheese, half a cup of soft butter, 3-1/2 cup powdered sugar and 1 tsp.vanilla, plus a pinch of salt)

1. 1/4 cup of softened butter 
2. 4 ounces of cream cheese (softened)
3. 1-1/2 cups powdered sugar
4. 1 tsp. vanilla 
5. omitted salt

Mix together until fully creamed, then spread onto the top of your cooled cake. Either way, you pick to make the frosting will have a lovely frosting for your cake. 

• How to make buttermilk from scratch (in the recipe is how we made it with white vinegar but, you can also use lemons)

Do I need to refrigerate a banana cake? 

• Typically, a cake will keep on the counter 2-3 days and 5-6 days in the fridge*. *reference also has tips for freezing.

Tips for freezing baked goods *reference

• To freeze un-frosted cakes, place the cooled cake in a freezer-style resealable plastic bag; seal bag. Freeze up to 3 months. When ready to serve, remove the cake from bag and place on serving plate. Let stand at room temperature 1 to 2 hours. Frost as desired.
• To freeze frosted cakes, place on parchment paper or wax paper-lined tray in freezer 1 hour or until frosting is frozen. Place in a freezer-style resealable plastic bag; place in an airtight container. Freeze up to 3 months.
• See tips for serving and more tips for freezing baked goods from the reference. 

You might also like to try our strawberry banana bread recipe. Today’s recipe is perfect for parties, socials, birthdays, and even as an Easter cake if you are looking for an alternative to carrot cake. If you are looking for a smaller cake try this snack cake it’s not my recipe but, it is one on my list to try. If you make our recipe remember you can freeze leftovers and don’t have to ice it.

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• Cookbook recipe used from Martina’s Kitchen Mix

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