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 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.
It is to make 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 temperature to and finished baking it at. Below you will find some more notes about baking this cake recipe.
- 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
- After making this recipe I would adjust temperature to 350 degrees to start and watch timing at the end testing with a toothpick or clean knife.
- Continue to check on cake during the last part of the bake as stated in recipe notes.
- I would use a glass baking dish like a pyrex baking pan 9 x13 vs the ceramic baking dish.
- 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.
- See other recipe notes in the printable recipe.
I am going to show you how easy it is to make 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.
- 1-1/2 cup bananas about 3-4 mashed bananas
- 2 tsp. lemon juice
- 12 tbsp. butter = to 3/4 cup softened
- 2 cups 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 (homemade- see notes and links to how to make buttermilk) milk + 1 tbsp. white vinegar mix and set for 10 minutes
pre heat oven to 350 degrees
prep your 13 x 9 size baking pan with non stick spray and a light coat of flour shake out excess set to side
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.
make buttermilk and set to side
mash bananas and set to side
In your mixer or large mixing bowl. Cream your butter and sugar then add eggs and vanilla. Mix until blended.
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.
Next add your mashed bananas, after stirring them in pour the mixture into your prepared baking pan.
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.
Take cake from oven. Let cool in baking pan.
Make a cream cheese frosting or purchase one to top your banana cake, after it is cooled.
Cut when ready to serve and put slices on to your dessert plates.
Cream Cheese Frosting 1/4 cup of softened butter, 4 ounces cream cheese (softened), 1-1/2 cups powdered sugar, 1 tsp. vanilla, I omitted salt. Mix together until fully creamed, then spread onto the top of your cooled cake.
The original recipe used a tin or aluminum baking pan and the temperature was 325 degrees. For ceramic baking pans, glass baking pans - 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.
Original recipe credits: Banana Cake with Cream Cheese Frosting Martina's Kitchen Mix
How to make cream cheese frosting
- butter (softened)
- powdered sugar
- cream cheese
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 powered sugar and 1 tsp.vanilla, plus a pinch of salt)
- 1/4 cup of softened butter
- 4 ounces cream cheese (softened)
- 1-1/2 cups powdered sugar
- 1 tsp. vanilla
- 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 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.
- To freeze un-frosted cakes, place cooled cake in freezer-style resealable plastic bag; seal bag. Freeze up to 3 months. When ready to serve, remove 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 freezer-style resealable plastic bag; place in 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 left overs and don’t have to ice it.
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- Cookbook recipe used from Martina’s Kitchen Mix
How often do you bake?