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The Best Banana Cake - moist, tender, filled with banana bread flaor and topped with cream cheese frosting
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The Best Banana Cake

This easy banana cake recipe is the absolute best banana cake you'll ever try. It's moist and fluffy, big on banana flavor, and topped with a generous layer of cream cheese frosting.
Course Dessert
Cuisine American
Keyword Banana Cake, Banana Recipes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 15 slices
Author Fiona Dowling

Ingredients

Banana Cake

  • 2 tablespoons lemon juice
  • 1 ½ cups milk , whole milk preferred
  • 3 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup unsalted butter , softened
  • 1 cup white sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 ⅓ cups mashed bananas

Cream Cheese Frosting

  • ½ cup unsalted butter , softened
  • 8 oz cream cheese
  • 3 cups powdered sugar
  • ¼ teaspoon salt
  • 1 tablespoon whipping cream , if needed

Instructions

Banana Cake

  • Preheat the oven to 350F degrees. 
  • Grease and flour a 9x13 inch baking pan.
  • Add the lemon juice to the milk. Allow to sour for at least 5 minutes before using. 
  • In a medium bowl whisk together the flour, cinnamon, baking soda and salt. 
  • In a large bowl beat together the butter and sugars until fluffy (about 2-3 minutes).
  • Beat in the vanilla and eggs 1 at a time. Then mix in the mashed bananas.
  • Beat in the flour mixture about ⅓ at a time, alternating with about ⅓ of the milk. Turn off the mixer and scrape down the sides of the bowl as necessary. Only mix the batter until just combined. 
  • Pour the batter into the prepared pan and bake for 40-50 minutes, or until an inserted toothpick comes out clean. 

Cream Cheese Frosting

  • In a large bowl, beat the butter until fluffy. Beat in the cream cheese. 
  • With the mixer on low speed beat in the salt and 2 ½ cups powdered sugar. 
  • If the frosting isn't quite sweet enough or thick enough, slowly beat in the rest of the powdered sugar. If it's too thick or a little too sweet, mix in the cream. 
  • Frost the cooled cake and slice into pieces. 

Notes

*Unfrosted cake can be wrapped tightly and frozen for up to 2 months. Thaw in the fridge.
**Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge if your kitchen is warm.