The BEST banana cake recipe because it's soft, tender, moist, and bursting with banana flavor thanks to the 4 bananas used! Tangy-yet-sweet cream cheese frosting takes this cake over the top and makes it a guaranteed family FAVORITE! Fast and easy to make!
Prep Time30 minutesmins
Cook Time45 minutesmins
Cooling Time1 hourhr
Total Time2 hourshrs15 minutesmins
Course: Cakes & Cupcakes
Cuisine: American
Keyword: banana cake, banana cake from scratch, banana cake frosting, banana cake with cream cheese frosting, best banana cake, easy banana cake recipe, moist banana cake recipe
Servings: 18
Calories: 872kcal
Author: Averie Sunshine
Ingredients
Banana Cake
1cup2% or whole milk + 1 tablespoon lemon juice OR 1 cup buttermilkat room temp
3cupsall-purpose flour
1teaspoonbaking soda
1teaspoonbaking powder
1teaspoonground cinnamon
½teaspoonfine salt
1 ½cupsunsalted buttersoftened to room temp
1cupgranulated sugaror 1 1/3 to 1 1/2 cups for a sweeter cake
½cuplight brown sugarpacked
3large eggsat room temperature
5ouncesGreek yogurt or sour creamabout 1/2 heaping cups
2teaspoonsvanilla extract
4medium very ripe bananasabout 1 3/4 to 2 cups total mashed banana
Cream Cheese Frosting* (See Notes)
8ouncesbrick-style cream cheesesoftened to room temp (do not use anything labeled lite, fat free, or whipped)
½cupunsalted buttersoftened to room temp
3 to 3 ½cupsconfectioners's sugar
1teaspoonvanilla extract
¼teaspoonsaltor to taste
Instructions
Banana Cake
Preheat oven to 350F and line a 9x13-inch baking pan with foil if desired for easier cleanup although it's optional and spray well with cooking spray. Tip - I like to use a square cornered 9x13-inch pan because they're a bit deeper but use what you have; set aside.
To a glass measuring cup, add the lemon juice, top with the milk, and allow to set while you prep the cake batter. If using buttermilk, no need to also use lemon juice; simply set it out and have it at room temp and ready.
To a large mixing bowl, add the flour, baking soda, baking powder, cinnamon, salt, and whisk to combine; set aside.
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and handheld electric mixer), add the butter and beat on high speed for about 2 minutes, or until light and fluffy. Stop and scrape down the sides of the bowl.
Add the sugars and beat to incorporate and until smooth and creamy, about 2 minutes. Stop and scrape down the sides of the bowl.
Add the eggs, Greek yogurt (one small 5 ounce container of Chobani is what I used) or sour cream, vanilla, and beat to incorporate, about 1 minute. Stop and scrape down the sides of the bowl.
Add the bananas and beat to incorporate. Tip - If your bananas are sufficiently ripe, you can simply add them whole and your mixer will mash them in seconds. However, if they're not very ripe and are at all on the hard side, I suggest mashing them ahead of time and adding them now, already mashed.
Add half the dry ingredients mixture and half the milk or buttermilk and beat lightly to incorporate.
Repeat by adding the other half of the dry ingredients, the remainder of the milk, and beat lightly to incorporate. Do not overmix. Batter will be thick and somewhat lumpy from the bananas; this is normal and don't try to smooth it out.
Turn the batter out into the prepared pan and bake for about 45 to 50 minutes, or until cake is set on top, lightly golden browned and springy to the touch, and a toothpick test in the center of the cake comes out clean or with a few moist crumbs, but no batter.
Allow cake to rest in the pan as it cools. It's normal for the cake to fall a bit as it cools. While the cake cools, make the frosting.
Cream Cheese Frosting
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and handheld electric mixer), add the cream cheese, butter, and beat together for 2 minutes, or until smooth and creamy. Stop and scrape down the sides of the bowl.
Add 3 cups confectioners' sugar, vanilla, salt, and beat on low speed initially to incorporate the sugar, then increasing to high speed, and beat for about 2 minutes.
If desired, based on the consistency of the frosting, you may wish to add up to an additional 1/2 cup confectioners' sugar if you want a slightly thicker frosting.
Turn the frosting out over the cake and lightly spread it to evenly frost the cake.
Serve immediately or when desired.
Notes
*For those not wanting to make their own frosting, Duncan Hines Whipped Cream Cheese Frosting is a great substitute.Storage: I am comfortable with storing frosted baked goods at room temperature for a day or so. If you're not, then store your cake covered and airtight in the fridge for up to 1 week. However, it's worth nothing that cakes always dry out a bit in the fridge as time passes.Nutrition stats are provided as a courtesy only and are automatically generated. However, they seem high to me. Feel free to calculate by hand if this is important to you.