Easy Recipes
Ingredient Spotlight

The Best Banana Cake

This banana cake recipe is an absolute delight! With its moist and flavorful crumb, it’s truly a treat for any occasion. The combination of ripe bananas, creamy frosting, and a hint of lemon juice creates a perfect balance of flavors. Plus, it’s incredibly easy to make, making it a go-to recipe for both beginners and experienced bakers alike.


  • 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


  • 1/2 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla
  • 3 1/2 cups icing sugar


  1. Preheat oven to 275°F (135°C).
  2. Grease and flour a 9 x 13-inch pan.
  3. In a small bowl, mix mashed banana with the lemon juice; set aside.
  4. In a medium bowl, mix flour, baking soda, and salt; set aside.
  5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
  6. Beat in eggs, one at a time, then stir in 2 teaspoons vanilla.
  7. Beat in the flour mixture alternately with the buttermilk.
  8. Stir in the banana mixture.
  9. Pour batter into the prepared pan and bake in the preheated oven for one hour or until a toothpick inserted in the center comes out clean.
  10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
  11. For the frosting, cream the butter and cream cheese until smooth.
  12. Beat in 1 teaspoon vanilla.
  13. Add icing sugar and beat on low speed until combined, then on high speed until the frosting is smooth.
  14. Spread the frosting on the cooled cake.
  15. Sprinkle chopped walnuts over the top of the frosting, if desired, or decorate with heart-shaped toppings for a special touch.


  1. Can I use margarine instead of butter in this recipe?
    • While butter is recommended for its flavor, you can substitute margarine in equal quantities if needed.
  2. Can I use sour cream instead of buttermilk?
    • Yes, you can substitute sour cream for buttermilk in equal amounts if you don’t have buttermilk on hand.
  3. Can I make this cake ahead of time and freeze it?
    • Yes, you can freeze the unfrosted cake for up to three months. Thaw it in the refrigerator overnight before frosting and serving.
  4. Can I use whole wheat flour instead of all-purpose flour?
    • Yes, you can substitute whole wheat flour for all-purpose flour, but the texture and flavor of the cake may be slightly different.
  5. How should I store the frosted cake?
    • Store the frosted cake in the refrigerator in an airtight container for up to five days.
  6. Can I omit the nuts from the frosting?
    • Absolutely! Feel free to omit the nuts or replace them with a different topping of your choice.
  7. Can I add chocolate chips to the batter for extra flavor?
    • Yes, adding chocolate chips to the batter would be a delicious addition and complement the banana flavor nicely.
  8. Can I use a different type of frosting?
    • Yes, you can use any frosting of your choice, but the cream cheese frosting complements the banana cake exceptionally well.


  1. Make sure to use ripe bananas for the best flavor and texture in the cake.
  2. Freezing the cake after baking helps to lock in moisture, resulting in an even more moist and delicious cake.
  3. Allow the cake to cool completely before frosting to prevent the frosting from melting.
  4. For a decorative touch, pipe the frosting onto the cake using a pastry bag and tip, or simply spread it evenly with a spatula for a rustic look.

Sharing is caring!

Leave a Reply

Your email address will not be published. Required fields are marked *