This homemade banana cake is moist and delicious, made with ripe bananas and buttermilk, and topped with an easy five-ingredient cream cheese frosting. This is a banana lover’s dream come true, with authentic banana flavor and all-natural flavors.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Bananas: Very ripe bananas work best for flavor and moisture.
- Lemon juice: Fresh lemon juice is best.
- Butter: Unsalted or salted. If using salted butter, eliminate the added salt.
- Vanilla extract: Use the pure stuff, please.
- Buttermilk: You can save money and make your own by adding 1½ tablespoons of lemon juice or white vinegar to a cup of milk and letting it sit for about 5 minutes.
- Cream cheese: Use full-fat cream cheese for the best texture and flavor.
How To Make Banana Cake
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Mash the bananas and lemon juice.
- Whisk the flour, baking soda, baking powder, and salt.
- Using a mixer on medium speed, beat the butter, sugar, and brown sugar until well mixed. Turn the mixer to low, add the eggs, one at a time, beating just until combined. Add the vanilla extract and beat just until incorporated.
- Add the dry ingredients in several increments, alternating with the buttermilk. Mix just until combined. Stir in the banana mixture.
- Pour the batter into a well-greased baking pan. Bake until set.
- Put the cake directly in the freezer for about an hour.
- Using a stand mixer (with paddle attachment) or a hand mixer on high speed, beat the cream cheese and butter until smooth and creamy.
- Turn the mixer to medium and add the vanilla extract and salt. Turn the mixer to low and gradually add the powdered sugar, beating until well combined.
- Frost the cake and store it in the fridge.
Tips For The Best Banana Cake
- Spray the pan with nonstick baking spray. I like Baker’s Joy, but I have used other sprays with success.
- I like the creaminess from the butter and cream cheese mixture when using a paddle attachment. You can use a handheld mixer, but it may take a few more minutes.
- You don’t have to freeze the cake, but it does quickly cool the cake and lock in the moisture.
- Store the well-covered cake in the refrigerator for 5-7 days.
More Banana Recipes
Banana Cake Recipe
This banana cake is moist and delicious, made with ripe bananas and buttermilk, and topped with an easy five-ingredient cream cheese frosting.
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Servings: 15 servings
Calories: 445kcal
Ingredients
Banana Cake
- 1½ cups mashed bananas (about 3 medium bananas)
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
- 1½ cup buttermilk, room temperature
Cream Cheese Frosting
- ½ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 3½-4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Spray a 9×13-inch metal baking pan with baking spray.
- Mash the bananas and lemon juice in a small bowl. Whisk the flour, baking soda, baking powder, and salt in a medium bowl.
- Using a stand mixer with the paddle attachment on medium speed, beat the butter, sugar, and brown sugar until well mixed. Turn the mixer to low, add the eggs, one at a time, beating just until combined. Add the vanilla extract and beat just until combined.
- With the mixer on low, add the dry ingredients in several increments, alternating with the buttermilk. Scrape down the bowl and beater when needed. Mix just until combined. Remove the bowl from the mixer and stir in the banana mixture.
- Pour the batter into the prepared baking pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Put the cake in the freezer for 45-60 minutes.
- Using a stand mixer (with paddle attachment) or a hand mixer on high speed, beat the cream cheese and butter until smooth and creamy.
- Turn the mixer to medium and add the vanilla extract and salt. Turn the mixer to low and gradually add the powdered sugar, beating until well combined. Frost the cake. Store it in the fridge until ready to serve.
Notes
- Cover the cake with plastic wrap followed by a layer of aluminum foil and store it in the refrigerator for 5-7 days.
- To freeze this cake I recommend freezing just the cake portion. Wrap it well and freeze for up to 2 months. Prepare the frosting and spread it after thawing the cake in the refrigerator.
Nutrition
Calories: 445kcal | Carbohydrates: 63g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 277mg | Potassium: 149mg | Fiber: 1g | Sugar: 41g | Vitamin A: 576IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Stephanie
My family makes banana bread at least once or twice per month, so making this banana cake was a great treat for my family so we could have something different. The cream cheese frosting on top is perfect!
Beth Pierce
Thank you, Stephanie! I am glad that you enjoyed it.
Lisa
Wow this banana cake was so delicious and very moist. My family really enjoyed this and I can see it becoming one of our favorite cookies. Thanks for sharing.
Beth Pierce
You are most welcome, Lisa!
Manny
I love a good banana cake. This was moist and flavorful. Thanks for the recipe.
Beth Pierce
You are welcome, Manny! I am glad that you liked it.
Mahy
This is literally the best banana cake ever! Fantastic recipe to keep handy!
Tammy
So incredibly moist and delicious! Perfect for dessert or even as a little morning treat with coffee. Great recipe!
Beth Pierce
Thank you, Tammy! So glad that you enjoyed it!
Amy
This banana cake was absolutely heavenly! I love how moist and tender this banana cakes was, and that cream cheese frosting was the perfect pairing. Definitely adding to my repeat list.
Catalina
I baked this yesterday and it was so moist and full of flavor. The banana really comes through.
Ben
I love your recipes so much. Every one of them reminds me of something I grew up on. This cake is no different!
Beth Pierce
Thank you, Ben!
Kristin
I followed this recipe exactly, and I was not disappointed. It was a great dessert last night.
Beth Pierce
Thank you, Kristin!
Maria
This was such a moist, tender cake. We really liked it.