Have you been thinking of a way to use your ripe bananas? Try this moist banana cake recipe! This recipe will show you how to make the perfect banana cake. This tasty cake is made with cream cheese frosting and is ideal for serving as a dessert to your guests.
How to make the perfect banana cake at home?
Making a banana cake at home starts with an ingredient that many home bakers have readily available; ripe bananas. If you’re like me, you tend to grab bananas during your weekly trip to the grocery. Sometimes those bananas are gobbled up, and for some weeks, no one seems to want the bananas. Despite the lack of interest in these untouched bananas, we hang on to them until we can’t anymore. On the other hand, those ripe bananas will add so much flavor to your cake.
Using ripe bananas in this cake is essential because they have a natural sweetness. This natural sweetness and tart lemon juice adds just the right balance of banana flavor to the cake. Mash the bananas well to release all of the sugars and flavor. A few teaspoons of lemon juice added to the mashed bananas highlight all flavors. The banana mixture will be added during the last step of your cake batter.
In addition to bananas, this cake needs butter, eggs, granulated and brown sugar, flour, and buttermilk. Slowing mixing these ingredients to the right consistency and baking the batter at a low oven temperature will produce a moist and tender cake.
This frosting comprises cream cheese, unsalted butter, confectioners sugar, and pure vanilla extract. Sweet and tangy flavors pair well with the cake.This recipe is a banana cake like Starbucks sells. But, it is softer and has the delicious cream cheese frosting on top.
Is banana cake dairy-free?
Traditionally this cake is not dairy-free, and neither is this recipe. Certainly, the recipe can be adjusted to dairy-free. Just substitute the butter for an equal amount of room-temperature coconut oil and replace the buttermilk for your favorite nut or soy milk
Moist Banana Cake with Cream Cheese Frosting
- 1 stand mixer or electric hand-mixer
- 1 9×13 baking pan
- Parchment Paper
- 1½ cup mashed ripe bananas
- 2 tsp lemon juice
- 3 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1½ lb unsalted butter at room temperature 1½ sticks
- 1¾ cups granulated sugar
- ¼ cup packed brown sugar
- 3 eggs at room temperature
- 2 tsp vanilla extract
- 1½ cups buttermilk
- 8 oz cream cheese at room temperature
- 4 tbsp unsalted butter at room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Preheat the oven to 275°
- Spray the sides of a 9×13 baking pan with Baking Joy. If you do not have this spray, line the sides of the pan with a thin layer of butter and cover the butter with a thin layer of flour. Line the bottom of the pan with parchment paper.
- Mash about 2-3 bananas in a bowl. Add the lemon juice and stir. Set the mixture to the side.
- Sift the dry ingredients (flour, baking soda, and salt) together in a large bowl. Set the bowl to the side.
- Cream unsalted butter and sugars together in a stand mixer using the paddle attachment or use an electric hand-mixer.
- Add in the eggs one at a time and vanilla extract. Mix on medium speed until the ingredients are light and fluffy.
- Set the mixer to the lowest speed and slowly add the flour mixture and buttermilk. Alternate these ingredients beginning with the flour and ending with the flour.
- Slowly mix in the mashed bananas.
- Pour the batter into your prepared baking dish. Spread the batter evenly using a spatula.
- Place the baking sheet in the oven. Bake at 275° for about 45-50 minutes. Insert a toothpick to see if the cake is baked completely. The cake is ready if the toothpick comes out clean. Allow the cake to cool completely before adding the cream cheese frosting.
Cream Cheese Frosting
- Cream together cream cheese and unsalted butter until smooth.
- Slowly add the powdered sugar. Mix until smooth.
- Add the vanilla extract. Mix just until incorporated.
- Once the cake has cooled completely, spread the cream cheese frosting evenly across the cake using an offset spatula or large spoon. Cut and enjoy!
Can you freeze banana cake with frosting?
Yes, this cake with frosting can be frozen. The only downside to this is that the soft frosting will be smashed onto the plastic wrap, making it look less desirable. On the upside, the flavors will develop even more over time. Therefore, freezing leftovers is a great idea. Triple-wrap your cake slices with clinging plastic wrap and wrap one time again over with aluminum foil. The cake will keep for up to 3 months.
Take the cake out of the freezer when you are ready to enjoy it again. Allow it to unthaw at room temperature. After that, reheat the cake by removing the plastic and microwaving it for about 30 seconds or less.
Can the cake be refrigerated?
Yes, this cake can be stored in the refrigerator for 7 days. However, it is essential to place the cake in an airtight container before storing it in the fridge. The cool air can quickly dry out the cake.