The Best Banana Cake Recipe

For incredibly moist results, this banana cake recipe utilizes buttermilk and freshly mashed bananas. It is simultaneously rich, wet, and silky! This cake has a delicious lemon cream cheese frosting on top as it cools, making it the ideal dessert for your friends and family.

This cake is evocative of banana cupcakes. It’s soft and fluffy, very moist, and topped with lemon cream cheese icing. Once you sample this cake, it will become your favorite no matter how you top it. You’ll want to cook this recipe whenever you have overripe bananas on hand!

 

Ingredients

Here are the ingredients you will need for making Banana Cakes:

Cake:

• 1 ½ cups mashed bananas
• 2 teaspoons of lemon juice
• 3 cups of all-purpose flour
• ¼ teaspoon of salt
• 1 ½ teaspoons of baking soda
• 2 ⅛ cups of sugar
• ¾ cup butter
• 3 eggs
• Two teaspoons of vanilla extract
• 1 ½ cups of buttermilk

Frosting:

• Half a cup of softened butter
• One container (8 ounces) of softened cream cheese
• One teaspoon of vanilla extract
• Three and a half cups of powdered sugar

 

Directions

1. Collect all of the components. Turn the oven on to 275 degrees Fahrenheit (135 degrees Celsius). Grease a 9×13-inch pan and dust it with flour.
2. In a separate bowl, combine lemon juice and mashed bananas to make cake.
3. Next, combine the flour, baking soda, and salt in a larger basin.
4. In a large bowl, cream butter and sugar for 3 to 4 minutes, or until light and fluffy.
5. Beat the eggs one by one, and then mix in the vanilla.
6. Next, beat in buttermilk and flour mixture in turn. Add the banana mixture and stir.
7. After the pan is ready, pour batter into it.
8. Bake in a preheated oven for approximately one hour, or until a toothpick inserted in the center of the cake comes out clean.
9. After taking the cake out of the oven, immediately put it in the freezer for forty-five minutes. The cake will become extremely moist as a result.
10. In the interim, prepare the frosting: Cream cheese and butter until creamy. Add vanilla and beat. Beat on low speed until incorporated, then on high speed until the frosting is smooth after adding the confectioners’ sugar.
11. Coat the cooled cake with frosting
12. Serve and savor!

 

Advice for getting a soft, moist finish:

• Make sure the butter and eggs are at room temperature.
• The lemon juice (and milk) combo is what you need for acidity. It won’t work to substitute only milk or cream. If necessary, buttermilk can be substituted.
• Beat the sugar, eggs, vanilla, and butter until the mixture is extremely frothy, nearly the consistency of a fluffy buttercream frosting. It should take five minutes or so.
• The flour mixture should be added and mixed just until incorporated. If you overmix, the outcome will be dense and chewy.

 

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