One of our favorite overripe banana recipes is this Banana Cake. This Banana Cake Recipe is moist and, full of flavor! it is sure to be the Best Banana Cake Recipe you make!
BANANA CAKE
Banana Consumption at my house is really hard to predict. When I buy a bunch of bananas, sometimes I don’t get one because they IMMEDIATELY get gobbled up by hungry, ravenous beasts…aka…my littles. Other times they sit…and sit…and sit…waiting for someone…begging for someone to eat them. But I don’t mind because then I get to make things like this delicious Banana Cake!
BANANA CAKE WITH CREAM CHEESE FROSTING
Our banana cake with cream cheese frosting is the perfect combination of sweet with the creamy cream cheese frosting! It’s soft and dense and full of flavor. You can add a little lemon juice for a little bit of zing if you prefer, but my kids like it the best when I add the vanilla! I think it tastes great either way!
EASY BANANA CAKE RECIPE
I was discussing bananas with my friend the other day and she told me I had to give her Easy Banana Cake Recipe a try. So…I bought some bananas and actually hid them from the kids so that they would NOT get eaten before they ripened enough for me to try out this recipe!
This cake did not disappoint! I love having a lot of different options for using up ripe bananas and this one will definitely stay in our recipe rotation.
BANANA CAKE RECIPE VIDEO
Watch our banana cake recipe video to see just how quick and easy this banana cake is to whip up! It takes an hour to bake though…so that may be the toughest part of baking this cake…waiting for it to bake!
BEST BANANA CAKE RECIPE
Banana Cake
One Of Our Favorite Overripe Banana Recipes Is This Easy Banana Cake Recipe. It Is A Very Moist Banana Cake, Full Of Flavor! It Is Sure To Be The Best Banana Cake Recipe You Make!
Ingredients
- 1 1/3 cup bananas mashed
- 3 large eggs
- 1 teaspoon vanilla
- 2/3 cup butter softened
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 1/2 tablespoons lemon juice divided
- 1 1/2 cups milk
- 3 cups flour
- 1/2 tablespoon baking soda
- 1/4 teaspoon salt
Frosting
- 8 oz cream cheese
- 1/3 cup butter softened
- 3 to 3 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon zest from 1 lemon
Instructions
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Preheat oven to 350°. Grease and flour a 9 x 13 pan.
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Place 1 1/2 tablespoons lemon juice in a measuring cup. Top to 1 1/2 cups with milk. Set aside.
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Mix together mashed banana with 1 tablespoon lemon juice, set aside.
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Beat together butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting).
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Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in bananas. Pour into prepared pan.
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Put into the oven and reduce heat to 300 degrees. Bake 60 – 70 minutes (see note below) or just until toothpick inserted in center comes out clean (do not over bake).
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Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.
Frosting:
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Cream together butter & cream cheese until fluffy. Add in lemon zest and vanilla.
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Add powdered sugar a little at a time until you reach desired consistency. Spread over cooled cake.
BANANA CAKE BAKING SUPPLIES
- 9×13 Non-Stick Wilton Pan with Cover
- Simply Calphalon 9-Inch by 13-Inch Bakeware Cake Pan
- Kitchen Aid Stand Mixer
- Silicone Spatulas
- Hot Pads
Looking for other Banana Recipes to make with your overripe bananas? Check out these other banana recipes our family loves!
BANANA RECIPES
- Skinny Banana Cookies
- Banana Bread
- Peanut Butter Banana Chocolate Chip Bread
- Peanut Butter Banana Flourless Muffins
- Raspberry Chocolate Chip Banana Bread
- Banana Bread with Berries
- Chocolate Chip Banana Blondies
- Cinnamon Banana Coffee Cake
- Overripe Banana Recipes
Now go make some! Your ripe bananas are begging to be turned into this deliciousness!
CAKE BAKING SUPPLIES
- 9×13 Non-Stick Wilton Pan with Cover
- Simply Calphalon 9-Inch by 13-Inch Bakeware Cake Pan
- Kitchen Aid Stand Mixer
- Silicone Spatulas
- Hot Pads
Check out our recipe binder! A great way to organize all your recipes in one easy place!
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Desiree @The36thAvenue says
Looks yummy Amy!
Amy says
Thanks so much Desiree! xo
the cake turned out moist and delicious, I only had one problem, I checked the cake at 20 minutes and it was already pulling away and golden on top!
I followed the directions exactly and did not use convection, just a warning to fellow bakers to keep a keen eye on this cake!
Hi my friend Amy! I just have to say that every single recipe I use of yours ends up in my favorite pile! Seriously the best!! Also, I made this cake a while back and wanted to make again but this time for a little bigger crowd! So I got brave and used a cookie sheet (or jelly roll pan) and baked it at 350 for 20-25 mins and it was ah-ma-zing! There wasn’t a drop left! I made the frosting just the same and it was the perfect amount! Anyway, just wanted to throw that out there in case anyone else wanted to try it that way! It was definitely more of a bar which was exactly what I wanted! xoxo
Glad you are enjoying the recipes. I will have to try using a cookie sheet next time. Thanks for letting me know.
This is a really good cake. A little more butter here and there is no big deal . I eased off the sugar a bit and add d a little cinnamon. Don’t be scared to fiddle (within reason). It’s lovely.
I had one extra banana I didn’t want to go to waste so I put that in. It took about 12 minutes longer to get done in the center but BOY HOWDY is it yummy! I used my own cream cheese/butter frosting recipe, btw. This is such a simple recipe and is simply delish! Thanks!
Great. So glad you enjoyed it.
Awesome cake. Came out moist and delicious! Will definitely make it again!
Susan- So glad you enjoyed the recipe!
MU- Great tip. Thanks for sharing!
What would be a good substitute for the sour cream? Apple sauce?? I am not a fan of sour cream, but this recipe looks great otherwise for me.
Trish, yes applesauce should work great.
Thanks for the recipe. I will make this for my kids. Hope it will come out great.
Kim- I hope you do, it is so delicious!
Should leftovers be refrigerated? Not that there is much left! The fam LOVED this cake!
I like to refrigerate it but it shouldn’t matter if it is only for a day or two. If any longer, I would refrigerate it so it lasts longer!
“This was absolutely delicious! Thanks for the recipe!!
So glad you loved it! :)
We had a bunch of extra bananas on hand to use up and this was PERFECT! So delicious.
So glad you loved it!
This is one of the most soft & moist cakes ever!! I love banana cake, especially with that cream cheese frosting! Thanks for sharing!
You are welcome!
Can you please tell me how many bananas equat to 1 & 1/3 cups? Thank you kindly!
Jackie- It’s about 3-4 bananas
Would this work without the lemon juice? It looks so good but my daughter is severely allergic to citrus.
Ali-You could sub the lemon for vinegar. You would just need to cut the vinegar in half of what the lemon calls for. Hope this is helpful!
Hi! Your original recipe was amazing! Always came out perfect! But I came back today to make it for a friend and I noticed it’s different..I’m trying this new one out…I have a feeling it’ll be great but by any chance, can I send me your original recipe? 🙂
Sage- I will see if I still have that original recipe. So happy that you have liked this in the past.
This always turns out with the best texture. Everyone always goes crazy for this, too.
Katie- So happy you liked it!