One of my fondest memories from childhood is baking with my grandmother. She had a special recipe for every occasion, and one of our favorites was her banana cake. The aroma of the cake baking in the oven would fill the entire house, and we would all eagerly await the moment when we could finally dig in. The cake was always perfectly moist, and the cream cheese frosting added just the right amount of sweetness. Today, I’m sharing my grandmother’s banana cake recipe, with a few tweaks of my own to make it even more delicious.
How to Prepare Deliciously Moist Banana Cake
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Ingredients :
To make this delightful banana cake, you will need the following ingredients:
For the cake:
- 1 1/2 cups mashed ripe bananas
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 1/4 cups white sugar
- 3/4 cup softened butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk
For the frosting:
- 1/2 cup softened butter
- 1 (8 ounce) package softened cream cheese
- 1 teaspoon vanilla extract
- 3 1/2 cups confectioners’ sugar
Directions:
Follow these steps to make the deliciously moist banana cake:
- Preheat your oven to 275°F (135°C) and grease and flour a 9×13-inch baking pan.
- In a small bowl, mix the mashed bananas with the lemon juice, and set aside. In a medium bowl, mix the flour, baking soda, and salt.
- In a large bowl, cream the sugar and softened butter using an electric mixer until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Beat in the flour mixture alternately with the buttermilk until the mixture is just combined. Then, fold in the banana mixture.
- Pour the batter into the prepared baking pan and smooth the surface with a spatula.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 60-70 minutes. Once done, remove the cake from the oven and place it directly into the freezer for 45 minutes to make the cake very moist.
- While the cake is cooling, prepare the frosting. In a large bowl, cream the softened butter and cream cheese until the mixture is smooth. Beat in the vanilla extract. Gradually add the confectioners’ sugar, beating on low speed until the mixture is combined, then on high speed until the frosting is smooth.
- Remove the cake from the freezer and spread the frosting evenly over the cooled cake.
Your deliciously moist banana cake with cream cheese frosting is now ready to be served and enjoyed!
Can I substitute buttermilk with regular milk?
Yes, you can substitute buttermilk with regular milk. However, buttermilk adds a slight tanginess and makes the cake more tender. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/2 cups of regular milk. Let it sit for 5-10 minutes before using.
Can I freeze the banana cake?
Yes, you can freeze the unfrosted banana cake for up to three months. Wrap the cooled cake tightly in plastic wrap, then wrap it again in aluminum foil. Thaw the cake in the refrigerator overnight before frosting and serving.
How can I make the cake more moist?
Placing the cake directly in the freezer after baking helps to make the cake very moist. Additionally, make sure not to overmix the batter and not to overbake the cake. Following the recipe exactly will result in a perfectly moist cake.
Can I add nuts or chocolate chips to the cake?
Yes, you can add nuts or chocolate chips to the cake if you desire. Fold in 1 cup of chopped nuts or chocolate chips after combining the wet and dry ingredients.
Can I make this cake in a bundt pan?
Yes, you can make this cake in a bundt pan. Make sure to grease and flour the bundt pan well before adding the batter. The baking time may vary, so make sure to check for doneness with a toothpick.
How long can I store the banana cake?
You can store the frosted banana cake in an airtight container in the refrigerator for up to four days. If you need to store it for a longer period, it is recommended to freeze the cake as mentioned above.
Banana Cake with Cream Cheese Frosting
Ingredients
- 1 1/2 cups mashed bananas
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 1/8 cups white sugar
- 3/4 cup butter
- 3 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk
Frosting:
- 1/2 cup butter softened
- 1 8 ounce package cream cheese, softened
- 1 teaspoon vanilla extract
- 3 1/2 cups confectioners' sugar
Instructions
- Preheat the oven to 275 degrees F. Grease and flour a 9x13-inch pan.
- Make cake: Mix mashed bananas with lemon juice in a small bowl. Mix flour, baking soda, and salt in a medium bowl.
- Cream sugar and butter in a large bowl until light and fluffy, 3 to 4 minutes. Beat in eggs one at a time, then stir in vanilla. Beat in flour mixture alternately with buttermilk. Stir in banana mixture. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove cake from the oven and place it directly into the freezer for 45 minutes. This will make the cake very moist.
- Meanwhile, make frosting: Cream butter and cream cheese until smooth. Beat in vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth.
- Spread frosting on cooled cake.
