The Best Banana Cake

If you are looking for the ultimate banana cake recipe, this is it. Soft, moist, and rich with banana flavor, this cake is taken to the next level with a tangy and creamy lemon cream cheese frosting that makes every bite irresistible. Perfect for family gatherings, potlucks, or simply as a sweet treat at home, this recipe is one that you will want to bake again and again.

Ingredients

• 1 ½ cups milk
• 2 ½ tablespoons fresh lemon juice, divided
• 1 ⅓ cups mashed bananas (about 3 medium bananas)
• ⅔ cup unsalted butter, softened
• ½ cup brown sugar
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 ½ teaspoons baking soda
• ¼ teaspoon salt

For the Frosting

• 8 ounces cream cheese
• ⅓ cup butter, softened
• 1 teaspoon fresh lemon juice or vanilla extract
• 1 ½ teaspoons lemon zest (optional)
• 3 to 3 ½ cups powdered sugar

Instructions

1. Preheat your oven to 350°F and grease a 9×13 pan.
2. Mix 1 ½ tablespoons lemon juice into the milk and let it sit for a few minutes.
3. Mash the bananas with 1 tablespoon of lemon juice and set aside.
4. In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add eggs one at a time and then mix in vanilla. Continue mixing until light and fluffy.
5. In a separate bowl, whisk together flour, baking soda, and salt.
6. Alternate adding the dry mixture and the milk into the egg mixture, stirring just until combined. Do not overmix. Fold in the mashed bananas.
7. Pour the batter into the prepared pan. Place the cake in the oven and reduce heat to 300°F. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and place the cake in the freezer for 45 minutes to make it extra moist. Allow it to cool completely before frosting.
9. For the frosting, beat together butter and cream cheese until fluffy. Add lemon juice and zest, then slowly mix in powdered sugar until smooth and spreadable. Spread over cooled cake.

Serving and Storage Tips

• Serving: This banana cake is delicious chilled or at room temperature. For the best flavor, serve it slightly cold, as the lemon cream cheese frosting sets beautifully in the fridge. You can garnish slices with extra lemon zest, banana slices, or a sprinkle of powdered sugar before serving.
• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Freezing (Unfrosted): You can bake and freeze the cake without frosting for up to 2 months. Wrap tightly in plastic wrap and foil to prevent freezer burn.
• Freezing (Frosted): If you want to freeze with frosting, freeze individual slices wrapped well, then thaw in the fridge before serving.
• Make Ahead: Bake the cake a day ahead, refrigerate overnight, and frost the next day for easier handling and even more flavor.

Variations

1. Nutty Banana Cake – Add 1 cup of chopped pecans or walnuts to the batter. Toast the nuts beforehand for extra depth of flavor.
2. Chocolate Banana Cake – Mix ½ cup cocoa powder into the flour mixture and fold in chocolate chips for a rich, chocolatey twist.
3. Spiced Banana Cake – Add 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of cloves for a warm spice cake flavor.
4. Coconut Banana Cake – Stir in 1 cup shredded coconut into the batter and sprinkle toasted coconut on top of the frosting.
5. Banana Caramel Cake – Drizzle caramel sauce over the frosted cake and top with banana slices for a decadent dessert.
6. Layered Banana Cake – Divide the batter into two 9-inch round pans, bake, and assemble with frosting in between layers for a show-stopping cake.
7. Banana Strawberry Cake – Fold in chopped fresh strawberries or serve with a strawberry glaze on top of the frosting.
8. Gluten-Free Banana Cake – Replace all-purpose flour with a gluten-free flour blend for a celiac-friendly option.
9. Healthier Banana Cake – Substitute part of the butter with unsweetened applesauce and reduce sugar slightly for a lighter version.
10. Banana Cupcakes – Use the same batter to make cupcakes. Adjust baking time to about 20–22 minutes and frost individually.

FAQs

1. Can I use frozen bananas for this cake?
   Yes, thaw them completely and drain excess liquid before mashing.
2. Do I need to use fresh lemon juice in the frosting?
   Fresh lemon juice gives the best flavor, but bottled lemon juice can be substituted if needed.
3. Why is the oven temperature reduced after placing the cake inside?
   Reducing the temperature helps the cake bake evenly and prevents it from drying out.
4. Can I skip the freezer step?
   Yes, but freezing helps lock in moisture and makes the cake extra soft.
5. What can I use instead of cream cheese in the frosting?
   Mascarpone or a simple buttercream frosting works as alternatives.
6. How do I prevent the cake from sinking in the middle?
   Be careful not to overmix the batter and ensure your baking soda is fresh.
7. Can I bake this in a bundt pan?
   Yes, but baking time may vary. Check for doneness with a toothpick.
8. Can I double the recipe?
   Yes, but use a larger pan or multiple pans to avoid uneven baking.
9. Can I make this cake dairy-free?
   Yes, substitute plant-based butter, dairy-free cream cheese, and almond or oat milk.
10. Can I add frosting designs?
    Definitely. Pipe the frosting into swirls or spread it rustic-style for a homemade look.

This banana cake with lemon cream cheese frosting is the perfect balance of sweet, tangy, and moist. Whether you serve it at a family dinner, bring it to a party, or enjoy it as a weekend treat, it is guaranteed to be a crowd-pleaser. With easy-to-follow instructions and plenty of variations, you can make this cake your own and enjoy it any time of year.

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