Description
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
- Preheat your oven to 350°F and grease a 9×13 pan.
- Mix 1 ½ tablespoons lemon juice into the milk and let it sit for a few minutes.
- Mash the bananas with 1 tablespoon of lemon juice and set aside.
- 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.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Alternate adding the dry mixture and the milk into the egg mixture, stirring just until combined. Do not overmix. Fold in the mashed bananas.
- 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.
- 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.
- 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.
Notes
-
- 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.