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The Best Banana Cake
4.9 (1694 reviews)
This Banana Cake is soft, moist and rich all at the same time! Once cooled this cake is topped with a totally irresistible lemon cream cheese frosting for a perfect dessert your family will love.
Total Time95
Servings15
470
Caloriesper servingNutrition Information
470
Calories
19 g
Fat
70 g
Carbs
5 g
Protein
1 g
Fiber
48 g
Sugar
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
Frosting
- 8 ounces cream cheese
- ⅓ cup butter (softened)
- 1 teaspoon fresh lemon juice (or vanilla extract)
- 1 ½ teaspoons lemon zest (from 1 lemon, optional)
- 3-3 ½ cups powdered sugar
Instructions
- 1Preheat oven to 350°F. Grease and flour a 9 x 13 pan.
- 2Place 1 ½ tablespoons lemon juice in a measuring cup. Top to 1 ½ cups with milk. Set aside.
- 3Mix together mashed banana with 1 tablespoon lemon juice, set aside.
- 4Beat 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).
- 5Combine 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.
- 6Put into the oven and reduce heat to 300°F. Bake 60 – 70 minutes (see note below) or just until toothpick inserted in center comes out clean (do not over bake).
- 7Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.
- 8FROSTING
- 9Cream together butter & cream cheese until fluffy. Add in lemon zest and juice.
- 10Add powdered sugar a little at a time until you reach desired consistency. Spread over cooled cake.