Banana Cake Recipe

Banana Cake- This is not your average cake recipe. This really is the BEST BANANA CAKE around.

A slice of banana cake on a white plate

 I have been making this cake for about 7 years now. Everyone loves it and will always ask me for the recipe.

 I had some ripe bananas on the counter and rather than making this again I decided a cake sounded better. Cake almost always sounds better!

 When life gives you ripe bananas…make banana cake. Then, frost it with a cream cheese frosting. SO GOOD!!

The tangy cream cheese frosting is the best way to frost a banana cake. The two go together so well! You might even crave a piece at 2:00 in the morning when you’re unable to sleep. Unfortunately, I was caught. I had the fridge door open and was eating the cake straight from the pan. My husband asks, “what are you doing?” LOL!! I guess I need to be a bit quieter when sneaking into the kitchen for a late night snack.  😉

A slice of banana cake with banana cake in pan in the background

I have always followed this recipe as is, since it was first given to me. However, sometimes I have had to bake in longer than just an hour. About an hour and twenty minutes is usually how long I need. Also, this recipe requires the cake to be placed in the freezer immediately from the oven. Make sure you’re using a pan that will not crack and have adequate space in the freezer before you begin.

The next time you have brown bananas sitting on your counter, do yourself a favor and make this banana cake!

Banana Cake


  • 1 1/2 cups ripe bananas mashed (I used about 4 medium sized bananas)
  • 2 teaspoons lemon juice
  • 3 cups flour
  • 1 1 ⁄2 teaspoons baking soda
  • 1 ⁄4 teaspoon salt
  • 3 ⁄4 cup butter softened
  • 2 cups plus 2 tablespoons of sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 1 ⁄2 cups buttermilk


  • 1 ⁄2 cup butter softened
  • 1 8 ounce package cream cheese, softened
  • 1 teaspoon vanilla
  • 3 1 ⁄2 cups powdered sugar


  • Preheat oven to 275.
  • Grease and flour a 9 x 13 metal cake pan.
  • On a dinner plate place the peeled bananas and use a fork to mash them.
  • Then place bananas in a bowl and pour lemon juice on top; set aside.
  • In a medium bowl, mix flour, baking soda and salt; set aside.
  • In a large bowl, cream ¾ cup butter and 2 cups plus 2 tablespoons of sugar until light and fluffy.
  • Beat in eggs, one at a time.
  • Then stir in 2 teaspoons of vanilla.
  • Beat in the flour mixture alternately with the buttermilk.
  • Stir in banana mixture.
  • Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
  • Remove from oven and place directly into the freezer for 45 minutes.


  • Cream the butter and cream cheese until smooth.
  • Beat in 1 teaspoon vanilla.
  • Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  • Spread on cooled cake.
  • Sprinkle chopped walnuts over top of the frosting, if desired.


I store the leftovers in the refrigerator.
banana cake

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