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Deliciously Moist Banana Cake Recipe

Course Breakfast


  • 1 1/2 Cups Mashed ripe bananas
  • 2 tsp Lemon juice
  • 3 Cups AP flour
  • 1 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 3/4 Cup Butter softened
  • 2 Cups Sugar
  • 3 Eggs
  • 2 tsp vanilla
  • 1 1/2 Cups Buttermilk
  • 1/2 Cup Unsalted butter softened
  • 8 oz Cream cheese softened
  • 1 tsp vanilla
  • 3 1/2 Cups Powdered sugar


  • Preheat oven to 275°F. Grease and flour a 9 x 13 pan.
  • In a small bowl, mix mashed bananas with the lemon juice; set aside.
  • In a medium bowl, mix flour, baking soda and salt; set aside.
  • In a large bowl with an electric mixer, cream 3/4 cup butter and 2 cups sugar until light and fluffy; about 3 minutes. Beat in eggs, one at a time, then stir in 2 teaspoons of vanilla.
  • Beat in the flour mixture alternately with the buttermilk until just combined. Stir in mashed bananas.
  • Pour batter into prepared pan and bake in preheated oven for 60-75 minutes, or until toothpick inserted in center comes out clean. This could take longer than 75 minutes depending on your oven.
  • Remove from oven and place directly into the freezer for 45 minutes. This will make the cake extremely moist.
  • For the frosting, cream the butter and cream cheese until smooth. Add in 1 teaspoon vanilla and mix until incorporated.
  • Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  • Spread on cooled cake and devour!