Experience pure delight with this exceptional banana cake. A symphony of ripe bananas, moist crumb, and balanced sweetness creates an irresistibly soft dessert. Enhanced by tangy lemon cream cheese frosting, each bite is nostalgic and gourmet. Perfect for family gatherings, this dessert is a culinary treasure meant to be savored.

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I’ve been experimenting a lot in my kitchen lately and I finally perfected the best banana cake recipe ever. I used 2 cups all purpose flour, 1 cup granulated sugar and incorporated 3 very ripe mashed bananas which give the cake its natural sweetness and moisture.

I added 1 tsp baking soda with 1/2 tsp baking powder and a pinch of salt to keep everything balanced. I also mixed in 2 large, lightly beaten eggs, 1/2 cup unsalted butter that’s melted along with a splash of vanilla extract and 1/2 cup buttermilk to make the cake soft and moist.

Once baked and cooled, I layered an irresistible lemon cream cheese frosting made with 8 oz softened cream cheese, 4 tbsp unsalted butter, powdered sugar, freshly squeezed lemon juice and a little lemon zest. I’ve always loved banana dessert recipes like this one because its rich flavor and the tangy frosting makes it stand out from other banana cakes.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First off, it’s super moist and soft because of the bananas and buttermilk which get the cake perfectly tender. I like that theres a great mix of flavors – the cake itself is sweet but not too much, and the tangy lemon cream cheese frosting adds a refreshing kick that really makes every bite exciting.

Another thing i appreciate is how easy it is to whip up. Even if im not a master in the kitchen, the steps are clear and the ingredients are simple so i can feel confident making it without stressing out too much. Plus, i love how it brings people together – when i serve it to my family, theres always happy faces and positive vibes.

Lastly, im a big fan of the unique combo of rich banana flavor with the zesty lemon frosting. It’s like the perfect balance of comfort food and something a little unexpected, which makes it my go-to dessert when i want to impress but not take things too seriously.

Ingredients

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Bananas: They pack natural sweetness, fiber, and moisture; perfect for the cake texture.
Eggs: They supply protein and help bind all the ingredients together, making it airy.
Buttermilk: Gives a tangy flavor boost and acts to keep the cake extra moist.
Cream Cheese: Provides a creamy, tangy twist to the frosting, balancing banana sweetness.
Flour: Offers the main carbohydrate base, providing structure and a soft crumb.
Unsalted Butter: Adds richness and flavor while enhancing the overall taste of the cake.

Ingredient Quantities

For the Cake:

2 cups all purpose flour

1 cup granulated sugar

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3 very ripe bananas, mashed (about 1 cup)

2 large eggs, lightly beaten

1/2 cup unsalted butter, melted

1 tsp vanilla extract

1/2 cup buttermilk

For the Lemon Cream Cheese Frosting:

8 oz cream cheese, softened

4 tbsp unsalted butter, softened

2 cups powdered sugar, sifted

2 tbsp freshly squeezed lemon juice

1 tsp lemon zest

A pinch of salt

How to Make this

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1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.

2. In a large bowl, whisk together 2 cups flour, 1 cup granulated sugar, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt.

3. In another bowl, mix 3 mashed bananas, 2 lightly beaten eggs, 1/2 cup melted unsalted butter, and 1 tsp vanilla extract until well combined.

4. Stir in 1/2 cup buttermilk into the banana mixture, then slowly add the dry ingredients mixing until just combined. Do not overmix!

5. Pour the batter into the prepared pan and smooth out the top.

6. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.

7. Let the cake cool completely in the pan on a wire rack.

8. For the frosting, beat 8 oz softened cream cheese with 4 tbsp softened unsalted butter until creamy.

9. Gradually add 2 cups powdered sugar (sifted) while continuing to mix, then stir in 2 tbsp freshly squeezed lemon juice, 1 tsp lemon zest, and a pinch of salt.

10. Once the cake is cool, spread the lemon cream cheese frosting evenly on top. Enjoy!

Equipment Needed

1. Oven (preheated to 350°F)
2. 9×13 inch baking pan (to grease)
3. Large mixing bowl (for dry ingredients)
4. Medium bowl (for wet ingredients)
5. Whisk
6. Banana masher or fork (to mash the bananas)
7. Measuring cups and spoons
8. Rubber spatula (or sturdy spoon)
9. Wire cooling rack
10. Electric mixer or hand-beater (for the frosting)
11. Sifter (for powdered sugar)

FAQ

How do I know when the banana cake is done?

The best way is to insert a toothpick in the center and if it comes out clean or with just a few crumbs then it's done. Sometimes ovens vary so keep an eye on it near the end of baking.

Can I use a substitute for buttermilk?

Sure can! Just mix 1/2 cup milk with 1/2 tbsp lemon juice and let it sit for about 5 minutes. That works pretty well to replace buttermilk.

What if I don't have cream cheese for the frosting?

You could try using mascarpone or even a softened ricotta, but keep in mind the flavor and texture will change a bit. I recommend sticking to cream cheese if you can.

Can I prepare the cake ahead of time?

Yeah, you can bake it a day or two before. Just store it in an airtight container and add the frosting just before serving to keep the cake moist.

How can I make sure the bananas give off the best flavor in the cake?

Make sure you use very ripe bananas, since those have a sweeter, more intense flavor. Mash them thoroughly so they get evenly mixed into the batter.

Banana Cake Recipe Substitutions and Variations

Instead of buttermilk, mix 1/2 cup regular milk with 1/2 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
If you can’t find all purpose flour, you can use cake flour, but you might need a tiny bit less for the best texture.
You can swap unsalted butter with salted butter, just reduce the extra salt a bit in the recipe.
For the eggs, you can use 1/4 cup unsweetened applesauce per egg if you’re looking for an egg-free option.
If granulated sugar is not available, try using coconut sugar with a 1:1 swap; it might change the flavor a bit.

Pro Tips

1. Make sure u let the cake cool completely before you spread on the frosting because if its even a little warm the frosting can slide and get all messy.
2. Dont overmix the batter once you add the dry ingredients, it helps keep the cake light; overmixing can make it tough.
3. Bring all your ingredients like eggs, butter, and cream cheese to room temp before starting, it makes everything mix together a lot smoother.
4. Try mashing the bananas really well so they blend into the batter nice and evenly but dont turn them into a total paste – a bit of texture adds to the flavor.