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Best Ever Banana Cake With Cream Cheese Frosting


  • 1 1⁄2cups bananas, mashed, ripe
  • 2teaspoons lemon juice
  • 3cups flour
  • 1 1⁄2teaspoons baking soda
  • 1⁄4teaspoon salt
  • 3⁄4cup butter, softened
  • 2 1⁄8cups sugar
  • 3large eggs
  • 2teaspoons vanilla
  • 1 1⁄2cups buttermilk
  • Frosting
  • 1⁄2cup butter, softened
  • 1(8 ounce) package cream cheese, softened
  • 1teaspoon vanilla
  • 3 1⁄2cups icing sugar
  • Garnish
  • chopped walnuts


  • Preheat oven to 275°.
  • Grease and flour a 9 x 13 pan.
  • In a small bowl, mix mashed banana with the lemon juice; set aside.
  • In a medium bowl, mix flour, baking soda and salt; set aside.
  • In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
  • Beat in eggs, one at a time, then stir in 2 tsp 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. This will make the cake very moist.
  • For the frosting, cream the butter and cream cheese until smooth.
  • Beat in 1 teaspoon vanilla.
  • Add icing 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.


  • Good Tastin’ Stuff

    To say this is the “Best Ever Banana Cake” would be an enormous understatement! This cake was FAN-TABULOUS!!! It took me back to my childhood, when we would get the little square banana cakes from the local deli. I made very slight changes. I substituted Splenda for the Sugar in the cake and for the icing, I used 1 1/2 cups of powdered sugar and 1 1/2 cups Splenda and it was soooo smooth and tasty. I also didn’t have buttermilk, so I added about 2 teaspoons of white distilled vinegar to whole milk. The recipe makes a lot of batter so I made two 9×9 square pans of the cake. I brought one into work – it was gone in the matter of seconds! Thanks for the recipe that will most definitly remain in my top 5 cake recipe box!

  • lizvang

    My Mum made this cake a couple of times and I simply love it. The best banana cake I have ever tasted! I decided to make it myself, but as cupcakes and they are to die for. I used the same recipe except for the cake I only used 1 1/8 cups of sugar and only 1/2 to 3/4 cups of cream cheese for the frosting (my Mum makes the cake the same way). Cooking time was shortened to about 30-45 minutes at 275 degrees. I used 1/3 cup of batter for each cupcake (regular sized muffin tray) or 1/2 cup for the larger muffin/cupcake trays. I added one banana chip to each cupcake, upright to give it some flair. Enjoy!

  • Ms. Fitz105

    I made this for a football party recently and the crowd went wild! I made it into a three-layer cake (versus 13 X 9) and two batches of frosting – coated the outside with chopped pecans and it was gone before I knew it. Thanks for sharing sucha great receipe!

  • Shmelly

    I’ve tried several recipes and this is by far the best. In my oven, it takes anywhere from 1 hour 20 min, to 1 1/2 hour. I sometimes get impatient and increase the temp to 300degrees and bake for 1 hour to get the same results. I’ve done the freezer trick or, I’ll also place a layer of plastic wrap directly on the cake itself, once it has cooled a bit. This makes it extra moist as well. They make great cupcakes too at 325 for 17-20 minutes. Love it!

  • skb289

    Really delicious, but it was a little sweet for me. I might cut out some of the sugar next time, especially if I’m using bananas that were as ripe as these again. Also, I substituted about half of the butter with the same amount of banana to make it a tiny bit healthier and to give it an even more banana-y flavor.

  • WithoutContext

    So good! I just made this with some ripe bananas I didn’t want to waste. Actually, I made two batches. The first batch I split the batter between two 9 inch round disposable tins and one mini loaf pan (I plan on sharing so I didn’t want to use real pans). The batter came up about 3/4 of the way on the side of the pan- BAD idea, they overflowed!! Good thing I had put everything on a large cookie sheet for stability and it caught most of the overflow. The second batch (after I ran to the store for more sugar and tins), I used 3, disposable 8″ square pans, which were filled about halfway with batter. That was perfect! The first batch took about 1 1/2 hours, the second 1 hour and 20 minutes. I did put them in the freezer once they were done baking and used this cream cheese frosting recipe- delish! Thanks for the excellent recipe, I will use it again for sure!

  • I Love Figs!

    Delicious cake and a hit with all! The first time I made it, I forgot about the freezer part, but it turned out great! For comparison, I did the freezer step the second time and I didn’t really notice a significant difference (except that it takes longer until it can be enjoyed!). I’ll probably skip that step in the future – I like the cake on the warm side anyway. Oh, and time – mine took about an hour and 20 minutes.

  • kellielikestocook

    wonderful!!! only thing i did different was bake it at 375 for about an hour. the first time i baked it for over an hour and it was really wet, even after a clean toothpick. the second time when i adjusted the temp it worked great. so good!!!

  • danica.crystal

    yum yum! this recipe is delicious. I’ve made this recipe twice. The first time I followed the recipe exactly and the cake turned out great! The second time I made cupcakes (baked at 275 for 35 minutes) instead of a cake. I also cut the sugar back to 1 and 3/4 cups and they were plenty sweet enough. I didn’t put them in the freezer the second time and they still turned out super moist. This is definitely a keeper!
    Sept. 24, 2011 – I’ve made this cake several times and every time its turned out great. Today I tried substituting pumpkin puree for the banana and added some cinnamon, allspice and nutmeg and it turned out fantastic! This is such a versatile cake. You won’t be disappointed!

  • Supper Lady

    This was a fabulous cake….. REALLY FABULOUS!!! It is no wonder it has been made and reviewed so many times! Its name is accurate! I followed the recipe for the cake to the letter using 4 bananas – the recipe is well written and easy to follow. It took 1 hr. 10 minutes in my oven to be perfectly done. I did cut back a bit on the frosting, using only 1/4 cup butter and 1/2 package of cream cheese, 3 cups sugar and a few tablespoons of milk to mix. I did not use the freezer trick because it was late when I took it out of the oven and I just went to bed and frosted it the following morning. It was still super moist. I’m looking forward to making this cake again very soon….it is delicious.