This Ultimate Banana Cake – So Delicious and Super Easy recipe transforms overripe bananas into a moist, flavorful dessert that will become your go-to comfort cake. With simple ingredients and foolproof instructions, you’ll have a bakery-quality banana cake ready in just over an hour.
Why You’ll Love This Recipe
This banana cake recipe delivers exceptional results every time, making it perfect for both beginner and experienced bakers. The combination of mashed ripe bananas and buttermilk creates an incredibly moist texture, while the cream cheese frosting adds the perfect tangy-sweet finish. The recipe uses common pantry ingredients, making it accessible and budget-friendly. Plus, it’s an excellent way to use up those overripe bananas sitting on your counter, turning them into something absolutely delicious.
Ingredients You’ll Need
For the Cake:
- 1 1/2 cups bananas, mashed, ripe
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 2 1/8 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk
For the Cream Cheese Frosting:
- 1/2 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar (icing sugar)
How to Make Ultimate Banana Cake – So Delicious and Super Easy
Step-by-Step Instructions
Prepare Your Kitchen: Preheat your oven to 275°F (135°C). Grease two 9-inch round cake pans or one 9×13-inch rectangular pan. Line the bottom with parchment paper for easy removal.
Prepare the Bananas: In a small bowl, mash the ripe bananas until smooth with just a few small lumps remaining. Stir in the lemon juice to prevent browning and add a subtle brightness to the flavor. Set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agents throughout your cake.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with an electric mixer until light and fluffy, about 2-3 minutes. Gradually add the sugar, continuing to beat until the mixture is pale and well combined, approximately 3-4 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract until combined.
Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix on low speed just until combined after each addition. Fold in the mashed banana mixture until evenly distributed throughout the batter.
Bake the Cake: Divide the batter evenly between prepared pans. Bake for 60-70 minutes for round pans, or 45-55 minutes for a rectangular pan, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool Completely: Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Make the Frosting: Beat the softened butter and cream cheese together until smooth and creamy. Add vanilla extract, then gradually beat in the powdered sugar until the frosting reaches your desired consistency.
Assemble and Frost: If using round pans, place one layer on your serving plate, spread frosting on top, then add the second layer and frost the top and sides. For a rectangular cake, simply spread frosting evenly over the cooled cake.
Helpful Tips
Use bananas that are very ripe with brown spots for the best flavor and natural sweetness. These bananas mash easily and provide more intense banana taste. Room temperature ingredients mix more easily and create a smoother batter, so take your eggs, butter, and buttermilk out of the refrigerator about an hour before baking.
Don’t overmix the batter once you add the flour, as this can result in a tough, dense cake. Mix just until the ingredients are combined. The low baking temperature of 275°F ensures the cake bakes evenly and stays incredibly moist.
For the smoothest frosting, ensure your butter and cream cheese are properly softened to room temperature. If they’re too cold, the frosting may be lumpy; if too warm, it may be too soft to hold its shape.
Details
Prep Time: 20 minutes
Bake Time: 60-70 minutes
Total Time: 1 hour 30 minutes
Servings: 12-16 slices
Difficulty: Easy
This recipe yields a large cake perfect for gatherings, potlucks, or when you want to have leftovers for several days. The cake improves in flavor after sitting for a day, as the banana flavor becomes more pronounced.
Notes
The unusual baking temperature of 275°F is intentional and crucial for achieving the perfect texture. This lower temperature allows the cake to bake slowly and evenly, preventing the outside from cooking too quickly while ensuring the center is perfectly done.
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
The cake can be made without frosting and dusted with powdered sugar for a lighter option, or served with whipped cream and fresh berries.
Frequently Asked Questions
Can I use frozen bananas? Yes, thawed frozen bananas work perfectly for this recipe. They’re often even more mashed and sweet than fresh overripe bananas.
How ripe should my bananas be? The bananas should be very ripe with brown spots or even completely brown peels. The riper the bananas, the sweeter and more flavorful your cake will be.
Can I make this cake ahead of time? Absolutely! The unfrosted cake can be wrapped tightly and stored at room temperature for up to 3 days or frozen for up to 3 months. The frosted cake should be refrigerated.
Why does this recipe use such a low baking temperature? The low temperature of 275°F ensures the cake bakes evenly and stays incredibly moist. Higher temperatures can cause the outside to cook too quickly while leaving the center underdone.
Can I make cupcakes instead? Yes, this batter makes excellent cupcakes. Bake at 350°F for 18-22 minutes or until a toothpick comes out clean.
Storage Instructions
Store the frosted cake covered in the refrigerator for up to 5 days. The cake actually improves in flavor after the first day as the banana taste develops. For longer storage, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months.
If storing at room temperature (unfrosted cake only), wrap tightly and consume within 2-3 days. Always bring refrigerated cake to room temperature before serving for the best flavor and texture.
Related Recipes
Looking for more delicious baking recipes? Check out these popular options from our collection:
- Classic Chocolate Chip Cookies
- Moist Carrot Cake with Cream Cheese Frosting
- Easy Vanilla Cupcakes
- Homemade Banana Bread
Conclusion
This Ultimate Banana Cake – So Delicious and Super Easy recipe proves that the best desserts often come from the simplest ingredients. The combination of overripe bananas, buttermilk, and the unique low-temperature baking method creates a cake that’s incredibly moist, flavorful, and sure to impress. Whether you’re baking for a special occasion or just want to use up those brown bananas, this recipe delivers consistent, delicious results every time.
The cream cheese frosting provides the perfect complement to the banana flavor, but the cake is equally delicious on its own or with a simple dusting of powdered sugar. Save this recipe for your next baking adventure – you’ll find yourself making it again and again!