I love how this banana cake is super moist, bursting with flavor, and topped with a creamy frosting. That unique step of freezing right after baking keeps it perfectly moist and unforgettable.
Why You’ll Love This Recipe
I think this cake is the ultimate comfort dessert. It’s easy to make, deeply flavorful, and always a hit. The banana and buttermilk combo keeps it moist, and the frosting adds just the right sweetness. The clever freezer trick locks in moisture like magic, making every bite incredibly soft.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ cups ripe bananas, mashed
2 teaspoons lemon juice
3 cups all-purpose flour
1½ teaspoons baking soda
¼ teaspoon salt
¾ cup butter, softened (for the cake)
2 1⁄8 cups sugar
3 large eggs
2 teaspoons vanilla (for the cake)
1½ cups buttermilk
½ cup butter, softened (for the frosting)
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla (for the frosting)
3½ cups icing sugar
directions
I preheat the oven to 275 °F (135 °C) and grease and flour a 9×13-inch pan.
I mix the mashed bananas with lemon juice and set them aside.
I whisk together flour, baking soda, and salt in a bowl and set that aside too.
In a large bowl, I cream ¾ cup of butter with 2 1⁄8 cups of sugar until light and fluffy.
I beat in the eggs one at a time, then stir in 2 teaspoons of vanilla.
I alternate adding the flour mixture and the buttermilk to the batter, then fold in the banana mixture.
I pour the batter into the prepared pan and bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
As soon as I take the cake out of the oven, I pop it into the freezer for 45 minutes to help it stay extra moist.
For the frosting, I cream ½ cup butter and cream cheese until smooth. I beat in 1 teaspoon vanilla, then add the icing sugar on low speed until blended, then high until fluffy.
Once the cake is completely cool, I frost it generously and add optional toppings like chopped walnuts if I feel like it.
Servings and timing
Servings: 12
Prep time: 20 minutes
Cook time: 60 minutes
Freezing time: 45 minutes
Total time: about 2 hours and 5 minutes
Variations
Sometimes I like to mix things up. Here are a few ways I switch it:
I add chopped nuts like walnuts or pecans either in the batter or as a topping.
I swap the cream cheese frosting for a caramel or brown butter version when I want a different flavor.
I’ve even turned this into cupcakes by adjusting the bake time to around 20–25 minutes.
A dash of cinnamon in the batter gives it a warm spice twist.
storage/reheating
I keep the cake covered in the fridge for up to 5 days. When I want a slice, I let it sit out to come to room temperature, or warm it in the microwave for about 15 seconds. If I’m storing it longer, I wrap slices individually and freeze them—then just thaw overnight in the fridge when I’m ready to enjoy.
FAQs
How ripe should the bananas be?
I use bananas that are very ripe—brown spots all over. They give the best sweetness and banana flavor.
Can I skip the freezing step?
I wouldn’t. That freezing step right after baking helps lock in the moisture. It really makes a difference in how soft the cake stays.
Can I use sour cream instead of buttermilk?
Yes, I’ve done that before. I just thin it out with a little milk to match the consistency of buttermilk.
Can I make this cake ahead of time?
Absolutely. I bake it a day ahead and frost it just before serving. It actually tastes better the next day once all the flavors settle.
What if I don’t have cream cheese for the frosting?
I’ve made it with just butter and icing sugar before, but the texture and tang of cream cheese really complete the cake. If I need a quick swap, mascarpone or Greek yogurt can work in a pinch.
Conclusion
This banana cake always hits the spot. It’s easy, moist, flavorful, and the frosting just ties everything together. Whether I’m baking it for family, friends, or just because I want something cozy and sweet, it never disappoints. That freezer trick still amazes me every time—I know I’ll keep making this one for years.
This banana cake is incredibly moist, flavorful, and easy to make, thanks to a clever freezer trick that locks in moisture. Topped with creamy cream-cheese frosting, it’s perfect for any occasion.
Ingredients
1½ cups ripe bananas, mashed
2 teaspoons lemon juice
3 cups all-purpose flour
1½ teaspoons baking soda
¼ teaspoon salt
¾ cup butter, softened (for the cake)
2 1⁄8 cups sugar
3 large eggs
2 teaspoons vanilla (for the cake)
1½ cups buttermilk
½ cup butter, softened (for the frosting)
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla (for the frosting)
3½ cups icing sugar
Instructions
Preheat the oven to 275 °F (135 °C) and grease & flour a 9×13-inch pan.
Mix mashed bananas with lemon juice in a small bowl; set aside.
Whisk together flour, baking soda, and salt in a medium bowl; set aside.
Cream ¾ cup butter with 2 1⁄8 cups sugar until light and fluffy.
Beat in eggs one at a time, then stir in 2 teaspoons vanilla.
Alternate adding the flour mixture and buttermilk to the batter, then stir in the banana mixture.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick comes out clean.
Immediately after baking, transfer the cake to the freezer for 45 minutes.
For the frosting: Cream ½ cup butter and cream cheese until smooth, beat in 1 teaspoon vanilla, add icing sugar on low speed until combined, then on high until smooth.
Spread the frosting over the cooled cake. Optionally, top with chopped walnuts or decorations.
Notes
Use very ripe bananas with brown spots for the best flavor and texture.
Do not skip the freezing step—it helps lock in the cake’s moisture.
Store leftovers in the refrigerator for several days.
You can freeze individual slices for long-term storage.
