This post may contain affiliate links. Please read our privacy policy.
This super moist banana cake is topped with a tangy cream cheese frosting for a dessert or afternoon pick-me-up that’s impossible to beat. You’ll never believe the secret to this amazing cake: the freezer!
Let me start by saying I hate the word moist. Always have, always will. It’s one of those words that makes my nose wrinkle.
However, I must use the word moist throughout this post because, well, there is really no other way for me to describe this banana cake.
I have mentioned before that we have a problem with buying bananas and never eating them in their yellow state.
Instead, I wait until they are a nice shade of rotten before contemplating their fate. Once they hit the stage just before “really probably ought to be thrown away,” I start searching.
Most of the time, I’ll whip up Dominique Ansel’s banana bread or my favorite banana crumb muffins, but occasionally I’ll reach deep into the archives and make the best banana cake I’ve ever had.
The Secret to a Super Moist Banana Cake
The first time I shared this recipe with you was in 2008.
I had only been blogging a few months at the time, but this banana cake has remained one of my favorite recipes for well over a decade now.
This recipe has an interesting preparation method. After you bake the cake at a low 275°F, you immediately chuck the cake into the freezer for 45 minutes.
Sound weird? Well, apparently this is what makes this cake so…well, moist!
I’ve actually tested this cake recipe without using the freezer method to cool the cake, and there is definitely a noticeable difference in the texture of the cake. If you can spare the room in your freezer for 45 minutes, it’s totally the way to go.
The cream cheese frosting on top is to die for and adds the perfect amount of sweetness to the cake.
If you have some browning bananas and are looking to make a delicious treat, look no further; this moist banana cake is a winner!
How to Make This Recipe
This is a pretty straightforward cake recipe – aside from the freezer part, that is! Let’s walk through how to make it.
Ingredients you’ll need
Most of the ingredients for this cake are pretty standard and things that you’ll probably already have in your refrigerator and pantry. You’ll need:
- 1 1/2 cups mashed ripe bananas (about 3-4 bananas)
- 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 cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk
Just like with black magic cake or the best chocolate cake, buttermilk is a key ingredient in this recipe.
Even though the freezer cooling method is a big part of what makes this cake so moist and incredible, the buttermilk helps there, too! It also keeps the cake tender and gives a nice bit of tang.
If you’re out of buttermilk, don’t worry. I’ve used my buttermilk substitute many times in this recipe and it works great.
I also recommend that you review how to measure flour properly to set yourself up for success from the start!
Making this cake
The first step to making this moist banana cake is to mash the bananas with the lemon juice. Set that aside for later.
Whisk together the dry ingredients: flour, baking soda, and salt. Set that aside as well.
Using an electric mixer, go ahead and cream the butter and sugar together until light and fluffy. This will take about 3 minutes. Add the eggs one at a time, then the vanillas.
Alternate adding the flour with the buttermilk. Add half of the flour, all of the buttermilk, then the rest of the flour. Finally, stir in the mashed bananas.
Add the batter to a greased and floured 13×9-inch cake pan and bake for about an hour. As soon as the cake comes out of the oven, place the pan in the freeze for 45 minutes.
Frosting options
I like to top my banana cake with a cream cheese frosting, similar to my pineapple cake. I think that cream cheese frosting goes so well with fruit-based cakes!
If you prefer less frosting on your cake, you can halve the amount of frosting quite easily.
If you don’t care for cream cheese frosting, you can use my buttercream frosting instead, or even just dust the cake generously with powdered sugar.
More Banana Cake Recipes
If you, like me, are always looking for ways to use up bananas that have gone way past their prime, I’ve got some more great banana cake recipes for you to check out:
Hummingbird Cupcakes
Banana Pudding Poke Cake
Make-Ahead Banana Coffee Cake
Banana Cupcakes
Southern Banana Pudding Cake
Banana Bread Mug Cake
Moist Banana Cake
Equipment
Ingredients
- 1 ½ cups mashed ripe bananas about 3-4 bananas
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup butter softened
- 2 cups sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups buttermilk
For the frosting:
- ½ cup unsalted butter softened
- 8 ounces cream cheese softened
- 1 teaspoon pure vanilla extract
- 3 ½ cups powdered sugar
Instructions
- Preheat oven to 275°F. Grease and flour a 9 x 13 metal 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, starting and ending with the flour, 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.
Make the Frosting
- While the cake rests in the freezer, make the frosting. Beat the butter and cream cheese with an electric mixer 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 over cooled cake. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
-
If you prefer less frosting, feel free to cut the frosting ingredients in half.
If you’re out of buttermilk, don’t worry. I’ve used my buttermilk substitute many times in this recipe and it works great.
I’ve tested this cake recipe without using the freezer method to cool the cake, and there is definitely a noticeable difference in the texture of the cake. If you can spare the room in your freezer for 45 minutes, you absolutely should.
I recommend using a metal pan; a glass pan may not handle the extreme temperature change well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My go to banana cake recipe! Always a favorite.
The BEST banana cake Ever
Moist, dense and delicious. I followed recipe with exception of using 3 round pans, created a 3 layer cake- I also crushed walnuts to dust side of cake, it was a success and it has been requested multiple times now. Thank you for sharing this recipe.
Wow! This is an awesome recipe. I followed the main instructions (especially measuring the flour & making buttermilk) and it turned out wonderful. Matter of fact, I wanted to freeze one loaf, but I was told that would not be necessary :).
Things I did differently.
1). Baked the cake at 300 degrees as I live in an apartment and our gas oven fluctuates in temp.
2). Used four (4) frozen bananas with the same amount of sugar, but did not add any frosting. Totally not needed.
3). Used a metal loaf pan w/parchment paper instead. There was enough batter to make two (2) loaves.
4). I placed a cookie sheet in the chest freezer while the cake was in the oven. Once done, I just pulled up the parchment paper and placed it on the frozen cookie sheet for 45 minutes (in the chest freezer).
Thank you! This was a fun recipe to make and I learned a few more things about baking.
So glad to hear you enjoyed the recipe! Thanks so much for stopping by and leaving your feedback.
-Jamie
I just made your banana cake!I’m a male (home cook) and continuously experimenting with cooking.This time however i followed your recipe closely and it was the best banana cake I have ever made.Thankyou. I love sultanas (dried fruit) and threw a handful in with the bananas. It was perfect!!
Hi!
I am so happy to hear you enjoyed the recipe. Thanks so much for stopping by and leaving your feedback!
Happy Baking!
-Jamie
Awful. This weighed 20 lbs. So heavy and dense. No flavor. So much time and money spent on this dud.
So sorry you didn’t enjoy the cake, Lynda. I have had dozens of readers make it and enjoy it, so I’m not sure what might have gone wrong for you. Hope you have a better outcome next time.
Jamie
Can I use cultured buttermilk
Hi Karen – Yes, of course. The buttermilk sold at grocery stores is cultured buttermilk, so that works great. Happy baking!
Jamie
I made this cake *exactly* as directed. (I did put 1/2 C less powdered sugar in the frosting because I ran out.) It took one hour and ten minutes to bake at 275 F in a high quality metal 9 x 13 pan. I did use an oven thermometer. This cake is special. I took it to our Art Guild members’ meeting. It received rave reviews! It was like eating delicious silk. The texture is unlike any cake I’ve ever eaten and I’m in my 70th year. And it was flavorful without being cloyingly sweet. Thank you for a wonderful recipe.
So happy to hear this! Thank you for stopping by and sharing your feedback. Happy baking!
Jamie
Awesome recipe, cake got rave reviews, however 275° for 75 minutes just did not cook the cake.(I did preheat the oven). I used a 22cm round pan tho. Had to raise the temp to 360° and cook for another half hour. Came out perfect!
Glad you enjoyed! Thanks for sharing your feedback. Happy baking!
Jamie
I want to make as a layer cake with 2 nine inch cake pans. Should I change anything with recipe ?
Hi DJ – I haven’t tried making this specific recipe in 9-inch pans, so I can’t attest to exactly what you’d need to change. Likely you would just need to adjust the baking time. If you give it a try, I’d love to hear how it goes for you. Happy baking!
Jamie