Moist Banana Cake

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!

Prep Time 20

Cook Time 1 15

Freezer Time 45

Total Time 2 20

Servings

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

US Customary - Metric

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.