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Best Ever Banana Cake with Cream Cheese Frosting

August 9, 2010

Since my foray into cake decorating, I’m always looking for interesting and new cakes to make and decorate. My most recent discovery came a month ago when I accompanied my mom to a cake shop to help her look for some supplies she needed for a wedding cake she was making for a family friend. It was there that I found the most delightful monkey cake pan. I had to get it and make a cake for my sister’s upcoming birthday (I did ask my mom so as not to step on her baking-for-her-children toes). And what else would make sense for a monkey cake than banana?! My mom had shared a recipe she found online for “The Best Ever Banana Cake with Cream Cheese Frosting” a couple weeks prior to that, so I knew it would be the perfect recipe for Monica’s birthday monkey cake. There is absolutely no exaggeration in the title. It is seriously the best banana cake I’ve ever had. It’s super moist and flavorful, but not overly banana-y. We shared some of my trial-run cake with friends, and they’ve been clamoring for the recipe. It’s really easy to make, and you will wow your guests with this one!

Best Ever Banana Cake with Cream Cheese Frosting


1-1/2 cups ripe bananas, mashed

2 teaspoons lemon juice

3 cups flour

1-1/2 teaspoons baking soda

1/4 teaspoon salt

3/4 cup butter, softened

2-1/4 cups sugar

3 large eggs

2 teaspoons vanilla

1-1/2 cups buttermilk

Frosting Ingredients:

1/2 cup butter, softened

1 (8 ounce) package cream cheese, softened

1 teaspoon vanilla

3-1/2 cups  powder sugar


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. Serve and enjoy!

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