If you’re looking for the BEST BANANA CAKE EVER, this is your cake.Slathered with a thick layer of cream cheese icing, this banana cake is moist and delicious every time. It’s a great way to use up frozen or over-ripe bananas and quite simply, it’s the only banana cake recipe you’ll ever need.
What makes this banana cake crazy?
I honestly forget where I got this recipe. I’ve been making it for years. It’s a crazy little recipe, so I’ll clarify a couple of things right off the top.
First of all, this cake is baked at an unusually low temperature: 275ºF.
The second crazy thing about this recipe is the cooling method:
This banana cake goes straight from the oven into the freezer. This is the secret to the cake’s moistness. For this reason, you’re going to want to bake this cake in a pan that can withstand the quick change in temperature. I use my 9 x 13 Pyrex baking dish.
I don’t cover the cake when I put it in the freezer. I just place it in the freezer with a towel folded underneath it to prevent the heat from transferring into other items in my freezer.
For the Cake
- 1.5 cups very ripe bananas 3 fresh bananas or 4 thawed, previously frozen bananas
- 2 tsp lemon juice
- 3 cups all-purpose flour
- 1.5 tsp baking soda
- 1/4 tsp salt
- 3/4 cup soft butter
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla
- 1.5 cups buttermilk OR milk soured with one tbsp vinegar or lemon juice
- For the Frosting
- 1/2 cup softened butter
- 8 oz cream cheese room temp.
- 1 tsp vanilla
- 3.5 cups icing sugar also known as powdered sugar or confectioner’s sugar