Name: Frosted Banana Cake Recipe
Prep time: 70 min
Cook time: 60 min
Total time: 130 min
Ingredients: 3 bananas (ripe and mashed); 2 teaspoons lemon juice; 3 cups flour; 1½ teaspoons baking soda; ¼ teaspoon salt; ¾ cup butter (softened); 2⅛ cups sugar; 3 large eggs; 2 teaspoons vanilla; 1½ cups buttermilk; ½ cup butter (softened); 1½ teaspoons vanilla extract; 2 Tablespoons milk; 3½ cups powdered sugar

This Frosted Banana Cake is a quick and simple dessert, full of flavor. You will love how simple it is, and how light it tastes. The frosting, is just the cherry on top, but I could honestly eat the banana cake plain.

You’ll love our Frosted Banana Cake. I am a BIG fan of banana bread and when I had some overripe bananas, I was going to whip up my go-to recipe but then decided to try something different.

A slice of Frosted Banana Cake on a plate

I came across this recipe for Frosted banana cake that claimed to be the “best ever.” With a claim that strong, I had to put it to the test and it seriously turned out even better than I imagined.

It had some interesting instructions – a low bake time, putting it in the freezer as soon as you pulled it out of the oven.

I don’t know what would happen if you didn’t follow those instructions, but I will tell you that if you do follow the instructions, it makes for one amazing cake.

I topped mine with a vanilla buttercream frosting, but cream cheese frosting (or no frosting at all!) would be delicious also.

This is the perfect recipe to put those ripe bananas to use.

What is the best way to store Frosted Banana Cake?

I love this recipe, and my family does as well, that we usually don’t have much leftover. However, if you do have some leftover, the best way to store frosted banana cake is putting it in the fridge.

We recommend placing it in an air tight storage container, and putting them in the fridge.

If you aren’t going to eat the cake for more than a week, we recommend freezing it. Again the best way to freeze this frosted banana cake is placing them in an airtight storage container and putting them in the freezer.

They will last nicely in the freezer for about 2 weeks, and in the fridge, about 3-5 days.

To thaw this cake, we recommend placing it in the fridge overnight and serving the cake the next day. We don’t recommend microwaving it because the frosting will melt.

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Watch how to make another banana favorite here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

These Nutella Banana Coconut Hot Pockets make the perfect dessert, breakfast, or snack. They are full of flavor and the perfect way to put ripe bananas to use. Watch how to make them, here:

Looking for more banana recipes? Here are a few of our favorites:

Serves: 20

Frosted Banana Cake Recipe

Some say that this is the "Best Ever Banana Cake" . . . but we will let you be the judge!

Prep Time 1 hr 10 mins

Cook Time 1 hr

Total Time 2 hrs 10 mins

Print Pin

Ingredients

3 bananas ripe and mashed
2 teaspoons lemon juice
3 cups flour
1½ teaspoons baking soda
¼ teaspoon salt
¾ cup butter softened
2⅛ cups sugar
3 large eggs
2 teaspoons vanilla
1½ cups buttermilk

Vanilla Frosting

½ cup butter softened
1½ teaspoons vanilla extract
2 Tablespoons milk
3½ cups powdered sugar

Instructions

Preheat oven to 275 degrees F. Grease and flour a 9 x 13 pan, set aside.
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 butter and sugar until light and fluffy.
Beat in eggs, one at a time, then stir in vanilla.
Beat in the flour mixture alternately with the buttermilk. Then 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.
While the cake is cooling, mix together frosting ingredients until smooth. Add more milk if you need the frosting to be thinner or add more powdered sugar if you want to thicken the frosting up.
Spread frosting on cake and serve.

Notes

If you don’t have buttermilk, you can easily make your own. Using a large measuring cup, pour in 1 1/2 tablespoons vinegar. Add enough milk to equal 1 1/2 cups. Mix together, then let sit for 5 minutes. Use in recipe when called for.

Nutrition

Calories: 373 kcal · Carbohydrates: 62 g · Protein: 4 g · Fat: 13 g · Saturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 57 mg · Sodium: 243 mg · Potassium: 125 mg · Fiber: 1 g · Sugar: 45 g · Vitamin A: 434 IU · Vitamin C: 2 mg · Calcium: 34 mg · Iron: 1 mg

Equipment

9×13-inch Baking Pan
small bowl
Medium Bowl
Large Bowl
Small Mixing Bowl

Recipe Details

Course: Dessert

Cuisine: American

Recipe adapted from Food.com

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Teresa says:

January 24, 2016

This looks fantastic. When you put it in the freezer, do you just stick it in uncovered piping hot or do you cover it lightly?

- Camille (Six Sisters Stuff) says:
  
  January 24, 2016
  
  I just left it uncovered and it was perfect! :)
  
  - Amy says:
    
    December 31, 2016
    
    Help. The center of this cake is still almost liquid after 1hr at 275. ?
    
    - Jessica Carter says:
      
      January 4, 2017
      
      Mine was the same - it took an hour and a half on the dot (my oven was on convection and hasn't seemed to bake low or anything) and after freezing the middle is sort of sunken. I'm kind of disappointed but hope I feel differently after I frost it. How did yours turn out?
      
- Cyd says:
  
  January 25, 2016
  
  We didn't cover it. Just put it directly into the freezer. You could totally cover it lightly with foil if you wanted too. But it's not necessary. Hope this helps. Have a great week!
  
Jennifer says:

February 9, 2016

I am wondering the same thing. Seems like a pretty low temp. Dying to make this but wondering if it should read 375 instead?

- Cyd says:
  
  February 12, 2016
  
  Follow the recipe as directed! :)
  
  - Amy says:
    
    December 31, 2016
    
    Very uncooked at 1 hr at 275. center is still almost liquid
    
Natalie says:

June 9, 2020

Mine was very uncooked after an hour as well. Wondering if it should have been a sheet cake size and not a 9 by 13??

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