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.
I topped mine with a vanilla buttercream frosting, but cream cheese frosting (or no frosting at all!) would be delicious also.
Recipe Ingredient Notes
To make Frosted Banana Cake, you will need the following ingredients:
- Bananas, ripe and mashed
- Lemon juice
- Flour
- Baking soda
- Salt
- Butter, softened
- Sugar
- Eggs
- Vanilla
- Buttermilk
Vanilla Frosting
- Butter, softened
- Vanilla extract
- Milk
- Powdered sugar
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
- Baking Dish (9 x 13)
- Mixing Bowl (Small)
- Mixing Bowl (Medium)
- Mixing Bowl (Large)
- Mixing Bowl (Small)
How to make Frosted Banana Cake
- Preheat oven to 275 ℉. 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.
Storage Suggestions
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 airtight 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.
Enjoy More Delicious Breakfast and Coffee Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Frosted Banana Cake Recipe
- Frosted Gingerbread Pound Cake
- Lemon Blueberry Breakfast Cake
- Starbucks Copycat Lemon Pound Cake
Frosted Banana Cake Recipe
Ingredients
- 3 bananas, ripe and mashed
- 2 teaspoon lemon juice
- 3 cups flour
- 1 ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup butter, softened
- 2 ⅛ cups sugar
- 3 large eggs
- 2 teaspoon vanilla
- 1 ½ cups buttermilk
Vanilla Frosting
- ½ cup butter, softened
- 1 ½ teaspoon vanilla extract
- 2 Tablespoons milk
- 3 ½ cups powdered sugar
Equipment
Instructions
- Preheat oven to 275 ℉. 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
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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?
I just left it uncovered and it was perfect! 🙂
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!
I am wondering the same thing. Seems like a pretty low temp. Dying to make this but wondering if it should read 375 instead?
Follow the recipe as directed! 🙂
Very uncooked at 1 hr at 275. center is still almost liquid
Help. The center of this cake is still almost liquid after 1hr at 275. ?
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?
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??
I always assume unsalted butter, but it should be specified, and to omit salt if using salted butter.