Making The Best Banana Cake

The best banana cake I’ve ever had, without a doubt. It is simultaneously delicate, wet, and rich.

This cake is topped with a delicious lemon cream cheese frosting once it has cooled, making it the ideal dessert that your family will adore.

My Grandpa and Grandma used to make the BEST banana cupcakes, therefore I adore a delicious banana cake because it takes me back to my childhood. While waiting impatiently with my sisters, I can still smell them baking in my grandmother’s kitchen.

This dessert makes me think of my preferred banana cupcakes. It has my favorite lemony cream cheese frosting on top and is soft, fluffy, and oh-so-moist.

Even though I adore airy banana cakes, I find that the addition of a delicious cream cheese icing makes them even better.

My cream cheese frosting has a little bit of lemon zest and juice added for flavor, but you may omit it and use vanilla if you’d rather.

Once you’ve tried this cake, you won’t be able to go without it, no matter how you top it. You’ll want to make this recipe next time you have overripe bananas on the counter! I frequently purchase additional bananas to ripen and bake this cake with.

Advice for achieving a soft, wet result:

• Aim to have your ingredients at room temperature (eggs and butter)
• You require the acidity in the milk and lemon juice combo. It won’t work to substitute only milk or cream. (If necessary, buttermilk may be substituted.)
• Beat the butter, sugar, eggs, and vanilla together until it is VERY frothy, like a light buttercream frosting. It ought should take five minutes or so.
• You want to mix the flour mixture in until it is barely mixed. An overly-mixed product will be dense and chewy.
• This cake’s cooking time can change. If your cake isn’t done after 55 minutes of baking, continue to bake it until a toothpick comes out clean (this can be up to an additional 20 minutes depending on your oven). The outcome will be a delicious, moist banana cake.

Ingredients for Banana Cake

Frosting

• 8 ounces cream cheese
• ⅓ cup butter softened
• 1 teaspoon lemon juice
• 1 ½ teaspoons lemon zest from 1 lemon
• 3-3 ½ cups powdered sugar

Instructions

1. The oven to 350 degrees. Butter and flour in a 9 x 13 pan.
2. To measure, add 1 1/2 tablespoons of lemon juice. Add milk to 1 12 cups’ worth. Place aside.
3. Set aside after combining 1 tablespoon of lemon juice with the mashed banana.
4. Brown and white sugar are mixed with butter using a beating process. Add vanilla and the eggs one at a time. Mix till frothy and light on high speed (almost the texture of frosting).
5. In a larger basin, mix the flour, baking soda, and salt. Add milk and flour mixture in equal amounts, stirring to incorporate after each addition. (Avoid overmixing.) Add bananas and fold. Fill the prepared pan with liquid.
6. Place in the oven and lower the temperature to 300°F. A toothpick inserted in the center should come out clean after baking for 60 to 70 minutes (see remark below) (do not overbake).
7. To make the cake extra moist, remove it from the oven and place it in the freezer for 45 minutes. Before icing, let cool fully.

Frosting

1. Butter and cream cheese are frothy when combined. Lemon juice and zest are added.
2. You can add powdered sugar gradually to achieve the required consistency. Apply to the cooled cake.

Notes

This cake’s cooking time can change. Mine takes around an hour. If your cake isn’t done after 55 minutes of baking, continue to bake it until a toothpick comes out clean (this can be up to an additional 20-30 minutes depending on your oven).

Nutrition