Banana Cake
I make this banana cake when I want something that tastes like banana bread but feels like dessert. It’s moist and tender with just the right amount of sweetness, and the cream cheese frosting adds a tangy, smooth finish that everyone loves.
Table of Contents
Everything You Love About Banana Bread
I’m so excited to share this banana cake recipe with you—it’s everything you love about banana bread but even lighter, softer, and topped with the most delicious cream cheese frosting! Using just-ripe bananas means you get the perfect balance of moistness and fluffiness without the heaviness that sometimes happens with overripe fruit.
I stumbled across this recipe in a 50-year-old community cookbook, and it instantly felt like a treasure. It has that homemade, passed-down feel you can only get from recipes that have been shared through generations, and it delivers every single time.
The cake itself is tender and airy, with just enough banana flavor to make it rich and satisfying. I love adding a handful of chopped walnuts or pecans for a bit of crunch—it pairs beautifully with the soft crumb and makes each bite even better.
And then there’s the frosting—a silky cream cheese layer that spreads easily and balances the sweetness of the cake with a slight tang. It’s simple, classic, and the perfect finishing touch that makes this cake truly special.
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Key Ingredients and Substitutions
- Milk: Adds moisture to the cake. It’s curdled with lemon juice to mimic buttermilk. You can substitute with buttermilk or use 1 cup of yogurt for a similar tang.
- Lemon juice: Used to sour the milk. White vinegar works just as well if needed.
- Granulated sugar: Sweetens the cake and helps with browning. Stick with white sugar for the lightest texture.
- Shortening: Gives the cake a soft, tender crumb. You can substitute with unsalted butter, though the texture may be slightly denser.
- Bananas: Use overripe bananas for the best flavor and natural sweetness. Mash them well for an even texture.
- All-purpose flour: The base of the cake. Stick with all-purpose for the right balance of structure and softness.
- Eggs: Bind the ingredients and add richness. Use large eggs at room temperature.
- Baking soda & baking powder: Work together to lift and lighten the cake. Make sure both are fresh for best rise.
- Salt: Balances the sweetness and enhances all the flavors.
- Vanilla extract: Adds warmth and depth. Use pure vanilla if possible for the best flavor.
- Walnuts or pecans: It’s great for crunch and nuttiness. Toast them for extra flavor or leave them out if preferred.
- Salted butter: Adds flavor and richness to the frosting. If using unsalted, add a pinch of salt to balance the sweetness.
- Cream cheese: Brings tang and creaminess to the frosting. Use full-fat for best texture and taste.
- Powdered sugar: Sweetens and thickens the frosting. Sift if lumpy for smooth results.
How to Make Banana Cake
Preparation
Preheat oven to 350˚F. Grease and flour a 9×13-inch baking pan. Soften the butter and cream cheese for the frosting. In a small bowl, combine the milk and lemon juice and let sit for a few minutes to curdle. Crush the bananas and set aside.
Step 1 – Cream the Shortening and Sugar
In a large bowl, cream together the shortening and granulated sugar until light and fluffy. This helps create a tender and airy cake texture.
Step 2 – Add Eggs and Bananas
Beat in the eggs until smooth. Stir in the crushed bananas and mix until everything is well combined.
Step 3 – Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 4 – Alternate Mixing Wet and Dry
Add the curdled milk and dry ingredients to the banana mixture in alternating batches. Mix gently between each addition until everything is just combined.
Step 5 – Fold in Flavor
Stir in the vanilla and chopped nuts. Be careful not to overmix so the cake stays light and tender.
Step 6 – Bake the Cake
Pour the batter into the prepared pan and smooth out the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
Step 7 – Make the Frosting
In a large bowl, beat together the softened butter and cream cheese until smooth and creamy.
Step 8 – Add Vanilla and Sugar
Add the vanilla extract, milk, and powdered sugar. Whip until the frosting is light, fluffy, and spreadable.
Step 9 – Frost and Chill
Spread the frosting evenly over the cooled banana cake. Refrigerate before serving to let the frosting set properly.
Lynette’s Tip
For the best texture and flavor, mash the bananas thoroughly so they incorporate smoothly into the batter. Large chunks can sink and create uneven spots in the cake.
More Banana Recipes You’ll Enjoy
Banana Cake
Ingredients
Cake
- 1 Cup milk
- 1 Tablespoon lemon juice
- 2 Cups granulated sugar
- ½ Cup shortening
- 2 large bananas crushed
- 2 ½ Cups all purpose flour
- 2 large eggs beaten
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 Cup walnuts or pecans chopped
Frosting
- ½ Cup salted butter softened
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract
- 3 Cups powdered sugar
- 1 Tablespoon milk
Instructions
Cake Instructions
- Preheat your oven to 350˚F and grease and flour a 9×13-inch baking pan.
- Combine the milk and lemon juice in a small bowl and let it sit for a few minutes to curdle.
- Cream the shortening and sugar together until light and fluffy. Beat in the eggs, then stir in the crushed bananas.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the milk and dry ingredients to the batter alternately, mixing gently, and fold in the vanilla and chopped nuts at the end.
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
Cream Cheese Frosting
- For the cream cheese frosting, beat together the cream cheese and butter until smooth. Add the vanilla, milk, and powdered sugar, and continue whipping until creamy.
- Spread the frosting evenly over the cooled banana cake. You can add additional chopped nuts to garnish the top of the cake if you prefer. Keep the cake refrigerated because of the cream cheese icing.
Notes
Variations:
- Add Spices: Try mixing in ½ teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients. It gives the cake a cozy, banana bread-like flavor.
- Make Cupcakes: Scoop the batter into lined muffin tins and bake for about 18–22 minutes. Great for parties, brunch, or freezer treats.
- Nut Toppings: Once frosted, I sometimes add a few banana slices or a sprinkle of chopped nuts on top for a decorative touch and a bit of extra texture.
Nutrition
Recipe FAQs
Aim for bananas that are just ripe – yellow with some freckles but not overly brown. Overripe bananas can make the cake too wet and gummy, while under-ripe ones don’t give enough flavor. This recipe turns out best when you hit that sweet spot.
Mash them thoroughly until mostly smooth. This helps them blend evenly into the batter and prevents large banana chunks from sinking or making the texture uneven. A few small lumps are fine, but the goal is a cohesive mixture.
It has a similar flavor to banana bread, but the texture is lighter and fluffier – more like a traditional cake. Think of it as banana bread’s sweeter, softer cousin.
It’s often due to overly ripe bananas or overmixing. Stick with just-ripe bananas, mash them thoroughly, and mix the batter gently once the dry ingredients go in. Be sure not to underbake it – look for a clean toothpick in the center.
