I think banana cake should be moist and fluffy, and this little number does just that.  Buttermilk is the key to this moist masterpiece.  But if you don’t have buttermilk, no worries, I often do a substitution of lemon juice and milk. (see notes in recipe).   I recently took this cake to a picnic and it disappeared in a flash! I’m especially in love with the cream cheese frosting with just a hint of lemon. The frosting is sweet with just a touch of tang…perfection! I can’t stop thinking about all this goodness! So hurry now and grab those browning bananas that’s waiting for you in your fruit bowl, and let’s get busy!  

Banana Cake with Cream Cheese Frosting

This banana cake is soft, fluffy, rich and oh so moist topped with a delicious silky, smooth cream cheese frosting with a hint of lemon.


  • 3 large bananas, mashed (about 1.5 cups)
  • 1 tablespoon lemon juice
  • 1 1/2 cups buttermilk, at room temperature
  • 3 cups flour, spooned and leveled
  • 1/2 tablespoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup butter softened
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla


  • 8 oz cream cheese
  • 1/3 cup butter softened
  • 3-3 1/2 cups powdered sugar
  • 1 teaspoon lemon juice
  • 1 1/2 teaspoons lemon zest from 1 lemon


  1. Preheat oven to 350°. Grease and flour a 9 x 13 pan.
  2. In a medium bowl, mix the mashed banana with lemon juice and set aside.

  3. In a large bowl, using a handheld or stand mix beat  butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy about 4 minutes. 

  4. Combine flour, baking soda, baking powder and salt in a medium bowl. Alternate adding flour mixture and buttermilk to egg mixture stirring just until incorporated. (Be careful to  not overmix). Fold in bananas. Pour into prepared pan.

  5. Reduce heat to 300 degrees. Bake 60 – 70 minutes (check often baking times  may vary)  or until toothpick inserted in center comes out clean.

  6. To make the cake extra moist, remove from oven and place in the freezer for 45 minutes.  Once cooled, top with frosting.


  1. Cream butter & cream cheese until fluffy. Add in lemon zest and lemon juice.

  2. Add powdered sugar a little at a time until you reach desired consistency. Spread over cooled cake.

Recipe Notes

If you do not have buttermilk, add 1 1/2 tablespoons fresh lemon juice to a large measuring cup. Then top to with milk to make 1 1/2 cups  total.  Stir and set aside for at least 5 minutes. (use in place of buttermilk in this recipe.)

Recipe adapted from Spend with Pennies



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