Of course! This Banana Cake is a step up from banana bread—incredibly moist, soft, and topped with a rich, classic buttercream frosting. It’s the perfect way to use up those overripe bananas.
Ultra-Moist Banana Cake with Creamy Buttercream Frosting
This recipe yields a beautifully tender, flavorful cake that’s packed with banana flavor. The buttercream is the perfect sweet and silky complement.
Yields: One 9×13 inch sheet cake or two 8-inch round layers
Prep time: 20 minutes
Cook time: 30-35 minutes (for sheet cake) or 25-30 minutes (for layers)
Ingredients
For the Banana Cake:
· 2 ½ cups all-purpose flour
· 1 tbsp baking soda
· ½ tsp salt
· 1 tsp ground cinnamon (optional, but recommended)
· ½ cup (1 stick) unsalted butter, softened
· 1 ½ cups granulated sugar
· 2 large eggs, room temperature
· 1 ½ cups mashed very ripe bananas (about 3-4 medium bananas)
· 1 tsp vanilla extract
· 1 cup buttermilk, room temperature* (See note for substitute)
For the Buttercream Frosting:
· 1 cup (2 sticks) unsalted butter, softened
· 3 ½ – 4 cups powdered sugar, sifted
· 2-3 tbsp heavy cream, half-and-half, or whole milk
· 1 tsp vanilla extract
· Pinch of salt
Instructions
Make the Cake:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans. For easy removal, you can line the bottom with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium-high speed for 2-3 minutes, until light and fluffy.
- Add Wet Ingredients: Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl. Mix in the mashed bananas and vanilla extract. (The mixture may look slightly curdled—this is normal.)
- Combine Wet and Dry: With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix just until combined after each addition. Do not overmix.
- Bake: Pour the batter into the prepared pan(s) and spread it evenly.
· For a 9×13 pan: Bake for 30-35 minutes.
· For 8-inch rounds: Bake for 25-30 minutes.
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. - Cool: Let the cake cool in the pan(s) on a wire rack for 15 minutes. Then, run a knife around the edges and carefully invert the round layers or leave the sheet cake in the pan to cool completely before frosting.
Make the Buttercream Frosting:
- Beat Butter: In a large bowl, using an electric mixer with the whisk or paddle attachment, beat the softened butter on medium speed for about 2 minutes until smooth and pale.
- Add Sugar Gradually: Gradually add the sifted powdered sugar, one cup at a time, with the mixer on low speed. Once incorporated, increase the speed to medium-high and beat for 2-3 minutes until very fluffy.
- Finish: Add the vanilla extract, pinch of salt, and 2 tablespoons of heavy cream. Beat for another minute. If the frosting is too thick, add more cream, one teaspoon at a time, until you reach your desired consistency. If it’s too thin, add a little more powdered sugar.
Assemble:
· For a sheet cake: Spread the frosting evenly over the completely cooled cake in the pan.
· For a layer cake: Place one cake layer on a serving plate. Spread with a layer of frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.
Recipe Notes & Tips for Success
· Buttermilk Substitute: No buttermilk? No problem! Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup. Fill with enough regular milk to make 1 cup. Stir and let it sit for 5-10 minutes until it curdles.
· The Secret to Moisture: Use overripe bananas with brown, spotty peels. They are sweeter and have a more intense banana flavor.
· Room Temperature is Key: Using room-temperature eggs, buttermilk, and butter helps the ingredients emulsify properly, creating a uniform, tender crumb.
· Don’t Overmix: Overmixing the batter after adding the flour develops gluten, which can lead to a tough, dense cake. Mix just until you no longer see streaks of flour.
· Frosting Variations:
· Cream Cheese Frosting: For a classic pairing, replace the butter in the frosting with ½ cup (1 stick) of butter and one 8-oz block of softened cream cheese. Beat them together first, then proceed with the recipe. You may need slightly less powdered sugar.
· Add Nuts: Fold 1 cup of chopped walnuts or pecans into the cake batter at the end.
· Chocolate Chips: Fold 1 cup of semi-sweet chocolate chips into the batter.
Enjoy a slice of this wonderfully moist and comforting cake