Yield: 12 servings
Best Banana Cake
Incredibly moist and fluffy and layered with a dreamy cinnamon cream cheese frosting, this is seriously the BEST Banana Cake Recipe. You'll never guess the secret trick I use to keep it super moist (no, it's not applesauce or sour cream)!
Ingredients
Banana Cake
- 1 cup mashed over-ripe bananas, about 2 large bananas
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup (1 1/2 sticks) unsalted butter, softened
- 2 ⅛ cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream, or plain greek yogurt
- 4 oz applesauce
- 1 cup whole milk
Cinnamon Cream Cheese Frosting:
- ¾ cup (1 1/2 sticks) unsalted butter, softened
- 12 oz (1 1/2 packages) cream cheese, softened
- 5 ½ cups powdered sugar
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon salt
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Instructions
- Preheat oven to 275°F (135°C). Grease and flour three 8-inch round cake pans, set aside.
- In a small bowl, mix mashed bananas with 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 the eggs one at a time, then stir in vanilla, sour cream and applesauce. Beat in the flour mixture alternately with the milk. Fold in the banana mixture.
- Divide batter (about 2 1/2 cup batter in each pan) into prepared pans. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Place the cake pans right into the freezer after taking them out of the oven. Be careful what you set the cake pans on as they can melt something like plastic. Let cakes cool completely before frosting, this takes about 30-40 minutes in the freezer! (You can also let them cool at room temperature on the counter. However, popping them into the freezer stops the cooking process much faster and keeps this cake super moist!)
- For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in powdered sugar, cinnamon, vanilla and salt on low speed until combined, then on high until frosting is smooth.
- Assemble the 3 layers with a thick layer of frosting in between each layer and frost the cake as desired. Sprinkle on a little cinnamon around the outside and store in the fridge until ready to serve.
Video
Notes
Cupcakes: This recipe will make about 26 standard sized cupcakes. Fill your cupcake liners 3/4th of the way full and bake at 350°F for about 20 minutes. Let them cool completely, then frost as desired.
Nutrition
Serving: 1 slice, Calories: 842kcal, Carbohydrates: 121g, Protein: 8g, Fat: 38g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 141mg, Sodium: 403mg, Potassium: 193mg, Fiber: 1g, Sugar: 94g, Vitamin A: 1284IU, Vitamin C: 2mg, Calcium: 86mg, Iron: 2mg