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Nutrition Facts

Serving Size 1 (152g)

Recipe makes 16 servings

Calories 504
Calories from Fat 186 (37%)
Amount Per Serving %DV
Total Fat 20.8g 31%
Saturated Fat 12.7g 63%
Monounsaturated Fat 5.6g
Polyunsaturated Fat 1.0g
Trans Fat 0.0g
Cholesterol 94mg 31%
Sodium 336mg 14%
Potassium 146mg 4%
Total Carbohydrate 75.5g 25%
Dietary Fiber 1.0g 4%
Sugars 55.3g
Protein 5.7g 11%

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Best Ever Banana Cake With Cream Cheese Frosting

Recipe #67256 | 1¼ hours | 15 min prep | add private note

By: Rhonda *J*
Jul 24, 2003

This is one of, (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and this cake was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)

SERVES 16 , 1 9x13 pan (change servings and units)

Ingredients

Frosting

Garnish

Directions

  1. 1
    Preheat oven to 275°.
  2. 2
    Grease and flour a 9 x 13 pan.
  3. 3
    In a small bowl, mix mashed banana with the lemon juice; set aside.
  4. 4
    In a medium bowl, mix flour, baking soda and salt; set aside.
  5. 5
    In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
  6. 6
    Beat in eggs, one at a time, then stir in 2 tsp vanilla.
  7. 7
    Beat in the flour mixture alternately with the buttermilk.
  8. 8
    Stir in banana mixture.
  9. 9
    Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
  10. 10
    Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
  11. 11
    For the frosting, cream the butter and cream cheese until smooth.
  12. 12
    Beat in 1 teaspoon vanilla.
  13. 13
    Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  14. 14
    Spread on cooled cake.
  15. 15
    Sprinkle chopped walnuts over top of the frosting, if desired.

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Featured Reviews for This Recipe

From: Mommalena

On Nov 7, 2009

I made this cake for my daughter's first birthday and it was a huge hit. My daughter loved it! I made a the regular cake and I took some of the batter and made 2 large muffins for my daughter and 2 year old son. She devoured her cake. And my neighbor loves it so much she wants to make for a church fundraiser. This is the best recipe ever. It took my oven an hour and a half to bake the cake, but it was well worth it.

0 people found this review helpful

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  • From: MsBabzi

    On Nov 4, 2009

    This is my first "from scratch" cake. It was THE BEST!!! I, too, had to bake it for 1hr 20min in my oven and I also did the freezer thing. I think that made it!! And I made bundt cake. I made it for my Uncle Spider, cause he loves banana cake. I brought it to our family breakfast on Sunday at my Gramma's home. My Uncle Spider ate two pieces immediately after he ate breakfast!!! I've never felt so proud. Even my Mom, who is usually critical in one way or another, LOVED it! Everyone took some home with them and the last piece I took home but forgot it on the counter, so I threw it in the garbage the next day and my MOM FREAKED!!! She screamed that she would have eaten it anyway, because it was so yummy. Thanks so much!!! I will be making this cake for many many years to come. It's #1 in my recipe folder.

    0 people found this review helpful

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  • From: justcallmejulie

    On Jan 25, 2005

    OKAY, this is wake up in the middle of the night thinking about it good...sneak a piece in the laundry room good... hide the last piece from your very own children good!!!!!

    118 people found this review helpful

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  • From: Susan Lee

    On Mar 29, 2004

    This is THE BEST cake I have made! It is so good, I want to stand on the corner and give away samples! ( I AM a bit proud!) Instead of 9 x 13, I made two layers and I did use the freezer step. Incredibly moist. Thank you ever so much for sharing this tremendous cake.

    87 people found this review helpful

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  • Read all 624 reviews

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