Hands down, this is the best ever banana cake. It’s rich, moist and very, very banana-y. While some banana cakes have a subtle banana flavor, this one is unapologetic. If you love bananas, you will love this cake. The tangy cream cheese frosting balances perfectly with this sweet cake.
This recipe is from my cousin Dani. Several summers ago she and her family were visiting from Arizona and we decided to make a cake. We had a big group, so we decided to double the recipe. Except we forgot to check how much cake the original recipe would make. As we added ingredients, our batter got larger and larger, and we started searching for bigger mixing bowls, and eventually ended up using one of Grandma’s large stock pots to mix the batter. Whoops. We baked enough banana cake to feed our entire family, extended family, and still have left overs.
I made this cake recently for my aunt’s birthday. Instead of a 9x 13 pan, I used two round pans, and stacked them with a layer of cream cheese frosting in between. I used a large cookie cutter as a stencil for the sprinkles on top. Once again, it was a hit! This cake is best enjoyed with good company and a large glass of milk.
- 1 ¼ cups sugar
- ½ cup butter
- ½ tsp nutmeg
- 2 eggs
- 1 cup mashed bananas
- 1 tsp vanilla
- 2 ½ cups flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup buttermilk
- ½ cup walnuts, chopped (optional)
- 4 ounces cream cheese, at room temperature
- 3 tablespoons butter, room temperature
- 1 1/2 cups confectioners' sugar
- ½ teaspoon vanilla extract
- juice of ¼ lemon (about 2 tsp)
- Preheat oven to 350° Farenheit.
- Grease and flour a 9 x 13 pan.
- In a large bowl, cream sugar, butter and nutmeg until fluffy.
- Add eggs, one at a time
- Stir in bananas and vanilla, set aside
- In another bowl, combine flour, baking powder, baking soda and salt.
- Beat into banana mixture, alternating with buttermilk.
- Pour into greased 9 x 13 pans (I used two round pans instead)
- Bake for 30-35 minutes.
- Cool on a wire rack.
- Cream together the cream cheese and butter in a mixing bowl.
- Slowly sift in the confectioners’ sugar and continue beating until smooth.
- Stir in the vanilla and lemon juice.
- Frost your cake. Decorate with chopped walnuts or sprinkles.
Yum. Look at all that banana goodness.