Buttermilk Banana Cake recipe topped with cream cheese frosting for anyone who loves bananas! Fantastic flavor in this moist banana cake made with butter, ripe bananas, & buttermilk.
I had some very ripe bananas to use up but instead of traditional banana bread, I opted to make this delicious banana cake recipe I got from my Nana. It smelled amazing while baking but tasted even better after topping it with cream cheese frosting! I’m sure you’ve all been there too when you need a recipe for ripe bananas and don’t want the obvious bread or muffins.
What is buttermilk banana cake?
It’s a simple and easy cake recipe using ripe bananas and buttermilk to create a moist and flavorful crumb that tastes soooo good! Adding the cream cheese frosting on top is just the “icing on the cake” so to speak and makes this cake downright irresistible. Make it in a 9×13 baking dish or in a bundt pan and you can’t go wrong.
For the cake, you will need:
-Butter: We need 3/4 cups (one and a half sticks) of softened butter for the cake to be nice and rich.
-Sugar: 2 cups of sugar will help the cake to be perfectly sweet.
-Eggs: We need 3 eggs to help bind and leaven the cake so that it turns out perfectly.
-Vanilla: 2 teaspoons of vanilla extract will help to enhance the flavors in the cake. I like to use high quality vanilla, but use what you have on hand.
-Buttermilk: We need 1 1/2 cups of buttermilk, but you can DIY your own with 1 1/2 cups of milk and 1 TBSP of lemon juice, just mix them together separately and let rest for a few minutes before adding into the batter.
-Ripe bananas: We need 1 1/2 cups of mashed ripe bananas (this is about 3 bananas).
-Lemon juice: 2 teaspoons of lemon juice will help to highlight the flavors in the cake and add a taste of freshness.
-Flour: 2 1/2 cups of all-purpose flour is the gluten-filled base for the cake.
-Baking powder: We need 2 rounded teaspoons of baking powder to leaven this cake perfectly.
-Salt: 1/4 teaspoon of salt will help to enhance all of the flavors in this cake and make it taste wonderful.
-Butter: We need 1/4 cup of butter (half a stick) to make the frosting rich and creamy.
-Cream cheese: 4 ounces of cream cheese (half a brick) will make the frosting tangy, creamy, and rich.
-Powdered sugar: 1 1/2 cups of powdered sugar will sweeten the frosting and keep it nice and smooth.
-Vanilla: Just a teaspoon of vanilla can help to enhance the flavors in the frosting nicely.
-Milk: We need 2 tablespoons of milk to make the frosting the perfect consistency.
-Chopped pecans: Adding 1/2 cup of chopped pecans over the top of this banana cake just makes it that much better. Yum!
Preheat your oven to 300 degrees F and prepare your baking dish. You can use a 9×13 baking pan or bundt pan, just grease and flour them so that the cake doesn’t stick. Set aside.
In a small bowl, mix the mashed banana with lemon juice and then set aside.
Cream together the butter, and sugar with an electric mixer in a large bowl until light and fluffy.
Bet in the eggs, one at a time, and then stir in 2 teaspoons of vanilla and buttermilk.
Beat in the flour, baking powder, and salt.
Stir in the banana mixture and then pour the batter into the prepared baking pan of choice.
Bake in the oven for 50-60 minutes or until a toothpick can be inserted and come out clean.
Let the cake cool in the bundt pan for 20-30 minutes, then overturn on a plate to finish cooling.
To make the frosting, cream the butter and cream cheese until smooth in a bowl. Beat in 1 teaspoon of vanilla and then add in the powdered sugar and beat on low speed until combined. Turn the speed to high and continue until the frosting is smooth. Spread over your cooled cake and top with the chopped pecans. Enjoy!
BUTTERMILK BANANA CAKE
- 3/4 cup softened butter
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla
- 1 1/2 cups buttermilk or 1 1/2 cups milk + 1 TBSP lemon juice
- 1 1/2 cups mashed ripe bananas about 3
- 2 tsp lemon juice
- 2 1/2 cups flour
- 2 rounded tsp baking powder
- 1/4 tsp salt
Cream Cheese frosting
- 1/4 cup butter
- 4 oz cream cheese
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
- 2 TBSP milk
- 1/2 cup chopped pecans
- Preheat oven to 300 degrees F. Grease and flour a bundt inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside.
- In a large bowl, cream 3/4 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla and buttermilk. Beat in the flour, baking powder and salt. Stir in banana mixture. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool for 20-30 minutes. Overturn cake onto a plate and cool completely before frosting.
For the frosting:
- Cream butter and cream cheese until smooth. Beat in 1 teaspoon vanilla.
- Add powdered sugar and beat on low speed until combined, then on high until frosting is smooth.
- Spread on cooled cake. Top with chopped pecans. Enjoy!
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How long is buttermilk banana cake good for?
This cake can last about 3-5 days if stored in an airtight container in the fridge.
What is the difference between banana bread and banana cake?
Banana cake is more like a rich butter cake with banana added in so that it’s flavorful & moist. Banana bread is a little less sweet & can be sliced, toasted, or have butter spread on top.
More delicious ripe banana recipes:
- Peanut Butter Banana Bread
- Creamy Banana Pecan Pie
- Gingersnap Banana Bread
- Chocolate Chip Banana Cake
- Banana Cream Fluff Salad
- Mango Banana Bread
- Strawberry Banana Bread with Lemon Glaze
- Banana Cream Pie
- Banana Pound Cake
- Zucchini Banana Bread
- Banana Cream Cheesecake Bars
- Glazed Blueberry Banana Bars
- White Chocolate Banana Bread
- Banana Snacks for Kids
- Nutella Banana Muffins
Buttermilk Banana Cake recipe topped with cream cheese frosting for anyone who loves bananas! Fantastic flavor in this moist banana cake– don’t skimp on the frosting! Best banana pound cake made with butter, ripe bananas, & buttermilk.