Incredibly Moist Banana Cake is tried and true, and it turns out super moist and delicious every time! It’s so good that I’ve been making this amazing cake for my family and friends for over 30 years now. Rich flavors of banana and vanilla in a moist cake, that’s topped with the creamiest buttercream frosting. Making this banana cake extra special and exceptionally delicious!
If you have three (3) frozen bananas, let them thaw on the counter or use three (3) medium ripe bananas. In a separate bowl blend together the flour, baking powder, baking soda and salt, set aside.
Cream together in a mixing bowl the sugar, butter, and eggs. Beat about one (1) minute on medium speed until creamy. Then add the flour mixture, mix on low until well blended.
Fill the remainder of the measuring cup with milk.
Gently stir carefully until it starts to curdle and allow it to sit for a little while.
- For the banana cake:
- 1 1/4 cup granulated sugar
- 1/2 cup butter, softened
- 2 eggs, large
- 2 cup unbleached or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed bananas (about 3 medium bananas)
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- For the buttercream frosting:
- 1 cup milk
- 1/4 cup flour
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F and grease a 9" x 13" baking pan,
- In a large mixing bowl cream together the sugar, butter, and eggs.
- In a separate bowl blend together, with a whisk or fork, the flour, baking powder, baking soda, and salt.
- Add the flour mixture to the sugar, butter and egg mixture. Blend on low until well mixed.
- Add the buttermilk a little at a time, then the vanilla extract and the bananas, mix on low until well blended. Then, mix on medium until batter is smooth & creamy, an additional minute.
- Spread the batter evenly into the greased pan and bake in a preheated 350 degrees F oven for 25-30 minutes. The cake is done when it's light golden in color and just starting to pull away from the edge of the pan. *But, do not over bake. Cool completely before frosting.
- For the buttercream frosting: In a pan over medium heat whisk together the milk and flour. Cook stirring constantly over medium heat, until smooth and slightly thickened. When the milk mixture is thickened it should coat the back of a spoon. Cool mixture to warm to the touch.
- While the thickened milk mixture is cooling, put the next three (3) ingredients in a large mixing bowl and beat until smooth and creamy, about a minute.
- Add the slightly cooled, thickened milk mixture a tablespoon at a time to the butter mixture. Beat about 30 seconds on medium or until creamy. Continue adding a tablespoon of the thickened milk mixture at a time, while mixer is on medium. Then beat at medium/high for an additional minute.
- Spread frosting over cooled cake, cut into pieces and enjoy!