This banana cake recipe has received lots of lovely comments from readers over at Cookies and Cups. Here’s what some of them have said about it:
- 1½ cups milk
- 2 tablespoons lemon juice
- ¾ cup butter, room temp
- 1 cup light brown sugar
- 1 cup granulated sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 1½ teaspoons baking soda
- 3 cups flour
- 3 ripe medium bananas mashed, approximately 1½ cups
- 8 ounces cream cheese, room temperature
- 1 cup butter, room temperature
- 6 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
- optional – ¾ cup sweetened flaked coconut
- Preheat oven to 325°F
- Coat 3, 8-inch round cake pans or 2, 9-inch round cake pans with nonstick spray. Cut parchment paper into rounds for the bottoms of the pans. Coat again with nonstick spray. Set aside.
- Combine the milk and lemon juice. Stir and set aside.
- In the bowl of your stand mixer beat the butter and both sugars on medium speed for 2 minutes.
- Add in the eggs, vanilla, salt and baking soda and mix until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low, add in the flour and milk in alternating additions, beginning and ending with flour, scraping the sides of the bowl as necessary.
- Mix in the bananas until just incorporated.
- Divide the batter evenly among the pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean, rotating the pans in the oven half-way through baking.
- Allow the cakes to cool for 15-20 minutes and then remove from the pans and place on a wire rack to cool completely.
- In the bowl of your stand mixer mix the butter and cream cheese together for about 2 minutes. Turn mixer to low and add in the powdered sugar.
- Then add in the vanilla and 1 tablespoon of milk.
- Turn the mixer up to medium and mix until creamy, scraping the sides of the bowl as necessary.
- If desired add in the remaining tablespoon of milk and mix until combined.
- Frost cake.
- If desired place the coconut in a nonstick skillet. Heat over medium-low, stirring frequently. The coconut will begin to turn golden brown. Watch closely, as the coconut will burn quickly.
- Remove the pan from the heat and allow the coconut to cool completely.
- Garnish cake with the toasted coconut.
Quick Tip: I’ve made this with chocolate frosting and it is to die for!
Thanks to Cookies and Cups for this cake that’s sure to be a crowd favorite!
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I made this cake the other night although I added a cup of chopped pecans to the batter and then put toasted coconut and pecans on top and the sides of the cake”. My grown daughter, grandkids and husband and I absolutely love it!!! It’s tastes really terrific after refrigerating it. It truly is the best Banana cake ever. Thanks for the recipe..
I made this yesterday and it was absolutely delicious. I can’t tell you how many compliments I got. It’s nice to have a quirky cake recipe like this (you can only do chocolate so many times) and the banana and cream cheese go together perfectly. Normally I’m averse to fruit in my desserts, and well banana cake seems a little old fashioned. So glad I took a chance! I’m saving this recipe in my arsenal for a potluck when I really want to blow away the competition.