One Very Moist Banana Cake…

by Jamie on November 18, 2008

Let me start by saying I hate the word moist…always have, always will. It’s one of those words that makes my nose wrinkle. However, I must use the word moist throughout this post because, well, there is really no other way for me to describe this banana cake. I have mentioned in other blog entries that I have a problem with buying bananas and never eating them in their yellow state. Instead, I wait until they are a nice shade of rotten before contemplating their fate. Once they hit the “nasty” stage I start searching…this week I went for a recipe that I have seen several times on various food boards.

It is from Recipe Zaar and has an interesting preparation method. After you bake the cake at a low 275 degrees, you immediately chuck the cake into the freezer for 45 minutes. Apparently this is what makes this cake so….well, moist! I cooked this in a bundt pan because I am on a bundt pan kick right now, don’t worry, it will pass. The cake took a lot longer to bake, so I had to keep checking it, which was really infringing on my Sunday night TV time, but it turned out to be amazing. The icing is to die for and adds the perfect amount of sweetness to the cake. If you have some rotten bananas and are looking to make a moist, delicious treat, look no further, this is a winner!

The Best Ever Banana Cake

adapted from Recipezaar

1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups confectioners’ sugar

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

{ 54 comments… read them below or add one }

Cristine November 19, 2008 at 12:23 am

YUM! I’ve got a couple pretty disgusting looking bananas that need to be used. Perfect timing!


Palidor November 19, 2008 at 5:31 am

Mmmm, that does look moist. I have the same problem when I buy bananas. So, now I only buy them when I want to make cake!


~Mrs. Guru~ November 19, 2008 at 7:20 am

That looks so delicious!


Jodie November 19, 2008 at 8:57 am

haha, we hate that word, too. Especially if you say it like this: “MMMMMooist” If you heard me saying it right now, you’d be jeebed out. But your bread looks yummy! :)


Maria November 19, 2008 at 9:17 am

I always have brown bananas, can’t wait to try this cake..and moist is not my favorite word either:)


Ingrid November 19, 2008 at 10:02 am

Perfect timing….I have five or six bananas that are passed eating and the kids aren’t drinking many smoothies right now. I’m going to give this a try tonight. Love all that yummy icing. I haven’t made a bundt cake in quite awhile so I’ll give that a try, too.

I’ve heard of doing the same with brownies and cakes. I’d wondered how true it was. Guess it works. I need to pay better attention next time.


Cathy November 19, 2008 at 10:32 am

Wow, I’ve never seen that low heat/freezer cooking technique before! I am so intrigued! And if it is as MOIST as you say it is, I know that we’ll love it! And we always have rotten bananas around here! Thanks, Jamie!


Shermanators November 20, 2008 at 10:24 am

As I was walking out the door this morning, I looked at my bananas and decided to make banana bread tonight. I’m definitely giving this one a try!

Thank you!


Leslie November 20, 2008 at 11:15 am

Freezer??? Now who in their right mind would ever think to put a partially baked cake in the freezer. I wish my mind word liked that!!!


Sharon November 22, 2008 at 4:44 pm

You have a wonderful blog! I’m getting hungry just observing :)


n.o.e November 23, 2008 at 11:21 pm

Oh, we are totally in the “hate that word” camp, too. I even hate using it in my blog, but there are times when that is just the only word! You’ve got a string of beautiful food posted – I don’t know how you do it! I’ve got a fun blog award for you; stop by my blog to claim it.


The PeachPost April 20, 2009 at 7:31 am

So I tried the banana and it turned out to be very moist. Great for a morning cake. Everyone loved it!!!


Cheng April 10, 2010 at 8:27 pm

I tried the recipe without the frosting…It was delish! Cant wait to bake another one this time with the frosting galore..


Cheng April 10, 2010 at 8:30 pm

I tried the recipe it was delish even without the frosting!! I cannot wait to bake it again.
Im also looking for a delish carrot cake recipe…Anyone?


kong May 11, 2010 at 4:36 am

Hey, if you dont have any ripe bananas and the shops only sell you the green ones, you can ripen them faster by putting them in an enclosed paper bag with a whole tomato or apple (preferrably in a warm dry place)

delicious cake, it really gets moist!


Alle July 9, 2010 at 12:03 am

Made this Banana Cake for my family at the end of June…it was absolutely awesome.I already had a good banana cake recipe but decided to try this one.This is my new fav recipe and I will be baking it for a 30th birthday party on Sunday.


Elizabeth Baker August 5, 2010 at 9:03 pm

Wow! No kidding! I ALWAYS have at least 2 bananas that get overly ripe and I was sick and tired of banana bread every week, so I googled and found your recipe. I had to split it into 2 square pans, but it still took the same time to bake and it’s PERFECT! I’m too lazy to make the frosting, so I bought a butter cream…I’m 8 months pregnant and the baby is jumping like crazy inside right now! Yummmmmy!!!!


ElizabethChefAuthor October 16, 2010 at 11:56 pm

I am going to make this tonight and have NO room in my freezer! What to do? I will figure it out but intend to add an entire bag of DARK chocolate chips and a really dark fudgy buttercream. Yes, moist is one of those yucky (medical term) words for me! ;=)


Jenni October 28, 2010 at 4:35 am

OMG this recipe is amazing!
My brother and I just made it…and used the leftover batter for mini cupcakes as tasters…IT IS SUPER YUMMY!


Kathleen November 27, 2010 at 8:59 pm

Extremely moist & light texture, nothing resembling bread about this recipe. Served it at Thanksgiving after the Tiramisu that was purchased was a flop.

This cake was a huge hit…here’s what I changed.
2 cups of mashed bananas instead of 1 1/2 cups
1 1/2 cups of cake flour & 1 1/2 cups all purpose flour

The Frosting recipe was also a smashing hit.


Sharlene April 13, 2011 at 9:35 am

can anyone tell me how much is 2 1/8 cups sugar in grams? and when mentioned preheat oven 275 is it in F or C ? thanks!!


Claire May 1, 2011 at 10:35 pm

I’m wanting to try this recipe but the one thing that bothers me. Putting a hot cake into the freezer. I wouldn’t think this would be good on a freezer. And I would think it would not be good on the frozen items either. Comments please.


Karen July 23, 2012 at 1:54 am

Put your hot cake pan on a cutting board and then put it in the freezers. This way the heat won’t be so intense on the bottom of your freezer.


helo May 22, 2011 at 10:29 am

WHOOO MOMMA ! just tried it : it is de-li-cious. thank you so much, jamie ! i feel as claire, uncomfortable freezing it hot (although stuff could be moved around to allow it to freeze without touching other items). however, i intend to freeze half of it once it’s cooled a bit. (if any left, haha)


Jessica November 21, 2011 at 7:38 am

I don’t have a 9×13 inch tin. Could I use a round cake pan & how long would I need to bake it for?


Princess January 13, 2012 at 3:06 am

Don’t know what I did wrong but ended up baking this cake for 3 hrs :( probably should have used a thinner pan :/


jodi@garlicgirl April 5, 2012 at 2:45 pm

Just wanted to let you know I made mini banana cakes using your recipe. I frosted them with a cream cheese frosting and they were so yummy. Loved your recipe…thank you!


jodi@garlicgirl April 5, 2012 at 2:47 pm

Oops, forgot to mention that I baked mine at 375, not 275. I thought that might be a typo and since it came out great, that’s probably the case.


Jamie April 6, 2012 at 12:07 pm

I know the 275 temp seems low, but it’s not a typo. Here is the original recipe: Glad you enjoyed it.


jodi@garlicgirl April 10, 2012 at 3:38 pm

Oooh! Good to know – next time I’ll try it that way. :)


Margo Stuart April 10, 2012 at 9:44 am

I am always looking for new recipies to entice my customers. This recipie is a keeper. It is very dense and moist, with the wonderful robust flavor of bananas. I have shared the cake and recipie with several friends getting very positive feed back. Thank you!!


Caroline April 18, 2012 at 2:00 am

just made this (with choc hail added also, and orage juice instead of lemon) oh my! it is the most moist banana cake ever !! yummy thank you so much for sharing hard to get a really nice recipe :)


wafa June 10, 2012 at 2:54 am

i like your recipes thank you.


kay July 5, 2012 at 3:11 pm

I took this to my Bible Study group for a treat and I got rave comments
they all just loved it. Just could not believe how moist it was. It was a
big hit. You have a winner there.


Jamie July 6, 2012 at 10:10 am

So happy to hear you enjoyed the cake. Thanks for reporting back. Have a great day.


Tanya July 16, 2012 at 7:14 pm

I’m so excited about this cake. It’s in the oven now. But at 1 hr it was no where near ready. The center was still completely batter. I put it in for another 20 minutes and it was a little better. I am now baking something else that called for 350 degrees so I will keep an eye on it and take it out when it’s ready. Next time I’ll try 375 instead.


Erin D. October 16, 2012 at 11:25 am

I made this a couple of weeks ago for a friend and her family and received nothing but good reviews. The cake was super moist and held up so well. This is a keeper!


Erin D. October 16, 2012 at 11:27 am

Oops, forgot to add I had to hike the heat to 325.


Delany November 24, 2012 at 8:04 pm

Its just about to be out of the Oven! & it smells sooo Good!! Cant wait for the family to try it!:) p.s. I made another one just becuase the recipe just seems really good!


Asma December 27, 2012 at 1:36 pm

Hi, can I use milk instead of buttermilk?


MBA January 4, 2013 at 10:03 am

Using buttermilk has an effect on the leavening agent in the recipe, so if switching to regular milk, you’ll have to adjust the amount you put in. If you’re simply out of buttermilk, you can always make your own by adding a tablespoon of white vinegar or lemon juice per 1 cup of regular milk. Allow this to sit for at least 5 minutes and voila’, you have homemade buttermilk. Good luck and have a great day!


Dionsmom January 12, 2013 at 1:39 pm

Tried this without the frosting and it was still yummy!! Very very moist. I only had 2 bananas so i reduced thirds of each ingredient and it still came out perfect. My son says that the top part is the frosting cos it is very smooth. This is now my favorite banana cake recipe! Printed and saved. Thanks for sharing!!!


Betty March 14, 2013 at 9:01 pm

This cake was a hit in my house. I cooked it a little longer than an hour plus I added some cool whip to the frosting to lighten it up a little and it was delicious too. This recipe does not need changes, but I just like my frosting a little lighter.


Ryan's Mom March 18, 2013 at 12:19 pm

This recipe was fantastic. Thank you. I had some on the verge of rotten bananas and went searching for a recipe and found this one. The freezer method seems to have worked out beautifully. I used a bundt pan and needed to bake it for an additional 20 minutes at 275.


Pania June 27, 2013 at 6:09 pm

by any chance would it be okay to leave in the freezer overnight like other cakes?


Jamie July 2, 2013 at 10:51 pm

I have never tried to leave this cake in the freezer overnight, so I cannot attest to the outcome. If you give it a whirl, let me know how it goes. Thanks for stopping by – have a great day.


June August 10, 2013 at 12:42 am

Wow I tried your recipe and it is so delicious and moist indeed!!! Thank you!


Jamie August 12, 2013 at 10:23 pm


It’s great to hear that you enjoyed the recipe! Thank you so much for stopping back and have a lovely day!



mercia September 18, 2013 at 6:23 am

I tried it last night.. wow so love it!it turn out perfect even if its my first time to make.


Manjula March 29, 2014 at 10:54 pm

Hi. I want to bake an eggless banana cake. Can anyone post an eggless recipe please..


Patty September 26, 2014 at 11:48 pm

So after I take the pans out of the oven, do I wrap them with plastic wrap before putting them into the freezer?


Jamie October 1, 2014 at 9:56 pm

I didn’t wrap in plastic, I just put it directly into the freezer for the specified time. Thanks for visiting.


MV December 3, 2014 at 3:45 pm

I tried to make half of it today without cream cheese toping !!! …….The best cake ever!!!! Thank you for sharing the recipe. Ive always wanted to bake banana cake and you made my day!


Jamie December 3, 2014 at 11:45 pm

I’m so glad the recipe worked for you. Thanks for visiting!



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