Ultimate Moist Banana Cake with Irresistible Vanilla Cream Cheese Frosting
There are certain desserts that simply transcend the ordinary, and for me, a truly exceptional banana cake is at the top of that list. Imagine a slice of cake so incredibly moist it practically melts in your mouth, bursting with the sweet, comforting flavor of perfectly ripe bananas, and then crowned with a cloud of luscious vanilla cream cheese frosting. It’s not just a dessert; it’s a delightful experience, a culinary hug that warms the soul. This isn’t just *any* banana cake; it’s hands down my favorite recipe of all time, a testament to how simple ingredients can create something truly extraordinary.
My love affair with this particular recipe stems from its unparalleled texture and depth of flavor. It calls for four very ripe bananas, which are the secret to its natural sweetness and incredible tenderness. But what truly elevates it is the subtle addition of coconut, which not only enhances the moisture but also adds a delicate, tropical hint that complements the banana beautifully. This recipe is also wonderfully versatile; if you prefer individual portions, it easily transforms into Banana Cupcakes with Cream Cheese Frosting, perfect for gatherings or lunchboxes.
A generously frosted slice of our ultimate moist banana cake.
The Genesis of a Favorite: Inspired by Dorie Greenspan
Over the years, as a passionate home baker, I’ve explored countless recipes for banana cake, each promising to be “the one.” Yet, time and again, I found myself returning to this particular masterpiece. It’s no coincidence that this truly exceptional recipe hails from the acclaimed cookbook author, Dorie Greenspan, specifically from her indispensable book, Baking From My Home to Yours. Dorie’s recipes are renowned for their meticulous detail, impeccable results, and the sheer joy they bring to the baking process, and this banana cake is a shining example.
My journey with Dorie’s incredible recipes began back in 2008, shortly after I started my blog. I joined the wonderful community of “Tuesdays with Dorie,” a baking group dedicated to working our way through her “Baking From My Home to Yours” cookbook, one recipe at a time. For nearly two years, I participated religiously, eager to learn and grow as a baker. The group was an invaluable resource, offering support, inspiration, and a friendly space to troubleshoot any baking challenges. Though I eventually stepped back from regular participation, the lessons learned and the friendships forged during that time remain incredibly dear to me. It was a period of intense learning, where I truly honed my baking skills and developed a deep appreciation for the science and art behind creating perfect pastries.
A close-up of the moist banana cake, showcasing its perfect crumb.
To the “Tuesdays with Dorie” community, I extend my heartfelt gratitude for all the knowledge shared, the encouragement received, and the sense of camaraderie that made those early blogging years so special. And to Dorie Greenspan, thank you, truly, for this magnificent book. It holds a permanent, cherished spot in my cookbook collection, a constant source of inspiration and reliable, delicious recipes. This banana cake recipe is more than just instructions on a page; it’s a sweet echo of those cherished baking memories, and I’m thrilled to share its magic with you.
The fragrant banana cake cooling, anticipating its delicious frosting.
Why This Banana Cake Shines: Key Ingredients and Perfect Texture
What sets this moist banana cake apart? It’s a combination of thoughtfully selected ingredients and a balanced technique. The star, of course, is the bananas themselves. Using a generous amount of very ripe bananas (those with plenty of brown spots!) is crucial. They not only provide intense flavor but also contribute significantly to the cake’s moistness and natural sweetness, reducing the need for excessive added sugar. Mashing them thoroughly helps integrate them smoothly into the batter, ensuring every bite is infused with banana goodness.
Beyond the bananas, the recipe smartly incorporates a touch of coconut. This isn’t just for flavor; shredded coconut (especially if lightly toasted) adds another layer of texture and boosts the cake’s tenderness and moisture content. You also have the option of adding dark rum or Malibu coconut rum, which lends a sophisticated depth and subtle warmth to the cake, truly transforming it into something special. If you’re not a fan of rum, don’t worry – the cake is still outstanding without it, but it’s a secret ingredient that seasoned bakers often appreciate for its ability to enhance flavor profiles. The combination of both brown and granulated sugars also plays a role, with brown sugar adding to the moistness and a slight caramel note.
The Perfect Companion: Vanilla Cream Cheese Frosting
No perfect banana cake is complete without an equally perfect frosting. Our Vanilla Cream Cheese Frosting is the ideal partner – rich, tangy, and incredibly smooth, it perfectly balances the sweetness of the cake. The key to a flawless cream cheese frosting is using softened but not warm butter and cream cheese. This ensures a silky, lump-free texture that spreads beautifully without being too runny. With a generous splash of pure vanilla extract, this frosting adds an irresistible creamy finish that will have everyone asking for a second slice. Make sure to keep it chilled until ready to spread, especially in warmer climates, to maintain its perfect consistency.
A delectable slice, perfectly frosted and ready to be savored.
Essential Kitchen Tools for Baking Success
Having the right tools can make all the difference in your baking experience. For this banana cake, a few key items will ensure a smooth process and a perfect result.
- Handheld mixer or stand mixer: Essential for creaming butter and sugar and mixing the batter.
- 13×9 inch cake pan: The standard size for this recipe, ensuring even baking.
- Cooling rack: Crucial for allowing your cake to cool properly and prevent sogginess.
- Measuring cups and spoons: For accurate ingredient measurements, vital for baking.
- Rubber spatula: Perfect for scraping down bowls and gently folding in ingredients like coconut.
The golden brown crust of the cake, baked to perfection.
Tips for Baking the Perfect Moist Banana Cake
- Use Very Ripe Bananas: This cannot be stressed enough. Green or yellow bananas won’t deliver the same sweetness or moistness. Wait until your bananas are heavily speckled with brown.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps them cream together smoothly, creating a uniform emulsion that traps air for a lighter, fluffier cake texture.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, leading to a tough, dry cake.
- Check for Doneness: The cake is ready when it’s deeply golden brown, starts to pull away from the sides of the pan, and a thin knife or wooden skewer inserted into the center comes out clean. An overbaked cake will be dry.
- Cooling is Crucial: Allow the cake to cool in the pan for about 5-10 minutes before inverting it onto a cooling rack. This prevents it from sticking and helps it maintain its structure. Ensure it’s completely cooled before frosting.
Serving and Storage Suggestions
This glorious banana cake is best served at room temperature, allowing the flavors to truly shine and the frosting to be perfectly creamy. It makes a fantastic dessert for any occasion, from casual family dinners to celebratory gatherings. Pair it with a cup of coffee or tea for an afternoon treat, or enjoy it as the grand finale to a special meal.
For storage, any leftover banana cake with cream cheese frosting should be covered and refrigerated. It will stay wonderfully moist and delicious for 3-4 days. For longer storage, you can freeze individual slices (frosted or unfrosted) tightly wrapped in plastic wrap and then foil for up to 2-3 months. Thaw in the refrigerator overnight before serving.
More Banana Recipes You’ll Love
If you’re a fellow banana enthusiast, you’re in for a treat! We have a plethora of other delicious banana-centric recipes on the blog that are sure to become new favorites. From comforting classics to innovative desserts, there’s something for everyone.
- Banana Pudding Poke Cake
- Banana Cream Lush with Bananas Foster Sauce
- Banana Split Dessert
- Sour Cream Banana Bread
- Banana Muffins
- Nice Cream Milkshakes (using bananas!)
- Single Serve Bananas Foster
- Bananas N Cream Bundt Cake with Brown Butter Glaze
- Banana Fritters
- Banana Nut Bread
- Easy Banana Cake
Banana Cake with Vanilla Cream Cheese Frosting
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 ⅔ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon freshly grated nutmeg
- 12 tablespoons unsalted butter
- 1 cup packed light brown sugar (or granulated sugar)
- ¾ cup sugar
- 2 large eggs preferably at room temperature
- 1 ½ teaspoons pure vanilla extract
- 2 tablespoons dark rum or Malibu coconut rum optional
- 4 medium very ripe bananas mashed (you should have 1 ½ – 1 ¾ cups)
- ½ cup canned unsweetened coconut milk regular (stir well before measuring) or “lite” (or whole milk, buttermilk, sour cream, or plain yogurt)
- 1 cup sweetened shredded coconut preferably toasted – or an equal amount of moist, plump dried fruit, such as currants, raisins, chopped apricots, cranberries, blueberries, or halved cherries, or a combination of coconut and dried fruit
Vanilla Cream Cheese Frosting
- 16 oz cream cheese
- ½ cup butter 1 stick
- 2 cups sifted powdered sugar
- 1 tablespoon vanilla extract
Instructions
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Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 13×9 cake pan, dust the inside with flour and tap out the excess. Put the pan on a baking sheet.
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Whisk the flour, baking soda, salt, and nutmeg together.
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Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy.
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Add the sugars and beat at medium speed for a couple of minutes, then add the eggs one at a time, beating well after each addition, followed by the vanilla and rum. You’ll have a beautiful satiny batter.
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Now lower the speed and add the bananas-the batter will curdle, but that’s fine; it will come together as you add the remaining ingredients.
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Still on low speed, add the dry and liquid ingredients alternately, adding the flour mixture in three portions and the coconut milk in 2 (begin and end with the dry ingredients). Mix just until everything is incorporated.
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Switch to a rubber spatula and gently stir in the coconut.
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Pour batter into your prepared 13×9 pan
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Bake for about 45 minutes, or until the cake is a deep golden brown.It should start to pull away from the sides of the pan and a thin knife inserted into the center will come out clean.
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Transfer the cake to a cooling rack and cool for 5 minutes, then unmold and invert onto another rack to cool to room temperature right side up.
For the Frosting:
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Soften the cream cheese and butter, but don’t let it get warm, just take the chill off. Beat the cream cheese and butter together until creamy. Slowly add the powdered sugar until completely combined. Beat in the vanilla. Keep refrigerated until ready to use.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on July 19, 2010. Content has been updated and expanded for clarity and comprehensive information.
