Best Ever Moist Banana Buttermilk Cake with Cream Cheese Frosting has mega banana flavor, light, moist, and cakey from creaming the butter and sugars. The use of 100% refined coconut oil, sour cream and cream cheese frosting makes this moistest cake ridiculously rich and decadent. The cake is enriched with flavors from the ripe bananas, vanilla and cinnamon.The recipe starts with 3 mashed bananas. The bananas should be ripe and spotty. More brown spot means sweeter, more banana flavor in the cake. You can beat the bananas at high speed in an electric mixture but I prefer to mash the bananas by hand, using a fork.
The use of buttermilk is essential to attain the perfect moistness in the cake. For this recipe, you’ll need 1 cups of buttermilk. Instead of running to the stores every time I need buttermilk, here’s what I do: measure 1 Tablespoon of fresh lemon juice or white vinegar, then add it to 1 cup milk. Stir it around, let it sit for 10 minutes undisturbed, then pour into the batter. To keep the cake extra rich, I add half a cup of sour cream, another perfect moist-maker ingredient.
The perfect cream cheese frosting, when spread on top of the cake, sinks into it, making it even more moist.
The trick to getting a perfectly baked, moist banana cake is slow cooking. If the temperature of the oven is too high, then the top of the cake cooks fast while the inside is still cooking. Hence it cracks. To prevent top cracking in the cake, avoid opening the oven door early in baking. Also the oven temperature should not be too high. Generally the optimal oven temperature for cooking cakes is 350 degrees F.
To evenly bake cakes in 2 pans, bake them in the same level rack . Also, it is preferable to bake cakes in the middle rack of the oven.
YUP. This is my recipe of best ever moist banana buttermilk cake. Let me know if you try it!
- For Cake batter
- 1½ cups bananas, mashed, ripe(3 large bananas)
- 2 teaspoons lemon juice
- 3 cups unbleached all purpose flour
- 1.5 teaspoons baking soda
- ¼ teaspoon sea salt
- ¾ cup butter, softened( I used coconut oil, slightly melted)
- 2 cups sugar(dark brown sugar or granulated sugar or half white and half brown, as desired )
- 3 large eggs at room temperature
- 2 teaspoons vanilla
- ¼ teaspoons ground cinnamon
- 1 cups buttermilk( add 1 tbsp lemon juice to 1 cup milk and leave it to stand for 10 min)
- ½ cup light sour cream
- For Cream Cheese Frosting :
- 1 cup butter, softened
- 2 (16 ounce) package cream cheese, softened
- 2 teaspoon vanilla
- 4 cups icing sugar(confectionary sugar)
- chopped walnuts or coconut powdered
- chocolate ganache
- Preheat oven to 350 degrees F. Grease and flour two 9 inch pan.
- In a small bowl, mix mashed banana with the lemon juice. Set aside.
- In a medium size bowl, mix flour, baking soda, ground cinnamon and salt. Set aside.
- In a large mixing bowl, cream butter and sugar using an electric mixer, until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. Beat in the sour cream.
- Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Beat till all the flour is incorporated and you get a smooth cake batter. Do not overmix.
- Divide and pour batter into the two prepared pans and bake in preheated oven for 45-55 min or until toothpick inserted in center comes out clean.
- Remove from oven, cover and place the cakes directly into the freezer for 45 minutes. This will make the cake very moist.
- For the frosting, cream the butter and cream cheese until smooth, using electric mixer or by hand. Beat in vanilla extract. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.(I did the frosting mixture by hand in a bowl).
- Fill and spread the frosting on cooled cake, covering the sides and the top of the cake.
- For topping, sprinkle coconut powder or chopped toasted walnuts over top of the frosting, as desired. Drizzle chocolate ganache along the edges of the cake on the top so that it falls in zig zag pattern along the sides.