Easy Moist Banana Cake with Lemon Frosting

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Are you searching for the perfect way to transform those spotty, overripe bananas into something absolutely delicious? This moist banana cake with tangy lemon frosting is your answer! Unlike traditional banana bread, this cake features a lighter crumb and is topped with a dreamy cream cheese lemon icing that takes it to the next level.

This homemade banana bread-style cake is incredibly easy to make, requires basic pantry ingredients, and delivers bakery-quality results every single time. Whether you’re a seasoned baker or just starting out, you’ll love how simple and foolproof this recipe is.

Table of Contents

Why You’ll Love This Banana Cake Recipe

This super moist banana cake stands out from other ripe banana recipes for several reasons. The combination of caster sugar and brown sugar creates the perfect balance of sweetness and moisture, while the ripe bananas add natural sweetness and keep the cake incredibly tender. The lemon frosting provides a refreshing contrast to the rich banana flavor, making each bite irresistible.

Unlike dense banana bread, this cake has a lighter, more delicate crumb that melts in your mouth. It’s perfect for breakfast with your morning coffee, as an afternoon snack, or dressed up as a dessert for special occasions. Plus, it’s a fantastic way to reduce food waste by using those banana recipes overripe bananas that might otherwise end up in the trash.

Ingredients You’ll Need

For the Banana Cake

Ingredient	Quantity	Notes
Caster sugar	⅔ cup	Fine granulated sugar for smooth texture
Brown sugar	⅓ cup	Adds moisture and depth of flavor
Butter (softened)	60 grams	Room temperature for easy mixing
Egg	1 large	Brings structure and richness
Ripe bananas	3 medium	Look for heavily spotted peels
Plain flour	1½ cups	All-purpose flour works perfectly
Baking powder	1½ teaspoons	For lift and lightness
Bicarb soda	1 teaspoon	Baking soda for tender crumb
Milk	1 tablespoon	Helps activate the bicarb soda

For the Lemon Frosting

Ingredient	Quantity	Notes
Cream cheese	250 grams	Full-fat for best results
Butter (softened)	50 grams	Room temperature is essential
Fresh lemon	1 small	Zest and juice for flavor
Icing sugar	½ cup	Powdered sugar for smooth frosting

Essential Equipment

To make this recipe perfectly, you’ll need a few key kitchen tools. A quality stand mixer makes creaming the butter and sugar effortless, though a hand mixer works too. You’ll also need mixing bowls for preparation, measuring cups and spoons for accuracy, and a baking pan. Don’t forget a wire cooling rack and kitchen utensils like spatulas for mixing and spreading the frosting.

Step-by-Step Instructions

Making the Banana Cake

Step 1: Preheat your oven to 170°C (340°F) for fan-forced ovens or 180°C (356°F) for conventional ovens. Grease your cake tin thoroughly and line the bottom with baking paper to prevent sticking.

Step 2: In your stand mixer or using an electric mixer, beat the softened butter with both the caster sugar and brown sugar on medium-high speed for a full 5 minutes. This creaming process is crucial for incorporating air and creating that light, fluffy texture.

Step 3: Whisk your egg in a separate bowl, then add it to the butter-sugar mixture. Beat again for 2-3 minutes until fully incorporated and the mixture looks pale and fluffy.

Step 4: Mash your ripe bananas thoroughly in a mixing bowl using a fork or potato masher. Add the mashed bananas to your mixer and beat for one minute until well combined.

Step 5: Sift the plain flour and baking powder together in a separate bowl. Gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cake tough.

Step 6: In a small cup, dissolve the bicarb soda in the tablespoon of milk. Add this to your cake batter and mix until just combined.

Step 7: Pour the batter into your prepared tin, smoothing the top with a spatula. The batter should be thick but pourable.

Step 8: Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. The cake should be golden brown on top and spring back when gently pressed.

Step 9: Allow the cake to cool in the pan for 5-10 minutes, then carefully turn it out onto a wire rack to cool completely. This is important frosting a warm cake will cause the icing to melt!

Making the Lemon Frosting

Step 1: Ensure your cream cheese and butter are at room temperature. This is crucial for a smooth, lump-free frosting.

Step 2: Using your electric mixer, beat the cream cheese and butter together until smooth and creamy, about 2-3 minutes.

Step 3: Zest your lemon using a fine grater or zester, then juice it. Add the lemon zest, juice, and icing sugar to the cream cheese mixture.

Step 4: Beat on low speed initially to prevent a sugar cloud, then increase to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and smooth.

Step 5: Once your cake is completely cool, spread the lemon frosting generously over the top using a spatula or butter knife. You can create swirls for a decorative finish or keep it smooth and simple.

Pro Tips for the Best Banana Bread Cake

Use Very Ripe Bananas: The more spotted and brown your bananas, the sweeter and more flavorful your cake will be. This is the secret to achieving that healthy banana bread moisture without adding extra fat or sugar.

Don’t Overmix: Once you add the flour, mix just until you can’t see any dry flour streaks. Overmixing develops gluten and creates a tough, dense cake.

Room Temperature Ingredients: Make sure your butter, egg, and cream cheese are at room temperature. This ensures everything incorporates smoothly and evenly.

Test for Doneness: Ovens vary, so start checking your cake at 35 minutes. A skewer should come out with just a few moist crumbs, not wet batter.

Cool Completely: Patience is key! If you frost a warm cake, the icing will melt and slide off. Give it at least an hour to cool completely.

Storage and Make-Ahead Tips

Store your frosted banana cake in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration, but remove the cake 30 minutes before serving for the best flavor and texture.

You can also freeze unfrosted banana cake for up to 3 months. Wrap it tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator and frost before serving.

For make-ahead convenience, bake the cake the night before and frost it the morning of serving. The flavors actually improve after a day!

Variations and Substitutions

Chocolate Chip Addition: Fold in ½ cup of chocolate chips for a banana chocolate twist.

Nutty Version: Add ½ cup of chopped walnuts or pecans for extra texture and flavor.

Cream Cheese Frosting Alternative: Try a classic vanilla buttercream or chocolate ganache instead of lemon frosting.

Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend, though the texture may be slightly different.

Dairy-Free Alternative: Use plant-based butter and dairy-free cream cheese alternatives, though results may vary.

Frequently Asked Questions

Can I use frozen bananas?
Yes! Thaw them completely and drain any excess liquid before mashing. Frozen bananas actually work wonderfully in this recipe.

Why is my banana cake dense?
Overmixing the batter after adding flour is the most common cause. Mix just until combined. Also ensure your baking powder and bicarb soda are fresh and active.

Can I make this without a stand mixer?
Absolutely! An electric hand mixer or even vigorous whisking by hand will work. Just ensure you cream the butter and sugar thoroughly.

How do I know when the cake is done?
Insert a skewer or toothpick into the center. It should come out with a few moist crumbs but no wet batter. The cake should also spring back when gently pressed.

Can I double this recipe?
Yes! Use two pans or a larger pan, adjusting baking time as needed. A larger cake may need 45-50 minutes.

What makes this different from regular banana bread?
This recipe has a lighter, more cake-like texture thanks to the creaming method and balanced leavening. Traditional banana bread is denser and uses the muffin method.

Serving Suggestions

This moist banana cake is incredibly versatile. Serve it for breakfast alongside fresh berries and yogurt, or elevate it for dessert with a scoop of vanilla ice cream. It pairs beautifully with hot coffee, tea, or cold milk.

For special occasions, garnish the frosted cake with fresh lemon slices, additional lemon zest, or even candied lemon peel. A light dusting of icing sugar adds an elegant finishing touch.

The cake also makes an excellent base for bread pudding cube day-old cake and use it in your favorite bread pudding recipe for an incredible banana-lemon twist!

Why This Is the Best Banana Bread Recipe

Among all the ripe banana recipes out there, this one truly delivers. The texture is perfectly moist without being gummy, the banana flavor is prominent but not overwhelming, and the lemon frosting provides a sophisticated finish that sets it apart from standard banana bread.

The combination of both white and brown sugar creates complex sweetness and helps retain moisture for days. The technique of dissolving bicarb soda in milk before adding ensures even distribution and a tender crumb throughout.

Whether you call it banana bread or banana cake, this recipe has earned its place as a kitchen staple. It’s reliable, delicious, and sure to become your go-to recipe for those overripe bananas!

Final Thoughts

This super moist banana cake with lemon frosting proves that simple ingredients can create something truly spectacular. It’s an easy, foolproof recipe that delivers professional results every time. The zesty lemon cream cheese frosting transforms humble banana bread into an elegant dessert worthy of any celebration.

Next time you spot those brown bananas on your counter, don’t throw them away turn them into this incredible cake instead. Your family and friends will be asking for the recipe after just one bite!

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