Frosted Banana Cake

This Frosted Banana Cake is a quick and simple dessert, full of flavor. You will love how simple it is, and how light it tastes. The frosting, is just the cherry on top, but I could honestly eat the banana cake plain.

I am a BIG fan of banana bread and when I had some overripe bananas, I was going to whip up my go-to recipe but then decided to try something different.

I came across this recipe for banana cake that claimed to be the “best ever.” With a claim that strong, I had to put it to the test and it seriously turned out even better than I imagined.

It had some interesting instructions – a low bake time, putting it in the freezer as soon as you pulled it out of the oven.

I don’t know what would happen if you didn’t follow those instructions, but I will tell you that if you do follow the instructions, it makes for one amazing cake.

I topped mine with a vanilla buttercream frosting, but cream cheese frosting (or no frosting at all!) would be delicious also.

This is the perfect recipe to put those ripe bananas to use.

what is the best way to store these?

I love this recipe, and my family does as well, that we usually don’t have many leftover. However, if you do have some leftover, the best way to store them is putting them in the fridge.

We recommend placing them in an air tight storage container, and putting them in the fridge.

If you aren’t going to eat them for more than a week, we recommend freezing them. Again the best way to freeze them is placing them in an airtight storage container and putting them in the freezer.

They will last nicely in the freezer for about 2 weeks, and in the fridge, about 3-5 days.

To thaw them, we recommend placing them in the fridge overnight and serving them the next day. We don’t recommend microwaving them, because the frosting will melt.

watch how to make another banana favorite, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

These Nutella Banana Coconut Hot Pockets make the perfect dessert, breakfast, or snack. They are full of flavor and the perfect way to put ripe bananas to use. Watch how to make them, here:

looking for more banana recipes? here are a few of our favorite:

Serves: 20

Frosted Banana Cake

Some say that this is the "Best Ever Banana Cake" . . . but we will let you be the judge!

1 hr, 10 Prep Time

1 hrCook Time

2 hr, 10 Total Time

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  • 3 bananas (ripe and mashed)
  • 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
  • Vanilla Frosting:
  • 1/2 cup butter (softened)
  • 1 1/2 teaspoons vanilla extract
  • 2 Tablespoons milk
  • 3 1/2 cups powdered sugar


  1. Preheat oven to 275 degrees F. Grease and flour a 9 x 13 pan, set aside.
  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 butter and sugar until light and fluffy.
  5. Beat in eggs, one at a time, then stir in vanilla.
  6. Beat in the flour mixture alternately with the buttermilk. Then stir in banana mixture.
  7. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
  8. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
  9. While the cake is cooling, mix together frosting ingredients until smooth. Add more milk if you need the frosting to be thinner or add more powdered sugar if you want to thicken the frosting up.
  10. Spread frosting on cake and serve.


If you don't have buttermilk, you can easily make your own. Using a large measuring cup, pour in 1 1/2 tablespoons vinegar. Add enough milk to equal 1 1/2 cups. Mix together, then let sit for 5 minutes. Use in recipe when called for.



5946 cal


159 g


1127 g


66 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Recipe adapted from

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