If you’re looking for the BEST BANANA CAKE EVER, this is your cake. Slathered with a thick layer of cream cheese icing, this banana cake is moist and delicious every time. It’s a great way to use up frozen or over-ripe bananas and quite simply, it’s the only banana cake recipe you’ll ever need.
I know what you’re thinking. How crazy can a banana cake with cream cheese icing be?
Well, first of all, this banana cake is crazy-good, but that’s not the reason for the name of the recipe. The reason I call this the crazy banana cake is because of the unusual baking and cooling methods that the recipe calls for.
Don’t worry.
They’re not difficult. They’re just… well… kind of crazy!
We earn a commission from sales made via product links in this post.
What makes this banana cake crazy?
I honestly forget where I got this recipe. I’ve been making it for years. It’s a crazy little recipe, so I’ll clarify a couple of things right off the top.
First of all, this cake is baked at an unusually low temperature: 275ºF.
The second crazy thing about this recipe is the cooling method:
From Oven to Freezer
This banana cake goes straight from the oven into the freezer. This is the secret to the cake’s moistness. For this reason, you’ll need to bake this cake in a pan that can withstand the quick change in temperature. I use my 9 x 13 Pyrex baking dish.
I don’t cover the cake when I put it in the freezer. I just place it in the freezer with a towel folded underneath it to prevent the heat from transferring into other items in my freezer.
Want to make this cake a little more nutritious? You can substitute half of the all-purpose flour with whole wheat flour.
You’ll also love our Crazy-Good Carrot Cake recipe, our No-Bake Blueberry Cheesecake and our Egg-Free, Dairy-Free Chocolate Depression Cake.
Crazy Banana Cake Ingredients:
- very ripe bananas (3 fresh bananas or 4 thawed, previously frozen bananas)
- lemon juice
- all-purpose flour
- baking soda
- tsp salt
- soft butter
- white sugar
- eggs
- vanilla
- buttermilk (to make your own, see below)
How to Make Buttermilk:
To make buttermilk from regular milk, add 1 tbsp of vinegar or lemon juice to a measuring cup and fill to the required mark with milk (for this recipe it would be the 1.5 cup mark).
For something a little less decadent, try my bread machine banana chocolate chip loaf or my easy banana chocolate chip bundt cake.
How to Make My Crazy Banana Cake With Cream Cheese Icing:
1. Pre-heat oven to 275º F, and grease and flour (or spray) a 9×13 cake pan.
2. Mash bananas, and mix with the lemon juice. Set aside.
3. In a med bowl, mix flour, baking soda and salt. Set aside.
4. For homemade buttermilk, combine milk and vinegar/lemon juice in a small bowl. Set aside.
5. In a large bowl, cream butter and sugar with electric beaters.
6. Beat in eggs, one at a time.
7. Stir in vanilla.
8. Beat in flour mixture alternately with buttermilk.
9. Stir in bananas.
10. Pour batter into your cake pan.
Bake at 275º F for 1 hour and 10 mins (or until knife comes out clean).
Note: Ovens may vary. If your cake does not pass the toothpick test at the 70 minute mark, bake it longer, checking every 10 minutes until it’s done.
Now, for the crazy part:
Take the cake out of the oven and place it in the freezer for 45 minutes. You don’t need to cover the cake, but you’ll want to place it on a thick, folded towel to protect items underneath.
Remove after 45 minutes let it sit on the counter until it’s cool enough to frost.
Cream Cheese Icing Recipe Ingredients:
- softened butter
- brick of cream cheese, room temp
- vanilla
- icing sugar (also known as powdered sugar or confectioner’s sugar)
How to Make Cream Cheese Icing
- Cream the butter and cream cheese.
- Beat in vanilla and icing sugar on low speed until combined, then high until smooth.
This recipe makes a lot of cream cheese icing. You can halve the recipe if you’d like. I personally love cream cheese more than life itself, so the thick layer of frosting makes me a very happy hooligan indeed.
Slather that icing all over your crazy banana cake, and enjoy! Pour yourself an ice cold glass of milk, and enjoy!
Crazy Banana Cake with Cream Cheese Icing
Ingredients
For the Cake
- 1.5 cups very ripe bananas (3 fresh bananas or 4 thawed, previously frozen bananas)
- 2 tsp lemon juice
- 3 cups all-purpose flour
- 1.5 tsp baking soda
- 1/4 tsp salt
- 3/4 cup soft butter
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla
- 1.5 cups buttermilk OR milk soured with one tbsp vinegar or lemon juice
For the Frosting
- 1/2 cup softened butter
- 8 oz cream cheese room temp.
- 1 tsp vanilla
- 3.5 cups icing sugar also known as powdered sugar or confectioner’s sugar
Instructions
- Pre-heat oven to 275 F, and grease and flour (or spray), a 9×13 cake pan.
- Mash banana and mix with lemon juice and set aside.
- In a med bowl, mix flour, baking soda and salt. Set aside.
- If you’re making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.
- In a large bowl, cream butter and sugar.
- Beat in eggs, one at a time. Stir in vanilla.
- Beat in flour mixture alternately with buttermilk.
- Stir in bananas.
- Pour into cake pan and bake 1 hour and 10 mins (or until knife comes out clean). *if need be, cook longer, checking every 10 minutes until cake is fully cooked.
- Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).
- Cream butter and cream cheese.
- Beat in vanilla and icing sugar on low until combined, then high until smooth.
- Frost cake and enjoy!
Nutrition
- Crazy Good Carrot Cake
- Luscious Lemon Delight
- No-Bake Blueberry Cheesecake
- Banana Chocolate Chip Bundt Cake
Follow the Hooligans on Facebook!
Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.
happyhooligans
If you would normally bake a cake at 350, just take it down a bit to 275, Kristina.
Judy Eyer
I make this cake and use a 9 x 13 as well as a 9 x 9 or 8 x 8. When you just use a 9×13, it is very thick cake.
Meek
Do we use vanilla extract or flavor…?
Jackie Currie
Vanilla extract. It can be artificial or pure – whatever you normally use for baking, Meek. 🙂
Charlotte
Can this cake be made in mini loaf pans?
An what would the cook time be
Jackie Currie
I imagine it could be. I’m not sure what the baking time would be, so keep an eye on them. When you start to smell them baking, do a toothpick test.
Marilyn Jacobs
Could I bake this in one of t hose aluminum baking pans – ike aluminum foild?
Jackie Currie
I haven’t tried that, Marilyn, but if that’s how you normally bake your cakes, I can’t see why it wouldn’t work.
Dina
I made this as a request for my bff’s 65th birthday. OMG! SO FREAKIN GOOD. We both loved it. I will definitely make this again. Great recipe. I made it exactly the way its written. I used store bought butter milk.
cec
please, has anyone tried making this without putting it into the freezer?
thank you
Laura
Yes. It still comes out pretty good but it is better if you freeze it
beth
Has anyone made this in a pound cake pan? My 13×9 pan could not hold it,
Nikki
I made cake today, it is fantastic,big hit.
Diane Carter
you didn’t say when to put in the buttermilk
happyhooligans
You must’ve just missed it, Diane. It’s on the same line as the flour – you add flour and buttermilk alternately.
Diane
Sorry, thanks my eyes aren’t what they use to and it was very late night
happyhooligans
No problem! It wasn’t terribly obvious. I can see how you missed it. 🙂
Leanne
Can I make these into cupcakes? My mom made this and it’s so delicious!! I’m going to try to make it a bit healthier by subbing the white sugar with coconut sugar. Thanks for the recipe!
Joan
Read # 7 again
Chris Warnick
i have 1question,
I am now a single mom with 2 grown military sons! Recently, (like 8 months ago), lost both my mom dad 88 days apart so really have no family close? Love to Cook & bake. When I make a cake I usually make cupcakes so I have some out but there is something in the freezer easy to pull out n thaw when I have visitors?! Has anyone ever made cupcakes? Does the icing freeze? I don’t freeze with it on, just wondered if I froze it (since u say it makes large amounts)’would it be okay? Thanks
Chris Warnick
Forgot to ask the other question? Can it be made in a bunt or tube pan? I usually thin the icing to a glaze or ice while little warm? What do you experts think?
Jessica Diaz
Have you made cupcakes? I’ve made this cake many many times and is always a but. For work, cupcakes are always easier to share
Jackie Currie
I have made them as cupcakes, Jessica. I don’t remember exactly how long I baked them for though. I remember I kept my eye on them so I wouldn’t overtake them because cupcakes don’t take nearly as long to bake as a cake.
Lori
I have this cake in the oven right now, and it is overflowing the pan and sitting on the bottom of my gas oven! I guess I’ll use a bigger pan next time, although I did use a 9 x 13″. Also, at 1 hr 10 min it is definitely not cooked, so I’ve got it in for another 10 minutes. We’ll see how that turns out.
Tammy Sauve
I have made this cake several times! I love it. My daughter is gluten free so I am going to use the 1 to 1 bobs red mill. Is there enough batter for two 6 inch rounds?
Patricia
step 7 in the directions
Elizabeth
I made these with gluten-free flower (Namaste blend) and it turned out perfectly! Delicious!!!
jamie
Thanks I was just going to ask this! Did you sub equal amounts? I have the brand from Costco that is meant to just sub equally but a lot of my baking doesn’t turn out when I try that.
Shari
When measuring your flour, don’t just pour it into the measuring cup. Take flour 1 fork full at a time and sift it into the measuring cup. Then lightly use the tips of the fork tines to level it across the top of the measuring cup. Don’t shake the measuring cup to level it. This should help getting a more accurate measurement with the gluten free flour. Also, I have found the King Arthur brand to be one of the best I have ever tried. I hear Better Batter is even better than King Arthur, however it is also much more expensive. Robin Hood did NOT work well for baking in my experience. I hope this helps.
Vicki
Oh thank you, thank you, I’m new to this gluten free living and it’s like fish to stay out of the water…. 🙁
happyhooligans
I’m sorry, but I haven’t tried this recipe with gluten-free flour. You might be better to look up a banana cake that’s been developed specifically to be gluten-free. Good luck!
kim
I just made this with Pamela’s gluten free artisan flour and it came out great!
Letizia
I’ve got one in the oven now…25 minutes left, it’s high but I don’t think it will run over. This recipe reminds me of one my grandmother had, I thought the low baking temperature was a mistake so I never made it. Making this one for the family, I have to stay gluten free so I probably won’t eat it; glad to see that someone commented about gluten free flour, next time!!! Yay.
Kirstin
Sounds great! Is confectioner’s sugar “icing sugar”? What happens if I don’t freeze the cake?
Thank you!
happyhooligans
Yes, that’s the right sugar. I think the cake would be fine if you didn’t freeze it. Freezing it just makes it super-moist.
katie
I was wondering if there is a way I can turn this into a diabetic recipe. And if so how can I go about doing it?
Bonnie
My cake sunk in the middle while cooling in the freezer, is that normal? I tested it’s done ness a few places all over the cake and it was cooked thru thoroughly.
Jackie Currie
Hmmm. I’m not sure why that happened, Bonnie. I’ve made this cake so many times, and it’s never sunk. I just did some googling, and here are some common reasons that a cake sinks in the middle. Cooling too quickly is one of the reasons, but given the success that I (and many other readers) have had with this recipe, the quick cook down can’t be the reason. I wonder if it happened because of one of the other reasons listed here: https://delishably.com/desserts/Baking-Tips-Why-a-Cake-Sinks-in-the-Middle-and-How-to-Stop-It
rachel
what is icing sugar? Like powdered sugar?
happyhooligans
Yes!
Carol K.
BEST EVER FOR SURE. Followed recipe exactly and it turned out exactly perfect. Crazy perfect. One question, yes since it has cream cheese frosting, are we to store it in the fridge covered? Thank You so much.
happyhooligans
I suppose some would probably say yes, but ours doesn’t last for more than a couple of days, so I store it covered, on the kitchen counter.
Sue n
this looks amazing
Amanda
Can you maybe use lime juice in place of the lemon juice ? And apple sauce in place of the butter for the icing ?
happyhooligans
You can try altering the recipe, but I can’t make any guarantees. Baking is science really, so if you want the same results as the recipe promises, I’d stick to the ingredients that are in the recipe. I’ve never heard of using applesauce in icing. I’m not sure a cream cheese icing made with applesauce would turn out very well.
Cindy
I made this, and it is excellent. It wasn’t hardly cooked at all at the end of 1 hour and 10 minutes, so next time I think I may cook it at 300 degrees.
Shannon
Should it be served immediately or can you make it the day before and if so how do you store it until time to eat?
happyhooligans
I keep it covered on the counter, it never lasts more than a couple of days. It’s as good the 2nd day as the first, so no, you don’t have to serve it immediately.
Gina
i served it after being in the refrigerator for at least 4 hours and it was DELICIOUS.. good luck
Ellen Kagan
I have a question Regarding when the cake is done baking
Ithe color was pale even though the toothpick came out clean so I kept it in the oven for another 10-15 minutes until it was a golden brown
I think I overcooked it
Is it suppose to look Pale
It tasted dry
Thank you
Jackie Currie
Oh, shoot. Yes, this is a super-moist cake, so I think you must have overcooked it too. You didn’t say the total time that it was in the oven for, but as soon as the toothpick comes out clean, you can be assured that a cake has finished baking.
Shawn
We made this tonight and followed the directions exactly, we used 2% milk and added lemon juice to sour it. During baking the batter liquified and started boiling over, got all over the oven. What did we do wrong? It’s still baking but I think it won’t set up. Maybe the lemon juice caused the problem? Thanks do much!
happyhooligans
Hmm. I’m not sure. I’ve never had that problem, and if you read through the comments here and on my fb page, there are a lot of people who make it often, or who have just tried it,and loved it, so I’m thinking maybe there was either a mis-measurement when you were making it, or maybe your pan wasn’t big enough? Did you use a large rectangular 9 inch by 13 inch pan? The lemon juice shouldn’t cause a problem. The lemon juice is an essential part of the recipe.
Shawn
Yes I used a 9 x 13 pan. We dumped off some of the batter and baked it an extra 20 min and it actually came out great. I just can’t figure out what we did wrong! Glad it worked in the end!
happyhooligans
So strange. I’m glad it worked out for you though, Shawn!
Max
Fan forced ovens require longer or a higher temperature but I would guess that the low temperature would be to reduce the caramelisation of the sucrose in the banana (that raisin flavour in the crust). Gonna try this tonight. Cheers!
Joan
Would using 2% milk instead of Homogenized milk caused this?
larry
Baking powder instead of baking soda nay have caused this boiling
Gina
please follow recipe to the T and it will be delicious I did and everyone raved how good it was, Ijust had a small piece right out of the refrigerator and YUMMMY< is all I can say
Sabre
I made this cake and misread 3/4 cups butter as 3 sticks butter. I panicked but it turned out great. It was for work and I get requested to make it often. A coworker paid me to make one for her child’s birthday and said don’t change a thing so I used 3 sticks of butter again.
Hails
135c is 275f
350f is 180c
You would have to lower it to 135c .
margaret bc
You are dead right I would never have chosen 135 degrees for baking a cake (180 more usually)…How does this affect the freezer thought thought you were supposed to cool stuff first. Looks yummy =- totally agree with the thick icing.
dorisreardon
I used baking powder by mistake will that.ruin my cake
happyhooligans
I’m afraid it might. I’ve never done that before, but I know baking powder is a leavening agent, which makes a cake rise. Baking soda doesn’t have the same properties, so I’m thinking it might be a problem. 🙁 Let me know how it turned out.
Audrey
I’m not a baker, especially from scratch. But I can follow recipes like any engineer 🙂
I want to make this for my younger son’s first birthday but prefer less sweet foods. Will it mess it up to use less sugar? Is there a less sweet alternative to icing? All natural though, not a fan of sugar subs. Thanks!
happyhooligans
I’m not an expert baker either, Audrey, so I don’t usually alter a recipe because I really don’t know what the results will be like. I’ve never tampered with this one. Sorry I can’t be of more help!
Michelle
We don’t do a lot of sugar around here either. In fact we use Stevia instead of sugar in all of our recipes! Now I have not actually made this particular recipe, but I make banana bread all the time and this is similar just cooked and cooled differently. When I make banana bread I use way less sugar than the recipe calls for, and sometimes I add no sugar added apple sauce as a sweeter and to make it more moist. So yes you probably can use as little sugar as you want, it won’t affect the way it bakes only the way it tastes! Same for the Icing, you can use less or no sugar for the icing as well. Our favorite icing is a coconut cream icing and we don’t put but a little Stevia in it!
Gravenstein
There really chemistry involved in baking. I’ve been baking my entire life and find most things turn out well for me. However, back in the day we stopped using sugar and I tried substituting honey in varying amounts. My baking went south. I’ve read that sugar actually contributes to moistness and crumb. Not saying you can’t make substitutions, but it will take some experimentation.
Linda Burke
I’d really like to make this wonderful cake for my diabete neighbor. Is that possible?
Linda
Jackie Currie
I don’t know much about diabetic cooking/baking, but I’m guessing that with the amount of sugar in the cake and the frosting, you’d be best to look for a banana cake recipe that’s been created specifically to be diabetic-friendly, Linda.
Brenda
INstead oficing it with cream cheese icing. Sprinkle the cake with a bit of cinnamin sugar before baking it. It forms a
finnished crust. Also Since the bananas are sweet, i reduce the sugar by 1/2 and it is still yummy .
Kim Wilson
Can this cake be frozen ?
Jasmina
freezer does not like hot! They’ll thaw out ???
Andrea
Trying this a second time because my husband begged me. The only problem I have with it is it takes about 20-25 minutes longer to cook than you have stated. The first time I made it last year, it was basically raw in the middle, yet it still tasted really good lol. Giving it a second try and let it go for almost a full 30 minutes beyond and it’s still just a little soft as I put it in the freezer. Fingers crossed it comes out baked all the way through! I know we have an inferior oven, but it’s not normally THAT much off. I wonder if it’s because of the decreased temp. Still a yummy cake either way. 🙂
Carol
I had the same experience. It took more like 1:30! I turned it up to 300 at the end and it finally cooked. I wonder if 275 is a typo? That’s awfully low for baking.
It turned out super moist and tasty, but I have another banana cake recipe that I think is just as good. It bakes at 350 for 1 hr. Uses buttermilk as well. I may try putting it in the freezer for 45 minutes and see what happens!
Carol
Oh, and my oven is only a year old! It’s always been accurate.
happyhooligans
Sorry to hear it took so long to bake, Carol. I ‘m not sure why that’s happened for a couple of people. Most of the people I hear from say they’ve been making it for years, or that they made it, and they love it. Only a handful have said it’s taken longer than suggested to cook. I wonder if it has to do with using fresh vs. frozen bananas?
linda
You make me feel okay. I am not a baker…but this sounded so good. It is baking as I am typing….so far it is cooking 30 min past the recipe time. hope it gets done soon !!!!!
Rose
This sounds so good, I’m going to make it this weekend. Thank you for sharing
Sue Lewandowski
I always put my cakes in the freezer after the oven. It helps with frosting the cake as well as moistness!
Hannah
No it’sin Fahrenheit. In Celsius it will be 135 degrees.
CarolAnn Moore
I just made this cake and it is FABULOUS! I did make some minor changes though. I used half whole wheat flour and half all purpose flour. I also only used 1 cup of sugar and it has the perfect amount of sweetness. I used a budnt pan and baked for 1 hour and 10 minutes as suggested and it was done perfectly. This will now be my go to recipe for banana cake.
happyhooligans
Yay! I’m so glad it turned out great for you with so many tweaks, CarolAnn! I’ve never even thought to try it in a bundt pan!
Jessica
It looks good and smells good. Only wish I’d known it would rise so bloody much! Damn thing is pretty much spilling over the edges of my 9×13 glass baking dish. But it’s cooked and didn’t make a mess. Just wondering if I should transfer it before I ice it or something. So just a tip: use a large dish lol
ev
can u sub almond milk
happyhooligans
Can you sub almond milk in other recipes you use? If so, I’m guessing you probably can. I wouldn’t know though. I’ve never used almond milk, nor have I ever tampered with this recipe.
JP
I used cashew milk with a tbsp of vinegar and it turned out great. I have some lactose intolerant family members. I did need to cook it for 20-30 mins longer than suggested at 275 degrees. I used fresh bananas not frozen ones. I had no overflowing as some others have experienced – perhaps over mixing the batter? Excellent recipe – Thank you.
Jaime
It spills over until you put it in the freezer and shrinks back perfectly.
Kiera
Made your banana cake this evening for my son’s birthday. It was a huge hit with everyone.
I made lactose free Buttermilk using lemon juice and lactose free half and half. Also transfered to a cooling rack for the freezer cooling as the only 9×13 oven safe dish I have is my casserole crock pot lol Didn’t want to risk it braking with the sudden temp change. It worked great and still locked in all the moisture.
Michelle
Just wondering, all listed ingredients in cups state cups. In the cream cheese frosting it states 1/2 C butter. Is that a 1/2 cup or is C something else please?
happyhooligans
Yes c=cup. Thanks for pointing it out. I’ve edited the post.
happyhooligans
I’m not sure how this would’ve happened to you. If you read through the comments here and on my fb page, people love this recipe. Some even say the cake almost over flows the pan. The batter, when you pour it into the pan would be deeper than 2.2cm, so how would it shrink. I do specify in the body of the post that it’s baked at 275 farenheit. I can add that to the print out as well. Sorry it didn’t turn out for you, but if you followed the instructions, I can’t think of a reason it would fail. Is it possible that you used baking POWDER instead of baking SODA?
Carmen P.
Wait – isn’t this a Canadian website? I’m Canadian, and whenever I make a U.S. recipe I need to adjust the flour. For every cup of American all-purpose flour called for, I measure 1 cup of Canadian flour and take out 1 tbsp. And if “wholemeal” is like our “wholewheat” flour, it can’t be substituted for an equal amount of all-purpose flour.
happyhooligans
I’m not sure what wholemeal is, Carmen. I often substitute whole wheat flour for All Purpose flour though. You’re right about me being Canadian, but I’ve never, in all my years of baking, heard of your tablespoon of flour trick. That’s news to me.
arlene
I had little helpers who put the bananas in with the flour and the milk last….we’ll see!
Rebecca
I made this last night for the first time and it was amazing! At first I thought I’d done something wrong because the cake mix seemed a little runny when comparing it to your picture, but in the end it turned out delicious! I used a 9×13 Pyrex dish and it worked perfectly. I did have to cook it a bit longer (maybe 10-15 more minutes) because it wasn’t quite done in the middle. And I just received a text from my husband today saying, “This cake is sinfully good.” 🙂 I will definitely make this time and time again. Thank you for sharing the recipe 🙂
Rose H
I guess you can’t use a glass baking dish for this since it goes from oven to freezer OR did you mean to say remove from pan and freeze?? Thanks 🙂
happyhooligans
I use a pyrex dish, and I place it directly into the freezer, Rose.
Lori Rodriguez
You can’t go from freezer or fridge to oven but you can go oven to cold
eValerie
Um, Pyrex sometimes explodes on sudden temperature changes. I STRONGLY suggest using a metal pan, not any form of glass. I’ve heard too many stories, including from real people who I know, of hot Pyrex shattering and spraying shards of flying glass all over their kitchen when it cools suddenly after being in an oven. You can Google “exploding Pyrex” for more info.
Cate
I have had this happen to me with pyrex dish from the oven. It was fresh out of the oven, had been emptied onto a serving platter and mum put it in the sink and it exploded. Scared the bejeebus out of us! I agree… I’d use a metal pan when I make this cake. I’ll also be putting it into a freezer that doesn’t have any other foods in it so they don’t spoil from raising the temp in the freezer. Looking forward to making this for Easter though… thanks for the recipe 🙂
Tammy
I had that very thing happen to me last year as I baked my birthday cake in a Pyrex dish! All I did was open the oven to check on the cake, and the glass pan exploded in my face requiring emergency treatment and many trips to the eye specialist. I even avoid the Pyrex aisle in the store as it brings up horrible memories. PYREX can be dangerous even without sudden changes in temperature, so please be cautious everyone. 😀
happyhooligans
That is horrible, Tammy. I’m so sorry for your experience. I hope you took it up with Pyrex themselves, as it sounds like your baking dish was flawed. Pyrex, obviously, is intended for oven use. What was their explanation as to why it exploded while baking in it?
Cynthia R Standard
I am not a very good baker/cook, but I will try this. I have a banana bread recipe that I tried and ended up throwing all 4 loaves away. They were not done on the bottom. I know I did something wrong, but what it was, I don’t know. I will not alter your recipe in any way, for the exception of a bigger dish to bake it in. Is that a good suggestion? Do they even make a dish bigger than what the recipe call for? Thank you! !!!
happyhooligans
I do have a larger dish. It’s massive, but I would think you’ll have to alter the baking time if you use a bigger dish because the batter will not be as deep in the dish. I’m not sure how much to tell you to alter it by though. You’d want to really keep an eye on it so it doesn’t burn.
Debbie
I’ve been making this same cake for a couple of years now. Yes, putting it in freezer makes it so very moist. The cake is delicious.
I enjoy Cream Cheese frosting, but I have taken to making a Browned Butter frosting. It is so delicious!!! My brother-in-law has always preferred chocolate, but he requested this cake with Browned Butter frosting for his birthday cake last year. It’s such a delicate taste, and goes with the cake beautifully.
I melt a whole stick of butter and let it brown slightly. Pour it into a small bowl and let it cool completely. Then make a basic buttercream frosting substituting the browned butter for regular butter.
nicole
Would this work for cupcakes?
happyhooligans
I believe so. You’d just need to alter the baking time.
alec
i just made this tonight into cupcakes and 2 smaller pans. it turned out great, the only thing i changed was to take the cupcakes out about 10 minutes early so about 60 minutes total. i let the smaller pans, i think 9×7, go the full hour and ten minutes and everything turned out amazing. thank you for the recipe i will be using this in the future for sure!!
happyhooligans
So glad you loved it, Alec! I need to try the cupcake version as well!
Noelle
I made cupcakes this weekend with this recipe. I baked them for 40 min. I was able to get 21 cupcakes from it. Put them in the freezer as directions say. They tasted exactly the same as if I used the 9×13. Same moist cake. I’ve made this recipe dozens of times. Love it.
Trisha
This recipe would use up my whole year’s sugar allowance in one go…yikes!!
Cate
I don’t think you’re going to eat a whole cake though so proportionally speaking if you have a thin piece I’m sure you’ll be under budget 😉
robyn
perhaps this was due to using plain flour – you need to use self raising flour for cakes to rise.
happyhooligans
No, it’s all-purpose (plain) flour that this recipe calls for. The baking soda in the recipe causes the cake to rise.
Shaniel Thomas
275 degrees celcius?
happyhooligans
No, it’s 275ºF, Shaniel.
LeAnne
I have it in the oven, it just finished it’s hour and ten minutes but still pretty wet in the middle so I guess I’ll leave it a bit longer! Smells amazing though. My edges already look completely done so hopefully they don’t dry out.
Stephanie
I’m just took my cake out of the oven to and it was not cooked in the middle. What should I do ?
happyhooligans
Put it back in the oven, and check again in 10 minutes. Mine is always done in the recommended time, but you can add 10 minute increments if needed.
lisa Nahm
can I use margarine or I have to use real butter?
happyhooligans
Margarine could yield different results because the consistency is different than butter. Lisa. I’m not a pro baker by any means, but I’ve always read that baking is science, and a recipe turns out the way it does because of the reactions/composition of the ingredients. It might turn out fine, but if you can, I’d stick with the suggested ingredients.
Vicky
I’m not an expert baker either, but it is a chemical reaction. Sugar lends moisture, flavor, and a tender crumb, so It’s difficult to reduce the amount and still maintain the integrity of the recipe. Margarine has a high water content, so this could also produce a different outcome. Adding whole wheat flour will produce a heavy cake with not as much lift as AP flour. Whole wheat absorbs more liquid. Use the ingredients that are called for in a recipe, especially for baked goods.
Colleen
This came out exactly as the pictures showed, step by step. I used butter milk I bought at the store, I didn’t make it. I also used a corning ware dish. Went from oven to freezer, without a problem. Moist and delicious, perfect easy too spend a rainy afternoon, baking this terrific cake.
nikki
Do I frost cake once comes out of frezzer
happyhooligans
Yes, as mentioned, the cake is frosted, once completely cooled, AFTER coming out of the freezer.
ashley
Did you tfrost the cake in the pan? How do we do this so someone can take this cake to their easter party. Should i remove it then frost it? A liytle confused.
happyhooligans
I always leave mine in the pan to frost it, Jessica. You could try popping it out by laying a large, rectangular baking sheet over the top and flipping it. You’d want to make sure the pan was well sprayed so it comes out nicely.
Gravenstein
Substituting ingredients and/or their amounts is not a recipe for success, esp. with a cake. This cake already is baking at a low temp, so futzing with ingredients isn’t really a good idea UNTIL you master the recipe as written. I haven’t tried this cake, but I don’t think you can complain about the recipe unless you’ve followed it to a T.
Once they were changing the gas lines in my street. Everything was supposed to back up and running. I decided to make a cake. The oven wouldn’t heat beyond about 200 F. I already had the batter, so I thought, what the heck, I have nothing to lose. I remember it took a LONG time to bake, but it was probably the best cake I’d ever made, super moist.
happyhooligans
Thank you! I agree completely! I rarely mess with a recipe. Baking is science, and typically, if you want the recipe to turn out exactly as it should, you need to follow the recipe exactly. Unless of course, you’re an expert baker, which I am not! Hah!
Jessica
Hi there! I’m about to make this cake for Easter dinner and I couldn’t be more excited about it! One quick question. Do you usually frost it while it’s in the pan? Or do you actually remove yours from the cake pan before icing? I want the presentation to be neat and clean.
happyhooligans
I always leave mine in the pan to frost it, Jessica. You could try popping it out by laying a large, rectangular baking sheet over the top and flipping it. You’d want to make sure the pan was well sprayed so it comes out nicely.
LInda
Ok I can bake….but im so sorry for being dumb…but in your measurements’ you have 2.5 ….Is the 5 a half??? Please clarify for me……thank you…Cant wait to try the cake…
happyhooligans
Yes, 2.5 = 2 and a half, Linda. 🙂
Janet Hunt
I made this cake as indicated and it turned out perfectly. The only thing I did differently was bake it at 300 and it was nicely done after one hour. I wasn’t sure if I was to use unsalted butter, all I had was salted so I didn’t put quite the full 1/4 tsp of salt as I wasn’t sure if it would be too salty. My husband and I just had a piece..,delicious! Thank you:)
happyhooligans
Glad you loved it, Janet!
sym
Please tell me can I use sour cream instead of butter milk in this recipe? I m dying to make it bt not getting butter milk anywhere
happyhooligans
I wouldn’t use sour cream, but I tell you right in the recipe how to make your own buttermilk with milk and vinegar or lemon juice.
Roshelle Lee
I just made this cake and everything turned out great! The recipe was exact and the cake is delicious!! I made it in a glass Pyrex pan with no problems. Thanks for the recipe!
Josi
This was amazing. My mom is gluten free so I used the rice flour blend. It turned out perfectly. This was beautiful, thick, and moist. The frosting was also delicious. I was out of vanilla so I used almond extract on the frosting and I think I will do the same next time. Fantastic!
Stacey
On the off chance that anyone will answer before I start mixing in the next hour…anyone subbed in any cake flour in place of some of the AP? I have both but I like to sub cake flour in my cinnamon rolls for lighter texture. Maybe it would lighten this one up with the dense bananas? Just curious. Thanks!
Kat
Has anyone tried leaving it in the freezer for longer? I was thinking of making the cake today, and letting it stay in the freezer until Saturday (having people over that day and won’t have time to bake!)
happyhooligans
I’m pretty sure it would freeze well. Just cover it tightly once it’s cooled, and leave it in there. 🙂
Kyann
Help, I forgot lemon juice at the store:( how essential is the lemon juice? I do have lemon essential oil, but not sure if that would work? Can I just leave the lemon juice out? Thanks in advance!
happyhooligans
I’ve never made it without, but I imagine you could, Kyann. For making the buttermilk, you can use vinegar instead of lemon juice.
Denise Small
can I add pecans to recipe
Jackie
I want to make this into cup cakes, have you ever? I should adjust the time…
happyhooligans
I have not, but others have emailed me to say they have. I’m not sure what the baking time would be. I would think it would be less, but you’d just want to check every so often to see when a knife comes out clean.
Lori
Thank you so much for sharing your wonderful recipe!! I had no problems whatsoever. The cake turned out delicious and moist, just like you said. We love it, definitely going to make it again! 😁
Mattie
This cake is a hit with my family. I made it last week and my husband went out and bought the ingredients because he just had to have it again tonight.
Elizabeth
Can we use cashew milk instead of buttermilk/regular milk?
happyhooligans
I do not even know what that is, so you would know better than I. Ha! Google it. 🙂
Marylou Wagster
I halved this recipe (since it’s only me and my husband) and baked it in an 8X10 dish for the full 70 minutes and it turned out perfect! I also halved the frosting recipe but used 1/2 (of the 1/2) powdered sugar and 3/4 package of cream cheese and again it was perfect in taste and plenty enough to cover the cake!
happyhooligans
Thanks for letting us know, Marylou! This will be handy for anyone else wanting to make a smaller version. So glad it turned out perfectly for you!
Vicky
It could have been the 2 c of whole meal flour that you used. Whole meal produces a heavier baked product. The recipe calls for all purpose flour only.
happyhooligans
Thanks for all your insight, Vicky! I know it’s tempting to alter a recipe, but I’m always hesitant to. Like you say – it’s science. Every ingredient plays its own specific role in the formula!
Karen G
i just made this cake tonight. I truely is an a very delicious, moist cake! And so good with that wonderful cream cheese frosting! It was really easy to make too! I’ll definitely have to make this again! I started to throw those bananas away, so I looked for a recipe I could use them in. Yum yum!!!
Patricia
I had the same experience. Also it was so dense you had to stab it with a fork and break off a piece.
Gina
Holy Cow, this came out UN BELIEVABLE delicious, everyone raved how great it was… I followed the recipe to a T and it came out great, serve it right to of the refrigerator when the icing is a bit cold and OMG.. you ll make this over and over and BTW I did make 6 cupcakes at a 10 minute bake time or until they looked done to touch and was dry if you placed a knife down the middle. ENJOY I just laminated this recipe so I don’t mess it up I want it for life.
Michelle
Sudden temperature changes with Pyrex has been known to make it explode! I’d make sure to use a different pan!
Megan
This is the best recipe/method ever! I love trying out a new recipe and it turning out perfect, and this is one of those times! The only thing I did different was using half whole wheat flour and half brown sugar. The cake was super moist like promised, I’m really interested in using the lower temperature and freezer method with my cupcakes, they never turn out moist!
Hannah E
Hi there! My family and I love this banana cake!
So because of where I live now, I usually have to change most of my recipes to the high altitude recipes so they come out alright. So I’m wondering what the altitude recipe be for the banana cake? Thanks! 🙂
happyhooligans
How do you alter your other recipes, Hannah? I really have no experience baking at other altitudes. Sorry!
Julie
There should be a pamphlet or list at your local Chamber of Commerce office. If not, they might be able to steer you in the right direction. We live at 6,200 ft, so I understand what you are saying. Actually, the only thing different I do when baking is add 2 Tbsp. of flour to my angel food cakes. I don’t do anything different to any other baking.
I haven’t tried this recipe yet, but am anxious to!
happyhooligans
GREAT suggestion, Julie! Thank you!
Heather
Hi, I’m want to make this cake for my mom for mother’s day, and I need to know a few things before hand though, she’s – according to the doctors: Borderline Diabetic, and I was wondering if I could use Agave for both the cake and the Icing? – and curious as to if there are any changes I might need to make to the recipe if I use all of Agave, … or perhaps I could just cut the sugar take in half with the icing, as 3.5 cups is too much, and even though she loves cream cheese, if I can’t use Agave in place of sugar for the icing, I might have to go without… of course, couldn’t I just use flour with the icing to thicken it up?
H
Agave is a syrup, so that would not work to substitute for sugar in the cake. You can’t substitute a liquid for a solid (dry good) in a baking recipe. As has been mentioned before, baking is a chemical reaction – if you change the ingredients, you will get a different (usually undesirable) reaction. Some people used half of the sugar in the cake and had success, so you could try that. As for the icing….it needs sweetness to actually be icing. If you take it out, you’re basically just spreading butter and cream cheese on your cake, and that would not taste very good. Agave syrup would make it super runny. Also, I would strongly discourage you from adding flour to icing – it would likely taste terrible, unfortunately. If she cannot have sugar, may I suggest you look for a different diabetic-friendly treat? In general, iced cakes need sugar in order to taste good. They simply aren’t diabetic-friendly.
cindy muller
Just a warning about Pyrex the newer Pyrex glass dishes can not do extreme temperature changes I’ve had 2 explode in my hand one when I took it out of the oven & put it on a tile counter top and the other when I took it out of the one and there was water on my pot holder if your using older prep 990 Pyrex those would be ok anything after that you’re taking changes Pyrex was sold to a Chinese company who removed the ingredient that made it ok to change temperatures rapidly. Check out Snopes.com cindy
cindy muller
Sorry auto correct pre1980 Pyrex doesn’t explode newer version does corning ware still is good it still has the ingredient that makes it okay for temperature changes .
happyhooligans
Thanks for that info, Cindy!
Judy Clark
Hi Jackye, thanks for sharing this great recipe. I had great results with it even though I made one big mistake. I love cooking meals but I’m not really good at baking. My biggest problem with baking is that I have a habit of miss measuring ingredients or leaving out an ingredient all together. So when making your cake today I added an extra half cup of flour. I realized my mistake after adding the bananas so I add a few extra tablespoons of buttermilk. The batter seemed fine so I divided it between two 8×8 foil pans and baked for 90 minutes and they were perfect!! Usually adding too much flour & baking in different sized pans would spell disaster but not with your recipe. Thanks again.
happyhooligans
Haha! You make me feel better, Judy. I frequently mis-measure or leave a step out when I’m baking. I’ve learned to roll with it, and I’ve had a few happy inventions in my time as a result. Hee hee! So glad you rolled with your mistake here, and really glad that you were happy with your results!
Julia Todd
I will be doing a layer cake. How firm or dense is this cake? I’m wanting to split the 8″ rounds in two to add more layers for a naked cake. Will it hold up being cut through the middle?
happyhooligans
The cake is quite dense, Julia. I really couldn’t say whether or not it would hold up to being layered, as I don’t have any experience with layered cakes. I’m a very basic baker. 🙂
Jacqui Z
this cake turned out light, moist and delicious. I baked cupcakes and cake at 325 degreees (cupcakes 30 minutes and cake 40-45 minutes), cooled frosted and served (didn’t freeze) and it is fabulous!
happyhooligans
Yay! So glad you loved the recipe, Jacqui! I must try cupcakes some time!
Amanda
Hi there, this recipe sounds divine! I’m going to try making it with a mix of almond and rice flour (my whole family are coeliac), so will let you know how that works out… Hopefully will be just as delicious!
Thanks
tammy b
can someone please tell me ASAP if I could cook some walnuts in this cake, I’m wondering if it will mess up the integrity of the cake? and I really would appreciate only knowing if somebody has actually done it or not.
donka
I baked it with walnuts and it came out great! I love walnuts with banana together. I just threw in a handfull of walnut chunks and it was awesome 🙂
tammy bs
also where I’m at they only have limes can I substitute that for the lemon? Also substitute the limes in the milk to make it sour? Please let me know asap only if you know the answer
happyhooligans
Can you buy lemon concentrate, Tammy? That’s what I use rather than real lemons. You know… it’s like a little plastic lemon filled with juice? We also can get it in a bottle. I’m not sure how limes would affect the flavour, but you could use vinegar to sour the milk.
love0021
Followed the directions exactly and the cake and icing were perfect. Really great cake. Was a big hit! Will make again.
happyhooligans
Yay! Glad you loved it!
Gramma Di
This cake IS CRAZY GOOD, i made this for 6 people and it is a huge cake but…..it was over half gone with the lunch and all gone the next meal. Yummy
Thanks for sharing. A definite keeper
I would give it 6 stars if I could.
happyhooligans
Hooray! I’m so glad you loved it, Gramma Di!
Audrey
Would it work out okay if you did this in the middle of winter and put it on the back porch to cool? My freezer is always extra cramped and I’d quite literally need to empty the whole thing to get a cake pan in it. (Though I’d hate to have to wait that long to make it. I may just have to suck it up and use my aunt’s chest freezer)
happyhooligans
Yes! I’ve done that. I set my baking dish in a pile of snow, but I’m sure if you didn’t have snow, the cold temps alone would be just fine. 🙂
Claudia
I made this for my husbands birthday today and it was amazing! I used two 8 inch round pans to make a layer cake and it was exactly enough cake for both pans and frosting for the entire thing. Added some sprinkles to make it look festive 🙂
Sara
I am always looking for ways to use up bananas since we buy in bulk twice a month and sometimes they go bad faster then we can just eat them. So always looking for ways to use bananas.
I made this cake today it is so good. I did add walnuts to it and it came out great! Thank you for this recipe!
Aubrey
Has anyone tried making this into cupcakes or two round cakes? Id like to try this for my son’s birthday.
happyhooligans
I think I saw other commenters say that they had, Aubrey.
chris84
It looks wonderfull but is there anyone to translate the recipe in french. Thank’s for your help.
Karen @ Raising Little Superheroes
This looks delicious! I can’t wait to try it! What a great way to use up ripe bananas too.
Nancy Keel
I have made this very cake for years and it always gets rave reviews. I would not change the icing but perhaps cut the amount down a smidgen. I use coconut extract in the icing rather than vanilla. Same for Pineapple cake.
Brenda
I live at 7600 feet above sea level. Any suggestions for altitude adjustments?
happyhooligans
Sorry, I can’t help you there, Brenda. I wouldn’t know where to begin. What kind of adjustments do you normally make to your recipes to accommodate for your elevation?
Michelle C
Table 3: Cake-recipe adjustment guide for high altitude.
Adjustment 3,500 to 6,500 ft.
Reduce baking powder, for each tsp., decrease: 1/8 tsp
Reduce sugar, for each cup, decrease: 0-1 Tbsp
Increase liquid, for each cup, add: 1-2 Tbsp
Adjustment 6,500 to 8,500 ft.
Reduce baking powder, for each tsp., decrease: 1/8-1/4 tsp
Reduce sugar, for each cup, decrease: 0-2 Tbsp
Adjustment 8,500 to 10,000 ft.
Reduce baking powder, for each tsp., decrease: 1/4 tsp.
Reduce sugar, for each cup, decrease: 1-3 Tbsp.
Increase liquid, for each cup, add: 3-4 Tbsp
Michelle C
Leavening: Measure accurately and reduce alike both baking powder and/or baking soda.
Increase baking temperature by 15 to 25 degrees F to help “set” the batter before cells formed by the leavening gas expand too much.
Excessive evaporation of water at high altitude leads to high concentration of sugar, which weakens the cell structure. Therefore decrease sugar in the recipe and increase liquid.
In making rich cakes at high altitudes, you might have to reduce shortening by 1 or 2 tablespoons. Fat, like sugar, weakens the cell structure. Also, increasing the amount of egg strengthens the cell structure and may prevent the too-rich cake from falling.
Sandra
Made this last night. .Green bananas so baked them in 300° oven for 30 minutes til skin was black ,cooled them. ,cut tip off and squeezed them into bowl . Had no buttermilk so made it with milk and lemon juice .I REALLY WANTED THIS CAKE !!! LOL. ..worth it .DELICIOUS 😀
happyhooligans
Way to improvise, Sandra! Well done! And great to know you can ripen bananas so quickly like that!
Sandy morlock
Thank you so much for posting this recipe…..for years my aunt made the best banana cake…well she is in her 90’s now and last few cakes were not so good….lol…going to make this today and I can follow directions(lol)and I’m sure it will be delicious…
happyhooligans
Aw, I’m glad you’ll try this one, Sandy. I hope you enjoy it!
Jenn
how do you store this cake? Does it have to be refrigerated?
happyhooligans
I don’t refrigerate it, Jenn. It doesn’t last long enough here to need it. A couple of days on the counter is fine. I suppose if you were keeping it longer than that, you could put it in the fridge.
Tamela
Can this be made as cupcakes
I would use the paper cups
If yes would I still put them in freezer for the 45 min
Thanks
happyhooligans
I think others have done the cupcake thing, Tamela. I don’t think they’d have to be in the freezer too long because they’re going to cool much faster than a solid cake. You’ll want to bake them for less time too. Scroll through the comments on the post. I think there are others who mentioned they’ve made them as cupcakes.
Tasia
Can you add cocoa to this recipe to make it chocolate banana cake? If so, how much and when should I add it?
Jacki
This cake was amazing! I followed the recipe exactaly,… and it came out perfect!! I think this cake was even better the next day!! yum! thanks so much for sharing. It’s my new favorite. I want to try it as cupcakes next. 😉
Natasha
Heard this is a great recipe by the way, its in the freezer now. Thanks for sharing it. But yowza, reading through these comments is giving me a headache. I think the author was using read your banana cake recipe comments for inspiration. http://the-toast.net/2014/09/04/eighteen-kinds-people-comment-recipe-blog/
“I didn’t have any eggs, so I replaced them with a banana-chia-flaxseed pulse. It turned out terrible; this recipe is terrible.”
“I don’t have any of these ingredients at home. Could you rewrite this based on the food I do have in my house? I’m not going to tell you what food I have. You have to guess.”
“I don’t eat white flour, so I tried making it with raw almonds that I’d activated by chewing them with my mouth open to receive direct sunlight, and it turned out terrible. This recipe is terrible.”
“Could you please give the metric weight measurements, and sometime in the next twenty minutes; I’m making this for a dinner party and my guests are already here.”
“i dont have an oven, can i still make this? please reply immediately”
“Does anyone know if you can make this ahead of time and freeze it?”
“Have you thought about making a sugar-free version of this?”
“Can you give us a calorie breakdown for this?”
“I followed this to the letter, except I substituted walnuts and tofu for the skirt steak, ditched the cheese entirely, and replaced the starch with a turnip salad. Turned out great. My seven-year-old boys have never seen a dessert and I’ve convinced them that walnut-and-turnip salad is “cake.” Thanks for the recipe!”
“I’m having a lot of trouble signing up for your newsletter. Can you please assist?”
“a warning that if you cook this at 275°F for three hours instead of at 400°F for twenty-five minutes its completely ruined. do you have any suggestions?”
“I didn’t have buttermilk, so I just poured baking soda into a container of raspberry yogurt. It tasted terrible.”
“I love this recipe! I added garlic powder, Italian seasoning, a few flakes of nutritional yeast, half a bottle of kombucha, za’atar, dried onion, and biscuit mix to mine. Great idea!”
“Due to dietary restrictions, I am only able to eat Yatzhee dice. I made the necessary substitutions, and it turned out great.”
“If you use olive oil for any recipe that’s cooked over 450°F, the oil will denature and you will get cancer. This post is irresponsible. You should only use grapeseed oil you’ve pressed yourself in a very cold room.”
“[600-word description of what they ate today] so this will make a great addition!”
“I just started Paleo yesterday, and I’m wondering if there’s a way to make this without the ingredients.”
“I was all out of cake flour, so I transfigured my hands into puffer fish, which worked pretty well.”
“Have you considered making a version of this margherita pizza for your readers who are trying to avoid gluten, dairy and nightshades? What if I shoved a roll of basil leaves in my mouth, do you think that would taste good?”
“this was a very good post for your recipe you made, i made a similar recipe over at my blog last month, please consider linking back.”
“I’m actually a supertaster, so I can’t eat anything that isn’t licking the salt off the top of saltines; will this recipe work for me?”
“heal your body through food”
“If you don’t soak the seeds for at least fourteen hours before using, the phytic acid will give you cancer. Just thought you should know.”
happyhooligans
Yes! I’ve seen that post too. Hilarious!!
Sarah
🙂
Lori Schlecht
would it be possible to leave the cake in the freezer, if don’t need it for a few days?! Then thawing later to ice? Or ice before frozen, just cooled?
happyhooligans
I suppose you likely could, Lori. I’ve never tried it, but I’ve frozen box-mixed cakes before, and defrosted before decorating.
Paula
i just made this and frosted it. I followed the directions closely but used smaller loaf pans (glass) since I didn’t have the 9 x 13 baking pan. It took 15 min longer than the time stated in my fan oven and I had increased it to 140c. To make the frosting, I started adding a half cup of icing sugar and by 1-1/2 cups, I liked the taste but decided to go a bit sweeter. Two cups I found too sweet for my liking. I can’t imagine how sickly sweet it would be after 3-1/2 cups. So, you may want to taste after each 1/2 cup addition. Also, it wasn’t stated to sift the icing sugar first not did it state that with the flour, salt and soda. If you don’t want lumps in your batter or frosting then sift first. I haven’t tasted it yet but I’m sure it will be great!
peggy
can I bake this in a 10 x 13 non stick pan ? I bake all my sheet cakes in this pan & I also spray it with bakers joy spray ! Never had any problems !
happyhooligans
I would imagine, Peggy! Sounds like you know what you’re doing. 🙂
A.C.
I had a bunch of bananas on my counter that were going to go bad very soon. Then, I saw this recipe posted on someone’s facebook page. An added bonus was that I had all ingredients on hand! It was a sign that I *had* to make this cake! Let me tell you – I believe this is the BEST dessert I have ever made and my whole family agreed. I’m known to make banana bread with ripe bananas, but this will be my new staple. The icing sends it over the top! Thanks for sharing! (I followed the recipe exactly – and added 10 minutes to the cooking time).
happyhooligans
Yay! So glad you loved it!
Ellen
I made your crazy good banana cake and while it was delicious and my people loved it I was not so pleased. It was very dense not fluffy. It was moist though. What could I have done wrong?
happyhooligans
I don’t think you did anything wrong, Ellen. This cake is definitely dense. Yay that it was delicious, and that your people loved it! Sounds like it was a hit!
Michelle C
Hi, quick question
As Im in Australia & our measures are a little different can I just confirm the measures you are using are the following.
Dry ingredient measures: 1/4 cup (50 mL), 1/3 cup (75 mL), 1/2 cup (125 mL), and 1 cup (250 mL).
Measuring spoons: 1/4 tsp (1 mL), 1/2 tsp (2 mL), 1 tsp (5 mL), and 1 tbsp (15 mL).
happyhooligans
Yes, that all sounds about right to me, Michelle.
Shar
My husband and I just finished a piece of crazy banana cake and I just want to write and tell you that this is my new go-to banana cake recipe. It was fluffy deliciousness! Thanks for a great recipe.
happyhooligans
Yay! Glad you love it!
Roxy
At what temperature and for how long would you bake it for 2 9 inch round pans?
Roxy
Sorry I meant (2) 9 inch round pans
happyhooligans
I would go with the same temperature, and just start checking them earlier than the recommended time to see if they’re done. (Do the toothpick test)
alicia
Ok so I found this recipe a few days ago, and could not wait to make it. Made.it yesterday…omg fanfreakingtastic!I used spring form pans one slightly bigger then the other. I actually baked then one at a time in my toaster oven..haha…my oven is on the frits right now. They turned out fantastic..not sure…if ill ever make banana bread again..this cake is that good!! 🙂
Tami O'Keefe
I used a 9 x 13 pan but overflowed during baking. It took a lot longer than 70 min. more closer to 120 min. I kept it in the freezer for over an hour (my cat just didn’t want me to get up) and the cake was cool but the bottom of the pan was a touch warm. Otherwise great tasting cake, as soon as it was frosted I ate a piece.
Sammilamb
Has anyone made this with only 3 frozen instead of 4? I made it last night and forgot to add the baking soda so I’m making it again but only have 3 frozen…… OOops! lol
Ria
I’m wanting to use this recipe, and I’m wondering…
How big is one cup of sugar? Is this like a regular 8oz sized cup?
Or is there a particular type of cup this recipe is referring to?
May I also ask, does .ca (in the hyperlink) stand for Canada or something?
It’s just in case location differences play a role in how this turns out! I know that Fahrenheit is of course not what we’d naturally use in the UK.
🙂
happyhooligans
Hi, Ria! Yes, I’m in Canada, and yep, a “cup” is your standard 8 oz. cup. 🙂
Ria
Just thought I’d post an update on how the cake went.
It was soooo good! Everyone loves it (except my sister who is deliberately picky…). Had a lot of tasters and they give a thumbs up.
It makes so much, so I have had more than I should! Not good when you’re trying to eat healthily. It’s really hard to stick to one piece!
I’ve ate some throughout the day, but I can imagine that it’d be quite sickly if you overdo it!
The icing is great! Maybe my favourite part.
Took way longer than 70 minutes for me. The centre didn’t seem to want to cook like the outsides. Might be the oven. Hate our oven!
Anyway, this is on my list for future baking 🙂
Thank you for posting it 🙂
Just to note. I remember seeing a comment that said it didn’t rise.
I’m from the UK and I used bicarbonate of soda, which is basically baking soda. And plain flour.
Also, Philadelphia is our cream cheese (for those in the UK that were as unsure as I was!)
Latisha
Awesome recipe but too much sugar for me. Cut sugar in half and increased banana to 2.5 cups and turned into great super moist banana bread. You can make this in any shape of pan you want just make sure you only fill the pan 1/2 full and adjust your baking time. Love recipes I can use in multiple ways.
Sharon
Do you think I could substitute zucchini for bananas and add some cinnamon? Yes, I’m still trying to use up my zucchini!
happyhooligans
Oh, you’ll love THIS post, Sharon: http://www.theidearoom.net/2015/07/zucchini-recipes.html
Christine
may i just say THANK YOU THANK YOU THANK YOU for giving a VOLUME measurement for the bananas. My pet peeve are recipes that say things like “two medium zucchinis” – the sizes are SO subjective. I dont know why it is taking so long for bloggers to offer weights alongside imperial measures- but volume works here too. I know i will not be wasting my time if I try your recipe. It bears repeating – THANK YOU,
happyhooligans
Happy to help, Christine! Hope you love the cake!
Emma
I couldn’t agree more. I chose this recipe for exactly that reason!
Tanisha
Can this cake be made as a layer cake?
happyhooligans
I would imagine so. You’d just cool the two cakes in the freezer, and then somehow remove them from the baking dishes/cake pans. I’m not sure how that would go though, as I’ve only ever served it in the dish.
Jolene
I followed your recipe exactly as you had it and even had to make the milk soured with one tbsp vinegar ad it turned out PERFECT.. this is one I will be using again and again.. thank you so much for sharing it.
happyhooligans
Yay! So glad you loved it, Jolene! Isn’t that little milk and vinegar trick wonderful? I never have buttermilk on hand, so I use that trick a lot.
Valerie
It went into the freezer great, but when I took it out the center was all sunken in. About 3″ around the rim was find but not the rest. Any idea why? It was in there longer than 45 minutes b/c I went out. Maybe 90 minutes. Would that do it?
happyhooligans
Hmm. I’m really not sure, Valerie. I’ve never had that happen, and so many others that have commented on my post make it all the time. Did you do the “done” test? I’m wondering if it wasn’t fully cooked in the center?
Celeste
this cake is amazing< a must try!!!
allison
If you put the cake directly into the freezer won’t it melt everything else in freezer? What’s the advantage to freezing for 45 minutes rather than cooling on countertop?
Kathleen
Hi- I made this gluten free and it was fabulous! I’d like to make this recipe in cupcakes for my daughter’s baby shower. Have you tried that and if so how long did you or should I bake them? Thanks so much!!!
happyhooligans
I haven’t tried it, but I think some others in the comment thread have. Have a scroll though, and they may have given details, Kathleen. Glad you loved it!
Cindy
This was delicious perfect will make again…
happyhooligans
Yay! Glad you loved it, Cindy!
joanne
In our office, the birthday person gets to request what kind of cake they would like. I like to bake, so when she said, “can you make a banana cake?”, I thought “thank God for google!”. Picked the perfect recipe. Crazy? just a little, but PERFECTION! Even the dieters broke rank and came back to sneak a second piece! Had no trouble with the Pyrex. It did take much longer than 70 mins, but I just kept going in 10 min increments until knife came out clean. This is a keeper!!
happyhooligans
Yay! So glad you and your co-workers loved it, Joanne!
Simona
Hi! Should I use salted butter or unsalted butter?
Thanks!
happyhooligans
I always buy salted butter. Not sure what the experts would say. 🙂
Monica
The best ever banana cake I have ever tasted. Made it last evening, followed the recipe without any changes and it was perfectly moist. I read all the comments and left it in the oven after switching it off for an extra ten minutes.
My kids loved the cake, also shared it with my boss and colleagues and was very happy with the compliments.My husband was away so has not tasted the cake yet.
Thank you for the recipe. This cake will be one of our family favourites.
happyhooligans
Yay! I’m so glad you all loved it, Monica!
Rae
Yummm! Perfect texture and cooked perfectly throughout. (I often have a problem with banana loaf being underdone in the middle.) I would have liked even more banana taste, next time will use bananas that are more overripe and measure to make sure it is 1 1/2 cups. I will probably add toasted chopped walnuts too. Icing tasted good, but was sticky and pulled crumbs off top of cake. Maybe wait longer after taken out of freezer before icing? Wanted to rate it 4 stars, but it went to 5, and there was no way to correct it. Will definitely make this over and over!
Paul Stumme
This recipe is dense enough to work well at altitude (I’m at 6600′). No changes necessary. You did a good job of explaining each step and the photos were a nice touch. This cake will be replacing my carrot cake as my ‘go to’ dessert favorite. Thank you for the post!
happyhooligans
Thank you for your support and praise, Paul! Glad you enjoyed it as much as we do!
Diana Richner
I don’t know what 3.5 cups of powdered sugar is !
happyhooligans
Three and a half cups (8 ounce cups) of confectioners sugar.
Kym
Can you make it into muffins?
happyhooligans
I think some folks have, Kym. Scroll through the comments. I believe a few have shared how it’s done.
Lori
Hi! I made this today for work. I accidentally baked it at 350 for the 70 minutes and all worked out well! I also used gluten free 1-1 all purpose flour with no problems. I did leave it in the freezer a while longer as it just wasn’t cool. I added a tsp of cinnamon to the icing and topped with honey roasted pecans … YUMMY!!! Will definitely be making again. 🙂 Thanks for sharing – can’t wait to try other recipe!
Christy
I am always looking for delicious new flavors to build tiered cakes with and I would love to do this flavor in a multi tiered cake. How does it do when layered? Is it fluffy enough to hold the weight of a layer on top and have you ever made it in a 4″ deep round pan?
Dorian
Yum! This sounds amazing! I can’t wait to try it and share! 🙂
Thanks for posting!
happyhooligans
I hope you love it as much as we do, Dorian. It’s the best!
Barbara
I made this cake today and like many other people, had problems with it baking. I used frozen bananas and I think that’s what the problem could be. After they thawed out they were very watery and mushy (I should have just thrown them away). Perhaps this was the reason behind others’ cakes being so runny while baking? Just a thought. Have had the cake when fresh bananas were used and didn’t have any problems at all, definitely recommend avoiding the use of frozen bananas.
Laura janko
Help! I left cake in freezer longer than stated and now its frozen solid. Did I ruin it?
happyhooligans
I think it should be fine if you thaw it. Many grocery store cakes are frozen before they’re decorated.
Michelle
Has anyone made this into cupcakes? If so, what was the baking and freezer time that worked the best? Also, how much batter did you put in the baking cups? How much did they rise?
Thanks
Letizia
Absolutely lovely recipe. I put about 1 and 3/4 cups of sugar and didn’t find it that it lacked sweetness. I also made about half of the frosting which was the perfect amount for my taste. Thank you for sharing!
Greetings, Letizia
Robin
My daughter has an egg allergy, anyone have any success or suggestions with replacing the egg with this recipe?
Wendy
Icing is so thin I think I would use a thick, creamy cream cheese frosting instead of icing.
happyhooligans
Icing is what we call frosting here in Canada Wendy. I’m not sure if you can’t see the photo for some reason, but this is a thick, and creamy cream cheese frosting. If you want it even thicker, you can double the recipe.
Emma
If you overbeat the cream cheese, it thins out and goes runny. No amount of extra sugar can then thicken it up, although sometimes adding extra butter can help it set again at low temperatures. With a cream cheese frosting it is important to only beat it enough to just incorporate the sugar then STOP. *I learnt this the hard way*
Lorna
I made this cake last night to take to church this morning. I baked it in 2 eight-inch cake pans and had enough batter left over for 6 cupcakes. With my oven at 275 the cupcakes were done in an hour but I left the 2 round pans in for the full 70 minutes. Because it was time to go to bed when I put the cakes in the freezer, I just left them there overnight. The round cakes were a little difficult to get out of the pans this morning despite my having sprayed the pans with Pam, but that might have been because they were still partly frozen. HERE’S MY BIG SUGGESTION: I used to bake a banana cake with peanut butted frosting, so I substituted peanut butter for the cream cheese. Probably was a bit too much peanut butter but it still tasted great! A little milk in the frosting might have made it fluffier. The cake is very moist which I guess is why it is so heavy, but the folks at church seemed to like it and I saw at least one person go back for seconds.
Kamiko
try a thicker font, this font is very thin, and hard for people with not perfect eyesight to see.
g andolina
DO NOT USE A PYREX DISH. Pyrex is very liable to suddenly burst and shatter in any extreme change of temp. Use a metal pan. You can google pyrex shattering. Also Never put hot pyrex directly on a counter. Put a potholder under it.
Casaundra
This cake recipe went over SOOOOOOO well with my family and me!!! The best that I have ever had. Thank you for this recipe. I’m going to try your carrot cake recipe next. By the way I didn’t put it in the freezer because we couldn’t wait to tear into it!! LOL!!
Candylee Tomlinson-Henry
I tried this menu a month ago and it turned out amazing the cake was so moist! Of course i added my own twist to it (Nutmeg, shredded coconut and Raisins) my nieghbours loved it, and even suggested i make and sell it…lol!
Anyhow, thanks for sharing this recipe. I just did another and placed it in the freezer… looking forward to it! The icing turned out awesome too.
donka
I made this tonight and it was delicious! Thanks so much for the recipe. Made it exactly as written except I halved it since it’s just 2 of us, and baked it in a 9×7 glass pyrex dish. I did need to bake it for an additional 20 minutes, but I baked it without convection turned on. Will probably convection bake next time and see if that shortens the time. My husband is gonna eat the whole pan by the end of the night, I’m sure of it 🙂
Also, I poured it into the pan and in one half I sprinkled walnuts on the top, on the other half I sprinkled some chocolate chips, then gently mixed those into the batter and it baked up perfectly. I love walnuts, husband loves chocolate chips 🙂 Sorry, don’t have measurements for those, I just eyeballed.
Kitchen Scairdy Cat
I can’t thank you enough for a moist, but not gummy, banana cake recipe! Wow! Loved it! When I’m baking something new I take some in to the girls in my office & we call it “Betty Crocker Test Kitchen” to see if they like it. They went crazy over your banana cake (so did I!) It was so incredibly moist but not gummy. My last 2 attempts at banana cake were baked in 9 x 5″ loaf pans (not good result) & then I tried a pound cake pan (worse result)…..girls called it “Banana Sink Hole Cake”….I followed your directions to the letter. I added 1/2 cup of crushed walnuts to cream cheese icing (what I use for carrot cake). Let me tell you, this is SO good, I actually stick my head in the kitchen sink, turn on the water, & chow down so my dogs can’t see what I am eating & beg for it…..I want every scrap of it for myself…Can’t wait to make another one; I actually crave it! Much obliged & the oven to freezer works like a charm! Kitchen Scairdy Cat
happyhooligans
I’m so glad you and your co-workers enjoyed it as much as we do! Thanks for the feedback. Love your kitchen sink trick. That’s pretty extreme!
Ryan
Thanks for the recipe. The cake is still baking,smells great. Used a 9X13, but the cake has overflown a bit and it has been well over the 70 minute mark.
happyhooligans
Eek. I don’t know why it takes longer for some. I guess our ovens are all a bit different. I hope it didn’t over-flow too much. I’ve never had that happen. Hope it tastes awesome just the same!
Jackie
I cooked this exactly as written though I let it cook about an hour and 30 minutes until it was almost a dark brown. It was DELICIOUS. My husband and daughter lived it. Perfect!
Mary
This is by far the best banana cake out there. I have done many things to modify it and it continues to be delightful every single time. I have subbed Half and Half for the buttermilk or coconut milk (adding the vinegar). I have used some applesauce in place of some of the butter (not all). I have added crushed pineapple, dried cherries, mini-semi sweet chips, chopped walnuts, pecans, etc… I have omitted the frosting and topped with whipped cream or just sprinkle with powdered sugar. I have reduced the sugar to 1 cup. For a real treat, skip the frosting. top with a shaving of vanilla ice cream. fresh whipping cream, chopped walnuts, dark cherries, pineapple then drizzle with chocolate syrup. If I owned a restaurant, this would be on my dessert menu and would be a top seller. Thank you for sharing it. p.s. I always freeze ripe bananas then thaw them for use.
Laura
Hello everyone, From Australia and was wondering what the cup measurements for butter were in grams? I know you get yours in sticks? Which I think equates to cup measurements? Am dying to try this recipe out 🙂
happyhooligans
I’m in Canada, Laura, and we don’t get our butter in sticks here. They do in the US though. A cup for me is 8oz. I’m not sure what it converts to in weight, but if you’re using a measuring cup, it would be the 250 ml mark.
Riobha
OK…I’m just curious. If it doesn’t come in sticks, how DOES butter come in Canada? [And Australia]
happyhooligans
Our butter comes in a rectangular block, Riobha. Imagine putting 2 sticks of butter side by side, and then another 2 on top. That’s pretty much what our block of butter would look like.
H
Actually, we do get them in sticks too :). I also live in Canada, and it just depends on what brand you buy. I like to get the PC brand from Superstore (Loblaws, if you’re from the east), and they come in four sticks in a box.
Laura
Almost forgot… is baking soda the same as baking powder or Bi-carb soda?
happyhooligans
Yes! Same thing, Laura!
Riobha
Same as Bi-carb…not the same as baking powder.
Laura
So I made this a couple of days ago and I love it but I just realized that I have left it out on the counter since I made it. Do I need to dump it or is it okay? I didn’t even think about the cream cheese frosting!
Lisa Hughes
This is one of the best cakes I’ve ever made or eaten! Cake is moist and delicious and icing is so good i could eat a whole bowl. Made it following directions using lemon juice in milk instead of buttermilk, omitting salt, baking for 62 minutes and putting in freezer for one hour. Perfect! Thank you.
Karen Smith
Can I make this cake and freeze it for a couple of weeks before serving?
happyhooligans
I would think so, Karen. I would let it cool completely, and then cover it tightly in plastic wrap and then foil. I’ve frozen other cakes this way before using them.
Kimberly
I live in the UK and am making this cake as I type. It has been in the oven for 1 hour 40 minutes and is still liquid, the frosting is also liquid after being in the fridge for over an hour. I followed the recipe exactly so I don’t know if there is a difference between English and Canadian measurements. :-/
Jenna
We aren’t big fans of cream cheese frosting. What would you recommend as a substitute?
happyhooligans
I imagine any frosting you normally substitute with would be just fine, Jenna. 🙂
Norm
I’ve made many cakes. This is the best! I added walnuts to the recipe and found that I only needed 1/2 of the icing. This is a keeper!
Nancy
I’m glad I found this recipe. I had 3 really ripe bananas, just enough to make this. I usually make banana nut bread but it can be a bit dry. This is really moist and tastes great. Thank you for posting it.
happyhooligans
You’re welcome, Nancy! I’m so glad you tried it and loved it!
emily
This isn’t “cake” per se, but a pan sized banana bread. It was moist and cooked just as directed but not the fluffy banana cake I had been hoping for such as the kind from Roses or even QFC.
happyhooligans
Interesting. Perhaps our breads and cakes differ from country to country. Here in North America, this is more a cake than a bread.
Danielle
When you say 9×13 do you mean glass or the silver metal pans? I’ve always been nervous using glass and going to the freezer so just making sure it isn’t going to shatter on me before making
happyhooligans
If you’re using a newer pyrex dish it won’t shatter (apparently the older ones can), but feel free to bake in a metal pan if you have concerns about the glass.
Lori
I made this cake last night.. It actually took an hour and a half to bake, and it overflowed my pan and landed on the bottom of my gas oven. I’m thinking a larger (than 9 x 13″ pan) would be more appropriate.
happyhooligans
I make it often, Lori, and always in a 9×13 pan. Is it possible that you used baking powder instead of baking soda? That would cause the batter to expand. Or perhaps you used self-rising flour instead of all-purpose flour? Self-rising flour has baking powder added to it, so the batter would likely expand if you used that as well.
Tania
Can this recipe be used to make cupcakes instead?
happyhooligans
I haven’t tried that, but I imagine it could be, Tania.
Emily
Has anyone tried fully freezing this cake in order to use it later?
happyhooligans
I haven’t, but I imagine you could. I’ve frozen other cakes before.
Jill
My cake sank in the middle in freezer. Any ideas what I did . I am sure it will taste great
happyhooligans
Hmmm. I’m not sure. I’ve never had that happen before.
Nicola ball
For the cake is it granulated sugar or caster sugar??
happyhooligans
Granulated, Nicola.
Rob Myers
I have baked this many times and is by far my most requested desert – even by a professional baker, which I am far from. I make it exact to the recipe and perfect everytime – I bake it on the low rack in the oven
Sarah
I made it in two round pans and I am about to cool it in the freezer. Can I pop them out of the rounds and then frost them stacked after the freezer? I’ve never frozen a cake before!
happyhooligans
Yes, just proceed as you normally would, Sarah. You’re not freezing the cakes, you’re just cooling them in the freezer.
Monica Tuite
This cake is one of the most delicious I’ve ever had! I grew up on Sara Lee’s banana cake and this was just like it, only probably healthier! It was sooo moist, even though I used 1 cup wheat flour in the batter, along w/ the 2 cups white flour.
This makes a good amount of batter and after reading the reviews, I chose to use a 10X14 metal pan and it still came out nice and high but did not overflow.
Also I put the oven on pure convection and it took exactly 70 minutes.
Because I so love bananas, I mixed a small thawed one into the frosting– OMG, soooo good– also only used 2cups of confectioner’s sugar as the banana made it nicely sweet!
Thank you for this WONDERFUL recipe!!!
happyhooligans
You are so welcome, Monica! I’m glad you loved it! Banana in the frosting sounds great! And oh, how I loved Sara Lee too!
Angel
Does this cake need to be refrigerated?
happyhooligans
Our has never lasted long enough to need refrigeration. For a day or two, I store it on the counter.
Candace
I’ve made this cake a few times and I absolutely love it. So moist and delicious. So I shared the recipe in a Facebook cake group and all of a sudden I was told you are not supposed to freeze cakes directly from the oven. It changes the temp of the freezer and could potentially cause other food to thaw a little and start to create bacteria in those foods. She even told me to check my fsa guidelines. I think its bull. What do you think of this? Some ppl say it’s ok, others say it’s a no-no.
Ruth
I liked the results very much, though I expected it to be more dense. I baked it for 1 hour 20 minutes at 275 degrees. I thought that temp was a little odd, but the results were fine.
Paula Glogovac
Oh, was this ever the most moist banana cake I’ve ever had. Cudos to you. You don’t need to change a thing about this recipe in my book. I did not however put the cake in the freezer. I just waited about 30 minutes before frosting the cake. It was fine. We are loving this cake and it’s a great way to use up your brown/black bananas. YUM
Kelly
Thanks for this recipe. I’m in New Zealand and everything worked fine for me. I believe I may have cooked for a little longer than stated. Put it in the basket of my deep freezer on a towel and it was so yummy when eating. My husband doesn’t really eat cake and he enjoyed it too. The big thing was my EXTREMELY picky toddler tried some and now wants it for her birthday cake at the end of the month! But she doesn’t want “the white stuff” on it.
I’m going to make it and her baby brother’s cake ahead of time then once cooled wrap in cling wrap/Gladwrap until the day before their birthday’s to ice and put in the fridge overnight. I’ll remove about 3 hours before party to warm up a little.
Next time I will use half the amount of icing as it was quite a lot. It didn’t look it until I started icing. Could be the right amount if you did a thin layer to crumb coat then pipe roses/swirls on it.
happyhooligans
Woohoo! Well that is quite the success story, Kelly! I’m so glad it was such a hit at your house! x
Janelle
Thank you for sharing this amazing sounding recipe…can’t wait to try a piece after dinner tonight. My cake is out of the oven and just now taken out of the freezer. My question is this…it is still extremely hot on the bottom of the pan coming right out of the freezer. Should I let it cool more in the freezer or only in the freezer for the posted 45 minutes? Right now I have it sitting on the stove cooling more. Thank you.
Taylor
mine turned out disgusting. I was so dense I could hardly get a fork through it. I also had to bake it half an hour more just for it not to be liquid anymore. I checked the recipe over and over and I did everything I said. I’m really confused.
happyhooligans
I’m confused too, Taylor. I’ve had hundreds of messages and emails about this recipe, and no-one has ever said it hasn’t turned out. I’m not sure what went wrong, but something must have been mis-measured, or an incorrect ingredient used.
Anita
I had that happen one of my cakes when the bottom element of my electric oven burned out and I didn’t know it. I was bummed! Ruined Thanksgiving dinner I’m going to try this recipe tonight for two coworker’s birthday celebration tomorrow.
TL
Hi! I’m wanting to half the recipe and it looks okay to do so except for the “3 eggs”. Should I use one or two?
Thanks! Looks delicious
happyhooligans
I’m not really sure, TL. I’ve never halved a recipe with an odd number of eggs before. I’m not entirely certain how the recipe will turn out if you halve it either. I really don’t know what advice to give you other than to suggest you “google” your question. You might find a chat forum that’s discussed how to halve a recipe with 3 eggs in it.
Kathleen Peterson
Has anyone thrown in some chocolate chips in this cake?..I’ve had this cake a few times and it’s delicious but when I make banana bread I always throw in some chips…I love banana and chocolate together…may just give it a try….
happyhooligans
I haven’t, but I think you should give it a try, and let us know how it goes, Kathleen! 😀
Krista
Followed the recipe exactly, turned out perfect! Thick, moist & delicious!
** only difference for me was, it only needed 60 minutes in the oven at 275 degrees fahrenheit – bonus! I used a Pyrex 9 X 13.
Sandy
One of the best cakes I ever made, I added chopped walnuts to the batter and to the icing…just lovely!
happyhooligans
Yum! I’ll have to try that next time, Sandy! I’m so glad you loved my recipe!
Ellen Smith
I made this cake for my sister’s birthday. I followed the recipe exactly. I used the buttermilk too. I have to admit I was really nervous about it possibly not turning out. This was the most delicious cake I’ve ever had. Everyone at the party loved it. I will definitely be making this again.
happyhooligans
Yay! So glad everyone loved it, Ellen! You really can’t go wrong with this cake! I’ve never met anyone who DOESN’T love it. 🙂
Glenda Hewartson
I was wondering how do you measure1.5 cups milk what does the measurement equal same with3.5 cup powder sugar when it comes to math i am lost want to make the banana cake have it started in a pinch.
happyhooligans
Hi Glenda. In North America, our “cup” is equal to 8 ounces or 250 grams. Hope that helps. When in doubt, just google “measurement conversions”, and you can plug in any amounts and convert to the measurement you’re familiar with. 🙂
dj
.5 equals 1/2… so 1.5 is 1 1/2
happyhooligans
Yes, that’s correct, DJ.
Millie
1.5 x.50 equals .75 or 3/4 cup
3.5 x.50 =equals 1.75 or 1 3/4 cups
Suzie
Very good 5 stars!! I didn’t have buttermilk, used milk (1%) and lemon juice. Also used a metal 9×13 pan. Everyone loved it!! I like how dense it is. Very moist!!
happyhooligans
Awesome! I’m so glad you loved it, Suzie!
Jo
Hi I am from Australia and followed the recipe to a T (added extra cooking time) and it turned out amazing, I now use it as a layer cake with Fosters Frosting (brown sugar and rum) everyone loves it!!
Karen Cotton
Hi.. How do you make your brown sugar and rum frosting? Sounds really good. I’m American so I use ounces and cups, if that helps. Thank you so much.
happyhooligans
I’m not sure, Karen. I’ve never made brown sugar and rum frosting. The frosting in this recipe is a cream cheese frosting. Did you try googling it?
Judy
Hi I am in australua and I am finding it hard to understand this recipe. I am not a good baker at the best of times but I really like the look of this banana cake. Any chance anyone can put this recipe into Australian measurements pretty please.
happyhooligans
Hi Judy, there are a number of measurement converters online that you can use. Try this one, and see if it helps: http://www.food.com/library/calc.zsp
Chris Swick
I’ve been making this recipe for years. It actually bakes better at 300. But yes, the freezer part keeps it moist and delicious. I’ve never had too much batter for my regular cake pan. Are people putting the frosting ingredients in with the cake ingredients?
Some of the comments lead me to believe people are confused about the instructions. The cake cools in the freezer. After you take it out, it never goes back in. Dont confuse baking soda with baking powder.
Mariah
This recipe is fantastic! Easy as can be, and so delicious! I took a hint from some of the commenters here and bumped it up to 300 degrees F, turning it down to 275 after 45 minutes. I also had it in the oven for a total of 1 hr, 25 minutes and that seemed to do the trick. Came out perfect, and my banana bread fanatic boyfriend loved his birthday cake! Thanks so much!
Linda
This cake is delicious. I do not like to cook or bake, so to make this cake, one knows that it is good because it takes me a long time to get it in the oven!!!! This is the second time I have made this…the first time I used very very ripe bananas….took 30 min. longer to completely bake. This time I used banana just beginning to ripen…20 min. extra. but well worth it.
I use canned cream cheese frosting (remember I do not enjoy working in the kitchen 😉 ) That works fine.
Also about freezing. With only 2 people in the house, we really don’t need a large cake. I cut and freeze 2 slices per package. Works great…..weeks later, when we are hungry for sweets, Out of the freezer it comes and it is delicious.
S
No, it’s fahrenheit.
S
This cake sounds delicious! I have the bananas but not the cream cheese. That can be remedied easily enough.
I was talking to a professional baker a couple weeks ago and she told me that lower temperatures and longer baking times help keep cake/cupcakes more even on top instead of rounding up.
happyhooligans
Aha! Interesting! Thanks for the tip!
Martha
Have you ever made this is round layer cake pans? I am wondering which would work the best 8 or 9 inch?
happyhooligans
I haven’t, Martha. I’ve only used the 9×13 pan. I’m really not sure if one would be better than the other. I’m thinking either would likely be fine.
Izabela
I just made this cake and it is seriously the best banana cake I’ve ever had! I am not a baker normally so this recipe took me forever to make! I started around 1030pm and it was done and ready to eat around 1:30am! But well worth it!!! I followed the recipe exactly except I ran out of milk and needed another half cup so I used half and half and milk and added lemon juice to sour. I also was a half cup short on sugar so I added some light brown sugar. Everything turned out perfect!!! It did take me an extra 20 minutes to bake in top of the 70 minutes. Again. Well worth the wait 🙂 I am going to store in the fridge covered do u think It will be just as moist in a day or 2??? Thank you for this recipe!!!
happyhooligans
If you keep it tightly covered it should be, Izabela. I’m glad you loved it so much!
Vicki Gyorkos
I love this cake and so does the family. My granddaughter saw it on facebook and wanted to try it… It was wonderful. I am making one right now for church tonight…. Also I saw where someone made a comment about hight altitude… I live at 6,500 feet and did not change anything in the recipe. It was great, only had to cook it a bit longer but that was all. This is a fabulous recipe.
happyhooligans
Yay! So glad you loved it, Vicki! Glad it worked out at the higher altitude too!
Ece
Hi!
This sounds like a great recipe. I’m plannning to make it for my daughter’s birthday. Do you think I can cut it in 2 without much trouble, and use half of the frosting with some banana slices in the middle?
Thanks…
happyhooligans
Hmm.. Good question. I’ve never sliced a large cake in half to put frosting in the middle. I’d probably be more likely to do 2 round cakes, and stack them, but if you have experience cutting 9×13 cakes this way, you’ll probably be fine?
Nicole B
I plan on making this for my daughter’s birthdays cake. I was hoping to make a two layer round cake. Will I need to double the recipe for two 9″ round pans?
Also, does this work for cupcakes?
happyhooligans
I would imagine it would work for both, Nicole, but I’ve only made the 9×13 cake.
Sheri
If you use bananas from the freezer, thaw & let them get to almost from temperature. If you use them cold it will take longer to bake.
happyhooligans
Aha. You’re brilliant! I wonder if that’s why some say the cake takes much longer to bake!
Jennifer sent
Can I make cupcakes with this instead of a cake.
happyhooligans
Sure! I’m not sure about the baking time, so just keep an eye on them.
Josephine erekosima
Tanks for d lessons on crazy banana cake.pls help me out with these words:
8 oz cream cheese (how do i get/make cream cheese.
What does oz mean.
How do u interpret 3.5 cups to a learner.
I’m sure to try this out this wknd.tnk u josephine
happyhooligans
Cream cheese is a dairy product found in your grocery aisle, likely near the yogurt and sour cream. Oz means ounce. For the 3.5 cups: one cup = 8 ounces or 250mg. Hope that helps, Josephine!
Christine Colyer
I am gluten allergic so I set out this morning to alter this recipe to make it gluten free for a block party. To make it gluten free, I followed the directions exactly with the following alterations: substituted Better Batter Cup For Cup flour for 2 of the cups of flour, and Bob’s Red Mill GF One-to-One Baking Flour for the 3rd cup of flour, used half almond milk and half regular 2% milk (and curdled it slightly with lime juice, b/c I didn’t have lemon), upped the liquid by 1/4 cup, used a 1/3 less cream cheese in the frosting (but upped the butter a little), and added a smidgen of cream to the frosting. In my gluten free world, where treats are truly treats b/c I don’t have them very often, this is pure heaven!!!!! SO moist and absolutely delicious!!!! Now the problem is that the block party was cancelled due to the weather and I have cake that is so good I want to eat it for breakfast, lunch, and dinner….lol. I suspect one could play around a bit with the sugar to make it a little less carb heavy, but since I rarely eat these things, I’ll relish in it just the way it is, thank you very much. smile emoticon:) The website gives it 2.5 out of 5 stars (which I cannot even remotely understand!), but I give it more than 5 stars, if there is such a thing…lol ! FANTASTIC!
Jess Z
Has anyone tried these as cupcakes? Any changes to the recipe or cooling process?
I’m gonna experiment this weekend, any tips appreciated!
Jey Noel
This cake is amazing. So delicious. My first time trying it out. Some observations/substitutions:
1. Didn’t have lemon juice on hand so I subbed it with orange juice.
2. Didn’t have white vinegar to make the buttermilk so subbed with apple cider vinegar
3. Reduced the sugar in the cake batter to just 1 cup (as didn’t want it to be sickly)
4.Made a large amount of mixture so I used the leftover batter (after pouring into the pyrex glass dish) to make cupcakes
5. Reduced the icing sugar to 2 cups rather than 3.5..added a little bit of orange juice to lift the frosting.
PERFECT BANANA CAKE. YOU NEED TO MAKE THIS.Everyone loved it.
happyhooligans
Wow! You’re brave to make so many alterations to the recipe! I’m so glad it turned out so well, and that you love it so much! Thank you for your rave review!
Kymberle
I’ve made this cake twice now and both times I used both baking powder and baking soda baking powder at 1tsp. Only and it came out super moist and have gotten wonderful reviews and request to bake for a friend’s mother’s brunch she can’t stop talking about how good it is. So for any of you who would like a little taller cake it’s ok to use baking powder just make sure you use the soda as well. Thank you for such a wonderful tasting cake recipe it truly is the best.
happyhooligans
You’re so welcome. I’m glad you love it as much as we do here!
Linda
Hi…I am going to make this cake (sounds amazing). I was wondering …when I place the cake in the freezer…can I leave it there until I am going to frost it…say in a couple of days? We are going camping and I want to bring it along and then frost later on.
Thanks.
happyhooligans
I’ve had other readers say they’ve done what you’re planning to do, Linda. It should work out well. Hope you enjoy it!
Nemo
Just made delecuise, yummy .
Pat
This cake is delicious! It’s easy to make as well. The hardest part is waiting for it to come out of the freezer. I followed the directions exactly and my 2 1/2 yr. old grandson helped mash bananas and measure the ingredients. Thanks for a great recipe!
Neetu
Can I use whip cream as icing? Lost my blender so cant beat the cream cheese with hands i guess
happyhooligans
I think you can probably use any kind of icing you like, Neetu. Just be sure to refrigerate it after serving if you’re using whipped cream.
Jane
On the recipe that came on my Facebook site the ingredients called for baking powder only. I put it in then noticed on the instruction part that it only said baking soda so I used it too. I suspected because of the buttermilk that baking soda was the right ingredient but after the fact. Anyways its turned out fine with both added.
happyhooligans
Hi Jane, I’m curious as to where you saw baking powder listed in the recipe? As far as I know, I only mention baking soda (in the first ingredient list, again when I’m describing how to make the cake in the body of the post, and again in the printable version at the bottom of the post. You mentioned that you saw baking powder listed on your facebook page? I’m wondering how that could be. Wasn’t it just a link to my post that you saw on your facebook page? There wouldn’t be an ingredient list showing up in your newsfeed if I (or someone else) simply shared the link to my cake on facebook.
Rob
Hi all, I made this cake today and the only thing I did different to the recipe was to use I cup white sugar and 1 cup brown sugar in lieu of 2 cups white sugar. It turned out great. Yes it took 20 mins longer to cook but my wife says its one of the best banana cakes she has had. it is extremely moist and delicious. I am from Australia and followed the recipe measurements to a tee. Thanks this is one I will be baking for special occasions.
happyhooligans
You’re welcome, Rob! I’m glad you and your wife loved it!
Bande
Made the cake today and it came out so delicious!!! Thanks for the recipe!! By any chance would you how many calories are in a slice?
happyhooligans
Glad you love it too! I don’t have a clue about the calories. Sorry! I think there are websites that you can enter ingredients into, and they’ll calculate the total for you. Then you could divide that total by the number of slices you cut the cake into.
Lora Stanton
I just made this cake and it is FANTASTIC! I would not change a thing. I did use three baking pans and made a layer cake out of it. I cooked it the same amount of time. It turned out moist, delicious and pretty. I used to love an iced refrigerated banana cake by Sara Lee and this totally reminded me of it, ONLY much better..hello homemade! Cant beat that! This is a new favorite for me! thank you for posting such a wonderful recipe! By the way, I am a cook not a baker and I did not screw this up, it was easy!
happyhooligans
You’re so welcome, Lora! I KNOW, right? It’s so easy and it tastes amazing! I’m so glad you love it as much as I do!
Michelle Borushak
I have been making my mother in laws banana cake, which we love, for years. However, I saw this recipe and it looked great so I tried it. I am so elated that I did. It’s now my favorite. Moist doesn’t even describe it. One piece simply leads to another.
happyhooligans
Oh, I love this comment, Michelle. If you don’t mind, I’m going to quote you when I share my cake on Facebook.
Barbara Herbst
I followed the directions with one addition. I added one and a half cups of chopped pecans to the batter. Baked as directed and it was delicious. Pecans make everything better in my opinion.
happyhooligans
I agree, Barbara! They do!
Andrea
Does the banana cake stack well? I want to ice it with the cream cheese frosting and then cover with fondant.
happyhooligans
I’ve never stacked it, Andrea. I’ve had others ask the same though. I imagine it would with a layer of frosting in between. Let me know how it turns out if you try it!
Erin
Any idea how long they would need to bake as muffins??? Thanks in advance!!!
happyhooligans
I don’t know, Erin. I’ve never tried them as muffins. If you give them a try, please let me know. I get that question a lot!
Bernadette
Has anyone tried this with a substitution for the eggs? We have a food allergy kiddo.
happyhooligans
What do you normally use as a substitute in your baking, Bernadette? If you have an alternative that works well with other cakes I would imagine it would work with this recipe too.
karen mathias
This is the fourth time since July I have made this cake! My family and friends RAVE about it! I fold in about 3 ounces of fresh blueberries to batter before I bake it …. after frosting cake i put few of them on top to garnish. GREAT CAKE AND FUN!
karen mathias
Oops..it rating button tooo soon…5 STAR CAKE!
happyhooligans
Awesome! Glad you love it too, Karen!
happyhooligans
Wow! 4 times since July! That’s great! The blueberries sound like a wonderful addition, Karen! I’ll have to try that!
Tiffany
Can anyone tell me if ur supposed to use 1.5 cups of ripe bananas and 3 fresh bananas or one or the other. Or both. The way its listed is a but un clear.
happyhooligans
You need about 1.5 cups mashed bananas (very ripe). If you’re using fresh bananas, use 3. If your bananas are frozen, use 4. The consistency of the banana changes significantly when frozen, and I always find you need a little more than when using fresh.
Chris
I’ve been making this cake for close to 15 years. 325 F is actually a better temp for the one hour bake time.
happyhooligans
Thanks for the tip, Chris!
Ellen
Do you realize that a glass 13×9 pan has less capacity then a metal 13x 9 pan. There is nothing wrong with this recipe. Use a metal 13×9 with 2inch sides
happyhooligans
I always use a 9×13 glass pan without any problem, Ellen, but thanks for your tip. This may help others!
susan abeles
I made some modifications in order to cut down on sugar and add nutritional value: I substituted one cup of maple syrup for one of the cups of sugar, and a cup of desiccated coconut for the other, and also two cups of whole wheat flour for two of the three cups of white flour. I also substituted one cup of the same coconut for one of the cups of icing sugar for the frosting and cut back by one half cup. I loved the hint of coconut as well as the grainy texture whole wheat flour adds (its natural sweetness as well.) Yummy!
happyhooligans
Holy Moly, Susan! You’ve invented a whole new cake. I may just have to write a blog post about it. Banana and coconut. Mmmmm!
Ronda
This recipe sounds great! I’ve decided to bake it in a bundt pan instead of the 9X13 pan. Can you suggest a temperature for baking?
happyhooligans
Hmm..That’s a tough one, Ronda. The bundt pan would be a lot deeper than a 9×13. I really don’t know how long it would take before it was cooked all the way through. I’m sorry!
Christine Uens
I’m making this right now for my son, on his way home from college today for Xmas…. and his birthday was a few days ago…..and he loves to eat! It’s -21 degrees in Ontario today. I’m just going to put it outside in the BBQ to cool (handy spot to keep the critters off it). Merry Christmas!
happyhooligans
I’m in Ontario too, Christine! My son comes home from college in Toronto tomorrow! I’ve put our cakes out in the snow too cool too. Gotta love Canadian winters!
Calley holt
I make this all the time. It’s rare that I find a foolproof recipe. I like it best with frozen bananas could have been present in the peel. I reduce the Sugar by 25% sometimes and it still works perfectly.
Candylee
I love this recipe! Thaks so much. I have made it a few times, I didn’t remember the temperature after the first time, but it always came out great..Love it!! Thank you. Doesn’t hurt that my husband loves it too. I added shredded coconuts and raisins too, only cause I love it soo much
happyhooligans
Yay! So glad you love it too, Candylee! Love your add-ins! I actually used the quick cooling method for my Crazy-Good Carrot Cake the other day, and it turned out even better than it usually does. Have you seen that recipe on my blog? It’s another AMAZING cake!
Donna Bush
Wonderful, wonderful cake. I do a lot of baking and this cake is a winner. I weigh all dry ingredients and find recipes turn out much better. I did do something for health reason I used canola oil instead of butter.
I have made many banana loafs and it was suggested to use the oil. Also baking the cake at a low temperature is another reason it turns out so well. My banana. breads are baked at 300 degrees.
.thanks for posting.
kiptoo
Took longer baking but turned out great. Will make it again.
Diane
Hi, do you use bottom heat only or top and bottom heat ?
happyhooligans
It sounds like our ovens are quite different, Diane. The only option I would have for top heat is my broiler, and I don’t use that. I put my cake on the middle rack of the oven, and set the oven to “bake” at the required temperature.
Rae
Thank you! Have made this cake many times and it has always been a big hit! I too have to cook it 10-20 minutes longer, so definitely check with a knife in the centre before taking it out of the oven. I find that the toasted walnuts really add a wonderful taste and texture. This cake tastes even better the next day, so keep that in mind if you’re making it for a special occasion. I came back to the site to see if anyone had tried making cupcakes. Glad to see it worked out, as it is a LOT of cake for just the two of us. I have frozen pieces of it (with icing on), but figured cupcakes would be simpler.
happyhooligans
Glad you love it, Rae! I need to make the cupcakes too!
calley holt
I LOVE this recipe. I make it often. It’s a consistent, fail proof recipe. Thanks again.
happyhooligans
I’m glad you love it too, Calley! We made the recipe into cupcakes the other day! They’re amazing!
Annette
This is my go to banana cake recipe. I am not sure which is more amazing the cake or the frosting…I have a house full of boys and am always cooking and baking for friends and family and this cake here is always a favorite. I have made many different banana cake recipes and this blows them away.
happyhooligans
I’m so glad your family loves it as much as we do, Annette!
Toni (North Carolina)
Most amazing cake EVER!!! Made it exactly by the directions (except for cooking 20 minutes longer) and it turned out perfect. Took it to a Women’s Meeting at church and everyone raved about it. Now this weekend going to make it as cupcakes/muffins for a Sunday brunch for mixed couples. Hoping it will turn out as well. Thanks!!
happyhooligans
We made the recipe as cupcakes last week, Toni, and they were great! We baked them for 46 minutes, and popped them in the freezer for about 15 until they were cool to the touch.
Karen Dive
I followed the recipe exactly as written. I used the recipe instructions to add lemon juice to the milk as I didn’t have Buttermilk. I tried to put the mix into my regular largeish loaf pan but it was too much so I transferred it to a 28 X 16 loaf pan and it baked perfectly by adding just 5 minutes to the suggested time. It was a delicious light and tasty banana loaf. It was so soft it was a little difficult to spread the butter. I didn’t bothere with the icing. The only change I’d make is perhaps to use a 4th banana instead of 3 that I used, to give it a stronger banana flavour. Definitely a keeper. Be warned this makes a huge loaf. This is the first time I’ve ever used my extra large loaf pan.
happyhooligans
Oh my goodness, Karen, I can’t believe you found a loaf pan that would hold this recipe! It’s a dessert cake made in a 9×13 pan. It’s huge! lol And yes, because it’s a dessert cake, it’s not dense like a banana loaf or banana bread would be. That’s why you would’ve found it too soft to spread butter on it. I’m glad you enjoyed it though! And glad it turned out in the pan that you used!
Cindi
This cake is so yummy! I have made it several times both in a 9×13 pan and a 15×10 jellyroll pan. I used the jelly roll pan because I wanted a thinner “sheet” cake to feed a crowd and it worked great!
Denise Kelly
You have the buttermilk listed under the frosting. I put it in the batter. I thought I screwed up.
happyhooligans
Wow, Thanks for pointing this out, Denise. It’s a glitch that just happened the other day when I updated the recipe card. I’m so glad you let me know, and so glad you put the buttermilk in the cake batter!
Barbara
Add me to the list of people who are fans of this cake. I bookmarked this link a while back, but made the cake for a party this past weekend and it was a huge hit. Now I am going to try to figure out if I can make it using gluten-free flour so I can try it. Thanks.
happyhooligans
Yahoo! Another fan! So glad you loved it, Barbara! Let me know if your gluten-free version turns out well!
Monica
If I’m going to bake cupcakes and mini cupcakes, how would you recommend adjusting the baking time? Last time I made this, i made as a full cake and it was soooooo moist and delicious!!! I’m afraid if I do cupcakes and mini cupcakes it will dry out. Thanks for your help!
happyhooligans
We made cupcakes a few weeks ago, and they were done in 45 minutes. We put them in the freezer for about 15 minutes. They weren’t quite as moist as the cake, but I think that’s just the nature of a cupcake. They were still amazing though! I’m not sure how long you’d bake a mini-cupcake for. I don’t think they’d take very long though. Maybe start testing them in 10 minute intervals after the recommended baking time you’d usually use for a mini-cupcake.
Jena
Has anyone tried to bake this in a few round cake pans? I really want a round cake for my son’s birthday!
Melissa
I found I don’t need that much milk as this asked for I had 3 over ripe bananas
happyhooligans
Interesting. I’ve never heard anyone say they’ve adjusted the amount of milk. I often use 4 overripe (or frozen and thawed) bananas, and I use the full amount of milk. Glad it worked out for you though!
barb adamo
in one part of your recipe you state baking powder and then baking soda which one is it please?
happyhooligans
I’m not sure where you’re seeing baking powder mentioned, Barb. It’s baking soda that’s required for this recipe.
Linda Macklin
I saw that error in the Tip Hero Recipes. It listed 11/2 tsp. baking powder as an ingredient. Then on the instructions for making the cake it said 11/2 tsp. baking soda. So, being a baker I immediately knew it should be the baking soda. They really should revise that recipe for those that don’t know. Will be making this weekend.
happyhooligans
Thanks, Linda. I’m not familiar with Tip Hero Recipes. I’m guessing they’ve shared my recipe? My suggestion would be to notify them and let them know about the error.
Diane
I made this cake and everyone liked it very much.
happyhooligans
Glad it was a hit at your house, Diane!
Sharon
Made this recipe. Turned out Perfect. Was going to add a picture but couldn’t
happyhooligans
lad you loved it, Sharon. I don’t think it’s possible to upload a photo into a blog comment, but you’re more than welcome to share a photo over on my Happy Hooligans Facebook page!
Sharon Gudka-Befort
Perfect name for this recipe! It is crazy good! This is my go to recipe for potlucks. I never bring any home…which is a good thing. Thank you for sharing this recipe.
happyhooligans
Woohoo! Your comment just made my day, Sharon. I’m so glad this cake is a hit with your friends and family too!
Felicia Kurgan
I made it & froze it wrapped very well 5 months ago. Served it this weekend.
So moist & delicious as if I had just baked & iced it. Family devoured the cake. I will be making this cake again!
happyhooligans
Oh! That’s great to know, Felicia! Thank you! I’m glad everyone loved it!
Angela Davidson- Mackay
I am trying this recipe right now. Love banana bread so hoping this will be a hit. Pics look incredibly moist and delicious. Just a little concerned about the oven/ freezer exchange. Would love to have moist cake like yours. I was wondering how old your Pyrex dish is? The older Pyrex dishes were made with borosilicate which was a far better product especially when changing temperatures rapidly. The newer Pyrex dishes are made cheaper with sodalime and tests show how inferior the product is. You can tell by looking under dish and if Pyrex logo (with r in circle beside) is written in lower case letters “Pyrex”it’s a newer not so good dish. If written in capitals “PYREX” then it’s made with borosilicate and far better product able to withstand temp changes far more. Also if put dish on top of white towel or cloth you can see greenish tinges along outer border in glass, that is sodalime and not as good…………. hope this helps. Quality isn’t like it used to be.
But unfortunately mine is a newer dish and a bit scared to put in freezer. It’s not too high of a temp so that’s good.. so just wondering what your dish is made of? I will try and let u know. Also says if going to transfer dish put on towel and then freezer. Just don’t want the dish to have hot and cold areas at same time, that causes dish to shatter.
Haha sorry been researching for a bit now just wanted to share what I learned. Oh it’s ready, an hour and ten.. I’ll wait couple min and put in freezer, fingers crossed!
Angela Davidson- Mackay
Recipe was exact, dish remained intact… Did I mention “BEST CAKE EVER! Moistest , wonderfully flavoured cake I’ve ever had. Kids are begging for it.. Finding them secretly beating on the bananas so they will get brown haha. But no joking is best I’ve ever had, and easy to prepare. Your instructions are exact.. This recipe is all over the web now.. wish I could adapt this recipe for other ingredients…like lemons. If you have anymore recipes laying around please share.. Thanks u..
happyhooligans
Mmmm. I’d love to have a lemon cake this moist! Must find one. BUT, I have great news. My carrot cake is possibly even better than my banana cake, Angela! It’s seriously to-die-for. Here’s the link: https://happyhooligans.ca/carrot-cake-with-cream-cheese-icing/
Cindy Bell
I made this cake yesterday & thought it was actually a misprint when I saw the temperature. But I followed the directions completely & I was totally blown away! This is THE best cake I ever tasted! My husband says it’s the BEST cake in the world! It just melts in your mouth. Very moist..just perfect!! This will always be my go to recipe when my bananas get ripe…Or when I am having company. Thank you so much for this amazingly Crazy cake recipe!!
happyhooligans
This might be my favourite comment ever, Cindy! xx
Lucy
I have made this multiple times and it is absolutely delicious!! Does the temperature or time baked changed when doing two round pans?
Sue
Best darn cake ever! Followed directions accordingly. Only had to bake about 20 minutes longer than called for. We loved the cake and icing. No problem with 9 by 13 Pyrex pan. In freezer from oven. Thank you for posting. Will be making this again.
Johanna
This cake is absolutely delicious, have made it twice now. First time I followed the recipe exactly, and it was awesome, then second time I only had 3 frozen bananas so I threw in some very finely shredded apple (almost an applesauce consistency), and it too was just as fantastic. I did reduce the icing sugar to 3 cups for the icing… which was still really sweet. Next time we will throw in some walnuts!!
Sylvia
This is a delicious cake but I made some adjustments. I put in 1.5 cups of sugar (instead of 2 cups) and I put in slightly over 0.5 cup olive oil (instead of butter). Other than that I didn’t tinker with the ingredients. I’ve made this twice and never put it in the freezer. I just left it to cool on the counter and it’s still incredibly moist. I think switching from butter to oil may make it moister so the freezer isn’t necessary.
The second time I made it, the batter looked like it was going to overflow. Luckily, it didn’t. It just rose to the very top edge. I also had to bake it for an extra 20 minutes. As for the icing, I use a different, but similar, cream cheese recipe. It has cinnamon in it and my kids love it so I don’t change that. I don’t put the icing on the cake. I put it in a bowl so whoever actually wants it can slather it on. Everyone who has tried this cake, loves this recipe. Thank you!
Jessica R
Hey Jackie!
This will surely be a hit in our ‘crazy’ little family 🙂 We all love banana cake and having a cream cheese icing sounds fantastic! Can’t wait to try this one. Thanks for sharing 🙂
Cheers,
Jess
Christy Spurgeon
This is such a great cake,we love it,but you definitely need a bigger pan than a 9×13,it makes a huge cake,and I don’t refrigerate the cake when it’s iced,it tastes better if you leave it on the counter.Thanks for the great recipe,one of my favs.
happyhooligans
I’ve only ever made it in my 9×13 inch pyrex dish, Christy. What size are you using?
Kelly
This cake was fantastic! My father-in-law who doesn’t really like cake absolutely loved it. Huge hit in our house. Great flavor and texture, definitely a keeper!
Jackie Currie
Yay! It’s a huge compliment when someone who doesn’t even like cake loves it! I’m so glad it was such a hit with your family, Kelly!
Linda Lee
I followed this recipe exactly as printed and it is now my go to recipe, I did have to bake it longer than stated, almost 35 mins,, but that was not a problem since this cake is truly incredible. Thank you
Anne
So delicious! I’m over-flowing in frozen ripe bananas and now have a great use. I think the amount of frosting is perfect for the height (how much it rises) and density of the cake. I did refrigerate it after the first day and prefer it very cold. Maybe that led to the density? I don’t recall the density of the first couple of pieces.
Robert C.
How would mashing bananas and creaming them with the cream cheese and butter for the frosting? After all it is a banana cake and it would go good don’t you think?
Jackie Currie
I’m not sure how that would turn out, Robert. Bananas would definitely change the consistency of the frosting, and bananas tend to go brown when exposed to air for very long, so it could change the colour of the frosting as well. I would do some googling. Look up Banana Cream Cheese Frosting (or icing), and see if any recipes come up. Be sure to check reader comments/reviews of the recipe to get an idea of whether or not it works well. Good luck!
Lisa
Are you sure the oven is only 275°?
Jackie Currie
Yep. Like I said, that’s one of the reasons it’s called the “Crazy” banana cake. 🙂
Donna
Cake was fantastic! The only thing I did different is not put it in the freezer. I was concerned about it heating the whole freezer up?? It was about 30 outside here, so I set it outside to cool, and then brought back inside to frost. So yummy, so moist, not dry like regular banana bread can be! I real keeper that’s for sure!
Bradley
Can I make a strawberry version of this by simply substituting mashed fresh strawberries for the banana?
Jackie Currie
The consistency of the two might be too different for you to get the same results, Bradley. I really can’t say as I’ve only ever used bananas to make this cake.
Moxaha
Made the cake today….very soft and moist. I reduced the sugar by half. Thank you for the recipe!!!
Kathy Hanson
Can a person use parchment paper
Jackie Currie
I’ve never used parchment when baking cakes, Kathy. I just use it when I’m making cookies and no-bake bars etc., so I can’t say for sure. If you normally use it for cake-baking, and don’t have any problems with it, I would imagine it would work with this recipe.
Sarah
I followed directions exactly and mine, while good, turned out … rubbery? If that makes sense. It was very rubbery breakfast bar like? Any guess why it wasn’t more fluffy cakey?
Jackie Currie
Hey Sarah, I’ve never had that happen to any of my cakes, so I googled it, and found this article. I wonder if you beat your batter at too high of a speed: https://blog.kingarthurflour.com/2014/07/15/how-to-prevent-dense-gluey-streaks-in-your-cake/
Aria
Great recipe and great post! Definitely going to try it out. Thank you for sharing and keep up the good work.
Windi
Should I leave the cake out or in the fridge?
Jackie Currie
Hi Windi, if it will all be eaten within a couple of days, you can leave it out. I used to always leave ours out, but I kind of prefer it when the frosting is firm and a little chilled so I keep ours in the fridge, and take it out 30 minutes or so before serving.
Deborah Caporale
I’ve tried MANY banana cake recipes and hands down this is by far the only one I will make!! SO GOOD! If you really like banana cake then you’ll know how particular you can be about it. Must be moist, but not gooey from bananas, has to be good chilled or room temp, has to be best friends with a cold glass of milk or a great cup of coffee! THIS IS THAT CAKE! I would have also included, “has to be a piece left for me in the morning” but there never is lol!
Believe it when it say’s the trick is the freezer, it absolutely makes all the difference and you’ll notice that difference if you do like I did and skip the freezer being in a hurry, I really regretted skipping this step!
Jackie Currie
YAY! I’m so glad you love it too, Deborah! What a glowing review! And YES! The freezer really does make all the difference, doesn’t it?
Beth Foster
This cake is AMAZING!! Baking it for the 2nd time in 2 weeks. Everyone loves it!
Jackie Currie
Fantastic! I’m so glad it’s becoming a favourite at your house too, Beth!
debbie
I live in Australia and not sure at what temp to bake this cake?, I believe that altitude does make a big difference. I normally bake my cakes on 180 deg standard bake (not convection). Please could you advise
Thanks
Jackie Currie
Hi Debbie, I’m in Canada, and normally bake my cakes at 350F which is very close to your 180C. For this cake, I would just bake as instructed in the recipe. I bake it at 275F which would be 135C.
Patrina
HI Debbie
I’m WA and I bake at 135 degrees in the pan size recommended (or square equivalent). Low and slow. Turns out perfect in my home oven every time and I would’ve made this cake at least 40 times (used to take out to work and feed a hoard of hungry miners).
Musarrat
Was a real hit!
Thanks for the recipe. I used whole wheat flour and it still tasted great
When I baked it the second time i replaced banana with dates and reduced the sugar. It came out awsome. Felt great baking with less sugar and no refined flour
Jackie Currie
Fantastic! I’m glad it turned out so well with all the changes!
Sheila Leblanc
My first cake from scratch! It came out awesome! It was perfect and so delicious. I am just a little apprehensive about leaving out on counter for a day or two. I’m worried about the refrigerated ingredients in the frosting.
Deborah F Anderson
I just baked this lovely cake this evening. I had bananas I had to use ASAP. I googled your recipe and it is absolutely delicious. Thanks for the wonderful recipe.
Jackie Currie
You’re so welcome, Deborah. I’m glad you loved it!
KMP
AmaZing!! This is my go to crazy banana cake! I sprinkled finely chopped pecans over the scrumptious cream cheese frosting!! Cannot wait to make the chocolate chip banana Bundt cake next! Just need to get 4 over rip bananas now
Jackie Currie
Yay! I’m glad you love it too! I think you’ll love the bundt cake as well. It’s so good!
Cindi Neveau
I have made this many times just as the recipe is written and it is so good. There only thing I did different after the 1st time was to bake it in a 1/2 sheet pan instead of the 9×13 pan. I tried that because it was such a thick cake in the 9×13 and I wanted to serve a large group. Turned out so nice I make it that way all the time more.
Dunia
I had 4 large very ripe bananas and found this recipe. Followed it for the exception of adding some cinnamon to the cake and the frosting as well and a whole tablespoon of vanilla in the cake batter. Baked it 1 1/2 hrs at 275 degrees then put into the freezer for 45 min and frosted. I shared it with our neighbors and we all loved how moist and delicious it turned out. Thank you so much for this very tasty banana cake that I’ll make again!
KMP
This is my 2nd time making this. This time I used a long 11 x 15 glass Pyrex baking dish, replaced 1 teaspoon of vanilla with 1 teaspoon banana extract and added chopped pecans. I hate the dome in the middle of the cake so I used a larger pan and really smoothed out the batter evenly. I already know how delicious this cake is. I am baking this at 275 in a convection oven for 80 minutes and will see if it needs more time. Also, I decreased the sugar to 1 1/2 cups. My bananas were very ripe.
Mom of 2
Do you use salted or unsalted butter for the cake and frosting?
Jackie Currie
I use salted because that’s what we always have in our fridge, Samantha.
Crystal
Why put it in the freezer?
Jackie Currie
I’m not sure for certain, Crystal, but I think the quick temperature change traps the moisture/condensation in the cake.
Betty Coolidge
If using your frozen overipe bannas for cooking, bury them under a rose bush and you swill be amazed at the groth and increase in the number od roseyou wsill have. And if you also bury garlic unde rthat t rfose bush, you will have roses that have their rose fragrance strong..
Anna
Crazy Crazy Good Cake! OMG it knocked it out of the park for my husband’s birthday celebration!! 2nds all around! And yes, putting it right into the freezer is when the CRAZY good stuff happens- don’t miss that step!
Jackie Currie
Happy Birthday to your husband, Anna! I’m so glad the cake was such a hit!
Karen L. Rath
My daughter has an event and wants to bring Crazy Banana Cupcakes. Has anyone ever made cupcakes with this recipe? If so, how long do they need to bake? Thanks! =o)
Jackie Currie
I have, Karen. I just baked them like regular cupcakes and didn’t do the freezer thing. I think they were in the oven for 20 mins or so, but I can’t remember for sure because it was a couple of years ago. As soon as you start to smell them, take them out and do the toothpick test. That’s an old-fashioned tip – you can tell a cake is done when you start to smell it. 🙂
Melisa
This is the best cake I’ve ever made! The cake came out super dense and moist (I’m at a high altitude, so sometimes that is hard to do). I did change the frosting slightly by subbing almond extract instead of vanilla, and I added about 1/3 cup of sour cream to add some tartness. I topped the cake with fresh strawberries and shaved almonds. It was a hit! Will definitely be making this one again soon!
Beth
I’d like to make it as a layer cake. Will it work as a layer cake? I’ve got 2 9” round cake pans. From what I’ve read, I’m almost afraid I’ll need a third!
Jackie Currie
I would think so, Beth. I know some have said their batter overflows the 9×13, but I have to think that they did something “wrong” because the majority of readers who have commented said they love the cake and haven’t reported any problems making it. I probably make it once a month here, and have for years, and I’ve never had a problem with it overflowing my 9×13 baking dish.
Lori
Delicious. It did run over in my oven so be sure to do exact measurements and a 9×13 dish.
Beth
IMG_3724.HEIC
Turned out great as a layer cake!
Brandie
This cake is amazing. Quickly became a family favorite, and we always have those over ripe bananas we need to find a use for.
Lori
I’ve made a lot of banana cakes this is by far the most moist delicious cake ever made!!!!I added chopped walnuts on top! Everybody raved about it!
Jackie Currie
I’m so glad, Lori!
Kim
Best banana cake I’ve ever made or tasted!
Everyone including myself very much looks forward to this bake every time.
Jackie Currie
Yay! Glad you love it too, Kim!
Brony
Wow :-0 I can’t wait to make this cake!! I’m from New Zealand and I’m trying to find an amazing Banana Cake
I’ve read the through the recipe and one question I have is the temperature is that fan bake or not?
Cheers
Bronny
Jackie Currie
No fan, Brony. My oven is just a regular oven.
Dawn
Hi I’m wondering if I could substitute flour with gluten free flour in this recipe? It’s all purpose gluten free flour blend with xanthan gum in it.
Jackie Currie
I haven’t tried making it with GF flour, Dawn. My son recently developed an intolerance to gluten though, so I may give it a try. I believe some of the 1-for-1 flours are said to be interchangeable with regular flour when baking.
Elizabeth’s johnson
Best cake I have ever had. And I have had a lot of cakes. Lol
Jackie Currie
Thanks, Elizabeth! What a wonderful compliment!
Dawne
This cake is fabulous. I’m not a fan of bananas but my daughter made this and it was so delicious that I had to have the recipe. Follow directions com-land you want be disappointed! !
Jackie Currie
Thanks for letting me know how much you enjoyed it, Dawne!
kristine klagstad
love this cake so moist and good
Wendy Craig
I made this cake today and it’s delicious! This recipe is a keeper, I put a star beside it on my Pinterest page. It’s funny that I posted this recipe on my Facebook page last year and came across it in my memories so I decided to make it today as I had all of the ingredients. Not sure how anyone could have given it less than 5 stars.
Jackie Currie
Yay! I’m so glad you finally tried it, Wendy! I hope it becomes one of your go-to, all-occasion cakes!
Marcy Fuller
Love this cake! I have made it several times and it has always turned out PERFECT!
Jackie Currie
I’m so glad, Marcy!
Connie
It was perfect! Made it exactly as directions stated, it baked in an hour, no spilling over. It was moist, and wonderfully delicious.! I made it last week, and I am making it again tomorrow. I ate, and ate, and ate!! Mmmmmmm good!
Jackie Currie
Thanks, Connie! I’m so glad you loved it. I made it last week too, and it was gone FAST. Then, for Easter, I made my “Crazy-Good Carrot Cake”. Have you tried that one? It’s amazing too. Just as good – maybe even better (??) than the banana cake?
Amanda
I have made this cake at least 5 times and it’s the moistest cake I have ever made. Delicious!!!
Vicki Gardner
Best banana cake ever, so very moist. My 2 year old granddaughter loved it.
Rubina
Thank you so much for sharing this recipe!! I have made this cake a few times now & it always turns out perfectly and is SO delicious!
I did reduce the sugar by 0.5 cups (so 1.5 cups total) with very ripe bananas & it is still perfect. I prefer it without the icing, but this icing recipe is also fantastic…it’s my go-to for icing carrot cake.
Ginger carfora
Best banana cake ever.
Jackie Currie
Thanks, Ginger. We think so too! 🙂
Homebaker
Hi this cake is amazing I have made it so many times! Any idea if I can turn it into cupcakes? How long should I bake them for?
Thanks !
Jackie Currie
I have used the batter to make cupcakes, but I haven’t recorded the time. I just kept my eye on them and when they started smelling yummy, I tested with a toothpick, and put them back in and tested again 5 or 10 minutes later. You can always skip the low temp/long bake time, and just bake them at 350 for the amount of time that regular banana muffins take.
Autumn
Could I use banana flavoring in the icing instead of vanilla, or half vanilla, half banana to kick up the banana flavor? Have you tried this?
Jackie Currie
I haven’t tried it, but I’m sure you could!
Casey W.
I have made this cake so many times and just realized I have never left it the 5-star review it deserves! This is one of my husband’s favourite cakes, and it gets many compliments from others we share it with as well. I have made it in a single 9×13” pan as well as splitting it between a 9×13” and 8×8”, and it is good both ways. But make more icing if you split it into two thinner cakes because no one wants the icing layer any thinner – that’s the best part of this cake!
Jackie Currie
Aww, thank you for leaving the great review, Casey! I’m so glad this cake has become a favourite with your family too! Thanks for the tip about splitting the batter into two pans!
Lisa
This is my second time making this & it turned out perfect each time. It is delicious.
Jackie Currie
I’m glad it’s becoming a favourite at your house too, Lisa!
Lisa Craig
Best I have ever had!
Jackie Currie
We think so too, Lisa, but we’re a little biased. Thanks for your unbiased compliment!
Christina
Super moist and delicious! I used half whole wheat flour and cut back the sugar by about 1/3 a cup, to make it a little healthier. : ) You can also cook it on a slightly higher temperature (300 degrees) for a shorter time and it turns out just as moist (great if you are a bit short on time).
Jackie Currie
Thanks for the tips, Christina! I’m glad you enjoyed it!
Natasha
Super awesome – have made it 4 times now and delicious every time
Jackie Currie
I’m glad you love it too, Natasha! I make it often here as well because it goes so quickly!
Talita Goncalves
Can you make cupcakes from this ?
Jackie Currie
You can! I’ve don’t it, Talita. You can either bake them at the same low temperature, and just keep an eye on them (I don’t have an exact time), or you can bake at the time and temp of your favourite cupcake recipe.
Terry Vanderheide
Love this recipe, definitely a keeper! The family are not big desert eaters but everyone had seconds.
Jackie Currie
Thank you, Terry! I’m happy it was a hit with your family!
Shannon
I have made this recipe before using frozen strawberries in syrup. It was amazing. I took it to work for a potluck meal and needless to say, there was none left.
Valerie
Did you use salted or unsalted butter for this recipe? Will either worker, or is one preferred? Thanks! 🙂
Jackie Currie
You can use either, Valerie.
Erin
I just wanted to tell you that my very picky tween has requested this cake for her last 3 birthdays, including tomorrow. Thank you for this hit of a cake recipe!
Jackie Currie
That’s amazing to hear, Erin! I’m so happy to know it’s a huge hit at your house too!
Tammy McCarthy
I want to give you a huge thank you! This recipe is amazing.I am a baker in a country store and recently added this cake to my collection. The customers cant get enough of it. It is litterly selling out daily. Very moist and flavorful. I wouldn’t change a thing.It’s perfect. Ty ty
Josie
This cake comes out amazing every time. I lost this recipe and just stumbled across it again, and everyone’s glad that I did 😉 It’s been a few years since I’ve last made this. I usually follow the recipe exactly, except this time I decided to add some cinnamon since I typically add it to my regular banana bread. YUM! No issues with over spill, not cooked all the way, or my glass Pyrex exploding.
Kathy
Love this cake, have made it several times. I also use a peanut butter frosting, then a chocolate drip. Yum.
Alison M
I love this recipe and have been making it for years. I don’t even know where I got the original recipe anymore. I enjoyed reading the other frosting ideas people have posted. Browned butter frosting…yum! Peanut butter frosting. Yum.. I am considering adding choc chips and putting on that pb frosting.
One question. I love how moist and delicious this is. Do you think doing this with pumpkin rather than banana and adding pumpkin spice would work? I know I could follow a pumpkin cake recipe but I do love how this work with banana so much.
Anna
Made this cake last week week. It was wonderful.
Lorene
I LOVE this cake and friends and family do too! Here’s three things I’ve modified.
1. I add a cup of Walnuts to it like I would with banana bread.
2. Also instead of vanilla in the frosting and the cake I add real maple syrup it is amazing. Takes it to another level!
3. I use a jelly roll pan and turns out excellent. I like the size of the pieces of cake better using this size pan.
Mary Ann Gegeny
I never would have believed it about putting this baked cake into the freezer when finished baking would work. but it did and does. I think that’s what makes this cake so moist. My forever keeper of a banana cake recipe. I add about 7 squares of either Unsweetened or Semi-Sweet chocolate, chopped to batter when putting in the mashed bananas. Also, I sometimes add about 1/4 cup shredded unsweetened coconut to the batter too. Plus I sometimes add abit of finely chopped chocolate on top of icing.
Lots of people loved that chocolate addition.
Thank you for the recipe.
Laynee
This cake is amazing!! I made it with gluten free flour, non-dairy butter and almond milk and it turned out so delicious!! I’ll be making this one often!
Kristy Cantrell
Make this you won’t be disappointed! Rich, amazing so very moist. Yes it looks like it’s going to overflow in the 9×13 but it never has for me .cooking time was right on and I put in freezer for just over a hour to cool it
Dianne
I’m not sure if I’ve reviewed this recipe in years past but I can honestly say this is top cake recipe in our home. It really does pay to make your own cream cheese frosting as you can control the sugar (I don’t like me too very sweet). I’ve been waiting patiently for over a week for my bunch of bananas to ripen to the perfect point so that I can make some cupcakes for my husband and I to enjoy. The extras get taken to my husband’s office so his colleagues can enjoy this cake, too!
My icing skills are very subpar so I tend to drizzle a bit of caramel sauce over the top(s) of the cake(s) to take the focus off of my messing frosting. If my husband liked peanut butter flavored sweets, I’d one day like to make a peanut butter frosting with a dark chocolate drizzle. I bet that would be lovely for us peanut butter and banana combo lovers.
April Pidgeon
Made this many times, love it. No room in my freezer though. Still turns out great.
Rita
My family and friends go crazy for this cake