The Best Moist Banana Cake with Silky Cream Cheese Frosting
The Best Moist Banana Cake With Silky Cream Chee
Ingredients:
Instructions:
Nutrition Facts
Why Your Banana Cake Keeps Letting You Down (And How Ree Drummond Helped Me Fix It)
Ready to Meet the Sunday Tea Showstopper?
Oh my gosh, hands up if you’ve ever had a fruit bowl full of blackening bananas? Don't chuck them! Today, we are conquering the Classic comfort banana dessert and making the very best Pioneer Woman Banana Cake with the most glorious frosting imaginable.
We are going straight for that deep, rich flavour only banana cake using very ripe bananas can give you.
Honestly, I spent years chasing the perfect crumb. Mine were always dry or too dense, and they just felt wrong.
That changed when I found the genius behind Ree Drummond's moist banana cake methods. The combination of fats and that essential buttermilk is what guarantees the best moist banana cake with buttermilk texture.
A Proper Crowd-Pleaser
This recipe is designed to be shared. We are baking this stunner in a 9x13 pan, making it a proper 9x13 banana sheet cake recipe that is easy to transport.
It is the definition of a Sunday tea showstopper cake , needing zero fuss once it’s out of the oven.
The difficulty level is a friendly medium. The actual mixing is simple, thanks to the approach of this easy banana cake oil and butter recipe .
But you absolutely must wait for the cake to cool down before applying the frosting. If you rush, trust me, you get a hot mess.
The Secret is in the Silky Topping
Beyond just being incredibly satisfying, using both oil and butter means moisture that lasts for ages. This cake stays soft and lovely for four days, minimum.
That's a huge win in my book.
But let’s be real, the true star is the topping. We are making a ridiculously thick, tangy banana cake with cream cheese frosting .
Forget store-bought tubs. I will walk you through how to make silky cream cheese frosting that is perfectly stable and tastes divine.
It uses cold cream cheese for structure and it’s pure heaven against the sweet bananas.
This whole thing takes about 2 hours 10 minutes from start to finish. You’ll get 16 generous slices ready for family or friends.
Ready to roll up our sleeves? Let’s look at the simple ingredients we need to get started.
Gather Your Kit: The Secrets to That Super Moist Crumb
Right, let's get down to brass tacks. You can't bake the definitive Sunday tea showstopper cake without having your ducks in a row.
This isn't just chucking flour in a bowl. We’re aiming for that deeply satisfying, rich texture found in every Classic comfort banana dessert .
Gathering these bits is half the battle, honestly. It guarantees you get that perfectly reliable Pioneer Woman recipe for banana cake feel.
Pantry Essentials and Quality Checks
The secret to why this is the Best moist banana cake with buttermilk ? It’s all about the bananas and the magic fat combination.
First, the bananas. Forget the yellow ones. You need fruit that is practically black and mushy. If they look too awful to eat plain, they are perfect for this.
We need 1 1/2 cups mashed , which is usually four or five proper size ones. That ensures the deep banana flavour.
We use the brilliant Easy banana cake oil and butter recipe method. The butter ( 1/2 cup, 1 stick ) gives flavour, but the vegetable oil ( 1/2 cup ) delivers unstoppable moisture.
Make sure your butter is truly soft. Same goes for the 3 large eggs and the 1/2 cup of buttermilk.
Room temperature is absolutely non-negotiable here. Cold ingredients make for a tough cake!
Spicing Up Your Batter
This isn't a heavily spiced cake, but flavour enhancers are crucial. Vanilla extract ( 2 teaspoons ) brings warmth. Don’t skip the kosher salt ( 1 teaspoon ).
Salt isn't just for savoury dishes; it stops the 1 1/2 cups of sugar from tasting flat and sickly sweet.
If you don't have buttermilk, here is a quick swap: grab 1/2 cup of regular milk and stir in a half teaspoon of lemon juice.
Let it sit for five minutes. Voila—instant buttermilk substitute!
The Frosting Game Changer
Let's quickly talk frosting. Achieving that gorgeous, tangy layer is essential for a true Banana cake with cream cheese frosting .
The goal is to know How to make silky cream cheese frosting . You must, must, must sift the 4 cups of confectioners' sugar.
If you don't, you risk a gritty texture. We beat the slightly chilled cream cheese ( 8 oz ) and softened butter ( 1/2 cup, 1 stick ) until zero lumps remain before adding the sugar.
Lumps are the enemy!
Tools of the Trade
You don’t need fancy equipment, just the essentials.
You absolutely need a sturdy 9x13 inch baking pan for this 9x13 banana sheet cake recipe . Line it with parchment paper; trust me, it makes life so much easier when removing the cake.
A stand mixer or a reliable electric hand mixer is best for creaming the butter and sugar—you need that lightness.
Manual whisking just won't cut it here if you want that true Ree Drummond's moist banana cake quality. And please, use proper measuring cups, especially when dealing with the 2 1/2 cups of flour.
Accuracy is key to getting this Banana cake using very ripe bananas right.
Rolling Up Sleeves: Mastering the Moist Banana Sponge
Right then, let's roll up our sleeves. Everyone loves a slice of banana cake, but honestly, nothing is worse than that dry, crumbly stuff you sometimes get.
This method is the secret sauce. It delivers the Best moist banana cake with buttermilk texture possible, taking inspiration from the classic style of the Pioneer Woman recipe for banana cake .
This simple method ensures your 9x13 banana sheet cake recipe comes out perfect every single time.
Prep Steps: Organization Saves the Day
Half the battle in baking is having your gear ready. We call this essential mise en place . Get your oven heating up to 350° F ( 175° C) immediately.
That’s a non-negotiable step.
For true time-saving organization tips, get your ingredients to room temperature first. This is crucial for the butter, eggs, and buttermilk.
I learned this the hard way—if the eggs are cold, the batter splits when you try to mix them with the creamed butter and sugar.
It looks awful, like a lumpy mess! Also, make sure you are using banana cake using very ripe bananas . Those spotty, almost black ones give you the deepest flavour.
Mash them now and set them aside with the buttermilk.
The Mixing Method: Batter Success
This recipe, utilizing the Easy banana cake oil and butter recipe , gives the cake both flavour and incredible moisture.
- Creaming Power: Beat the softened butter, oil, and granulated sugar together until they look pale and fluffy. This should take at least 3 minutes on medium speed. This step incorporates the air that makes the cake light.
- Egg Incorporation: Add the three large eggs one at a time. Beat well after each addition, scraping the bowl down with a rubber spatula.
- Alternate Wet/Dry: Now reduce the mixer speed to low. Add the dry flour mix alternately with your banana-buttermilk liquid. Start and finish with the dry ingredients.
- No Overmixing! Stop the mixer the second you no longer see streaks of flour. Seriously, do not overmix ! Overmixing activates gluten, and you end up with a tough cake, not a Classic comfort banana dessert .
- Bake Time: Pour the batter into your prepared pan and slide it into the preheated oven. Bake for 35– 40 minutes . Use a skewer to check; it should come out clean when done.
Pro Tips: Achieving the Sunday Showstopper
Once the cake comes out, the waiting game begins. This is key to turning it into that Sunday tea showstopper cake .
Pro Tip 1: The Cooling Rule: You must, I repeat, must wait for the cake to be completely cool before frosting.
Even slight warmth will melt the butter in your topping. Give it a minimum 1 hour cooling time on a wire rack.
Pro Tip 2: Silky Frosting: We’re aiming for the perfect Pioneer Woman Banana Cake with that luxurious finish. If you want to know How to make silky cream cheese frosting , make sure you sift the confectioners' sugar.
It sounds fussy, but it stops the frosting from being grainy. Beat the slightly chilled cream cheese and softened butter until absolutely lump-free before slowly adding the sifted sugar.
That extra step is worth the effort!
Your Secret Weapons: Making the Most of Your Banana Cake Masterpiece
You’ve done the hard work. You’ve successfully baked the most glorious Classic comfort banana dessert . But getting the cake out of the oven is only half the battle, right? Let’s talk about the final flourishes and what to do if you actually have leftovers (which, honestly, never happens at my house!).
The Grand Finale: Serving Up Your Showstopper
This cake is basically asking to be the centrepiece of your next gathering. Because this is a 9x13 banana sheet cake recipe , presentation is easy.
I usually just dust a little cinnamon or sprinkle some chopped walnuts on top of that gorgeous frosting. It makes the How to make silky cream cheese frosting look even creamier!
For drinks? Forget the fancy stuff. This Sunday tea showstopper cake demands a proper mug of builders' tea. If you're going full dessert mode, a scoop of vanilla ice cream works wonders, especially when the cake is still just slightly warm.
Oh my gosh! If you add a tiny drizzle of caramel sauce, you win life. That’s just pure, unadulterated pleasure, you know?
Saving the Day: Storage and Reheating
If, by some miracle, you have a slice or two left, you need to store it correctly. Because this recipe uses that lush Banana cake with cream cheese frosting , refrigeration is essential.
Keep it airtight in the fridge. It will last about 4–5 days.
Here’s my top tip: You absolutely must let the cake come back to room temperature before eating it. Cold cake tastes dry! Pull it out about an hour before serving.
Also, freezing is fine! You can freeze slices (unfrosted is best) wrapped tightly in foil and plastic wrap for up to two months.
It thaws beautifully.
Mix It Up: Variations and Adaptations
One of the reasons I love the Pioneer Woman Banana Cake with the combination of oil and butter (it keeps it so moist!) is how flexible the batter is.
If you’re catering for friends who are gluten-sensitive, try swapping the plain flour for a reliable cup-for-cup gluten-free blend. It works surprisingly well, keeping that characteristic tender crumb thanks to the Best moist banana cake with buttermilk foundation.
I’ve done this loads of times!
For a seasonal change, especially in autumn, fold in 1/2 cup of toasted pecans and a teaspoon of cinnamon with the dry ingredients.
It turns this sweet treat into a warm, spiced hug. Remember, using the Banana cake using very ripe bananas is the secret ingredient for deep flavour, no matter how you adapt it.
Quick Health Chat: Benefits and Balance
Let’s be real; this is an indulgence. But we’re using real food! Those very ripe bananas are packed with potassium.
And since we make this using an Easy banana cake oil and butter recipe , you get healthy fats alongside the satisfying richness.
A typical slice is around 450 calories, so it's a treat, not a Tuesday lunch. Enjoy every single bite without guilt.
Food is meant to be savoured.
Go forth and enjoy your baking triumph! You've mastered the Ree Drummond's moist banana cake , and trust me, everyone who eats it will be asking for the recipe.
You are officially a baking legend!
Frequently Asked Questions
Why are my bananas too starchy, and how ripe should they truly be for the best Pioneer Woman Banana Cake with flavour?
The secret to a genuinely moist and flavourful banana cake is using bananas that are almost fully black and deeply speckled—forget the yellow ones! If your bananas are too firm, the cake will lack sweetness and could taste starchy. These very ripe fruits break down better, releasing their moisture and ensuring that wonderfully tender crumb we’re aiming for.
I’ve made this showstopper, but how should I store this cake with cream cheese frosting? Does it need to go in the fridge?
Because that rich, tangy topping relies on cream cheese, yes, this cake must be stored in the refrigerator. Ensure it's in an airtight container to keep it fresh and prevent it from drying out; it’s best enjoyed within 3 to 4 days. If you’re getting ahead of the game, the unfrosted cake freezes brilliantly when wrapped tightly, ready for future tea parties!
Crikey! I don't have any buttermilk. Is there a simple cupboard swap I can use to keep the cake light?
Absolutely. Buttermilk is crucial for its acidity, which reacts with the baking soda to give the cake its glorious lift and soft texture. If you’re short, just measure out 1/2 cup of whole milk and stir in 1/2 tablespoon of white vinegar or lemon juice. Let it sit for five minutes until it thickens slightly—this makes a brilliant homemade buttermilk substitute, doing the job proper.
Can I bake this recipe as layer cakes or easy-to-manage cupcakes instead of a sheet cake?
You certainly can! This batter works beautifully for two 8-inch layer cakes; simply reduce the baking time to approximately 28–32 minutes, checking with a skewer. For cupcakes, fill the liners about two-thirds full and bake for 18–22 minutes. Just remember to adjust the cooling time and ensure they are completely cold before you even think about dolloping on that frosting.
Help! My cream cheese frosting is looking a bit sloppy and refuses to hold its shape. What went wrong?
A runny frosting often indicates your butter or, crucially, your cream cheese was too warm when you started mixing—it’s not built for warm kitchens! To rescue it, pop the bowl into the fridge for 15–20 minutes to firm up the fats. Once chilled, give it another whip. Also, always ensure your confectioners' sugar is sifted for a truly silky, lump-free finish.
