Bring my Grandma’s Best Banana Cake recipe to your next family dinner or party. Everyone will be fighting for seconds!
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Ahhhhh, Grandma’s. They just know what’s good. And they’re the queens of making treats for their little one’s. Especially my Grandma’s! They both have/had an endless variety of delicious recipes and treats up their sleeve and they showed little to no shame in spoiling us with every single one of them.
One such is my Grandma Eve’s Banana Cake. This is a recipe that is so good, the mere mention of makes my mom (her daughter) start enthusiastically waxing poetic about how “it’s just the very best cake and ohmygahhhh the frosting…” And I have to be honest, I don’t really remember the frosting or this cake too well. I think this has more to do with the fact that although I enjoy bananas, they’ve never really been my favorite or even a first choice for that matter.
But I must say, now that I’m an adult and also way, way, WAY deep down the cooking and baking rabbit hole, I completely understand why this banana cake recipe gets her going. It’s insanely moist and has the most perfect balance of flavors. And the frosting is a game changer. It has an extra light and fluffy texture with just the right amount of vanilla flavor. Like, I may never make another kind of frosting again, it’s just that good.
I made this easy banana cake in a 9″ x 13″ pan but you can also make it in two 8″ round pans if you’d rather. Be careful not to over-mix the batter, as it will sink a bit in the middle if you do. This is easy to hide with the frosting, but it’s still good to be aware of.
This cake is a killer option to bring to a family dinner. It’s great to serve a group and your friends and family will be raving over how delicious it is!
30 minPrep Time
40 minCook Time
1 hr, 10 Total Time
Yields 8-10 servings
- 1/2 cup salted butter, softened + a little for preparing the pan
- 1 1/2 cups granulated sugar + a little for preparing the pan
- 2 eggs, beat together
- 2 cups flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup buttermilk
- 1 cup mashed ripe bananas (around 2-2 1/2 bananas)
- 1 teaspoon vanilla
- 1 cup milk
- 1/4 cup + 1 Tablespoon flour (maybe more if needed)
- 1 cup salted butter
- 1 cup confectioner's sugar
- 2 teaspoons vanilla
- Preheat the oven to 350 degrees and grease and sugar a 13" by 9" pan.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In another medium bowl mix butter milk, ripe bananas, and vanilla until well combined. Set aside
- In a large mixing bowl, cream together the butter, sugar and 2 eggs.
- Add some of the flour mixture and mix.
- Add some of the banana mixture and mix a little more.
- Pour the batter into the prepared pan.
- Repeat until everything is just combined.
- Bake for 30 minutes or until a cake tester comes out clean (or a tooth pick).
- Cool completely before frosting
- Add the flour into the milk in a small pot over medium heat, stirring continuously until it turns into a slightly thicker paste, around 3-5 minutes. Cool completely.
- In a large bowl, cream together the butter and sugar.
- Add the milk and flour mixture and beat until well combined.
- Add vanilla and beat well.
- Spread over the top of the cake and enjoy!
If you're not planning on eating it right after frosting, store it in the refrigerator and remove it 20-30 minutes before you want to serve it to soften up the frosting again.
Another favorite cake recipe is this one:
I also love this cake recipe:
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