This is the Best Banana Cake I’ve ever tasted! There’s nothing like a moist banana cake recipe from scratch with cream cheese frosting!”
You guys … I’m so in the mood for this banana cake! It’s hard for me to say no to pretty much any dessert made with bananas … and this one is no exception.
A slice of this with some coffee?? It really is the best banana cake in the world!
This banana cake is baked low and slow at 275 degrees to help the cake retain it’s flavor and to keep it really moist! Once it’s baked, to keep even more moisture locked in, place it in the freezer to cool for about 45 minutes. When you remove it, make sure it’s completely cooled before adding the cream cheese frosting.
I have no idea why this method works to keep it moist … but it does. Although it’s completely optional!
I baked my banana cake in a 9″ x 13″ pan but you can also make this a banana bundt cake. If you choose to make a bundt cake, I would bake it at 325 degrees for 35-40 minutes.
Just make sure a toothpick inserted into the center is free from batter when you pull it out. You’ll probably see a few moist crumbs … but that’s what you want!
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends