Crazy Banana Cake

Whip up a batch of pure joy with this Crazy Banana Cake, enveloped in a creamy, dreamy frosting. It’s the kind of cake that makes any day feel special. Here’s how to bring this delightful creation to life in your kitchen.


For the Cake:

  • 1.5 cups very ripe bananas (about 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 large eggs
  • 2 tsp vanilla extract
  • 1.5 cups buttermilk, or milk soured with 1 tbsp vinegar or lemon juice

For the Frosting:

  • 1/2 cup softened butter
  • 8 oz cream cheese, room temperature
  • 1 tsp vanilla extract
  • 3.5 cups icing sugar


  1. Begin by preheating your oven to 275°F (135°C). Grease and flour a 9×13 inch cake pan, or alternatively, use non-stick spray.
  2. In a small bowl, mash the bananas until smooth. Stir in the lemon juice and set aside. This will ensure your bananas stay flavorful and vibrant.
  3. In a separate bowl, combine the flour, baking soda, and salt. Stir together and set aside. This blend will help your cake rise perfectly and have a wonderful texture.
  4. If you are making homemade buttermilk: combine 1.5 cups of milk with a tablespoon of vinegar or lemon juice in a bowl, and let it sit for a few minutes.
  5. Using a large bowl, cream together the butter and sugar until light and fluffy. This step is crucial for creating a smooth, airy base for your cake.
  6. Add eggs one at a time, fully incorporating each before adding the next. Then stir in the vanilla extract.
  7. Gradually mix in the dry ingredients and the buttermilk to the butter mixture, alternating between the two. Start and end with the dry ingredients to ensure everything mixes evenly without overworking the batter.
  8. Fold in the mashed bananas.
  9. Pour the batter into your prepared cake pan. Bake for about 70 minutes, or until a knife inserted in the center comes out clean. If it’s not done, check every 10 minutes.
  10. After baking, place the cake immediately in the freezer for 45 minutes. This makes the cake easier to frost by cooling it quickly and preventing crumbs in the frosting.
  11. For the frosting: cream the butter and cream cream cheese together until smooth. Gradually beat in the vanilla and icing sugar, first on low to incorporate, then on high until fluffy and smooth.
  12. Once the cake is completely cool, spread the frosting evenly over the top.

Slice and enjoy this blissful treat that pairs the natural sweetness of bananas with a luscious frosting—a cake that’s sure to win hearts and satisfy cravings!

Leave a Comment