Lemon Banana Cake

A slice of banana cake topped with cream cheese frosting.

This Lemon Banana Cake offers a subtle hint of lemon that beautifully complements the rich banana flavor. Made with very ripe bananas for depth and sweetness, the cake's lemon essence is enhanced by rubbing lemon zest into the sugar.

The Lemon Cream Cheese Frosting adds a creamy, tangy finish, creating a harmonious balance of flavors. This delightful cake, perfect for any gathering, combines the warmth of bananas with a fresh lemony twist for a truly satisfying dessert.

5 from 13 votes

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Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 162kcal

Author: Dahn Boquist

Ingredients

Lemon banana cake

2-⅓ cups all purpose flour 280 grams
1-¼ teaspoons baking powder
1-¼ teaspoons baking soda
1 teaspoon salt
1-½ cups granulated sugar 300 grams
zest of 1 lemon
10 tablespoons butter softened (141 grams)
3 eggs
1-¼ cup mashed bananas 284 grams
¼ cup vegetable oil 50 grams
2 teaspoons vanilla extract
⅔ cup buttermilk 76 grams

Lemon Cream Cheese Frosting

8 tablespoons butter softened
2 cups powdered confectioners sugar, sifted
zest of 1 lemon
1 teaspoon lemon juice
½ teaspoon lemon extract
8 ounces cream cheese block style

Instructions

Heat the oven to 350°F. Line a 13 x 9 inch baking pan with parchment paper or grease with baking spray.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
Add the sugar and lemon zest to a large mixing bowl. Use your hands to rub the zest into the sugar. This will release the oils in the lemon zest and bring out the lemon flavor. Toss in the softened butter and use an electric mixer to beat on high speed until light and creamy. Scrape down the sides of the bowl.
Add the eggs, one at a time. Beat well and scrape down the bowl between additions. Blend in the mashed banana, vegetable oil, and vanilla extract.
Beat in half of the flour mixture. Mix in the buttermilk. Use a wide rubber spatula to fold in the rest of the flour.
Pour the batter into the baking pan and bake for 36 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan for 10 minutes before inverting it onto a cooling rack to cool completely.

Lemon Cream Cheese Buttercream

Add the butter, powdered sugar, lemon zest, extract, and juice to a mixing bowl. Beat on medium high speed until smooth and creamy.
Add the cream cheese and beat until well blended. Spread the frosting over the cooled cake.

Notes

Use very ripe bananas for the best flavor and moist texture.
There is a very faint lemon flavor in the cake. If you want a more pronounced lemony flavor, add ¼ teaspoon of lemon extract when you add the vanilla.
Maximizing the lemon flavor involves rubbing the lemon zest into the sugar to release the essential oils from the zest. You can add ½ teaspoon of lemon extract to the batter if you want a more pronounced lemon flavor.
For a smoother frosting, ensure both the butter and cream cheese are at room temperature before mixing.
The ripeness of bananas plays a crucial role in this recipe. Riper bananas not only impart more moisture and natural sweetness to the cake, but can also affect the baking time. As the sugar content in overripe bananas increases, it can lead to a moister batter, potentially extending the baking time. Keep an eye on your cake and do the toothpick test to ensure it's baked to perfection. When I use extremely ripe bananas, I have to add up to 5 minutes to the bake time.

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