Honey Banana Cake
This honey banana cake with cream cheese frosting and toasted pecans is moist, banana-y, subtly sweet, and tangy. The perfect retro classic.
- Prep time
- 45 min
- Cook time
- 45 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4-5 ripe bananas ((mashed))
- 2 teaspoons lemon juice
- ¼ cup honey
- 3 cups flour
- 1 ½ teaspoons baking soda
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1/4 teaspoon nutmeg
- ½ cup butter ((1 stick, at room temperature))
- 1 cup sugar
- 3 eggs ((at room temperature))
- 2 teaspoons vanilla
- 1 ½ cups buttermilk
- 1/3 cup yogurt
- 4 oz. cream cheese ((at room temperature))
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
- ½ cup toasted pecans ((chopped))
Instructions
- 1
Preheat oven to 350 degrees. Grease and flour a 9x13 pan.
- 2
In a small bowl, mix the mashed banana with the lemon juice and honey and set aside. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and nutmeg.
- 3
In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, and add the vanilla. In a bowl or large measuring cup, stir together the buttermilk and yogurt.
- 4
Gently fold in the flour mixture alternately with the milk/yogurt mixture, starting and ending with the flour. Fold in the banana mixture.
- 5
Pour into prepared pan and bake until a toothpick comes out clean, 45 to 55 minutes. Let cool completely. Beat cream cheese, powdered sugar, vanilla, and milk together to make a smooth frosting. Spread on top of the cake and sprinkle with chopped toasted pecans.