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Banana Cake with Creamy Frosting

By Paula Deen


Featured in:

Paula Deen's Southern Baking

Difficulty: Easy

Prep time: 15 minutes

Cook time: 25 to 30 minutes

Servings: 12



  • ⅔ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup dark brown sugar, firmly packed
  • 3 large eggs, room temperature
  • 1 cup ripe mashed bananas (about 2 large bananas)
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1½ teaspoons baking soda
  • ¼ teaspoon kosher salt
  • 1½ cups whole buttermilk, room temperature


  • ½ cup unsalted butter, softened
  • 1 (16-ounce) package confectioners' sugar
  • 2 to 4 tablespoons whole buttermilk
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • sliced bananas for garnish, optional
  • chopped salted cashews for garnish, optional



Preheat oven to 350°. Spray a 13×9-inch baking pan with baking spray with flour.

In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in mashed banana and vanilla.

In a medium bowl, whisk together flour, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pan.

Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool completely.


In a large bowl, beat butter with a mixer at medium speed until creamy, 1 to 2 minutes. Gradually add confectioners’ sugar, 2 tablespoons buttermilk, vanilla, and salt, beating until smooth. If needed, beat in enough remaining buttermilk until a spreadable consistency is reached. Gently spread frosting onto cooled cake. Garnish with banana and cashews, if desired.