Honey Banana Cake

square slice of cake with cream cheese frosting and chopped pecans

5 from 4 votes

This honey banana cake with cream cheese frosting and toasted pecans is moist, banana-y, subtly sweet, and tangy. The perfect retro classic.

Prep Time45

Cook Time45

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Calories: 335kcal

Author: Sarah

Ingredients

For the cake:

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

For the topping:

4 oz. cream cheese (at room temperature)
1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk
½ cup toasted pecans (chopped)

Instructions

Preheat oven to 350 degrees. Grease and flour a 9x13 pan.
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.
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.
Gently fold in the flour mixture alternately with the milk/yogurt mixture, starting and ending with the flour. Fold in the banana mixture.
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.

Nutrition

Honey Banana Cake by The Woks of Life. 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