Prep time
Cook time
Total time
Serves: Serves 15
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
  • ¼ teaspoon nutmeg
  • ½ cup (1 stick) butter, at room temperature
  • 1 cup sugar
  • 3 eggs, at room temperature
  • 2 teaspoons vanilla
  • 1 ½ cups buttermilk
  • ⅓ 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
  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.
Recipe by The Woks of Life at https://thewoksoflife.com/2014/03/honey-banana-cake/