Welcome to your new favorite dessert! This incredibly moist banana cake with cream cheese frosting is simple to make and bursting with flavor. We take ripe bananas and transform them into a tender, aromatic cake, then top them with a sweet, tangy, and easy-to-whip-up cream cheese frosting. It’s the perfect way to use up those spotty bananas, creating a treat everyone will adore.

Why You’ll Love This Banana Cake with Cream Cheese Frosting

• Perfectly moist and tender texture: Each bite melts in your mouth, thanks to the generous amount of ripe bananas.

• Easy, straightforward recipe: Beginners and busy parents will appreciate the clear, step-by-step instructions for this delightful banana cake with cream cheese frosting.

• Classic flavor combination: The sweet banana cake perfectly complements the tangy, rich cream cheese frosting.

• Ideal for ripe bananas: This recipe is a fantastic solution for those extra-ripe bananas on your counter.

• Crowd-pleasing dessert: From family gatherings to potlucks, this cake is always a hit and disappears fast.

Ingredients

Making this incredible banana cake with cream cheese frosting requires simple ingredients you likely already have. We’ve listed everything you need for both the cake and the luscious frosting below.

For the Banana Cake

• 4 large ripe bananas, about 2 cups mashed
• 3½ cups all purpose flour
• 1¼ tsp baking powder
• 1¼ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• 1¼ cup sugar
• ½ cup brown sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1½ cups lowfat buttermilk

For the Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup butter, softened
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon
• ⅛ tsp salt
• 3 cups powdered sugar

Notes & Substitutions

Ripe bananas are key! Look for bananas with plenty of brown spots; these are sweetest and easiest to mash, contributing maximum flavor and moisture to your cake. As experienced bakers know, very ripe bananas are best for baking due to their enhanced sweetness and softer texture. If you don’t have buttermilk, you can easily make a substitute. Combine 1½ cups regular milk with 1½ tablespoons of lemon juice or white vinegar, let it sit for 5 minutes until it curdles, then use as directed. Ensure both your butter and cream cheese are truly softened to room temperature for the smoothest, lump-free batter and frosting. Use good quality vanilla extract for the best flavor.

Equipment

You don’t need fancy tools for this recipe, just a few kitchen essentials. A stand mixer with a paddle attachment will make quick work of mixing the batter and frosting. You will also need measuring cups and spoons for accuracy, a whisk for dry ingredients, and a rubber spatula for scraping bowls. We highly recommend a 13″x18″ sheet pan for baking this banana cake, as it ensures an even bake and perfect cake-to-frosting ratio.

Instructions

Let’s get baking! Follow these simple steps to create a delicious banana cake with cream cheese frosting.

Prepare Cake Batter

Preheat your oven to 350 degrees F. Grease a 13″x18″ sheet pan with non-stick spray and set it aside. In a bowl, mash the ripe bananas thoroughly with a fork until they are smooth, then set them aside. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set this dry mixture aside.

To the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter for about 1 minute until it’s nice and creamy. Add in the granulated sugar and brown sugar, beating for an additional 2 minutes until the mixture is light and fluffy. Add in the eggs one at a time, beating on low speed until each is just incorporated. Blend in the vanilla extract, scraping down the sides of the bowl as needed to ensure everything is well combined.

Add the mashed bananas to the wet ingredients in the mixer bowl and mix well. Finally, alternate adding in ⅓ of the flour mixture, then ⅓ of the buttermilk to the wet ingredients, beating well in between each addition. Mix until the batter is just combined; a slightly lumpy mixture is perfectly fine and helps prevent overmixing. Spread the batter evenly into the prepared sheet pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and set it on a wire rack to cool completely. This cooling step is crucial for the frosting!

Make Cream Cheese Frosting

While the cake cools, prepare your luscious cream cheese frosting. In the clean bowl of your stand mixer, beat together the softened cream cheese and softened butter until they are light and creamy, about 2-3 minutes. Add in the vanilla extract, cinnamon, and salt, mixing until just combined. Gradually add the powdered sugar to the bowl, mixing slowly at first until it’s incorporated to avoid a sugar cloud. Once combined, increase the speed and beat for an additional 2 minutes until the frosting is light and fluffy.

The history of cream cheese frosting dates back to the late 1940s, becoming a beloved topping for a variety of desserts.

Assemble the Cake

Once the banana cake is completely cool, spread the prepared cream cheese frosting evenly over the top. This even application ensures every slice gets a perfect topping. For the best texture and to allow the frosting to set, cover and store your frosted banana cake with cream cheese frosting in the fridge until you are ready to serve. Enjoy your delicious homemade treat!

Pro Tips & Troubleshooting

Ensure your cake is completely cooled before frosting. Applying frosting to a warm cake will cause it to melt and slide right off. For perfectly smooth butter and cream cheese, take them out of the fridge at least 30 minutes to an hour before use. They should be soft enough to indent easily with your finger. Do not overmix your cake batter once you add the flour. Overmixing develops the gluten, resulting in a tough, dry cake. Mix until just combined. If your frosting is too thick, add a tablespoon of milk at a time until desired consistency is reached. If it’s too thin, add more powdered sugar. To test cake doneness, insert a toothpick into the center; it should come out clean, or with a few moist crumbs clinging to it.

Serving, Storage & Variations

Serving Suggestions

This banana cake with cream cheese frosting is delightful served chilled, which allows the frosting to firm up slightly. For an extra touch, garnish individual slices with fresh banana slices, a dusting of extra cinnamon, or a sprinkle of chopped walnuts or pecans. It’s perfect with a cup of coffee or as a standalone dessert.

Storage Instructions

Store any leftover frosted cake covered tightly in the refrigerator. It will stay fresh and delicious for up to 3-4 days. For longer storage, you can freeze individual frosted slices for up to 1 month. Wrap them tightly in plastic wrap, then aluminum foil. Unfrosted cake can be frozen for up to 3 months. Thaw frozen cake in the refrigerator overnight before frosting or serving.

Variations

Feel free to customize your banana cake with cream cheese frosting. Add ½ cup of chopped walnuts or pecans to the batter for a nutty crunch, or fold in ½ cup of chocolate chips for a delightful twist. Boost the spice with a pinch of nutmeg or allspice alongside the cinnamon. If you prefer, this recipe can easily be adapted for other pan sizes; bake it in two 9-inch round pans for a layer cake (adjust baking time to 25-30 minutes) or use a 12-cup muffin tin for cupcakes (bake for 18-22 minutes).

Nutrition

Understanding the nutritional breakdown helps you make informed choices. This delicious banana cake with cream cheese frosting offers a balanced profile of macros for a dessert.

Frequently Asked Questions (FAQ)

What is the difference between banana bread and banana cake?
Banana bread is typically denser and less sweet, often consumed for breakfast or as a snack. Banana cake, like this one, is usually lighter, airier, and frosted, making it more akin to a traditional dessert.

Can I use frozen bananas for this recipe?
Absolutely! Thaw your frozen bananas completely, then drain off any excess liquid before mashing them. This prevents extra moisture from making your cake too wet.

Can I substitute regular milk for buttermilk?
Yes, you can! For every 1 cup of buttermilk, simply use 1 cup of regular milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until it curdles before adding to the batter.

Can this recipe be halved or doubled?
This recipe scales well. For halving, ensure you adjust the eggs carefully (you might need to use 1 large egg plus half an egg yolk or white). Doubling works great, just use two sheet pans.

Do I have to use a sheet pan?
While a 13″x18″ sheet pan is recommended for its even bake, you can use other pans. Adjust baking times accordingly; a 9×13 inch pan might take 40-50 minutes, and cupcakes around 18-22 minutes.

Conclusion

This easy banana cake with cream cheese frosting recipe proves that delicious homemade desserts don’t have to be complicated. With simple ingredients and straightforward steps, you can create a show-stopping cake that’s perfect for any occasion, or just a sweet everyday treat. We hope you’re excited to try this delightful recipe yourself! Share your baking success in the comments below, and let us know how much you loved this classic banana cake.

Delicious Banana Cake with Cream Cheese Frosting

This recipe is for a delicious banana cake topped with a rich and creamy cream cheese frosting. It's a perfect treat for any occasion, combining moist cake with a sweet and tangy topping.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 15 servings

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

Banana Cake

• 4 large ripe bananas about 2 cups mashed
• 3½ cups all purpose flour
• 1¼ tsp baking powder
• 1¼ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp salt
• ¾ cup unsalted butter softened
• 1¼ cup sugar
• ½ cup brown sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1½ cups lowfat buttermilk

Cream Cheese Frosting

• 8 oz cream cheese softened
• ½ cup butter softened
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon
• ⅛ tsp salt
• 3 cups powdered sugar

Equipment

• 13"x18" sheet pan
• Fork
• Bowl
• Stand mixer
• Paddle attachment
• Wire rack
• Toothpick

Method

 

For The Banana Cake

1. Preheat oven to 350°F and grease a 13"x18" sheet pan.
2. Mash bananas until smooth and set aside.
3. Whisk together flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
4. In a stand mixer, beat softened butter until creamy, then add sugars and beat for 2 minutes. Add eggs one at a time, then vanilla extract, scraping the bowl as needed.
5. Mix mashed bananas into wet ingredients, then alternately add flour mixture and buttermilk, mixing well after each addition.
6. Spread batter into the prepared pan and bake for 30-35 minutes until a toothpick comes out clean. Cool completely on a wire rack.

For The Frosting

1. Beat cream cheese and butter until light and creamy, then mix in vanilla extract, cinnamon, and salt.
2. Slowly incorporate powdered sugar, then increase speed and beat for 2 minutes until light and fluffy.
3. Evenly spread frosting over the cooled cake, then cover and store in the fridge until serving.

Notes

Ensure bananas are very ripe for the best flavor. Make sure the cake cools completely before frosting to prevent melting.