Name: Banana Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 overripe bananas, mashed; 2 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup buttermilk; For the cream cheese frosting:; 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract

Why You’ll Love This Recipe

This banana cake is everything you want in a homemade dessert—soft, tender crumb, packed with natural banana flavor, and paired with a smooth cream cheese frosting that melts in your mouth. It’s easy to make with pantry staples and perfect for using up ripe bananas. The recipe can also be adapted into cupcakes or a layered cake, making it versatile and crowd-pleasing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Overripe bananas
All-purpose flour
Baking soda
Baking powder
Salt
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Buttermilk

For the cream cheese frosting:

Cream cheese
Unsalted butter
Powdered sugar
Vanilla extract

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Stir in the mashed bananas until well combined.
Add the dry ingredients to the banana mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack.
For the frosting, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla extract, then beat until fluffy.
Spread the cream cheese frosting evenly over the cooled cake.

Servings and timing

This recipe serves approximately 12 people. Prep time is about 20 minutes, baking time is 40–45 minutes, and allow another 30 minutes for cooling and frosting.

Variations

Add-ins: Mix in chopped walnuts, pecans, or chocolate chips for added texture and flavor.
Cupcakes: Use the batter to make banana cupcakes. Adjust baking time to 18–22 minutes.
Layer Cake: Divide the batter into two round cake pans for a layer cake version.
Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
Dairy-Free: Use dairy-free butter, milk, and cream cheese alternatives for a lactose-free version.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days. For best flavor and texture, let it sit at room temperature for 20–30 minutes before serving. To freeze, wrap individual slices or the whole (unfrosted) cake in plastic wrap and store in an airtight container for up to 3 months. Thaw in the refrigerator overnight and frost after thawing.

FAQs

How ripe should the bananas be for banana cake?

The best bananas for banana cake are overripe with lots of brown spots. They’re sweeter and easier to mash, which adds moisture and flavor to the cake.

Can I make this banana cake ahead of time?

Yes, the cake can be baked a day in advance. Store it covered at room temperature, then frost before serving or refrigerate after frosting.

Can I use frozen bananas?

Absolutely. Thaw them completely and drain any excess liquid before mashing and using in the batter.

How can I make the cake more moist?

Ensure your bananas are very ripe, and avoid overmixing the batter. You can also add a couple tablespoons of sour cream or yogurt for extra moisture.

Is it okay to skip the cream cheese frosting?

Yes. The cake is delicious on its own or can be topped with a simple glaze or dusted with powdered sugar if you prefer something lighter.

Can I use whole wheat flour instead?

Yes, but it will result in a denser cake. For a lighter texture, try using half whole wheat and half all-purpose flour.

How do I prevent the cake from being too dense?

Make sure your leavening agents are fresh, don’t overmix the batter, and measure ingredients accurately.

Can I double the recipe?

Yes, this recipe doubles well. Use two 9×13-inch pans or a sheet pan for larger batches. Adjust baking time accordingly.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s ready.

Can I make this cake without a mixer?

Yes, you can mix it by hand. Just ensure your butter is very soft and mash the bananas thoroughly for best results.

Conclusion

This banana cake with cream cheese frosting is a timeless favorite that’s easy to make and always satisfies. Its soft, flavorful crumb and rich frosting make it perfect for any occasion. Whether you’re a banana bread lover or just craving a cozy homemade dessert, this cake will hit the spot every time.