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The Best Banana Cake with Cream Cheese Frosting Recipe

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3.8 from 64 reviews

This supremely moist banana cake is packed with real banana, brown sugar, and cinnamon flavors, topped with a smooth and creamy cream cheese frosting. Perfectly tender and richly flavored, it’s the best banana cake you’ll ever try, whether baked in a 9x13 pan, as cupcakes, or layered for a special occasion.

  • Total Time: 1 hour 10 minutes
  • Yield: 12-15 servings

Ingredients

Banana Cake

  • 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large bananas)
  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (360ml) buttermilk, at room temperature*

Cream Cheese Frosting

  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (177°C) and grease a 9×13-inch pan to ensure the cake doesn’t stick during baking.
  2. Mash Bananas: Mash the bananas using a mixer or fork until smooth. Set them aside to incorporate into the batter later.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Set this mixture aside.
  4. Cream Butter and Sugars: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add both the granulated and brown sugars, then beat on high speed for about 2 minutes until fully creamed together. Scrape down the bowl sides and bottom with a spatula as needed.
  5. Add Eggs, Vanilla, and Bananas: Add the eggs and vanilla extract to the creamed butter and sugars, mixing on medium-high speed until combined. Then add the mashed bananas and mix again. Scrape down the bowl to ensure even mixing.
  6. Combine Wet and Dry Ingredients: With the mixer on low speed, alternate adding the dry flour mixture and buttermilk in three additions, beginning and ending with the dry ingredients. Mix each addition just until incorporated; avoid overmixing. The batter will be slightly thick and can have a few lumps, which is fine.
  7. Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 45–50 minutes. To check doneness, insert a toothpick in the center; it should come out clean. If the top browns too quickly, loosely cover it with aluminum foil.
  8. Cool the Cake: Remove the cake from the oven and transfer it to a wire rack to cool completely, about 45 minutes. To speed cooling, place the cake in the refrigerator after it has cooled somewhat.
  9. Make the Frosting: In a large bowl, beat the cream cheese and butter on high speed until smooth and creamy. Add the confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then increase to high speed for 2 minutes. If you prefer thicker frosting, add the extra 1/4 cup confectioners’ sugar and mix again.
  10. Frost the Cake: Spread the frosting evenly over the completely cooled cake. Refrigerate the frosted cake for 30 minutes before serving to set the frosting and make slicing easier.
  11. Storage: Cover any leftover cake tightly and store it in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Make Ahead & Freezing: Bake the cake through step 6, then tightly cover and refrigerate for up to 2 days or freeze up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, frost, and serve. Frosted or unfrosted cake freezes well for up to 3 months.
  • Frozen Bananas: You can use frozen bananas for this recipe. Thaw, drain excess liquid, mash, and use as directed.
  • Buttermilk Substitute: To make DIY buttermilk, add 1 tablespoon white vinegar or lemon juice to a cup, then fill to 1 and 1/2 cups with whole milk. Let sit 5 minutes before using.
  • Cupcakes: For cupcakes, fill liners halfway and bake at 350°F (177°C) for 20-22 minutes for about 2 dozen cupcakes.
  • Banana Bundt Cake Variation: For a banana Bundt cake, use a similar recipe with extra baking powder for lift and bake accordingly. Chocolate marble banana Bundt cake is recommended for a twist.
  • Layer Cake Option: Divide batter into two greased 9-inch pans and bake at 350°F (177°C) for 26-30 minutes for a delicious banana layer cake.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/the-best-banana-cake-with-cream-cheese-frosting-recipe/