Introduction

Banana cake is a moist, tender dessert bursting with the natural sweetness of ripe bananas. Topped with a rich, creamy cream cheese frosting, it’s perfect for any occasion where a comforting, flavorful treat is desired.

A stack of three square slices of banana cake is shown on a white plate, all placed on a white marbled surface. Each slice has two layers: the bottom is a moist, light brown banana cake with visible bits of nut, and the top features a smooth, creamy white frosting layer. On the top cake slice, the frosting is decorated with thin banana slices and scattered walnut pieces, lightly dusted with powdered sugar. The middle layer of frosting between slices is also visible with more banana slices peeping out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan.
Step 2: Mash the bananas using a mixer or fork and set aside.
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Step 4: Using a mixer fitted with a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute.
Step 5: Add granulated and brown sugars to the butter and beat on high for 2 minutes until fully combined and fluffy. Scrape down the bowl as needed.
Step 6: Add eggs and vanilla extract, then beat on medium-high speed until combined. Mix in the mashed bananas.
Step 7: With the mixer on low, add the dry ingredients in three parts alternating with the buttermilk, starting and ending with dry ingredients. Mix each addition just until incorporated without overmixing; a few lumps are okay.
Step 8: Spread the batter evenly in the prepared pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too fast, cover loosely with foil.
Step 9: Remove from oven and cool completely on a wire rack. Optionally, refrigerate after about 45 minutes to speed cooling.
Step 10: For the frosting, beat cream cheese and butter on high until smooth and creamy. Add confectioners’ sugar, vanilla, and salt, then beat on low for 30 seconds followed by 2 minutes on high. Add extra confectioners’ sugar if a thicker frosting is desired.
Step 11: Spread the frosting evenly over the cooled cake. Refrigerate for 30 minutes before serving to set the frosting and aid in clean slicing.

Tips & Variations

Use very ripe bananas for the sweetest and most flavorful cake.
Swap buttermilk with regular milk mixed with 1 tablespoon lemon juice or vinegar if needed.
For added texture, mix in 1/2 cup chopped walnuts or pecans into the batter before baking.
If you prefer, substitute the cream cheese frosting with a simple vanilla glaze for a lighter topping.

Storage

Store leftover banana cake covered tightly in the refrigerator for up to 5 days. For best results, allow the cake to come to room temperature before serving. The cream cheese frosting sets better after chilling and helps keep the cake moist.

How to Serve

The image shows three stacked square pieces of banana cake on a white plate set on a white marbled surface. Each cake piece has two layers: a moist, light brown banana cake base with a slightly crumbly texture and a smooth, creamy white frosting layer on top. Thin banana slices are placed between the cake pieces and on the top layer. The top cake layer is garnished with walnut halves and a light dusting of powdered sugar, giving a delicate finish. The background is softly blurred with a cup in the distance, highlighting the stack of banana cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw them completely and drain any excess liquid before mashing to avoid thinning the batter.

Can I make this cake without cream cheese frosting?

Absolutely. The banana cake is delicious on its own or with a simple dusting of powdered sugar. You can also use buttercream or a vanilla glaze as alternatives.