Banana Cake with Cream Cheese Frosting Recipe
This moist and flavorful Banana Cake is made with ripe mashed bananas and a blend of warm spices, then topped with a rich and creamy cream cheese frosting. Perfect for any occasion, this cake offers a delightful balance of sweetness and texture, making it a beloved classic dessert.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat and prepare pan: Preheat your oven to 350°F (177°C) and grease a 9×13-inch pan to ensure the cake doesn’t stick.
- Mash bananas: Mash the bananas using a mixer or fork until smooth and set aside for incorporation later.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Cream butter and sugars: Using a handheld or stand mixer with a paddle attachment, beat softened butter on high speed until smooth and creamy (about 1 minute). Add granulated and brown sugars and beat on high for 2 minutes until well combined. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add eggs, vanilla, and bananas: Beat in the eggs and vanilla extract on medium-high speed until combined. Then add the mashed bananas, scraping the bowl as needed.
- Combine wet and dry ingredients: On low speed, add the dry ingredients in three parts alternated with the buttermilk. Mix each addition just until incorporated to avoid overmixing. The batter should be slightly thick with some lumps.
- Bake the cake: Spread the batter evenly into the prepared pan. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean. If the cake top browns too quickly, tent loosely with aluminum foil.
- Cool the cake: Remove from oven and place on a wire rack to cool completely. After about 45 minutes, refrigerate the cake to speed cooling.
- Make the frosting: In a large bowl, beat the softened cream cheese and butter on high speed until creamy and smooth. Add confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. For thicker frosting, add the extra 1/4 cup confectioners’ sugar as desired.
- Frost the cake: Spread the cream cheese frosting evenly over the cooled cake. Refrigerate for 30 minutes before serving to set the frosting and make slicing easier.
- Store leftovers: Cover leftover cake tightly and store in the refrigerator for up to 5 days to maintain freshness.
Notes
- Use ripe bananas with brown spots for the best flavor and sweetness.
- Do not overmix the batter to keep the cake tender and moist.
- Tent the cake with foil if it browns too quickly during baking.
- Chilling the cake after frosting helps the frosting set and makes cutting neater.
- You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed.
Keywords: banana cake, cream cheese frosting, moist cake, banana dessert, homemade cake
