Banana Cake with Cream Cheese Frosting

04.01.2018

This Banana Cake with Cream Cheese Frosting is an irresistible cake! If you’re looking for a banana cake recipe, let this be the one you choose. I’m telling you, it does not disappoint!

It’s made from scratch and one of the best you’ll find. Just think of banana bread made even better, and that’s what you get here!

slice of Banana Cake with cream cheese frosting on a white plate

Banana Cake with Cream Cheese Frosting

This cake tastes just like banana bread, but in cake form with the delicious addition of a light and tangy homemade cream cheese frosting…yes, I definitely accept! You are going to want to eat this frosting by the spoonful (like I may or may not have done).

Banana bread has always been one of my favorite desserts/snacks/breakfasts since I was little, so when I finally tried it in cake form many years ago it was a given that I was going to be hooked. I mean, I still have a hard time resisting a piece of this first thing in the morning. Leave the frosting off and it does make a perfect weekend breakfast.

Lately, I just buy more bananas at the grocery store than I plan on my family eating on their own, because I love to bake with them and add them to smoothies or oatmeal. The hard part, though, is waiting for them to ripen. It’s like Christmas when I’m at the grocery store and every once in a while they have those overripe bananas wrapped with a red tape.

That means they’ve done the hard part for me and I don’t have to wait a week for my bananas to become generously speckled. I’d pay more for those bananas than the regularly priced ones, but they label and sell them like they are the lesser quality.

I love this banana cake so much that I’ve made it twice in one week, and both times it disappeared in no time!

Banana Cake with cream cheese frosting on a white cake stand

Banana Cake Ingredients

  • All-purpose flour
  • Baking soda
  • Salt
  • Mashed overripe bananas
  • Lemon juice
  • Granulated sugar and brown sugar
  • Butter
  • Vegetable oil
  • Eggs
  • Vanilla
  • Buttermilk
  • Heavy cream
  • Cream Cheese
  • Powered sugar

How to Make Banana Cake

  • Preheat oven and butter and line cake pans.
  • In a bowl whisk together flour, baking soda and salt.
  • Mash bananas with 1 tsp lemon juice.
  • In a stand mixer whip together butter, 2 Tbsp vegetable oil, sugars until pale and fluffy.
  • Stir in remaining 2 Tbsp vegetable oil then blend in eggs one at a time.
  • Stir in vanilla and mashed bananas.
  • Stir in flour and buttermilk alternating with several additions.
  • Divide batter evenly among prepared cake pans and spread batter into an even layer.
  • Bake until toothpick inserted into center comes out clean, about 45 – 50 minutes.
  • Allow to cool completely then frost with Whipped Cream Cheese Frosting.

How to Tell If a Cake is Done

You’ll know when this banana cake is finished baking when a toothpick or knife inserted into the middle of the cake comes out clean.

Can I Add Less Sugar to the Cream Cheese Frosting?

Yes, you can scale the sugar back to make the frosting less sweet, if desired.

slice of Banana Cake sitting in front of cake on a cake stand

Tips for the Best Banana Cake

  • I’d recommend frosting the cake within 30 minutes of serving, as the top layer of cake will begin to weigh down that center layer of frosting (and you may not want a real thick layer in the center, just because after a while it will begin to spill out the sides).
  • You want to use overripe, practically black bananas for this easy cake recipe.
  • If you only have salted butter on hand, scale back on the amount of salt you add into the cake batter.

More Banana Desserts You’ll Love:

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Banana Cake with Cream Cheese Frosting

5 from 9 votes

A double layered, moist and flavorful banana cake topped with rich and luscious, fluffy cream cheese frosting. It's the perfect use for those overripe bananas sitting on the counter. Everyone will love this cake!

Servings: 14 people
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 3 hours 20 minutes

Ingredients

  • 3 cups (425g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups mashed overripe bananas (from about 4 medium bananas)
  • 1 tsp lemon juice
  • 1/2 cup (113g) unsalted butter, softened
  • 1/4 cup (60ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light-brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups (350 ml) buttermilk

Fluffy Cream Cheese Frosting

  • 1 1/4 cups (295ml) heavy cream
  • 14 oz cream cheese, nearly at room temperature
  • 1/3 cup (74g) unsalted butter, nearly at room temperature
  • 1 3/4 cup (210g) powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 325 degrees F. 

  2. Butter two 9-inch round cake pans then line bottom with a round of parchment paper, butter parchment and dust lightly with flour.

  3. In a mixing bowl, whisk together flour, baking soda and salt for 30 seconds. Set aside. 
  4. Mash bananas with 1 tsp lemon juice.

  5. In the bowl of an electric stand mixer fitted with paddle attachment, whip together butter, 2 Tbsp vegetable oil, granulated sugar and light brown sugar on medium-high speed until pale and fluffy.

  6. Stir in remaining 2 Tbsp vegetable oil then blend in eggs one at a time.

  7. Stir in vanilla and mashed bananas.

  8. With mixer set on low speed, slowly add flour mixture alternating with buttermilk in 3 separate batches, beginning and ending with flour mixture and mixing just until combined after each addition. 

  9. Divide batter evenly among prepared cake pans and spread batter into an even layer. 
  10. Bake in preheated oven 45 - 50 minutes, until toothpick inserted into center comes out clean. Allow to cool completely then frost with Whipped Cream Cheese Frosting.

For the Whipped Cream Cheese Frosting

  1. In the bowl of an electric stand mixer fitted with a whisk attachment, whip heavy cream on high speed until stiff peaks form, then transfer whipped cream to a mixing bowl and set aside. 
  2. Replace whisk attachment with paddle attachment and add cream cheese and butter to stand mixer bowl. 
  3. Whip together cream cheese and butter until smooth and fluffy on medium-high speed, about 2 minutes, occasionally scraping down sides and bottom of bowl.

  4. Add in powdered sugar and vanilla and whip on medium speed, about 2 minutes longer.

  5. Add half of whipped cream into cream cheese mixture and gently fold until combined, then fold in remaining half. Spread over cake and keep cool.

Recipe Notes

For best results, frost within 30 minutes of serving and store leftover cake in refrigerator. Allow to rest at room temperature about 10 - 20 minutes before enjoying.

Recipe Source: Cooking Classy

Nutrition Facts
Banana Cake with Cream Cheese Frosting
Amount Per Serving
Calories 594 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 21g 105%
Cholesterol 126mg 42%
Sodium 372mg 16%
Potassium 226mg 6%
Total Carbohydrates 65g 22%
Dietary Fiber 1g 4%
Sugars 38g
Protein 5g 10%
Vitamin A 22.6%
Vitamin C 2.9%
Calcium 8.8%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Banana Cake
Calories: 594 kcal
Author: Jaclyn

177 comments

  • Yadira: I wonder if I can make this recipe but use 3 6-inch molds, if the answer is yes, I would like to know how to calculate the amount of ingredients and time of baking

    Thankss June 14, 2019 at 11:28am Reply

    • Jaclyn: It should work but I can’t say for sure in amounts unfortunately. June 16, 2019 at 10:06am Reply

  • Maria de la Peña: This is delicious and easy to make. I’ve made it twice for two different birthdays and people raves about it! The fluffy cream cheese frosting is the best cream cheese frosting I’ve ever made or eaten! Thanks for sharing the recipe. April 20, 2019 at 11:38pm Reply

  • Ginger: can you use a cookie sheet pan instead April 3, 2019 at 8:55am Reply

    • Jaclyn: I imagine it would work but without testing I can’t say for sure. April 17, 2019 at 9:12pm Reply

  • Vivi McDuell: Hi Jacyln – I’m planning on making this cake for my boyfriends 30th birthday this weekend but I wanted to ask whether it should be self-raising flour instead of “all purpose”? I was surprised to see that it was only 1 teaspoon of baking powder.

    Thank you in advance!!
    Vivi March 12, 2019 at 7:25am Reply

    • Jaclyn: It’s baking soda which has 4x the strength of baking powder, a little goes a long ways :). Hope you enjoy! March 12, 2019 at 10:37am Reply

  • Najk: This cake with the whipped cream cheese frosting is wonderfully delicious! I do all my baking by weight rather than volume, so really appreciate recipes that specify grams. Normally I would convert a cup of brown sugar to 220 g. Not being sure if I should use 110 g for the 1/2 cup brown sugar volume in the recipe, or the 60 g weight specified, I split the difference and used about 85 g. For all other ingredients I used weights as shown in the ingredient list. I also added a mixture of pumpkin pie spices. Banana slices made great birthday candle holders for this cake. March 10, 2019 at 11:17pm Reply

    • Jaclyn: So sorry that’s 100 grams. So glad you enjoyed it :)! March 12, 2019 at 10:19pm Reply

  • Della Mcclary: Love trying your recipes thanks March 7, 2019 at 1:51am Reply

  • Lauren: This cake turned out delicious! I made it for my daughter’s 1st Birthday Party, expecting it to be mostly for her. I had a chocolate cake for all the grown ups, but the banana cake went first! Everyone loved it! Thank you! I will definitely be adding this recipe to my collection! And not to mention the cream cheese icing was beautiful! February 7, 2019 at 12:53pm Reply

  • Aliya: Do you prefer this cake to your “to-die-for banana cake? December 19, 2018 at 12:01pm Reply

    • Jaclyn: This one is my favorite but I do love the addition of vanilla bean the other has which you can add here. December 19, 2018 at 2:41pm Reply

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