Banana Cake with Fluffy Cream Cheese Frosting


This Banana Cake with Fluffy Cream Cheese Frosting is such in irresistible cake! If you are looking for a banana cake recipe let this be the one you chose, 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!

Banana Cake

Dessert, Snack, or Breakfast!

This cake tastes just like banana bread but in cake form with the delicious addition of a light and tangy cream cheese frosting… yes, I definitely accept!

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.

Fresh Banana Cake From Scratch

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.

Banana Cake

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

They cake is fairly dense (but not as dense as a banana bread) so I chose to pair it with a fluffy, airy frosting.

With that said, I’d recommend frosting the cake within an 30 minutes of serving as they 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 are going to want to eat this frosting by the spoonful (like I may or may not have done). And don’t say that you heard it from me, but this cake makes one of the best breakfasts ever :). Enjoy!

Originally shared May, 2013.

Banana Cake

More banana recipes to try:


Banana Cake with Fluffy Cream Cheese Frosting

5 from 3 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!

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


  • 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 butter , softened
  • 1/4 cup vegetable oil
  • 1 cup (100g) granulated sugar
  • 1/2 cup (60g) packed light-brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups buttermilk

Fluffy Cream Cheese Frosting

  • 1 1/4 cups heavy cream
  • 14 oz cream cheese, nearly at room temperature
  • 1/3 cup unsalted butter, nearly at room temperature
  • 1 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract


  1. Preheat oven to 325 degrees. 

  2. Butter 2 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.
  11. For best results frost within 30 minutes of serving and store left over cake in refrigerator and allow to rest at room temperature about 10 - 20 minutes before enjoying.

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.

  6. Recipe Source: Cooking Classy


  • Kayle (The Cooking Actress): ooooooh that frosting esp. looks soooo amazing! May 17, 2013 at 9:33am Reply

  • Katrina @ Warm Vanilla Sugar: This looks soooo good! Love this idea! May 17, 2013 at 9:45am Reply

  • Carol | a cup of mascarpone: Gorgeous cake!!! May 17, 2013 at 10:22am Reply

  • Mimi @ Culinary Couture: Wow, this looks absolutely beautiful! Like, straight out of a magazine! How do you get that design with the frosting? I always love your frosting techniques :) May 17, 2013 at 11:04am Reply

    • Jaclyn: Haha thanks, I was just thinking how terrible I am at frosting especially by hand :). I need to take a cake decorating class sometime in the near future. I just decided I’m going to pretend to know what I’m doing and go with it, I just used an icing spatula (the smaller one) and spread the icing into a flat and even layer over the cake, then made curved lines both on top and along the sides with the bottom side of the icing spatula. May 18, 2013 at 7:27pm Reply

  • sally @ sallys baking addiction: Such a beautiful cake Jaclyn! And I am loving the mint green/blue background. It’s gorgeous with this cake. I made banana bread yesterday with cream cheese icing. :) What a combination! May 17, 2013 at 11:46am Reply

  • Shelly Lucier: Thank you, thank you, thank you for not putting walnuts in the Banana Cake as so many do. I can try this and not have to go the the emergency room. Love recipes without walnuts or pecans. May 17, 2013 at 1:16pm Reply

  • Liz: Such a beautiful cake and I’m sure delicious. Thank you. May 17, 2013 at 1:28pm Reply

    • Jaclyn: You’re welcome Liz, thanks for your nice comment! May 17, 2013 at 3:43pm Reply

  • Holly @ EatGreatBEGreat: I love bananas…I buy them all the time! This would be a perfect cake to make when I have some over ripe ones. Can’t wait to try it out! May 17, 2013 at 1:53pm Reply

  • Lo: Omg I die! I love banana bread as well, I am definitely making this for our dinner party this week! May 17, 2013 at 1:54pm Reply

  • Averie @ Averie Cooks: banana bread in fluffier form = YES!

    And that you said about paying more for red sticker bananas, they hard part is already done for you- agreed!

    Last night I bough 15 bananas! 8 for eating and 7 for baking. I have a recipe I want to make that uses a ton and am planning ahead…like…10 days ahead. They were practically green at TJs but at least they’re cheap :)

    Gorgeous cake! May 17, 2013 at 4:04pm Reply

    • Jaclyn: Thanks Averie! And that is a lot of bananas, you are definitely a baker :). May 18, 2013 at 9:23am Reply

  • Michelle @ Brown Eyed Baker: Awesome, awesome cake! I’ve been craving banana cake forever, this looks perfect. May 17, 2013 at 8:25pm Reply

    • Jaclyn: Thanks Michelle :)! May 18, 2013 at 9:22am Reply

  • Chung-Ah | Damn Delicious: What a gorgeous cake! I could sure use a slice, or three, right now! May 17, 2013 at 10:50pm Reply

    • Jaclyn: Me too, mines gone :) and thanks! May 19, 2013 at 8:17pm Reply

  • Isabelle: I made your cake yesterday, but I used chocolate cream cheese. My icing was not as beautiful as yours but it was DELICIOUS!!! Thank’s May 19, 2013 at 6:02am Reply

    • Jaclyn: I’m so glad you liked it Isablle – the chocolate addition sounds delicious! I love chocolate cream cheese frosting and chocolate and bananas are the best. Thanks for your comment! May 19, 2013 at 8:21pm Reply

  • Jocelyn (Grandbaby Cakes): This cake is simply gorgeous! I love the beautiful frosting job too! May 20, 2013 at 8:11pm Reply

    • Jaclyn: Thanks Jocelyn! May 20, 2013 at 10:07pm Reply

  • Rachel @ Bakerita: This cake is stunning!! I love how you frosted it, and the background is incredible! I need it :) But this sounds so delicious, and I think I need to make it ASAP! May 21, 2013 at 12:45pm Reply

  • Stephanie: Hi Jaclyn,

    First of all, this cake looks AMAZING. I have a party tomorrow and I’d love to make it for my guests!

    I have a question though – I’ve tried to make banana bread in the past with a damn good recipe and since I moved into my new place, it seems to burn around the edges and leave the middle jiggly and wet. I’ve sinced modified the recipe to cupcake form in order to help it cook faster and it seems to work great!

    Any suggestions for how I might be able to convert this recipe to cupcake form? I’d need to make about 12 or more cupcakes, or however many the recipe above would call for.

    Any ideas? Thanks! May 25, 2013 at 7:06pm Reply

    • Jaclyn: Hi Stephanie – I’d imagine this recipe would make 24 cupcakes I’d say just fill them 2/3 full and bake somewhere near 20 minutes (you may want to watch them around 17) and may take up to 25 minutes, you could probably bake them at 350 rather than 325 since it would be cupcakes. I haven’t tried this recipe in cupcakes yet but that would be my guess :). I hope they turn out great for you and hope you love them! May 25, 2013 at 8:25pm Reply

  • Raechelle: Hi, Jaclyn- this cake looks amazing! I am going to make it this weekend for fathers day. I’ve been saving ripe bananas in the freezer just for a good recipe like this!

    Question: can you explain why you line the pans with foil? I’m new to baking and have never done this before, thank you! June 14, 2013 at 7:33am Reply

    • Jaclyn: It just makes it a lot easier to get the cake out. You could probably also just line the bottom with a round piece of parchment instead. I hope you love it! June 14, 2013 at 7:57am Reply

  • Marina: I made this recipe into cupcakes and people really liked them! I put a few in the freezer (uniced) just to see how they held up and this morning I took them out and the tops were a little wet (I think this is my fault for not wrapping them properly) but they held up great! They were moist and delicious (I even had one for breakfast. It’s the same as a muffin right?!) June 18, 2013 at 11:08am Reply

    • Jaclyn: Yes definitely the same as a muffin :). I’m happy to hear these were enjoyed! Thanks for your comment Marina! June 22, 2013 at 4:25pm Reply

  • Brooke W.: I am planning on making a tiered wedding cake from this recipe. I was hoping you would know what quantity of icing the recipe made so I would know how many batches I will need to make. Thanks! June 24, 2013 at 11:42am Reply

    • Jaclyn: I have no idea – sorry wish I could help more. I would recommend a different icing though if you are planing on doing a large wedding cake out of this just because it’s not a very stable frosting. June 24, 2013 at 11:55am Reply

      • Brooke W.: Thanks so much for your advice! I appreciate you getting back to me so quickly! June 24, 2013 at 12:07pm Reply

  • Lillian: Yuum this cake looks so good! Beautiful photographs and a beautiful blog June 24, 2013 at 6:08pm Reply

    • Jaclyn: Thanks Lillian! June 24, 2013 at 7:44pm Reply

  • Jennifer: I made these into cupcakes and added cocoa powder to the icing to make it chocolate. Delicious and my kids loved them! June 27, 2013 at 6:52am Reply

    • Jaclyn: That sounds delicious! I’m happy to hear it was enjoyed, thanks for leaving a comment Jennifer! July 5, 2013 at 2:14pm Reply

  • Ana Fernandez: Yum! I love how it looks and want to make it at home now with some chocolate chips. Drooling June 28, 2013 at 10:16am Reply

  • chef zakir: plz share a piece of it. June 28, 2013 at 11:32am Reply

  • stacy: My husband has been asking for banana cake with marshmallow frosting for years. Going to use this recipe.sny ideas about how to make marshmellow frosting? June 28, 2013 at 10:31pm Reply

  • Kendall: This cake looks amazing! I am eager to try it tonight, do you think the frosting would pair okay with the cake if I added some chocolate chips to it? June 30, 2013 at 12:15pm Reply

    • Jaclyn: Yes I think that would be delicious! June 30, 2013 at 2:25pm Reply

  • Heather: So, I normally suck at picking frosting recipes, but this was a definite winner! Haven’t tried the cake yet (they’re cooling), but that frosting… OMG. Best cream cheese frosting I’ve ever tasted!

    Thank you for the recipe! June 30, 2013 at 8:45pm Reply

    • Jaclyn: I’m so glad you liked the frosting Heather! I want some right now for breakfast :). Thanks so much for your comment! July 1, 2013 at 9:06am Reply

  • Lisa: I made this cake yesterday, it is delicious! The best cake, love love love the icing! Almost too good lol. I made one small change however. Prior to icing (after cake cooled) I cut each layer in half (so now 4 layers instead of 2), I then iced the cake and didn’t have a problem with the denseness of the cake pushing the icing out between the layers. The next day and cake still perfect (but several pieces gone). I also used the disposable aluminum cake pans and cake came out perfect. I must say, this is the new carrot cake for me, the new go to recipe for birthdays etc. thank you for all the great recipes! June 30, 2013 at 9:30pm Reply

    • Jaclyn: I’m so happy to hear you enjoyed this cake Lisa :)! I love the idea of doing a four layer cake!! I’m going to have to do that next time I make this. Thanks so much for your comment! July 1, 2013 at 9:05am Reply

  • Caroline: This cake is so gorgeous! I love the way you spread the frosting…it’s really unique. The texture of the cake looks perfect too…I must make this soon! July 1, 2013 at 7:35pm Reply

    • Jaclyn: Thanks Caroline, really I suck at frosting cakes but thanks :)! July 2, 2013 at 11:05am Reply

  • cheryl: is this frosting firm enough to be piped onto cupcakes July 8, 2013 at 4:57pm Reply

    • Jaclyn: Yes sort of – it doesn’t really hold a firm shape but it shouldn’t droop down the sides of the cupcakes especially if it doesn’t get too warm. July 10, 2013 at 10:05pm Reply

  • Lyuba@willcookforsmiles: Mmmmm, yummy! I love banana flavors and this would be heaven for me :) July 9, 2013 at 6:50pm Reply

  • sally: Just pulled a pan of cup cakes out of the oven, no will power…had to have a hot one, the boys will love these during harvest! Thanks for the great receipt July 17, 2013 at 8:01am Reply

  • karen caudle: Sorry. I just made this cake and will going right back to my old recipe. Too crumbly, with a texture that more closely resembles banana bread(but not in a good way) Big disappointment. I should send you the recipe from my Mom’s old garden club cookbook. It’s really good:-( July 24, 2013 at 2:45pm Reply

    • Jaclyn: Sorry, yours must have been over-baked. Mine was very moist and soft, not crumbly. July 24, 2013 at 6:06pm Reply

  • Lisa: I didn’t find this cake crumbly at all. In fact I like it so much I’ve made it twice
    And of course the icing is delicious! July 24, 2013 at 9:13pm Reply

  • Naila: I dont have 2 tins of the same size . So can i bake the first one and use the remaining mixture after that? Orwill it make the cake turn out wrong at all?
    Thanks July 27, 2013 at 7:40am Reply

    • Jaclyn: I don’t know that you’d want to let the batter rest that long – but you could definitely give it a try. To be honest I think that’s what I did when I only had one round pan. August 6, 2013 at 9:45am Reply

  • Teresa: This cake looks great. You said this cake is fairly dense. I am going to make this cake this week. Whenever I come across a homemade cake recipe I use the one-bowl method. I combine all the dry ingredients together. Then, I cut the fat into the dry mixture until it resembles coarse sand. I measure out the wet ingredients and add that to the dry mixture. Stir on low speed with stand mixer for 30 seconds or until dry ingredients are combined. Then I beat on speed 4 for 2 minutes. Everytime I use this method for cakes, the cakes turn out light and moist.

    Can’t wait to try it. I love cake, especially banana cake.

    I’ll let you know how it comes out. August 6, 2013 at 1:59pm Reply

  • Jo: so i am making this cake but the frosting is very liquidy, i just filled the middle so far and it seems the cake is sliding off. followed the recipe to a the letter. any ideas how i can thicken it up? August 16, 2013 at 4:43am Reply

    • Jaclyn: The best thing would probably be just to chill it. The warmer it gets the softer it will become basically. You could probably also add in a little gelatin (blended with hot water first) if needed. I hope that helps! August 20, 2013 at 4:07pm Reply

  • Amanda: This cake is AMAZING, so moist and flavorful. My family absolutely loved it. I didn’t have any cream cheese on hand, so I whipped up a cinnamon buttercream frosting and it was wonderful together. Thanks for sharing this! August 21, 2013 at 3:50pm Reply

    • Jaclyn: Oh yum! The cinnamon buttercream sounds so good with this cake! I’m so glad you thought it was amazing Amanda, thanks so much for leaving a comment! August 26, 2013 at 8:49pm Reply

  • Taunya: I made this into cupcakes and used cake flour instead of all purpose. So light, fluffy and tender…. They were amazing and seriously the best cake I have *ever* baked! Thank you, I’m copying this recipe into my file. August 30, 2013 at 9:54am Reply

    • Jaclyn: Thanks for the tip Taunya – I’ll have to try the cake flour and cupcakes next time! I’m so glad you thought it was the best cake you’ve ever made :). Thanks for your comment! September 1, 2013 at 12:32pm Reply

    • Amy: Have you ever made this with cake flour? I’m planning on making it, and I’m wondering if cake flour would produce a fluffier cake or if I should just stick with ap flour. June 11, 2015 at 4:38pm Reply

      • Jaclyn: Cake flour would probably offer a slightly fluffier cake you may want to add in a little extra though since cake flour weighs less than all purpose. I’d add an extra 6 tbsp. August 5, 2015 at 11:28pm Reply

  • Linda: Spent alot of time and money on this cake and it was so solid I had to throw it out. No cake for company,so sad. September 2, 2013 at 2:33pm Reply

    • Jaclyn: Sorry to hear that Linda, something definitely must have gone wrong :(. September 6, 2013 at 1:12pm Reply

  • Victoria: Can I make this into a sheet cake? October 25, 2013 at 8:00pm Reply

    • Jaclyn: That would probably work, just be careful not to over-fill the pan. October 26, 2013 at 5:37am Reply

  • shamene@sayitwithcake: wow this is a gorgeous cake! I pinned it and I am going to try and make your frosting next time. I made a cream cheese frosting that was very runny and yours looks so good cant wait to try it! November 7, 2013 at 12:34pm Reply

  • Cindy: Thank you so much for this recipe!!!! I’ve made it 3 times in 3 weeks! I used cake flower and very ripped bananas. It’s super moist! November 29, 2013 at 6:22pm Reply

    • Cindy: Not flower but Flour!!!! November 29, 2013 at 6:22pm Reply

      • Jaclyn: I do that all the time :) November 29, 2013 at 6:59pm Reply

    • Jaclyn: I’m so happy to hear that Cindy! Thanks for letting me know you’ve enjoyed it!! November 29, 2013 at 6:59pm Reply

  • Angel Zajac: Made this as our Jesus birthday cake this year. It was fantastic! We celebrated a bit early this year! Thank you for this! December 21, 2013 at 1:41pm Reply

    • Jaclyn: I’m so glad it was enjoyed Angel! Thanks for leaving a comment! December 21, 2013 at 2:03pm Reply

  • Shekinah: If you make the icing without the whip cream will it be okay? December 24, 2013 at 11:19am Reply

    • Jaclyn: I wouldn’t recommend it because it would be runny with the amount of cream cheese it has. Instead I’d just recommend using your favorite cream cheese frosting recipe if you don’t want to use the cream. I hope you love this cake if you make it Shekinah! December 26, 2013 at 10:21pm Reply

      • Lisa: I gotta say, the icing makes the cake . Without the whipped cream it would just be like a cream cheese icing. The whipping cream lightens the cream cheese somewhat I think. I’ve made this cake 3 times and it is now my moms favorite cake. Drives her crazy when I bake but she never complains when I say I’m gonna make a banana cake! Love it, thanks for a great recipe. December 26, 2013 at 11:17pm Reply

        • Jaclyn: That’s wonderful to hear you’ve made this 3 times Lisa :)! Glad you and your mom enjoy it. Thanks for your comment! January 12, 2014 at 9:13pm Reply

          • Shekinah: I have to tell you all that I made EXACTLY the way you said with the whip cream. I wouldn’t change a thing! It was perfect and everybody loved it. I was only asking before because I didn’t have space in the fridge to hold it and I wanted to know if the frosting would keep up in room temp. It wasn’t around that long! Plus my basement was cold enough to keep it set until it was time to cut. You are so right about the whip cream in the frosting. It makes it great! Thanks again for a great cake recipe! January 13, 2014 at 9:18am

          • Jaclyn: I’m so happy to hear you liked this Banana Cake Shekinah! Now you’ve got me craving it again :). January 22, 2014 at 9:21pm

  • Vanessa Rivera: I’m making this cake for my son’s birthday party next weekend! It’s a sock monkey party, so a banana cake is a must :)))) January 9, 2014 at 11:14am Reply

    • Jaclyn: I hope he has a wonderful birthday and I hope everyone loves the cake! January 16, 2014 at 9:12pm Reply

  • Pat: Any tried this in a bundt pan? How long to bake? February 12, 2014 at 10:06am Reply

  • Jill D.: Can I make this recipe in a 9×13 pan? February 27, 2014 at 9:46am Reply

    • Jaclyn: Possibly? I can’t say for sure since I haven’t tried, sorry! March 11, 2014 at 10:41am Reply

      • Lisa: My sister has made this twice in a 9×13 pan and I just made it a couple of weeks ago in the same. I think the cooking time was close to the recipe but I don’t recall the exact length I baked it for. March 11, 2014 at 12:40pm Reply

        • Jaclyn: Thanks so much for letting us know! March 11, 2014 at 12:59pm Reply

  • Sharon: I just made 2/3 of the recipe in a ringcake silicone mould. It cooked in 42mins. So light and tasty! I made a frosting from spreadable cream cheese mixed with honey to taste. Thank you! March 20, 2014 at 3:35am Reply

    • Jaclyn: You’re welcome Sharon! Thanks for leaving a review, I’m so glad you liked it! March 20, 2014 at 10:58am Reply

  • Gustavo: The recipe is gone, can you post it again? April 18, 2014 at 1:12pm Reply

    • Jaclyn: Sorry there was a slight issue with the site but it should be there now. April 18, 2014 at 1:31pm Reply

  • Tina: I just made this and put it in the fridge for the morning. Can’t wait to try it. My only problem was that I read the recipe wrong & used 8 oz of cream cheese. Hope it’s still good. I’ll let you know. April 19, 2014 at 8:30pm Reply

    • Jaclyn: Yeah it should still be just fine :). I hope you love it Tina! April 20, 2014 at 10:12am Reply

      • Tina: My family & I tried it today and everyone loved it. I couldn’t seem to frost it the way you did :) Maybe due to the lack of cream cheese? It still came out good. Thank you for the recipe! April 20, 2014 at 5:37pm Reply

  • Tina: Also lining the pan with foil made my one of my cakes a little uneven. Next time I will leave the foil out. Thanks again. April 20, 2014 at 5:59pm Reply

  • Krystin: Do you think adding chocolate chips to the batter will change the outcome? I have a recipe for chocolate chip banana cookies that I love so I was thinking of adding them… Thanks! April 30, 2014 at 7:30am Reply

    • Jaclyn: I think that would be okay I might try minis so they don’t sink so much. May 9, 2014 at 10:55pm Reply

  • senna: Hi,

    Do you think it will be to much if I add a couple of stuff?
    1. add pineapple puree into the batter
    2. pour chocolate ganache on top of the frosting. just to add a bit of accent.

    I want to bake it for my fiance bday. He love banana and pineapple, cheese and also chocolate. do you think it will match together? June 19, 2014 at 1:57am Reply

    • Jaclyn: It might work but you might need to reduce the liquids slightly if adding the pineapple. I might use crushed pineapple instead of pureed. And the Chocolate ganache would be delicious but I might do just the ganache without the frosting so the cake isn’t too sweet. It would probably melt the frosting anyway. Hope that helps! June 19, 2014 at 9:25am Reply

      • Senna: Thank you, I will try your suggestion.

        One more question, how to reduce ingredients for 4 or 5 inch round cake pan?

        I want to make a mini size of it. June 22, 2014 at 7:12pm Reply

        • Jaclyn: If you are doing 2 layers I would half the recipe. I love mini cakes, so fun! June 22, 2014 at 9:49pm Reply

          • Senna: Many thanks ^^
            I will let you know the result as soon as I make it June 22, 2014 at 10:16pm

  • Dana: My, my, my, my, my. JACLYN! This cake. This flippin’ CAKE!

    Sweet mother of Pearl.

    I made it two days ago. It is now gone. So light and fluffy and evilly delicious from the first slice to the last. It kept getting better-tasting as time went on! RIDICULOUS.
    I have already been told – not asked, TOLD – to make it again, like, TODAY (but I was planning on that, anyway, because I’m that kind of greedy cake-fiend, tee-hee-hee).

    I haven’t made a cake from scratch in, like, twenty years. But I tell you what: I’m about to give this bad-boy another go-round in about 38 seconds.

    Thank you soooooo much for sharing! August 13, 2014 at 7:28am Reply

    • Jaclyn: I’m so happy to hear you loved it so much Dana :)!! Thanks so much for the great review! August 13, 2014 at 11:44am Reply

  • Morgan: im only 14 and I just started cooking. I was wondering how easy this really is because none of my homemade cakes turn out very good. If this isn’t very easy is there another recipe?
    ~Thanks~ January 24, 2015 at 4:17am Reply

    • Jaclyn: I’d say this one is a fairly average cake, pretty easy to make! I hope you try it and love it Morgan! January 24, 2015 at 11:00pm Reply

    • Lisa: What I love about this cake is its versatility. Aside from being a delicious cake, we’ve also done it as a sheet cake and cupcakes. It makes 24 cupcakes and the frosting is thick enough to decorate them with a piping bag. I think if you are worried about it being too difficult a cake to make, try it in a different form, delicious any way you bake it! January 25, 2015 at 10:48pm Reply

  • Debra: We don’t care for banana bread but I have made a few delicious light and fluffy banana cakes that my family loves. I tried this recipe because it made 2 layers instead of an 8 inch square. My first clue should have been
    the brown sugar. This cake turned out like banana bread not banana cake. January 27, 2015 at 1:29am Reply

  • Diane: I am wondering if I can make this cake in a 9″ x 13″ pan? Have you ever tried this? Sounds wonderful and I have numerous bananas just waiting for to be consumed.. January 27, 2015 at 6:10pm Reply

    • Jaclyn: I haven’t tried but if I’m remembering correctly previous com mentors have? I think it should be okay but I don’t know that it would all fit into the one pan? January 29, 2015 at 9:07pm Reply

  • Kimberly: I saw this on Pinterest and had some bananas that either needed to be thrown away or made into a treat. Perfect timing! I don’t own any round pans to make a layered cake and wanted to try it in a bundt pan. It worked! I kept the same baking temp, but increased the baking time to about an hour. I didn’t wait long enough after cooling to put on a plate (My fault for starting the cake at 9pm). The bottom was a little too moist. But still deee-licious!! Wish I could attach an image of my cake, I thought it turned out pretty good! :) January 30, 2015 at 11:14am Reply

  • Colleen P: I made this cake, with a different frosting recipe, for a birthday party and everybody loved it! Thank you for sharing such an awesome recipe! The cake had the best texture! Nice and dense and so moist! February 8, 2015 at 11:24am Reply

    • Jaclyn: I’m so glad everyone liked it! Thanks for your comment Colleen! February 8, 2015 at 7:01pm Reply

  • Dee: If I use cake flour would I have to sift the 3 cups.

    Thanks March 28, 2015 at 8:32am Reply

    • Jaclyn: Yes I’d recommend sifting it first. Hope you love it Dee! March 28, 2015 at 6:33pm Reply

  • Melissa: Hi there! I’m assuming you must have meant whipping cream (35%) instead of “heavy” cream, since my icing turned out ridiculously runny……. May 11, 2015 at 11:45am Reply

    • Jaclyn: No heavy cream is the best for whipping, it has the highest fat content at about 38% so it whips best. The cream cheese was probably just too warm, as long as you were able to get very stiff peaks with the cream then the problem would be the cream cheese. Sorry that happened! June 2, 2015 at 8:08pm Reply

      • Melissa: I live in Ontario and our “heavy cream” cartons are only 18% fat, and “whipping cream” is 35%. I would likely have better luck next time by using our whipping cream instead. That’s ok, lessons we learn along the way! Great recipe though, despite my icing dilemma! June 4, 2015 at 6:37pm Reply

        • Jaclyn: I’m totally wrong then :). I’m sorry that happened, next time maybe a little custard powder would help, or a little gelatin would definitely do the trick just be sure to dissolve it first. June 4, 2015 at 9:42pm Reply

  • judith: I had to stare at the frosting ingredients for a few moments to realize you meant 1 4oz. cream cheese opposed to 14oz.
    Does look yummy but I just cream my cream cheese and butter together and then add vanilla and then powdered sugar and works great. May 12, 2015 at 2:51pm Reply

    • Jaclyn: Sorry for the confusion but it is 14 oz (fourteen). It’s 1 (8 oz) package plus 3/4 of another (8oz) package. May 12, 2015 at 10:51pm Reply

  • Mary Ann: Hi Jaclyn, first, this cake was just delicious. For the past 1-1/2 years I have baked a lot of cakes in the hope of becoming a good baker. I have made 6 or so of your cakes and every single one has turned out so well. Not only have they tasted great but the instructions are always clear and I can tell the recipes are tried and true. That’s so helpful to this novice baker. So, thank you for all the wonderful recipes. I always know when I see Cooking Classy recipes they need to pinned in my file. Thank you. September 14, 2015 at 5:30pm Reply

  • Chris: Can I freeze the cake and frost later. November 19, 2015 at 10:46am Reply

  • joy: I love your cake and I wanted to try it this Christmas since we have an overripe bananas stock in fridge.I just wanna ask what can I substitute for heavy cream..I live in the Philippines and heavy cream is one of the hardest to find ingredients here..thank you. December 23, 2015 at 10:49pm Reply

  • Kelley: Just made this cake, it was wonderful! Definitely will make it again. February 16, 2016 at 4:23pm Reply

  • Jami: How far in advance can I make the frosting? I’m bringing this to Easter, and don’t want to have to frost and assemble at the gathering. Ideally, I would like to frost the night before, but you suggested 30 min prior. Just want to have the frosting ready, so I can assemble. March 26, 2016 at 3:07pm Reply

    • Jaclyn: How long it will hold up and remain fluffy will mostly depend on the environment you’re in. If it’s hot or humid not as long, where I live its fine for at least a day chilled so if you chill the cake in an airtight container it should be okay. March 27, 2016 at 12:26am Reply

  • angi: sorry but this cake did not turn out at all like the picture. it was flat and dense more like banana bread but not a good one. im so sorry unless i did something wrong but i did follow the recipe. May 11, 2016 at 6:51pm Reply

  • Brad: this cake had way too much sugar and oils in it. it seemed kind of crazy but i tried it only to find it tasted as bad as the recipe looked. wasnt happy at all. May 11, 2016 at 6:57pm Reply

  • Katalin: Hello!

    I unfortunately changed baking soda for baking powder. (Tesco is very big…) The ingredients are fantastic. All looked good but the cake didn’t bake well, inside stayed very moisty. I think our new cook is also not the best, and when I bake two cakes at the same time its not too sucsessfull. Outside burnt, inside wet. The topping was also not too solid.

    But I had a good time, and it is always worth to try the ingredients during cooking! May 29, 2016 at 10:39am Reply

  • Katalin: I made this cake two times because first time I used baking powder. Unfortunately the two cakes were quite similar. The cakes went hard outside but inside to soft and not dry. I didn’t use maschines but I think I made everything just fine. Unfortunately the cakes really need to cool down for good frosting. I must tell that this cake didn’t succeed. June 18, 2016 at 9:02am Reply

  • iris: Hi there
    May I ask what the purpose of lemon is in this recipe. I don’t have it on hand. If it is required. What can I sub it with?

    Thanks so much! July 20, 2016 at 3:15pm Reply

  • Heather: Can this be made with a substitute for lemon juice? If so what would you use? September 9, 2016 at 11:04am Reply

  • Sarah: Hello ladies (and Gents?)
    I am attempting to make this cake in England but I’m confusing myself on measurements. Does anyone have to hand the grams equivilent for the bananas, butter, oil and buttermilk?
    Also, I shall be attempting to make my own buttermilk. Does anyone know if its white or dark vinegar that needs to be added?
    Thank you all September 22, 2017 at 2:33am Reply

  • Catia software: Thanks for sharing the recipe. Just tried this Banana cake recipe. It came out very moist and taste was perfect. September 30, 2017 at 9:25am Reply

    • Jaclyn: So glad you loved it Catia! October 2, 2017 at 11:58am Reply

  • Sylvia casey: Hi, I made this recipe it was too much for two pans, I used 3 pans n my layers did not rise!!dont know what happened? My box of baking sofa was a new box November 1, 2017 at 1:31pm Reply

  • Debbe Reynolds: Made this recipe, but I made cupcakes. Husband loves banana cake and loved this. They turned out well. P.S I love all your recipes. Thank you for sharing…From a girl “Down Under” January 28, 2018 at 9:44am Reply

    • Jaclyn: Thanks Debbe! I’m glad my recipes are being enjoyed all the way in Australia! January 30, 2018 at 1:19pm Reply

  • Kimberly: Such a beautiful cake! I’m adding this to my to-do list. Thanks for sharing. April 1, 2018 at 9:11pm Reply

  • beestreats: hello Dyu mean granulated sugar or icing sugar? April 9, 2018 at 5:13am Reply

    • Jaclyn: For the cake it is granulated sugar then for the frosting it’s confectioners sugar/aka icing sugar/aka powdered sugar. April 10, 2018 at 10:09am Reply

  • Sam: Hey! This recipe sounds great, all stuff I have in my cupboards already. But…. Could I use regular milk instead of buttermilk?
    Thanks! April 22, 2018 at 11:31am Reply

    • Jaclyn: Yes but you’ll want to use the buttermilk substitute which would be to add 1 1/2 Tbsp lemon juice or white vinegar to a liquid measuring cup then add enough milk to equal 1 1/2 cups (so it you’d be adding 1 1/4 cups + 2 1/2 Tbsp milk). Then whisk and let rest 3 minutes before using in the recipe. Hope you enjoy Sam! April 22, 2018 at 10:04pm Reply

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