Banana Cake with Fluffy Cream Cheese Frosting

04.01.2018

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.

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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:

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Banana Cake with Fluffy Cream Cheese Frosting

5 from 6 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

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) butter , softened
  • 1/4 cup (60ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 1/2 cup (60g) 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. 

  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

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164 comments

  • Jenna Harkins: Hi Jaclyn! This cake looks amazing! Today is our 15th wedding anniversary and I am making this to surprise my husband! Unfortunately I don’t have any round pans. Can I make in a bundt pan? Same temp.? Same bake time?
    Thanks! September 20, 2018 at 3:17pm Reply

  • LAUREN HANCOTTE: My son loves peanut butter with bananas so I’m going to make this cake but substitute the cream cheese with peanut butter. Hopefully it turns out!! August 13, 2018 at 11:02am Reply

  • Cady: Hi. The cake looks amazing. Would it be still good if I omit the sugar ? I want to make this cake for my baby 1st birthday. Thank you. August 4, 2018 at 7:33pm Reply

    • Jaclyn: I think you could maybe get away with cutting it in half but I wouldn’t go any less than that. August 4, 2018 at 10:47pm Reply

  • Kim James: Kim – Cakes just came out of the oven. Can’t wait for them to cool, so I can frost and taste! July 24, 2018 at 5:15pm Reply

  • Rachel: I don’t normally leave reviews, but my husband says this is the best cake EVER. Every time we get overripe bananas he requests this cake, and always with a look of happy longing in his eyes! We shared one slide (all he was willing to give up) with a friend who raved about it. I’m making the cake again today and I’m so excited! Thanks for a seriously amazing recipe. June 30, 2018 at 9:23am Reply

    • Jaclyn: I’m so happy you enjoyed it! Thanks for leaving a 5 star review! July 3, 2018 at 10:34am Reply

  • Bernadette deGonzague: Wondering about measurements you have 100g for 1 cup sugar… should that be 200g? May 27, 2018 at 2:00pm Reply

    • Jaclyn: Ahh so sorry, thanks for pointing that out. I’ve changed that above. June 9, 2018 at 1:16pm Reply

  • Chris: Told on yourself. I bet you got those ridges in the frosting by using very clean fingers to create them, scrapping the frosting in a bowl then eating. Haha! May 14, 2018 at 10:15pm Reply

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