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Banana Cake with Cream Cheese Frosting

by Katerina

5 from 2 votes

Feb 10, 2021, Updated Nov 13, 2023

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This banana cake recipe makes a moist and fluffy cake topped with the best ever cream cheese frosting. It is the most delicious way to use up ripe bananas!

Looking for an easy cake recipe that will fit any occasion? This Banana Cake with Cream Cheese Frosting is just the soft, fluffy cake for the job!

Why You’ll Love This Cake Recipe

• Great Use of Overripe Bananas: Those bananas sitting on your counter are not going to waste. This banana cake is an excellent way to use them up, transforming them into a delicious dessert.
• Moist and Flavorful: The cake is moist and packed with a rich, nutty, and sweet flavor, making it a perfect companion for your coffee or tea.
• Versatile for Any Occasion: Whether it’s a casual snack or a special celebration, this cake fits right in. Its versatility makes it a go-to treat for any event.

What is the Difference Between Banana Bread and Banana Cake?

Banana bread and banana cake may sound like the same thing, but they’re pretty different. Banana bread is firmer than most cakes are, and denser in texture, while banana cake is lighter and spongier. If you want to know which is better, I really couldn’t tell you – I love them both! (Especially this Blueberry Banana Bread.)

Recipe Ingredients

The ingredients for this cake are all pretty basic. If you’ve already got the bananas, I bet you have everything else you need as well, already in your pantry.

For the Cake

• Butter: Let it come to room temperature and soften.
• Sugar: White sugar is best for this recipe, but substitutes like honey or maple syrup can be used in a pinch. 
• Baking Powder and Baking Soda: The acidity of the sour cream will balance out the bases in these two ingredients. 
• Salt: If using Kosher salt, use a little more because the granules are bigger.
• Egg: Let this come to room temperature.
• Bananas: You’ll need 1 cup mashed, ripened bananas (about 2 to 3).
• Sour Cream: Buttermilk can also function as an acidic ingredient in banana cake. 
• Vanilla Extract: For extra sweet flavor! 
• Flour: I used 2 cups all-purpose flour.
• Nuts: Use 1 cup chopped pecans or walnuts.

For the Frosting

• Cream Cheese: You’ll need 1 package (8-ounces) cream cheese, softened (I use 1/3 Less Fat Cream Cheese).
• Butter: Also softened.
• Pure Vanilla Extract
• Powdered Sugar: I used about 5 cups.

How to Make Banana Cake from Scratch

This banana cake with cream cheese frosting is a breeze to mix together. The prep work won’t take you more than 30 minutes, and then all you have to do is wait for the cake to bake!

1. Prepare: Preheat oven to 350˚F. Grease a 9×13 glass baking dish with cooking spray; set aside.
2. Cream the Butter: In a large mixing bowl beat butter on high until creamy; about 30 seconds.
3. Mix in Sugar: Add sugar, baking powder, baking soda, and salt; beat until combined.
4. Combine with Wet Ingredients: Add egg, mashed bananas, sour cream and vanilla; beat until incorporated.
5. Add Flour & Pecans: Mix in the flour; continue to mix until combined. Stir in pecans.
6. Pour Batter into the Baking Dish: Transfer batter to previously prepared baking dish and, using an offset spatula, spread batter evenly.
7. Bake the Cake: Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
8. Make the Cream Cheese Frosting. In your mixer’s bowl, combine cream cheese, butter, and vanilla; mix until fluffy and completely combined.
9. Add Powdered Sugar: Slowly add powdered sugar, about 1/3-cup at a time; continue to mix until smooth and thoroughly incorporated.
10. Let Cake Cool: Remove the cake from the oven and let it completely cool on a wire rack.
11. Frost and Enjoy: Frost with the Cream Cheese Frosting. Cut and serve.

Tips for Success 

• Let Ingredients Come to Room Temp: When the butter, cream cheese and egg are at room temperature it makes the mixing process a whole lot easier. The texture of the cake will turn out better this way, too.
• Don’t Over-Mix the Cake: Just make sure that all of the ingredients are combined. The cake could turn out dense or tough if you mix the batter too much.
• Watch the Baking Time: The cooking time for this cake can be different depending on what your oven is like. Adjust the time accordingly – you don’t want a burnt cake on your hands! Keep an eye on the cake starting at around 32 minutes. When checking to see if the cake is done, use a toothpick – if it comes out clean, take the cake out.

How to Store

• Counter: Loosely cover your cake with saran wrap and store it on the counter for up to 3 days.
• Fridge: For a longer shelf life, wrap your cake in saran wrap or cut it into slices and transfer them to airtight containers. The cake will keep in the fridge for up to 5 days.
• Freezer: I recommend freezing individual slices to make it easier to enjoy your cake later. First, freeze the slices on a baking sheet in the freezer for about 2 hours to firm up the frosting. Then wrap each slice in saran wrap and transfer them to an airtight, freezer-safe container. The cake will keep for up to 3 months. Thaw overnight in the fridge or on the counter for a few hours before digging in.

Banana Desserts

• Banana Foster Upside Down Cake
• Banana Bread Scones
• Banana Split No Bake Cheesecake
• Banana Pound Cake

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5 from 2 votes

Banana Cake with Cream Cheese Frosting

by Katerina | Diethood

Decadent, easy to make Banana Cake topped with a silky Cream Cheese Frosting.

Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 16

Ingredients 

1x2x3x

For the Cake

• ▢ 1 stick (8 tablespoons) unsalted butter,, softened
• ▢ 1⅓ cups sugar
• ▢ 1½ teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 1 large egg,, room temperature
• ▢ 1 cup mashed ripened bananas,, about 2 to 3 bananas
• ▢ ½ cup sour cream,, room temperature
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 cups all-purpose flour
• ▢ 1 cup chopped pecans or walnuts

For the Cream Cheese Frosting

• ▢ 1 package (8 ounces) cream cheese,, softened
• ▢ 1 stick (8 tablespoons) unsalted butter, , softened
• ▢ 1 tablespoon pure vanilla extract
• ▢ 5 cups powdered sugar

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Instructions 

For the Cake

• Preheat oven to 350˚F. Lightly grease a 9×13 glass baking dish with cooking spray; set aside.
• In a large mixing bowl beat butter on high until creamy; about 30 seconds.
• Add sugar, baking powder, baking soda, and salt; beat until combined. Add egg, mashed bananas, sour cream and vanilla; beat until incorporated.
• Mix in the flour; continue to mix until combined.
• Stir in the pecans.
• Transfer the batter to the baking dish and, using an offset spatula, spread the batter evenly.
• Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

For the Cream Cheese Frosting

• In your mixer's bowl, combine the cream cheese, butter, and vanilla; mix until fluffy and completely combined.
• Slowly add powdered sugar, about 1/3 cup at a time; continue to mix until smooth and thoroughly incorporated.
• Remove the cake from the oven and let it cool completely on a wire rack.
• Frost the cooled cake with the Cream Cheese Frosting.
• Cut and Serve.

Equipment

• Measuring Cups and Spoons
• Stand Mixer
• Glass Baking Dish

Notes

• Room Temperature Ingredients: It’s easier to mix the batter when your butter, cream cheese, and eggs are at room temperature. This also helps improve the cake’s texture.
• Avoid Overmixing the Batter: Combine the ingredients just enough without overdoing it. Overmixing can lead to a dense or tough cake.
• Keep an Eye on the Oven: Baking times may vary with different ovens. Start checking your cake around the 32-minute mark. Use a toothpick to test doneness – if it comes out clean, your cake is ready.
• Cool Before Frosting: Wait until the cake is completely cool before adding frosting. Frosting it while warm could cause the cake to crumble and become messy.

Adapted from Better Homes and Gardens New Cook Book, Sixteenth Edition

Nutrition

Serving: 1slice | Calories: 428kcal | Carbohydrates: 53g | Protein: 4g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 129mg | Potassium: 130mg | Fiber: 1g | Sugar: 39g | Vitamin A: 610IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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