Banana Cake with Cream Cheese Frosting
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 topped with a smooth and sweet cream cheese frosting is just the soft, fluffy cake for the job!
Why You’ll Love This Banana 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.
Banana Bread vs 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 my 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: I love using vanilla to add flavor to the frosting, but if you want, you could even try almond extract or lemon 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!
- Prepare: Preheat oven to 350˚F. Grease a 9×13 glass baking dish with cooking spray; set aside.
- Cream the Butter: In a large mixing bowl beat butter on high until creamy; about 30 seconds.
- Mix in Sugar: Add sugar, baking powder, baking soda, and salt; beat until combined.
- Combine with Wet Ingredients: Add egg, mashed bananas, sour cream and vanilla; beat until incorporated.
- Add Flour & Pecans: Mix in the flour; continue to mix until combined. Stir in pecans.
- Pour Batter into the Baking Dish: Transfer batter to previously prepared baking dish and, using an offset spatula, spread batter evenly.
- Bake the Cake: Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Cream Cheese Frosting. In your mixer’s bowl, combine 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.
- Let Cake Cool: Remove the cake from the oven and let it completely cool on a wire rack.
- Frost and Enjoy: Frost with the Cream Cheese Frosting. Cut and serve.
Recipe Tips
- 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.
- Don’t Over-Mix the Cake: Just make sure that all of the ingredients are combined, but don’t overmix. 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
- On the counter: Loosely cover your cake with saran wrap and store it on the counter for up to 3 days.
- In the 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.
- Freeze it: 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
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Banana Cake with Cream Cheese Frosting
Decadent, easy to make Banana Cake topped with a silky and sweet cream cheese frosting.
Ingredients
For the Cake
- 1 stick (8 tablespoons) unsalted butter, softened
- 1⅓ cups granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, at room temperature
- 1 cup mashed ripened bananas, about 2 to 3 bananas
- ½ cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped pecans or walnuts
For the Cream Cheese Frosting
- 8 ounces block of cream cheese, softened
- 8 tablespoons unsalted butter, softened
- 1 tablespoon pure vanilla extract
- 5 cups powdered sugar
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.
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.
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.
Did you make a recipe? Leave a rating
Can this recipe be used to make cupcakes?
While I havenโt tested this recipe as cupcakes, it should work! Youโll just need to adjust the baking timeโcupcakes typically bake faster than a full cake. Iโd start checking for doneness around 18-22 minutes by inserting a toothpick in the center. If it comes out clean, theyโre ready! Let me know if you give it a try! โบ๏ธ
Can you make this in a Bundt pan?
Yes, but it might take a few more minutes to bake.
Everyone here liked this recipe, delicious
I grew up on bananas in the frosting, I’ll have to try it.
This cake looks heavenly and that frosting looks so creamy and luscious!
Looks absolutely amazing! We love banana bars and cream cheese frosting is always a must, yes? Pinned!
I’m the same way, I don’t keep candy in the house, if I want something sweet, I make it..which surprisingly isn’t that often. I love banana desserts, because I feel like they aren’t OVERLY sweet. This looks just perfect!
I make most of the sweet treats I eat too. And then I open the bag of gummy worms and I am no longer responsible for my actions. I would not be able to control myself around this cake either. It looks omg good!
I love banana bread but, for some reason, have never made banana cake! I need to rectify that and make yours ASAP!! Shared on Twitter, my FB page, and pinned for later nommage!!