Here’s a perfectly moist and flavorful Banana Cake with Cream Cheese Frosting – soft, tender crumb loaded with real banana flavor, topped with a rich, tangy cream cheese frosting. It’s a great way to use overripe bananas and makes an excellent celebration or everyday dessert.
🍌 Banana Cake with Cream Cheese Frosting
🎂 Cake Ingredients:
- 1 ½ cups (300g) granulated sugar
- 1/2 cup (120ml) vegetable oil (or melted butter)
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
- 1 ½ cups (360g) mashed ripe bananas (about 3 large bananas)
- 1 tsp vanilla extract
- 2 cups (240g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional, for warmth)
🧁 Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3–3.5 cups (360–420g) powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
🔪 Optional Add-ins:
- 1/2 cup chopped walnuts or pecans in the batter or as topping
- A pinch of nutmeg for extra spice
🧑🍳 Instructions:
Step 1: Preheat & Prepare Pan
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch pan, or line with parchment paper. You can also use two 8-inch rounds or make cupcakes.
Step 2: Mix Wet Ingredients
- In a large mixing bowl, beat sugar, oil, and eggs until light and creamy.
- Add in buttermilk, mashed bananas, and vanilla. Mix until smooth.
Step 3: Add Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gradually stir the dry mixture into the wet until just combined. Do not overmix.
- Fold in nuts, if using.
Step 4: Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes (for 9×13) or 25–30 minutes (for 8-inch rounds), until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely before frosting.
Step 5: Make the Cream Cheese Frosting
- Beat the cream cheese and butter together until smooth and fluffy.
- Add vanilla and a pinch of salt.
- Gradually add powdered sugar, 1 cup at a time, beating until smooth and fluffy. Adjust consistency with more sugar or a teaspoon of milk, if needed.
Step 6: Frost & Decorate
- Once the cake is completely cool, spread frosting evenly over the top.
- Sprinkle with chopped nuts, banana chips, or a light dusting of cinnamon if desired.
🧊 Storage:
- Store covered at room temperature for 1 day, then refrigerate for up to 5 days.
- Can be frozen (unfrosted or frosted) for up to 2 months.
💡 Tips:
- Use very ripe bananas (almost black peel) for best flavor.
- To make it extra moist, some bakers add 2 tbsp sour cream or Greek yogurt to the batter.
- For a layer cake, double the frosting recipe.
Let me know if you want a gluten-free or refined sugar-free version!