This banana cake recipe with cream cheese frosting is your new go-to whenever ripe bananas show up on your counter. It’s the kind of cake that tricks people into thinking you worked way harder than you did—and who doesn’t love that? We’re talking soft, lightly sweetened cake with that real banana flavor (not the artificial kind, promise). It’s the kind of dessert you bring to a potluck and somehow everyone’s asking for the recipe before dessert plates are cleared. The cream cheese frosting? Let’s just say, if you know, you know. I make this cake when the weather’s gloomy, when guests drop by, or just when I need to clean out the fruit bowl. It never misses. It’s an easy banana cake that’s honestly a little dangerous—because you’ll find yourself going back for just one more forkful.
Table of Contents
- 1) Key Takeaways
- 2) Easy Banana Cake with Cream Cheese Frosting Recipe
- 3) Ingredients for Banana Cake with Cream Cheese Frosting
- 4) How to Make Banana Cake with Cream Cheese Frosting
- 5) Tips for Making Banana Cake with Cream Cheese Frosting
- 6) Making Banana Cake with Cream Cheese Frosting Ahead of Time
- 7) Storing Leftover Banana Cake with Cream Cheese Frosting
- 8) Try these Cakes next!
- 9) Banana Cake with Cream Cheese Frosting
- 10) Nutrition
1) Key Takeaways
- This banana cake recipe uses real ripe bananas for deep flavor
- Pairs with a tangy, creamy homemade cream cheese frosting
- Perfect balance between a banana bread and traditional cake
- Great make-ahead dessert for parties and potlucks
2) Easy Banana Cake with Cream Cheese Frosting Recipe
When you spot bananas turning brown on the counter, don’t toss them. That’s banana cake time. This recipe has become one of those quiet staples in my kitchen—the kind that gets made when nobody’s looking but disappears when everyone’s around. It leans on everyday pantry basics and turns them into something that feels like comfort with frosting on top.
Let’s be real. Some banana cakes come out dry. Or they taste like banana bread pretending to be a cake. This isn’t that. It’s soft, mellow, and smooth all the way through. The cream cheese frosting adds just enough tang to keep things interesting. People will think it took hours. You’ll know better.
Whether it’s your first time baking or you’re a seasoned baker looking for an easy win, this banana cake recipe brings results. Grab a fork. Or a spoon. Or just use your fingers—I won’t judge.
3) Ingredients for Banana Cake with Cream Cheese Frosting
Mashed Ripe Bananas: Go for the spotted, soft bananas. They’re sweeter and easier to mash. If they’re just ripe, bake them for 15 minutes at 300°F until black.
Lemon Juice: A splash keeps the bananas from going dark and adds a tiny bright note. You’ll mix this right into the mash.
Whole Milk: Adds richness and moisture. It helps give the cake that soft, tight crumb you want.
All-Purpose Flour: This is your base. Sift it if you have time, but no stress if you don’t. It works fine either way.
Baking Soda and Salt: These lift and balance. Just enough baking soda keeps things fluffy without tasting soapy.
Unsalted Butter: Room temperature is key. You want it soft enough to blend smooth with sugar.
Granulated Sugar: Two full cups sweeten the deal. It also helps create that light crumb when whipped with butter.
Eggs: Three eggs give structure and richness. Add them one at a time for best mixing.
Vanilla Extract: It’s a background flavor, but a necessary one. Go with real vanilla if possible.
Cream Cheese: Softened and smooth, this is what makes the frosting pop. Tangy and rich.
More Unsalted Butter: For the frosting, too. It adds depth and softens the cream cheese just right.
Powdered Sugar: This brings the sweetness. Sift it if you want an ultra-smooth frosting finish.
Vanilla (again): A little more for the frosting. Keeps everything tied together flavor-wise.
4) How to Make Banana Cake with Cream Cheese Frosting
Step 1: Preheat your oven to 350°F. Grease and flour a 9×13-inch cake pan. I sometimes use parchment paper at the bottom for an easier release.
Step 2: In one bowl, mash the bananas and stir in lemon juice. Set that aside.
Step 3: In another bowl, whisk together flour, baking soda, and salt. That’s your dry mix.
Step 4: Using a mixer, cream the butter and sugar until it’s pale and fluffy. That takes about 3 to 5 minutes.
Step 5: Add the eggs one by one. Mix well after each. Then add in your vanilla.
Step 6: Stir in the banana mix. Now alternate adding dry ingredients and milk. Start and end with the dry mix.
Step 7: Pour the batter into your pan. Bake 60 to 70 minutes. The top should spring back and a toothpick should come out clean.
Step 8: Let it cool completely before you frost. Trust me—don’t rush this part.
Step 9: For the frosting, beat the cream cheese and butter till smooth. Gradually add powdered sugar. Finish with vanilla. Slather generously over the cooled cake.
5) Tips for Making Banana Cake with Cream Cheese Frosting
Don’t overmix. Once the flour goes in, stir just until it’s combined. You’re baking a cake, not building gluten armor.
If your bananas are borderline underripe, you can roast them. Just place them on a baking sheet and bake until black. Cool before peeling.
Want more banana flavor? Add a pinch of cinnamon or a teaspoon of banana extract, but keep it light. Too much can be overwhelming.
The cream cheese frosting is thick. If it feels too stiff to spread, mix in a tablespoon of milk. It softens up nicely.
For an extra treat, toss in a handful of chopped walnuts or pecans into the batter. It’s not classic, but it works.
6) Making Banana Cake with Cream Cheese Frosting Ahead of Time
I’ve baked this cake a day ahead more times than I can count. The flavors deepen a bit overnight, and the texture holds up well.
If you need to prep the frosting early, store it in the fridge and give it a quick whip before spreading.
To keep the cake fresh, wrap it tightly in plastic or foil once it cools. Store at room temp overnight or refrigerate it if it’s going to sit longer.
7) Storing Leftover Banana Cake with Cream Cheese Frosting
Refrigerate any leftovers. The cream cheese frosting needs the chill to stay safe and smooth.
Use an airtight container. The cake stays soft for about four to five days in the fridge.
Want to freeze it? Sure thing. Slice it first, then wrap slices in plastic and drop them into a freezer bag. Thaw in the fridge before eating.
8) Try these Cakes next!
9) Banana Cake with Cream Cheese Frosting
Banana Cake Recipe with Cream Cheese Frosting – So Easy and Moist
Ingredients
- 1 and 1/2 cups mashed ripe bananas (about 3 large)
- 2 teaspoons lemon juice
- 1 and 1/2 cups whole milk
- 3 cups all-purpose flour
- 1 and 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened (for frosting)
- 3 and 1/2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (177°C). Grease and flour a 9×13-inch pan.
- Mix mashed bananas and lemon juice together in a bowl and set aside.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Using a mixer, cream butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla.
- Mix in the banana mixture. Alternate adding flour mixture and milk, beginning and ending with flour.
- Pour the batter into the prepared pan and bake for 60–70 minutes, or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
- To make the frosting: beat cream cheese and butter until smooth. Add powdered sugar gradually, then stir in vanilla.
- Spread the frosting over the cooled cake and refrigerate before serving for best texture.
10) Nutrition
Serving Size: 1 slice | Calories: 450 | Sugar: 38g | Sodium: 220mg | Fat: 22g | Saturated Fat: 13g | Carbohydrates: 62g | Fiber: 1g | Protein: 4g | Cholesterol: 80mg
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