Why You’ll Love Banana Cake with Cream Cheese Frosting Recipe
This recipe is easy to make with simple pantry staples and a few ripe bananas. The cake bakes up tender and fluffy, while the cream cheese frosting adds a creamy finish that pairs beautifully with the natural sweetness of the bananas. It is baked in a 13×9 pan, which makes it convenient to serve for gatherings or to keep on hand for a sweet treat throughout the week. The flavor is classic, comforting, and always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the banana cake:
- 1/2 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1/2 cup brown sugar
For the cream cheese frosting:
- 8 ounces full-fat cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1 to 3 tablespoons milk
- Pinch of salt
Directions
Preheat your oven to 350 degrees Fahrenheit. Grease a 13×9-inch baking pan and set it aside.
Peel the ripe bananas and place them in a bowl. Mash them with a fork or potato masher until smooth.
In a large mixing bowl, combine the softened butter and granulated sugar. Add the eggs one at a time, mixing just until combined after each addition. Stir in the sour cream, vanilla extract, and mashed bananas until the mixture is smooth.
In a separate bowl, whisk together the flour, baking soda, brown sugar, and salt until evenly combined.
Add the dry ingredients to the wet ingredients in two additions. Fold gently after each addition, scooping from the bottom of the bowl and folding over just until the batter comes together.
Pour the batter into the prepared pan and spread it evenly. Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting.
To make the cream cheese frosting, beat the softened cream cheese and butter together until light, fluffy, and free of lumps.
Add the powdered sugar and vanilla extract, then mix until smooth. Add 1 tablespoon of milk and continue mixing. If needed, add more milk, a little at a time, until the frosting reaches your desired consistency.
Spread the frosting evenly over the cooled banana cake, then slice and serve.
Servings and timing
This recipe makes 15 servings.
Preparation and baking time is about 1 hour 30 minutes total, including mixing, baking, cooling, and frosting. The cake itself bakes for 30 to 35 minutes.
Variations
You can add chopped walnuts or pecans to the batter for a little crunch and extra flavor. A sprinkle of cinnamon can add warmth and make the cake feel even more cozy. For a sweeter finish, try stirring mini chocolate chips into the batter before baking. If you want to change the frosting, a simple vanilla buttercream also works well, though cream cheese frosting is the classic choice. You can also bake the batter as cupcakes and adjust the baking time accordingly.
Storage/Reheating
Store the frosted banana cake covered in the refrigerator because of the cream cheese frosting. It will stay fresh for up to 4 days. For the best texture and flavor, let a slice sit at room temperature for 15 to 20 minutes before serving.
If you want to freeze it, wrap individual unfrosted or frosted slices tightly and place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.
This cake is best served chilled or slightly brought to room temperature rather than reheated, since warming the frosting too much can make it soft and messy.
FAQs
Can I use very ripe bananas for this recipe?
Yes, very ripe bananas are ideal because they are sweeter, softer, and easier to mash, which gives the cake more flavor and moisture.
Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead and frost it once it has completely cooled. You can also make the frosting ahead and store it in the refrigerator until needed.
Do I need an electric mixer?
An electric mixer is helpful for making the frosting smooth and fluffy, but the cake batter can be mixed by hand with a whisk or spatula.
Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt can be used as a substitute for sour cream in equal amounts. It will still keep the cake moist and tender.
Why is my banana cake dense?
A dense cake can happen if the batter is overmixed. Fold the dry ingredients in gently and stop mixing as soon as everything is combined.
How do I know when the cake is done baking?
The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Can I reduce the sugar?
You can reduce the sugar slightly, but keep in mind that it may affect the texture and sweetness of both the cake and the frosting.
Can I make this recipe without frosting?
Yes, the banana cake is delicious on its own. You can serve it plain or dust it lightly with powdered sugar.
What is the best way to frost the cake?
Make sure the cake is fully cooled before spreading the frosting. This keeps the frosting thick and prevents it from melting into the cake.
Can I add nuts or chocolate chips?
Yes, both are great additions. Fold them in gently at the end so they are evenly distributed throughout the batter.
Conclusion
Banana cake with cream cheese frosting is a classic dessert that is easy to make and always satisfying. With its moist crumb, sweet banana flavor, and creamy frosting, it is a recipe that works for everyday baking as well as special occasions. Whether you serve it chilled from the fridge or let it come to room temperature, each slice is rich, soft, and full of homemade comfort.
Banana Cake with Cream Cheese Frosting
A moist and flavorful banana cake topped with rich, creamy cream cheese frosting. Perfect for gatherings or as a comforting homemade dessert.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 30 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup Unsalted Butter (softened)
- 1.5 cups Granulated Sugar
- 2 Eggs
- 1 tsp. Vanilla Extract
- 1 cup Sour Cream
- 2 cups All-purpose flour
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 3 Ripe bananas (mashed)
- 1/2 cup Brown Sugar
- 8 oz. Full-fat Cream Cheese (softened)
- 1/4 cup Unsalted Butter (softened)
- 1 tsp. Vanilla Extract
- 4 cups Powdered Sugar
- 1–3 Tbsp. Milk
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 13×9-inch pan and set aside.
- Peel ripe bananas and mash them in a bowl until smooth.
- In a large bowl, cream together the butter and granulated sugar. Add eggs one at a time, mixing after each addition.
- Mix in sour cream, vanilla extract, and mashed bananas until combined.
- In a separate bowl, whisk together flour, baking soda, brown sugar, and salt.
- Add the dry ingredients to the wet ingredients in two additions, folding gently until just combined.
- Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely.
- For the frosting, beat cream cheese and butter until smooth and fluffy.
- Add powdered sugar and vanilla extract, mixing until well combined.
- Add 1 tablespoon of milk and mix; add more as needed to reach desired consistency.
- Spread frosting evenly over the cooled cake before serving.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- Ensure the cake is fully cooled before frosting to prevent melting.
- Store leftovers in the refrigerator for up to 4 days.
- You can add chopped nuts or chocolate chips for extra texture.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 260 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
