Why You’ll Love Banana Cake with Cream Cheese Frosting Recipe
This recipe is simple enough for beginner bakers but still delivers bakery-style results. The cake has a tender crumb, plenty of banana flavor, and a rich, sweet finish from the cream cheese frosting. It is made with pantry-friendly ingredients, comes together in one pan, and serves a crowd with ease. It is also a great way to use overripe bananas that might otherwise go to waste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
- 1 ½ cups white sugar
- ¾ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed bananas
- ¾ cup sour milk
For the frosting:
- 1 (16-ounce) container cream cheese frosting
- 1 large ripe banana, mashed
- 1 tablespoon confectioners’ sugar, or to taste
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large mixing bowl, beat the sugar, softened butter, eggs, and vanilla extract until the mixture is creamy and smooth.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture. Stir in the mashed bananas and sour milk, mixing just until everything is combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 25 to 40 minutes, or until the cake is set and a toothpick inserted near the center comes out clean. Let the cake cool completely in the pan.
To make the frosting, stir the mashed ripe banana into the cream cheese frosting until well blended. Spread the frosting over the cooled cake, then dust with confectioners’ sugar before serving.
Servings and timing
This recipe makes 16 servings.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Keep in mind that oven performance can vary, so the actual bake time may fall closer to 25 to 40 minutes depending on your pan, oven, and the moisture in your bananas.
Variations
You can add chopped walnuts or pecans to the batter for extra crunch and nutty flavor. A handful of mini chocolate chips also pairs nicely with banana.
For a deeper flavor, try adding a pinch of cinnamon or a small dash of nutmeg to the dry ingredients.
If you prefer homemade frosting, swap the prepared cream cheese frosting for your favorite from-scratch version.
You can also turn this into cupcakes by dividing the batter into lined muffin tins and reducing the baking time until the centers spring back lightly when touched.
Storage/Reheating
Store the frosted cake covered in the refrigerator for up to 4 days. Because the frosting contains cream cheese and banana, chilled storage is best.
For the best texture, let a slice sit at room temperature for 15 to 20 minutes before serving.
You can freeze the unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before frosting and serving.
Reheating is usually not necessary, but if you want a slightly warmer slice, warm the unfrosted cake very briefly in the microwave. Frosted slices are best enjoyed chilled or at room temperature rather than heated.
FAQs
Can I use very ripe bananas for this cake?
Yes. Very ripe bananas are ideal because they are sweeter, softer, and easier to mash, which gives the cake better flavor and moisture.
What does sour milk mean in this recipe?
Sour milk is milk that has been acidified. You can make a quick version by adding a little lemon juice or vinegar to regular milk and letting it sit for a few minutes.
Can I use buttermilk instead of sour milk?
Yes. Buttermilk is a great substitute and works well with the baking soda to help create a tender texture.
Do I have to use store-bought cream cheese frosting?
No. Store-bought frosting keeps the recipe easy, but homemade cream cheese frosting works just as well if you want a more from-scratch result.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
Can I make this cake ahead of time?
Yes. You can bake the cake a day in advance, keep it covered, and frost it once fully cooled or just before serving.
Can I add nuts to the batter?
Yes. Chopped walnuts or pecans are a great addition and complement the banana flavor nicely.
Why is my banana cake dense?
Overmixing the batter or using too much banana can make the cake dense. Mix only until combined and measure carefully.
Can I bake this in round cake pans?
Yes. You can divide the batter between round pans, but the baking time will likely change, so check for doneness earlier.
Should this cake be refrigerated?
Yes. Since the frosting includes cream cheese frosting mixed with banana, refrigeration is the safest way to store it.
Conclusion
Banana cake with cream cheese frosting is a dependable dessert that is easy to make, wonderfully moist, and packed with comforting banana flavor. Whether you serve it for a family gathering, holiday table, or casual weekend dessert, it is the kind of cake that always disappears fast.
