Banana Cake

Whenever I have brown bananas on the counter I usually make my classic banana bread or chocolate banana bread, but sometimes I like to make Banana Cake. It is the perfect dessert for any occasion.

The cake is incredibly moist, bursting with banana flavor, and covered in luscious cream cheese frosting. It’s the perfect recipe for using up brown bananas….and if you don’t have brown bananas, ask your neighbors because you are going to want to bake this cake ASAP!

The cake is made with basic ingredients and easy to make. I love that it is made in a 9×13-inch pan. It is a great dessert to take to parties and potlucks. It transports well, is perfect for sharing, and is always a crowd pleaser. I guarantee you will come home with an empty pan.

Cake Ingredients

• All-purpose flour– spoon and level when measuring!
• Baking soda & baking powder– check the dates and make sure they are fresh.
• Cinnamon– banana and cinnamon pair really well together.
• Salt– to enhance all of the flavors.
• Butter– use unsalted butter that is at room temperature.
• Sugar– granulated and brown sugar.
• Eggs– use large eggs that are at room temperature.
• Vanilla extract– always use pure vanilla extract.
• Bananas– use bananas that are very dark brown and over ripe, they will be sweeter. You will need about 4 medium bananas or 3 large bananas. Mash with a fork before using.
• Buttermilk– at room temperature. If you don’t have buttermilk on hand, you can make it by combining 1 tablespoon of lemon juice or white vinegar to 1 ½ cups whole milk. Let the mixture sit for 5 minutes, then use in place of buttermilk in the recipe.

Cream Cheese Frosting

• Cream cheese– use full-fat brick cream cheese that is at room temperature.
• Butter– use unsalted butter that is at room temperature.
• Confectioner’s sugar– also known as powdered sugar.
• Vanilla extract– just a splash!
• Salt– just a pinch!

How to Make Banana Cake

• Preheat the oven to 350 degrees F. Grease a 9×13-inch metal baking pan with cooking spray and set aside.
• In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.

• In the bowl of a stand mixer (or with a hand mixer), beat the butter and sugar together until creamy and smooth, about 3 minutes. Stopping to scrape down the bowl with a spatula, as necessary.
• Beat in the eggs, one at a time, and add the vanilla extract.
• Add the mashed bananas and mix until combined. Scrape down the sides of a the bowl with a spatula, if necessary.

• With the mixer on low, slowly add the dry ingredients in three rounds, alternating with the buttermilk, until completely combined. You want to end with the dry ingredients. Don’t over mix.

• Pour batter into prepared pan and bake for 35 to 45 minutes, check early to be safe, every oven is different. Cake is done when a toothpick inserted in the center comes out clean.

• Remove cake from the oven and allow to cool completely before frosting.

• To make the cream cheese frosting, beat the cream cheese and butter on high speed until smooth and creamy, about 2 to 3 minutes. Add the vanilla and mix to combine. Add the confectioner’s sugar one cup at a time, beating well between each addition. Start with 3 cups and add additional confectioner’s sugar ¼ cup at a time until desired consistency is reached.

• With a spatula, spread cream cheese frosting evenly on cooled cake. Cut into pieces and serve.

Variations

• Chocolate Chips– stir in 1 to 1 ½ cups chocolate chips into the cake batter.
• Nuts– add chopped walnuts or pecans to the cake batter.
• Frosting– instead of cream cheese frosting, use chocolate frosting, peanut butter frosting, or vanilla frosting. If you don’t like frosting, you can serve the cake plain with a dusting of confectioner’s sugar and whipped cream.
• Garnish– top with fresh banana slices, sprinkles, or chopped nuts!

How to Store & Freeze

• Storing: Cover the frosted cake tightly with plastic wrap (or a lid if your pan has one) and refrigerate for up to 4 days. You can enjoy the cake cold or let it come to room temperature before serving. I think it is good both ways.
• Freezing: Freeze frosted or unfrosted cake in a freezer container for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, and serve. If the cake is unfrosted, make the frosting, frost, and serve.

More Cake Recipes

• Easy Chocolate Cake
• Chocolate Sour Cream Bundt Cake
• Banana Bundt Cake
• Chocolate Cake
• Flourless Chocolate Cake
• Lemon Blueberry Ricotta Cake

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Cake

Banana Cake with Cream Cheese Frosting

5 from 1 vote

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Cuisine American

Servings 16

Cook ModePrevent your screen from going dark

Ingredients  

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For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• 3/4 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups mashed brown bananas, about 4 medium bananas
• 1 1/3 cups buttermilk, at room temperature

For the Frosting:

• 8 ounces full-fat brick cream cheese, at room temperature
• 1/2 cup unsalted butter, at to room temperature
• 3 1/2 cups confectioners’ sugar
• 1 1/2 teaspoons pure vanilla extract
• Pinch of salt

Instructions 

• Preheat the oven to 350 degrees F. Grease a 9×13-inch metal baking pan with cooking spray and set aside.
• In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
• In the bowl of a stand mixer (or with a hand mixer), beat the butter and sugar together until creamy and smooth, about 3 minutes. Stopping to scrape down the bowl with a spatula, as necessary.
• Beat in the eggs, one at a time, and add the vanilla extract.
• Add the mashed bananas and mix until combined. Scrape down the sides of a the bowl with a spatula, if necessary.
• With the mixer on low, slowly add the dry ingredients in three rounds, alternating with the buttermilk, until completely combined. You want to end with the dry ingredients. Don’t over mix.
• Pour batter into prepared pan and bake for 35 to 45 minutes, check early to be safe, every oven is different. Cake is done when a toothpick inserted in the center comes out clean.
• Remove cake from the oven and allow to cool completely before frosting.
• To make the cream cheese frosting, beat the cream cheese and butter on high speed until smooth and creamy, about 2 to 3 minutes. Add the vanilla and mix to combine. Add the confectioner’s sugar one cup at a time, beating well between each addition. Start with 3 cups and add additional confectioner’s sugar ¼ cup at a time until desired consistency is reached.
• With a spatula, spread cream cheese frosting evenly on cooled cake. Cut into pieces and serve.

Notes

Store the cake covered in the refrigerator for up to 4 days. 

Nutrition

Calories: 434kcal, Carbohydrates: 69g, Protein: 5g, Fat: 19g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 85mg, Sodium: 261mg, Potassium: 178mg, Fiber: 1g, Sugar: 39g, Vitamin A: 720IU, Vitamin C: 1mg, Calcium: 71mg, Iron: 1mg

Keywords banana, cream cheese