Banana Cake with Cream Cheese Frosting is perfect for a party, celebration—or just because! The tangy, rich frosting is oh-so-perfect with the sweet banana cake.
If you love banana bread and banana muffins, you’re going to adore this recipe for Banana Cake with Cream Cheese Frosting. It’s moist and flavorful, with just the right amount of sweetness. And the cream cheese frosting is absolutely divine. Trust me when I tell you that this is one cake that’s worth making from scratch!
Old-Fashioned Banana Cake Recipe
Not only is this banana cake delicious, it’s also super moist. You can thank the buttermilk for that, which makes for a nice, tender crumb. No dry cake here! Sometimes moist cakes have a tendency to be dense too, but with 3 eggs, baking soda, and baking powder for rise, you’ll find that this banana cake is light and fluffy.
The combination of fluffy cake, rich cream cheese frosting, and sweet bananas is sheer perfection on its own, but if you want to go the extra mile, consider adding chocolate chips or chopped nuts to the batter or as a garnish on top of the frosting.
See recipe card below this post for ingredient quantities and full instructions.
For the Cake:
- Ripe bananas – The darker, the better! Not only are riper bananas sweeter, they also impart more banana flavor into the cake.
- All-purpose flour
- Baking soda
- Baking powder
- Kosher salt
- Unsalted butter – Let this soften to room temperature.
- Granulated sugar
- Light brown sugar
- Eggs – These should also be at room temperature.
- Vanilla extract
- Buttermilk – And yes, your buttermilk should be room temperature too!
For the Frosting:
- Cream cheese
- Unsalted butter – Both the cream cheese and the butter should be softened, which makes it easier to whip them up into a creamy, dreamy frosting.
- Powdered sugar
- Vanilla extract
How to Make Banana Cake With Cream Cheese Frosting
Preheat your oven to 350ºF and grease a 9×13 inch baking dish with butter or cooking spray.
2. Mix the Dry Ingredients
Whisk the flour, baking soda and powder, salt, and cinnamon in a large bowl.
3. Cream the Butter and Sugar
Using an electric mixer fitted with a paddle, cream the butter and sugars together until they are light and fluffy. This should take 4 to 5 minutes. Scrape the bowl to make sure all of the butter and sugar are mixed in.
4. Finish the Batter
Add the eggs and vanilla to the bowl. Use an electric mixer to beat on medium speed until combined. Scrape the sides of the bowl and beat in the mashed banana. Reduce the mixer speed to low and alternately beat in the dry ingredients and the buttermilk until just combined.
Pour the batter into the prepared baking dish. Bake for 45-55 minutes or until a cake tester comes out clean. If the top is browning too quickly, tent it with foil. Let the cake cool completely on a wire rack before frosting it.
6. Frost the Cake
To make the frosting, beat the cream cheese and butter in an electric mixer. Mix for 3 to 4 minutes on high speed. Add the sugar and vanilla; mix on low speed, then increase the speed to high for 2 to 3 minutes. Put the frosting in the fridge for 20 minutes so it will be thickened when you frost the cake.
How to Store Banana Cake
Because this banana cake is topped with cream cheese frosting, it needs to be refrigerated. Wrap it in the baking pan or transfer it to an airtight container and store it in the fridge for 4 to 5 days. You can also freeze this cake for up to 3 months; let it thaw in the refrigerator before serving.
What is the difference between banana loaf and banana cake?
Banana loaf, or bread, is very similar to banana cake, but banana cake has a lighter, fluffier texture, while banana bread is more dense and firm.
Why is my banana cake not moist?
This banana cake recipe is super moist because it’s made with buttermilk, but if yours ends up dry, it could be because you used too much flour. Be sure to lightly spoon the flour into the measuring cup, rather than scooping it. Scooping compacts the flour, so you’ll end up using more than needed.
How ripe should bananas be for banana cake?
It’s up to you! Just keep in mind that riper bananas mean a more intense banana flavor and a sweeter cake. If you want a milder flavor or a cake that’s not as sweet, you can use bananas that are still completely yellow.
More Easy Cake Recipes
Banana Cake with Cream Cheese Frosting
- 3 large ripe bananas mashed
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ tsp cinnamon
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- ⅓ cup light brown sugar
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 ½ cups buttermilk room temperature
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Preheat the oven to 350F. Grease a 9×13 baking dish.
- Whisk together flour, baking soda and powder, salt, and cinnamon. Set aside.
- With an electric mixer fitted with a paddle, cream the butter and sugars together until light and fluffy, about 4-5 minutes. Scrape the bowl.
- Add the eggs and vanilla and beat on medium speed until combined. Scrape the bowl and beat in the mashed banana.
- On low speed, alternately mix in the dry ingredients and the buttermilk. Mix until just combined making sure not to over-mix.
- Pour batter into the prepared baking dish and bake for 45-55 minutes or until a cake tester comes out clean. If the top is browning too much, cover lightly with foil. Cool the cake completely on a wire rack before frosting.
- For the frosting, cream the cream cheese and butter in an electric mixer with a paddle attachment for 3-4 minutes on high speed. Add the sugar and vanilla and mix on low to combine, then increase the speed to high for 2-3 minutes. Refrigerate the frosting for 20 minutes before applying to the cake.