Banana Cake

Let’s talk banana cake. Not banana bread (though I love a good slice of that too)—I’m talking about soft, fluffy, sweet banana cake topped with rich, creamy cream cheese frosting. It’s the kind of dessert that feels cozy and familiar, like something your grandma might have made on a lazy Sunday afternoon.

This recipe is one I keep coming back to. It’s simple, uses everyday ingredients, and is the perfect way to use up those overripe bananas sitting on your counter. The texture is light and tender, and the flavor? Perfectly banana-y with just the right amount of sweetness.

And then there’s the frosting. Ohhh the frosting. Cream cheese and butter whipped together into silky, dreamy goodness—it takes this cake from good to can’t-stop-eating-it amazing. Trust me, you’re going to want to make this one.

I admit, I used to throw brown bananas in the compost. They just looked so icky to me, and I couldn’t imagine peeling the skin and eating one. Blech. However, little did I realize just how many uses there are for brown bananas. They are so sweet and yummy and perfect for baking.

Why You’ll Love This Recipe

• Ripe bananas finally have a purpose: No more guilt over those brown bananas on the counter.
• Ridiculously moist and tender: This cake has the perfect soft crumb that melts in your mouth.
• Simple pantry staples: No need for a special trip to the store—just everyday ingredients.
• Crowd-pleaser: It’s a hit at potlucks, birthdays, and family get-togethers.
• That dreamy cream cheese frosting: Tangy, sweet, and so smooth—it’s basically the icing on the cake.
• Quick and easy to whip up: Just two bowls, a mixer, and you’re on your way to banana cake bliss.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

For the Cake:

• Unsalted butter: Softened butter blends more easily into the batter—let it sit at room temp for about 30 minutes.
• Sugar: Granulated sugar works best, but you can reduce it slightly if you prefer a less sweet cake.
• Large eggs: Room temperature eggs help everything mix more evenly.
• Bananas: The riper, the better! Brown, spotty bananas bring the best flavor and moisture.
• Vanilla extract: Adds warmth and depth—use pure vanilla extract if you can.
• All-purpose flour: Spoon and level your flour (don’t scoop!) to avoid a dense cake.
• Baking soda: Gives the cake a nice rise—make sure it’s fresh for the best results.
• Salt: Just a little bit enhances all the other flavors.

For the Cream Cheese Frosting:

• Unsalted butter: Let it soften first so it creams nicely with the cream cheese.
• Cream cheese: Use full-fat for the richest, creamiest frosting.
• Powdered sugar: Sift it if it’s clumpy for a smoother texture.
• Vanilla extract: Rounds out the flavor and pairs beautifully with the tangy cream cheese.

How to Make This Banana Cake Recipe 

• Step One: Preheat oven to 350°F. Grease a 9×13-inch baking pan and set aside.
• Step Two: In a large bowl, beat butter and sugar with an electric mixer on medium speed until combined. Add eggs, bananas, and vanilla and beat until combined.

• Step Three: In another mixing bowl, stir together flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir to combine.

• Step Four: Pour into prepared baking pan. Bake for 45 minutes or until a toothpick comes out cleanly from the centre. Cool.

Cream Cheese Frosting

• Step One: Beat butter and cream cheese together until smooth. Gradually add in icing sugar and vanilla. Beat until smooth. Spread over the cooled cake.

What to Serve With It

Banana cake is pretty perfect all on its own (especially with that dreamy cream cheese frosting), but if you’re serving it as part of a get-together or just want to round things out a bit, here are some tasty ideas:

• Coffee or tea: A hot cup of coffee or a cozy mug of tea is the perfect match for a slice of banana cake—especially in the afternoon.
• Fresh fruit: Serve it with a side of berries or sliced strawberries for a little fresh, juicy contrast.
• Vanilla ice cream: Want to take it over the top? A scoop of vanilla ice cream on the side turns this cake into a full-on dessert moment.
• Whipped cream: Light and fluffy whipped cream adds an extra creamy touch (especially if you want a change from frosting).
• Brunch spread: This cake fits right in at brunch next to quiche, fruit salad, or muffins—it’s like banana bread’s fancier cousin.

Variations and Substitutions

• Bake as cupcakes: Pour the batter into muffin tins and reduce the baking time to around 20–25 minutes for banana cake cupcakes!
• Make it nutty: Stir in chopped walnuts or pecans for a little crunch. They pair beautifully with both banana and cream cheese.
• Add chocolate chips: Toss in a handful of chocolate chips to make it more of a dessert cake—kids love this version!
• Add a splash of lemon juice: Stir 1–2 teaspoons of fresh lemon juice into the mashed bananas before adding them to the batter. It brightens the banana flavor and adds a subtle tang that pairs beautifully with the banana and cream cheese frosting.
• Add a hint of cinnamon: Stir ½ to 1 teaspoon of ground cinnamon into the dry ingredients for a warm, cozy flavor that complements the bananas perfectly.
• Swap the frosting: Not a fan of cream cheese frosting? Try a classic buttercream, a simple vanilla glaze, or even just a dusting of powdered sugar.
• Use whole wheat flour: For a slightly heartier texture, you can replace up to half of the all-purpose flour with whole wheat flour.
• Add buttermilk for extra tenderness: Mix in ¼ to ½ cup of buttermilk for an even softer, moister crumb. If you do, slightly reduce the mashed banana or butter to balance the moisture. Don’t forget to keep the baking soda—it reacts with the buttermilk to help the cake rise beautifully.
• Go dairy-free: Use a plant-based butter and dairy-free cream cheese—there are some great options out there now.
• Egg-free option: Try using a flax egg or your favorite egg substitute if you need the recipe to be egg-free.

Storage Instructions

Got leftovers? Lucky you! Here’s how to keep your banana cake tasting fresh:

• Freezer: Want to save some for later? You can freeze the cake (with or without frosting). Wrap individual slices tightly in plastic wrap, then place them in a freezer bag or container. It’ll stay good for up to 3 months. Thaw in the fridge overnight or let it come to room temp before enjoying.
• Room temperature: If your kitchen isn’t too warm, you can store the cake (covered) on the counter for up to 2 days. Just make sure it’s in an airtight container so it doesn’t dry out.
• Refrigerator: Because of the cream cheese frosting, I usually pop mine in the fridge after the first day. It’ll keep well for about 5 days—just let it sit at room temperature for 15–20 minutes before serving so it’s nice and soft again.

Recipe Tips and Tricks

• Use overripe bananas: The more brown and spotty, the better. They add natural sweetness and make the cake extra moist.
• Don’t overmix the batter: Once you add the dry ingredients, stir just until everything is combined. Overmixing can lead to a dense cake.
• Room temperature ingredients are key: Softened butter, room temp eggs, and bananas all help everything blend smoothly.
• To check for doneness: A toothpick inserted into the center should come out clean or with just a few moist crumbs—no wet batter.
• Let it cool completely before frosting: If the cake is even a little warm, the cream cheese frosting can melt and slide right off.
• Make it ahead: This cake actually tastes even better the next day once the flavors have had time to settle.
• Double it for a crowd: Need more cake? You can easily double the recipe and bake it in two pans.

Common Issues (and How to Fix Them)

Even the best bakers run into the occasional banana cake flop! Here are some common problems and how to avoid them:

• Cake is too dense: This usually happens from overmixing the batter or using too much flour. Mix gently and measure carefully (spoon and level your flour).
• Cake is dry: Overbaking is often the culprit. Check for doneness a few minutes before the suggested bake time and use the toothpick test. Also, make sure you’re using enough mashed banana!
• Cake sank in the middle: The oven door may have been opened too early, or the cake wasn’t fully baked. Try not to peek until close to the end of the baking time.
• Batter is too wet or runny: This can happen if you use frozen bananas and don’t drain the extra liquid. Always thaw and drain well before adding them to the batter.
• Frosting is runny: Either the butter or cream cheese was too warm, or the cake wasn’t fully cooled. Chill the frosting if needed, and always frost a completely cooled cake.

How to Ripen Bananas Quickly

Craving banana cake, but your bananas are still a bit too green? Don’t worry—here are a few quick tricks to speed things up:

• Paper bag method: Place your bananas in a brown paper bag with an apple or ripe banana. Roll the top closed. The ethylene gas they release will help them ripen faster—usually within a day or two.
• Oven method: Need them right now? Place unpeeled bananas on a baking sheet and bake at 300°F for about 15–20 minutes, or until the skins turn black. Let them cool before using.
• Microwave method: Poke the banana peel a few times with a fork, then microwave for 30 seconds to 1 minute. It won’t be quite as sweet as naturally ripened bananas, but it works in a pinch!
• Freeze and thaw: If you have slightly ripe bananas, freezing them overnight and then thawing can help break down the starches and make them softer and sweeter—perfect for baking.

Can I Use Frozen Bananas?

Yes, frozen bananas work great in this recipe! Just thaw them completely, drain off any extra liquid, and mash as usual. They’ll be a bit mushier than fresh bananas, but that’s perfect for cake. It’s a great way to use up those frozen extras you’ve stashed away!

What’s the Difference Between Banana Bread and Banana Cake?

They might use similar ingredients, but banana bread and banana cake are two very different treats.

• Texture: Banana bread is denser and more hearty, often baked in a loaf pan and sliced like, well… bread! Banana cake is lighter, fluffier, and more delicate—closer to a traditional cake.
• Sweetness: Banana cake is usually sweeter and often topped with frosting (like the dreamy cream cheese one in this recipe), while banana bread tends to be more subtly sweet and served plain or with a pat of butter.
• Occasion: Banana bread feels like a cozy breakfast or snack, while banana cake is made for dessert or celebrations.

In short: banana bread is the rustic, no-fuss cousin you grab on a busy morning. Banana cake is the soft, sweet showstopper you bring out when you want to impress. Both are delicious—just in their own way!

Banana Recipes

• Banana Cupcakes
• Banana Streusel Muffins
• Banana Split Brownies
• Banana Bread Breakfast Casserole
• Banana Cake with Toffee Frosting

You’ll also like these cake recipes: Pumpkin Cake, Pineapple Cake, Earthquake Cake, and coffee cake.

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