Banana cake with cream cheese frosting is a moist, one-bowl cake. This easy cake recipe is great way to use up ripe bananas!
Every time I buy bananas, we end up with that last banana or two that is starting to get too ripe, and no one wants to eat the over-ripe bananas.
So, I have to make something with the leftover bananas. I end up making banana bread, banana muffins, banana bread waffles, and, of course, banana cake.
This Banana Cake with Cream Cheese Frosting is a good one. It’s really moist, and the banana flavor shines through.
It also has yummy cream cheese frosting because, after all, what goes better with banana cake than cream cheese frosting!
Ingredient notes and substitutions
- Butter: I use salted butter in both the cake and in the frosting. If you use unsalted butter, increase the salt in the cake to 3/4 teaspoon and add a couple of pinches of salt to the frosting.
- Bananas: I recommend using over-ripe bananas in this cake. Bananas that are about half yellow and half speckled work well.
- Cream cheese: I like to use full-fat cream cheese; however, reduced fat cream cheese can be used. Fat-free cream cheese is not recommended in this recipe.
- Nuts: Feel free to leave the nuts off if you don’t like them, but I think the crunch from the nuts adds something to the cake.
How to make banana cake
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Cream butter and sugar together in a mixing bowl until well-combined.
Step 2: Mix in the mashed banana and vanilla until combined.
Step 3: Mix in the eggs until combined.
Step 4: Add the dry ingredients and mix in just until combined. Don’t overmix.
Step 5: Pour the batter into the prepared pan.
Step 6: Bake.
Step 7: To make the frosting, beat the butter and cream cheese together until well combined.
Step 8: Mix in the powdered sugar and vanilla until well-combined.
Step 9: Spread the frosting over the cooled cake.
Recipe Tips!
- Cake pan prep: If you need to remove the entire cake to slice it, line the pan with parchment paper and leave a little overhang.
- Variations: There are several ways to change this recipe up to make it fit your tastes.
- Spice: You can add 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the cake. Simply stir in the spices along with the flour.
- Cinnamon frosting: You can also add a little cinnamon to the frosting (about 1/2 teaspoon to 1 teaspoon) for a yummy twist.
- Nuts: Walnuts work well in place of the pecans.
Storage
Store any leftover banana cake in an airtight container in the refrigerator. The cake will keep for up to 4 days when properly stored in the fridge.
More ways to use bananas!
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Banana Cake with Cream Cheese Frosting
Ingredients
Cake
- 1 cup granulated sugar
- 1/2 cup light brown or dark brown sugar packed
- 1/2 cup butter softened
- 1 ½ cups mashed very ripe bananas about 3 large bananas
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour properly measured
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cream Cheese Frosting
- 1/4 cup butter at room temperature
- 8 ounces cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts optional
Instructions
- Preheat oven to 350. Grease a 9×13-inch pan; set aside.
- In the bowl of an electric mixer, cream together butter and sugars.
- Add the mashed banana and vanilla. Mix well.
- Mix in eggs.
- Add the flour, baking soda, and salt. Mix in until just combined.
- Pour the batter into the prepared pan.
- Bake for 20-30 minutes. The cake will be done when a tester comes out clean.
- Let the cake cool completely.
- To make the frosting, cream together the butter and cream cheese.
- Mix in powdered sugar and vanilla extract.
- Spread the vanilla frosting over the cooled cake. Sprinkle with chopped pecans or walnuts.
- Store leftovers, covered, in the fridge.
Notes
- Butter: I use salted butter in both the cake and in the frosting.
- Bananas: I recommend using over-ripe bananas in this cake. Bananas that are about half yellow and half speckled work well.
- Cream cheese: Reduced fat cream cheese can be used. Fat-free cream cheese is not recommended in this recipe.
- Nutrition values are estimates.
Nutrition
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Originally published 4/9/12.
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Comments & Reviews
Maudie Felton says
Looks awesome gonna make it this evening when it’s cooler outside 92 right now in Missour.
Kate says
Thank you!
Anne Cashion says
This cake was simple to make and delicious! I had overripe bananas I needed to use and thought this recipe looked good, I was not disappointed!! Great for when you need a quick dessert but want something homemade!
Kate says
Thank you! I’m so glad that you enjoyed it!