Moist one-bowl banana cake topped with rich cream cheese frosting. Great recipe for using 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 moist and has a nice amount of banana flavor to it.
It also has yummy cream cheese frosting, and what goes better with banana cake than cream cheese frosting!
How to make banana cake
Cream butter and sugar together in a mixing bowl until well-combined. Mix in the mashed banana and vanilla until combined.
Mix in the eggs until combined. Add the dry ingredients and mix in just until combined. Don’t overmix.
To make the frosting, beat the butter and cream cheese together until well combined. Mix in the powdered sugar and vanilla until well-combined.
Spread the frosting over the cooled cake.
Tips
- 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.
- 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.
- You can add a little cinnamon to the frosting (about 1/2 teaspoon to 1 teaspoon) for a yummy twist.
More ways to use bananas!
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Banana Cake with Cream Cheese Frosting
Ingredients
Cake
- 1 ½ cups granulated sugar
- 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
- 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 9x13-inch pan; set aside.
- In the bowl of an electric mixer, cream together butter and sugar.
- 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. Updated with new photos and tips 5/5/20.
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Comments & Reviews
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!