Banana Cake with Cream Cheese Frosting is super delicious and a favorite in our house! This is the best banana cake recipe you will find! It is light, full of flavor, and is irresistible with the addition of cream cheese frosting on the top.

Banana Cake with Cream Cheese Frosting

I grew up eating banana cake. Mom would also buy the box mix and we gobbled it up, but I always felt like it was missing a little something so I set out to make the best banana cake. After years of trying I have finally created the best recipe for homemade banana cake. This banana cake is light, moist, and tastes like you are eating banana bread that is topped with cream cheese. You are going to fall in love with this banana cake with cream cheese frosting made from scratch. If you love banana flavor you will want to try our Air Fryer banana chips as well as our cranberry banana bread.

How to Make Banana Cake with Cream Cheese Frosting

Preheat the oven to 275°. Prepare a 9 x 13 baking pan with parchment paper spritzed with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. These are the dry ingredients.

In a different bowl, combine the mashed bananas, lemon juice, and buttermilk. Set aside. These are the wet ingredients.

In a mixing bowl, beat the butter until creamy, about 3 minutes. Scrape down the sides. Add the sugar and continue beating until fluffy, about 5 minutes. Scrape down the sides again.
Beat in the eggs and vanilla extract just until blended.
Alternating, add the dry and wet ingredients into the batter just until mixed.

Transfer the batter to the prepared 9 x 13 baking pan.

Bake the cake for one hour or until a toothpick inserted in the center returns clean.

Cool completely on a wire rack.
Meanwhile, prepare the frosting by beating the cream cheese and butter together until smooth. Add the vanilla, powdered sugar, and salt. Beat slowly until combined and then increase the speed to medium-high, continuing to beat until the fruiting is fluffy and smooth.

Using the parchment paper, lift the cake from the pan and place it on a serving dish. Spread the frosting over the cake.

Garnish the cake with sliced bananas and chopped nuts, if desired.

Tips Tricks and FAQs

Be sure to test your cake prior to removing it from the oven. Insert a toothpick into the middle of the cake and if it comes out clean then your cake is done.
I prefer to frost the cake right before serving. This helps it to stay fresh and prevents the cake from splitting due to the weight of the frosting.
The riper the bananas the better when it comes to this cake. They provide the most flavor.
When it comes to the frosting you want to whip the butter and cream cheese really really well. This helps the frosting be so light and fluffy.

Storage

Once your cake is frosted you will want to store it covered in the fridge for up to 4 days.

Can you freeze banana cake?

Yes, this banana cake will freeze fine. You will want to freeze it prior to adding the frosting to the cake. Wrap the cake in plastic and then again in foil. This will keep for up to 3 months. When you are ready to enjoy, set it on the counter at room temperature to thaw. Add the cream cheese frosting and enjoy.

Can I make this cake ahead of time?

Yes, you can make this banana cake ahead of time. Once baked, let it cool completely. Once cooled, cover with plastic and let it sit. Frost right before serving.

Banana Cake with Cream Cheese Frosting pin

Why is my banana cake dense?

One of the most common reasons that banana cake is dense is that you did not use enough baking soda. When you have many wet ingredients it throws off the consistency a bit so you may want to add more baking soda and baking powder if your cake is dense.

Banana Cake with Cream Cheese Frosting

Ingredients

3 cups flour, spooned and leveled
1 ½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, room temperature
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 cups mashed, ripe bananas (about 3)
2 teaspoons freshly squeezed lemon juice
1 ½ cup buttermilk
For the frosting:
1 (8 ounce) package cream cheese, room temperature
⅓ cup unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
Pinch salt

Instructions

Preheat the oven to 275°. Prepare a 9 x 13 baking pan with parchment paper spritzed with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. These are the dry ingredients.
In a different bowl, combine the mashed bananas, lemon juice, and buttermilk. Set aside. These are the wet ingredients.
In a mixing bowl, beat the butter until creamy, about 3 minutes. Scrape down the sides. Add the sugar and continue beating until fluffy, about 5 minutes. Scrape down the sides again.
Beat in the eggs and vanilla extract just until blended.
Alternating, add the dry and wet ingredients into the batter just until mixed.
Transfer the batter to the prepared 9 x 13 baking pan.
Bake the cake for one hour or until a toothpick inserted in the center returns clean.
Cool completely on a wire rack.
Meanwhile, prepare the frosting by beating the cream cheese and butter together until smooth. Add the vanilla, powdered sugar, and salt. Beat slowly until combined and then increase the speed to medium-high, continuing to beat until the fruiting is fluffy and smooth.
Using the parchment paper, lift the cake from the pan and place it on a serving dish. Spread the frosting over the cake.
Garnish the cake with sliced bananas and chopped nuts, if desired.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 451Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 71mgSodium: 225mgCarbohydrates: 77gFiber: 1gSugar: 56gProtein: 5g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Banana Cake with Cream Cheese Frosting