Banana Cake Recipe – With Cream Cheese Frosting
I’ve been quietly perfecting this banana cake recipe in my kitchen for a while—testing, tweaking, and (let’s be honest) enjoying more than a few slices “for science.” Today I’m thrilled to finally share it with you: my favorite banana cake with cream cheese frosting that’s moist, flavorful, and always a hit.
If your kitchen counter is home to a few overripe, spotty bananas right now, this is the perfect way to use them up. The cake has a tender, fluffy crumb (more cake than bread), loads of real banana taste, and that tangy cream cheese frosting takes it to decadent levels.
My daughter recently shared this cake with her college friends, and the compliments rolled in—from her pals and even their parents! One friend said it stands alone beautifully without frosting, but the cream cheese layer makes it irresistible. Keep reading for all the details.
Why You’ll Love This Banana Cake Recipe
- Ultra-moist thanks to very ripe bananas and buttermilk
- Big, natural banana flavor with subtle caramel notes from brown sugar
- Tender, melt-in-your-mouth crumb that’s light and fluffy
- Tangy cream cheese frosting that balances the sweetness perfectly
- Super versatile: sheet cake, layers, or cupcakes
- A true crowd-pleaser
A Quick Note on Bananas
Ripe bananas are the secret to big flavor and moisture—aim for heavily speckled or even black ones for the deepest, sweetest taste!
Quick Ripening Trick (If They’re Not Quite Ready)
If your bananas need a boost, roast them unpeeled in a 350°F oven for 8–12 minutes (flipping halfway) until soft and fragrant. This intensifies the sweetness and makes mashing effortless.
Using Frozen Bananas (A Game-Changer!)
Frozen bananas are excellent for this recipe. Freezing breaks down the cell walls, making them extra mushy and easy to mash, while the sugars often concentrate for even more pronounced banana flavor.
Key Step: Handling the Thawed Liquid
Thawed frozen bananas release a pool of brown liquid (usually ~¼ cup from 3–4 bananas). This is the “juice” from ruptured cells—essentially moisture that would release during baking anyway from fresh overripe bananas, but freezing separates it as extra “free water.”
- Adding it all can make the batter too wet, leading to a denser or gummy texture.
- Draining most or all of it keeps the crumb tender and moist like your recent perfect bake.
Best Method for My Recipe:
- Thaw frozen bananas at room temperature (or in the fridge overnight) in a colander or bowl to catch drips. (Peel before freezing for easier handling!)
- Drain off the excess brown liquid—discard it, or save it for a smart swap.
- Mash the drained bananas well and measure to ~345–360g / 1½ cups.
- Optional flavor boost: If you collect ~¼ cup liquid, substitute an equal amount of the buttermilk with it (e.g., use 1¼ cups buttermilk + ¼ cup banana liquid). This recaptures the pure banana sugars and flavor without over-wetting the batter.
This gives you moist, flavorful results every time—often with that extra banana punch from the freezing process. It’s super convenient for using up freezer stash bananas too!
Pro Tips for the Best Results
- Bring eggs, butter, and buttermilk to room temperature for smooth mixing and even baking.
- Fold gently after adding flour—overmixing leads to a tough texture.
- Cool the cake completely before frosting to avoid melty disasters!
- Store frosted cake in the fridge (up to 4–5 days); let slices come to room temp for peak flavor.
This cake has become a fast family favorite, and I hope it brings the same empty plates and happy smiles to your home. Bake it soon, share with friends, and let me know in the comments how it goes—I’d love to hear your twists!
Happy baking!
The Best Banana Cake Recipe with Cream Cheese Frosting
Print Recipe
equipment (affiliate links
- kitchen scale for best accuracy
- hand mixer or
- Parchment paper if making a layer cake
Ingredients
Cake
- 1½ c. (345g g) bananas very ripe and mashed – 3-4 medium bananas (up to 360g)
- 1 tsp. lemon juice
- 3 c. (375 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 1½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. ground cinnamon
- ¾ c. (170 g) salted butter room temperature
- 1 c. (200 g) granulated sugar
- ½ c. (100 g) light brown sugar packed
- 3 large eggs room temperature
- 2 tsp. vanilla extract
- 1½ c. (360 g) buttermilk room temperature
Cream Cheese Frosting
- 8 oz. (226 g) full-fat cream cheese softened
- ½ c. (113 g) salted butter softened
- 1 tsp. vanilla extract
- ⅛ tsp. salt
- 3½ c. (420 g) powdered sugar sifted
- 1 tbsp. heavy cream optional for fluffier texture
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan (or two 9-inch rounds) and line with parchment (optional).
- Mash bananas with lemon juice until mostly smooth (small chunks OK). Set aside.1½ c. (345g g) bananas1 tsp. lemon juice
- Whisk flour, baking soda, salt, and cinnamon in a medium bowl.3 c. (375 g) unbleached all-purpose flour (RECOMMEND WEIGHING)1½ tsp. baking soda½ tsp. salt1 tsp. ground cinnamon
- Beat butter, granulated sugar, and brown sugar until light and fluffy (~2–3 minutes).¾ c. (170 g) salted butter1 c. (200 g) granulated sugar½ c. (100 g) light brown sugar
- Add eggs one at a time, then vanilla.3 large eggs2 tsp. vanilla extract
- Alternate adding dry ingredients and buttermilk (start/end with dry). Mix just until combined.1½ c. (360 g) buttermilk
- Fold in mashed bananas.
- Pour into prepared pan(s). Bake 30–35 minutes (9×13) or 25–30 minutes (rounds) until toothpick comes out clean or with moist crumbs.
- Cool in pan 10 minutes, then fully on wire rack.
- For frosting: Beat cream cheese and butter until smooth. Add vanilla/salt, then gradually powdered sugar. Add cream if needed for spreadability.8 oz. (226 g) full-fat cream cheese½ c. (113 g) salted butter3½ c. (420 g) powdered sugar1 tsp. vanilla extract⅛ tsp. salt1 tbsp. heavy cream
- Frost cooled cake. Garnish with nuts, banana slices (add just before serving a slice, or cinnamon.
Notes
- Use very ripe bananas for best flavor/moisture.
- Room-temp ingredients help emulsify and lighten cake.
- Store frosted cake in fridge up to 4–5 days; bring to room temp before serving.
- Unfrosted layers freeze up to 2 months.
- Using Frozen Bananas:
- Frozen bananas work great—freezing concentrates flavor!
- Thaw in colander, drain excess brown liquid (~¼ cup from 3–4 bananas).
- Mash drained bananas to 1½ cups.
- Optional: Substitute drained liquid for equal amount of buttermilk (e.g., 1¼ cups buttermilk + ¼ cup banana liquid) to keep moisture perfect without over-wetting batter.
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