Here’s a classic and comforting Banana Cake with Cream Cheese Frosting — moist, flavorful, and perfect for using up ripe bananas. It’s softer and more tender than banana bread, with a rich, tangy frosting that brings it all together.
🍌 Banana Cake with Cream Cheese Frosting
🧾 Ingredients
For the Banana Cake
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1 ½ cups mashed ripe bananas (about 3 large)
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2 cups all-purpose flour
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1 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ tsp cinnamon (optional)
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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¼ cup brown sugar (light or dark)
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream or plain Greek yogurt
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¼ cup milk
For the Cream Cheese Frosting
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8 oz (1 block) cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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2–3 cups powdered sugar (to taste and texture)
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1 tsp vanilla extract
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Pinch of salt
👩🍳 Instructions
1. Preheat & Prep
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Preheat oven to 350°F (175°C).
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Grease a 9×13-inch baking pan or line with parchment.
2. Mix Dry Ingredients
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In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. Cream Butter & Sugar
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In a large bowl, beat butter with granulated and brown sugar until fluffy (2–3 min).
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Add eggs one at a time, then mix in vanilla and mashed bananas.
4. Combine Wet & Dry
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Stir in half the dry ingredients, then add sour cream and milk.
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Mix in remaining dry ingredients until just combined (don’t overmix).
5. Bake
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Pour batter into the prepared pan and spread evenly.
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Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
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Cool completely before frosting.
6. Make Frosting
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Beat cream cheese and butter together until smooth.
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Gradually add powdered sugar and vanilla, then beat until fluffy.
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Adjust thickness by adding more sugar (for stiffness) or a splash of milk (for softness).
7. Frost & Serve
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Spread frosting over cooled cake.
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Slice and enjoy! Optional: top with chopped walnuts or banana chips for extra texture.
✅ Tips & Variations
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Make it a layer cake: Divide batter into two 8″ or 9″ pans; reduce bake time to ~25 minutes.
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Add-ins: Stir in chopped walnuts, chocolate chips, or shredded coconut.
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Storage: Keep covered at room temp for 1 day or refrigerate up to 5 days. Best served slightly chilled.