This Banana Cake with Cream Cheese Frosting is soft, moist, and packed with real banana flavor. It’s a classic comfort dessert that brings together the natural sweetness of ripe bananas and the creamy richness of a homemade frosting. Perfect for potlucks, family dinners, or just a sweet treat to enjoy with coffee, this recipe never fails to impress.
Why I Love This Recipe
I love how effortlessly this cake comes together with simple pantry staples. The texture is tender and moist, thanks to the sour cream and mashed bananas, while the cream cheese frosting adds a luscious, slightly tangy finish. It’s nostalgic and cozy—a dessert that reminds me of home. Plus, it’s a great way to use up those overripe bananas sitting on the counter.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Banana Cake:
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 large eggs
1 cup full-fat sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas (about 3 bananas)
For the Cream Cheese Frosting:
1/2 cup (1 stick) butter, softened
8 oz full-fat cream cheese
1 teaspoon vanilla extract
3 cups powdered sugar
2 tablespoons heavy whipping cream
Directions
I start by preheating the oven to 350°F and greasing a 9×13-inch baking dish.
In a large bowl, I cream the butter and sugar until light and fluffy.
I add the eggs, sour cream, and vanilla extract, mixing until everything is well combined.
Then I gradually add the flour, baking soda, and salt.
I fold in the mashed bananas gently.
I pour the batter into the prepared dish and smooth out the top.
I bake it for 25–35 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, I let the cake cool completely before frosting.
To make the frosting:
I beat the softened butter and cream cheese until the mixture is smooth.
Then I add the vanilla, powdered sugar, and heavy cream, beating until the frosting is creamy and fluffy.
Once the cake is cooled, I spread the frosting evenly over the top, slice it up, and serve.
Servings and timing
This recipe makes about 12 to 15 servings depending on how large I slice the pieces. Prep time: 15 minutes Bake time: 25–35 minutes Cooling & frosting time: about 45 minutes Total time: roughly 1 hour and 30 minutes
Variations
I sometimes add chopped walnuts or pecans to the batter for a bit of crunch.
A pinch of cinnamon or nutmeg can enhance the banana flavor beautifully.
Instead of a 9×13 pan, I’ve baked this in two 9-inch round pans for a layer cake version.
For a lighter version, I use Greek yogurt instead of sour cream.
Storage/Reheating
I store the cake covered in the refrigerator for up to 5 days. The cream cheese frosting holds up well when chilled. To serve, I let a slice sit at room temperature for about 15–20 minutes to soften the frosting slightly. If I want it warm, I pop a slice in the microwave for about 10 seconds, just enough to take the chill off.
FAQs
How ripe should the bananas be for this cake?
I use bananas that are very ripe—brown-spotted or even nearly black. The riper they are, the sweeter and more flavorful the cake becomes.
Can I make this cake ahead of time?
Yes, I often bake the cake a day ahead and frost it just before serving. It also tastes even better the next day after the flavors meld.
Can I freeze this cake?
I freeze the unfrosted banana cake wrapped tightly in plastic and foil for up to 2 months. I thaw it in the fridge overnight and frost it fresh.
Is it okay to use low-fat cream cheese or sour cream?
I recommend using full-fat for the best texture and richness, but it’s possible to use low-fat versions in a pinch. Just note that the frosting might be a bit softer.
What can I substitute for heavy cream in the frosting?
If I’m out of heavy cream, I’ve used milk or half-and-half. The consistency may be slightly thinner, so I adjust the powdered sugar if needed.
Conclusion
This Banana Cake with Cream Cheese Frosting is one of those timeless desserts I keep coming back to. It’s simple, satisfying, and hits all the right notes—moist cake, real banana flavor, and creamy, sweet frosting. Whether I’m baking for a group or just craving a homemade treat, this recipe always delivers.
This Banana Cake with Cream Cheese Frosting is a soft, moist dessert full of ripe banana flavor and topped with a rich, tangy cream cheese frosting. It’s a nostalgic, crowd-pleasing treat perfect for gatherings or a cozy dessert at home.
Total Time:1 hour 30 minutes
Yield:12–15 servings
Ingredients
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 large eggs
1 cup full-fat sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas (about 3 bananas)
1/2 cup (1 stick) butter, softened (for frosting)
8 oz full-fat cream cheese
1 teaspoon vanilla extract (for frosting)
3 cups powdered sugar
2 tablespoons heavy whipping cream
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cream the butter and sugar in a large bowl until light and fluffy.
Add eggs, sour cream, and vanilla extract; mix until well combined.
Gradually add flour, baking soda, and salt to the wet ingredients.
Fold in mashed bananas gently until incorporated.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake completely before frosting.
To make the frosting, beat softened butter and cream cheese until smooth.
Add vanilla extract, powdered sugar, and heavy cream; beat until fluffy and creamy.
Spread frosting evenly over the cooled cake, slice, and serve.
Notes
Add chopped walnuts or pecans for crunch.
A pinch of cinnamon or nutmeg enhances banana flavor.
Can be baked as a layer cake using two 9-inch round pans.
Greek yogurt can replace sour cream for a lighter version.
