This banana cake with cream cheese frosting is a soft, cozy, crowd-pleasing dessert that turns overripe bananas into something truly special. The cake is tender with rich banana flavor, and the tangy cream cheese frosting takes it over the top. I love how this recipe strikes the perfect balance between comforting and indulgent.
Why You’ll Love This Recipe
I get bold banana flavor in every bite thanks to plenty of ripe mashed bananas.
The cake is moist, tender, and lighter than banana bread but still satisfyingly dense.
Cream cheese frosting adds a perfect tang that complements the banana sweetness.
It’s quick to put together and bakes in a simple 8-inch pan, no layering or fancy techniques required.
I’ve made this for over a decade, and it always gets rave reviews from friends and family.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake:
all-purpose flour
baking powder
baking soda
salt
unsalted butter
canola oil
granulated sugar
large eggs
vanilla extract
mashed ripe bananas
milk
For the frosting:
cream cheese
vanilla extract
confectioners’ sugar
chopped toasted nuts (optional)
Directions
I start by preheating the oven to 375°F (190°C) and greasing an 8-inch square baking pan.
I whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
Using a mixer, I beat the butter, oil, and sugar until light and fluffy.
I add in the eggs one at a time, then stir in the vanilla.
In another bowl, I mash the bananas with milk.
I mix in half the flour mixture to the wet ingredients, followed by the banana mixture, then the rest of the dry mix.
I pour the batter into the prepared pan and bake for 40–45 minutes, until a toothpick comes out clean.
After letting the cake cool completely in the pan, I prepare the frosting. I beat the cream cheese and vanilla until smooth, then slowly add in the confectioners’ sugar.
Once the cake is cool, I frost it generously and add chopped nuts on top if I want extra texture.
Servings and timing
This recipe makes 12 servings. Prep time: 30 minutes Cook time: 45 minutes Total time: 1 hour 15 minutes
Variations
I sometimes add chopped walnuts or pecans directly into the batter for extra crunch.
A pinch of cinnamon or nutmeg gives a nice warm spice note.
Instead of cream cheese frosting, I’ve topped this with powdered sugar or even a drizzle of caramel.
For a party version, I like serving it with vanilla ice cream or fresh berries.
Doubling the recipe makes enough for a 9×13-inch cake to serve a bigger group.
Storage/Reheating
I store the cake in the refrigerator for up to 3 days, covered tightly.
Before serving, I let slices sit at room temperature so the cake softens and the frosting gets creamy again.
For freezing, I wrap the unfrosted cake in plastic and foil, and it keeps well for up to 2 months. I thaw it overnight in the fridge before frosting.
I can also freeze individual frosted slices by freezing them until solid, then wrapping them for storage.
FAQs
How ripe should the bananas be?
I use bananas that are very ripe—deep yellow with lots of brown spots. The more ripe, the sweeter and more flavorful the cake turns out.
Can I use frozen bananas?
Yes, I thaw them completely and mash before measuring. Frozen bananas work well in this recipe and are a great way to cut down food waste.
Why did my cake turn out too dense?
I make sure not to overmix the batter, especially after adding the flour. Measuring the banana amount accurately and using fresh leavening also helps.
Can I make this into cupcakes?
Absolutely. I follow the same recipe, pour into lined muffin tins, and bake for 18–22 minutes. I check with a toothpick to be sure they’re done.
Do I have to refrigerate the cake?
Yes, because of the cream cheese frosting. I always store it in the fridge and let slices sit out before serving for best flavor and texture.
Conclusion
This banana cake with cream cheese frosting is one of those simple bakes I keep coming back to. It’s cozy, nostalgic, and always hits the spot—whether for a casual dessert, a special birthday, or just to use up those overripe bananas sitting on the counter. The balance of sweet banana flavor and creamy frosting is irresistible, and I hope it becomes a favorite in your kitchen too.
This banana cake with cream cheese frosting is a soft, moist dessert made with ripe bananas and topped with a tangy, creamy frosting. It’s easy to make, perfect for casual gatherings, and always a crowd-pleaser.
Total Time:1 hour 15 minutes
Yield:12 servings
Ingredients
For the Cake:
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup unsalted butter, softened
¼ cup canola oil
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup mashed ripe bananas (about 2–3 bananas)
¼ cup milk
For the Frosting:
8 oz cream cheese, softened
1 tsp vanilla extract
1½ cups confectioners’ sugar
Chopped toasted nuts (optional, for topping)
Instructions
Preheat oven to 375°F (190°C). Grease an 8-inch square baking pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat butter, oil, and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla extract.
In another bowl, mash bananas and stir in milk.
Add half of the dry ingredients to the wet ingredients, then the banana mixture, then the remaining dry ingredients. Mix until just combined.
Pour batter into prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan.
To make frosting, beat cream cheese and vanilla until smooth. Gradually add confectioners’ sugar and beat until fluffy.
Frost the cooled cake and top with chopped nuts if desired.
Notes
Add chopped walnuts or pecans to the batter for crunch.
A pinch of cinnamon or nutmeg adds warmth.
Double the recipe for a 9×13-inch cake.
Serve with vanilla ice cream or berries for a festive touch.
Use powdered sugar or caramel drizzle as alternative toppings.
