Here’s a delicious, moist, and creamy Banana Cake recipe with a rich cream cheese frosting—perfect for using overripe bananas!
🍌 Creamy Banana Cake Recipe
Ingredients
For the Cake:
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1 ½ cups mashed ripe bananas (about 3–4 bananas)
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2 ½ cups all-purpose flour
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1 ½ tsp baking soda
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¼ tsp salt
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½ tsp ground cinnamon (optional)
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¾ cup unsalted butter, softened
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1 cup granulated sugar
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½ cup packed brown sugar
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3 large eggs
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1 tsp vanilla extract
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1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice or vinegar, let sit 5 mins)
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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3–4 cups powdered sugar (adjust to your sweetness preference)
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1 tsp vanilla extract
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Pinch of salt
Instructions
1. Preheat Oven & Prepare Pans
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×13-inch pan or two 9-inch round cake pans.
2. Mix Dry Ingredients
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In a bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
3. Cream Butter & Sugar
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In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
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Add eggs one at a time, beating well after each.
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Mix in vanilla and mashed bananas.
4. Combine Wet and Dry
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Alternate adding the flour mixture and buttermilk to the wet mixture, starting and ending with flour.
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Mix until just combined (do not overmix).
5. Bake
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Pour batter into prepared pan(s).
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Bake for 35–40 minutes (for 9×13) or 25–30 minutes (for round pans), or until a toothpick comes out clean.
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Cool completely before frosting.
🧁 Cream Cheese Frosting
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Beat cream cheese and butter until smooth and creamy.
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Gradually add powdered sugar, beating until fluffy.
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Mix in vanilla and salt.
✅ Tips
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Add-ins: Stir in chopped walnuts or chocolate chips for extra texture.
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Make Ahead: Banana cake can be baked a day ahead and stored in the fridge (unfrosted or frosted).
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Storage: Keep frosted cake refrigerated for up to 5 days.