Go Back
A slice of moist banana cake with cream cheese frosting on a plate, featured image.

The Ultimate Banana Cake with Cream Cheese Frosting

An incredibly soft, buttery, and moist banana cake topped with a rich and tangy cream cheese frosting. Made with buttermilk for a light, bakery-style crumb that melts in your mouth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 15
Course: Baking, Cake, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium Ripe Bananas heavily spotted, mashed smooth
  • 2.5 cups All-Purpose Flour spooned and leveled
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 0.5 tsp Salt
  • 0.5 cup Unsalted Butter softened to room temperature
  • 0.5 cup Granulated Sugar
  • 1 cup Light Brown Sugar packed
  • 3 large Eggs room temperature
  • 2 tsp Pure Vanilla Extract high quality
  • 1 cup Buttermilk room temperature
  • 8 oz Cream Cheese full-fat brick, softened to room temperature
  • 0.5 cup Unsalted Butter softened to room temperature
  • 3 cups Powdered Sugar sifted
  • 1 tsp Pure Vanilla Extract

Equipment

  • 1 9x13-inch Baking Pan Or two 9-inch round pans
  • 1 Hand mixer or stand mixer Fitted with the paddle attachment
  • 1 Large mixing bowl For wet ingredients
  • 1 Medium mixing bowl, For dry ingredients
  • 1 Fork or potato masher For mashing bananas
  • 1 Rubber spatula For folding ingredients
  • 1 Measuring cups and spoons Standard set

Method
 

  1. Preheat your oven to 350°F (177°C). Grease and lightly flour a 9x13 inch baking pan (or line with parchment paper). In a medium bowl, mash the 4 overripe bananas with a fork until smooth with only small chunks remaining. Set aside.
  2. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed for about 2–3 minutes until the mixture is light, fluffy, and completely combined.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, mashed bananas, and buttermilk. (Note: The batter may look slightly curdled or separated at this stage; this is completely normal).
  5. Turn the mixer to low speed and slowly add the dry ingredient mixture to the wet ingredients. Mix just until combined and no large flour pockets remain. Do not overmix, or the cake will become dense.
  6. Pour the batter into your prepared 9x13 pan and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely in the pan on a wire rack before frosting.
  7. While the cake cools, make the frosting. In a large bowl, beat the softened cream cheese and butter together on medium speed for 2 minutes until completely smooth and creamy.
  8. Gradually add the powdered sugar one cup at a time, followed by the vanilla extract. Beat on high speed for another 1–2 minutes until silky and fluffy.
  9. Spread a thick, even layer of the cream cheese frosting over the completely cooled banana cake. Top with chopped walnuts or a dusting of cinnamon if desired. Slice and serve!

Notes

 

  • Storage: Because of the dairy in the cream cheese frosting, store any leftovers in an airtight container in the refrigerator for up to 5 days. For the best texture, let slices sit at room temperature for 15 minutes before eating.
  • Buttermilk Substitute: If you don't have buttermilk, measure 1 tablespoon of lemon juice or white vinegar into a liquid measuring cup, fill the rest up to the 1-cup line with whole milk, stir, and let it sit for 5 minutes before using.
  • Freezing: You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the fridge before frosting.