This moist banana cake is soft, fluffy, and full of rich banana flavor. Topped with a luscious cream cheese frosting, it’s the ultimate dessert for birthdays, holidays, or any time you crave a bakery-style cake at home.
Ingredients
Banana Cake
- 2 ⅓ cups cake flour
- 1 cup packed light brown sugar
- ¾ cup granulated white sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 oz salted butter, softened softened to room temperature
- 6 tbsp neutral oil (canola, vegetable, or avocado)
- 4 large eggs room temp
- 2 tsp vanilla bean paste or extract
- 2 cups mashed very ripe bananas (about 4–5 medium bananas)
- ⅔ cup buttermilk room temp
- ½ tsp cinnamon
Cream Cheese Frosting
- 16 ounces full-fat brick cream cheese softened to room temperature
- 3/4 cup salted butter softened to room temperature
- 4 cups confectioners’ sugar
- 1 ½ tsp vanilla bea paste or extract
- pinch of salt to taste
Instructions
Banana Cake
- Preheat your oven to 350°F (177°C). Grease three 8-inch round cake pan or a 9x13 cake pan and line with parchment paper.
- Whisk together cake flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, beat butter, oil, brown sugar, and granulated sugar on medium-high for 3–4 minutes until light and fluffy.
- To the butter mixture, beat in eggs one at a time, then vanilla. Scrape bowl.
- Mix in mashed bananas (it may look slightly curdled—that’s fine).
- Add the flour mixture in 3 additions, alternating with buttermilk. (Flour → Buttermilk → Flour → Buttermilk → Flour). Mix each addition on low speed until just combined. Do not overmix.
- Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. (9x13 cakes will need longer time)
- Cool completely before frosting.
Make the Cream Cheese Frosting
- Using a handheld or stand mixer paddle attachment, beat the cream cheese and butter together on medium-high speed for about 2 minutes until smooth and creamy.
- Add the powdered sugar one cup at a time scraping down the sides every so often to ensure everything is well mixed.
- Mix in the vanilla extract, and a pinch of salt.
- If the frosting feels too thin, add more powdered sugar a little at a time. If it’s too sweet, a small pinch of salt will balance the flavor. The frosting should be soft but not runny.
- Spread the frosting generously over your cooled cake. Enjoy!
Video
Notes
- Bananas: The riper the better! You want bananas that are heavily speckled or even mostly brown for the best flavor. If yours aren’t ripe yet, speed things up by baking them (skins on) at 300°F for 20–30 minutes until blackened.
- Flour: Cake flour makes this cake extra soft and tender. You can use all-purpose flour, but the crumb will be a little denser and more “banana bread-like.”
- Buttermilk Swap: If you don’t have buttermilk, make a quick substitute with ⅔ cup milk + 2 tsp lemon juice or vinegar. Let it sit for 5 minutes before using.
- Cake Size Options: This recipe makes either a 9x13 sheet cake or a 3-layer 8-inch cake. For a smaller cake, halve the recipe and bake in one 8-inch round pan.
- Storage: Keep the frosted cake covered in the fridge for up to 4 days. Bring to room temperature before serving for the best texture. Unfrosted cake layers can be wrapped and frozen for up to 2 months.
- Make Ahead: The cake layers can be baked 1 day ahead, wrapped tightly in plastic, and stored at room temperature until frosting. The frosting can be made up to 3 days in advance and stored in the fridge—just re-whip before using.
Nutrition
Nutrition Facts
Banana Cake with Cream Cheese Frosting
Amount per Serving
Calories
526
% Daily Value*
Fat
36
g
55
%
Saturated Fat
19
g
119
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
124
mg
41
%
Sodium
416
mg
18
%
Potassium
188
mg
5
%
Carbohydrates
79
g
26
%
Fiber
1
g
4
%
Sugar
29
g
32
%
Protein
6
g
12
%
Vitamin A
1067
IU
21
%
Vitamin C
2
mg
2
%
Calcium
86
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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