Ultimate Moist Banana Cake Recipe with Cream Cheese Frosting

Welcome to the ultimate banana cake recipe, a beloved classic that promises pure comfort with every bite. This delightful cake is known for its incredibly moist texture and rich, sweet banana flavor. Topped with a luscious, tangy cream cheese frosting, it creates a harmonious balance that’s simply irresistible. Get ready to bake a dessert that will become a family favorite.

Why You’ll Love This Banana Cake

This banana cake recipe stands out for many wonderful reasons, making it a perfect choice for any baker.

• Perfectly Moist, Never Dry: The generous amount of ripe bananas ensures an incredibly tender and moist crumb, keeping the cake fresh for days.
• Intense Banana and Cinnamon Flavor: Ripe bananas and a hint of warm cinnamon create a comforting, aromatic experience that truly shines.
• Easy, Straightforward Baking Process: This recipe is designed to be beginner-friendly, guiding you through each step for a stress-free baking experience.
• Ideal Use for Overripe Bananas: Don’t throw away those spotty bananas! This recipe transforms them into a delicious dessert, maximizing flavor.
• Complements Any Occasion: From casual family gatherings to special celebrations, this moist banana cake is a crowd-pleaser that fits right in.

Ingredients

Creating this amazing banana cake recipe requires simple, accessible ingredients. Gather these items to bake a truly memorable dessert.

For the Banana Cake:

• 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large bananas)
• 3 cups (375g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups (360ml) buttermilk, at room temperature*

For the Cream Cheese Frosting:

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Notes & Substitutions

• Ripe Bananas: Use very ripe bananas with plenty of brown spots, or even almost black. The riper they are, the sweeter and more flavorful your cake will be, providing natural moisture. If you’re curious about the science, many bakers explain why overripe bananas are perfect for baking and how they boost sweetness and moisture in cakes.
• Frozen Bananas: You can freeze overripe bananas in their peels. Thaw them completely at room temperature, then drain any excess liquid before mashing to avoid a watery batter.
• Buttermilk: If you do not have buttermilk, you can easily make a substitute. Add 1 and 1/2 tablespoons of fresh lemon juice or white vinegar to a liquid measuring cup, then fill it the rest of the way to 1 and 1/2 cups with whole milk. Let it sit for 5-10 minutes until it slightly curdles before using. If you need more guidance, you can follow a simple tutorial that shows how to make a quick buttermilk substitute with milk and lemon juice step by step.
• Room Temperature Ingredients: It is crucial for butter, eggs, and buttermilk to be at room temperature. This helps them combine smoothly, creating a uniform, emulsified batter that bakes evenly.
• Flour: Always spoon your flour into the measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and a dry cake.

Equipment

Having the right tools makes baking this moist banana cake recipe even more enjoyable. You likely have most of these essential items already in your kitchen.

• 9×13 inch baking pan
• Large mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• Wire cooling rack
• Measuring cups and spoons
• Whisk

Instructions

Follow these simple steps to bake a delicious banana cake recipe that will impress everyone. Paying attention to each detail ensures a perfectly moist and flavorful result.

Prepare the Cake Batter

Preheat your oven to 350°F (177°C) and generously grease a 9×13-inch baking pan. Mash the ripe bananas well; a mixer works wonderfully for this step. Set your mashed bananas aside. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set this dry mixture aside for later use.

Using either a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on high speed for about one minute until it becomes smooth and creamy. Add both the granulated sugar and brown sugar, then continue beating on high speed for two more minutes until the mixture is light and well-creamed. Remember to scrape down the sides and bottom of the bowl with a rubber spatula as needed to ensure everything is evenly mixed.

Add the large eggs one at a time, beating on medium-high speed until each is combined. Stir in the pure vanilla extract. Then, beat in the mashed bananas until fully incorporated. Again, scrape down the sides and bottom of the bowl if necessary. With your mixer on low speed, gradually add the dry ingredients in three separate additions, alternating with the buttermilk. Mix each addition until it is just incorporated. It is essential not to overmix the batter; overmixing can lead to a dense, tough cake. The batter should be slightly thick, and a few small lumps are perfectly fine.

Bake the Cake

Evenly spread the prepared batter into your greased 9×13-inch pan. Place the pan in the preheated oven and bake for 45-50 minutes. Baking times can vary depending on your oven, so keep a close eye on your cake. The cake is finished when a toothpick inserted into the center comes out clean. If you notice the top of the cake browning too quickly, you can loosely cover it with aluminum foil for the remaining bake time. Once baked, remove the cake from the oven and set it on a wire rack to cool completely. For quicker cooling, you can transfer it to the refrigerator after about 45 minutes of initial cooling.

Make the Cream Cheese Frosting

While the cake cools, prepare your creamy frosting. In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese and softened butter together on high speed until the mixture is completely smooth and creamy. Add 3 cups of confectioners’ sugar, the pure vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds to incorporate the sugar without creating a cloud of dust. Then, switch to high speed and beat for 2 minutes until the frosting becomes light, fluffy, and creamy. If you prefer a slightly thicker frosting, you can add the extra 1/4 cup of confectioners’ sugar (this is a common choice for a sturdier frosting).

Assemble the Cake

Once the cake has completely cooled, spread the luscious cream cheese frosting evenly over the top. To help the frosting set and make clean slicing easier, refrigerate the frosted cake for at least 30 minutes before serving. This final chill also enhances the overall texture and flavor of this delightful dessert.

Pro Tips & Troubleshooting

Achieve the perfect banana cake recipe every time with these valuable tips. Address common issues to ensure your cake is always a success.

• Perfectly Ripe Bananas: This is the secret to a flavorful, moist cake. Green or yellow bananas lack the necessary sweetness and moisture.
• Do Not Overmix: Mixing the batter too much after adding the flour develops gluten, which results in a dense and tough cake. Mix until ingredients are just combined.
• Cool Completely: Frosting a warm cake will cause the cream cheese frosting to melt and slide off. Patience is key for a beautifully frosted cake.
• Cream Cheese Frosting Consistency: If your frosting is too soft, try chilling it briefly or adding a bit more confectioners’ sugar. If it is too stiff, add a tiny splash of milk or cream.
• Prevent Browning: If the cake top starts to brown excessively before the center is cooked, loosely tent it with aluminum foil. This protects the surface while the inside finishes baking.

Serving, Storage & Variations

This versatile banana cake recipe offers many possibilities, from how you serve it to how you store leftovers and creative variations.

Serving Suggestions

Serve this banana cake plain to let its rich flavors shine through. It pairs wonderfully with a cup of freshly brewed coffee or a soothing herbal tea for an afternoon treat. For an extra touch of indulgence, consider a dusting of cinnamon, a sprinkle of toasted pecans, or a dollop of whipped cream on the side.

Storage Instructions

Store any leftover frosted cake tightly covered in the refrigerator. It will stay fresh and delicious for up to 5 days. If you have an unfrosted cake, you can store it at room temperature, wrapped well, for up to 2-3 days. The frosting contains dairy, so refrigeration is essential for frosted cakes. Food safety experts also note that cream cheese frosting should be refrigerated to keep it safe and fresh, so avoid leaving your frosted banana cake at room temperature for long periods.

Freezing Instructions

You can freeze unfrosted cake layers or a whole unfrosted cake. Wrap them tightly in plastic wrap, then a layer of aluminum foil. They will keep well for up to 3 months. For a frosted cake, flash freeze it uncovered until the frosting is firm, then wrap tightly in plastic and foil. Thaw frozen cake in the refrigerator overnight before bringing it to room temperature and serving.

Variations

• Banana Cupcakes: Adapt this recipe by using a cupcake pan. Reduce the baking time to approximately 20-25 minutes, or until a toothpick comes out clean.
• Banana Bundt Cake: Pour the batter into a greased and floured Bundt pan. Increase the baking time to about 50-60 minutes, testing for doneness with a skewer.
• Banana Layer Cake: Divide the batter evenly between two 9-inch round cake pans. Adjust the baking time to around 28-32 minutes for perfectly baked layers.
• Add-ins: Enhance your cake by folding in 1 cup of chopped walnuts or pecans, 1 cup of chocolate chips (dark, milk, or white), or 1/2 cup of shredded coconut into the batter before baking.

Nutrition

Here is an estimated nutritional breakdown for one serving of this delicious banana cake, including the cream cheese frosting. Please note that these values are approximate and can vary based on specific ingredients and serving sizes.

FAQ

Here are some common questions about making this fantastic banana cake recipe.

• Why is my banana cake dry? Your cake might be dry from overmixing the batter, which develops too much gluten, or from baking it for too long. Ensure you measure flour correctly.
• Can I make this recipe gluten-free? Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your blend contains xanthan gum.
• How ripe should bananas be? Bananas should be very ripe, featuring many brown spots or even a mostly black peel. This ensures maximum sweetness and intense banana flavor.
• Can I use light cream cheese? For the best texture and richness in your frosting, full-fat brick cream cheese is highly recommended. Light cream cheese often yields a runnier frosting.
• How do I prevent frosting from being too soft? Make sure your butter and cream cheese are softened, not melted. Chilling the frosting briefly or adding an extra 1/4 cup of confectioners’ sugar can also help.

Conclusion

This ultimate banana cake recipe truly delivers on its promise of a moist, flavorful dessert crowned with a creamy, dreamy cream cheese frosting. It is a testament to the simple joy of home baking, transforming humble ripe bananas into an extraordinary treat. We encourage you to try this delightful recipe soon; its straightforward steps and incredible results will make it a cherished addition to your recipe collection.

Ultimate Moist Banana Cake Recipe with Cream Cheese Frosting

This recipe delivers an incredibly moist banana cake, perfectly spiced with cinnamon, and topped with a rich, tangy cream cheese frosting. Ideal for celebrations or a delightful everyday treat.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 3 hours hrs 35 minutes mins

Servings: 12 slices

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Banana Cake

• 1 1/2 cups mashed bananas (345g) (about 4 medium or 3 large bananas)
• 3 cups all-purpose flour (375g) (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup unsalted butter (12 Tbsp; 170g), softened to room temperature
• 1 cup granulated sugar (200g)
• 1/2 cup packed light or dark brown sugar (100g)
• 3 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups buttermilk (360ml), at room temperature

Cream Cheese Frosting

• 8 ounces full-fat brick cream cheese (226g), softened to room temperature
• 1/2 cup unsalted butter (8 Tbsp; 113g), softened to room temperature
• 3 cups confectioners’ sugar (360g), plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Equipment

• Oven
• 9x13-inch pan
• Handheld or stand mixer
• Paddle attachment
• Rubber spatula
• Whisk
• Wire rack
• Large bowl
• Toothpick
• Aluminum foil

Method

 

Cake Preparation

1. Preheat the oven to 350°F (177°C) and grease a 9x13-inch pan.
2. Mash the bananas using a mixer, then set them aside for later use.
3. Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a separate bowl and set aside.
4. In a mixer, beat softened butter until creamy, then add both granulated and brown sugars and beat for 2 minutes until creamed. Incorporate the eggs and vanilla, then beat in the mashed bananas. With the mixer on low speed, gradually add the dry ingredients in three additions, alternating with the buttermilk, mixing each addition just until incorporated without overmixing.
5. Spread the finished batter evenly into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. If the cake top browns too quickly, loosely cover it with aluminum foil.
6. Remove the cake from the oven and allow it to cool completely on a wire rack; to speed up cooling, you can place it in the refrigerator for about 45 minutes.

Frosting and Serving

1. For the frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy. Add 3 cups of confectioners’ sugar, vanilla, and salt; beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes, adding an optional extra 1/4 cup of confectioners' sugar if a thicker frosting is desired. Spread the frosting on the completely cooled cake.
2. Refrigerate the frosted cake for 30 minutes before serving to help set the frosting and make slicing easier. Store any leftover cake tightly covered in the refrigerator for up to 5 days.

Notes

If the top of the cake browns too quickly during baking, loosely cover it with aluminum foil. Refrigerating the frosted cake for 30 minutes before serving helps the frosting set and makes cutting easier.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com