My Banana Cake with Cream Cheese Frosting features lemony banana flavor and a frosting that couldn’t get any more moist! Banana-Bana-Bo-Bana delicious!
The only way you could make this Banana Cake with Cream Cheese Frosting any better is to double the recipe and make it a 2 layer banana cake with cream cheese frosting! I just love how the lemon gives it the perfect tang, and it has buttermilk to make the moisture meter skyrocket! This cake puts all other banana cakes to shame!
Even when you make this a gluten free banana cake with cream cheese frosting, you still can’t go wrong. You still get to have the cream cheese, right?! Another variation is to make it a banana cake with sour cream frosting, or you could give banana cake frosting without cream cheese a whirl and make good old-fashioned vanilla frosting.
I could talk about banana cake all day, but let’s switch detour for a moment and talk about banana pie! My Banana Cream Pie and Coconut Banana Cream Pie are 2 of my faves. With or without coconut, banana cream pie is the best! And, each of these recipes has a crust to die for – one with Nilla Wafers, and one macaroon-style made with butter and toasted coconut. This makes me think of an old-fashioned diner where the bad coffee is made good with these kinds of classic pies.
How to Make Banana Cake with Cream Cheese Frosting
Like most cakes, Banana Cake with Cream Cheese Frosting is comprised of two parts, the cake and the frosting, duh.
Cake – Mix mashed bananas with lemon juice and set aside. Whisk dry ingredients and set aside.
Cream butter and sugar. Add eggs and stir in vanilla. Beat in flour mixture alternately with buttermilk. Add bananas and mix until evenly distributed. Spread into pan, bake, and put cake directly in the freezer for 45 minutes.
Frosting – Cream butter and cream cheese. Add vanilla. Turn mixer to low and slowly add powdered sugar. Up the mixer to medium. Beat until smooth. Spread frosting over cooled cake.
Is This A Banana Pudding Cake?
No, but I’m glad you asked because everyone needs to know about my Banana Pudding Cake! This creamy-dreamy, 3-layer banana cake with cream cheese icing is a real showstopper! This cake is absolutely packed with banana flavor, and everyone’s jaws will drop the moment they lay eyes (and or mouth) on it!
Can You Make Easy Banana Cake Recipe Ahead Of Time?
To make this easy banana cake recipe ahead of time, you can freeze it for 45 minutes after baking and transfer to the fridge for up to 2 days or keep it in the freezer for up to 3 months.
More Moist Banana Cake Recipe From Scratch:
Banana Pudding Poke Cake
Making Banana Pudding Poke Cake can be fun for the whole family! What little kid isn’t gonna want to poke holes in a cake with the anticipation of pouring pudding on it afterward?! So, pull up a step stool and get the kiddos in on this one!
Banana Split Cake
I am just having too much fun! Now, I get to talk about Banana Split Cake? All I have to say is move over Dairy Queen! This is another dessert the kids will be beside themselves about. I can hear them now. “A banana split in a cake?! With a cherry on top?!” Nuff said.
Banana Cream Cake
My Banana Cream Cake is a banana cake with buttercream frosting and buttermilk to make it super moist. Plus, it’s filled with banana pudding. It’s delicious decadence to the max!
Banana Bundt Cake
Bundt cakes are always aesthetically pleasing, but Banana Bundt Cake will stop you dead in your tracks! This recipe has a drizzled brown sugar glaze with chopped walnuts on top. If you’re ever asking yourself what icing goes with banana cake, sometimes the answer is a drizzled glaze with nuts on top.
Chocolate Banana Cake
Chocolate Banana Cake is absolutely divine! Chocolate and bananas are really made for each other, and if you haven’t discovered that yet, it’s time you did! This cake is wonderfully plain, if there is such a thing, and it’s crazy simple to make. BTW, have you ever had dark chocolate-covered banana chips?
Banana Coffee Cake
Mmm. Mmm. I just love me some coffee cake. Any flavor will do, but banana coffee cake is the absolute bomb! With a streusel topping or without, big love either way.
Banana Nut Cake
The name says it all here. Banana Nut Cake is a very simple cake to make, and I guess you could call this healthy banana cake with cream cheese frosting. I mean, it’s got nuts, right? This recipe is like my Banana Bread, just in cake form, so it’s a little more dense.
Banana Cake with Cream Cheese Frosting Recipe
I really hope you adore this Banana Cake with Cream Cheese Frosting Recipe as much as I do! Don’t forget to drop me a line in the comments below, and let me know how it turned out!
Banana Cake with Cream Cheese Frosting
Ingredients
Cake:
- 3/4 Cup Unsalted Butter
- 2 1/4 Cup Sugar
- 3 Large Eggs
- 2 Teaspoons Vanilla Extract
- 3 Cups All-Purpose Flour
- 1 1/2 Teaspoons Baking Soda
- 1/4 Teaspoon Salt
- 1 1/2 Cups Buttermilk
- 2 Teaspoons Fresh Lemon Juice
- 1 1/2 Cups Very Ripe Bananas Mashed
Frosting:
- 1/2 Cup Unsalted Butter Softened
- 8 Ounces Cream Cheese Softened
- 3 1/2 Cups Powdered Sugar
- 1 Teaspoon Vanilla Extract
Instructions
- Preheat oven to 275 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray and set aside.
- Mix mashed bananas with lemon juice and set aside.
- Whisk together flour, baking soda and salt in a small bowl and set aside.
- In a large bowl, using an electric mixer, cream together 3/4 cups butter and 2 1/4 cups sugar until light and fluffy, about 3 minutes. Add the eggs one at a time. Stir in vanilla. Beat in the flour mixture alternately with the buttermilk, starting and ending with the flour. Add the bananas and mix just until evenly distributed. Spread batter into prepared pan.
- Bake in preheated oven for about 1 hour or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place immediately into the freezer for 45 minutes.
- Meanwhile, make the frosting; In a large bowl, using an electric mixer, cream together 1/2 cup butter and cream cheese until smooth. Add the vanilla and beat until combined. Turn the mixer on low and slowly add the powdered sugar. Increase the mixer speed to medium and beat just until frosting is smooth. Do Not overbeat or frosting will become runny. Spread frosting over completely cooled cake.
Nutrition
©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blod is strictly prohibited.
More Tempting Cakes……
Source: Allrecipes
JaX says
November 21, 2016 at 12:50 amBEST! Cake ever. Loved it!
Kathleen Smith says
November 21, 2016 at 8:25 pmThanks so much, Jax!
Susan White says
June 8, 2016 at 6:22 amOne of my new favorite recipes! In addition to making this cake in 3 – 9″ cake pans (which I did place in the freezer after baking) I made a bundt cake this past weekend! The only variation was baking time increased to 90 minutes, and I placed the cake in the frig overnight before frosting the next morning. It turned out moist & delicious! Thank you! This is one of my new favorite go-to dessert recipes!
Kathleen says
June 8, 2016 at 6:34 pmHi Susan! Great to know! I think this would make an amazing bundt!!! Thanks for sharing 🙂
Carol says
June 6, 2016 at 6:24 pmThis cake was awesome- everybody loved it! Glad you shared this wonderful recipe. It’s a real keeper and I will make this over and over again.
Thank you Kathleen
Kathleen says
June 6, 2016 at 8:43 pmYay! I’m so glad it was a hit for you, Carol! I totally agree-it’s a keeper!
Susan White says
May 15, 2016 at 10:45 pmI will be the first to report this recipe is absolute perfection when made in three 9″ pans as well as a sheet cake! I increased the icing 1.5 times and had some left over. My favorite cake pan is a bundt, so I will try that next time and imagine it will work out great. I gave pieces to my neighbors and they raved AND my husband let me know I should “make this again.” That’s how I know this recipe is a winner! ???? Thank you!
Kathleen says
May 16, 2016 at 3:20 amHi Susan, I’m so happy you got rave reviews for this Banana Cake!!! Thank you so much for sharing that the recipe works in the 3-9 inch pans. Did you place those in the freezer after you took them from the oven?
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Tina says
April 3, 2016 at 1:21 pmThe flavor is wonderful! However, this is not a light, fluffy, airy cake. It is very moist, but still thick and dense. Maybe not as dense as banana bread, but still dense. If you’re looking for dense, this is your recipe. If you want light and airy, keep looking.
Kathleen says
April 3, 2016 at 3:35 pmHi Tina. I’m glad you liked the banana cake. When I make this cake, I don’t consider it very dense or heavy. Certainly it’s not airy like a Chiffon cake. Anyway, I think you’re right, in that if someone is looking for a Chiffon style Banana cake, this isn’t the right recipe for them.
Tamara King says
February 19, 2016 at 5:48 pmMade this for the 1st time last night. So good!!! Thanks for the recipe. Tamara
Kathleen says
February 19, 2016 at 7:40 pmYou’re so welcome Tamara! I’m glad you enjoyed 🙂
Anna says
February 9, 2016 at 7:34 amIf I am planning on making this the night before an event, should I just transfer the cake from the freezer to the refrigerator and ice it the day of?
Kathleen says
February 9, 2016 at 6:29 pmHi Anna. Thats exactly how I’d do it 🙂
Jenna says
February 5, 2016 at 5:27 amReally good cake!! Super moist! Thinking next time I’ll add some cinnamon to the batter. I did add some honey for extra flavor and sweetness.
Kathleen says
February 5, 2016 at 9:49 pmHi Jenna. So glad you liked the Banana Cake! I think the cinnamon sounds delicious! Thanks for sharing 🙂
Suzz says
January 4, 2016 at 8:57 pmOMG… I did this Banana cake this past weekend and can I tell you its to die for. I was so proud of myself. I was a bit nervous in doing it and my husband and mother in law gave me 2 thumbs up. I loooooovvvvveeeee this cake. Its just so moist. I need a butter cake/pound cake recipe that is going to be moist like that. Thanks for sharing. That’s why I love pinterest!
Kathleen says
January 5, 2016 at 2:42 amHi Suzz. So glad you enjoyed 🙂
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Chelsea says
October 9, 2015 at 8:24 pmThis cake turned out AMAZING!! Everyone raved over it! I also had to bake mine for 1.5 hours like a few other commenters said but it was worth every extra minute 🙂 Will definitely make again! Thanks!
Kathleen says
October 10, 2015 at 5:08 pmHi Chelsea. So glad you enjoyed the cake!
Candy says
October 5, 2015 at 12:36 amMade this cake and everyone absolutely loved it.
Wondering if the bananas can be substituted for carrots and baked the same way…anyone know?
Appreciate your help! ☺
Kathleen says
October 6, 2015 at 4:12 amHi Candy. Interesting question. I haven’t tried it, but maybe another reader will let us know. So glad you liked the recipe.
Heidi Krum says
September 27, 2015 at 1:47 pmWow!!! First and foremost, this is an absolutely delicious cake!!
Things worth noting: I started making this and then realized i only had about half a cup of white sugar, so i used brown sugar for the rest. Tastes amazing so clearly this didn’t affect much!
It took about 30 minutes longer than the recommended hour cook time before mine was done, but that’s okay.
I did mine in a glass pan because I don’t have a 9×13 metal one. I was nervous but willing to take the risk. I placed two wooden hot pad type things on a cookie sheet and then placed the Glass pan on top of those. No cracking, and my glass pans are certainly not the old school better quality ones they used to make in the good old days.
I wish I could post a picture here of mine, it literally looks exactly like yours!! So yummy!!!!!
Kathleen says
October 1, 2015 at 11:08 pmThanks Heidi!
Günther says
August 27, 2015 at 8:41 pmi am using peach compote I made and frozen blueberries instead of Bananas. I am baking it at 325F and I will not put it into the freezer till I try it with my coffee
Kathleen says
August 28, 2015 at 5:03 pmHi Gunther. Hope you enjoy!
Melissa says
April 11, 2015 at 9:55 pmi just made this today! Delicious! I had to crank up to 350 degrees after the 45 minutes @275, it took about 10 minutes after that.
I think it serves way more than 12
Kathleen says
April 13, 2015 at 6:30 pmThanks Melissa I’m happy you like it! I try to be conservative on the amount served 😉
Cristal says
April 2, 2015 at 11:43 pmI totally made the mistake of making this cake in a round cake pan. I have one of those side by side freezer/fridges ….BAD IDEA. So I then had to put the cake in the fridge. I figured I would increase the time to an hour since it’s not in the freezer. Hopefully, this works!!
Kathleen says
April 4, 2015 at 7:48 pmHey Cristal. I’d love to hear how it came out!
Penny Barry says
March 10, 2015 at 4:09 pmJust loved this recipe! Brought it to work and it was gone in a very short amount of time. Very moist and loving the flavor. I always preheat my oven at least 15 minutes before baking. I was going to put some chopped walnuts in the one I am going to make tonight. A suggestion from a fellow co worker. 🙂 Though I like it as is. Thanks for the great recipe
Kathleen says
March 12, 2015 at 12:35 amHi Penny. So glad it was a hit! Thanks for sharing your experience 🙂
Keri says
February 19, 2015 at 11:12 pmhave you ever made this in 9 inch round pans? Would it fit in 2?
Kathleen says
February 22, 2015 at 2:44 amHey Keri. No I haven’t but I think it should work out fine. I’d love to hear back if you give it a try 😉
Iona says
February 4, 2015 at 1:34 amHi, I made this last night and was worried when I looked in the oven after an hour and the cake was still soupy. I turned the temperature up to 350 and cooked the cake for another 20 minutes. The cake came out beautifully. My husband shared with his co-workers today, a definitely a hit. Will for sure be making this again.
Kathleen says
February 4, 2015 at 3:28 amHi Iona. Thanks for sharing your experience. I’m so glad it came out well for you. Good to know it need another 20 minutes.
Laurie says
February 25, 2015 at 4:06 pmI put my Pyrex pan on a hot pad, then on a cookie sheet, and place it in the freezer. Worked perfectly!
Kathleen says
February 25, 2015 at 10:47 pmHi Laurie. So glad it worked out well for you! Love this cake 😉
Iona says
February 3, 2015 at 5:37 amAm making the cake and time for it to come out. Totally not cooked. Have turn the oven to 350 and cooking for at least another 20 minutes. Think the temperature needs to be changed.
Lenore says
December 22, 2014 at 12:55 amHi!
I just tried your recipe; and I have the same glass baking dish. As I was taking my cake out of the oven (which I had to cook for another 20 minutes @ 350 as someone suggested :-D), I realized that I can’t stick a hot glass dish into the freezer. My dish will break. Has this happened to anyone. I’m waiting for my cake to cool a bit and then I’ll stick it in the freezer.
Kathleen says
December 24, 2014 at 2:56 amHey Lenore. Well I’d only make this recipe with a Pyrex brand glass baking dish. Honestly, I’ve made it many times with no problem at all. I’m a bit stumped. I remember my Mom always saying her Pyrex went from oven to freezer. I thought that was they’re big advertising hook. I’ve just checked Pyrex.com and it doesn’t make that claim now. I also read that Pyrex changed its glass formula in the late ’80’s and it’s not as durable as it originally was!!!
Amanda says
June 25, 2015 at 5:29 pmReally glad I read through the comments! I won’t use my glass baking dish even if it’s Pyrex. I have an alternative that is not glass. I am making this cake this weekend for bingo at my fire co we have every Sunday. I bet the crowd will love it! Usually I’m the chocolate cake an peanut butter icing girl I seriously have to make THREE of those!!
Kathleen says
June 25, 2015 at 6:22 pmHi Amanda. Hope you enjoy it as much as we do!
Sue Henshaw says
December 9, 2014 at 2:53 amIs there an adjustment for high altitude? My cake took 1 1/2 hours to cook and sunk in the middle.
Sue Henshaw says
December 9, 2014 at 3:23 amWe are at about 49000 feet east Salt Lake City Utah
Kathleen says
December 17, 2014 at 4:26 amHi Sue. I’m sorry I live at sea level and do not have any experience at baking at high altitude.
Mom of 2 says
November 25, 2014 at 4:21 amMy cake has been baking 1 1/2 hours… Still extremely runny… Top is very VERY golden 🙁 taking it out to freeze and hoping it will turn out okay… Any ideas how to fix? I feel like there’s too much batter, I will not use all next time unless someone has a fix for me to try.
Kathleen says
November 25, 2014 at 7:07 pmHey Mom of 2. The cake will not be baked in the center if its still runny. The toothpick inserted in the center is the best way to tell if its done regardless of how golden the top is. Any chance you baked it on the top shelf of the oven? Sometimes that will brown the outside of the cake too quickly. Another thing that can happen is, if you put the cake in the oven before the oven is heated to the called for temperature, in some ovens, the broiler comes on to heat up the oven even if you have the oven set on bake.
I’ve made this many times. I bake it in a standard pyrex 9X13 inch baking dish and there isn’t too much batter for that size. Some other decorative baking dishes aren’t exactly 9X13.
I hope the cake comes out for you! Let me know how it goes!
Marie says
October 7, 2014 at 9:12 pmThe cake was absolutely delicious!! Moist and fluffy as advertised. I only had 1 stick of unsalted butter so I used it for the icing. I used salter butter in the cake mix but omitted the 1/4 tsp of salt. After an hour my cake was still soupy, left it at 275 but ended up cooking it for an extra 1/2 hour. Lots of ingredients and some work but well worth it!! 5 stars!
Kathleen says
October 9, 2014 at 1:30 amHey Marie, so glad your cake came out well. I’m happy to know its a 5 star recipe 🙂
Dawn says
September 28, 2014 at 2:46 pmMy husband loved this cake so much he’s been begging me to make another! Today is his lucky day!
Kathleen says
September 28, 2014 at 8:59 pmHey Dawn thank you. Love hearing that!!!
Rachael says
September 16, 2014 at 9:13 pmI haven’t made the cake yet, but am excited to do so! After the cake is in the freezer for 45 minutes, does it need to be stored in the refrigerator after eating or can it be stored at room temperature?
Kathleen says
September 18, 2014 at 12:10 amHey Rachel. It needs to be stored in fridge because of the cream cheese.
Michelle Steele says
September 13, 2014 at 12:04 amHi Michele, I am wanting to make this cake for my husbands birthday. Have you ever made a layer cake from this receipt?
Kathleen says
September 18, 2014 at 12:15 amHey Michelle, no I haven’t. Sorry. You will definitely need more frosting for a layer cake.
kay pillow says
September 12, 2014 at 3:30 amI just made this. After one hour mine was not done yet. just baked a little longer. Gas stove is why I think. Cant wait for a taste!!! 🙂
Kathleen says
September 18, 2014 at 12:16 amHope you enjoy 🙂 Kay
Sandie says
September 12, 2014 at 1:13 amWhy do you put it in the freezer?
Kathleen says
September 18, 2014 at 12:19 amHey Sandie. It stops the carry over cooking after it’s removed from the oven. Somehow the freezer also seems to intensifies the moisture as well.
Beverly says
September 7, 2014 at 8:01 pmAnother hit at our house from Gonna Want Seconds. We went out to a fancy restaurant last night and had 2 desserts. My husband just said this was better than either one of them. Very moist and I used super-ripe bananas so the cake was loaded with flavor.
Helen says
September 7, 2014 at 5:05 pmSOUNDS WONDERFUL CAN YOU EMAIL IT
please PLEASE
Marnie says
September 6, 2014 at 5:29 amI’m not sure what happened but after 1 hour at 275*f my cake was still soupy in the centre so I baked it at 350*f for another 20 minutes then stuck it in the freezer. It was delicious!!!
Kathleen says
September 6, 2014 at 11:52 pmHey Marnie! Glad to hear it ultimately came out and you liked it. Oven temps can vary greatly thats why I love that this recipe uses the toothpick test!
michele mcdaniel says
September 5, 2014 at 2:09 amI too found this recipe on allrecipes.com and make this banana cake all the time for my family and it is a favorite! I don’t know if it’s the buttermilk or the slow bake and freezer that makes it so moist…whatever it is, it is to die for!
Kathleen says
September 6, 2014 at 2:41 amHey Michele, absolutely to die for!!!