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There’s something about a banana cake with cream cheese frosting that just feels like pure comfort. This version is soft, ultra moist, and incredibly easy to make, with rich banana flavor in every bite and a perfectly tangy cream cheese frosting on top. It’s the kind of classic, bakery-style cake that disappears fast—one slice is never enough.
Unlike banana bread, this banana cake is light, fluffy, and truly dessert-worthy. A little buttermilk and a simple freezer trick help create that tender, moist texture that keeps everyone coming back for more. Once you try it, you’ll want this recipe on repeat for birthdays, potlucks, or anytime you’re craving something sweet and nostalgic.
Craving more old-fashioned desserts? Try my Banana Pudding Cake, Pineapple Upside Down Cake, cozy Oatmeal Cake, or my Peach Cobbler —all classics that never go out of style.
Why This Recipe Works
Moist and tender: Buttermilk and ripe bananas create a soft, fluffy crumb without feeling heavy or dense.
Full of flavor: Sweet bananas, warm vanilla, and tangy cream cheese frosting balance perfectly.
Crowd-pleaser: Simple pantry ingredients with bakery-quality results every time.
The secret method: This cake bakes low and slow at 275°F, then goes straight into the freezer. The quick chill locks in moisture and creates an ultra tender, melt-in-your-mouth texture.
✨ Before You Start
✨ Use overripe bananas: The darker and spottier, the better—they bring the deepest banana flavor and natural sweetness.
✨ Don’t skip the lemon juice: A small splash prevents browning and brightens the overall flavor.
✨ The freezer trick matters: Cooling the cake quickly helps lock in that ultra-moist texture and tender crumb.
✨ Use softened butter and cream cheese: This ensures a smooth, creamy frosting with no lumps.
✨ Frost only when fully cool: Even slight warmth will melt the frosting and affect texture.
Banana Cake with Cream Cheese Frosting Ingredients + Key Notes
Here’s everything you’ll need for the soft, moist banana cake and the tangy cream cheese frosting on top.
For the Cake
Unsalted butter – Creates a rich, buttery base and adds flavor.
Granulated sugar – Sweetens the cake and helps create a soft, tender crumb.
Eggs – Add richness, structure, and lift.
Vanilla extract – Adds warmth and rounds out the banana flavor.
All-purpose flour, baking soda, and salt – The dry ingredients that give the cake structure and balance.
Buttermilk – Helps keep the cake tender and moist.
Very ripe bananas – The star ingredient. The darker and spottier they are, the better the flavor and sweetness.
Lemon juice – Tossed with the bananas to brighten the flavor and help prevent browning.
For the Frosting
Unsalted butter + cream cheese – The creamy, tangy base for a classic frosting that pairs perfectly with banana cake.
Powdered sugar – Sweetens the frosting and keeps it smooth.
Vanilla extract – Ties everything together and adds a little extra depth.
🥣 How to Make Banana Cake with Cream Cheese Frosting
This cake comes together just like a classic, from-scratch banana cake—but with a few smart techniques that make it extra moist and tender. You’ll cream the butter and sugar until light and fluffy, then mix in the eggs, mashed bananas, and buttermilk for a rich, flavorful base.
Next, gently fold in the dry ingredients just until combined—this keeps the crumb soft and prevents a dense cake. The batter bakes low and slow until perfectly set, then goes straight into the freezer to lock in moisture and create that signature tender texture.
Once the cake is completely cool, spread on a thick layer of smooth, tangy cream cheese frosting. Chill briefly for clean slices, then serve and watch it disappear.
⭐ Pro Tips
⭐ Check doneness early: Ovens vary, so start testing the cake at about 50 minutes.
⭐ Freeze it right away: For that signature moist, tender crumb, move the cake from the oven to the freezer as soon as it’s safe to do so.
⭐ Use the right pan: Although the photos show a Pyrex baking dish, I don’t recommend glass or ceramic here. The sudden temperature change from oven to freezer can cause them to crack. A metal 9×13-inch pan is the safest and best choice.
⭐ Don’t overbeat the frosting: Mix just until smooth and creamy. Overmixing can make it too soft or runny.
⭐ Chill before slicing: This cake slices especially cleanly after a short chill in the fridge.
What to Serve With Banana Cake with Cream Cheese Frosting
This cake is a showstopper on its own, but if you’re putting together a full spread for a party, potluck, or holiday table, here are a few recipes that fit right in.
Fresh Favorites: Cucumber Tomato Salad or 1905 Salad add something light and refreshing to the table.
Comfort Food Mains: Serve this cake after Crockpot Pork Tenderloin, Buttermilk Roasted Chicken, or Hamburger Casserole for a cozy, crowd-pleasing meal.
Other Sweet Treats: If you’re building a dessert table, Fudge Pie or Peach Cobbler make delicious old-fashioned additions.
Storing + Freezing + Make-Ahead Tips
Storing
- Keep covered in the fridge for up to 4 days. The frosting keeps best when chilled.
Freezing
- Wrap unfrosted cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight, then frost.
Make-Ahead
- Bake the cake a day ahead—just keep it covered and frost before serving. The flavors deepen overnight!
Frequently Asked Questions
◆ Can I make this cake ahead of time?
Yes! In fact, banana cake tastes even better the next day as the flavors develop. Bake, cool, and frost the cake up to 1 day ahead. Store it covered in the fridge until serving.
◆ Can I freeze banana cake with cream cheese frosting?
You can, but for best texture, freeze the cake unfrosted. Wrap tightly in plastic and foil, freeze up to 3 months, then thaw in the fridge and frost before serving.
◆ Do I have to use buttermilk?
Buttermilk gives the cake a tender crumb and tangy flavor. If you don’t have it, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
◆ Why put the cake in the freezer?
It’s the secret step! Moving the cake straight from the oven to the freezer locks in moisture and keeps it unbelievably tender. Just be sure to use a metal pan, not glass or ceramic, to prevent cracking.
Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗
🍰 More Cake Recipes to Try
Banana Pound Cake — rich, buttery, and packed with sweet banana flavor
Grandma’s Fruit Cocktail Cake — moist, nostalgic, and packed with sweet fruit flavor
Peach Pound Cake — rich, buttery, and full of fresh peach flavor
Strawberry Sheet Cake — light, fluffy, and bursting with strawberry goodness
Pineapple Sunshine Cake — soft, fruity, and topped with a light, creamy finish
Strawberry Tres Leches Cake — ultra moist, creamy, and perfect for special occasions
Tried This Recipe?
Did you bake this Banana Cake with Cream Cheese Frosting? 💛 I’d love to know how it turned out for you! Please leave a ⭐⭐⭐⭐⭐ rating and a comment below so other home bakers can see your experience.
And don’t forget to snap a picture — there’s nothing sweeter than seeing your beautiful cakes shared on Instagram. Tag me @gonna_want_seconds so I can celebrate your bakes right alongside you.
From cozy casseroles to nostalgic desserts, I share recipes that always bring family to the table. Subscribe to my totally free newsletter and never miss a new favorite.
Thanks for stopping by my kitchen today — happy cooking, friends!💗 Kathleen
Banana Cake with Cream Cheese Frosting
Ingredients
Cake:
- 3/4 cup unsalted butter
- 2 1/4 cups 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°F. Spray a 9X13-inch baking dish with nonstick cooking spray and set aside.
- Mix mashed bananas (1 1/2 cups) with lemon juice (2 teaspoons) and set aside.
- Whisk together flour (3 cups), baking soda (1 1/2 teaspoons), and salt (1/4 teaspoon) in a small bowl and set aside.
- In a large bowl, using an electric mixer, cream together 3/4 cup butter and 2 1/4 cups sugar until light and fluffy, about 3 minutes. Add the eggs one at a time. Stir in vanilla (2 teaspoons). Beat in the flour mixture alternately with the buttermilk (1 1/2 cups), starting and ending with the flour. Add the bananas and mix just until evenly distributed. Spread batter into the prepared pan.
- Bake in the 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 (8 ounces) until smooth. Add the vanilla (1 teaspoon) and beat until combined. Turn the mixer on low and slowly add the powdered sugar (3 1/2 cups). Increase the mixer speed to medium and beat just until the frosting is smooth. Do Not overbeat or the frosting will become runny. Spread frosting over completely cooled cake.
Fans Also Made:
Notes
- Check doneness early: Ovens vary, so start testing the cake at about 50 minutes.
- Freeze it right away: For that signature moist, tender crumb, move the cake from the oven to the freezer as soon as it’s safe to do so.
- Use the right pan: Although the photos show a Pyrex baking dish, I don’t recommend glass or ceramic here. The sudden temperature change from oven to freezer can cause them to crack. A metal 9×13-inch pan is the safest and best choice.
- Don’t overbeat the frosting: Mix just until smooth and creamy. Overmixing can make it too soft or runny.
- Chill before slicing: This cake slices especially cleanly after a short chill in the fridge.
Nutrition
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have you ever made this in 9 inch round pans? Would it fit in 2?
Hey 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 😉
Hi, 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.
Hi Iona. Thanks for sharing your experience. I’m so glad it came out well for you. Good to know it need another 20 minutes.
I put my Pyrex pan on a hot pad, then on a cookie sheet, and place it in the freezer. Worked perfectly!
Hi Laurie. So glad it worked out well for you! Love this cake 😉
Am 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.
Hi!
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.
Hey 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!!!
Really 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!!
Hi Amanda. Hope you enjoy it as much as we do!
Is there an adjustment for high altitude? My cake took 1 1/2 hours to cook and sunk in the middle.
We are at about 49000 feet east Salt Lake City Utah
Hi Sue. I’m sorry I live at sea level and do not have any experience at baking at high altitude.
My 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.
Hey 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!
The 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!
Hey Marie, so glad your cake came out well. I’m happy to know its a 5 star recipe 🙂
My husband loved this cake so much he’s been begging me to make another! Today is his lucky day!
Hey Dawn thank you. Love hearing that!!!
I 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?
Hey Rachel. It needs to be stored in fridge because of the cream cheese.
Hi Michele, I am wanting to make this cake for my husbands birthday. Have you ever made a layer cake from this receipt?
Hey Michelle, no I haven’t. Sorry. You will definitely need more frosting for a layer cake.
I 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!!! 🙂
Hope you enjoy 🙂 Kay
Why do you put it in the freezer?
Hey 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.
Another 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.
SOUNDS WONDERFUL CAN YOU EMAIL IT
please PLEASE
I’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!!!
Hey 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!
I 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!
Hey Michele, absolutely to die for!!!