Good cake recipes use common pantry ingredients and deliver outstanding flavor. Banana cake with cream cheese frosting definitely checks both those boxes! This is one of the best banana cake recipes with its intense banana flavor, tender texture, and sweet, tangy icing.
For more great banana desserts, I suggest my show-stopping banana pudding cake. It’s every bit as delicious as it sounds! Of course, bananas go great in more than just cake. Give coconut banana cream pie or banana cream pie a try for a creamy, dreamy slice of pie heaven!
Like a lot of fruit cake recipes, it’s super moist! Let’s head to the kitchen and get started!
What I Love About This Recipe
This recipe has SO amazing many qualities! Here’s the top of my list!
- SO moist!
- Mega banana flavor
- Tangy cream cheese frosting
- Makes plenty to go around
How To Make Banana Cake with Cream Cheese Frosting Recipe
Begin by combining the mashed bananas and lemon juice. Set that aside and combine the dry ingredients. Next, cream together the butter and sugar until fluffy and add the eggs and vanilla.
Stir in the buttermilk and dry ingredients. Mix in the bananas and pour it into the prepared pan. Bake until a toothpick comes out clean. Immediately, put the cake in the freezer for at least 45 minutes.
Make the frosting by creaming the butter, cream cheese, and vanilla together. Add the powdered sugar and mix until it is smooth and spreadable. Ice the cake once it is completely cooled.
Recipe Notes
There’s nothing fancy about making this banana cake, but here are a couple of tips to make it even easier!
The freezer- I find that my Pyrex dish does just fine going from the oven to the freezer. However, if you’re concerned about your glass pan, I suggest using a metal pan. It’s a crucial step to lock in the moisture and arrest the cooking process of the cake.
Low and slow oven- It’s not a misprint! This cake needs to bake low and slow. Because of this, I find that baking times vary quite a bit. For me, an hour is enough, but it might take up to an hour and a half for some.
Ingredient Notes
Buttermilk- Buttermilk brings acid and moisture to the mixture. If you don’t have any on hand, mix 1 tablespoon of acid (like lemon juice or vinegar) into a 1 cup of whole milk. Let it sit until it thickens.
Storing Tips
Be sure to store this cake in a cool place in a well-sealed container to hold in the moisture. With the cream cheese icing, a fridge is a good option.
Can You Freeze This?
This cake freezes beautifully. Use good freezing techniques and wrap the cake well for freshest results. You can thaw the cake overnight in the fridge and frost it when you’re ready.
You can freeze the frosted version. I suggest freezing uncovered until the frosting is solid before wrapping it for long-term storage.
Make Ahead Tips
This cake holds really well for a couple of days. You can also freeze it for more advanced prep.
How Long Can You Keep This In The Fridge?
According to food handling guidelines, this cake will last up to 7 days in the fridge and up to 3 months in the freezer.
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 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.
Fans Also Made:
Nutrition
More Fruit Cake Recipes
Check out these fantastic fruit cake recipes!
- Lemon Buttermilk Cake
- Peach Pound Cake
- Strawberry Sheet Cake
- Pineapple Sheet Cake
- Grandma’s Fruit Cocktail Cake
Conclusion
This banana cake with cream cheese frosting has got it all! Moist, loads of banana flavor, and tangy, sweet frosting! Get ready to hand out the recipe because it’s gonna be requested!
I look forward to seeing your comments!
Reader Interactions
Comments
Trackbacks
-
[…] of a slight dicey culinary mission accomplished.So for those of you that are interested, here is a link to the recipe I used and below is how I adapted it to make a layer […]
-
[…] for those of you that are interested, here is a link to the recipe I used and below is how I adapted it to make a layer […]
-
[…] of The Big Things, one of which was The Big Banana which reminded me of this wonderfully moist Banana Cake which I recently […]
-
[…] So via Pinterest I found this uniquely baked “homey” banana cake. […]
Keri says
have you ever made this in 9 inch round pans? Would it fit in 2?
Kathleen says
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 😉
Iona says
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.
Kathleen says
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.
Laurie says
I put my Pyrex pan on a hot pad, then on a cookie sheet, and place it in the freezer. Worked perfectly!
Kathleen says
Hi Laurie. So glad it worked out well for you! Love this cake 😉
Iona says
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.
Lenore says
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.
Kathleen says
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!!!
Amanda says
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!!
Kathleen says
Hi Amanda. Hope you enjoy it as much as we do!
Sue Henshaw says
Is there an adjustment for high altitude? My cake took 1 1/2 hours to cook and sunk in the middle.
Sue Henshaw says
We are at about 49000 feet east Salt Lake City Utah
Kathleen says
Hi Sue. I’m sorry I live at sea level and do not have any experience at baking at high altitude.
Mom of 2 says
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.
Kathleen says
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!
Marie says
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!
Kathleen says
Hey Marie, so glad your cake came out well. I’m happy to know its a 5 star recipe 🙂
Dawn says
My husband loved this cake so much he’s been begging me to make another! Today is his lucky day!
Kathleen says
Hey Dawn thank you. Love hearing that!!!
Rachael says
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?
Kathleen says
Hey Rachel. It needs to be stored in fridge because of the cream cheese.
Michelle Steele says
Hi Michele, I am wanting to make this cake for my husbands birthday. Have you ever made a layer cake from this receipt?
Kathleen says
Hey Michelle, no I haven’t. Sorry. You will definitely need more frosting for a layer cake.
kay pillow says
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!!! 🙂
Kathleen says
Hope you enjoy 🙂 Kay
Sandie says
Why do you put it in the freezer?
Kathleen says
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.
Beverly says
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.
Helen says
SOUNDS WONDERFUL CAN YOU EMAIL IT
please PLEASE
Marnie says
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!!!
Kathleen says
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!
michele mcdaniel says
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!
Kathleen says
Hey Michele, absolutely to die for!!!