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.
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.
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.
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
- 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
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 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.
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More Fruit Cake Recipes
Check out these fantastic fruit cake recipes!
- Cherry Coffee Cake – perfect for brunch
- Sara Lee Pound Cake – as if the iconic chef baked it herself
- Chocolate Cherry Cake – chocolaty, cherry deliciousness
- Pumpkin Crunch Cake – moist pumpkin cake with a bit of crunch
- Dundee Cake – traditional fruit cake straight from Scotland
- Banana Pound Cake – totally crave-worthy warm weather dessert with an ultra-yummy cream cheese glaze that really sets it off!
- Banana Coffee Cake – cake you’ll want from breakfast to dinner
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!
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Susan White says
One 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!
Hi Susan! Great to know! I think this would make an amazing bundt!!! Thanks for sharing 🙂
This 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
Yay! I’m so glad it was a hit for you, Carol! I totally agree-it’s a keeper!
Susan White says
I 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!
Hi 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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The 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.
Hi 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
Made this for the 1st time last night. So good!!! Thanks for the recipe. Tamara
You’re so welcome Tamara! I’m glad you enjoyed 🙂
If 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?
Hi Anna. Thats exactly how I’d do it 🙂
Really 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.
Hi Jenna. So glad you liked the Banana Cake! I think the cinnamon sounds delicious! Thanks for sharing 🙂
OMG… 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!
Hi Suzz. So glad you enjoyed 🙂
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This 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!
Hi Chelsea. So glad you enjoyed the cake!
Made 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! ☺
Hi 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
Wow!!! 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!!!!!
i 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
Hi Gunther. Hope you enjoy!
i 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
Thanks Melissa I’m happy you like it! I try to be conservative on the amount served 😉
I 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!!
Hey Cristal. I’d love to hear how it came out!
Penny Barry says
Just 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
Hi Penny. So glad it was a hit! Thanks for sharing your experience 🙂