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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
Reader Interactions
Comments
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[…] part, but I was so curious to try it the way the instructions said to. 3.4.3177 Recipe Source: Gonna Want Seconds via […]
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!
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.
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 🙂
Good article. I absolutely appreciate this site. Keep
it up!
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.
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!!!!!
Thanks Heidi!
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!
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 🙂