Banana Cake with Cream Cheese Frosting (Ultra Moist & Easy Recipe)

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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

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Banana Cake with Cream Cheese Frosting

Banana Cake with Cream Cheese Frosting combines common pantry ingredients into a tender, moist cake with tons of banana flavor and a tangy, sweet frosting!

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Servings: 12 People

Author: Kathleen

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

US Customary - Metric

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:

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  Banana Chocolate Chip Cake (Ultra Moist Bakery-Style Recipe)
• 
  Banana Pound Cake
• 
  Pineapple Sunshine Cake
• 
  Strawberry Jello Cake

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Notes

1. Check doneness early: Ovens vary, so start testing the cake at about 50 minutes.
2. 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.
3. 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.
4. Don’t overbeat the frosting: Mix just until smooth and creamy. Overmixing can make it too soft or runny.
5. Chill before slicing: This cake slices especially cleanly after a short chill in the fridge.

Nutrition

Serving: 1/12 of the recipe | Calories: 685kcal | Carbohydrates: 102g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 115mg | Sodium: 310mg | Potassium: 159mg | Fiber: 1g | Sugar: 76g | Vitamin A: 710IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1.7mg

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