Home » Banana Cake with Cream Cheese Frosting
By Lynne on » 27 Comments
This easy recipe for Banana Cake has quickly become a family favorite here at our house and I’m sure it will be at yours as well! Moist, dense, (but not TOO dense!) full of banana flavor, it’s topped with an incredibly easy and delicious cream cheese frosting. You might just fall in love with this perfect recipe even before you take the first bite, and it’s one moist cake you’ll be making again and again!
What to do with those brown bananas you ask?
It’s the age old question, I know.
Make my go-to recipe, and THE best banana cake recipe I’ve ever tasted, that’s what!
Seriously, you won’t need another recipe for a cake with overripe bananas again.
My apologies to all my blogger friends who say theirs is the best. 😉
Sorry, not sorry?
SAVE THIS EASY BANANA CAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
I really think that if you were to put a slice of moist banana cake or a slice of chocolate cake in front of me, the cake with the bananas would win.
However, if I’m hormonal, that’s another story. HA!
What icing goes well with this delicious banana cake?
Cream Cheese, hands down.
While I’ve had banana cake with a chocolate frosting, and a salted caramel frosting, my personal preference is to go with a tangy cream cheese frosting.
I’m not gonna lie, chocolate and bananas are a REALLY delicious combination.
For instance, you might want to try my Double Chocolate Banana Bread, these Chocolate Banana Muffins, Peanut Butter Chocolate Chip Banana Bread, Banana Chocolate Scones, or this Banana Chocolate Chip Bundt Cake.
BUT, with that being said, there’s just something about a cream cheese frosting.
It’s simple.
Not too sweet, and it allows the banana cake take center stage.
The cream cheese frosting walks away with my vote for the Best Supporting Frosting award every single time.
Besides, it’s pretty killer on these here cinnamon rolls.
What do I need for this cake made with bananas?
- This 9 X 9-inch baking pan
You can use an 8 X 8-inch pan, it will just take longer to bake. - BANANAS!!
- milk
- white vinegar or the same amount of lemon juice
Used to sour the milk OR you can substitute the milk and vinegar for a half cup of buttermilk. - sugar
- eggs
- vanilla extract
- cake flour
Don’t have any on hand? No need to worry or run to the grocery store because it’s super easy to make at home!
Using the cornstarch to make your homemade cake flour will help reduce the amount of gluten in the all-purpose flour.
Sifting both the cornstarch and all-purpose flour together will aerate them enabling the dry ingredients to stick better with the wet ingredients. - Optional – chocolate chips!
After the first time you make this amazing cake, add about a half cup of chips to the flour mixture to coat them so they won’t sink into the batter as it bakes.
Let’s make this Banana Cake!
- Pour the milk into a liquid measuring cup, and add the vinegar to it. Stir and let sit at room temperature for a minimum of at least 10 minutes. Then stir again before adding to the cake batter when directed.
- Preheat your oven to 350° F. Grease and lightly flour a 9 X 9-inch baking pan.
- In a medium bowl, whisk together the dry ingredients – cake flour, baking soda and salt.
- Cream butter in a large bowl on medium speed with a hand mixer or electric mixer. Gradually add the sugar. Mix until light, about two minutes.
- Add the mashed bananas, eggs and vanilla to the butter mixture and mix well.
- Pour in the dry ingredients and mix until just combined.
- With the mixer running on low, add the milk and mix until blended, scraping down the sides of the bowl.
- Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick or cake tester inserted into the center of the cake comes out clean.
- Cool cake in pan for 5 minutes before turning out onto a wire rack to cool completely before frosting.
- To make the frosting, beat the cream cheese and butter in a mixing bowl until smooth.
- Mix in the vanilla and the salt and then add the powdered sugar, mixing until completely combined and frosting is smooth.
- Frost that cake and enjoy!
Want more delicious recipes with bananas?
We’ve got them for breakfast in pancakes, overnight oats, smoothie bowls, and of course breads.
Speaking of which, if you haven’t made my Brown Butter Rum Banana Bread yet, you MUST. It’s killer!
Can’t forget about dessert!
Bananas are the highlight of these easy, no bake Banana Pudding Dream Bars, my Banana Cookie Butter Ice Cream, this Banana Split Ice Cream Cake, and this incredible Banana Tres Leches Cake.
Theres’a something to be said about a delicious homemade banana cake. It’s a great way to use up those extra bananas with brown spots sitting on your counter. I think this will become one of your favorite recipes just as it has mine.
This original recipe is from the Fannie Farmer Cookbook Thirteenth Edition, pgs. 575 and 597; author, Marion Cunningham; publisher, Alfred A. Knopf, division of Random House; ISBN 0-394-56788-9.
Created by: Lynne Feifer
Banana Cake with Cream Cheese Frosting
Course Dessert
Cuisine American
Prep Time 30 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour 15 minutes minutes
12
This Banana Cake recipe has quickly become a family favorite here at our house and I'm sure it will be at yours as well! Moist, dense, (but not TOO dense!) full of banana flavor, it's topped with an incredibly easy and delicious cream cheese frosting. You might just fall in love at the first bite, and it's one cake you'll be making again and again!
Equipment
mixing bowl https://amzn.to/3PUktnG
9 X 9-inch cake pan
Ingredients
Banana Cake
- ½ cup milk
- 1 tablespoon white vinegar
- 8 tablespoons butter room temperature
- 1 ½ cups sugar
- 1 cup mashed bananas
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 cups cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 6 tablespoons butter room temperature
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Instructions
Banana Cake
Pour the milk into a liquid measuring cup and add the tablespoon of vinegar to sour it. Stir, and let sit for a minimum of 15 minutes while you prepare the cake.
Preheat the oven to 350°F. Grease a 9 X 9-inch cake pan and lightly dust with flour or spray with a floured baking spray.
In a medium bowl, whisk together the flour, baking soda and salt.
Cream the butter in a mixing bowl, slowly adding the sugar. Beat until light, about 2-3 minutes.
Add the mashed banana, eggs, and vanilla to the butter / sugar, and mix well.
Add the dry ingredients to the banana mixture and combine.
Stir the milk, and with the mixer running on low, slowly pour it into the bowl and blend. Be sure to scrape down the sides of the bowl.
Pour batter into the pan and bake for about 45 minutes, or until a toothpick inserted into the middle comes out clean.
Cool the cake in the pan for about 5 minutes before turning out onto a rack. Then allow the cake to cool completely before frosting.
Cream Cheese Frosting
Cream the butter and cream cheese in a mixing bowl until smooth and creamy. You may need to scrape down the sides of the bowl a few times
Mix in the vanilla and the salt.
Slowly add the powdered sugar and mix until thoroughly combined.
Nutrition
Serving: 1g | Calories: 506kcal | Carbohydrates: 76g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 430mg | Potassium: 144mg | Fiber: 1g | Sugar: 58g | Vitamin A: 730IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg
This post was first published 2/18/11. The post has been updated in format, and the frosting recipe has been changed on 5/11/21.
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Reader Interactions
Lorie says Oh, thanks for the coupon email too. You took such good care of me today! 🙂
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- Lorie says
I LOVED IT!!! THANK YOU for sharing with ME!!! I say ME cuz there is no way I was sharing with the kids!!! I only get a few delicacies in life, you know! 🙂 They can have the processed Oreo cookie or pop tart!
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- Lisa says
Hi there,
Can you please specify exactly how much confectionery sugar is used for the frostingReply
- Lynne says
Lisa, unfortunately, this is definitely a recipe that I need to redo, but won’t be able to for a couple of months.
I would suggest using another frosting like this Cream Cheese Frosting which I know would be really delicious on it.Reply
- Linda Mitchell says
Thank you for posting this recipe. I used to bake this as a tradition for all of my kid’s birthday parties. They loved and now that they are adults and have their own children they are asking for the recipe.
I downsized from a large house into a condo and parted with my cookbooks thinking I would not need them anymore. Fannie Farmer was a wedding shower gift and I used it for many years. The recipes always were a hit with my family.
I was asked to make this for a birthday coming up this week.
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- Leeanne says
Yummmmy
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- Nichole Mitchell says
Mom of 6 and a husband, made this the other day and it was a HUGE HIT! My in laws requested the cake as well and they LOVED IT. it’s so delicious and the frosting put it over the top for expectations.
Gotta make this you won’t regret itReply
- Suzanne says
This is the best banana cake recipe I’ve ever tasted. I added chopped walnuts. Banana and walnuts are a perfect duo.
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- Lynne says
Yay, Suzanne! I’m so excited, thank you!! It sure is my favorite. I’m glad you added the walnuts. Great idea!
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- Maureen DeLeon says
I am sorry zI was asking how substituti g with Gluten Free flour would work.
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- Lynne says
Maureen, I’m not sure as I haven’t made it with a gluten free flour and haven’t really used it in any of my recipes, but if you have been baking with that kind of flour for a while, and have had good luck substituting it for regular flour then by all means, give it a go. BUT, I’m sure there’s a Gluten Free Banana Cake recipe out there that would work quite well for you if you do a Google search though.
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- Vonnie says
Easy to make and tastes delicious. Thanks
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- Kathy Miller says
Absolutely perfect!
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- Lynne says
Kathy, thanks so much! It’s definitely one of my favorites!
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- Jane says
Is there a difference between cake flour and regular flour? Do the bananas need to be really ripe?
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- Lynne says
Jane, yes, there is a difference between using cake flour and regular flour in this recipe. Using cake flour in this recipe means less gluten which gives the cake more structure and a better texture. Not using it, and your cake will be more dense. You don’t have to buy it, you can easily make it at home by clicking this link:
https://www.365daysofbakingandmore.com/make-cake-flour/
And yes, it is best if you use bananas that are ripe. You don’t want them REALLY ripe, meaning completely brown and mushy, but you do want them to be yellow with a few brown spots. Green bananas will not work.
Hope that helps!Reply
- Cheryl Sypniewski says
To make the cake flour (If you don’t have any) you said to add corn starch with the flour. You didn’t mention how much you add to the 2 c. of flour. And do you still add the baking soda?
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- Lynne says
Cheryl, the “cake flour” listed in the “What do I need…” section is highlighted in red, so when you click that, it will take you to the post on how to make the cake flour. You can click this link and find it as well: https://www.365daysofbakingandmore.com/make-cake-flour/
And yes, you would still add the baking soda in the banana cake recipe.
Enjoy it!Reply
- Donna says
Oops, I just made this and put it in a regular 9×13″ pan instead of a 9×9″! I hope it turns out OK, maybe just thinner!
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- Lynne says
Donna,
it will be thinner, and because of that it probably won’t need to bake as long. I suggest checking on it after it’s been in the oven for about 20 minutes, and then bake in 5 minute increments until a toothpick in the center comes out clean.
I’m sure it will still be yummy!Reply
- Donna says
Even though i accidentally used a 9×13 pan instead of a 9×9 it was delicious! I added chopped Walnuts to the batter and sprinkled some on top of the icing and everyone loved it! But next time I’ll use the right size pan!
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- Lynne says
Donna, I’m so happy it was still delicious! And the addition of the walnuts sounds wonderful, too.
Thanks so much for reporting back on the outcome! That’s good to know should anyone else do the same.Reply
- Diana says
Have you made this In a lg muffin pan?
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- Lynne says
I have not, Diana, and I would only suggest using the pan size recommended in the recipe.
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- Linda says
Great recipe!
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- Lynne says
Thanks so much, Linda! I’m thrilled you liked it and appreciate the feedback.
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- Evelyn Ellsworth says
Loved this recipe! Great way to make buttermilk with vinegar and milk. I used a gluten free flour blend with no problems. I only used 1 cup powdered sugar in the frosting, definitely doesn’t need 3 cups.
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