Name: Banana Cake with Cream Cheese Frosting
Prep time: 15 min
Cook time: PT-486507H20M56S
Total time: PT-486507H20M56S
Cuisine: American
Ingredients: 2 cups all‑purpose flour; 1 tsp baking soda; ½ tsp salt; 1 tsp ground cinnamon (optional); 3‑4 medium overripe bananas, mashed; 1 cup granulated sugar (or half brown sugar); 2 eggs; ½ cup unsalted butter, melted (or neutral oil); 1 tsp vanilla extract; 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 2‑3 cups powdered sugar; 1 tsp vanilla extract

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A moist, tender banana cake topped with tangy, creamy frosting—this Banana Cake with Cream Cheese Frosting is both comforting and celebratory, perfect for birthdays, brunches, or whenever sweet banana cravings hit.

Why You’ll Love This Recipe

I love how this cake captures the warm sweetness of ripe bananas while staying soft and fluffy under a rich cream cheese glaze. It’s nostalgic yet elegant, easy to bake, and always feels special—whether for a casual treat or a festive occasion.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Ground cinnamon (optional)
Overripe bananas, mashed (about 3–4 medium)
Granulated sugar (or a mix of brown sugar for depth)
Eggs
Unsalted butter, melted (or neutral oil)
Vanilla extract
For the Cream Cheese Frosting:
Cream cheese, softened
Unsalted butter, softened
Powdered sugar
Vanilla extract

directions

I preheat the oven to 350 °F (175 °C) and grease a 9×13‑inch pan (or two 8‑inch rounds).
In a bowl, I whisk flour, baking soda, salt, and cinnamon if I choose to use it.
In another bowl, I mix mashed bananas, sugar, eggs, melted butter, and vanilla until smooth.
I fold the dry ingredients into the wet mixture just until combined—overmixing can make the cake dense.
I pour the batter into the prepared pan and bake for 25–30 minutes for rounds, or 40–50 minutes for the full pan, until a toothpick comes out clean or with a few moist crumbs.
While the cake cools, I prepare the frosting by beating cream cheese and butter until smooth, then adding powdered sugar and vanilla until creamy and spreadable.
When the cake is completely cool, I spread the frosting evenly over the top and slice into squares or wedges.

Servings and timing

This recipe makes 12–16 servings. Prep takes about 15 minutes, baking about 30–45 minutes depending on the pan, and frosting plus cooling adds another 20 minutes—so it’s ready in about 1¼ hours total, mostly hands-off time.

Variations

Nutty crunch: I fold in chopped walnuts or pecans for texture and flavor.
Chocolate twist: I add chocolate chips to the batter or swirl melted chocolate into the frosting.
Spiced upgrade: I include a pinch of nutmeg or ginger alongside cinnamon for warmth.
Layer cake: I bake in two 8‑inch rounds, spread frosting between layers and on top for an elegant showpiece.

storage/reheating

I store leftovers covered in the fridge for up to 4 days—the frosting stays fresh and the cake moist. I let slices sit at room temperature for 10–15 minutes before serving for a softer texture.

FAQs

What bananas work best?

I use bananas that are very ripe—speckled or turning brown—because they’re sweeter and bring the best flavor and moisture.

Can I make it egg-free?

Yes —I replace each egg with ¼ cup unsweetened applesauce or a flax egg (1 Tbsp ground flaxseed + 3 Tbsp water).

Can I freeze it?

Absolutely —I freeze the cake (without frosting) for up to 2 months, then thaw and frost when ready to serve.

How do I avoid crumbs in the frosting?

I let the cake cool completely—frosting warm cake causes crumbling and blending of crumbs into the frosting.

Is it okay to halve the recipe?

Yes—I bake it in an 8‑inch square pan and reduce baking time to 25–30 minutes—perfect for smaller needs.

Conclusion

I find this Banana Cake with Cream Cheese Frosting to be the ultimate blend of homey and festive. It’s easy, indulgent, and full of flavor—ideal for any occasion or just when I want a slice of something delightful. Let me know if you’d like tips on decorating it or making it gluten-free!