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Banana Cake

close up overhead shot of banana cake with a slice cut out on a cake tray
This delicious banana cake recipe is a sweet treat that is simple to make and cooks in less than 40 minutes before being topped with an easy cream cheese frosting
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Table of Contents
  1. BANANA CAKE INGREDIENTS
  2. HOW TO MAKE THIS BANANA CAKE RECIPE 
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

Banana Cake is a lot like a moist, dense banana bread that has been covered in delicious cream cheese frosting. It also has just a touch of spiciness from the cinnamon and vanilla to give it even more flavor.

If you still have extra bananas to use after making this yummy layer cake, why not make a Banana Pudding Cake that has the best of both cake and pudding in one dish? Or you could try a Banana Split Cake which is a fun twist on the sundae dessert.

close up side shot of banana cake with a slice cut out on a cake tray

MORE BANANA RECIPES:
Banana Bread Pudding | Banana Bread


BANANA CAKE INGREDIENTS

banana cake raw ingredients that are labeled

You will need:

FOR THE CAKE

  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2½ cups all-purpose flour
  • ½ cup salted butter, softened
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups mashed bananas (about 4 large) plus 2 additional bananas for decorating, if desired 
  • Juice of 1 lemon if decorating the exterior of the cake with banana slices

PRO TIP: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar.  For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.

FOR THE FROSTING

  • 1 cup salted butter, softened
  • 2 (8-ounce) packages cream cheese, softened
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar
  • ⅓ cup heavy cream

SUBSTITUTIONS AND ADDITIONS

BANANAS: Make sure you get ripe bananas for the recipe or wait until they are ripe. When the peel is deep yellow and has a few brown spots starting to appear, that’s when they are perfect.

CHOCOLATE CHIPS: Chocolate makes everything even tastier and adding it to desserts with banana flavor takes it to the next level. Add regular or mini chocolate chips to your homemade banana cake for a yummy surprise.

NUTS: Pecans or walnuts would also be a tasty addition and add a lovely crunch to your cake.

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HOW TO MAKE THIS BANANA CAKE RECIPE 

FOR THE CAKE

STEP ONE: Preheat the oven to 350°F.

STEP TWO: In a mixing bowl, whisk together cinnamon, baking soda, baking powder, salt, and flour. Set dry ingredients aside.

STEP THREE: Cream butter and sugars together in a large bowl using a hand mixer on medium speed.

STEP FOUR: Add eggs and vanilla then beat until batter is fluffy.

banana cake process shot of ingredients in a bowl

STEP FIVE: Beginning and ending with the buttermilk, rotate adding the buttermilk and flour mixture to the wet ingredients until fully combined and fluffy.

banana cake process shot of before and after ingredients is combined

STEP SIX: Mash bananas and mix them into the cake batter until combined.

banana cake process shot of before and after bananas is mashed

STEP SEVEN: Prepare two 9-inch round pans by lining the bottom with parchment paper and spraying with non-stick cooking spray.

PRO TIP: If you want taller cake layers, use smaller cake pans such as a 7-inch or 8-inch size.

STEP EIGHT: Divide batter between the two prepared cake pans.

STEP NINE: Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

PRO TIP: The cooking time can vary on this cake, especially since everyone’s oven cooks at slightly different temperatures so keep an eye on it and adjust as needed.

STEP TEN: Remove pans and cool for 15 minutes. Gently remove cakes from pans to a wire rack and cool completely.

FOR THE FROSTING

STEP ONE: In a medium bowl, beat together softened cream cheese, butter, and vanilla until fully combined.

PRO TIP: Make sure your cream cheese is at room temperature to ensure it blends fully with the rest of the ingredients and doesn’t leave lumps.

STEP TWO: Add in powdered sugar and beat until smooth, the mixture will be thick.

STEP THREE: Drizzle heavy cream into the frosting mixture while beating until frosting is fluffy and to a spreadable consistency.

banana cake process shot of ingredients being poured into a bowl

FOR THE ASSEMBLY

STEP ONE: Trim the top of each cake layer to remove any doming and form a flat surface.

STEP TWO: Place the first cake layer top-side up onto the serving platter.

STEP THREE: Mound about ½ cup of frosting onto the cake layer and spread smooth to the edges.

banana cake process shot of frosting spread on cake

STEP FOUR: Place the second cake layer top-side down on top of the filling. Press down gently to seal the layers together.

banana cake process shot of cake on plate

STEP FIVE: Mound another pile of frosting on top of the cake and use an offset spatula to spread it across the top and down the sides until the cake is fully frosted.

banana cake process shot of frosting placed on cake

STEP SIX: Decorate the top of cake with banana slices (dip banana slices in lemon juice to prevent browning) or however you’d like. Refrigerate or freeze until ready to serve.

STEP SEVEN: Refrigerate or freeze until ready to serve.

HOW TO SERVE

This moist banana cake with its homemade cream cheese frosting is the perfect choice for a birthday cake or for another special occasion. The banana flavor is classic and everyone will love the moist cake. Add a scoop of vanilla ice cream on the side for a decadent treat. Of course, you need a drink to wash it all down. We can help you there too with our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea.

STORAGE

IN THE FRIDGE: You can keep this delicious cake in the fridge for up to one week. Store it in an airtight container.

IN THE FREEZER: You can also freeze the cake either whole or in portions in freezer containers or wrapped in plastic wrap. Use within 1 month.

close up front shot of a slice of banana cake on a plate

When you make this easy banana cake recipe from scratch, you get a tasty dessert that has just the right amount of sweetness. It reminds you of banana bread but is topped with delectable creamy frosting.

FAQ

Can I use store-bought frosting instead of homemade cream cheese frosting in this recipe?

If you need to save time, you can use store-bought cream cheese frosting in place of homemade.

Can I make this cake ahead of time and freeze it?

You can make this cake ahead of time as it freezes well. You can either make the entire recipe and freeze it or make the two cakes and wait to assemble it with the frosting until you are ready to serve it.

Can I make this cake in a square pan in a single layer instead?

You can certainly bake this cake in a square or rectangular pan if you prefer. Just adjust your baking time to suit the size of the pan.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of banana cake with a slice cut out on a cake tray

Banana Cake

5 from 1 vote
This delicious banana cake recipe is a sweet treat that is simple to make and cooks in less than 40 minutes before being topped with an easy cream cheese frosting
Prep Time 50 minutes
Cook Time 35 minutes
Total Time 2 hours 25 minutes
Servings 6

Ingredients
  

FOR THE CAKE

  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 1/2 cup salted butter softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups mashed bananas about 4 large plus 2 additional bananas for decorating, if desired
  • 1 lemon juice if decorating exterior of cake with banana slices

FOR THE FROSTING

  • 1 cup salted butter softened
  • 2 8-ounce package cream cheese softened
  • 2 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 1/3 cup heavy cream

Instructions
 

FOR THE CAKE

  • Preheat oven to 350°F.
  • In a mixing bowl whisk together cinnamon, baking soda, baking powder, salt, and flour. Set aside.
  • Cream together butter and sugars in a large mixing bowl using a hand mixer.
  • Add eggs and vanilla and beat until batter is fluffy.
  • Beginning and ending with the buttermilk, rotate adding the buttermilk and flour mixture until fully combined and fluffy.
  • Mix in mashed bananas until combined.
  • Prepare two 9-inch round pans by lining the bottom with parchment paper and spraying with non-stick cooking spray.
  • Divide batter between the two cake pans.
  • Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Remove pans and cool for 15 minutes. Gently remove cakes from pans to cooling racks and cool completely.

FOR THE FROSTING

  • Beat together softened cream cheese, butter, and vanilla until fully combined.
  • Add in powdered sugar and beat until smooth, the mixture will be thick.
  • Drizzle heavy cream into frosting mixture while beating until frosting is fluffy and to a spreadable consistency.

FOR ASSEMBLYY

  • Trim the top of each cake layer to remove any doming and form a flat surface.
  • Place first cake layer top side up onto serving platter.
  • Mound about ½ cup of frosting onto cake layer and spread smooth to the edges.
  • Place the second cake layer top side down on top of the filling. Press down gently to seal the layers together.
  • Mound another pile of frosting on top of the cake and use a spatula to spread it across the top and down the sides until cake is fully frosted.
  • Decorate with banana slices (dip banana slices in lemon juice to prevent browning) or however you’d like.
  • Refrigerate or freeze until ready to serve.

Video

Notes

TIP: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar.  For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.
TIP: If you want taller cake layers, use smaller cake pans such as a 7-inch or 8-inch size.
TIP: The cooking time can vary on this cake, especially since everyone’s oven cooks at slightly different temperatures so keep an eye on it and adjust as needed.
TIP: Make sure your cream cheese is at room temperature to ensure it blends fully with the rest of the ingredients and doesn’t leave lumps.

Nutrition

Calories: 1274kcal | Carbohydrates: 192g | Protein: 10g | Fat: 55g | Saturated Fat: 34g | Trans Fat: 2g | Cholesterol: 199mg | Sodium: 763mg | Potassium: 525mg | Fiber: 3g | Sugar: 141g | Vitamin A: 1811IU | Vitamin C: 9mg | Calcium: 136mg | Iron: 3mg
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Proudly Prepared by the Spaceships Kitchen

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