The best banana cake with cream cheese frosting is soft, moist, warmly vanilla-scented, and packed with the flavor of very ripe bananas. This easy 9-by-13-inch recipe serves about 12 people and takes only 10 to 15 minutes to prepare, followed by 25 to 30 minutes in the oven.
Sour cream keeps the cake tender while mashed bananas add natural sweetness and moisture. Once the cake has cooled completely, spread it with a smooth full-fat cream cheese frosting for a classic dessert that is perfect for birthdays, potlucks, holidays, or an afternoon coffee break.
Jump to RecipeWhy You’ll Love This Recipe
This banana cake has the cozy flavor of homemade banana bread but a softer, lighter texture that is especially suited to celebrations. The sour cream adds richness and tenderness without making the cake heavy, while the cream cheese frosting provides a pleasantly tangy contrast to the sweet banana crumb.
Because it bakes in a 9-by-13-inch pan, this dessert is easy to portion and transport. There is no need to stack layers or decorate with special equipment; a simple sweep of frosting across the top looks inviting and gives every square a generous finish.
For another dessert with a creamy frosting, you can also try this pumpkin cake with bourbon cream cheese frosting when you are in the mood for warm autumn spices.
Ingredients You’ll Need
The ingredient list is short, but each item has an important job. Softened butter and sugar create the base, eggs bind the batter, sour cream supplies moisture, and very ripe bananas provide concentrated fruit flavor.
- Bananas: Use three very ripe bananas, yielding approximately 1 1/2 cups or about 340 to 360 grams peeled. Heavily speckled or nearly black skins usually signal the sweetest, most fragrant fruit.
- Butter and sugar: Use 1/2 cup softened unsalted butter and 1 1/2 cups granulated sugar. Soft butter blends more evenly than cold butter.
- Wet ingredients: Two large eggs, 1 teaspoon vanilla extract, and 1 cup sour cream create a moist, flavorful batter.
- Dry ingredients: Two cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt provide structure and balance.
- Frosting: Full-fat cream cheese, butter, powdered sugar, and vanilla make a rich, smooth topping with enough body to spread neatly.
Measure the flour carefully, preferably by spooning it into a measuring cup and leveling the top. Too much flour can make this tender cake seem dense, especially when combined with overmixing.
How to Make It Step-by-Step
Step 1: Heat your oven to 350°F (175°C), then grease a 9-by-13-inch baking pan. Make sure the pan is ready before mixing so the batter can go straight into the oven once it is combined.
Step 2: Place the softened butter and granulated sugar in a large mixing bowl and beat until the mixture looks light and blended. It does not need to be perfectly fluffy, but the butter should be evenly distributed throughout the sugar.
Step 3: Beat in the eggs one at a time, followed by the vanilla and sour cream. Add the mashed bananas and stir until the wet mixture is evenly combined, with small soft pieces of banana welcome throughout.
Step 4: Add the all-purpose flour, baking soda, and salt. Mix just until no visible streaks of dry flour remain; stopping at this point protects the cake from becoming dense or chewy.
Step 5: Scrape the batter into the greased pan and spread it into an even layer. Bake for approximately 25 to 30 minutes, checking near the end of the baking time with a toothpick in the center.
Step 6: Remove the cake when the center is set and the toothpick comes out clean or with a few moist crumbs. Let it cool completely in the pan before adding frosting, since cream cheese frosting can soften and slide on a warm surface.
Step 7: For the frosting, beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla, then beat until creamy and spreadable, scraping the bowl once or twice if needed.
Step 8: Spread the frosting evenly over the cooled banana cake. Slice into about 12 servings and serve, or refrigerate the cake if it will not be enjoyed soon.
Pro Tips for Tender Banana Cake
The bananas are the main source of fruit flavor, so do not reach for barely yellow fruit if you want the fullest result. Nearly black bananas may look past their prime, but they are ideal here because their starches have changed into natural sugars and their aroma is more pronounced.
For a smooth frosting, set both the cream cheese and butter out until they reach room temperature. Cold cream cheese can leave small lumps, while softened ingredients blend into a creamy spread with much less effort.
- Do not overmix after adding the flour. Stop as soon as the dry ingredients disappear.
- Spread the batter evenly so the center and edges finish baking at the same time.
- Begin checking at 25 minutes, since ovens and pan materials can vary.
- Allow the cake to cool fully before frosting for clean slices and a stable topping.
- Use full-fat cream cheese for the richest texture and most reliable frosting.
If you are planning a savory menu before dessert, this broccoli chicken casserole with cream cheese and mozzarella makes a comforting main course that pairs well with a casual family meal.
Frosting, Serving, and Presentation
The frosting is intentionally simple: tangy cream cheese, buttery richness, powdered sugar for sweetness, and vanilla for fragrance. Spread it in broad swirls with an offset spatula or the back of a spoon, leaving a few decorative ridges across the top.
Serve the cake in square pieces as soon as the frosting is set. It is delicious at cool room temperature, when the crumb feels soft and the frosting is creamy, but refrigeration is the safer choice when the cake will sit for more than a short time.
For a polished presentation, keep the top plain and let the pale frosting contrast with the golden cake. A few thin banana slices can be added just before serving, though they may darken over time, so they are best used as a last-minute garnish.
When you want another low-effort fruit dessert for the same gathering, this easy peach dump cake is a wonderful companion recipe.
Storage and Make-Ahead Advice
Because the frosting contains cream cheese, refrigerate the frosted cake if it will not be served soon. Cover the pan well so the cake does not absorb refrigerator odors or dry out around the edges.
The cake is also easy to prepare ahead for a party. Bake it, cool it completely, and frost it once the crumb is no longer warm; then keep it chilled until serving and allow it a little time at room temperature before slicing if you prefer a softer frosting.
For neat portions, use a sharp knife and wipe the blade between cuts. This simple step keeps the white frosting from dragging into the golden banana crumb and makes each square look bakery-worthy.
Best Banana Cake with Cream Cheese Frosting
Ingredients
Method
- Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking pan.
- Beat the softened butter and granulated sugar until light and blended.
- Beat in the eggs, vanilla extract, and sour cream, then stir in the mashed bananas.
- Add the flour, baking soda, and salt. Mix only until the dry ingredients disappear.
- Spread the batter evenly in the prepared pan and bake for 25 to 30 minutes, until the center is set and a toothpick comes out clean or with a few moist crumbs.
- Cool the cake completely. Beat the cream cheese and butter until smooth, add the powdered sugar and vanilla, and beat until creamy and spreadable.
- Spread the frosting over the cooled cake. Refrigerate if it will not be served soon.
Notes
Final Thoughts
This best banana cake with cream cheese frosting recipe turns three very ripe bananas into a tender, richly flavored dessert with minimal effort. The moist sour cream cake, creamy tangy frosting, and generous 9-by-13-inch size make it a dependable choice whenever you need a crowd-pleasing sweet.
Use the darkest bananas you have, mix the batter gently, and wait until the cake is completely cool before frosting. Follow those simple details and every slice will be soft, fragrant, and ready for a second helping.
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