The best banana cake with cream cheese frosting is moist, tender, richly flavored, and easy to bake in a 9-by-13-inch pan. This recipe uses 1 1/2 cups of very ripe mashed bananas, buttermilk, and a special low oven temperature of 275°F, then finishes the cooled cake with silky homemade cream cheese frosting.
Every bite has deep banana flavor, a soft almost pudding-like crumb, and just enough tang from the frosting to balance the sweetness. It makes about 12–16 servings and takes approximately 2 hours from preparation through cooling and chilling, making it a wonderful dessert for birthdays, potlucks, family dinners, or an afternoon coffee break.
Jump to RecipeWhy You’ll Love This Recipe
This banana cake is the dessert to make when your fruit bowl is holding bananas that are far too spotted for snacking but perfect for baking. Dark speckles signal concentrated sweetness and a softer texture, which give the finished cake a fuller banana flavor and naturally moist crumb.
The cake is baked in a generous 9-by-13-inch pan, so it is simple to frost, slice, transport, and share. Unlike a tall layer cake, it needs no stacking or complicated decorating, yet each square looks inviting beneath its generous blanket of cream cheese frosting.
The frosting adds a cool, tangy contrast to the sweet cake. If your family enjoys cream cheese desserts, you may also like these blueberry treats with cream cheese for another fruit-forward idea.
Ingredients You’ll Need
Gather the ingredients before you begin so the batter comes together without delay. Softened butter, eggs, and buttermilk blend more smoothly when they are not refrigerator-cold.
- Bananas: Measure 1 1/2 cups of mashed very ripe bananas, which is usually about 3–4 medium bananas.
- Dry ingredients: All-purpose flour provides structure, while baking soda gives the cake lift. A small amount of salt keeps the sweetness balanced.
- Moisture and richness: Unsalted butter, eggs, and buttermilk create a soft, tender crumb.
- Flavor: Lemon juice keeps the mashed bananas tasting fresh, while vanilla rounds out both the cake and frosting.
- Frosting: Softened butter, 8 ounces of cream cheese, confectioners’ sugar, and vanilla make a smooth spreadable topping.
For another special-occasion cake with a wonderfully tender texture, keep our moist chocolate cake recipe in mind. It is a useful choice when the dessert table needs a second flavor.
How to Make It Step-by-Step
Step 1: Heat the oven to 275°F (135°C), taking care to let it fully preheat before the pan goes inside. Grease and flour a 9-by-13-inch baking pan, paying particular attention to the corners so the chilled cake releases cleanly.
Step 2: Peel the very ripe bananas and mash them in a bowl until mostly smooth, leaving only a few tiny soft pieces if desired. Stir in the 2 teaspoons of lemon juice, which adds a gentle brightness and helps protect the banana mixture from tasting flat.
Step 3: In a separate bowl, whisk together the flour, baking soda, and salt. Breaking up any pockets of baking soda now helps distribute the leavening evenly throughout the cake.
Step 4: Place the softened butter and granulated sugar in a large mixing bowl and beat until light and fluffy. Add the eggs one at a time, mixing after each addition, then beat in the vanilla extract until the mixture looks even.
Step 5: Add the flour mixture in portions, alternating with the buttermilk. Mix only until the last streaks of flour disappear, then gently fold in the banana mixture; excessive mixing can make the crumb less tender.
Step 6: Scrape the batter into the prepared pan and spread it into an even layer. Bake at 275°F for approximately 60 minutes, checking the center with a toothpick near the end of the baking time; it should come out clean or with a few moist crumbs.
Step 7: Let the cake cool, then chill it thoroughly before adding the frosting. For the quick-cooling method associated with this recipe, place the baked cake in the freezer for about 45 minutes, making sure the pan is safe for that use.
Step 8: While the cake chills, beat the softened butter and cream cheese together until smooth. Gradually add the confectioners’ sugar, then beat in the vanilla; spread the finished frosting over the completely cooled cake in a thick, even layer.
Pro Tips for the Best Banana Cake
The bananas make the biggest difference. Choose fruit with heavy brown or black speckles and a strong sweet aroma. Bananas that are merely yellow can work in a pinch, but they will not provide the same moisture, sweetness, or concentrated flavor.
Measure the mashed bananas after peeling and mashing rather than guessing by size. Three medium bananas may be enough, while four smaller bananas may be needed, so the 1 1/2-cup measurement is the most dependable guide.
Respect the low oven temperature. Baking at 275°F is a defining part of this recipe and allows the cake to cook gently. Substituting 350°F without changing the baking time can cause the surface to brown before the center is done.
Do not rush the cooling stage. Cream cheese frosting softens quickly on a warm cake, which can make it slide or melt. Chilling firms the crumb and gives the frosting a neat surface that is easier to spread and slice.
Frosting, Slicing, and Serving Ideas
For the smoothest frosting, soften both the butter and cream cheese before mixing. If the confectioners’ sugar is lumpy, sift it first, then add it gradually so the frosting stays creamy instead of dusty or uneven.
Use an offset spatula or the back of a spoon to create simple swirls across the top. The cake is delicious served cold from the refrigerator, but letting a portion stand briefly at room temperature will make the frosting especially creamy.
Cut the cake into 12 large squares or 16 smaller servings. A clean knife produces the prettiest edges; wipe the blade between cuts if you want each layer of frosting to remain distinct.
When planning a fruit-filled dessert spread, this raspberry cake with lemon buttercream offers a bright contrast to the rich banana flavor. For a cool finish after dinner, consider serving a strawberry cheesecake ice cream pie alongside smaller pieces of banana cake.
Storage and Make-Ahead Advice
Because the frosting contains cream cheese, store the finished cake covered in the refrigerator. Chilling also helps the slices hold their shape, making this a practical make-ahead dessert for gatherings.
Prepare the cake, chill it, frost it, and keep it covered until serving. If you need to transport it, leave it in the baking pan or another sturdy covered container so the frosting remains protected.
For the best texture, use a sharp knife and serve the cake cold or slightly tempered. Avoid leaving frosted portions at room temperature for extended periods, and return leftovers to the refrigerator after serving.
Common Questions
Can I use bananas that are not heavily speckled? You can, but very ripe bananas are strongly recommended because they provide the best sweetness, moisture, and banana flavor. Pale yellow bananas may produce a milder cake.
Why is the oven temperature only 275°F? The unusually low temperature is part of the published method. It helps the cake bake gently and evenly, so keep the temperature as written rather than automatically changing it to 350°F.
Can I frost the cake while it is warm? No. The cake must be cooled and chilled thoroughly first. A warm crumb can soften the cream cheese frosting and cause it to slide instead of staying in a smooth layer.
The Best Banana Cake with Cream Cheese Frosting
Ingredients
Method
- Heat the oven to 275°F (135°C). Grease and flour a 9-by-13-inch baking pan.
- Mash the very ripe bananas until mostly smooth, then stir in the lemon juice.
- Whisk the flour, baking soda, and salt together in a medium bowl.
- Cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Add the dry ingredients alternately with the buttermilk, mixing just until combined. Fold in the banana mixture without overmixing.
- Spread the batter evenly in the prepared pan and bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cake, then chill it thoroughly before frosting. The cake may be placed in the freezer for about 45 minutes to cool it quickly.
- For the frosting, beat the softened butter and cream cheese until smooth. Gradually add the confectioners’ sugar, then beat in the vanilla and spread the frosting over the cooled cake.
Notes
Final Thoughts
The best banana cake with cream cheese frosting is proof that a humble bunch of overripe bananas can become an unforgettable dessert. Its tender texture comes from the combination of mashed bananas, buttermilk, and gentle baking, while the tangy frosting brings every sweet, fragrant bite into balance.
Follow the 275°F method, chill the cake completely, and use deeply speckled bananas for the fullest flavor. Once sliced, this generous 9-by-13-inch cake is ready to make any gathering feel a little more special.