Banana cake is one of those comforting bakes that never goes out of style. It’s soft, moist, and full of cozy flavor you can taste in every bite. This version is simple, reliable, and great for using up ripe bananas sitting on your counter.
The cream cheese frosting adds a tangy, silky finish that balances the sweetness perfectly. Whether you’re baking for a casual afternoon snack or a small celebration, this cake fits the moment without any fuss.
What Makes This Recipe So Good
- Ultra-moist texture: Mashed ripe bananas and a bit of oil keep the crumb tender for days.
- Approachable ingredients: Everything is easy to find, and you probably have most of it already.
- Balanced sweetness: Not too sugary, thanks to the natural sweetness of bananas and the tang of cream cheese frosting.
- Foolproof method: No special equipment needed beyond a couple of bowls and a whisk or hand mixer.
- Versatile pan options: Bake it as a sheet cake, a snack cake, or even cupcakes.
Shopping List
- Ripe bananas (3 large, very spotty)
- All-purpose flour (2 cups)
- Granulated sugar (3/4 cup)
- Light brown sugar (1/4 cup, packed)
- Baking soda (1 teaspoon)
- Baking powder (1 teaspoon)
- Fine salt (1/2 teaspoon)
- Ground cinnamon (1/2 teaspoon, optional but recommended)
- Unsalted butter (1/4 cup, melted and slightly cooled)
- Neutral oil (1/4 cup; canola or vegetable)
- Large eggs (2)
- Vanilla extract (2 teaspoons)
- Buttermilk (1/2 cup; or milk + lemon juice, see Alternatives)
- Cream cheese (8 ounces, brick style, softened)
- Unsalted butter for frosting (1/2 cup, softened)
- Powdered sugar (2 to 2 1/2 cups)
- Pinch of salt (for frosting)
- Lemon juice or vanilla (1 teaspoon, for frosting, optional)
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment, leaving a bit of overhang for easy lifting.
- Mash the bananas: In a large bowl, mash 3 large ripe bananas until mostly smooth with a few small lumps for texture.
- Make the wet mixture: Whisk in melted butter, oil, granulated sugar, and brown sugar until glossy.
Add eggs and vanilla; whisk until fully combined.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Bring it together: Add half the dry mixture to the banana bowl, stir gently, then add buttermilk. Stir in the remaining dry mixture just until no streaks of flour remain. Do not overmix.
- Bake: Pour batter into the prepared pan. Bake 28–35 minutes, or until the top is golden and a toothpick in the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 15 minutes, then lift out to a rack to cool completely before frosting.
- Make the frosting: Beat softened cream cheese and butter until smooth and fluffy, 2–3 minutes.
Add powdered sugar 1/2 cup at a time until you reach a spreadable consistency. Mix in a pinch of salt and lemon juice or vanilla.
- Frost and finish: Spread frosting over the cooled cake. For a clean look, use an offset spatula.
Add a light dusting of cinnamon or chopped toasted pecans if you like.
- Slice and serve: Cut into squares. The cake tastes great at room temp or slightly chilled.
Storage Instructions
- Refrigerate: Because of the cream cheese frosting, store the cake covered in the fridge for up to 5 days. Press plastic wrap directly against the cut edges to prevent drying.
- Freeze: For longer storage, freeze slices on a sheet until firm, then wrap tightly and place in a freezer bag.
Freeze up to 2 months. Thaw overnight in the fridge.
- Make-ahead tips: Bake the cake a day ahead and keep it wrapped at room temperature, unfrosted. Frost the day you plan to serve for the best texture.
Why This is Good for You
- Bananas bring natural sweetness: They let you use a bit less refined sugar while adding vitamins and fiber.
- Real ingredients: Simple pantry staples and no artificial flavors keep things straightforward and satisfying.
- Portion control made easy: A small square goes a long way thanks to the rich frosting and banana flavor.
- Energy boost: The mix of carbs and a touch of fat makes this a comforting, steady snack when you want something homemade.
What Not to Do
- Don’t use underripe bananas: Green or just-yellow bananas won’t mash well and won’t give much flavor.
- Don’t overmix the batter: Overworking the flour makes the cake tough instead of tender.
- Don’t frost a warm cake: The frosting will melt and slide off, and the crumb can tear.
- Don’t skip the salt: A pinch in both the batter and frosting sharpens flavor and keeps sweetness in check.
- Don’t overbake: Pull it as soon as a toothpick has just a few moist crumbs.
Dry banana cake is a letdown.
Alternatives
- No buttermilk? Use 1/2 cup milk mixed with 1 1/2 teaspoons lemon juice or vinegar. Let it sit 5 minutes.
- Lighter option: Swap half the all-purpose flour for white whole wheat flour. Add an extra tablespoon or two of buttermilk if the batter seems thick.
- Dairy-free: Use dairy-free butter and plant-based cream cheese for the frosting.
For the batter, replace buttermilk with unsweetened almond milk plus lemon juice.
- Gluten-free: Use a 1:1 gluten-free baking flour blend with xanthan gum. Let the batter rest 10 minutes before baking to hydrate.
- Add-ins: Stir in 1/2–3/4 cup chopped walnuts, pecans, or chocolate chips. Fold gently at the end.
- Pan swaps: Two 8-inch rounds (bake 22–26 minutes) or cupcakes (18–22 minutes).
Keep an eye on doneness.
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FAQ
How ripe should the bananas be?
They should be very spotty or mostly brown. The darker the peel (without being moldy or liquidy), the sweeter and more flavorful the cake will be.
Can I reduce the sugar?
Yes. You can cut the granulated sugar by 2–3 tablespoons without a big change in texture.
Keep some brown sugar for moisture and flavor.
Why use both butter and oil?
Butter adds flavor, while oil keeps the crumb soft even when chilled. The mix gives you the best of both.
My frosting is too loose. What now?
Chill it for 10–15 minutes, then beat again.
If needed, add a few tablespoons of powdered sugar until it holds soft peaks.
Can I make this without a mixer?
Yes. A whisk and sturdy spatula work fine for the batter. For frosting, a hand mixer is easiest, but you can beat it by hand if the cream cheese and butter are very soft.
How do I keep the cake from sticking to the pan?
Grease the pan well and line the bottom with parchment.
Leave a little overhang to lift the cake out cleanly.
What if I only have two bananas?
Use two very large bananas and add 2 tablespoons of milk to the batter. The flavor will be a bit lighter but still delicious.
Can I use frozen bananas?
Absolutely. Thaw them, drain off excess liquid, and mash.
They’re perfect for baking and often even sweeter.
Wrapping Up
This easy banana cake is the kind of bake you make once and then keep in your regular rotation. It’s straightforward, forgiving, and full of real banana flavor. The cream cheese frosting adds just the right touch of tangy richness, making every slice feel special.
Keep a few bananas aside this week, and you’ll have a tender, cozy cake ready to share—or to keep all to yourself.
Easy Banana Cake Recipe with Cream Cheese Frosting - A Soft, Moist Treat for Any Day
Ingredients
- Ripe bananas (3 large, very spotty)
- All-purpose flour (2 cups)
- Granulated sugar (3/4 cup)
- Light brown sugar (1/4 cup, packed)
- Baking soda (1 teaspoon)
- Baking powder (1 teaspoon)
- Fine salt (1/2 teaspoon)
- Ground cinnamon (1/2 teaspoon, optional but recommended)
- Unsalted butter (1/4 cup, melted and slightly cooled)
- Neutral oil (1/4 cup; canola or vegetable)
- Large eggs (2)
- Vanilla extract (2 teaspoons)
- Buttermilk (1/2 cup; or milk + lemon juice, see Alternatives)
- Cream cheese (8 ounces, brick style, softened)
- Unsalted butter for frosting (1/2 cup, softened)
- Powdered sugar (2 to 2 1/2 cups)
- Pinch of salt (for frosting)
- Lemon juice or vanilla (1 teaspoon, for frosting, optional)
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment, leaving a bit of overhang for easy lifting.
- Mash the bananas: In a large bowl, mash 3 large ripe bananas until mostly smooth with a few small lumps for texture.
- Make the wet mixture: Whisk in melted butter, oil, granulated sugar, and brown sugar until glossy.Add eggs and vanilla; whisk until fully combined.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Bring it together: Add half the dry mixture to the banana bowl, stir gently, then add buttermilk. Stir in the remaining dry mixture just until no streaks of flour remain. Do not overmix.
- Bake: Pour batter into the prepared pan. Bake 28–35 minutes, or until the top is golden and a toothpick in the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 15 minutes, then lift out to a rack to cool completely before frosting.
- Make the frosting: Beat softened cream cheese and butter until smooth and fluffy, 2–3 minutes.Add powdered sugar 1/2 cup at a time until you reach a spreadable consistency. Mix in a pinch of salt and lemon juice or vanilla.
- Frost and finish: Spread frosting over the cooled cake. For a clean look, use an offset spatula.Add a light dusting of cinnamon or chopped toasted pecans if you like.
- Slice and serve: Cut into squares. The cake tastes great at room temp or slightly chilled.