Moist, tender, and speckled with the sweet, fruity taste of ripe bananas, this easy Banana Cake recipe boasts old-fashioned flavor, slathered in a dream of cream cheese frosting.
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A simple but heavenly cake recipe.
While I’m all for a scrumptious loaf of Healthy Banana Bread, it’s not quite the same as a mega-moist, frosting-slathered banana cake.
When the occasion calls for dessert—be it a birthday, a dinner invitation to a friend’s, or a potluck when you want to bring everyone’s favorite dish—this easy moist banana cake delights. It’s perfect for sharing and celebrating.
What really separates it from more virtuous banana bread is the rich cream cheese icing. The tang is so delightful (just ask this Cream Cheese Banana Bread), before you realize what’s happened, you’ll be licking the leftovers right out of the bowl.
Maybe you’ll use a spoon. Maybe not. (Whatever your method, I support you.)
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Ripe Bananas. Mash the bananas, then measure them. Don’t skip the measuring! Bananas vary in size and it’s important to go by measurement, not number, to get the right texture for this banana cake.
- Sugar. A combination of granulated white sugar and brown sugar sweetens the cake, adds extra moisture, and makes it tender.
- Flour. To add some whole grain goodness to this cake, I use a combination of all-purpose flour and white whole wheat flour. If you’d like, you can use additional all-purpose flour instead.
- Buttermilk. To make homemade buttermilk, mix 1/2 tablespoon of white vinegar or lemon juice with 1/2 cup of 2% or whole milk. Let sit for 5 minutes, stir, then use as directed in the recipe.
- Cream Cheese Frosting. Made with light cream cheese to make this cake a little less indulgent and mixed with butter, powdered sugar, and a few drops each of vanilla and almond extract, this cream cheese frosting is proof of pure goodness in the world.
How to Make Banana Cake
Mix the Wet Ingredients. Whisk the mashed banana, eggs, sugars, oil, and vanilla in a large bowl.
Mix the Dry Ingredients. Whisk the flours, baking powder and soda, and salt in another bowl.
Finish the Batter. Fold half of the dry ingredients into the wet ingredients, then stir in the buttermilk, followed by the remaining dry ingredients. Don’t overmix! That over-develops the gluten, giving your cake a denser texture.
Bake. Pour the batter into a cake pan coated with nonstick spray. Bake the banana cake at 350 degrees F for 30 to 35 minutes, or until a toothpick in the center comes out clean.
Make the Frosting. Beat the cream cheese and butter until they’re well-combined and creamy, then beat in the extracts, followed by the powdered sugar 1/4 cup at a time.
Frost the Cake. Once the cake is completely cool, slather the frosting over the top. Chill for 20 minutes, then slice and ENJOY!
Recipe Variations
- Add Some Mix-Ins. Mini chocolate chips, chopped walnuts, or pecans add some texture and flavor to this banana cake. Use 1/2 cup.
- Top It. I love banana cake topped with toasted coconut, but you could also use mini chocolate chips or chopped nuts here.
- Try a Different Frosting. Swap the frosting for the chocolate cream cheese icing used in this Almond Joy Cake.
This simple banana cake recipe is easy as can be! The moist, tender crumb and fluffy frosting make it an instant crowd-pleaser.
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For the Cream Cheese Frosting:
- 8 ounces reduced fat cream cheese at room temperature
- 4 tablespoons unsalted butter at room temperature
- 3 ¾ cups powdered sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon almond extract
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Preheat oven to 350°F. Generously coat a 9×13 inch pan with nonstick spray.
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In a large bowl, mash the bananas.
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Whisk in the eggs, granulated sugar, brown sugar, oil, and vanilla.
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In a separate medium bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
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Add half of the dry ingredients to the banana mixture and fold in by hand, just until combined.
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Gently stir in buttermilk. Fold in remaining dry ingredients, just until blended, being careful not to over mix.
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Pour into the prepared cake pan and smooth the top.
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Bake 30 to 35 minutes, until the top of the cake springs back lightly when touched and a toothpick inserted in the center comes out clean. Let cool completely (once the cake nears room temperature, you can pop it into the fridge to speed things along).
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While cake cools, prepare the frosting: In a large bowl or the bowl of a stand mixer with a paddle attachment, beat together the cream cheese and butter until smooth and creamy, about 2 minutes. Add the vanilla and almond extracts and then reduce the speed to low. Gradually add the powdered sugar, 1/4 cup at a time, beating just until combined.
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Once the cake has cooled completely, spread the frosting over the top. Refrigerate for 20 minutes to allow the frosting to set. Slice and serve.
- TO STORE: Cover the cake and store it in the refrigerator for up to 4 days.
- TO FREEZE: Cover the cake layers tightly in plastic wrap, and place in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving. If you plan to freeze the cake, wait to frost it until after you’ve thawed it.
Serving: 1(of 12)Calories: 454kcalCarbohydrates: 78gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 49mgPotassium: 237mgFiber: 2gSugar: 59gVitamin A: 295IUVitamin C: 2mgCalcium: 73mgIron: 1mg
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