The Best Banana Cake

This Banana Cake is incredibly moist, soft, and packed with sweet banana flavor in every bite. Made with overripe bananas and creamy buttermilk, it has a tender texture that stays deliciously moist for days.

A thick layer of rich cream cheese frosting makes this homemade banana cake completely irresistible. It’s an easy, comforting dessert that’s perfect for family gatherings, celebrations, or whenever you have a few ripe bananas waiting to be used.

If you love baking with ripe bananas, you might also enjoy starting your morning with my Gluten-Free Banana Pancakes with Strawberries, a quick and naturally sweet breakfast idea. And if you have more ripe fruit than you can use right away, this helpful guide on how to freeze and thaw bananas for baking ensures none of them go to waste.

Quick Recipe Info

• Prep Time: 25 minutes
• Bake Time: 40–45 minutes
• Cooling Time: 1 hour
• Frosting Time: 15 minutes
• Total Time: About 2 hours 25 minutes
• Servings: 15 slices
• Oven Temperature: 350°F (175°C)
• Pan Size: 9 × 13-inch baking pan
• Difficulty: Easy

The cake must be completely cooled before spreading the cream cheese frosting on top.

Why You’ll Love This Banana Cake

• Incredibly moist and tender – Mashed overripe bananas and buttermilk give the cake a wonderfully soft texture that stays moist for days.
• Full of banana flavor – Four ripe bananas add natural sweetness and rich banana flavor to every bite.
• Rich cream cheese frosting – The smooth, tangy frosting perfectly balances the sweetness of the cake.
• Easy to make – This simple sheet cake is baked in a 9 × 13-inch pan, so no layering or complicated decorating is required.
• Perfect for any occasion – Serve it for birthdays, family gatherings, potlucks, or as a comforting everyday dessert.
• A delicious way to use ripe bananas – It’s the perfect recipe when you have overripe bananas sitting on the counter.

Ingredients You’ll Need

• Overripe bananas – Use very ripe bananas with plenty of brown spots. They are sweeter, softer, and give the banana cake its rich banana flavor and moist texture.
• All-purpose flour – Provides the structure for the cake. Measure it correctly and avoid packing it into the measuring cup.
• Baking powder and baking soda – Help the banana cake rise and create a soft, tender crumb.
• Unsalted butter – Use softened butter so it blends smoothly with the sugars and creates a light, creamy base.
• Granulated and brown sugar – Granulated sugar adds sweetness, while brown sugar contributes moisture and a subtle caramel flavor.
• Eggs – Bring the batter together and help create a rich yet tender cake.
• Vanilla extract – Enhances the sweetness and complements the banana flavor.
• Buttermilk – Adds moisture and a slight tang while helping produce a wonderfully soft cake.
• Cream cheese – Use softened, full-fat block cream cheese for a thick, smooth, and slightly tangy frosting.
• Powdered sugar – Sweetens and thickens the cream cheese frosting.

For the best results, allow the butter, eggs, buttermilk, and cream cheese to come to room temperature before mixing. This helps the ingredients combine evenly and creates a smoother batter and frosting.

How to Make Banana Cake with Cream Cheese Frosting

Prepare the Pan and Dry Ingredients

• Preheat the oven to 350°F (175°C). Line a 9 × 13-inch baking pan with parchment paper. Alternatively, grease the pan with butter and lightly dust it with flour.
• In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.

Mix the Wet Ingredients

• In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
• Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and mix until everything is smooth and well combined.

Add the Bananas

• In a separate bowl, mash the overripe bananas with a fork until mostly smooth. Add the mashed bananas to the wet ingredients and mix until fully incorporated.

Finish the Batter

• Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing gently after each addition. Mix only until the batter is smooth and no visible streaks of flour remain. Avoid overmixing, as this can make the cake dense.

Bake the Banana Cake

• Pour the batter into the prepared baking pan and spread it into an even layer. Bake at 350°F (175°C) for about 30–35 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
• Remove the cake from the oven and allow it to cool completely in the pan before adding the frosting.

Make the Cream Cheese Frosting

• Beat the softened cream cheese and butter together until completely smooth and creamy. Gradually add the powdered sugar, then mix in the vanilla extract and salt. Continue beating until the frosting is light, fluffy, and smooth.

Frost and Decorate

• Spread the cream cheese frosting evenly over the completely cooled banana cake. Decorate with fresh banana slices or chopped walnuts, if desired.
• If using fresh banana slices, add them shortly before serving because they can turn brown over time.

Serving and Enjoying

• Cut the banana cake into squares and serve it once the cream cheese frosting has set slightly. It is delicious on its own, but it also pairs beautifully with a cup of coffee, tea, or a cold glass of milk.

• For an extra-special presentation, garnish each slice with a fresh banana slice or chopped walnuts just before serving.

• Let refrigerated cake sit at room temperature for about 15–20 minutes before enjoying so the cake becomes softer and the frosting turns perfectly creamy.

How to Store and Freeze

• Store the banana cake in an airtight container in the refrigerator for up to 5 days. Because it is topped with cream cheese frosting, it should not be left at room temperature for more than 2 hours. For the best texture, let each slice sit at room temperature for 15–20 minutes before serving.
• To freeze, place individual slices on a baking sheet and freeze until the frosting is firm. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before enjoying.
• For the best appearance, freeze the cake without fresh banana slices, as they may become brown and watery after thawing.

Frequently Asked Questions

Nutrition Per Serving

Based on 15 servings, one slice contains approximately:

• Calories: 500 kcal
• Carbohydrates: 69 g
• Protein: 6 g
• Fat: 22 g
• Saturated Fat: 13 g
• Sugar: 49 g
• Fiber: 2 g
• Sodium: 360 mg

Nutrition values are estimates and may vary depending on the brands of ingredients used and the size of each serving.

Conclusion

This banana cake with cream cheese frosting is wonderfully moist, soft, and packed with sweet banana flavor in every bite. Made with overripe bananas and buttermilk, the cake has a tender texture that stays delicious for days, while the rich and tangy cream cheese frosting perfectly balances its sweetness.

This easy homemade dessert is perfect for birthdays, family gatherings, potlucks, holidays, or simply using up ripe bananas sitting on the counter. Decorate it with fresh banana slices, chopped walnuts, or pecans for an extra-special finishing touch. Serve each slice with a cup of coffee, tea, or a cold glass of milk, and enjoy this comforting banana dessert with family and friends.

Once you try this simple banana cake recipe, it may quickly become one of your favorite ways to transform overripe bananas into something truly delicious.

Happy baking!

The Best Banana Cake with Cream Cheese Frosting

This moist Banana Cake is packed with sweet banana flavor and topped with smooth, tangy cream cheese frosting. It is an easy homemade dessert perfect for celebrations, potlucks, or using up overripe bananas.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Cooling Time 1 hour hr

Total Time 1 hour hr 55 minutes mins

Servings: 15

Course: Dessert

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

For the Banana Cake

• 1 1/2 cups mashed overripe bananas, about 4 medium bananas (345 g)
• 3 cups all-purpose flour (360 g)
• 1 tsp baking powder (4 g)
• 1 tsp baking sodanulated sugar (5 g)
• 1/2 tsp salt (3 g)
• 3/4 cup unsalted butter, softened (170 g)
• 1 cup granulated sugar (200 g)
• 1/2 cup packed brown sugar (100 g)
• 3 large eggs, at room temperature
• 2 tsp vanilla extract (30 ml)
• 1 1/2 cups buttermilk, at room temperature (360 ml)

For the Cream Cheese Frosting

• 8 ounces full-fat block cream cheese, softened (226 g)
• 1/2 cup unsalted butter, softened (113 g)
• 3 cups powdered sugar (360 g)
• 1 tsp vanilla extract (5 ml)
• 1/8 tsp salt

Optional Garnish

• Fresh banana slices
• Chopped walnuts or pecans

Equipment

• 1 9 × 13-inch baking pan
• 1 Parchment paper
• 1 Large mixing bowl
• 1 Medium mixing bowl
• 1 Electric hand mixer or stand mixer
• 1 Whisk
• 1 Rubber spatula
• 1 Fork or potato masher
• 1 Measuring cups and spoons

Method

 

1. Prepare the Pan

   Preheat the oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper. Alternatively, grease the pan with butter and lightly dust it with flour.

2. Combine the Dry Ingredients

   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.

3. Cream the Butter and Sugars

   In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.

4. Add the Eggs and Vanilla

   Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until smooth and combined.

5. Add the Bananas

   Mash the overripe bananas in a separate bowl. Add them to the butter mixture and mix until evenly incorporated.

6. Finish the Batter

   Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently after each addition, only until no visible streaks of flour remain. Do not overmix.

7. Bake the Cake

   Pour the batter into the prepared pan and spread it evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Cool Completely

   Remove the cake from the oven and allow it to cool completely in the pan before frosting.

9. Make the Cream Cheese Frosting

   Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar. Add the vanilla extract and salt, then continue beating until the frosting is light and fluffy.

10. Frost and Decorate

    Spread the cream cheese frosting evenly over the completely cooled cake. Decorate with fresh banana slices, chopped walnuts, or pecans, if desired. Cut into 15 squares and serve.

Notes

• Use very ripe bananas with plenty of brown spots for the sweetest flavor and moistest texture.
• Measure the mashed bananas for the most consistent results because banana sizes can vary.
• Make sure the butter, eggs, buttermilk, and cream cheese are at room temperature before mixing.
• Do not overmix the batter after adding the flour, or the cake may become dense.
• The cake must be completely cool before adding the cream cheese frosting.
• Add fresh banana slices shortly before serving to prevent them from turning brown.
• Store the frosted cake in an airtight container in the refrigerator for up to 5 days.
• Allow refrigerated slices to sit at room temperature for 15-20 minutes before serving.