Moist Banana Cake Recipe with Cream Cheese Frosting

This soft, moist, and utterly delicious banana cake is made from scratch and is surprisingly easy to prepare. It’s a perfect way to use up overripe bananas and results in a tender cake topped with a smooth cinnamon cream cheese frosting.

Best Bananas for Banana Cake

The flavor of this cake depends a lot on the bananas you use. Choose very ripe bananas—those with brown or blackened skins—for the sweetest, most pronounced banana taste. Slightly spotted bananas are fine too, but avoid ones that are barely ripe, as they won’t add the same depth of flavor.

Very dark banana skins indicate extra sweetness and a creamier texture when mashed, which makes them ideal for baking.

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Ingredients in Banana Cake

• Bananas – use very ripe bananas for best flavor
• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Salt
• Unsalted butter
• Granulated sugar
• Light brown sugar
• Eggs (room temperature)
• Vanilla extract
• Buttermilk (or substitute milk plus lemon juice)
• Cream cheese (softened) – for the frosting
• Unsalted butter (softened) – for the frosting
• Confectioner’s sugar – for the frosting

How to Make Easy Banana Cake with Cream Cheese Frosting

Preheat and prepare: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or grease and flour it to prevent sticking.

Mix the wet ingredients: Peel the bananas and mash them until creamy in a large mixing bowl. Add the softened unsalted butter and beat until smooth. Mix in the granulated and light brown sugars, then add the eggs one at a time, incorporating each before adding the next. Stir in the vanilla extract.

Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt so the leavening and spices are evenly distributed.

Bring the batter together: Add half of the dry ingredients to the banana mixture and stir gently until combined. Pour in half of the buttermilk and mix until smooth. Alternate with the remaining dry ingredients and buttermilk, mixing only until everything is just combined—overmixing will make the cake dense.

Bake: Transfer the batter to the prepared 9×13 dish and spread it evenly. Bake for 45–55 minutes, testing the center with a toothpick; it should come out with a few moist crumbs but not wet batter. If needed, return to the oven in short increments until done. Allow the cake to cool completely before frosting.

Make the cream cheese frosting: Use room-temperature cream cheese and butter for a smooth, lump-free frosting. Beat the cream cheese until smooth, then add the softened butter and beat until combined. Mix in vanilla extract and ground cinnamon. Gradually add confectioner’s sugar, beating until the frosting reaches a spreadable consistency. If it becomes too thick, thin with 1–2 tablespoons of milk.

Spread the frosting evenly over the completely cooled cake. Chill briefly if you prefer a firmer frosting, then slice and serve. The cake keeps well in an airtight container in the refrigerator for several days.

📖 Recipe