If you’re searching for a dessert that feels like a warm hug and tastes like pure comfort, this Banana Cake with Cream Cheese Frosting Recipe is exactly what you need. The moist, tender banana cake layers carry the perfect balance of sweetness and aroma, enhanced by a luscious, tangy cream cheese frosting that elevates every bite. It’s the kind of recipe that not only turns ordinary days into special ones but also becomes a beloved classic in your baking repertoire. I can’t wait to share this with you—it’s truly a slice of happiness in cake form!
Ingredients You’ll Need
These ingredients are simple, familiar, and essential. Each plays a key role in creating the rich flavor, moist texture, and lovely color that define this Banana Cake with Cream Cheese Frosting Recipe.
- Mashed ripe bananas (1½ cups): The star of the show, these add natural sweetness and incredible moisture to the cake.
- Lemon juice (2 tsp): A splash brightens the bananas and balances the sweetness beautifully.
- Unsalted butter (¾ cup softened for cake + ½ cup softened for frosting): Adds richness and helps create a soft crumb and creamy frosting.
- Sugar (1 cup) and brown sugar (1 cup packed): Brown sugar adds depth and warmth, while granulated sugar sweetens perfectly.
- Vanilla extract (1 Tbsp for cake, 1 tsp for frosting): Enhances all the flavors with a warm, sweet aroma.
- Large eggs (3): Provide structure and help bind the ingredients together.
- All-purpose flour (3 cups): The base of your cake, giving it structure and form.
- Baking soda (1½ tsp): Leavens the cake, making it light and fluffy.
- Salt (¼ tsp for cake, pinch kosher salt for frosting): Balances sweetness and enhances flavor depth.
- Buttermilk (1½ cups): Adds moisture and a slight tang, creating a tender crumb.
- Cream cheese (1 package, 8 oz softened): Brings that signature tangy, velvety texture to the frosting.
- Powdered sugar (3½ cups): Sweetens and thickens the frosting for spreading.
- Chopped pecans (â…“ cup): Offers a crunchy, nutty contrast and a lovely finishing touch.
How to Make Banana Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 275ËšF to ensure a slow, even bake that keeps the cake tender and moist. Grease a 13- x 9-inch baking pan thoroughly so the cake releases easily once baked.
Step 2: Mix the Banana Base
In a small bowl, combine your mashed bananas with lemon juice. This little citrus addition wakes up the bananas’ flavor and keeps their color vibrant throughout baking.
Step 3: Cream Butter and Sugars
Using a mixer on medium speed, beat the softened butter until creamy and fluffy. Gradually add the granulated sugar and brown sugar, continuing to beat until the mixture is light. This step is crucial for a tender crumb and sweet depth.
Step 4: Add Vanilla and Eggs
Stir in the vanilla extract for warmth, then add the eggs one by one. Be sure to beat well after each addition. This creates a smooth batter that will rise nicely in the oven.
Step 5: Combine Dry Ingredients and Alternate with Buttermilk
In another bowl, whisk together the flour, baking soda, and salt. Add this dry mix to the butter and sugar mixture alternately with the buttermilk, beating at low speed. Scrape the sides of the bowl as needed; this gradual mixing helps preserve the cake’s lightness.
Step 6: Fold in Banana Mixture and Bake
Gently stir in the banana-lemon juice blend to incorporate all the lovely flavors evenly. Pour the batter into your prepared baking pan and bake for 1 hour. To check doneness, insert a wooden pick in the middle; it should come out clean or with a few moist crumbs.
Step 7: Cool the Cake
Allow the cake to cool completely in the pan on a wire rack. For quicker cooling, you can even place the cake in the freezer for about 45 minutes. This step is vital to prevent your frosting from melting when applied.
Step 8: Make the Cream Cheese Frosting
Beat the softened butter and cream cheese on medium-high speed until super creamy and smooth, about 3 minutes. Gradually add powdered sugar at low speed, then raise the speed again until well blended. Finish by adding vanilla and a pinch of kosher salt, beating until the frosting is light and fluffy. Spread generously over your cooled cake.
How to Serve Banana Cake with Cream Cheese Frosting Recipe
Garnishes
Sprinkle some chopped pecans on top for a delightful crunch that contrasts the smooth frosting. For a pop of color and a fresh flavor burst, scatter a few banana slices or even a light dusting of cinnamon.
Side Dishes
This banana cake pairs beautifully with a cup of freshly brewed coffee or spicy chai tea. For a more decadent experience, serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the tangy frosting.
Creative Ways to Present
Try cutting the cake into bite-sized squares and serve them on a platter as finger-friendly treats at your next gathering. Or use the cake layers as a base for a trifle, layering pieces with fresh fruit and whipped cream for a show-stopping dessert.
Make Ahead and Storage
Storing Leftovers
Leftover banana cake with cream cheese frosting keeps well in an airtight container in the refrigerator for up to 4 days. The cool temperature preserves both freshness and frosting texture without drying the cake out.
Freezing
You can freeze this cake either frosted or unfrosted. Wrap it tightly in plastic wrap and foil to prevent freezer burn. Frozen banana cake lasts up to 3 months; thaw overnight in the refrigerator before serving to maintain moisture and flavor.
Reheating
For the best experience, bring refrigerated or thawed cake back to room temperature before enjoying. If you prefer warm cake, gently heat individual slices in the microwave for 10–15 seconds, but avoid overheating to keep the cream cheese frosting intact.
FAQs
Can I use frozen bananas for this recipe?
Absolutely! Frozen bananas work perfectly once thawed and mashed. They can even add extra sweetness and moisture to your banana cake with cream cheese frosting recipe.
Is there a way to make this cake dairy-free?
To adapt the recipe, substitute the butter and cream cheese with your favorite dairy-free alternatives, such as vegan butter and dairy-free cream cheese. Use a nondairy milk mixed with a tablespoon of lemon juice instead of buttermilk as well.
Why is the cake baked at a relatively low temperature?
Baking at 275ËšF ensures the cake cooks evenly and stays moist without over-browning or drying out, which is important for a dense, tender banana cake with cream cheese frosting recipe.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works just fine; just be sure to beat the frosting and batter thoroughly to achieve the right consistency, especially for that creamy frosting texture.
How ripe should the bananas be?
The bananas should be very ripe, with brown spots or even mostly brown skins. This ripeness guarantees sweetness and optimal flavor for your banana cake with cream cheese frosting recipe.
Final Thoughts
I hope you’re as excited as I am to dive into this Banana Cake with Cream Cheese Frosting Recipe! It’s truly a treat that blends simplicity with luxurious flavor, perfect for any occasion that calls for a sweet celebration. Trust me, once you make this cake, it will become a treasured favorite that you’ll reach for again and again.
Print
Banana Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This moist and flavorful Banana Cake features ripe mashed bananas and a creamy cream cheese frosting, creating a deliciously sweet treat perfect for any occasion. The balance of cinnamon-spiced banana flavor and rich frosting makes it a classic favorite.
Ingredients
Cake
- 1½ cups mashed ripe bananas (about 3 bananas)
- 2 tsp lemon juice
- ¾ cup unsalted butter (softened)
- 1 cup sugar
- 1 cup packed brown sugar
- 1 Tbsp vanilla extract
- 3 large eggs
- 3 cups all-purpose flour
- 1½ tsp baking soda
- ¼ tsp salt
- 1½ cups buttermilk
Cream Cheese Frosting
- ½ cup unsalted butter (softened)
- 1 (8-oz) package cream cheese, softened
- 3½ cups powdered sugar
- 1 tsp vanilla extract
- pinch kosher salt
- â…“ cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 275ËšF and grease a 13- x 9-inch baking pan thoroughly to prevent sticking.
- Mash Bananas: In a small bowl, combine the mashed ripe bananas with lemon juice to keep the bananas from browning and to add a slight tang.
- Cream Butter and Sugars: Using a mixer at medium speed, beat the softened butter until creamy. Gradually add both white and brown sugars, beating continuously until the mixture is light and fluffy.
- Add Vanilla and Eggs: Stir in the vanilla extract, then add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents.
- Mix Batter: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour mixture. Beat at low speed after each addition until just blended. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add Banana Mixture: Gently fold the mashed banana and lemon juice mixture into the batter until well combined.
- Bake the Cake: Pour the batter into the prepared pan and bake for about 1 hour or until a wooden pick inserted into the center comes out clean. To speed cooling, you may place the cake pan in the freezer for 45 minutes after baking.
- Make Cream Cheese Frosting: Beat the softened butter and cream cheese together at medium-high speed for about 3 minutes until creamy. Gradually add powdered sugar at low speed until blended. Increase to medium speed and mix in vanilla extract and a pinch of kosher salt. Beat for 1 more minute until the frosting is light and fluffy.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake. Optionally, sprinkle chopped pecans on top for added texture and flavor.
Notes
- If you want a sweeter banana flavor, use overripe bananas with plenty of brown spots.
- The lower baking temperature of 275ËšF slows baking and helps keep the cake moist.
- Using buttermilk adds tenderness and a slight tang to balance the sweetness.
- For faster cooling, placing the cake in the freezer works well but do not leave it too long to avoid freezing the cake.
- Chopped pecans on the frosting add a nice crunch and nutty flavor but can be omitted for nut-free version.
