Home Recipes Cake Banana Cake with Cream Cheese Frosting: The Ultimate Homemade Comfort

Banana Cake with Cream Cheese Frosting: The Ultimate Homemade Comfort

Name: Banana Cake with Cream Cheese Frosting
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 3 cups 425g all purpose flour (scoop and level); 1 tsp baking soda; 1/2 tsp salt; 1 1/2 cups 368g mashed overripe bananas (from about 4 medium bananas); 1 tsp lemon juice; 1/2 cup 113g unsalted butter, softened; 1/4 cup 60ml vegetable oil, divided; 1 cup 200g granulated sugar; 1/2 cup 100g packed light brown sugar; 3 large eggs (at room temperature); 1 tsp vanilla extract; 1 1/2 cups 350ml buttermilk, at room temperature; 1 1/4 cups 295ml heavy cream; 14 oz cream cheese (nearly at room temperature); 1/3 cup 74g unsalted butter, nearly at room temperature; 1 3/4 cups 210g powdered sugar; 1/2 tsp vanilla extract

Rebecca Hopkins

February 15, 2021

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Let me tell you a little secret: in our house, bananas don’t just get eaten; they get anticipated. I deliberately buy extra at the grocery store, watching them patiently as they transition from yellow to generously speckled to practically black. Why? Because those overripe, spotty bananas are pure gold, and they mean one thing: it’s time to make this Banana Cake with Cream Cheese Frosting. This recipe is my love letter to banana bread, elevated to its most glorious form. Imagine the moist, tender, intensely banana flavored loaf you already adore, but transformed into a stunning double layer cake and slathered with the most luscious, tangy, whipped cream cheese frosting. It’s the dessert I make for birthdays, potlucks, or just because it’s Tuesday and we all deserve a slice of something spectacular. It’s nostalgic, comforting, and utterly irresistible.

Let’s talk about what makes this cake so special. The flavor is a perfect balance of sweet and tangy. The cake itself is deeply, authentically banana flavored, with a warm, caramelized sweetness from the blend of granulated and brown sugar. It’s incredibly moist and tender, with a fine, delicate crumb. Then comes the frosting; a dreamy, cloud like creation made by folding freshly whipped cream into a classic cream cheese base. It’s lighter and fluffier than traditional cream cheese frosting, with a bright, tangy richness that cuts through the cake’s sweetness beautifully. Each bite is a symphony of textures: the soft, pillowy cake giving way to the silky, airy frosting. It’s pure bliss.

Baker’s Secrets for the Perfect Banana Layer Cake

These pro tips are your guarantee for a showstopping cake that tastes as good as it looks.

Use “Practically Black” Bananas: This is non negotiable for maximum flavor. The bananas should be so ripe their peels are almost entirely brown or black. They will be soft, sweet, and incredibly easy to mash, providing intense banana flavor and natural moisture to the cake. Green or slightly yellow bananas just won’t give you the same result.
Room Temperature Ingredients are Key: For a smooth, well emulsified batter, your butter, eggs, and buttermilk must be at room temperature. Cold ingredients can cause the batter to curdle or not mix properly, resulting in a dense cake. Take them out of the fridge about an hour before you start baking.
Don’t Overmix the Batter: Once you start adding the flour mixture to the wet ingredients, mix just until combined. Overmixing develops the gluten in the flour, which will make your cake tough and dense instead of tender and soft. A few small streaks of flour are okay; they’ll disappear as you fold.
Prep Your Pans Properly: Don’t skip lining the bottoms of your buttered pans with parchment paper. This is the only foolproof way to ensure your beautiful cake layers release cleanly without sticking. A little extra effort now saves a lot of frustration later.

Make Ahead, Storage & Freezing Instructions

This cake is incredibly forgiving and actually tastes even better the day after it’s made!

Make Ahead Champion (The Cake): You can bake the cake layers up to 2 days in advance. Let them cool completely, then wrap each layer tightly in plastic wrap and store at room temperature. You can also freeze them for longer storage (see below).
Make Ahead (The Frosting): The whipped cream cheese frosting is best made fresh, as it’s lightest and fluffiest right after mixing. However, you can make the cream cheese base (without the whipped cream) a day ahead and refrigerate it. When you’re ready to frost, let it soften slightly, whip the fresh cream, and fold it in.
Storing Leftovers: Because of the whipped cream in the frosting, any leftover cake must be stored in the refrigerator. Place it in an airtight cake carrier or cover it well with plastic wrap. It will keep for 3-4 days. Let slices sit at room temperature for 10-20 minutes before serving for the best flavor and texture.
Freezing: This cake freezes beautifully, but with a pro tip. For best results, freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and then foil, and freeze for up to 3 months. You can also freeze slices of the frosted cake, though the texture of the frosting may be slightly less fluffy upon thawing.

Step by Step Instructions

Prep Time: 30 minutes | Cook Time: 45-50 minutes | Total Time: ~1 hour 20 minutes (plus cooling)

Follow these detailed steps for a perfect, beautiful layer cake.

Make the Banana Cake

1Preheat & Prep Pans: Preheat your oven to 325°F (165°C). Butter two 9 inch round cake pans. Cut a circle of parchment paper to fit the bottom of each pan, press it in, butter the parchment, and dust the pans lightly with flour, tapping out any excess.

2Combine Dry Ingredients: In a medium mixing bowl, whisk together the all purpose flour, baking soda, and salt for about 30 seconds. Set aside.

3Mash Bananas: In a small bowl, mash the overripe bananas with 1 teaspoon of lemon juice until mostly smooth but with a few small lumps for texture. Set aside.

4Cream Butter and Sugars: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the softened butter, 2 tablespoons of the vegetable oil, granulated sugar, and light brown sugar. Beat on medium high speed until the mixture is pale, light, and fluffy (about 3-4 minutes).

5Add Wet Ingredients: Scrape down the bowl. With the mixer running, stir in the remaining 2 tablespoons of vegetable oil. Add the eggs one at a time, beating well after each addition until the yolk is incorporated. Mix in the vanilla extract and the mashed bananas until just combined.

6Combine Wet and Dry: With the mixer on low speed, begin adding the flour mixture in three additions, alternating with the buttermilk. Start and end with the flour mixture (Flour – ½ buttermilk – flour – ½ buttermilk – flour). Mix just until combined after each addition. Do not overmix.

7Bake: Divide the batter evenly between the two prepared pans and spread it into an even layer. Bake for 45-50 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs.

8Cool: Let the cakes cool in the pans on a wire rack for 15-20 minutes. Then, run a knife around the edge of the pans to loosen, invert the cakes onto the rack, peel off the parchment paper, and let them cool completely to room temperature before frosting.

Make the Whipped Cream Cheese Frosting

1Whip the Cream: In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high speed until stiff peaks form. Be careful not to over whip into butter. Transfer the whipped cream to a separate bowl and set aside.

2Cream Cheese Base: Switch to the paddle attachment. Add the nearly room temperature cream cheese and butter to the mixer bowl. Beat on medium high speed until completely smooth, light, and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.

3Add Sugar: With the mixer on medium speed, gradually add the powdered sugar and vanilla extract. Beat for another 2 minutes until well combined and smooth.

4Fold in Whipped Cream: Gently fold half of the reserved whipped cream into the cream cheese mixture using a rubber spatula until just combined. Then, gently fold in the remaining whipped cream until no white streaks remain. Be gentle to keep the frosting light and airy.

5Frost the Cake: Place one cooled cake layer on your serving plate. Spread a generous amount of frosting (about 1 cup) evenly over the top. Place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake. Create swirls or a smooth finish as you like.

6Chill Before Serving: For the cleanest slices, refrigerate the frosted cake for at least 30-60 minutes to allow the frosting to set. Let it sit at room temperature for 10-20 minutes before slicing and serving.

Customize It: Ingredient Substitutions

Make this cake work for your family and pantry with these easy swaps.

Gluten Free: Substitute the all purpose flour with a high quality 1:1 gluten free baking flour blend (one that contains xanthan gum). The texture will be slightly more tender, but it works beautifully.
Dairy Free: This is a bit more complex, but possible! Use vegan butter in both the cake and frosting. Substitute the buttermilk with 1 ½ cups unsweetened plain almond or oat milk mixed with 1 ½ tablespoons lemon juice or vinegar (let sit 5 minutes). Use a vegan cream cheese (like Tofutti or Kite Hill) and canned full fat coconut cream (chilled, solid part only) instead of heavy cream for the frosting.
Nut Free: This recipe is naturally nut free. Just double check your ingredient labels, especially for vanilla extract.
Common Pantry Swaps:
- Buttermilk: See dairy free option above, or use plain kefir. In a pinch, mix 1 ½ cups whole milk with 1 ½ tablespoons lemon juice or white vinegar, let stand for 5 minutes.
- Cream Cheese: Use full fat block cream cheese for the best texture and flavor. Low fat cream cheese will make the frosting less stable and more runny.
- Powdered Sugar: If you run out, you can make your own by blending granulated sugar in a high speed blender until it becomes a fine powder. Measure 1 ¾ cups after blending.

Serving Suggestions: When to Share This Showstopper

This cake is versatile and perfect for any occasion.

As a Dessert: This is its star role. Serve it as the grand finale for a birthday party, holiday dinner (think Easter or Thanksgiving), or summer barbecue. A slice is perfect on its own.
With a Beverage: The classic pairing is a tall glass of cold milk or a warm cup of coffee or spiced chai latte. For a more indulgent dessert drink, try it with a salted caramel latte.
Extra Garnishes: Just before serving, you can add a sprinkle of toasted walnuts or pecans on top for crunch, a few thin slices of fresh banana (dipped in lemon juice to prevent browning), or a light dusting of ground cinnamon.
For Breakfast (No Judgment!): As the original blog suggests, leave the frosting off a slice and enjoy it with your morning coffee. It’s basically elevated banana bread, after all!

Essential Equipment List

Two 9 Inch Round Cake Pans: The perfect size for this recipe.
Electric Stand Mixer (with Paddle and Whisk Attachments): Makes creaming the butter and whipping the cream effortless. A hand mixer can also work, but will require more arm work for whipping the cream to stiff peaks.
Parchment Paper: For lining the pans and ensuring the cake layers release perfectly.
Cooling Rack: Essential for allowing the cakes to cool completely and evenly.
Rubber Spatula: For gently folding the whipped cream into the frosting and scraping the bowl.
Offset Spatula (optional but helpful): For spreading the frosting smoothly and beautifully.
Mixing Bowls (small, medium, large)
Measuring Cups and Spoons
Whisk
Toothpicks or Wooden Skewer: For testing doneness.

Frequently Asked Questions (FAQ)

Can I make this as a sheet cake instead of a layer cake?
Absolutely! Grease and flour a 9×13 inch baking pan. Pour in the batter and bake at 325°F for approximately 40-50 minutes, or until a toothpick comes out clean. Let it cool completely in the pan, then spread the frosting over the top. You may have a little extra frosting.
My cake layers are domed on top. How do I make them flat?
This is common! Once the cakes are completely cool, you can use a long serrated knife to gently slice off the domed part, creating a flat, even surface. This is called “leveling” the cake and helps the layers stack neatly. Save the scraps for a chef’s snack!
Can I reduce the sugar in the frosting?
Yes, you can. The frosting as written is perfectly balanced, but if you prefer a less sweet, tangier frosting, you can reduce the powdered sugar to 1 ½ cups. The texture will be slightly softer.
Why did my frosting become runny?
The most common culprit is the cream cheese or butter being too soft or even slightly melted. They should be “nearly at room temperature,” meaning cool but pliable. If they are too warm, the frosting won’t hold its structure. Also, ensure you whipped the heavy cream to stiff peaks before folding.