This banana cake is soft and moist, with deep caramelized notes from ripe bananas and a gentle sweetness that feels comforting with every bite.
I love making it on a lazy afternoon when the kitchen smells like warm bread and vanilla, or when I need an honest dessert that disappears fast at gatherings.
SaveOne slice, and you will understand how simple pantry staples can turn into something truly special.
Banana Cake With Cream Cheese Frosting Recipe
Ingredients
Cake
Cream Cheese Frosting
Instructions
- Preheat oven and prepare pan
Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 5 inch loaf pan and line it with parchment paper, leaving overhang on the long sides for easy removal.
- Whisk dry ingredients
In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
- Cream butter and sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until pale, fluffy, and smooth, about 2 to 3 minutes.
- Add eggs and vanilla
Beat in the eggs one at a time, followed by the vanilla, scraping down the sides of the bowl as needed, until well blended.
- Mix in bananas and buttermilk
Fold the mashed bananas into the batter gently, then pour in the buttermilk and stir just until no dry streaks remain.
- Combine and pour batter
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined; avoid overmixing. Scrape into the prepared pan and smooth the top.
- Bake until golden
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The top should be deep golden brown.
- Cool the cake
Let the cake cool in the pan for 15 minutes, then run a knife around the edges and transfer it to a wire rack using the parchment overhang to lift it out. Cool completely before frosting.
- Prepare the frosting
In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla, and salt, and beat on medium speed until light and fluffy, scraping the bowl as needed.
- Frost and serve
Spread or pipe the frosting over the cooled cake, slice, and enjoy. Store leftovers covered in the refrigerator.
Substitutions and variations
- Use gluten-free all-purpose flour for a gluten-free version; add 1/4 teaspoon xanthan gum if not included in the blend.
- Replace buttermilk with 1/2 cup milk mixed with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
- Swap granulated sugar for 1/2 cup maple syrup, reduce other liquids slightly, and bake 3 to 5 minutes longer.
- For a lighter frosting, use whipped cream cheese instead of butter.
- Add 1/2 teaspoon ground cinnamon to the cake batter for extra warmth.
Chloe's tips
- For extra flavor, use bananas with brown spots or even slightly overripe for deeper sweetness.
- Let butter and cream cheese sit at room temperature for about 30 minutes to beat smoothly.
- Add a teaspoon of lemon zest to the frosting for a bright, fresh note.
- If the cake domes during baking, level it gently with a serrated knife before frosting.
How to store it
- Keep the frosted cake covered at room temperature for up to 1 day or refrigerated for up to 4 days.
- Freeze unfrosted cake layers wrapped tightly for up to 2 months; thaw before frosting.
Serving suggestions
Serve this classic dessert with a cup of coffee or tea, or dress it up with fresh berries for a pretty presentation.
- Top with toasted coconut for texture.
- Garnish with a light dusting of powdered sugar.
- Pair with a scoop of vanilla ice cream.
Frequently asked questions
Can I make this cake without buttermilk?
Yes, mix 1/2 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes to use as a substitute.
Why did my frosting turn out too runny?
It may be too warm or have excess moisture; chill the cream cheese and butter, add powdered sugar gradually, and allow the frosting to cool slightly before using.
How do I store leftover cake?
Store it in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving for the best texture.
Can I make mini loaves instead of one large loaf?
Yes, divide the batter among greased mini loaf pans and bake for 30 to 35 minutes, checking early for doneness.
Let's get cooking!
This banana cake with cream cheese frosting is a joyful bake that rewards you with a tender crumb and silky finish, making it perfect for casual weeknight treats or special moments.
