If youโre looking for a cake thatโs perfectly moist, full of banana flavor, and topped with a delicious cream cheese frosting, this Banana Cake with Cream Cheese Frosting is exactly what you need! With its soft texture and sweet, subtle notes of maple syrup, this cake is the perfect balance of comfort and indulgence. Whether youโre baking for friends, family, or just yourself, this one will have everyone asking for your recipe! Itโs always a hit at my gatherings. This easy banana cake is made in a 9ร9-inch pan, keeping things much simpler than a traditional layer cake, making it a go-to recipe for busy bakers.
Difference Between Banana Bread and Banana Cake
Although both banana bread and banana cake use ripe bananas and similar ingredients, the big difference comes down to texture and sweetness. Banana bread is denser and more heartyโsomething you can slice thick and enjoy with your morning coffee. Banana cake is lighter, sweeter, and typically topped with cream cheese frosting, making it more of a dessert. That said, I wonโt judge if you sneak a slice of banana cake with your coffee. Iโve done it and itโs one of the best ways to start the day!
What Kind of Bananas Are Best for Baking?
For the best flavor and texture in banana cake, overripe bananas are key! The bananas should have plenty of brown spots on the peelโthis means theyโre sweet and soft, perfect for adding natural sweetness and moisture to your cake.
How to Ripen Bananas for Baking
If your bananas arenโt quite ripe yet, you can speed up the process! Place them in a brown paper bag, seal it, and place the bag in the warmest spot in your kitchen. The trapped ethylene gas will help the bananas ripen faster.
To slow down ripening, store your bananas in the fridge for a few days. The peel may darken, but the fruit will stay fresh inside.
Got ripe bananas but no time to bake? Peel them and freeze them in chunks for up to 3 months. Theyโre perfect for smoothies too!
Recipe Ingredients
For the Banana Cake
- All-purpose flour: Provides structure to the cake.
- Baking powder: Helps the cake rise and become light and fluffy.
- Salt: Enhances all the flavors in the cake.
- Butter: Adds richness and moisture to the cake. Make sure itโs melted and cooled!
- Granulated white sugar & brown sugar: The combination of both sugars adds sweetness and a slight caramel flavor.
- Mashed bananas: The star ingredient! Use ripe bananas for the best flavor and texture.
- Milk or buttermilk: Adds moisture and tenderness. Buttermilk makes the cake slightly tangier. My go-to is buttermilk!
- Egg: Binds everything together and gives the cake structure.
- Pure maple syrup: Adds a hint of natural sweetness and complements the banana flavor.
For the Cream Cheese Frosting
- Full-fat brick cream cheese: Provides the base for a rich, tangy frosting. Make sure itโs softened for easy mixing.
- Unsalted butter: Adds creaminess and helps achieve a smooth texture.
- Confectionersโ sugar (powdered sugar): Sifted to prevent lumps, this adds sweetness and ensures the frosting is light and fluffy. Sifting is recommended, but Iโve skipped it at times, and the frosting still turns out great!
- Vanilla extract: A classic addition that enhances the overall flavor.
- Pinch of salt: Balances the sweetness in the frosting.
How to Make Banana Cake with Cream Cheese Frosting
Step One: Prepare Your Cake Pan and Oven
Start by preheating your oven to 350ยฐF (175ยฐC). Grease a 9ร9 inch cake pan and line it with parchment paper to ensure the cake comes out easily after baking. Scroll to the FAQ section for tips on easily adding parchment paper to a square baking dish.
Step Two: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
Step Three: Cream the Sugars and Butter
In a large bowl, use a hand mixer on medium speed to beat the melted butter, granulated sugar, and brown sugar together. This will take about 2 minutes and will result in a smooth, creamy mixture.
Step Four: Add the Wet Ingredients
Turn your mixer to low speed and add in the mashed bananas, milk, maple syrup, and egg. Mix until everything is well combined and smooth.
Step Five: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture. Mix on low speed until just combinedโbe careful not to overmix, as this can make the cake dense. The batter should be smooth and ready to pour.
Step Six: Bake the Cake
Pour the cake batter into your prepared pan, spreading it out evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step Seven: Cool the Cake
Once the cake is done baking, remove it from the oven and place the baking dish on a wire rack to cool for about 45 minutes. After that, carefully transfer the cake from the baking dish to the wire rack to cool completely. If youโre in a hurry, after 45 minutes of cooling on the wire rack, you can place the cake in the refrigerator to speed up the process before frosting.
Step Eight: Make the Cream Cheese Frosting
While the cake is cooling, itโs time to make the frosting. In a medium-sized bowl, beat the softened cream cheese and butter together until smooth. Add in the pure vanilla extract, pinch of salt and sifted confectionersโ sugar, beating on low speed for 30 seconds, then increase to high speed and continue beating for 2 minutes until the frosting reaches your desired consistencyโsmooth, creamy, and perfectly spreadable.
Step Nine: Frost and Serve
Once the cake has completely cooled, frost the top with your cream cheese frosting. Now itโs time to slice and enjoy your homemade banana cake with cream cheese frosting!
Frequently Asked Questions
While you can certainly use store-bought frosting for convenience, I highly recommend making the homemade version for the best flavor and texture. The homemade cream cheese frosting is creamier and less sweet than most store-bought options, allowing the banana cake to truly shine. Plus, it only takes a few minutes to whip up!
The best way to tell if your banana cake is fully baked is by inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is done! If the toothpick comes out with wet batter, give the cake a few more minutes in the oven and test again.
You really canโt go wrong either way! Personally, I love this cake slightly chilledโit gives the frosting a bit more firmness and the banana flavor even more depth. But itโs just as good at room temperature if you prefer a softer, melt-in-your-mouth taste. Try both and see which one becomes your favorite!
1. Cut a square of parchment paper slightly larger than your pan.
2. Fold it in half, then fold again into quarters.
3. Cut an angled notch at the open corners, just deeper than the panโs height.
4. Unfold the paper, press it into a greased pan, and youโre ready to bake!
Expert Tips & Tricks
- Banana Tip: The riper the bananas, the better! Brown spots mean more sweetness and a richer banana flavor.
- Let the Cake Cool Completely Before Frosting: Make sure your banana cake is fully cooled before adding the cream cheese frostingโotherwise, youโll end up with melty frosting and pesky crumbs in the mix.
- Make it Ahead: This cake actually gets better the next day! I love making it in advance because banana-based desserts tend to develop deeper flavor as they sit.
- Room Temperature Ingredients: Always start with room temperature ingredients for the best texture. For the cake, let the milk and egg sit out for 30 to 60 minutes before baking (depending on how warm your kitchen is).
- How to Quickly Bring Eggs to Room Temperature: Place cold eggs in a bowl and cover with warm tap water. In about 5 minutes, theyโll be ready to use.
- How to Warm Milk to Room Temperature: Pour the milk into a microwave-safe measuring cup and heat it in 10-second bursts, stirring after each, until itโs just above room temperature. Donโt let it get hotโwarm milk blends in smoothly, but overheated milk can mess with the cakeโs texture, causing it to bake unevenly.
Variations & Pairings
- Variations: Add chopped nuts like walnuts or pecans for a bit of crunch, or throw in a handful of chocolate chips!
- Pairings: This cake pairs wonderfully with a hot cup of coffee or a glass of milk. For a special occasion, try serving it with a sweet dessert wine like a late harvest Riesling.
Storing & Freezing
This banana cake is great for leftovers! Store any extra cake in an airtight container in the fridge for up to 5 days. The cream cheese frosting keeps well and stays deliciously soft. You can also freeze the unfrosted cake for up to 3 monthsโjust wrap it tightly in plastic wrap and store it in a freezer-safe bag. When youโre ready to enjoy it, let it thaw overnight in the fridge and frost fresh!
If you love simple, one-pan desserts that come together without the fuss, here are a few more easy baking recipes I think youโll love too:
- Lemon Squares
- Healthy Chocolate Peanut Butter Oatmeal Bars
- Pumpkin Cake with Cream Cheese Frosting
- Strawberry Lemon Blondies
I hope you love this banana cake as much as I do! Itโs the perfect blend of sweet banana flavor and creamy, delicious frosting. Hollaback girls in the comments if this one makes you go totally B-A-N-A-N-A-S! I always love hearing when you try these recipes. Thank you for being here. Cheers, friends!
Banana Cake With Cream Cheese Frosting Recipe
Ingredients
Banana Cake
- 2 cups all-purpose flour
- 3 ยฝ teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter melted and cooled
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar
- 1 cup banana mashed (approx 2 โ 3 bananas)
- 1 cup buttermilk or regular milk at room temperature. (Not hot!)
- 1 egg at room temperature
- 1/4 cup pure maple syrup
Cream Cheese Frosting
- 4 ounces full-fat brick cream cheese softened to room temperature
- 1/4 cup unsalted butter softened to room temperature
- 1 ยฝ cups confectionersโ sugar (powdered sugar) sifted
- 1/2 teaspoon pure vanilla extract
- pinch salt
Instructions
- Prepare the Cake Pan: Preheat the oven to 350ยฐF. Grease a 9ร9-inch cake pan and line it with parchment paper. Pro Tip: To fit the parchment paper neatly, cut a square slightly larger than your pan, fold it in half, then fold again into quarters. Cut an angled notch at the open corners, just deeper than the panโs height. Unfold the paper, press it into the greased pan, and itโs ready for baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- Cream the Butter and Sugars: In a large bowl, use a hand mixer on medium speed to beat the butter, white sugar, and brown sugar until creamy, about 2 minutes.
- Add the Wet Ingredients: Lower the mixer speed to low and add the mashed bananas, milk, maple syrup, and egg. Mix until smooth and fully combined.
- Combine the Dry Ingredients: Add the dry ingredients on low speed until just combined and the batter is smooth. Be careful not to overmix.
- Pour the Batter into the Pan: Pour the batter into the prepared baking pan, spreading it evenly.
- Bake the Cake: Bake for 40โ50 minutes, or until a toothpick inserted into the center comes out clean. Ovens can vary, so start checking for doneness at the 40-minute mark. If the top browns too quickly, loosely cover it with aluminum foil to prevent over-browning.
- Cool the Cake: Remove the cake from the oven and place it on a wire rack to cool completely. After about 45 minutes, you can transfer it to the refrigerator to speed up the cooling process.
- Prepare the Frosting: While the cake cools, beat the room-temperature cream cheese and butter in a medium bowl until smooth and creamy. Add the confectionersโ sugar, vanilla, and salt, and beat on low speed for 30 seconds. Increase to high speed and continue beating for 2 minutes until the frosting is smooth and reaches your desired consistency.
- Frost the Cake: Spread the frosting evenly over the cooled cake. Refrigerate for 30 minutes to set the frosting, making it easier to slice before serving.
- Store the Cake: Cover any leftovers tightly and store them in the refrigerator for up to 5 days.
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