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–+ servings
Close-up of a moist banana cake slice with cream cheese frosting lifted from a pan

Banana Cake With Cream Cheese Frosting Recipe

by Cassandra Morris
This is the BEST Banana Cake recipe! Incredibly moist, full of rich banana flavor, and sweetened with maple syrup. Topped with an easy homemade cream cheese frosting, this 9x9 banana cake comes together fast—and trust me, it won’t last long once you slice into it.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12

Ingredients

Banana Cake

  • 2 cups all-purpose flour
  • 3 ½ 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 - 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 ½ cups confectioners’ sugar (powdered sugar) sifted
  • 1/2 teaspoon pure vanilla extract
  • pinch salt

Instructions

  • Prepare the Cake Pan: Preheat the oven to 350°F. Grease a 9×9-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 pan’s height. Unfold the paper, press it into the greased pan, and it’s 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 40–50 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 confectioners’ 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.
 
Make Ahead & Freezing Instructions: Prepare the cake through step 8. Cover tightly and refrigerate for up to 2 days or freeze for up to 3 months. When ready to serve, bring the cake to room temperature, make the frosting, and frost the cake. Both frosted and unfrosted cakes freeze well for up to 3 months. To serve, thaw the cake overnight in the refrigerator, bring to room temperature, and frost if needed before serving.