This is my very favorite banana cake recipe, complete with an incredible cream cheese frosting. Flavored with a (perfect) overload of bananas, cinnamon, and buttermilk, this banana cake is almost like a combination of cake and banana bread. And boy, oh boy, are you gonna want to try it.
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
I eat, on average, probably about 6 bananas a week. It’s very rare for me to start a work day without a banana for breakfast, and when I’m hungry and craving something sweet on the weekends, a banana and peanut butter is my snack of choice. Bananas are a gift from the Good Lord… truly. They’re perfect portable snacks, complete with their own all-natural packaging! Nature is genius, I tell ya.
Banana Cake in America vs. Belize
Because of my love for bananas, I obviously love all banana baked goods as well. Banana bread… or banana muffins… can’t forget about banana cake. God, I love banana cake. And I especially love this treat when it comes with cream cheese frosting.
Banana cake is a little different in America than it is in Belize. In America, this treat is more of a cake-y texture; It’s light and fluffy. This texture is achieved by adding only a few bananas and quite a bit of flour to the recipe. The less bananas in the recipe, the less moisture in the batter, and the fluffier the cake!
In Belize, the recipe is very different. Most recipes that I found for the Belizean version had around 6 bananas in the recipe, and not very much flour. Belizean banana cake is very dense, even denser than banana bread! It’s flat and moist and the banana taste is very prominent!
Both have their perks, right? I love a good light, fluffy cake, but I also love a great banana flavor. So naturally, I took the middle route. My banana cake had four bananas in the recipe, making it lighter than the Belizean version but still with the great banana flavor! The texture is comparable to a banana bread, but in a sheet form.
The Cream Cheese Frosting
And the cream cheese frosting….. Oooooh baby that cream cheese frosting makes all the difference in the world. I got the frosting recipe from my very favorite source: Sally’s Baking Addiction. It’s fluffy and creamy and honestly, the best part of any recipe that its a part of.
Have I convinced you to try it yet? YES?!?!? Oh good. Because the recipe is posted below. When you try it, post a photo on Facebook and Instagram so that I can see (make sure to tag @TheForeignFork or hashtag #TheForeignFork). And leave a comment, as always, so that I know how it was. Don’t forget to tune in on Sunday for a GREAT Belizean street food recipe, garnaches.
If you liked this recipe, make sure to check out my recipe for Blueberry Bread, too! I think you’ll love it.
Banana Cake with Cream Cheese Frosting (Belize)
For the Cake:
- 4 large ripe bananas
- 8 tbs 1 stick margarine or butter, melted
- 2 eggs, beaten
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla
- 2 tsp ground cinnamon
- 1 ½ cup buttermilk
- 2 cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp salt
For the Frosting:
- 8 oz, full fat cream cheese, softened to room temperature
- 1 stick unsalted butter, softened to room temperature
- 3 cups powdered sugar
- 1 tsp pure vanilla extract
- ⅛ tsp salt
Make the Cake:
- Preheat oven to 350 degrees.
- In a large bowl, mash the bananas. Stir in melted butter.
- Use an electric mixer to add eggs, brown sugar, granulated sugar, vanilla, cinnamon, and buttermilk.
- In a separate bowl, combine flour, baking soda, baking powder, and salt.
- Add dry mixture into the wet mixture, and mix until combined and then for 1 ½ minutes.
- Grease a 9×13 pan and pour the batter into the pan. Bake for 30 minutes, remove from oven and cover top with aluminum foil. Continue baking for another 20 minutes.
Make the Frosting:
- In a large bowl, use an electric mixer to cream together butter and cream cheese on high speed until smooth and creamy.
- Add in 3 cups powdered sugar, vanilla, and salt. Beat on low speed for 30 seconds to combine, then switch to high speed and beat for two minutes.
- Once the cake is cooled, spread the frosting on the cake, top with banana slices, and enjoy!