The Best Ever Banana Cake with Cream Cheese Frosting Recipe
Flavored with a (perfect) overload of bananas, cinnamon, and buttermilk, and complete with a delicious cream cheese frosting, this easy banana cake with cream cheese frosting is almost like a combination of cake and banana bread. It is the best banana cake recipe I've ever tried! And boy, oh boy, are you gonna want to try it, too.
Electric Hand Mixer
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
- ⅛ tsp salt
For the Frosting:
- 1 stick unsalted butter softened to room temperature
- 8 oz full fat cream cheese 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 4 large ripe bananas. Stir in 1 stick melted butter.
Use an electric mixer to add 2 eggs, ½ cup brown sugar, ½ cup granulated sugar, 1 tsp vanilla, 2 tsp cinnamon, and 1 ½ cups buttermilk.
In a separate bowl, combine 2 cups flour, 1 tsp baking soda, 1 tsp baking powder, and ⅛ tsp salt.
Add dry mixture into the wet mixture, and mix until combined and then for 1 ½ minutes.
Grease a 9x13 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 8 tbsp butter and 8 oz cream cheese on high speed until smooth and creamy.
Add in 3 cups powdered sugar, 1 tsp vanilla, and ⅛ tsp 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!
Cake recipe copyright The Foreign Fork. For educational or personal use only.
Frosting recipe comes from Sally’s Baking Addiction
- Bananas: Make sure you use overripe bananas with lots of brown spots! The riper the banana, the more sweet your Banana Cake will be.
- Brown Sugar: I use dark brown sugar, but light brown sugar will work as well. Make sure to pack the sugar into the measuring cup for the right amount.
- Flour: All purpose flour
- Butter: I prefer to use unsalted butter.
- Cream Cheese: Full fat cream cheese if possible. Low Fat cream cheese will also work, but the frosting will be less rich.
- You can also make this cake recipe in a stand mixer if you prefer. Use the paddle attachment for the batter and the whisk attachment for the frosting.
- Do not overmix the batter or the cake could end up tough.
- Make sure your eggs are room temperature. This allows them to get more fluffy as you mix!
- Only add the powdered sugar one cup at a time for the frosting if you want to avoid a mess from your electric hand mixer.
- You can also try out this recipe for Honey Cream Cheese Frosting instead if you’d like!
- If you find that this cake (or any) is losing a lot of crumbs as you try to frost it, try freezing the cake. This is a great way to make sure that the cake stays in one piece while frosting!
Serving: 1serving | Calories: 224kcal | Carbohydrates: 50g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 156mg | Potassium: 162mg | Fiber: 1g | Sugar: 36g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg