Banana Cake with Cream Cheese Frosting

Banana Cake with Cream Cheese Frosting- this easy banana cake is super moist, full of banana flavor, and topped with a rich cream cheese frosting. It’s the perfect dessert for parties, potlucks, or any day!

Whenever I have brown bananas on the counter I usually make my classic banana bread or chocolate banana bread, but sometimes I like to make Banana Cake. It is the perfect dessert for any occasion.

The cake is incredibly moist, bursting with banana flavor, and covered in luscious cream cheese frosting. It’s the perfect recipe for using up brown bananas….and if you don’t have brown bananas, ask your neighbors because you are going to want to bake this cake ASAP!

The cake is made with basic ingredients and easy to make. I love that it is made in a 9×13-inch pan. It is a great dessert to take to parties and potlucks. It transports well, is perfect for sharing, and is always a crowd pleaser. I guarantee you will come home with an empty pan.

Recipe Tips

  • Use a 9×13-inch light colored metal baking pan, not a glass pan. Metal pans heat up quickly and create a better rise in the cake.
  • Make sure your butter, eggs, buttermilk, and cream cheese are at room temperature.
  • Once you add the dry ingredients, don’t over mix the cake batter.
  • Don’t over bake the cake. Check early to be safe. The cake is done when a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting


  • Chocolate Chips– stir in 1 to 1 ½ cups chocolate chips into the cake batter.
  • Nuts– add chopped walnuts or pecans to the cake batter.
  • Frosting– instead of cream cheese frosting, use chocolate frosting, peanut butter frosting, or vanilla frosting. If you don’t like frosting, you can serve the cake plain with a dusting of confectioner’s sugar and whipped cream.
  • Garnish– top with fresh banana slices, sprinkles, or chopped nuts!


How to Store & Freeze

  • Storing: Cover the frosted cake tightly with plastic wrap (or a lid if your pan has one) and refrigerate for up to 4 days. You can enjoy the cake cold or let it come to room temperature before serving. I think it is good both ways.
  • Freezing: Freeze frosted or unfrosted cake in a freezer container for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, and serve. If the cake is unfrosted, make the frosting, frost, and serve.

Easy Banana Cake with Cream Cheese Frosting

This easy banana cake is the perfect dessert for parties, potlucks, or an every day dessert. The cake is moist, full of banana flavor, and topped with a rich cream cheese frosting.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 47 minutes
Course Dessert
Cuisine American
Servings 16 servings


For the Cake

  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¾ tsp ground cinnamon
  • ¾ tsp kosher salt
  • ¾ cup unsalted butter
  • ¾ cup sugar
  • ¾ cup packed brown sugar
  • 3 large eggs
  • 2 tsp pure vanilla extract
  • 1 ½ cup mashed brown bananas, about 4 medium bananas
  • 1 ⅓ cup buttermilk, at room temperature


  • 8 oz full-fat brick cream cheese, at room temperature
  • ½ cup unsalted butter
  • 3 ½ cup confectioners’ sugar
  • 1 ½ tsp pure vanilla extract
  • 1 pinch salt


  • Preheat the oven to 350 degrees F. Grease a 9×13-inch metal baking pan with cooking spray and set aside.
  • In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  • In the bowl of a stand mixer (or with a hand mixer), beat the butter and sugar together until creamy and smooth, about 3 minutes. Stopping to scrape down the bowl with a spatula, as necessary.
  • Beat in the eggs, one at a time, and add the vanilla extract
  • Add the mashed bananas and mix until combined. Scrape down the sides of a the bowl with a spatula, if necessary.
  • With the mixer on low, slowly add the dry ingredients in three rounds, alternating with the buttermilk, until completely combined. You want to end with the dry ingredients. Don’t over mix.
  • Pour batter into prepared pan and bake for 35 to 45 minutes, check early to be safe, every oven is different. Cake is done when a toothpick inserted in the center comes out clean.
  • Remove cake from the oven and allow to cool completely before frosting.
  • To make the cream cheese frosting, beat the cream cheese and butter on high speed until smooth and creamy, about 2 to 3 minutes. Add the vanilla and mix to combine. Add the confectioner’s sugar one cup at a time, beating well between each addition. Start with 3 cups and add additional confectioner’s sugar ¼ cup at a time until desired consistency is reached.
  • With a spatula, spread cream cheese frosting evenly on cooled cake. Cut into pieces and serve.


Store the cake covered in the refrigerator for up to 4 days.
Keyword banana, cake, cream cheese

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