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Banana Cake with Cream Cheese Frosting

This banana cake with cream cheese frosting is a soft, sweet, and comforting dessert made with ripe bananas and topped with a rich, tangy frosting that makes every slice feel special.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 4 hours 20 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Banana Cake
  • 1.5 cups 1 1/2 cups mashed ripe bananas About 4 medium or 3 large bananas
  • 3 cups 3 cups all-purpose flour Spoon and leveled
  • 1 teaspoon 1 teaspoon baking powder
  • 1 teaspoon 1 teaspoon baking soda
  • 0.5 teaspoon 1/2 teaspoon ground cinnamon
  • 0.5 teaspoon 1/2 teaspoon salt
  • 0.75 cups 3/4 cup unsalted butter Softened
  • 1 cup 1 cup granulated sugar
  • 0.5 cup 1/2 cup brown sugar Packed light or dark
  • 3 large 3 eggs Room temperature
  • 2 teaspoons 2 teaspoons vanilla extract Pure
  • 1.5 cups 1 1/2 cups buttermilk Room temperature
For the Cream Cheese Frosting
  • 8 ounces 8 ounces full-fat brick cream cheese Softened
  • 0.5 cup 1/2 cup unsalted butter Softened
  • 3 cups 3 cups confectioners' sugar Plus up to 1/4 cup more if needed
  • 1 teaspoon 1 teaspoon vanilla extract Pure
  • 0.125 teaspoon 1/8 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F. Grease a 9x13-inch metal or glass baking pan well.
  2. Mash the bananas well and set aside.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Mixing
  1. In a large bowl, beat the butter with both sugars for about 3 minutes until creamy.
  2. Beat in the eggs and vanilla, then mix in the mashed bananas.
  3. On low speed, add the dry ingredients in three additions, alternating with the buttermilk.
Baking
  1. Spread the batter evenly into the prepared pan and bake for 45 to 50 minutes.
  2. Cool the cake completely on a wire rack.
Frosting
  1. For the frosting, beat the cream cheese and butter until smooth.
  2. Add confectioners' sugar, vanilla, and salt, then beat until combined.
  3. Spread the frosting over the cooled cake and refrigerate for 30 minutes to set.
Serving
  1. Cut the banana cake into squares and serve. Store in the refrigerator.

Notes

For the best flavor, use very ripe bananas with brown spots. This cake stays soft and moist thanks to the buttermilk. It's a great make-ahead dessert for various occasions.