Next time you find yourself with overripe bananas, try this Banana Cake with Cream Cheese Frosting for something different than banana bread. A moist, flavorful banana cake is topped with cream cheese frosting for a dessert that is simple yet irresistible.
Did you find yourself with overripe bananas? After you’ve tried this Banana Cake with Cream Cheese Frosting, you can try these Banana Chocolate Chip Muffins with Coconut, this Banana Oat Bread, or this Peanut Butter Banana Bread with Chocolate Chips.
This is one of those recipes where the beauty is in the simplicity. Nothing fancy here, nothing over the top. Just a great, tasty way to use up those overripe bananas. The cake is moist and sweet and full of banana flavor, and then topped with an easy cream cheese frosting. The combination of the banana cake and the simple cream cheese frosting is magic.
I’m adding this one to my arsenal of great things to do with overripe bananas!!
How to Make Banana Cake
One thing I love about this banana cake recipe is that it is super simple.
- First cream the butter and sugar together, then add the eggs. Stir in the sour cream and vanilla.
- Then the dry ingredients – the flour, baking soda and salt.
- Finally, combine the two. For this cake, though, after the wet and dry ingredients have been combined, you add in mashed bananas. The bananas not only give the cake its fabulous banana flavor, but they also make it so that the cake is super moist.
- Then you just have to bake the cake and let it cool before you frost it.
How to Make Cream Cheese Frosting
Honestly, this cake is pretty tasty on its own, but that doesn’t mean I would ever skip the cream cheese frosting! This cream cheese frosting is as basic as it gets. There are only three ingredients:
- Butter
- Cream Cheese
- Powdered Sugar
You’ll want to make sure that the butter and powdered sugar are at room temperature, and then beat them together until they are smooth. Slowly beat in the powdered sugar until you have a smooth, creamy frosting.
I will sometimes add a splash of vanilla extract, or a pinch of salt to balance the sweetness as well, but they are not always necessary.
See How to make this Banana Cake here:
More Banana Recipes
Banana Cheesecake Cookie Bars
Banana Coffee Cake with Honey Glaze
Bananas Foster Cupcakes
Peanut Butter Banana Icebox Cake
Peanut Butter Banana Bran Muffin Recipe
More Cake Recipes
Apple Cinnamon Cake with Cinnamon Whipped Cream
Orange Glazed Bundt Cake
Yogurt Cake
Coconut and Pistachio Pudding Cake
Oatmeal Cake
Cinnamon Roll Sheet Cake
Banana Cake with Cream Cheese Frosting
Ingredients
Banana Cake:
- 1/2 cup butter at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 medium ripe bananas mashed
Cream Cheese Frosting:
- 1/2 cup butter at room temperature
- 1 8-ounce package cream cheese, at room temperature
- 2 1/2 cups powdered sugar
Instructions
- Preheat the oven to 350ºF. Grease a 9×13-inch baking pan.
- In a large bowl, cream together the butter and sugar. Add the eggs, one at a time, mixing in-between additions. Stir in the sour cream, then the vanilla extract.
- In another bowl, mix together the flour, baking soda and salt.
- Add the dry ingredients to the wet ingredients, then stir in the mashed bananas. Transfer the batter to the prepared baking pan.
- Bake until a tester inserted in the center comes out clean, 25-30 minutes. Cool the cake completely before frosting.
- To make the frosting: Beat the butter and the cream sugar together in a bowl until smooth. Slowly add the powdered sugar and mix until completely smooth. Frost the cake with the frosting.
Pin Fan says
So good! So close to the Sara Lee cake I remember. Thank you!!
Ang says
Just made this cake, I used Greek yogurt because I didn’t have sour cream. It is delicious! Next time I may add some chopped walnuts, but in all honesty this recipe is perfect-no changes needed. Thank you!
Sheri Fontaine says
Best banana cake ever!
Gina says
This was the best banana cake we have ever eaten. Everyone loves it. I make it all the time. We can not get enough!
Deborah says
Yay! I’m so glad you loved it!
Chasity says
I have never had a more moist banana cake ever! It’s wonderful!
Rosemary Correia says
Made this cake using all organic ingredients which included 100% organic all purpose white flour. My family all stated that it was delicious with good banana flavor. (I used 3 medium bananas which I mashed with a fork versus my potato masher, so their were tiny bits of banana in the batter instead of being perfectly smooth) I only had a small sliver and to me it tasted great and their was no doubt that it was made with banana.
Deborah says
I’m so glad it was a hit!
Amol says
This is absolutely the best banana cake I have ever made/tasted. Wow! It was very moist and had a lot of banana flavor
Monika says
Though less flavourful, will this cake turn out with 1/2 cup oil instead of butter? Nothing against butter, but I’m cheap 🙂
Deborah says
I haven’t tried it, but I would guess that it would turn out fine.
Damaris says
Omg! This cake was so delicious! It tasted even better the following day; The frosting was amazing too. Definitely one of my favorite recipes:)
Deborah says
I am so happy you loved it! And I agree – I love it the next day, too!
preetymohata says
Its looks so delicious.. I am making it this weekend.. My daughter loves banana in desserts… She ll really like it!
Catherine Bauer says
A whole lb of powdered sugar? For one cake?
Linda Ann says
I just made this frosted banana cake tonight. It’s fantastic. I used 4 bananas. So very moist. Baked it about ten mins longer. And I only used a cup and a 1/4 of icing sugar. Thanks for the recipe. Will definitely be making again.
Shelby Lynn says
I made this tonight…the internet says 1 pd of powder sugar is 4 and 1/4 cups….it actually is enough to frost 2 cakes….though I used 1 1/2 cup bananas it’s moist and yummy
Emily J. says
I pinned this recipe a few days ago and have been waiting for some free time so I could make it. I made time this morning, and I may or may not have just had cake for breakfast! Super easy recipe, with minimal ingredients, so I’m sold! This is delicious! I love the switch up from regular banana bread. I used 1 cup white sugar, and 1/2 cup coconut sugar (Its what I had on hand) and I added 1 tsp of vanilla to the frosting for a little extra flavor. I’m sure you could switch up wheat flour for the AP if you wanted. I will definitely be making this again!
Deborah says
I’m so glad it was a hit! And there is nothing at all wrong with cake for breakfast. 🙂
ck says
I can’t have any leavening agents. can you explain how to make this without baking soda or baking powder? I was told once to substitute beaten eggs, however I am not sure of how many eggs to use for a recipe.
Deborah says
I’m afraid I don’t have a lot of experience baking without leavening agents, so I’m not sure I have a fail proof substitution for you. Sorry!
Diane says
Has anyone made this, and do you think it would be possible to use whole wheat flour, or maybe one cup of all-purpose and one cup of whole wheat?