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 cake, you can try these Banana Chocolate Chip Muffins with Coconut, this Banana Oat Bread, or this Peanut Butter Banana Bread with Chocolate Chips.
This banana cake 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!!
Ingredients
- Butter: I use unsalted butter. You will need butter for the cake and for the frosting.
- Sugar: You need granulated sugar for cake, and powdered sugar for the frosting.
- Eggs: I use large eggs. For best results, make sure they are at room temperature.
- Sour Cream: The sour cream makes the cake extra moist.
- Vanilla: This is for flavor.
- Flour: I use all-purpose flour. I have not tested this recipe with any other flours.
- Baking Soda: This is important for the cake to rise and for texture.
- Salt: The salt will help balance the flavors.
- Bananas: This recipe calls for 3 bananas. I know that sizes of bananas can vary, but I have found that this cake is pretty forgiving with the sizes. I try to aim for medium bananas.
- Cream Cheese: This is for the frosting. You want the cream cheese in a brick, not the spreadable cream cheese.
How to Make Banana Cake with Cream Cheese Frosting
STEP 1: First cream the butter and sugar together, then add the eggs. Stir in the sour cream and vanilla.
STEP 2: Then whisk together the dry ingredients – the flour, baking soda and salt.
STEP 3: Stir the dry ingredients into the wet ingredients. The batter may seem stiff at this point, but don’t overmix it.
STEP 4: Mash your bananas, then add them to the bowl.
STEP 5: Stir this all together. Again, make sure you don’t overmix the batter, just mixing enough to combine everything completely. I do this with a spatula to make sure I don’t overmix.
STEP 6: Pour the batter into a greased cake pan. You could also line it with parchment paper, if desired. The cake goes into the oven to bake until a tester inserted in the middle comes out mostly clean.
STEP 7: Once the cake has baked and cooled, make the frosting. Combine the butter and sugar and beat them together well, then add in the powdered sugar slowly until combined.
STEP 8: Spread the frosting over the cooled cake. And then enjoy!
Tips and Tricks
- I will sometimes add a splash of vanilla extract, or a pinch of salt to balance the sweetness in the cream cheese frosting, but they are not always necessary.
- I store this cake in the refrigerator because of the cream cheese frosting. You can eat it cold, but I will usually let it come to room temperature to serve.
- I love the cream cheese frosting with this cake, but the cake itself is so good that it would even be good with just a sprinkle of powdered sugar over the top.
Banana Cake Video
Want to see how to make this cake? Watch the video below:
More Banana Recipes
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Banana Coffee Cake with Honey Glaze
Bananas Foster Cupcakes
Peanut Butter Banana Icebox Cake
Peanut Butter Banana Bran Muffin Recipe
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Cinnamon Roll Sheet Cake
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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 oz) 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.1/2 cup butter, 1 1/2 cups granulated sugar, 2 large eggs, 1 cup sour cream, 1 teaspoon vanilla extract
- In another bowl, mix together the flour, baking soda and salt.2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt
- Add the dry ingredients to the wet ingredients, then stir in the mashed bananas. Transfer the batter to the prepared baking pan.3 medium ripe bananas
- Bake until a tester inserted in the center comes out clean, 30-40 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.1/2 cup butter, 1 (8 oz) package cream cheese, 2 1/2 cups powdered sugar
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?