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This Banana Cake with Cream Cheese Frosting is light and fluffy with just the right amount of silky smooth frosting on top. If you have ripe bananas, this is the way to eat them up!

So I am pretty much the worst at judging how many bananas to buy. Either we run out too soon or we have way too many that all seem to ripen at the same time. You can only eat so many bananas in a day and by the next day they’re too ripe for my taste so I guess all that’s left to do is make some yummy Banana Cake with Cream Cheese Frosting!

How to make Banana Cake:

Start out by creaming your butter and sugar together. You can do this with an electric hand mixer or in your Kitchen Aid stand mixer fitted with the paddle attachment.

Meanwhile, grab 3 very ripe bananas and mash them up really well. I find it easiest to mash them with a fork in a pie dish. Kids really love doing this step if you happen to have little hands close by.

What makes this cake so moist and tender is of course the bananas but also the plain Greek yogurt or sour cream. Both work great so just use whatever you have on hand. You’ll mix this into your creamed butter and sugar along with the eggs, mashed bananas, and vanilla extract.

The last step is to throw in all the dry ingredients and mix the batter well so everything is evenly distributed. Pour the batter into a 9×13 inch greased pan and pop it in the oven for 35 minutes. The next part is the hardest… waiting.

You’ll need to wait for the cake to cool completely before adding the frosting but you’ll be so glad you did. The cream cheese frosting on top is divine! I seriously want to spread it on top of everything but it pairs especially well with this banana cake and this is coming from a chocoholic.

You can serve it just with the frosting on top or make it look a little fancier by adding some dried banana chips or even fresh banana slices. If you’re not serving the cake immediately I suggest using the banana chips since sliced bananas brown so fast.

This Banana Cake with Cream Cheese Frosting is perfect for sharing with friends and family any time of the year. Enjoy!

More great banana recipes from Garnish & Glaze

Cinnamon Streusel Banana Coffee Cake

Banana Hazelnut Cake

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Banana Cake with Cream Cheese Frosting

By: Alyssa Rivers
This Banana Cake with Cream Cheese Frosting is light and fluffy with just the right amount of silky smooth frosting on top. If you have ripe bananas, this is the way to eat them up!
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 12 people

Ingredients 

Cake

Frosting

Instructions 

Cake

  • Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch metal baking pan with pan spray, a spray with flour is best.
  • Add the butter to a small saucepan and melt over medium heat for 5-8 minutes until brown and fragrant. Remove from the heat and let the butter cool to room temperature.
  • Add the browned butter, granulated sugar, and brown sugar to a large bowl and beat with an electric mixer or stand mixer fitted with the paddle attachment until combined. Mix in the eggs and vanilla, followed by the sour cream and mashed bananas. Scrape down the sides and bottom of the bowl to ensure everything is thoroughly combined.
  • Add the flour, baking soda, and salt and mix until combined. Pour the batter into the prepared baking pan and spread it evenly. Bake for 33-35 minutes, until the toothpick comes out clean when inserted in the middle of the cake.
  • Let the cake cool completely before frosting.

Frosting

  • Beat the butter and cream cheese together until smooth. Add the vanilla bean paste, milk, powdered sugar, and salt and mix until combined and smooth. Spread over the top of the cooled cake. Top with sliced fresh bananas if desired and serve.

Nutrition

Serving: 1sliceCalories: 522kcalCarbohydrates: 75gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 89mgSodium: 290mgPotassium: 192mgFiber: 1gSugar: 55gVitamin A: 781IUVitamin C: 3mgCalcium: 53mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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