Stories from the Skillet: My Favorite amazing banana cake with cream cheese frosting
Introduction
Autumn in Bend, Oregon, means the air smells metallic and clean, fresh off the Cascades. Ethan was out shooting the alpenglow on Three Sisters, and I was stuck inside with a mountain of overly-ripe bananas. They weren’t just spotted, they were practically blackened, screaming to be rescued from their sugary fate. James (my youngest) had declared himself ‘above banana bread’ this week, citing reasons only a six-year-old can articulate, something about the crumbs being too rustic. As a food writer, I don’t chase perfection, I chase connection, but sometimes, you just need a recipe so good it silences the critics, big and small.
That day, I decided to elevate the humble loaf into a proper dessert. Not just a quick bread, but a celebratory, slice-worthy, tender banana cake. This isn’t just an easy banana cake recipe, it’s the recipe that convinced my husband, Ethan (who usually prefers savory), that cake is indeed a breakfast food if it includes fruit. The marriage of the ultra-moist, spiced cake with a tangy, smooth cream cheese frosting is pure kitchen magic. If you are searching for the best banana cake recipe, one that delivers on fluffiness and intense natural banana flavor, stop scrolling. This cake, affectionately known in our house as “The Banana Cloud,” manages to be a phenomenal banana layer cake, yet easy enough to throw together without a mixer. It’s what you make when you have black bananas and you want a showstopper.
We’ve explored many banana variations on MisterRecipes, from the worlds moistest banana bread to our popular better than Starbucks banana bread copycat, but there is something intrinsically comforting and decadent about a cake. This amazing banana cake with cream cheese frosting utilizes a few clever Southern tricks, like using buttermilk to ensure a super moist banana cake crumb that stays tender for days. Whether you are baking for a special occasion or just looking for a way to use up those ripe bananas, this recipe is guaranteed to give you compliments. Trust me, even James approves, though he insists his frosting slice must be twice as thick as Olivia’s.
Table of Contents
- Why You’ll Love This amazing banana cake with cream cheese frosting
- Ingredients for amazing banana cake with cream cheese frosting
- How to Make amazing banana cake with cream cheese frosting
- Step-by-Step Instructions for amazing banana cake with cream cheese frosting
- Pro Tips & Variations of amazing banana cake with cream cheese frosting
- amazing banana cake with cream cheese frosting Serving Suggestions
- amazing banana cake with cream cheese frosting Storage & Reheating
- FAQ about amazing banana cake with cream cheese frosting
- Final Thoughts
Why You’ll Love This amazing banana cake with cream cheese frosting
This dessert checks every box on the ideal cake list, delivering flavor, texture, and ease. If you’ve been looking for the best homemade banana cake with cream cheese, this will quickly become your family staple.
- It’s Unbelievably Moist: Thanks to the combination of ripeness and proper ratios of oil, buttermilk banana cake with cream cheese frosting is structurally perfect, locking in moisture for days. This truly is a super moist banana cake.
- Rich & Complex Flavor: We add a secret blend of spices, including cinnamon and a hint of allspice (a nod to the spiced banana cake with cream cheese niche), which complements the natural sweetness of the mashed bananas beautifully.
- The Perfect Frosting Balance: The cream cheese frosting banana cake is not overwhelmingly sweet, striking a perfect tangy balance against the rich cake. It’s what makes this a phenomenal banana cake from scratch.
- Versatile Baking: This recipe works perfectly as a banana layer cake, cupcakes, or even a simple banana sheet cake, making it a great option for any crowd.
- Easy to Execute: Despite its gourmet taste, this is an easy banana cake recipe with cream cheese frosting that can be made in one bowl, sometimes even quicker than our one bowl basic banana bread no mess recipe.
Ingredients for amazing banana cake with cream cheese frosting
Gathering the right ingredients is the first step to achieving that flawless, fluffy banana cake texture.
For the Moist Banana Cake:
- Ripe Bananas: 1 ½ cups mashed bananas (about 4-5 large, nearly black bananas). The riper, the better for sweetness and moisture.
- Flour: 2 cups all-purpose flour, spooned and leveled.
- Baking Soda & Powder: 1 teaspoon each. These help with lift and that lovely cake texture.
- Spices: 1.5 teaspoons ground cinnamon, ¼ teaspoon nutmeg, and a pinch of allspice.
- Fats: ½ cup unsalted butter, melted and slightly cooled, plus ¼ cup neutral oil (like canola or vegetable).
- Sugars: ½ cup granulated sugar and ½ cup packed brown sugar (adds depth and moisture).
- Eggs: 2 large eggs, room temperature.
- Buttermilk: ½ cup buttermilk or sour cream (our secret for a tender banana cake).
- Vanilla Extract: 1 teaspoon high-quality vanilla extract.
- Optional Crunch: ½ cup chopped walnuts or pecans.
For the Classic Cream Cheese Frosting:
- Cream Cheese: 8 ounces (1 brick) full-fat cream cheese, softened to room temperature.
- Butter: ½ cup (1 stick) unsalted butter, softened.
- Sweetener: 4 cups powdered sugar (or confectioners sugar), sifted.
- Flavor: 1 teaspoon vanilla extract.
- Optional Tang: 1 teaspoon fresh lemon juice (highly recommended to cut the sweetness).
How to Make amazing banana cake with cream cheese frosting
Making this cake is surprisingly simple, focusing on integrating the wet ingredients until just combined. The key to a moist banana cake is not overmixing.
Step-by-Step Instructions for amazing banana cake with cream cheese frosting
- Prep the Pan and Preheat: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13 inch rectangular pan. If making a banana bundt cake, adjust the baking time slightly.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. Set aside.
- Cream the Fats and Sugars (Cake): In a large mixing bowl (or stand mixer bowl, though a banana cake without mixer works great too), cream together the melted butter, oil, granulated sugar, and brown sugar until light (about 2 minutes).
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Incorporate Bananas and Buttermilk: Gently fold in the mashed bananas and the buttermilk (or sour cream, which gives an ultra plush texture). The mixture might look slightly curdled, but don’t worry, the flour will fix it.
- Mix Wet and Dry: Add the dry ingredients to the wet mixture in three separate additions, mixing only until just combined. Overmixing develops gluten, which makes for a tough, dry cake. Fold in walnuts now if using.
- Bake the Cake: Divide batter evenly between prepared pans. Bake for 25-30 minutes for layer cakes, or 35-40 minutes for a sheet cake, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cake layers cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. Do not frost warm cakes!
The Best Cream Cheese Frosting Instructions:
- Cream Butter and Cream Cheese: In a clean bowl, beat the softened cream cheese and butter together until very smooth and completely lump-free.
- Add Vanilla and Sugar: Add the vanilla extract and, if using, the lemon juice. Gradually add the sifted powdered sugar one cup at a time, mixing on low speed until combined, then beat on medium-high until the frosting is light, fluffy, and spreadable.
- Frost and Serve: Once the cake layers are completely cooled (this is critical!), spread the cream cheese frosting generously between layers and over the top. Garnish with chopped nuts or thinly sliced banana slices for garnish. For those aiming for the best banana cake with cream cheese frosting recipe, chill for 30 minutes before slicing to set the frosting.
Pro Tips & Variations of amazing banana cake with cream cheese frosting
Here are a few tricks I’ve picked up over the years making this kind of homemade banana cake for Olivia and James:
- The “Perfect Banana” Trap: Do not use yellow bananas. The blacker, the better. They liquefy more easily, integrate better into the batter, and provide maximum natural sweetness and intense banana flavor. If your bananas aren’t dark enough, you can roast them whole (skin-on) at 300°F for 15-20 minutes until black.
- Temperature Matters: Ensure your eggs, buttermilk, and cream cheese for the frosting are all at perfect room temperature. This is essential for proper emulsion and getting that delicate, fluffy banana cake texture.
- Spiced Cream Cheese Frosting: If you love a wintery flavor profile, consider making it a banana cake with cinnamon cream cheese frosting by adding ½ teaspoon of cinnamon to the frosting mixture.
- The Sour Cream Swap (Niche): If you do not have buttermilk, use half-and-half mixed with a splash of vinegar, or swap the buttermilk for sour cream or Greek yogurt banana cake style for an even richer, tighter crumb, perfect for a strong banana bundt cake.
- Healthier Options: For a lighter take, substitute half the oil with unsweetened applesauce, making it a slightly ‘healthy banana cake with cream cheese frosting’ iteration. You can also explore our recipes for super moist Greek yogurt banana bread for more wholesome inspiration.
amazing banana cake with cream cheese frosting Serving Suggestions
While this banana cake with cream cheese frosting is absolutely perfect on its own, it plays well with others:
- The Classic Southern Comfort: Serve slices slightly chilled with a strong cup of black coffee or a glass of chilled milk.
- Bridging Dessert and Breakfast: It makes an incredible brunch centerpiece. Pair it with a fresh fruit salad or some crispy bacon to balance the sweetness.
- Dessert Upgrade: Add a dusting of cocoa powder or serve with a side of warm salted caramel sauce for extra decadence. Ethan loves when I sprinkle a little flaky sea salt on top of his slice, right over the frosting.
amazing banana cake with cream cheese frosting Storage & Reheating
Because of the cream cheese frosting, this cake needs to be stored correctly.
- Refrigeration: The frosted cake should be stored in an airtight container in the refrigerator for up to 4 days. Let individual slices come to room temperature for about 20-30 minutes before serving for the best texture.
- Freezing (Cake Only): You can freeze unfrosted cake layers. Wrap them tightly in plastic wrap and then a layer of aluminum foil. They will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before frosting. This is a great tip if you want to prep a homemade banana cake for future parties.
- Frosting: The frosting can be made up to 3 days in advance and stored in the fridge. Bring it back to room temperature and beat it briefly before using.
FAQ about amazing banana cake with cream cheese frosting
Q: How to make moist banana cake with cream cheese?
A: The key to an intensely moist cake is using very ripe bananas (for natural liquid), melted butter/oil mix, and incorporating a liquid acid like buttermilk or sour cream. Do not overmix the batter once the flour is added. This prevents gluten development, resulting in a tender banana cake that stays fresh longer.
Q: What’s the difference between banana bread and banana cake?
A: While both use ripe bananas, banana bread is typically denser, uses less sugar and fat, and relies on baking soda alone. A banana cake, like this one, has a lighter, fluffier crumb (achieved with both baking powder and baking soda, high moisture content, and a traditional creaming method, even if done by hand) and is usually frosted. You can see the distinction in recipes like this one versus a quick easy banana bread recipe, moist and simple.
Q: Can I turn this into a banana bundt cake with cinnamon cream cheese?
A: Absolutely. This recipe is perfect for a banana bundt cake. Increase the baking time to approximately 50-60 minutes, checking for doneness with a skewer. We highly recommend incorporating cinnamon into the frosting for a beautiful banana bundt cake with cinnamon cream cheese glaze.
Q: Can I use different frosting variations?
A: Yes, while the cream cheese frosting is classic and balances the flavor perfectly, other delicious banana cake frosting variations include brown butter glaze, simple vanilla buttercream, or a rich chocolate ganache. However, for maximum flavor impact, you won’t beat the tang of the cream cheese. I was actually inspired to develop this specific balance after testing a version similar to this best banana cake and cream cheese frosting from Just a Taste.
Q: How do I ensure my frosting isn’t grainy?
A: Always, always sift your powdered sugar. Also, ensure your cream cheese and butter are fully softened and beaten until smooth before adding the sugar. Graininess usually comes from undissolved sugar or cold, lumpy cream cheese.
Final Thoughts
Baking is often less about the destination and more about the journey, the intentionality of creating something nourishing and beautiful from simple things. This amazing banana cake with cream cheese frosting is my answer to the gray days of fall and the incessant energy of children. It’s what connects us back to the kitchen, a shared moment of sweetness at the end of a long day.
Ethan was home just as the last layer was frosted, and the scent of cinnamon and vanilla filled our Bend kitchen. He said it smelled like the happiest place on earth, and honestly, seeing the kids’ faces light up as they reached for a slice of that tender banana cake, I think he might have been right. This recipe isn’t just baking; it’s love, stacked two layers high. Pin this for later, you’ll need it when your bananas go black.
Amazing Banana Cake with Cream Cheese Frosting
Ingredients
Equipment
Method
- Lightly grease the bottom and sides of a 6-quart slow cooker. Line the bottom with parchment paper for easy removal, then grease the parchment as well. Alternatively, if you have a small springform pan that fits inside, use that for a round cake.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. Set aside.
- In a large mixing bowl, mash the ripe bananas until smooth. Add the melted butter, oil, granulated sugar, and brown sugar, mixing until well combined. Beat in the eggs one at a time, followed by the buttermilk and vanilla extract until just incorporated. The mixture may look slightly curdled— that's okay.
- Gently fold the dry ingredients into the wet mixture in three additions, stirring only until just combined to avoid overmixing. Fold in the optional walnuts if using.
- Pour the batter into the prepared slow cooker. Smooth the top slightly with a spatula. Cover and cook on HIGH for 2-2.5 hours or LOW for 4-5 hours, until a toothpick inserted in the center comes out clean. Note: Cooking times can vary by slow cooker brand, so start checking at 2 hours on HIGH or 4 hours on LOW.
- Remove the lid and let the cake cool in the slow cooker for 10 minutes. Carefully lift out the cake onto a wire rack (using the parchment if lined) and cool completely before frosting.
- While the cake cools, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and lump-free, about 2 minutes with an electric mixer on medium speed.
- Add the vanilla extract and optional lemon juice. Gradually add the sifted powdered sugar, one cup at a time, mixing on low until combined, then increase to medium-high and beat until light and fluffy, about 2-3 minutes.
- Once the cake is completely cooled, spread the frosting generously over the top. Garnish with extra nuts or banana slices if desired. For best results, chill for 30 minutes before slicing to set the frosting.
