This incredibly tasty super moist banana cake with cream cheese frosting is a supremely soft, smooth cake that's topped with luscious frosting! The delightfully flavorful cake packs a great combination of browned banana sweetness with an aromatic hint of cinnamon that could stand on its own - add the frosting and you'll be over the moon!
Super Moist Banana Cake
Whatever it is that gets you hooked on the flavors, you will also just love how easy this banana cake is to make! Mix your batter, then bake your perfect banana dessert in a 9 x 13 baking pan. Refrigerate to cool before frosting (bonus - this helps to make the cake extra moist). Then serve this tasty cake to rave reviews!
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🥘 Ingredients
Banana Cake
- 3 large eggs (at room temperature, beaten)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup sugar
- 1 cup light brown sugar
- 1 ½ cups buttermilk
- ¾ cup butter (salted, melted)
- 1 ½ cups bananas (overripe, mashed, about 4 medium to large)
- 2 teaspoon vanilla extract (or vanilla bean paste)
- 1 ½ cups cake flour
- 2 cups all-purpose flour (or use only AP flour if desired, 3 ½ cups total)
Cream Cheese Frosting
- 8 ounces cream cheese (1 standard size package, softened at room temperature)
- ½ cup butter (1 stick salted butter, softened at room temperature)
- 3 cups confectioners sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract (or vanilla bean paste)
- ¼ teaspoon ground cinnamon
You can also add more banana if desired, but you should plan on baking the cake a bit longer. That's usually the way we make it, plenty of extra bananas!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Instructions
Banana Cake
- Preheat. Set your oven to 325°F (162°C). Butter or spray a 9 x 13 baking pan with non-stick cooking spray, mash your browned bananas, melt the butter and then set it aside to cool slightly.
- Add ingredients. In a large mixing bowl or your stand mixer bowl, add the baking powder, baking soda, salt, cinnamon, and both sugars (white and light brown sugar) to the beaten eggs.
- Buttermilk. Add the buttermilk and combine thoroughly for about 1 minute.
- Combine. Mix the mashed bananas and melted butter, then add to the beaten egg mixture. Add the vanilla extract (or paste) and mix thoroughly about 1-2 minutes.
- Batter. Add the all-purpose and cake flours and mix until the batter is fairly smooth (other than some banana lumps) then pour into your greased 9 x 13 baking pan.
- Bake. Place in the middle of your oven's center rack and bake at 325°F (162°C) for 50-60 minutes. Start checking the cake at the 45 minute mark by inserting a toothpick or knife into the center of the cake until it comes out clean.
- Cool completely. Remove from the oven once baked and allow to cool for about 10 minutes, then transfer into the refrigerator to cool completely.
Cream Cheese Frosting
- Cream. Mix the softened cream cheese and butter together until smooth. Add the remaining ingredients: confectioners sugar, heavy whipping cream, vanilla extract (or paste), and ground cinnamon. Beat together using a hand mixer or whisk.
- Frost and serve. The frosting will be smooth and easy to spread when done (but not firm enough to pipe onto a cake), it should be more wet than a standard frosting. Spread on the fully cooled banana cake then serve immediately.
Serve up this super moist banana cake after it is cooled and frosted. Enjoy!
I recommend storing any remaining cake in the refrigerator (which works out great, I think the banana cake tastes even better on the second day!).
🍌 More Great Banana Recipes!
- Peanut Butter Banana Brownies
- Super Moist Banana Bread Recipe
- Apple Banana Muffins with Streusel Topping
- Banana Blueberry Muffins
- Banana Bread with Streusel Topping Recipe
- Banana Chocolate Chip Oatmeal Cookies
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📖 Recipe Card
Best Banana Cake with Cream Cheese Frosting (Super Moist Cake!)
Ingredients
Banana Cake
- 1 ½ cup bananas (overripe, mashed, about 3-4 medium to large bananas)
- 3 large eggs (at room temperature, beaten)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup sugar
- 1 cup light brown sugar
- 1 ½ cup buttermilk (at room temperature)
- ¾ cup butter (salted, melted)
- 2 teaspoon vanilla extract (or vanilla bean paste)
- 1 ½ cup cake flour
- 2 cups all-purpose flour
Cream Cheese Frosting
- 8 oz cream cheese (softened, at room temperature)
- ½ cup butter (salted butter, softened, at room temperature)
- 3 cups confectioners sugar
- 2 tablespoon heavy cream
- 1 teaspoon vanilla extract (or vanilla bean paste)
- ¼ teaspoon ground cinnamon
Instructions
Banana Cake
- Preheat your oven to 325°F (162°C). Butter or spray your 9 x 13 baking pan with non-stick cooking spray, mash your overripe bananas, then melt the butter and set aside to cool slightly.
- In a large mixing bowl or your stand mixer bowl, add the baking powder, baking soda, salt, cinnamon, and both sugars (white and light brown) to the beaten eggs.
- Add the buttermilk and combine thoroughly for about 1 minute.
- Combine the mashed bananas and melted butter, then add to the beaten egg mixture. Add the vanilla extract (or paste) and mix thoroughly, about 1-2 minutes.
- Add the all-purpose and cake flours and mix until the batter is fairly smooth (other than some banana lumps) then transfer to your greased 9 x 13 baking pan. Bake at 325°F (162°C) for 50-60 minutes.
- Start checking the cake at the 45 minute mark by inserting a toothpick or knife into the center of the cake until it comes out clean. Remove from the oven once baked thoroughly and allow to cool for about 10 minutes, then transfer into the refrigerator to cool completely.
Cream Cheese Frosting
- Cream the softened cream cheese and butter together until smooth. Add the remaining ingredients: confectioners sugar, heavy whipping cream, vanilla extract (or paste), and ground cinnamon. Beat together using a hand mixer or whisk.
- Frosting will be smooth and easy to spread when done (but not firm enough to pipe onto a cake). Spread on the cooled banana cake then serve immediately and store remaining cake in the refrigerator.
Equipment You May Need
Video
Notes
- To store: I recommend storing any remaining cake in the refrigerator (which works out great, I think the banana cake tastes even better on the second day!). Keep your cake in an airtight container or cover it tightly with plastic cling film for up to 4-5 days.
- To freeze: I recommend freezing your cake without the cream cheese frosting. Wrap the slab of cake, or individual pieces, in heavy-duty aluminum foil. Freeze your baked banana cake for up to 2-3 months. Thaw overnight in the fridge or on the counter at room temperature, then frost with a fresh batch of the cinnamon-spiced frosting.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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