Description

This Heavenly Banana Cake with Cream Cheese Frosting is a moist, flavorful loaf cake made with ripe bananas and a smooth, tangy cream cheese frosting. Perfect for breakfast, dessert, or a sweet snack, this recipe blends rich buttery cake with the luscious cream cheese topping for a delightful treat that’s easy to bake and sure to impress.

Ingredients

Scale

Cake Ingredients

2 cups all-purpose flour (spoon and level to avoid density)
1.5 teaspoons baking powder (check freshness before use)
0.5 teaspoon baking soda (measure precisely to avoid aftertaste)
0.25 teaspoon salt (balances sweetness)
3 pieces ripe bananas (mashed until smooth)
0.5 cup unsalted butter (room temperature)
1 cup granulated sugar (can substitute with brown sugar)
2 large eggs (room temperature)
1 teaspoon vanilla extract (pure for best flavor)
0.5 cup buttermilk (or substitute with milk and vinegar)

Frosting Ingredients

8 oz cream cheese (softened for easy mixing)
0.5 cup unsalted butter (room temperature)
3 cups powdered sugar (sifted to avoid lumps)
1 teaspoon vanilla extract (pure for best flavor)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan to prevent sticking.
Mash Bananas: Peel and mash 3 ripe bananas until smooth, setting them aside for the batter.
Sift Dry Ingredients: Sift together 2 cups of all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon baking soda, and 0.25 teaspoon salt to combine and aerate.
Cream Butter and Sugar: In a mixing bowl, beat 0.5 cup unsalted butter and 1 cup granulated sugar together until light and fluffy—this should take about 3 to 4 minutes.
Add Eggs and Vanilla: Beat in the 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Add 1 teaspoon vanilla extract and mix well.
Combine Wet Ingredients: Stir in the mashed bananas and 0.5 cup buttermilk until the mixture is smooth and evenly combined.
Fold in Dry Ingredients: Gently fold the sifted dry ingredients into the wet mixture until just combined; be careful not to overmix.
Transfer Batter to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
Bake the Cake: Place in the oven and bake for 55–65 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare Frosting: Beat 8 ounces of softened cream cheese with 0.5 cup unsalted butter until smooth and creamy.
Add Powdered Sugar and Vanilla: Gradually sift in 3 cups powdered sugar, then add 1 teaspoon vanilla extract; beat until fluffy and smooth.
Chill Frosting: If the frosting is too soft, chill it in the refrigerator for 15–20 minutes to firm up for easier spreading.
Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.

Notes

Use ripe bananas with brown spots for the best flavor and natural sweetness.
Make sure the butter and eggs are at room temperature to create a smoother batter.
Do not overmix the batter after adding the dry ingredients to keep the cake tender.
If you don’t have buttermilk, mix 0.5 cup milk with 0.5 tablespoon vinegar and let it sit for 5 minutes before using.
To avoid lumps in frosting, sift the powdered sugar before adding it to the cream cheese mixture.
Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
This cake can also be made into muffins; reduce baking time to about 20-25 minutes.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: banana cake, cream cheese frosting, banana loaf, homemade cake, dessert recipe, moist banana cake