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Banana cake with cream cheese icing recipe

Banana cake with cream cheese icing recipe

  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Cream cheese icing

This cake is the perfect treat for any banana lover. It's deliciously moist and the cream cheese topping is the icing on the cake! Enjoy as a snack, for afternoon tea or dessert.

1931 people made this

IngredientsServes: 18

  • For the Cake
  • 175g butter
  • 425g caster sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 375g plain flour
  • 1 1/2 teaspoons bicarbonate of soda
  • 1/4 teaspoon salt
  • 350ml buttermilk
  • 2 teaspoons lemon juice
  • 350g mashed bananas
  • For the Cream Cheese Icing
  • 110g butter, softened
  • 225g cream cheese, softened
  • 425g icing sugar
  • 1 teaspoon vanilla extract

MethodPrep:30min ›Cook:1hr ›Extra time:45min freezing › Ready in:2hr15min

  1. Preheat oven to 140 C / Gas 1. Grease and flour a 20x30cm tin. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, bicarbonate of soda and salt. Set aside.
  2. In a large bowl, cream 175g butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared tin.
  3. Bake in preheated oven for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
  4. Meanwhile, make the icing. In a large bowl, cream 110g butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add icing sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

How to ice a cake video

Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

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Reviews & ratingsAverage global rating:(2526)

Reviews in English (2092)

used milk instead of buttermilk (perfect)didn't put in freezer and still lovely and moist.used light brown sugar instead of icing sugar and not runny-20 May 2014

wonderful cake, moist, kept really well. Will use a little less icing sugar for topping and filling as was a bit sweet for me, but not for anyone else! I did not put in the freezer (not enough room at the time) Did not find topping runny, but am going to make again as a birthday cake for my daughter, she loved it so, and for asked for it. Great cake, will tell my friends. Thank you-18 Aug 2014

My 1st time making banana cake, & this recipe didn't disappoint. I did not place in the freezer straight from baking as suggested as I did not want to warm the freezer and other food in there but it was still nice & moist. A lovely texture. It baked nice & flat on top so no need to level out. I used 2 x 20cm sandwich tins for the cake & also made 12 cupcakes (muffin cases) so there was ample mixture from this recipe.I found the cream cheese icing to runny for piping & had to place on the fridge for 30 minutes before using. Hence the reason for a 4 star rating instead of 5. But everyone ate it.May try if with chopped Walnuts added next time-14 Feb 2014

Amazing Banana Bread Cake with Cream Cheese Frosting

Banana Bread Cake topped with the fluffiest cream cheese frosting! Garnish this banana cake with fresh banana slices and chopped walnuts. This cake recipe is the perfect way to use up old browned bananas. Super moist, fresh banana flavor, and it bakes up perfectly each time.

Crazy Banana Cake Ingredients

This recipe is ideal for your over-ripe bananas so be sure that you don’t throw them out. Here’s what you will need.

  • 1 ½ cups very ripe bananas (4)
  • 2 tsp lemon juice
  • 3 cups flour
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • 165g (6oz) butter, softened
  • 2 cups of sugar
  • 3 eggs
  • 1 ½ cups buttermilk (OR milk soured with one tbsp vinegar or lemon juice)

Cream Cheese Icing Ingredients

  • 100g (3.5oz) softened butter
  • 250g (8.8oz) cream cheese, room temp.
  • 1 tsp lemon zest
  • juice of ½ a lemon
  • 3 cups icing sugar

Reviews ( 3 )

I used this as the base recipe for SL Banana Split Cake, increasing the recipe by half and baking it in a tube pan for 50 minutes. I added 1/2 cup each of toasted walnuts, shredded coconut and finely chopped reconstituted dried pineapple to the dry ingredients, and after the cake had cooled I split it in half horizontally and filled and topped it with thin layers of SL Fudge Frosting before pouring on the cream cheese glaze in the SL recipe (though half the amount). Garnished with more walnuts and coconut and a dozen maraschino cherries, this made an impressive presentation and was very moist and flavorful - and was much lighter than the original!

How Many Bananas Do I Need?

Three! I started with my favorite banana bread recipe and started playing around with it to transform the “bread” into a “cake”.

It was a little bit tricky but I’m happy to say – I nailed it! Light and rich with banana flavor, this cake is incredibly moist due to the three bananas and brown sugar in the recipe.

Truth time. This cake you are looking at is three days old already. I waited to frost it the day that I photographed it but the cake is seriously three days old. And utterly amazing.

That wasn’t the plan, of course. It’s just been a busy, busy week as the boys finish up the school year: field trips, class parties, picnics, etc. And I like to be there for every.single.minute. Hence, cakes sit on the counter and wait. And wait. And are then promptly devoured.

How To Make Cream Cheese Filled Banana Cake

Detailed instructions and measurements can be found on the printable recipe card at the bottom of the page.

  • Prepare your oven: Preheat oven to 350 F degrees, spray your bundt pan with cooking spray in the meantime.
  • Prepare wet ingredients: Add the ripe bananas to a medium size bowl and mash them using a fork or a potato masher. To it add the buttermilk, vegetable oil, eggs, vanilla extract, and the sugar. Whisk until combined.
  • Combine dry ingredients: In a large bowl mix flour, baking soda, baking powder and salt together until well combined.
  • Incorporate wet with dry: Add the flour mixture to the bowl with the wet ingredients. With a spatula mix until combined. Do not over-mix.
  • Combine filling: In a medium size bowl, add all the cream cheese filling ingredients and whisk until smooth. Usually I like to use a spatula to soften the cream cheese further, this makes it easier to whisk everything by hand.
  • Combine cake with filling: Pour about 2/3 of the cake batter to the prepared bundt pan. Evenly spoon or pour the cream cheese filling over the cake batter, then pour the remaining cake batter over the cream cheese filling. Smooth the top lightly with a spatula. Place the bundt pan in the oven and bake on middle rack of the oven for 40 minutes or until a wooden toothpick inserted near the center comes out clean.
  • Prepare the icing: Prepare the cream cheese icing. Add the cream cheese and butter to a bowl and whisk until smooth. Mix in the remaining ingredients and continue whisking until smooth. Incorporate more milk, a tbsp at a time, until you achieve the desired consistency
  • Finish the dessert: Take the cake out of the oven and let it sit in the bundt pan for 5 minutes. Run a knife along the sides of the cake if necessary, then flip the cake over onto a cake tray. Let the cake cool completely before icing.

Recipe Summary

  • 1 pound cream cheese, room temperature
  • 1 stick unsalted butter, room temperature
  • 1 pound confectioners' sugar (about 3 1/2 cups)
  • Pinch kosher salt
  • 6 tablespoons unsalted butter, melted, plus more, room temperature, for pans
  • 2 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup safflower or other neutral-flavored oil
  • 1 1/2 cups granulated sugar
  • 3 ripe bananas, mashed (1 1/4 cups)
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1/2 cup buttermilk, room temperature
  • 1 ounce dark chocolate, grated on the large holes of a box grater (about 1/3 cup), plus more shaved with a vegetable peeler, for decorating

In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth, about 1 minute. Beat in butter until smooth, 2 minutes. Reduce speed to low and beat in confectioners' sugar and salt until well combined.

Increase speed to medium and beat until frosting is smooth and fluffy, about 1 minute. Transfer to an airtight container and refrigerate until firm, at least 3 hours and up to overnight.

Preheat oven to 350 degrees. Lightly brush two 9-inch round cake pans with room-temperature butter. Line bottoms of pans with parchment rounds lightly brush parchment with butter.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, whisk together melted butter, oil, granulated sugar, and bananas. Whisk in eggs and vanilla until well combined. Stir in flour mixture in two additions, alternating with buttermilk and beginning and ending with flour.

Divide batter between prepared pans and bake until cakes are golden and a tester inserted in centers comes out clean, 35 to 40 minutes. Transfer pans to a wire rack let cool 15 minutes. Turn cakes out onto rack, remove parchment, and let cool completely. Cakes can be frozen, tightly wrapped in plastic, up to 2 months.

Place a cake layer, bottom-side down, on a cake stand. In a small bowl, stir grated chocolate into 1 cup frosting. Using an offset spatula, spread frosting evenly over top of cake. Top with remaining cake layer, bottom-side up. Refrigerate until firm, about 15 minutes. Spread remaining frosting evenly over top and sides of cake. Top with shaved chocolate. Cake can be assembled and refrigerated up to 1 day in advance bring to room temperature before serving.

How to Make Cream Cheese Frosting

Honestly, this cake is pretty tasty on its own, but that doesn’t mean I would ever skip the cream cheese frosting! This cream cheese frosting is as basic as it gets. There are only three ingredients:

You’ll want to make sure that the butter and powdered sugar are at room temperature, and then beat them together until they are smooth. Slowly beat in the powdered sugar until you have a smooth, creamy frosting.

I will sometimes add a splash of vanilla extract, or a pinch of salt to balance the sweetness as well, but they are not always necessary.

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Meh - came out as it should but we all thought it boring. Won't make it again, but if I did, at the very least Iɽ add toasted nuts. For a cream cheese frosted cake, Iɽ stick with carrot or hummingbird (Epi has great recipes for both), the latter of which includes bananas and more flavor.

This is a delicious cake. I live in a small town, at high altitude, with a limited local grocery. So here are my adjustments: no cake flour? Use 2 cups sifted AP, plus 1/4 cup sifted corn starch. Use 3 large, very ripe bananas for the batter and to bump up moisture. Line your 3 pans’ bottoms with parchment, then butter and flour the sides — no sticking problems. Start timing them at 18 minutes and take out the first ones done as they are ready, between 20 and 24 minutes, where I live. A heavy dash of cinnamon in the filling between the layers works to bump up flavor. A visiting friend who is not a big banana fan loved this. I decorated the top with toasted pecan halves. The three layers do not rise a lot, but they build beautifully with the cream cheese frosting, and they make nice, even layers for an easily layered cake. Just delicious!

Excellent! A crowd pleaser for young and old, and pretty straightforward to pull off. I lined Nilla Wafers around the base and top to decorate and it gave a nice crunch component. Can't go wrong with bananas, cream cheese, and Nilla Wafers.

Excellent! A crowd pleaser for young and old, and pretty straightforward to pull off. I lined Nilla Wafers around the base and top to decorate and it gave a nice crunch component. Can't go wrong with bananas, cream cheese, and Nilla Wafers.

Excellent! A crowd pleaser for young and old, and pretty straightforward to pull off. I lined Nilla Wafers around the base and top to decorate and it gave a nice crunch component. Can't go wrong with bananas, cream cheese, and Nilla Wafers.

Excellent! A crowd pleaser for young and old, and pretty straightforward to pull off. I lined Nilla Wafers around the base and top to decorate and it gave a nice crunch component. Can't go wrong with bananas, cream cheese, and Nilla Wafers.

my granddaughter asks for this cake as her birthday cake every year! It is a big hit and has a wonderful flavor when you bake it a day in advance

As per the bakers below who felt the cake didn't have a pronounced banana flavor---wait til day 2. wow!

I did the same as the previous baker and followed the directions to a tee. It came out perfectly. Elegant and not too heavy. Dee-lish-us!

I have made this cake a dozen times over the years and it comes out amazing every time. If you follow the directions exactly, let your ingredients come to room temperature, always line your cake pans with parchment, it will result in a wonderfully tender cake that is not to sweet and absolutely luscious. There is plenty of frosting to ice the entire cake just as instructed. There is no need to change anything about this recipe. Just follow the directions, down to the shape of the pan and size. For maximum flavor, really ripe bananas are a must.

Not impressed. I followed the directions. I am a skilled baker. I got my pastry diploma from Cordon Bleu. I hv been looking for a good banana cake recipe. Epicurious is usually good. This was not. I had my doubts when it said three pans. The batter looked short. I should have gone with my gut and done just 2. Also the recipe says bake for 18 minutes. No way. I baked for 13 minutes and I should have pulled out at 12. Also I greased pan really well and used flour. Again, I should have gone with my gut and used parchment. The cakes stuck to the pan. Also the frosting measurement is not good and not enough. Should be equal amount of butter to cream cheese and 8 cups of frosting. Better to hv more frosting. Who are they kidding?

I followed the recipe but made two layers instead of three. Turned out amazing!

I didn't use the cream cheese frosting (coconut instead) but the cake was really delicious, and went over well with the mass of toddlers at my daughter's birthday party.

This cake was pretty good I didn't really like the frosting due to there was too much sugar, too much butter flavor. the cake was a bit dry so i may change technique a bit.

I'm not getting all the rave reviews on this cake. I followed the recipe exactly except that I added an extra mashed banana, as many reviewers recommended. The cake did not rise very much, and, although I baked it for under the recommended time, I found it dry. I thought the frosting was OK but lacking a really rich cream cheese taste. I have often used a Martha Stewart banana cake recipe, and I'll go back to that one.

This is it - THE banana cake: gorgeously moist, wonderfully banana-y, rich but not sickeningly sweet. And easy to make as well (although beware the slightly confusing instructions - the butter and vanilla are meant for both the cake and the frosting). Like other posters, I made two layers in 9" cake pans and used about a quarter cup more banana, but kept everything else exactly the same. Cake flour is unavailable in the EU, but I used Italian 00 flour with perfect results.

I love this recipe! Here is my review with a picture of the finished cake.

Needed a low sugar cake and made this with very lightly sweetened vanilla whipped cream instead of the frosting. Layered the cake with freshly sliced (firmer) bananas and whipped cream, then drizzled with a scant Tbl of fleur de sel caramel sauce. The usually finicky 1 year old birthday boy dove right in!

This cake is DE-LISH!! I've made it several times now and it always comes out perfect. Like others I use three VERY ripe bananas. Have varied frosting and filings (chocolate, caramel icings, pecans, walnuts, coconut - you name it). Moist and flavorful every time!

Oh my goodness - this is a wonderful cake!! I followed the recipe except used more banana (1 1/2 cups) - My husband described it best - it's like eating banana pudding (but even better if that's even possible!) Made this for a friend for her birthday - and didn't even think I liked Banana Cake - I'm a convert - Also - I was a little dubious about slicing the banana between the layers - I'm so glad I tried it - just adds more flavor - Also - I cut the sugar in the icing back by about 1/2 cup and toasted some pecans to sprinkle on the top - This is a keeper!!

This cake was absolutely delicious!! Moist banana goodness. The recipe was enough to yield 18 cupcakes. I will definitely make again with probably a pinch of cinnamon. Definitely worth trying!

I increase the recipe by half again, as what's there is really not enough to yield 3 good layers. For the cream cheese frosting, I use 3 8 oz packs of Philly Cream cheese, 11/2 sticks butter and about 1 1/2 - 1 3/4 C confectioners sugar plus about 2 tsp high quality vanilla. I don't like it too sweet. I've embellished the recipe by topping each layer with toasted coconut and a pecan/walnut mixture that I've rolled in salt, butter, honey and sugar then toasted for 10 minutes in the oven. They add a nice sweet/salty flavor balance and a wonderful texture to the cake. I serve it as a "stacked" cake. frosting only inbetween the layers, but not the sides. Finally, to geld the lily even further, I serve it with a hard caramel sauce of some sort. The last time, I happened to have some bananas foster sauce left over, so I used that. this time, I'll make a brandied or rum caramel sauce with sugar, butter and rum. As you can see, the recipe offers great flexibility. Most importantly, the foundation cake is delicious! All guests loved it!

This cake was delicious! Like saucycook, I used 3 REALLY ripe bananas in the batter, and it was perfect.

Excellent cake. My mom made it for my graduation party, and everybody loved it. We'll definitely make this one for years to come!

I made this for a birthday party recently and several people told me it was the best cake theyɽ ever had. I used three bananas and two 8" cake pans (plus a couple of cupcakes for me to keep). The cake pans took about 25 minutes to fully bake through (cupcakes I took out around 20 minutes in). Kept in the fridge overnight and was moist and fresh-tasting the next night. I didn't use this frosting, btw--used the coconut cream cheese frosting from the Banana Cake with Cream Cheese Frosting recipe also on this site.

Variations to Banana Cake Recipe

  • Toss in some chocolate chips, white chips, peanut butter, etc. This will add a bit of flavor to your cake. I would do around 1 cup, and fold into the batter before pouring into the pan.
  • Pecans or walnuts would also be great to fold in to the banana batter. I would do around 3/4 cup of nuts. Or you can sprinkle nuts on top of the frosted cake as well for dressing it up and adding texture and flavor.
  • Feel free to add in other fruit like blueberries if you want something with a bit more dimension. I personally enjoy plain banana, but you can mix in other fruit if you have some you want to use up.

Make sure to take the time and use ripe bananas for this banana dessert. If you don’t have over-ripe then ripen in the oven. It truly transforms the flavor of your recipe.

This cake is great for holiday gatherings, birthday parties, weeknight dessert, and so much more. I will admit I have even ate this cake for breakfast. I mean banana is a fruit, so it is good, right?