Banana Cake Cream Cheese Frosting

Banana cake with cream cheese frosting is that perfect answer for using up ripe bananas in the most comforting way. The cake comes out exceptionally moist and flavorful, with a slightly tangy cloud of cream cheese frosting on top. It is always on our family table for birthdays and rainy weekends alike, and no slice ever goes uneaten.

The first time I made this, my daughter helped mash the bananas and she now calls it her lucky cake. None of us can resist a slice when it comes out of the oven.

Ingredients

• Mashed bananas: for natural sweetness plus moisture the riper the better
• Lemon juice: brightens the banana flavor and activates the baking soda
• Milk: ensures the cake bakes up soft blend with lemon juice for a homemade buttermilk
• All purpose flour: gives the cake structure sift before measuring for best results
• Baking soda: helps the cake rise choose fresh powder for reliable lift
• Salt: balances all the sweet flavors use fine sea salt if possible
• Butter: creates rich flavor and tender crumb use softened real butter for best results
• White sugar and brown sugar: combined for a deeper, caramel taste
• Eggs: bind the batter and add richness choose large eggs at room temperature
• Vanilla extract: brings warm bakery notes use pure extract
• Cream cheese: forms the creamy tangy base for the frosting always use full fat for fluffy frosting
• Powdered sugar: sweetens the frosting go for fresh un-clumped sugar to avoid lumps

Step by Step Instructions

Prepare Pan and Oven:

Grease a nine by thirteen inch cake pan thoroughly with butter or nonstick spray so nothing sticks later. Preheat oven to three hundred degrees so you get an evenly baked cake.

Make Homemade Buttermilk:

Add one tablespoon of lemon juice to one and a half cups milk. Let it sit for five minutes so it will thicken and curdle just like buttermilk.

Treat the Bananas:

Combine mashed bananas and a tablespoon of lemon juice. This keeps the bananas bright in color and lets their flavor shine.

Blend Butter and Sugars:

Beat softened butter with both white and brown sugars until the mixture is fluffy and lighter in color. This adds air to help your cake rise.

Add Eggs and Vanilla:

Crack in the eggs and pour in the vanilla extract then beat until smooth and creamy

Mix Dry Ingredients:

In a separate bowl, whisk flour, baking soda and salt so the rising agents are evenly spread throughout the batter.

Alternate adding Wet and Dry:

Begin by adding half the flour mixture to the butter mixture. Pour in half of your milk mixture. Mix until just combined.

Finish Mixing:

Add the other half of the flour and milk mixtures. Stir gently, scraping the sides only until combined so you avoid tough cake.

Fold in Bananas:

Gently fold in the banana lemon mixture using a spatula to keep the batter light and fluffy

Bake:

Pour the batter into your prepared pan and level it. Bake for sixty to seventy minutes. It is done when a toothpick inserted in the center comes out clean

Cool:

Take the cake out and let it cool completely in the pan so the texture sets up and the cake does not break

Make the Frosting:

Beat softened cream cheese and butter until the mixture is pale and airy. Gradually add powdered sugar a little at a time until the frosting is smooth and spreadable

Frost and Serve:

Spread thickly over the cooled banana cake with an offset spatula. Cut and serve to smiles all around

Save

The cream cheese frosting is my personal favorite part of the recipe. Watching my kids sneak extra dollops while I frost the cake never fails to make me laugh. Every family gathering someone requests this frosting by name and I have learned to make extra.

Storage Tips

Store slices or the whole cake in an airtight container in the fridge for up to five days. If you want to keep it longer let it cool fully then cut and freeze individual squares wrapped tightly. Defrost in the fridge overnight for moist banana cake every time.

Ingredient Substitutions

You can swap sour cream or yogurt for some of the milk for extra tang. If you have no brown sugar use all white sugar plus an extra tablespoon of vanilla. Dairy free butter and cream cheese work for the frosting if you need a non dairy option though the texture will be a bit softer.

Serving Suggestions

Banana cake with cream cheese frosting shines as a breakfast treat or after school snack. For brunch I serve it alongside hot coffee or dark tea. It becomes dessert with a scoop of vanilla ice cream or sliced berries on top.

Save

Cultural and Family Connections

There is something nostalgic about banana cake that crosses generations. As a kid my grandmother let me lick the spoon and now my own daughter does the same. It’s a dessert that comes up again and again at celebrations and gatherings where we want comfort and a hint of old fashioned sweetness.

Recipe FAQs

→ How ripe should the bananas be?

Use well-spotted, ripe bananas for the best natural sweetness and intense banana flavor.

→ Can I use cake flour instead of all-purpose flour?

All-purpose flour works well, but cake flour will yield an even lighter, more tender cake.

→ What’s the secret to a moist cake texture?

The lemon juice with milk helps tenderize the crumb, and mashed bananas add moisture throughout.

→ How do I achieve smooth, fluffy frosting?

Beat the butter and cream cheese together first, then add powdered sugar gradually for the silkiest result.

→ Can I add nuts or chocolate chips?

Yes, fold in chopped walnuts or chocolate chips after mixing the batter for extra flavor and texture.