Super Moist Banana Cake with Cream Cheese Frosting
There are so many things to love about our Super Moist Banana Cake with Cream Cheese Frosting, from the supremely soft and smooth cake to an incredible frosting to the delightful banana flavor with a hint of cinnamon…just too many things to list!! Whatever it is that gets you hooked on the flavors, you will also just love how easy this banana cake is to make!
I usually bake this perfect banana dessert in a 9 x 13 baking pan and refrigerate it for cooling, it helps to make the cake extra moist. You can also add more banana, if desired, but you should plan on baking the cake a bit longer. Just a thought, in case the 4 bananas called for in the recipe don’t pack enough banana flavor in the cake for you!
Serve it up once cooled and frosted and enjoy! I recommend storing any leftover cake in the refrigerator.
Last Updated: March 30th, 2017
Our banana cake is super soft and moist with just a hint of cinnamon, lots of banana, and a crazy good cream cheese frosting!!
- 1 1/2 cup bananas overripe, mashed, about 4 medium to large
- 2 cups all-purpose flour
- 1 1/2 cup cake flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup butter salted, softened at room temperature
- 1 c sugar
- 1 c light brown sugar
- 3 large eggs beaten
- 2 tsp vanilla extract or vanilla bean paste
- 1 1/2 cup buttermilk
- 8 oz cream cheese 1 standard size package, softened at room temperature
- 1/2 cup butter salted, softened at room temperature
- 3 cups confectioners sugar
- 2 Tbsp heavy whipping cream
- 1 tsp vanilla extract or vanilla bean paste
- 1/4 tsp ground cinnamon
Preheat your oven to 325 degrees F (162 degrees C). Butter or spray your 9 x 13 baking pan with non-stick cooking spray, and mash your overripe bananas.
Combine the dry ingredients in a medium size mixing bowl: all-purpose four, cake flour, baking powder, baking soda, ground cinnamon, and salt.
In a large mixing bowl, cream together the softened butter and both sugar and brown sugar until creamy and smooth. Add the beaten eggs and vanilla extract (or paste) and mix until smooth again, then stir in the mashed bananas.
Add the buttermilk (see the 'buttermilk' section of our baking and cooking substitutions if you do not have buttermilk on hand), stir in thoroughly, then add the dry ingredient mixture to the wet banana mixture.
Combine all ingredients thoroughly, then transfer to your greased 9 x 13 baking pan. Bake at 325 degrees F (162 degrees 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 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), it is more wet than a standard frosting. Spread on the cooled banana cake. Serve immediately and store remaining cake in the refrigerator.