Best Banana Cake with Cream Cheese Frosting (Super Moist Cake!)
This 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 not-too-sweet cream cheese frosting with a hint of cinnamon and you'll be over the moon!
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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.
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.
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