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 with it’s dense texture 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. That’s usually the way we make it, extra bananas. It seems we can’t get enough of the super sweet flavor of over-ripe bananas in this house 🙂
Serve up this super banana cake after it is cooled and frosted. Enjoy! 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!).
Last Updated: April 22nd, 2017
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Our banana cake is super soft and moist with just a hint of cinnamon, lots of banana, and a crazy good cream cheese frosting!!
- 3 large eggs beaten
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 c sugar
- 1 c light brown sugar
- 1 1/2 cup buttermilk
- 3/4 cup butter (salted, melted)
- 1 1/2 cup bananas (overripe, mashed, about 4 medium to large)
- 2 tsp vanilla extract (or vanilla bean paste)
- 1 1/2 cup cake flour
- 2 cups all-purpose flour
- 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, 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 (see the 'buttermilk' section of our baking and cooking substitutions if you do not have buttermilk on hand), 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 (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 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.