There’s nothing quite like the comforting aroma of a freshly baked banana cake filling your home. This Banana Cakerecipe takes that classic comfort to a whole new level, delivering an incredibly moist, tender cake bursting with natural banana flavor, perfectly complemented by a luscious, tangy cream cheese frosting. It’s the ultimate way to use up those ripe, speckled bananas on your counter, transforming them into a delightful dessert that’s guaranteed to be a hit with family and friends.

Why I Love This Recipe

This banana cake is truly a gem in my baking repertoire. What I love most about it is its phenomenal moistness. The combination of mashed ripe bananas, sour cream, and a touch of vegetable oil ensures a tender, rich crumb that stays fresh for days. The hint of cinnamon and brown sugar adds a wonderful warmth that perfectly enhances the banana flavor.

And then there’s that cream cheese frosting – it’s the ideal pairing! Its tangy sweetness cuts through the richness of the cake, creating a beautiful balance that makes every bite utterly irresistible. It’s a straightforward recipe, making it accessible for bakers of all skill levels, yet it yields a cake that tastes incredibly gourmet. It’s truly a feel-good dessert that always brings a smile to my face.

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Ingredients:

• 3 medium bananas, ripe with brown speckles, yielding about 1 ¼ cups (330g) mashed banana
• 6 Tablespoons (85g) butter, melted and cooled slightly
• 1 ½ cups (195g) all-purpose flour, spooned and leveled
• 1/4 cup (50g) granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground cinnamon
• 3 Tablespoons (38g) brown sugar
• 2 Tablespoons vegetable oil
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/4 cup (55g) sour cream

Cream Cheese Frosting:

• 4.5 ounces (128g) room temperature cream cheese (full-fat brick cream cheese recommended)
• 6 Tablespoons (85g) room temperature butter (unsalted preferred)
• 1 ½ cups (170g) powdered sugar, sifted if lumpy

Swaps and Notes

• Bananas: The riper the bananas (with plenty of brown speckles), the sweeter and more flavorful your cake will be. Avoid green or yellow bananas.
• Butter: Use unsalted butter for the cake and frosting to control the salt content. Make sure it’s melted for the cake batter, and softened (room temperature) for the frosting.
• Flour: Spooning and leveling the flour (rather than scooping) ensures you don’t use too much, which can make the cake dry. Sifting for the frosting prevents lumps.
• Sugar: Both granulated and brown sugar are used for a balanced sweetness and depth of flavor.
• Spices: Cinnamon is a classic pairing with banana. A tiny pinch of nutmeg or allspice could also be added.
• Vegetable Oil: A neutral-flavored oil like canola, sunflower, or avocado oil works best. It adds moisture without adding flavor.
• Eggs & Sour Cream: Ensure both are at room temperature for a smooth, well-emulsified batter. Full-fat sour cream will give the richest, moistest result.
• Cream Cheese Frosting: Use full-fat block cream cheese for the best texture and stability in the frosting. Whipped or spreadable cream cheese will not work.

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Directions:

Making this delicious banana cake is straightforward, with clear steps for both the cake and the irresistible frosting.

1. Preheat Oven & Prep Pan: Position a rack in the middle of your oven. Preheat the oven to 350°F (180°C). Grease and flour a 9×9-inch square baking pan generously. For easier removal, you can also line it with parchment paper, leaving an overhang on two sides to lift the cake out.
2. Prepare Dry Ingredients: In a large bowl, whisk together the 1 ½ cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking soda, 1/4 teaspoon fine sea salt, and 1/4 teaspoon ground cinnamon. Set this aside.
3. Prepare Wet Ingredients: In a separate medium bowl, mash the 3 medium ripe bananas with a fork or potato masher until they are almost smooth, with just a few small lumps remaining. To this mashed banana, whisk in the 3 tablespoons brown sugar, 2 tablespoons vegetable oil, 2 teaspoons vanilla extract, 2 large eggs, and 1/4 cup sour cream. Whisk until thoroughly combined.
4. Combine Wet & Dry: Add the mashed banana mixture and the slightly cooled melted butter to the bowl containing the dry ingredients. Whisk until everything is just combined and no streaks of dry flour remain. Be careful not to overmix the batter; overmixing can lead to a tough cake.
5. Bake the Cake: Spread the batter evenly into the prepared 9×9-inch baking pan. Smooth the top with a spatula. Bake for 25 to 35 minutes. The cake is done when the top is springy when lightly pressed, and a wooden toothpick inserted into the center comes out clean or with a few moist crumbs attached.
6. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. This allows it to set. Then, carefully transfer the cake out of the pan onto a wire rack (using the parchment paper overhang if you used it) to cool completely. The cake must be entirely cool before you frost it.
7. Make the Frosting: While the cake cools, prepare the cream cheese frosting. In a large bowl, using a handheld electric mixer (or stand mixer), beat the 4.5 ounces room temperature cream cheese and 6 tablespoons room temperature butter at medium speed until the mixture is smooth and creamy, which should take about 1 minute.
8. Add Powdered Sugar: Gradually beat in the 1 ½ cups powdered sugar, adding it a 1/4 cup at a time, until it is fully combined. Continue to beat at medium speed for an additional 30 to 45 seconds until the frosting becomes light, fluffy, and spreadable.
9. Frost & Serve: When the banana cake is completely cool to the touch, spread the cream cheese frosting generously over the top. You can swirl the frosting decoratively or smooth it out evenly. Use as much or as little frosting as you like! Slice and serve this delightful Banana Cake.

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Pro Tip:

For an even more intense banana flavor and ultra-moist cake, use very ripe bananas—the ones with lots of brown and black speckles. They are sweeter and easier to mash, and their enzymes contribute to a moister crumb. If your bananas aren’t ripe enough, you can bake them in their peels on a baking sheet at 300°F (150°C) for 15-20 minutes until black and soft.

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Serving Suggestions and Pairings

This Banana Cake with Cream Cheese Frosting is a perfect stand-alone dessert, but can also be complemented by simple additions.

• Coffee or Tea: A classic pairing that enhances the cake’s flavors.
• Fresh Berries: A side of fresh raspberries or sliced strawberries adds a pop of color and tartness.
• A La Mode: A scoop of vanilla bean ice cream makes for an indulgent treat.
• Brunch Dessert: Serve as part of a sweet brunch spread alongside savory options.
• Banana Lover’s Delight: For those who adore banana, serving a slice alongside a small portion of This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd would be a banana-filled dream.

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Storage and Leftover Tips

This moist cake stores well, making it great for enjoying over several days.

• Storage (Frosted): Store the frosted banana cake in an airtight container in the refrigerator for up to 4-5 days. Bringing it to room temperature for about 30 minutes before serving will give you the best cake texture.
• Storage (Unfrosted): Unfrosted cake can be stored tightly wrapped in plastic wrap at room temperature for 2-3 days, or in the refrigerator for up to a week.
• Freezing Cake Layers: Baked and completely cooled unfrosted cake layers can be wrapped tightly in plastic wrap and then aluminum foil, and frozen for up to 2-3 months. Thaw at room temperature before frosting.
• Freezing Frosting: Cream cheese frosting can be stored in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator, then re-whip before using.

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More Recipes You Will Love

If you loved the comforting, sweet, and easy-to-make nature of this banana cake, you’ll definitely want to explore some of these other fantastic baking and sweet treat recipes:

• For another fantastic way to use ripe bananas, check out This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas.
• If you’re a fan of simple, comforting baked goods, my These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat are a must-try.
• For a truly classic and moist cake, don’t miss Ms. Johnny Ruth Pound Cake.
• And for a fun, over-the-top breakfast or dessert, consider Oreo Pancakes with Cream Cheese Drizzle.

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Final Thoughts

This Banana Cake with its luscious cream cheese frosting is a testament to how simple, wholesome ingredients can be transformed into a truly extraordinary dessert. It’s moist, flavorful, and incredibly comforting, making it the perfect choice for any occasion, big or small. Go ahead, gather those ripe bananas, and bake a cake that’s guaranteed to bring warmth and joy to your kitchen!

What’s your favorite way to enjoy a slice of banana cake? Share your topping ideas or memories in the comments below! And don’t forget to follow Chef Maniac for more delicious and heartwarming recipes that bring joy to your kitchen.