Banana Cake with Cream Cheese Frosting
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I learned this banana cake the hard way — by rescuing too-ripe bananas from the fruit bowl and turning them into something the whole family fights over. It’s a tender, moist two-layer cake sweetened with mashed bananas and finished with a classic cream cheese frosting. Make it for birthdays, a cozy weekend brunch, or whenever you want a comfort-bakery flavor at home. If you like closely related variations, see this take on a banana bread cake with cream cheese frosting for more ideas.
Why you’ll love this dish
This banana cake checks a lot of boxes: it’s easy to make, uses pantry staples, and transforms overripe bananas into a moist, flavorful layer cake. The sour cream keeps the crumb tender without making the batter too dense, and the cream cheese frosting adds a tangy balance to the natural sweetness of the bananas. It’s a reliable crowd-pleaser — good for potlucks, kid-friendly celebrations, or a slice with your afternoon coffee.
“Decadent but homey — the banana flavor is front and center and the frosting isn’t overly sweet.” — a satisfied baker
How this recipe comes together
Step-by-step overview:
- Mash ripe bananas and whisk together the wet ingredients (butter, sugar, eggs, sour cream, vanilla) for a smooth base.
- Mix dry ingredients (flour, baking soda, salt) separately, then fold them into the wet mix just until combined.
- Divide batter between two prepared 8-inch pans and bake until a toothpick comes out clean.
- Cool the layers completely, then whip up the cream cheese frosting and assemble.
This straightforward flow keeps the cake tender and ensures the frosting stays silky.
What you’ll need
Key ingredients (serves about 8–12):
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened (for the cake)
- 1 1/3 cups sugar
- 2 eggs
- 1 cup sour cream (adds moisture and slight tang; can substitute plain yogurt)
- 1 tsp vanilla extract
- 4 medium bananas, mashed (about 2 cups) — very ripe (speckled or black) are best
For the cream cheese frosting: - 8 oz cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 tsp vanilla extract
- 3 cups powdered sugar
Note: If you want a slightly different crumb or want to compare ratios, you can also look over this alternative banana cake recipe for reference.
Step-by-step instructions
Preheat oven to 350°F. Right before filling, spray two 8-inch cake pans with non-stick spray and line the bottoms with parchment rounds if you have them.
- Whisk dry ingredients: In a medium bowl, whisk together 2 cups flour, 1 tsp baking soda, and 1/4 tsp salt. Set aside.
- Cream butter and sugar: In a large bowl, beat 1/2 cup softened butter with 1 1/3 cups sugar until light and fluffy (about 2–3 minutes).
- Add eggs and flavor: Beat in 2 eggs one at a time, then stir in 1 tsp vanilla extract.
- Add bananas and sour cream: Fold in the mashed bananas (about 2 cups) and 1 cup sour cream until evenly distributed. Don’t overmix.
- Combine wet and dry: Add the dry ingredients to the wet in two additions, folding gently until just combined. Stop when streaks of flour disappear.
- Bake: Divide batter evenly between the prepared pans. Bake at 350°F for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely — frosting a warm cake will cause the frosting to slide.
- Make the frosting: Beat 8 oz room-temperature cream cheese with 1/2 cup room-temperature butter until smooth. Add 1 tsp vanilla, then gradually beat in 3 cups powdered sugar until smooth and spreadable. Taste and adjust sweetness.
- Assemble: If layers have domes, trim gently to level. Place one layer on a plate, spread a generous layer of frosting, top with second layer, then frost the top and sides. Chill 15–30 minutes to set before slicing.
Best ways to enjoy it
Serve slices at room temperature for the most tender crumb. Pair with:
- A strong cup of coffee or a milky latte to complement the banana sweetness.
- Fresh berries or a simple berry compote for contrast.
- A scoop of vanilla ice cream for an indulgent dessert.
For party plating, cut the cake into small squares and garnish each piece with a toasted walnut half. If you want more serving ideas and plating inspiration, check this banana cake with cream cheese frosting guide.
Storage and reheating tips
Because the frosting contains cream cheese, store leftover cake in the refrigerator. Keep it in an airtight container or covered with plastic wrap for up to 4 days. To freeze:
- Wrap individual slices tightly in plastic wrap and place in a freezer bag for up to 2 months.
- Thaw overnight in the fridge, then bring to room temperature before serving (about 30–60 minutes).
To revive chilled slices, let sit at room temperature for 20–30 minutes; avoid microwaving whole slices with frosting, as the frosting can become soggy.
Pro chef tips
- Use very ripe bananas (lots of brown speckling) for maximum banana flavor and natural sweetness.
- Measure flour by spooning it into the cup and leveling it off; packing flour can make the cake dense.
- Room-temperature eggs, butter, and cream cheese combine more smoothly, which helps the frosting stay silky.
- Don’t overmix once the flour is added — overworking gluten will toughen the crumb.
- If you want a taller cake, bake in 9-inch pans and reduce bake time slightly; check for doneness early.
Creative twists
- Banana Nut: Fold 1/2 to 3/4 cup chopped toasted walnuts or pecans into the batter. Reserve a few for topping.
- Chocolate swirl: Drop spoonfuls of chocolate batter or ganache into the prepared batter and swirl with a knife for ribbons of chocolate.
- Brown butter frosting: Brown the butter before creaming with the cream cheese for a nutty depth.
- Gluten-free: Replace the flour with a 1:1 gluten-free baking flour blend and add a teaspoon of xanthan gum if the blend lacks it.
- Lighter option: Swap half the butter in the cake for neutral oil and use low-fat Greek yogurt instead of sour cream (texture will change slightly).
Common questions
Q: Can I use overripe bananas?
A: Absolutely — the riper the bananas (more brown spots), the sweeter and more flavorful the cake. If bananas are extremely runny, drain any excess liquid before mashing.
Q: How long does this cake keep?
A: With cream cheese frosting, refrigerate and use within 4 days. Unfrosted layers can be wrapped and frozen for up to 2 months.
Q: Can I make this ahead for a party?
A: Yes. Bake the layers a day ahead, wrap them well, and refrigerate. Make the frosting the day you assemble for the freshest texture, or frost lightly and finish on the event day.
Q: Can I replace sour cream with buttermilk or yogurt?
A: Yes. Full-fat Greek yogurt is the closest swap for sour cream; buttermilk will thin the batter slightly, so reduce any added liquid or add a tablespoon of flour to compensate.
Conclusion
This banana cake with cream cheese frosting is a reliable, cozy dessert that showcases ripe bananas and a tangy frosting perfect for many occasions. For a classic baker’s perspective and more banana-cake techniques, I recommend reading The Best Banana Cake I’ve Ever Had – Sally’s Baking. If you want a version with banana bread-style texture and frosting ideas, see Amazing Banana Bread Cake with Cream Cheese Frosting. For a plated weekly-menu inspiration and a banana-forward frosting option, check out Banana Cake with Banana Cream Cheese Frosting + Weekly Menu.
Banana Cake
Ingredients
Method
- Preheat oven to 350°F. Spray two 8-inch cake pans with non-stick spray and line the bottoms with parchment rounds.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter with sugar until light and fluffy (about 2–3 minutes).
- Beat in eggs one at a time, then stir in vanilla extract.
- Fold in the mashed bananas and sour cream until evenly distributed. Don’t overmix.
- Add the dry ingredients to the wet in two additions, folding until just combined.
- Divide batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Beat cream cheese with room-temperature butter until smooth. Add vanilla and gradually beat in powdered sugar until smooth and spreadable.
- If layers have domes, trim gently to level. Place one layer on a plate, spread a layer of frosting, top with the second layer, then frost the top and sides.
- Chill for 15–30 minutes to set before slicing.
