Banana Cake Recipe And Cream Cheese Frosting Recipe

Sharing is caring!

Banana Cake Recipe Do you have ripe bananas? Tired of the same old banana bread? This easy, moist, and flavorful banana cake is the perfect solution! It’s ideal for an 8×8 or 9×9 pan, making it perfect for snacking, a sweet treat, or a small celebration.

It is delicious and can be topped with your favorite frosting or served without it. I’ve included a recipe for cream cheese frosting. The banana cake is perfect for sharing with family and friends.

Banana Cake

This banana cake is a cross between a light cake and banana bread, but not too dense. Follow the tips below, the cake will be moist and delicious!

Banana Cake Recipe With Cream Cheese Frosting

Ingredients For Banana Cake

Ingredients

• 1/2 cup of Buttermilk (1/2 cup of Milk or (half and half 1/4 cup with 1/4 water) + 1 tablespoon of vinegar)
  Combine 15 minutes before needed.
• 1/2 cup of Butter (softened)
• 1-1/2 cups of Granulated Sugar
• 3 ripe mashed Bananas (ripe) (1 cup)
• 2 Eggs (room temperature)
• 1 teaspoon of Pure Vanilla Extract
• 2 cups of Flour (all-purpose)
• 1 teaspoon Baking Soda
• 1/2 teaspoon of Salt

Cream Cheese Frosting

• 4 ounces of Cream Cheese
• 3 Butter (softened)
• 1 1/2 cups of Powdered Sugar (confectioners sugar)
• 1 teaspoon of Pure Vanilla Extract
• pinch of Salt
• 1/2 cup of chopped Pecans

The square baking pan I used a ceramic baking pan size 8.65×10.75 size. It comes with a small second square pan and is available in sage green or cream. And perfect for using for other things too.

How to Make Banana Cake

Instructions

1. Preheat the oven to 350F and make the buttermilk (milk with vinegar), letting it set for 15 minutes. Prepare the baking pan (with a baking spray with flour) and set to the side.
2. In a large bowl cream the butter, sugar, and vanilla. Add the eggs and bananas and mix them until well combined.
3. In a separate bowl, combine flour baking soda, and salt. Whisk (or fork) the ingredients slowly.
4. Slowly add the dry ingredients to the large bowl with the banana mixture alternating with the buttermilk, stirring until combined. Repeat until all the dry ingredients and buttermilk are combined. Don’t over-mix.
5. Pour the banana cake batter into the prepared baking dish/pan and bake until done (when a toothpick for a sharp knife comes clean). Bake for about 40-45 minutes.

How To Cool Cakes

• When the cake is made; Let the cake cool for a short time in the pan, (5-10 minutes) before turning it out of the pan, and onto a cooling rack (if needed gently run a knife around the edges of the pan).
• After turning it over/flipping it onto a cooling rack. Let the cake cool completely if you are frosting it.

Or let it cool completely and frost it while in your prettybaking dish. Then cut and serve it to friends and family.

Enjoy this cake with coffee, tea, or milk…

Read the tips for making banana cake below.

Image credits ©2025 Theresa Huse DearCreatives.com

Recipe Tips and Notes

• Use ripe bananas that have brown spots. If you previously have frozen ripe bananas, thaw them slightly, mash them, and use them.
• Do Not over-mix! It can make the cake tough. This happens because of the gluten developing, from overmixing.
• Tip: Do not overbake, check the baking time mid-way and 3/4 of the way done.
• Note: Baking times vary by oven, altitude, and type of cake pan used (ceramic, glass, or metal).
• I hand-mixed the cake batter. I don’t use a hand mixer or stand mixer. But, if you do don’t overmix it!

How to make the banana cake lighter?

• To get a lighter banana cake use cake flour instead of all-purpose flour.
• Add a small amount of sour cream or buttermilk to the batter.
• Wrap the cooled cake in saran/plastic wrap and store it in an airtight container.

Common additional ingredients

• Chocolate chips, chopped nuts such as walnuts, and pecans, and spices like cinnamon.
• Serve the cake unfrosted or frosted with a buttercream frosting, cream cheese frosting, or a powdered sugar glaze.

Are you looking for a larger banana cake recipe?

See this Banana Cake.

• New here? Be sure to Subscribe. Grab our bonus printable recipe binder and cooking resources. Plus, never miss a post with our newsletter!
• Don’t forget to Pin it for Later
• Follow us on Pinterest
• Shop our favorites on Amazon

Pin it for Later or Print the Recipe

Continue to Content

Yield: 9

Banana Cake Recipe

Print

Banana Cake Recipe Do you have ripe bananas? Tired of the same old banana bread? This easy, moist, and flavorful banana cake is the perfect solution! It’s ideal for an 8×8 or 9×9 pan, making it perfect for snacking, a sweet treat, or a small celebration.

Ingredients

• 1/2 cup of Buttermilk (1/2 cup of Milk or (half and half 1/4 cup with 1/4 water) + 1 tablespoon of vinegar)
• 1/2 cup of Butter (softened)
• 1-1/2 cups of Granulated Sugar
• 3 ripe mashed Bananas (ripe) (1 cup)
• 2 Eggs (room temperature)
• 1 teaspoon of Pure Vanilla Extract
• 2 cups of Flour (all-purpose)
• 1 teaspoon Baking Soda
• 1/2 teaspoon of Salt

Cream Cheese Frosting

• 4 ounces of Cream Cheese
• 3 Butter (softened)
• 1 1/2 cups of Powdered Sugar
• 1 teaspoon of Pure Vanilla Extract
• pinch of Salt
• 1/2 cup of chopped Pecans

Instructions

How To Make Banana Cake

1. Preheat the oven to 350F and make the buttermilk (milk with vinegar), letting it set for 15 minutes. Prepare the baking pan (with a baking spray with flour) and set to the side.
2. In a large bowl cream the butter, sugar, and vanilla. Add the eggs and bananas and mix them until well combined.
3. In a separate bowl, combine flour baking soda, and salt. Whisk (or fork) the ingredients slowly.
4. Slowly add the dry ingredients to the large bowl with the banana mixture alternating with the buttermilk, stirring until combined. Repeat until all the dry ingredients and buttermilk are combined. Don’t over-mix.
5. Pour the banana cake batter into the prepared baking dish/pan and bake until done (when a toothpick for a sharp knife comes clean). Bake for about 40-45 minutes.

How To Cool The Cake

• When the cake is made; Let the cake cool for a short time in the baking pan (5-10 minutes) before turning it out of the pan, and onto a cooling rack (if needed gently run a knife around the edges of the pan).
• After turning it over/flipping it onto a cooling rack.
• Let the cake cool completely if you are frosting it.

Or let it cool completely and frost it while in your pretty baking dish. Then cut and serve it to friends and family.

Notes

• Use ripe bananas that have brown spots. If you previously have frozen ripe bananas, thaw them slightly, mash them, and use them.
• Do Not over-mix! It can make the cake tough. This happens because of the gluten developing, from overmixing.
• Tip: Do not overbake, check the baking time mid-way and 3/4 of the way done.
• Note: Baking times vary by oven, altitude, and type of cake pan used (ceramic, glass, or metal).
• I hand-mixed the cake batter. I don’t use a hand mixer or stand mixer but, if you do be sure not to overmix the batter!

How to make the banana cake lighter?

• To get a lighter banana cake use cake flour instead of all-purpose flour.
• Add a small amount of sour cream or buttermilk to the batter.
• Wrap the cooled cake in saran/plastic wrap and store it in an airtight container.

Common additional ingredients

• Chocolate chips, chopped nuts such as walnuts, and pecans, and spices like cinnamon.
• Serve the cake unfrosted or frosted with a buttercream frosting, cream cheese frosting, or a powdered sugar glaze.

Nutrition Information

Yield

9

Serving Size

1
Amount Per Serving Calories 640Total Fat 24gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 10gCholesterol 91mgSodium 441mgCarbohydrates 103gFiber 3gSugar 72gProtein 7g

Not all nutritional information is always 100% accurate.

Don’t forget to subscribe to get posts and recipes straight to your inbox.

Sharing is caring!