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slice of banana cake with cream cheese frosting on white ceramic plate marble counter

Banana Cake with Cream Cheese Frosting

Authorlily mellow
A soft, moist banana cake with silky cream cheese frosting — made in one bowl with ripe bananas, warm cinnamon, and real butter. Simple enough for a weeknight, cozy enough for a celebration.
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Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings16 slices
Calories480 kcal

Equipment

  • 9×13-inch (23×33cm) baking pan
  • Large mixing bowl
  • Electric hand mixer or stand mixer with paddle
  • Offset spatula
  • Wire cooling rack

Ingredients  

WET INGREDIENTS

  • 4 –5 very ripe bananas — about 2 cups 450g mashed
  • 1 tbsp 15ml fresh lemon juice
  • ½ cup 120ml whole milk, slightly warm
  • 1 cup 226g unsalted butter, softened
  • 4 large eggs room temperature
  • 1 tbsp 15ml pure vanilla extract

DRY INGREDIENTS

  • 3½ cups 420g all-purpose flour
  • 1¼ tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1½ cups 300g white granulated sugar
  • 1 cup 220g packed light brown sugar

CREAM CHEESE FROSTING

  • 1 block 226g / 8oz cream cheese, softened
  • ½ cup 113g unsalted butter, softened
  • 3½ to 4 cups 420–480g powdered sugar, sifted
  • 2 tsp pure vanilla extract

Instructions 

  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang on the sides.
  2. Mash the bananas in a bowl until smooth. Add the lemon juice and warm milk. Stir to combine and set aside.
  3. Whisk the flour, baking soda, cinnamon, and salt together in a separate bowl.
  4. Beat the butter, white sugar, and brown sugar on medium-high for 3–4 minutes, until pale and fluffy.
  5. Add the eggs one at a time on low speed, scraping the bowl between each addition. Add the vanilla with the last egg.
  6. Alternately add the flour mixture in 3 additions and the banana mixture in 2 additions, starting and ending with the flour. Mix on low and stop as soon as the flour disappears. Finish folding with a spatula.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 55–60 minutes, until a toothpick inserted into the center comes out clean.
  8. Cool completely in the pan for at least 1 hour.
  9. Beat the cream cheese and butter on medium speed for 2 minutes. Add the vanilla. Gradually add the powdered sugar on low speed, then beat on medium for 1 minute until fluffy.
  10. Spread the frosting over the cooled cake, swirling with a spatula. Slice and serve.

Notes

Note 1 — Storage: Keep refrigerated in an airtight container for up to 4 days. Freeze unfrosted for up to 3 months. Thaw overnight in the fridge.
Note 2 — Banana substitution: If your bananas aren't ripe enough, bake them unpeeled at 350°F (175°C) for 10 minutes until the skin turns black. They'll be perfectly soft and sweet.
Note 3 — Cream cheese: Use block-style Philadelphia cream cheese, not spreadable. Tub cream cheese contains more water and will make your frosting too soft.