Banana Cake With Cream Cheese Frosting

I know the first thing that pops into your head when you see over-ripe bananas is banana bread. However, let me introduce you to Banana Cake. You can take those same bananas and bake them into a super moist cake and top it with a creamy cream cheese frosting. Are you convinced yet? It’s the nutty flavor of banana bread with the sweetness of cake with delicious frosting. We have been making this banana cake recipe for years and my family absolutely devours it! Next time you see those over-ripe bananas on your counter, try this instead! I promise you won’t be disappointed.

Ingredients in Banana Cake

Butter – the rich and creamy foundation of this cake Sugar – sugar complements the natural sweetness of the bananas and forms a caramelized crust on the outside of the cake Eggs – eggs act as a binding agent and also provide structure and lift to the batter Sour Cream – an unexpected yet essential ingredient that adds so much to the moistness and richness of this banana cake Vanilla Extract – the aromatic vanilla flavor adds depth and complements the bananas Flour – use all-purpose flour for best results Salt – the unsung hero of baking, a bit of salt balances out all the sweetness perfectly Baking Soda – this leavening agent interacts with the sour cream and bananas to create little air bubbles that give this cake an airy texture Over-ripe Bananas – see below for more info on picking the right bananas Cream Cheese Frosting – made of cream cheese, butter, powdered sugar, and vanilla extract

How Ripe Should My Bananas Be?

For the very best banana cake or banana bread, your bananas should be at least slightly over-ripe. You want to see a lot of brown on the outside and the stems should be thin and dry. If your bananas aren’t ripe enough, they won’t mash as well and you will see a lot of chunks in your batter. Using bananas too early also won’t give the cake as much flavor. If the bananas go ripe before you are ready to use them, you can freeze them in an airtight container or wrapped in plastic wrap in the freezer. Thaw them by allowing them to come to room temperature when you are ready to bake. See our complete guide on freezing bananas and using frozen bananas HERE.

Step by Step Instructions

First you are going to preheat the oven to 350 degrees. Then cream together your butter and sugar. We get a lot of questions about “creaming” butter and sugar together. Essentially, it means mixing the butter and sugar together until the mixture has a light, fluffy texture. First, whisk the softened unsalted butter and sugar to a mixing bowl and then start to mix on low speed with a handheld mixer or stand mixer with the paddle attachment. Then mix on high speed until the sugar has been dissolved into the butter and the butter turns lighter in color and fluffier in texture. Usually this takes about 2-3 minutes. Next add your eggs, one at a time. Mix egg completely into the batter before adding the next egg. Then fold in the sour cream and vanilla extract. In a separate bowl, combine your dry ingredients, the all purpose flour, kosher salt, etc. Add the dry ingredients slowly to the wet ingredients. Then mix in your mashed bananas. Spread on a greased jelly roll pan (10×15) or a cake pan to make a single layer cake. Bake for 20-22 minutes until slightly golden brown. You can also use a toothpick to check to see if it’s done all the way through. The toothpick will come out clean when it’s done.

Next, my favorite part – the frosting! While the cake is cooling, mix together butter, cream cheese, and vanilla. Once that is smooth, slowly add the powdered sugar until frosting reaches desired consistency. I like my frosting to have firm but not stiff peaks. Once the cake is completely cooled, frost and serve! Store any leftover frosting in a small bowl in the refrigerator. It tastes delicious spread on graham crackers! Optional: top each piece of banana cake with a pecan or walnut. You can also add a handful of chocolate chips as a garnish, or mix in the batter.

How to Store Banana Cake

Keep the pan of cake in the fridge, covered in aluminum foil. I tend to sneak a lot of bites this way! You can also freeze slices of cake for up to two months. Wrap them individually in plastic wrap and pull them out anytime you need an after school snack, or a midday treat.