Step up your cake baking with this amazing, delicious, and elegant banana cake recipe that is sure to impress everyone with the look and taste!Jump to Recipe
When my youngest son, Ryan, asked me to have a banana party for his third birthday, I was at a loss for what to do for food. I have a few recipes I make with bananas, but nothing that would be good for a birthday cake. So, of course, I scoured the internet for ideas, while also trying to come up with my own. I found a recipe (here) that is called the Best Ever Banana Cake. I figured I would give it a shot. My cake was very similar to this, and it was a hit! Everyone loved the cake. I hadn’t even tried it before we served it for the party. I warned everyone that it was something new and no guarantees.
The original recipe says to bake it in a 9×13 baking pan, but I wanted a round cake for Ryan. So I did it a bit different than the directions. Either way, this cake was amazing.
If you plan to make a banana cake (and you totally should), you need to have a few hours to make it. The cake itself is easy to mix, but it has to bake for over an hour. Then, if you want to frost the cake, you need to let it cool entirely first, so the frosting doesn’t melt right off.
I made a cream cheese frosting for the cake. It works really well with the cake, and I just love cream cheese frosting! The cake stays very moist with the bananas in it and will last for a few days if refrigerated.
The recipe makes a lot of frosting. The first time I only used a little to hold the two layers together. But I ended up with a decent amount of leftover frosting. I would put more in the middle next time to get a nice layer of frosting.
I’ve found a trick to keep your serving plate clean. Cut up pieces of parchment paper and slide them slightly under the edges of the cake all the way around. Frost your cake. Once it’s done gently pull the pieces of parchment paper away. Your serving plate will be clean of stray frosting.
Step by Step
Preheat the oven to 275F. I thought this seemed low at first. But the cake stayed very moist since it was slow-cooked. Grease and flour your cake pans. I used two 9-inch round pans for my cake.
Mash the bananas in a small bowl and mix in the lemon juice to keep them from turning brown.
Add the eggs, one at a time, as well as the vanilla extract.
Then beat in small amounts of the flour and buttermilk at a time, alternating between the two.
Add the mashed bananas.
Pour the batter into your cake pan(s) and bake for at least one hour, until a toothpick comes out clean. My cakes took closer to an hour and a half until they were done, so make sure to keep a close eye on their progress.
Remove the cakes from the oven and cool on a wire rack until they are completely cooled.
When you are ready to frost the cakes, combine the butter and cream cheese in a large bowl. Use an electric mixer or stand mixer to beat until they are smooth and creamy. Add in the vanilla extract.
Slowly add the powdered sugar to the bowl on low speed until it is all combined, then turn up the speed to mix until the frosting is smooth. If you want to add any color (I suggest yellow since it is a banana cake), then add it in before turning up the speed.
Frost your cakes, putting some in between the layers if you made multiple cakes. Slice up enough bananas to go around the top. Last, I sprinkled the cake with some yellow sugar sprinkles. If you put color in the frosting, you probably don’t need the sprinkles as well.
Originally Published On: March 21, 2018
Last Updated On: January 9, 2020
Elegant and Creamy Banana Cake with Cream Cheese Frosting
- 2 tbsp flour
- 3 bananas (overripe)
- 2 tsp lemon juice
- 3 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 12 tbsp butter (softened)
- 2 1/8 cups granulated sugar
- 3 eggs
- 2 tsp vanilla extract
- 1 1/2 cups buttermilk
- 8 tbsp butter (softened)
- 8 oz cream cheese (softened)
- 1 tsp vanilla extract
- 3 1/2 cups powdered sugar
- Preheat the oven to 275F
- Grease and flour your cake pan(s)
- Mash the bananas in a small bowl and mix with lemon juice
- Sift the flour, baking soda, and salt in a medium bowl and set aside
- In a large mixing bowl, cream the butter and sugar until light and fluffy using an electric mixer or stand mixer
- Add in the eggs, one at a time, then the vanilla extract
- Mix in the flour and buttermilk, a little at a time, alternating between the two
- Stir in the mashed bananas
- Pour the batter into the cake pan(s) and bake for about one hour, until a toothpick comes out clean (cook time will vary based on the size of the cake pan used)
- Remove from the oven and cool on a wire rack
- When the cakes are completely cool and ready to frost, cream butter and cream cheese together with an electric mixer or stand mixer
- Beat in the vanilla extract
- Slowly add the powdered sugar while mixing on low speed
- Set the mixer to high speed and mix until the frosting is smooth, scraping the sides of the bowl as needed
- Frost the cake as desired
- Decorate with extra sliced bananas and sprinkles if desired