Why You’ll Love This Recipe
Soft and Fluffy Banana Cake with a Sweet and Rich Cream Cheese Frosting is the perfect way to turn ripe bananas into a comforting, bakery-style dessert. This cake is incredibly moist with a tender crumb, thanks to the natural sweetness and softness of mashed bananas. The cream cheese frosting adds a luscious, slightly tangy contrast that balances the sweetness beautifully. I have baked this cake countless times for family gatherings, casual weekends, and celebrations, and it is always met with enthusiastic compliments. It is simple to prepare, forgiving for beginner bakers, and stays soft for days. Whether enjoyed with a cup of coffee or served as a dessert centerpiece, this banana cake delivers classic flavor and irresistible texture in every slice.
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Soft and Fluffy Banana Cake with a Sweet and Rich Cream Cheese
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A soft and fluffy banana cake made with ripe bananas and topped with a sweet, rich cream cheese frosting, perfect for dessert or afternoon tea.
Ingredients
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and mashed bananas.
- Add dry ingredients alternately with buttermilk, mixing until just combined.
- Pour batter into prepared pan and spread evenly.
- Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Allow cake to cool completely.
- Beat cream cheese and butter until smooth, then add powdered sugar and vanilla.
- Spread frosting evenly over the cooled cake before serving.
Notes
- Use very ripe bananas for the best flavor.
- Do not overmix the batter to keep the cake fluffy.
- Store refrigerated due to cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ripe Bananas
Ripe bananas provide natural sweetness, moisture, and the signature banana flavor. The riper they are, the better the cake.
All-Purpose Flour
Flour gives the cake structure while keeping the crumb soft and fluffy.
Granulated Sugar
Granulated sugar sweetens the cake and helps create a tender texture.
Brown Sugar
Brown sugar adds moisture and a subtle caramel note.
Unsalted Butter
Butter adds richness and flavor to the cake.
Eggs
Eggs bind the ingredients and help create a light, fluffy structure.
Baking Soda
Baking soda helps the cake rise and stay light.
Salt
Salt enhances flavor and balances sweetness.
Vanilla Extract
Vanilla adds warmth and depth to the banana flavor.
Ground Cinnamon
Cinnamon adds gentle warmth and complements the bananas.
Cream Cheese
Cream cheese forms the base of the frosting, providing richness and slight tang.
Powdered Sugar
Powdered sugar sweetens and thickens the frosting smoothly.
Heavy Cream
Heavy cream helps create a silky, spreadable frosting texture.
Directions
Preheat your oven to 175°C (350°F). Grease and line a baking pan with parchment paper.
In a bowl, mash the ripe bananas until smooth. Set aside.
In a separate bowl, cream the butter with granulated sugar and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Mix in the mashed bananas until fully combined.
In another bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting.
To make the frosting, beat cream cheese until smooth. Gradually add powdered sugar and heavy cream, beating until light and creamy.
Spread the frosting evenly over the cooled cake. Slice and serve.
Equipment needed :
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 10 to 12 people.
Preparation time: 15 minutes
Baking time: 30–35 minutes
Cooling and frosting time: 40 minutes
Total time: approximately 1 hour 30 minutes
Storage/reheating
Store the frosted banana cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving. Reheating is not recommended.
Variations and Customizations
This banana cake adapts beautifully. You can add chopped walnuts or pecans to the batter for crunch. I tested it with walnuts, and they added great texture.
For extra banana flavor, add an additional half banana to the batter.
You can also turn this recipe into cupcakes, reducing baking time to 18–22 minutes.
If you prefer a lighter topping, replace cream cheese frosting with whipped cream frosting.
Nutrition and Dietary Info
Approximate nutrition per serving:
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 5 g |
| Carbs | 56 g |
| Fat | 20 g |
| Saturated Fat | 10 g |
| Fiber | 2 g |
| Sugar | 38 g |
| Sodium | 320 mg |
Expert Tips & Customizations
Use Very Ripe Bananas
They provide the best sweetness and moisture.
Do Not Overmix
Overmixing can make the cake dense.
Cool Completely Before Frosting
Warm cake will melt the frosting.
Measure Flour Correctly
Too much flour can dry out the cake.
Spread Frosting Gently
This keeps the cake crumb intact.
FAQs
Can I use frozen bananas?
Yes, thaw and drain excess liquid before using.
Can I make this cake ahead of time?
Yes, it tastes even better the next day.
Can I freeze banana cake?
Unfrosted cake freezes well for up to 2 months.
Is this cake very sweet?
It is balanced by the tangy cream cheese frosting.
Can I use oil instead of butter?
Yes, but butter provides better flavor.
What pan size works best?
A 9×13-inch pan works perfectly.
Conclusion
Soft and Fluffy Banana Cake with a Sweet and Rich Cream Cheese Frosting is a timeless dessert that combines comforting banana flavor with indulgent creaminess. Moist, tender, and easy to prepare, this cake is perfect for everyday baking or special occasions. Each slice delivers warmth, sweetness, and classic homemade charm that never goes out of style.
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