Get the Recipe:
Banana Cake with Cream Cheese Frosting
This banana cake with cream cheese frosting is the perfect mix of cozy and classic. With a tender crumb, plenty of banana flavor, and a tangy layer of cream cheese frosting, it’s an easy dessert that feels special without being fussy.
Ingredients
For the cake:
- 2 ¼ cups (270 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (56 g) unsalted butter, softened
- 2 tablespoons (30 ml) canola oil
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups (about 400 g) mashed ripe bananas, about 4 large bananas
- ¼ cup (60 ml) milk
For the frosting:
- 4 ounces (113 g) cream cheese, at room temperature
- ½ teaspoon vanilla extract
- 1 ½ cups (165 g) confectioners’ sugar
- 2 tablespoons chopped toasted nuts, optional
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Instructions
To make the cake:
- Preheat oven to 375°F (190°C). Spray an 8-inch square pan with cooking spray.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer, beat the butter, oil, and sugar. Beat in the eggs and egg white, 1 at a time, mixing well after each addition. Mix in the vanilla.
- In a separate bowl, mash the bananas with the milk. Set aside.
- Gradually mix half of the dry ingredients into the butter mixture. Mix in the bananas. Mix in the remaining dry ingredients. Pour the cake batter into the prepared baking pan.
- Bake 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan on a wire rack.
To make the frosting:
- Using an electric mixer on medium speed, beat the cream cheese and vanilla. Reduce the speed and gradually add the confectioners’ sugar.
- Spread the frosting on the cake. Sprinkle with nuts, if using.
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Notes
- Banana measurement: Use 1¾ cups (about 400g) mashed ripe bananas for consistent results.
- Pan size: This recipe is written for an 8-inch square pan. For a larger batch, double the recipe and bake in a 9×13-inch pan.
- Frosting: The cream cheese frosting is a classic match, but you can swap in a dusting of powdered sugar or drizzle of caramel sauce if you prefer something lighter.
- Storage: Refrigerate covered for up to 3 days, and bring to room temperature before serving for the best texture. Unfrosted cake can be frozen for up to 2 months.
- Recipe slightly adapted from All You magazine.
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