Soft, ultra-moist Banana Cake loaded with ripe bananas and crunchy walnuts is layered with a rich cream cheese frosting for a comforting dessert that’s perfect for brunch, holidays, or anytime you have extra bananas to use.
What do you do when you have a pile of overly ripe bananas sitting on the counter? Most people immediately think banana bread—but sometimes you want something a little different. That’s exactly how this Banana Cake with Cream Cheese Frosting came to be. I originally planned to bake banana bread, but after realizing I didn’t have enough loaf pans, I pivoted and turned the recipe into a cake instead.
As it turns out, that small change turned into something even better. This cake is packed with sweet mashed bananas, crunchy walnuts, and topped with a luscious cream cheese frosting that takes it over the top. It’s incredibly moist, full of banana flavor, and just the right balance of sweet and tangy. Whether you’re serving it for brunch, dessert, or even sneaking a slice with your morning coffee, this banana cake is always a hit.
FAQs
The darker the bananas, the better. Look for bananas with brown spots or even mostly brown skins—these will give the cake the best flavor and sweetness.
Absolutely. This recipe also works well in a 9×13 baking dish if you prefer a single-layer cake like a sheet cake.
Store the cake covered in the refrigerator for up to 4 days because of the cream cheese frosting.
Recipe Tips and Tricks
Here are a few of my favorite tips and tricks when making a banana cake.
- Ripe bananas -They mash easily and give the cake the best banana flavor.
- Grease Pans – A baking spray or cake release helps ensure the cakes come out cleanly.
- Don’t overmix the batter – Mix just until the ingredients are combined to keep the cake tender.
- Cool the cake completely before frosting – Warm cake will cause the frosting to melt.
- Toast the walnuts for extra flavor – Lightly toasting them before adding to the batter enhances their nutty flavor.
If you find yourself with a bunch of overly ripe bananas sitting on the counter, skip the usual banana bread and make this Banana Cake with Cream Cheese Frosting instead. It’s soft, packed with banana flavor, and topped with a rich, creamy frosting that makes every bite irresistible. Whether you serve it for brunch, dessert, or a sweet afternoon treat, this cake is a delicious way to turn those ripe bananas into something truly special.
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Banana Cake and Cream Cheese Frosting
Equipment
- Measuring Spoons
- Mixer
- Cake Pans
- Oven
Ingredients
For the Banana Cake
- ¾ cup unsalted butter softened
- 8 ounces cream cheese softened
- 2 cups granulated white sugar
- 2 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 7 ripe bananas mashed
- ½ teaspoon vanilla extract
- 1 cup walnuts chopped + additional for topping
For the Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup salted butter softened
- 1 cup heavy cream
- 2 cups powdered sugar
Instructions
For the Banana Cake
- Preheat oven at 350 degrees.
- Using an electric mixer beat ¾ cup unsalted butter and 8 ounces cream cheese at medium speed until creamy. Gradually add 2 cups granulated white sugar, beating until light and fluffy. Add 2 large eggs, one at a time, beating just until blended after each addition.
- Combine 3 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and s½ teaspoon salt; gradually add to butter mixture, beating at low speed just until blended. Stir in 7 ripe bananas, 1 cup walnuts, and ½ teaspoon vanilla extract.
- Pour batter into 2 greased (I use Wilton Cake Release) 9-inch circular cake pans.
- Bake at 350° Fahrenheit for 50 minutes or until a long wooden pick inserted in center comes out clean and sides pull away from pan. Cool bread in pans on wire racks 10 minutes. Then, remove from pans, and cool 30 minutes on wire racks before icing.
For the Cream Cheese Forsting
- In a stand mixer, fitted with a flat paddle, cream ½ cup salted butter and 8 ounces cream cheese together until well mixed. On speed 2, slowly add 1 cup heavy cream. Mix until fluffy about 2 minutes then slowly mix in 2 cups powdered sugar.
- Once your ready to ice the cakes; invert one cake on to a plate and ice the top. Then stack the second cake on top, icing around the entire cake. Once the cake is iced take chopped walnuts and garnish on the edge.
Notes
- Non-Stick Spray – I used Wilton Cake Release to grease the pans and my cakes came out with out a crumb sticking to the side.
- Nuts – If you don’t like nuts, you can keep them out of the batter and cake topping. But they give the cake a nice crunch.
Nutrition
Chung-Ah | Damn Delicious says
Absolutely loving this! I’ll take 2 slices, please. Yes, they’re both for me 🙂
Katie says
Awe thanks! It’s super tasty–even more so than traditional banana bread!
Cassie says
Cake release is a dream. As is the texture of this cake. Oh my goodness, Katie, it has me drooling. I love it!
Katie says
I know–I’m so happy Julie told me about cake release. I don’t think I’ll ever bake a cake without it again!
JulieD says
This looks so good and so moist, Katie!!
Katie says
Yes this is a super moist “breakfast” cake! 🙂
MommyNamedApril says
katie, this looks amaaaaaazing. seriously.
Robin @ Simply Southern Baking says
This looks fabulous…and yes, I could have it for breakfast!