Banana Cake with Cream Cheese Frosting

Banana Cake | The Blonde Buckeye

I know I have mentioned my love of banana bread before. And my go-to spread is cream cheese. That’s what my mom does, and that’s what I like to do. It’s just the best. So this is just a sweetened up, cake version of that. Pretty traditional, straight-forward, and all sorts of good. Tangy + sweet, always a winning combo in my book.

Banana Cake | The Blonde Buckeye

Now a few tips that go for any baking with bananas… I let them sit out on the counter until they’re speckled. Like, really speckled. Brown/ black in some places. Or go even further. Live a little. This really develops the sugars and I find, makes a sweeter, more “moist” cake. Then I peel them, stick them in a zip-lock freezer bag, and freeze them. I do this for a few reasons. One, they’re ready to go whenever. You can either defrost them in the fridge or even microwave them in a pinch. But also when you freeze them it somehow ripens them even more. What’s that mean? Even more rich, sweet banana flavor! So in other words, patience friends. Let your bananas ripen to perfection. And then make this cake, and try not to eat it all yourself.

Banana Cake | The Blonde BuckeyeBanana Cake | The Blonde Buckeye

Banana Cake with Cream Cheese Frosting
Makes one 3-Layer, 8" Cake -OR- one 2-Layer 9" Cake
  • CAKE:
  • 3 cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ cup butter, softened
  • 1½ cups sugar
  • 1½ tsp vanilla extract
  • 3 eggs
  • 1½ cups banana purée (About 4-5 bananas)
  • ⅓ cup milk (whole, or at least 2%)
  • 8 Tbsp (1 stick) butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar, plus more as needed
  1. CAKE:
  2. Preheat oven to 350 degrees F. Grease/butter/nonstick spray three 8" round cake pans. Line the bottom with a piece of parchment paper cut to the same size for easy release. Grease/butter/spray the parchment paper as well. Sprinkle flour on the inside bottom and walls of the dish, making sure to dump out all excess flour.
  3. In a medium sized bowl, combine the flour, baking powder, baking soda and salt together. Set aside.
  4. Cream the butter and sugar until light and fluffy. Next beat in the eggs, one at a time, beating well after each addition. Then beat in the vanilla extract.
  5. Mix together the banana puree and milk in a separate bowl.
  6. Fold in the dry ingredients alternately with the pureed banana mixture, beginning and ending with the dry ingredients. Add the dry ingredients in 3 portions and the banana mixture in 2 portions. Be careful not to over-mix.
  7. Divide the batter evenly between the pans (I use a scale). Bake for about 35-40 minutes (until an inserted toothpick comes out clean). Allow cakes to cool in the pan on a wire rack for about 10 minutes, then remove from pans and let cool completely.
  9. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Last, beat in the vanilla extract.
  10. Frost cake once completely cooled and add any finishing touches you like, such as textured frosting, sprinkles, etc.
*Store cake in an airtight container for up to 3 days at room temperature or it's good cold too, stored in the fridge, but it's best eaten within 2 days
*Cake recipe adapted from this recipe from


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