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I’ve tried a lot of homemade banana cakes, but this one takes the cake because it’s so moist, soft, and wonderful. The flavor of fresh bananas is prevalent throughout this cake, which is topped with a cream cheese frosting that is both smooth and tart. This mouthwatering dish is a necessity for any occasion.

This banana cake recipe is unfathomably airy, supple, and indulgent all at the same time. This cake has a flavor explosion that is tough to resist, especially when combined with a creamy frosting. The banana, brown sugar, and cinnamon give it that explosion of flavor.

Baking a banana cake is a simple process that calls for only a few standard components. This cake is simple to prepare and carry, making it an excellent choice for gatherings of any size. You should start cooking this as soon as you have bananas that have reached their peak ripeness.


  • The sweetness, richness, and moistness of the cake are all greatly enhanced by the use of bananas, particularly mashed ripe bananas that are incorporated into the batter. The optimal time to consume bananas is when they have reached their full ripeness.
  • Milk, particularly whole milk, contributes significantly to an enhanced texture and flavor in the baked good.
  • Lemon juice: transform normal milk into buttermilk by adding just a few drops of lemon juice to a small amount of milk. The sweetness of the banana cake pairs wonderfully with the tart flavor.
  • Because salt is already present in the recipe, it is important to use unsalted butter in order to prevent the finished product from having an overly salty flavor. The ideal consistency for butter is one that can be dented easily with the tip of your finger. Creaming butter from the refrigerator will be challenging.
  • I make the sugar for the cake out of a combination of white sugar and light brown sugar. Because of the brown sugar, the cake maintains its soft and moist texture throughout the baking process.
  • Cream cheese: try to locate the block kind of cream cheese as opposed to the spreadable tub variety if at all possible. The use of full-fat cream cheese ensures that the frosting will have a pleasingly tangy flavor and a silky smooth consistency. Bring the cream cheese to room temperature in order to get a creamy consistency for the frosting.


  • 2 cups mashed ripe bananas about 4 bananas (466 grams)
  • ½ cup whole milk room temperature (120 ml)
  • 1 tablespoon lemon juice
  • 3 ½ cups all-purpose flour (420g)
  • 1 teaspoon ground cinnamon
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter softened (227g)
  • 1 ½ cups granulated sugar (300g)
  • 1 cup light brown sugar 220g
  • 4 large eggs room temperature
  • 1 tablespoon vanilla extract
For the Cream Cheese Frosting
  • 1 block cream cheese (8-ounce/227g)
  • ½ cup unsalted butter softened (113g)
  • 2 teaspoons vanilla extract
  • 4 ½ cups confectioners’ sugar (540g)


  • Calories: 744kcal 
  • Carbohydrates: 125g 
  • Protein: 7g 
  • Fat: 25g 
  • Saturated Fat: 15g 
  • Polyunsaturated Fat: 1g 
  • Monounsaturated Fat: 7g 
  • Trans Fat: 1g 
  • Cholesterol: 117mg 
  • Sodium: 343mg 
  • Potassium: 246mg 
  • Fiber: 2g 
  • Sugar: 92g 
  • Vitamin A: 830IU 
  • Vitamin C: 4mg 
  • Calcium: 53mg 
  • Iron: 2mg


Prep Time 20 minutes

 Cook Time 1 hour

 Total Time 1 hour 20 minutes

 Servings 12 servings

 Calories 744kcal


  • Stand mixer or electric hand mixer
  • Mixing Bowls
  • Cake pan


  1. In a medium bowl, you need to combine the following ingredients: flour, cinnamon, baking soda, and salt. In a low-sided dish, the bananas, milk, and lemon juice ought to be combined and blended together.

2. Second, place the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Using a medium-high speed, cream the ingredients together until they are light and fluffy.

3. After each addition of an egg, make sure to give the mixture a thorough beating before proceeding. You should be sure to take a break every so often to scrape the inside of the bowl. Mix with a little extract of vanilla bean.

4. While the mixer is operating at a low speed, pour in a portion of the flour mixture.

5. At the midway point, switch to the banana mixture and fold it in until the ingredients are almost completely incorporated. The batter is then transferred into the baking dish. After cooking for 55 to 60 minutes, remove the pan from the oven and place it on a wire rack to finish cooling completely.

6. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and cream cheese. Mix at a medium speed until the mixture becomes frothy, then add the vanilla extract and mix to combine. While the mixer is operating at a speed somewhere between medium and low, gradually add the confectioner’s sugar. Frost the top of the banana cake once it has cooled completely.


  • Using a scale to measure your flour is an absolute need if you plan on achieving completely repeatable results every time. If you do not have a scale, you can aerate the flour with a spoon before spooning it into cups and using a knife to smooth the tops of the cups. By avoiding overfilling the measuring cup with flour, you can prevent the banana cake from turning out to be too dense.
  • Tap the pan against the counter a few times to expel any air bubbles and smooth down the batter. This will ensure that the baking is even.
  • Eggs should be brought to room temperature before being added to the batter so that they may be easily absorbed into the mixture without the need for excessive mixing. In the event that you forget to remove the eggs from the refrigerator in plenty of time, you can quickly bring them to room temperature by placing them in a large dish, covering them with warm tap water, and letting them sit for five minutes.
  • In order to complete the frosting task, an offset spatula is required.
  • If you mix the cake batter for too long, the gluten will become overdeveloped, and the cake will have a dense texture as a result.



This banana cake can be prepared in advance, yes. Covered and refrigerated, the cake can keep for up to four days with frosting. The cream cheese frosting will be easier to spread if you let the cake come back to room temperature before serving.


Freeze this cake with no worries! This banana cake can be baked, frosted, and frozen in its entirety or in individual servings. The cake should be allowed to cool to room temperature before being wrapped tightly in plastic wrap and then aluminum foil for storage in the freezer. Put away for up to three months. Refrigerate overnight, let thaw at room temperature, and then frost if desired.


Bananas can be baked at 350 degrees Fahrenheit for about 10 minutes, or until the skin blackens and the bananas are mushy, making them perfect for mashing. Bananas can be peeled and mashed once they have cooled down a bit.
Bananas that are nearly ripe can be ripened more quickly by placing them in a closed paper bag and allowing the ethylene they produce to do its work.

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