Banana Cake (Moist, With Cream Cheese Frosting)

What Makes This Recipe Work

Creaming the butter and sugar dissolves the sugar and builds air for a fine, tender crumb, while buttermilk or sour cream keeps the cake moist. The cream cheese frosting adds tang that balances the sweet banana layers.

Ingredients for Banana Cake (Moist, With Cream Cheese Frosting)

• 2 1/4 cups (280 g) all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup (113 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 2 large eggs (100 g), at room temperature
• 1 1/2 cups (340 g) mashed very ripe bananas, about 3 to 4 large bananas
• 3/4 cup (180 g) buttermilk or sour cream
• 2 tsp vanilla extract
• 8 oz (227 g) cream cheese, softened, plus 1/2 cup (113 g) unsalted butter for the frosting
• 3 1/2 cups (420 g) powdered sugar, plus 1 tsp vanilla and a pinch of salt for the frosting

How to Make Banana Cake (Moist, With Cream Cheese Frosting)

1. Preheat the oven to 350 degrees Fahrenheit and grease a 9 by 13 inch pan or two 8 inch round pans, then line the bottoms with parchment.
2. Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
3. Beat the softened butter and sugar in a large bowl with a mixer on medium speed 3 to 4 minutes, until pale and fluffy.
4. Beat in the eggs one at a time, then add the mashed bananas, buttermilk, and vanilla and mix until combined.
5. Add the dry ingredients in two additions and mix on low just until the batter is smooth, about 10 seconds after the last addition.
6. Divide the batter between the pans and smooth the tops.
7. Bake 30 to 38 minutes for a 9 by 13 inch pan, or 25 to 30 minutes for 8 inch rounds, until the center springs back and a toothpick comes out clean.
8. Cool in the pans 10 minutes, then turn out onto a rack to cool completely.
9. For the frosting, beat the cream cheese and butter until smooth, then add the powdered sugar, vanilla, and salt and beat until fluffy. Spread over the cooled cake.

Tips for the Best Banana Cake (Moist, With Cream Cheese Frosting)

• Do not overmix once the dry ingredients go in, or the cake turns rubbery; mix just until smooth.
• Room temperature butter and eggs beat into a lighter batter and a finer crumb.
• Cool the cake completely before frosting so the cream cheese does not slide.
• For a layer cake, chill the frosted cake 20 minutes before slicing so the layers stay neat.

Variations and Substitutions

• Bake the batter in a 9 by 13 inch pan for a sheet cake, or in two 8 inch rounds for a layered cake with frosting between.
• Fold 1 cup (170 g) chocolate chips into the batter for a chocolate chip banana cake.
• Swap the cream cheese frosting for a dusting of powdered sugar for a lighter finish.
• Try a banana cream cheese cake with a thin layer of banana pudding between the layers.

How to Store and Reheat

• Frosted cake keeps covered in the fridge up to 4 days; bring to room temperature before serving.
• Unfrosted layers freeze wrapped for up to 3 months; frost after thawing.

Banana Cake (Moist, With Cream Cheese Frosting) FAQ