Home Recipes Banana Cake with Cream Cheese Frosting

Banana Cake with Cream Cheese Frosting

banana-cake-on-white-plate-with-fork-on-side


Do you have sad, brown and spotty bananas sitting in your fruit bowl? If so, this banana cake with cream cheese frosting is the perfect use for them! Made with a thick lemony cream cheese frosting and topped with homemade ginger crumble, this easy banana cake recipe can be ready in no time and is sure to please a hungry crowd!


 square-banana-cake-slice-with-cream-cheese-frosting


What do you do with a bunch of spotty, brown bananas? When they are too ripe to eat, don’t throw them out! Jump into the kitchen and make this moist banana cake with the most mouth-wateringly delicious cream cheese frosting. It’s honestly one of the BEST things you can make with bananas, along with healthy banana bread, banana muffins and classic banana bread.


This cake is buttery, soft and packed full of delicious banana flavor. Perfect for an afternoon tea treat or even dressed up for a special occasion. 

banana-cake-on-white-plate-with-fork


How to make banana cake


This beautifully soft banana cake is made with over-ripe mashed bananas. The browner and spottier they are, the softer the cake and the sweeter and stronger the banana cake will be. Under-ripe bananas won’t work the same way and will have a lighter flavor.


Using a mix of brown and white sugar makes the cake even more moist and the brown sugar gives a deeper caramel flavour which complements the banana perfectly.


The other important component of this cake is buttermilk. Buttermilk is the ingredient that makes this cake incredibly soft. It has a high acidity that will work to break down the gluten in flour, making the cake softer. See my tips below for what to do if you don’t have any buttermilk!


To make this cake;

  1. Beat the butter and sugars together with a little vanilla until pale and creamy.
  2. Add one egg and beat until combined. Then add the other egg and repeat.
  3. Add the mashed banana and other ingredients and stir until just combined.
  4. Pour into a round cake tin (1 hr- 1hr and 10mins) or sheet cake tin (15-20 mins) and bake until cooked through. You can test this by inserting a knife or wooden skewer into the centre of the cake. If it comes out clean with a few crumbs sticking, then it is ready.


Top with cream cheese frosting and your choice of ginger crumble and/or chopped nuts (pecans, walnuts, hazelnuts).


Tips for making the best banana cake from scratch

  • Make sure you have brown, spotty and squishy bananas for this cake. The browner, the better! You will notice the difference in flavour.
  • To beat the butter and sugar, I recommend a hand-held electric mixer. Hand beating will work too, but requires more effort to get the same amount of fluffiness into the batter. Creaming the butter and sugar together makes the cake soft and incredibly fluffy. Creamed butter and sugar will take a few minutes and should look pale and ‘whipped’ when ready.
  • I usually have most of the ingredients for a banana cake on hand, but I don’t always have buttermilk in my fridge. If you don’t have any, don’t panic! You can easily make a substitute at home. Just add 1 and 1/2 tablespoons of vinegar or lemon juice to 1 1/2 cups of full cream milk. Stir and let it sit for 10 minutes before adding it to the batter.
  • This cake can be made in a round cake tin, or a flat, rectangular sheet pan. I like the sheet pan version for its fast cooking time and ease of cutting, but choose the most appropriate for you. Cooking times will vary for both.
spotty-bananas-on-bench
The bottom banana is perfect for baking!


Cream cheese frosting for banana cake

Cream cheese frosting is a classic baking recipe! It is tangy and sweet and incredibly addictive. And it goes perfectly with practically any cake, as well as to top chocolate brownies or to dip with fresh fruit.

This recipe adds a little lemon juice to balance the sweet flavours of the banana cake. And it’s so good, I could eat it straight from the bowl!

To make this banana cake cream cheese icing, you will need;

  • Cream cheese. Make sure you use full cream (not light) blocks of cream cheese, not the spreadable stuff. Allow the cream cheese to soften at room temperature before beating, to avoid lumps.
  • Icing/confectioner’s sugar. Sift the icing sugar first, if it has lumps.
  • Lemon juice.
  • Vanilla.

Simply beat the cream cheese until soft and then slowly add the lemon juice and icing sugar, while continuing to beat. Depending on the desired thickness, add more (thinner frosting) or less (thicker frosting) icing sugar.

cream-cheese-folded-in-glass-bowl


A while ago, I made an incredible ginger crumble recipe to add to my banana caramel pancakes. Ever since then, it has been a favourite addition to add to the top of banana cake too. Something about the crunchy texture and ginger flavor work perfectly with the soft banana cake and lemon cream cheese frosting. It can of course be omitted, but you will want to try this!


The ginger crumble is best added to the cake when you are ready to serve, so that it keeps its crunch. Keep it in an airtight container at room temperature for up to 2 weeks.


This banana cake with cream cheese frosting is best eaten fresh on the day that it is made, but can be stored in the fridge in an airtight container for up to 4-5 days. Allow the cake to return to room temperature before serving, for maximum fluffiness and enjoyment.

banana-cake-slice-on-plate-with-crumbled-walnuts


Other sweet banana recipes that you will love!

Give these other delicious banana recipes a try!

Thanks for reading! If you try this banana cake with cream cheese recipe, I’d love to hear about it! Feel free to leave a rating and comment below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group. 

banana-cake-slice-on-plate-with-crumbled-walnuts

Banana Cake with Cream Cheese Frosting

Do you have sad, brown and spotty bananas sitting in your fruit bowl? If so, this banana cake with cream cheese frosting is the perfect use for them! Made with a thick, lemony cream cheese frosting and topped with homemade ginger crumble, this easy banana cake recipe can be ready in no time and is sure to please a hungry crowd!
5 from 4 votes
Print Pin Rate
Course: baking, Dessert
Cuisine: Australian
Keyword: Banana cake with cream cheese frosting
Prep Time: 15 minutes
Cook Time: 25 minutes
0 minutes
Total Time: 40 minutes
Servings: 16
Calories: 390kcal
Author: Andrea Geddes

Ingredients

  • 2/3 cup butter 150 grams, softened at room temperature
  • 1/2 cup brown sugar
  • 3/4 cup sugar
  • 1-2 tsp vanilla bean paste or vanilla extract
  • 2 eggs
  • 1 1/2 cup mashed bananas about 3 medium bananas, over-ripe and spotty
  • 2 1/2 cups plain flour all purpose flour
  • 1 1/2 tsp baking powder
  • pinch salt
  • 1 1/2 cup buttermilk

Optional

  • 1/2 cup chopped walnuts

Cream cheese frosting

  • 1 2/3 cup cream cheese 375 grams, softened at room temperature
  • 1 1/2 cups icing sugar
  • 3 tbs lemon juice

Ginger crumble (optional)

  • 6 tbsp plain flour
  • 2 tbsp brown sugar
  • 2 tbsp butter
  • 1 1/2 tbsp ground ginger
  • pinch salt

Instructions

To make the banana cake

  • Pre-heat oven to 180 °C (356 F) and line a 30 x 20cm rectangular sheet cake tin or a round 23cm cake tin with baking paper.
  • Place the soft butter, sugars and vanilla into a large mixing bowl and beat with an electric mixer for a few minutes, until pale and whipped.
  • Add one egg and beat until the egg has incorporated into the mixture. Repeat with the second egg.
  • Add the mashed banana and stir to combine.
  • In a small bowl, combine the flour, baking powder and salt and stir to combine. Add half of the flour mix to the butter mix and gently fold until combined.
  • Add half of the buttermilk and stir.
  • Add the remaining flour and fold, followed by the remaining buttermilk. If you are adding chopped walnuts, gently fold them into the batter.
  • Gently add the batter to the prepared cake tin and bake for 15-20 minutes (sheet tin) or around 50-60 minutes (round tin), or until the cake has cooked through. You can test the cake by inserting a wooden skewer into the centre of the cake. If it comes out clean, with a few crumbs sticking, it is ready.
  • Transfer to a wire rack to cool.

For the ginger crumble (optional)

  • While the cake is cooking, place all of the ingredients for the crumble into a food processor and blend until completely combined and mixture resembles fine breadcrumbs. (If you don't have a food processor, use your fingertips to rub the butter into the other ingredients).
  • Add the ginger mix to a lined baking tray, and bake for around 15 minutes, or until golden. You will need to stir with a fork once or twice whilst cooking to break the crumble up and prevent burning. Remove from oven and set aside to cool.
  • Remove from the heat and allow to cool on the tray. The crumble can be stored in an airtight container.

For the cream cheese frosting

  • Make sure the cream cheese is at room temperature and soft, to avoid lumps.
  • Using an electric mixer on medium speed (or a hand mixer if you don’t have an electric one), blend the cream cheese and lemon juice until smooth. Slowly add the icing sugar bit by bit, until completely combined. For a thinner frosting, add a little more icing sugar and lemon juice. Refrigerate until required.

To decorate

  • Top the cooled cake with a layer of cream cheese frosting and when ready to serve, sprinkle with ginger crumble and/or chopped walnuts. Enjoy!

Notes

  • Make sure you have brown, spotty and squishy bananas for this cake. The browner, the better! You will notice the difference in flavour.
  • To beat the butter and sugar, I recommend a hand-held electric mixer. Hand beating will work too but requires more effort to get the same amount of fluffiness into the batter. Creaming the butter and sugar together makes the cake soft and incredibly fluffy. Creamed butter and sugar will take a few minutes and should look pale and ‘whipped’ when ready.
  • I usually have most of the ingredients for a banana cake on hand, but I don’t always have buttermilk in my fridge. If you don’t have any, don’t panic! You can easily make a substitute at home. Just add 1 and 1/2 tablespoon of vinegar or lemon juice to 1 1/2 cups of full cream milk. Stir and let it sit for 10 minutes before adding it to the batter.
  • This cake can be made in a round cake tin, or a flat, rectangular sheet pan. I like the sheet pan version for its fast cooking time and ease of cutting, but choose the most appropriate for you. Cooking times will vary for both.
  • The ginger crumble can be made ahead of time and stored for up to 2 weeks in an airtight container. Wait until ready to serve to add the crumble, or it will go soft.
Tried this recipe?Mention @thecookingcollectiveau or tag #thecookingcollectiveau!

Nutrition

Calories: 390kcal | Carbohydrates: 50g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 69mg | Sodium: 174mg | Potassium: 240mg | Fiber: 1g | Sugar: 32g | Vitamin A: 628IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg

Are you following us on Facebook, Instagram and Pinterest?

Thanks for reading! Subscribe to The Cooking Collective to have more beautiful recipes delivered straight to your inbox.

6 comments

You may also like

6 comments

Sally April 19, 2020 - 9:15 pm

5 stars
Such a great idea for using up those spotty banana’s instead of yet another loaf of banana bread. This cakes looks so perfectly soft and moist especially with all of that frosting on top! Yum!

Reply
TheCookingCollective April 20, 2020 - 2:25 am

Thanks Sally! I sometimes buy extra bananas just so that I can eat cake!

Reply
Sylvie April 20, 2020 - 1:53 am

5 stars
The perfect cake to make with ripe bananas! Love the idea of ginger crumble too, it’s such a clever way to add some crunch to the dessert!

Reply
TheCookingCollective April 20, 2020 - 2:19 am

Thanks Sylvie! The ginger and banana flavour go perfectly together and it does add a nice crunch!

Reply
Jaimie April 21, 2020 - 1:15 am

5 stars
Something a bit different to banana bread to be rid of my leftover bananas! Thank you!!

Reply
Andrea Geddes April 23, 2020 - 1:10 am

Thanks Jaimie! I always seem to make banana bread now, but this cake is a little more special!

Reply

Leave a Comment