Simple Banana Cake With Cream Cheese Frosting

Author: Liliana Lincoln

Updated: 03/07/2026

This homemade banana cake is made with a few simple ingredients, super moist thanks to buttermilk, and topped with tangy cream cheese frosting. It’s the easy banana cake recipe for any occasion.

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Have you ever put your heart into baking a cake, only for it to turn out dry, rubbery, sticky in the middle, or completely tasteless? I faced the same problems, then I tried many times to make this banana cake amazing that you have ever tasted. It has a unique flavors of cinnamon, brown sugar, and real bananas. It’s a simple, homemade, super moist cake made with just a few pantry ingredients, normally found in the kitchen, also this recipe is a great way to avoid wasting overripe bananas.

This easy recipe comes with a full ingredient list, substitutes, step-by-step instructions with video, common mistakes to avoid, storage tips, decorating ideas, and many more variations. I tried to make it more simple for newly bakers by giving two methods, one with simple whisker and other with using mixer. Try this once, it will be definitely your daily treat at tea time.

Table of Contents

Why You Will Love this Cake

There are hundreds of banana cake recipes out there, so what makes this one different? Simple: it has been tested, failed, fixed, and perfected in a real home kitchen. Here is why this cake is going to become your all-time favorite.

Super Moist Every Time

Buttermilk, overripe bananas, and the right butter ratio make this cake stay soft and moist for days, never dry, never crumbly.

Simple, Everyday Ingredients

No fancy ingredients needed. Everything in this recipe is already sitting in your kitchen, flour, eggs, butter, bananas, and sugar.

Perfect for Beginners

Two methods are included, one with a mixer and one without. Even if you have never baked before, you can follow this recipe with full confidence.

Fully Customizable

Make it with cream cheese frosting or keep it plain. Add chocolate chips, walnuts, or cinnamon. Bake it as cupcakes or a layer cake, the choice is yours.

Uses Overripe Bananas

Those black, mushy bananas you were about to throw away? They are the secret ingredient. This recipe saves them and turns them into something magical.

Works for Any Occasion

Birthday party, tea time, family dinner, or a cozy Sunday at home, this cake fits every moment and always impresses everyone at the table.

Ingredients You Will Need & Why

Before you begin, collect all your ingredients first, it makes the baking process much easier. Here is what you need for this banana cake from scratch:

Wet Ingredients

1 & 1⁄2 cup (345g) of Mashed Bananas: Use overripe and spotty brown bananas as it adds natural banana flavor, and this is the key to add moisture in the cake. You can also use frozen bananas.
3 large Eggs: Gives the cake structure. For best results eggs should be at room temperature.
3/4 cup (12 tablespoons; 170g) Butter: Butter adds lots of richness and buttery flavor to the cake. Your butter should be unsalted and softened to room temperature.
1/2 teaspoon pure Vanilla Extract: For a good aroma and flavor.
1 &1⁄2 cup (360ml) Buttermilk: I would suggest you, use buttermilk instead of milk, homemade or store bought as baking soda reacts with acid in buttermilk to lift the cake. Buttermilk Substitute: Take a measuring cup then pour 1 tablespoon of lemon juice or white vinegar and whole milk until it reaches 1 1⁄2 cup. stir it and let it sit for 5 minutes)

Dry Ingredients

1/2 cup (100g) Dark or Light Brown Sugar: You will love the rich brown sugar combination with banana. It feels like molasses flavor in the cake,. NOTE: If you do not have any one of them you can use other.
1/2 cup (100g) Powdered Sugar: It makes cake sweet and soft.
3 cups (375g) all-purpose Flour: All-purpose flour works best here for a soft, light, bakery-style cake. You can also use whole wheat, white wheat, or pastry flour, even atta works. Just avoid extra bran flour if you want a fluffy, airy result.
1/2 teaspoon ground cinnamon: Cinnamon adds spicy and warm flavor.
1/2 teaspoon salt: Salt balances sugar.
1 teaspoon baking powder: This is your secret to a beautifully airy, light cake that rises just right.
1 teaspoon baking soda: Gives the cake its golden-brown color and keeps it fluffy inside.

Cream Cheese Frosting

226g full fat cream cheese in solid form
½ cup (113g) unsalted butter at room temperature
3 cups (360g) powdered sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt

How to Make the Easy Banana Cake with Mixer (Method 1)

This is the classic, full method for the cake. Follow every step carefully and your cake will turn out perfect.

To make process faster firstly, Preheat your oven to 350°F (180°C). Grease a 9×13-inch pan and set it aside.

Step:1 Mash the bananas

In a bowl, mash all overripe bananas until completely smooth, no large chunks. This step directly affects how moist your cake turns out.

Step:2 Making Buttermilk

Firstly, take a measuring cup then pour 1 tablespoon of lemon juice or white vinegar and whole milk until it reaches 1 1⁄2 cup. Stir it and set it aside. for 5 minutes, your homemade buttermilk ready).

Mixing dry ingredients & creaming butter, sugar

Step:3 Mix Dry Ingredients

Take a bowl and strain flour, baking soda, baking powder, cinnamon powder, and salt. This is a dry ingredients bowl, now let it aside.

STEP:4 Creaming Butter and Sugar

This is the secret of fluffy cake. Beat softened butter for 1 minute until smooth, then, add both sugars and beat for 2 minutes until light and fluffy. Do not rush this step, it creates the perfect soft texture.

Adding eggs, vanilla & mixing batter with buttermilk

STEP:5 Add Eggs and Vanilla

Add eggs in the same bowl one by one and vanilla extract then beat beat until well combined at medium high speed.

STEP:6 Mix Everything

Now add mashed bananas and dry ingredients in parts, alternating with buttermilk. Mix gently using a spatula, the batter will look slightly thick, and that is perfectly normal.

Banana cake baking in oven & cool ing cake on rack

STEP:7 Bake the Cake

Pour batter into the prepared pan. Tap it gently on the counter to remove air bubbles. Bake for 45–50 minutes. Check with a toothpick, if it comes out clean or with a few crumbs, the cake is done.

STEP:8 Cool the Cake

Now let the cake cool for 1 hour, then cover it tightly and put it in the refrigerator for up to two days. Make the frosting before serving the cake.

Make cream cheese frosting and spreading on banana cake

Step:9 Making Cream Cheese Frosting

Take a bowl, add butter and cream cheese then beat for 1 minute at high speed until it is well smooth, light, and fluffy. Now add 3 cups of powdered sugar, vanilla, and salt then beat for 2 minutes at high speed.

Step:10 Spreading Frosting

Spread a thick layer of frosting over the cooled cake and refrigerate for 35 minutes before serving.

Banana cake with cream cheese frosting & chopped walnuts

Storage Information

Room Temperature

Store the unfrosted cake on the counter for 4-5 days.

Refrigerator

frosted cake can be stored in an airtight container for 5-6 days.

Freezer

To freeze unfrosted cake, cool completely, wrap in 2–3 layers of plastic wrap, and place in a zip-lock bag.
For frosted cake, slice into pieces and layer in a freezer-safe box. Stores perfectly for up to 2–3 months.

Decorating Ideas

A beautiful decoration can truly take your cake to the next level. Here are some creative ideas, pick your favorite or mix and match depending on the occasion.

You can top your cake with extra crushed walnuts or pecans or any of your favourite dry fruits.
Banana slices with a light drizzle of honey are perfect for kids.
A swirl of cream cheese frosting on top makes it more beautiful.
Chocolate chips or a drizzle of melted chocolate add chocolaty flavor to the cake.
A light sprinkle of cinnamon creates a luscious cake.
Caramel sauce is perfect for a rich finish.
A dusting of powdered sugar can be best for a clean look.
For a soft, creamy touch, you can use a little whipped cream.

Frosting Ideas

Peanut Butter Frosting: Use peanut butter in place of butter for nutty flavor that complements ripe bananas.
Brown Butter Frosting: Use brown butter for a caramelized flavor. It’s also my favorite.
Chocolate Frosting: Mix cocoa powder or melted dark chocolate into cream cheese for a chocolatey twist.
Banana Frosting: Blend mashed ripe banana into buttercream for extra banana flavor.

Can I Use Frozen Bananas in this Recipe?

Yes, you can use frozen bananas in any banana recipes. It adds natural sweetness, softness, and makes it extra moist, as well as saving your over ripe bananas. Make sure, thaw them before mashing and extract excessive liquid.

How to Quickly Ripen Bananas

It often happens that when I crave making this cake, perfectly ripe bananas are nowhere to be found! So I use these quick ripening methods to save the day, pick whichever works best for you.

Oven Method: Bake unpeeled bananas at 350°F (175°C) for 10–12 minutes until the skin turns black, then let cool before peeling..
Air Fryer Hack: Place whole unpeeled bananas at 325°F for 8–10 minutes, flipping once halfway, until the skin turns black and bananas are soft.
Paper Bag Trick: Seal bananas in a paper bag, natural ethylene gas speeds up ripening beautifully. You can also place them near the oven or on the counter for quicker results.
Heating Method: The easiest trick, simply heat bananas with the peel on, then cool completely before peeling.

Best Flour Tips

Flour is the true base of any great banana cake , so choosing the right one really does matter. Here are some helpful tips to guide you in the right direction.

Use a mix of white whole wheat flour and whole wheat pastry flour for a light texture. They both are 100% wheat but soft and mild than regular wheat.
You can use all-purpose flour and plain flour in this recipe, you will get best results.
Self-raising flour can also be used but then do not use baking soda, powder and salt in the recipe.

Common Mistakes You Must Avoid

Even if you follow this easy recipe for banana cake carefully, the result is not as expected. Sometimes the cake may be dry, not properly cooked, rubbery and dense. So do not worry, here are some mistakes with solutions that should be avoided.

Dry and Crumbly

Do not overbake the cake, check 5 minutes before baking time.
Add 2 tablespoons of oil or sour cream in the batter for moisture.
Too much flour can cause dryness, always spoon the flour in the measuring cup.

Dense & Rubbery

Avoid overmixing the batter, as it can overdevelop the gluten.
Cream butter and sugar not more than 3-5 minutes.
Always use fresh baking soda or powder.
Do not use too many bananas because wet ingredients will be increased.

Wet & Undercooked

Bake the cake at the correct temperature for a longer time.
Keep balance in wet and dry ingredients.

Sink In The Middle

Do not open the oven door too early.
Do not use extra baking powder or soda.
Cooked properly.

Turn Hard After Cooling

Store in an airtight container.
Use the right amount of butter and oil.
Too much baking can make the cake hard.

Perfect Color

A not preheated oven can create a pale color of the cake.
Only white sugar used gives pale color.
Use brown sugar for a brown color.
If the top cake is too brown, cover it loosely with aluminium foil.

PRO TIPS & Tricks

Sometimes our cake fails due to small mistakes we don’t even notice. So here are a few tried-and-true tips, follow them carefully.

1. Use Overripe Bananas:

Never use raw bananas because it will not mash properly and create chunks in the middle of the cake.

2. Keep Ingredients at Room Temperature:

For best results, use all ingredients at room temperature. Cold ingredients can be difficult to combine evenly and may affect the cake’s texture.

3. Do not Double the recipe:

If you want extra cake then do not double the recipe, instead divide the batter into half, and bake separately.

4. Avoid Overmixing:

Never mix the batter too hard, due to overdeveloping of gluten the cake will be dense, gently mix when you combine dry ingredients.

5. Measure Flour Correctly:

Always spoon flour into your measuring cup and level it off, never scoop directly from the bag. Scooping packs in extra flour and makes your cake dense and dry.

6. Use Fresh Ingredients

Always use fresh, high-quality ingredients for the best results. Before baking, always check the expiry date of your baking soda and baking powder.

How to Bake Banana Cake in a Cooker
and Air Fryer

Baking time depends on the size of the pan and the method. If your pan is big then the cake will bake in less time otherwise if your pan is short then more time will be consumed.

Pressure Cooker

Preheat your cooker with no water and no whistle for 5-10 minutes.
Place a stand inside the cooker.
Pour the batter into the cake pan.
Cook on low flame for 35-45 minutes. Check with a toothpick by inserting it in the centre.

Air Fryer

First preheat your air fryer to 160-170C.
Pour the batter into a small cake pan.
Bake for 20-25 minutes and check with a skewer by inserting it in the centre.

Delicious Variations You Must Try

The best thing is this cake has so many variations that you will never bore by its unique flavor. Try these to make your cake truly special.

Cupcakes

This is best for individual serving, for that you will need a baking cupcakes tray then pour the batter into halfway cupcakes and bake for 18-22 minutes.

Layer Cake

To make a layer cake, divide the batter into two round pans and bake separately. Spread frosting between layers and all around the sides, then decorate it for any occasion.

Blueberry Twist:

Fold 1 cup of fresh or frozen blueberries into the batter before baking.

Cake Mix Shortcut:

Use a yellow cake mix with mashed bananas for a quick and easy recipe.

Chocolate Chip Twist:

Fold 1 cup of chocolate chips into the batter.

Banana spice cake:

Add ½ teaspoon of ground cinnamon, ¼ teaspoon ground nutmeg, and 1 teaspoon pumpkin spice mix for a spicy flavor.

Nutty Twist:

Fold chopped walnuts or pecans into the batter.

Round Cake:

For a round shaped cake use a round tin and bake until the cake is done.

Sheet or Slab Cake:

For a sheet or slab cake use a rectangular shaped pan like 10×15-inch for baking. This is best for serving many people. This recipe I have given is also a sheet cake.

Method 2: Easy Banana Cake Recipe Without Mixer

This cake is very simple even a new baker can make and there is no need for any mixer machine. Here are some easy steps:

1. Preparation of pan:

Firstly take a 6-inch pan and grease it and then dust some flour over it. Preheat your oven at 170°C (340°F) for 15 minutes.

2. Strain all Dry Ingredients:

Take a bowl and strain together 1 cup wheat flour (120g), 1¼ teaspoon baking powder, and ¼ teaspoon salt 2–3 times, then take it aside.

3. Preparation of Wet Ingredients:

Firstly melt ¼ cup butter
Then beat 1 egg lightly
After that mash bananas to make ½ cup
Lastly take ¼ cup + 2–3 tablespoon milk

4. Mix Wet Ingredients:

In a bowl, combine mashed bananas, beaten egg, melted butter, milk, ½ cup sugar, and 1 tsp vanilla, then mix them well.

5. Add Dry Ingredients:

Take dry ingredients and combine with wet ingredients. Now use a spatula and fold the batter as gently as possible to avoid overmixing. Scrape the sides with a spatula while mixing.

6. Transfer to Pan:

Now spread the batter into the prepared pan and tap on the counter to remove all bubbles.

7. Baking Time:

Bake the cake for 30-35 minutes and you can check it by inserting a toothpick in the center until it comes out clean.

8. Cooling Time:

Finally let the cake cool on the wire rack and do not slice until it becomes completely cool.

Cake Pan Size & Baking Time

Pan Size	Approximate Baking Time
6-inch round	35–40 minutes
8-inch round	40–45 minutes
9-inch round	30–35 minutes
8×8-inch square	35–40 minutes
9×13-inch rectangle	30–35 minutes
12 cupcakes	18–22 minutes
9×5-inch loaf pan	50–60 minutes

Note: Baking times may vary depending on your oven. Always check for doneness by inserting a toothpick into the center. If it comes out clean or with a few dry crumbs, your cake is ready.

Final Thoughts

Finally, this is a basic banana cake recipe that you will never find anywhere with few ingredients, even if you are a beginner. Remember to follow tips carefully and avoid mistakes during making the cake. You can make it at any occasion, like a birthday party, family gatherings, friends meetup, etc. Try it once, and you’ll want to make it again and again because it’s so easy.

FAQ’S

Banana cake is softer, lighter, and sweeter, while banana bread is denser, less sweet, and has a more bread-like texture.

Cream cheese frosting is the most popular icing for banana cake. Buttercream, whipped cream frosting, and chocolate frosting also pair well with its sweet banana flavor.

Store leftover cake in an airtight container in the refrigerator for up to 5 days. Before serving, let it sit at room temperature for 10–15 minutes for the best taste!

Yes. Sour cream is an excellent substitute for buttermilk and makes the cake extra moist with a rich, tender crumb. Thin it with a little milk if the batter seems too thick.

Yes. If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5–10 minutes. Plain yogurt or sour cream also makes a great substitute.

Yes. You can bake this banana cake in an 8×8-inch pan. The cake may be slightly thicker, so add a few extra minutes to the baking time and check for doneness with a toothpick.

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Simple Banana Cake With Cream Cheese Frosting

Print Recipe Pin Recipe

Prep Time 25

Cook Time 45

Total Time 1 10

Servings: 12

Course: Dessert

Cuisine: American

Calories: 330

Ingredients Equipment Method Notes