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Best Banana Cake With Cream Cheese Frosting

This moist and tender banana layer cake is made with ripe bananas and buttermilk for extra richness, then finished with a smooth cream cheese frosting. A perfect dessert for celebrations or as a crowd-pleasing treat, the recipe balances sweetness with a subtle tang from the buttermilk and cream cheese. Optional chopped walnuts add texture and nutty flavor to the final presentation.
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Prep Time 25 minutes
Cook Time 1 hour
Freezing 45 minutes
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 1/2 cups mashed ripe bananas
  • 2 teaspoons lemon juice
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter
  • 2 1/8 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups buttermilk
  • 1/3 cup chopped walnuts optional
For the frosting
  • 2 packages cream cheese 8-ounce each, chilled
  • 11 Tablespoons unsalted butter at room temperature
  • 1 1/2 cups confectioners’ sugar
  • 1 Tablespoon vanilla extract

Method
 

Make the cake
  1. Preheat the oven to 275°F. Grease and flour two 9-inch round cake pans.
  2. In a small bowl, mix the mashed bananas with lemon juice and set aside.
  3. In another bowl, whisk together flour, baking soda, and salt. Set aside.
  4. Using a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla.
  6. Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture.
  7. Fold in the banana mixture. Divide batter evenly between the prepared pans.
  8. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Place the cakes (still in pans) on baking sheets and transfer them to the freezer for 45 minutes to cool.
Make the frosting & assemble
  1. In a stand mixer, beat the chilled cream cheese until smooth.
  2. Add the room-temperature butter and continue beating until fully incorporated, scraping down the sides as needed.
  3. Sift in the confectioners’ sugar, add vanilla extract, and beat until light and fluffy, about 2 minutes.
  4. Remove cakes from freezer. Place one layer on a serving plate and spread with half of the frosting.
  5. Top with the second cake layer and frost the top and sides with the remaining frosting.
  6. Sprinkle chopped walnuts over the top, if using. Slice and serve.

Notes

  • You can skip the walnuts or replace them with toasted pecans for a different flavor.
  • Freezing the cake while still warm helps lock in moisture and makes it easier to frost.