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