Banana Cake with Cream Cheese Frosting

I struggled a bit with the title for this post.  I wanted to title it “Amazing Banana Cake…” or “Delicious Banana Cake…” or “Amazingly Delicious..”  In the end, I left the title simple and to the point, but let me add here… this banana cake is amazing, it’s delicious, and it’s quite easy to make!  Go now and put your bananas in a paper bag- so they’ll ripen faster, and then you can make this cake!

I experimented with several recipes before settling on the ingredients and proportions listed below.  I was so happy when I tasted the first slice of this cake!  Then I “sampled” a couple more slices, just to make sure they were equally good!  This cake is sweet, fluffy, moist and flavorful.

To answer the question… “what’s the difference between banana cake and banana bread?”, this cake is similar in flavor to a wonderful banana bread, but lighter and fluffier.   And certainly, the addition of delicious cream cheese frosting makes this recipe sweeter, and more decadent than banana bread.


Banana Cake with Cream Cheese Frosting

This cake is easy to prepare and is a delicious way to use over ripe bananas.

Yield: 9 moderate sized slices


Banana Cake
3/4 cup sugar
1/2 cup sour cream
2 eggs
3 tablespoons melted Challenge butter
2 mashed (over ripe) bananas (about 3/4 cup)
1 1/2 teaspoons vanilla extact
1 1/2 cups flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder

Cream Cheese Frosting
1/2 block (4 oz.) cream cheese
2 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla
2 teaspoons milk or cream, if needed to thin frosting for easy spreading.
1/4 cup chopped, toasted walnuts (optional)


Preheat oven to 375*F.
Grease an 8"x8" pan (with butter or non-stick cooking spray).

Prepare cake-
In a large bowl, whisk together sugar, sour cream, eggs, melted butter, mashed banana and vanilla. Whisk (can be done by hand, or with electic mixer) until fully combined.
Add flour, cinnamon, salt, baking soda and baking powder, and stir with whisk or spoon until fully combined and smooth.
Pour batter into prepared pan, and bake at 375*F for about 30 mintues (check after 25 minutes). Bake until a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no wet batter.
Cool (in pan) on wire rack.

Make the frosting-
In the bowl of an electic mixer, or with an electic hand mixer, beat butter and cream cheese until smooth. Slowly add powdered sugar, then add vanilla. Add milk or cream, if needed to thin frosting for easy spreading.
Spread frosting onto cooled cake (make sure the cake is cool, or the frosting will melt).
Top cake with chopped, toasted nuts, if desired.

Recipes Source- Glorious Treats

This recipe as is makes an 8"x8" cake. I'm sure you could use a 9"x9" pan if desired, but you will likely need to reduce the baking time a bit. If you'd like to make an 9"x13" cake, I'd recommend increasing the recipe by 1.5 or doubling the recipe. You will have to adjust the baking time accordingly. The cake is done when a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no wet batter.

This cake comes together quite easily, and would be perfect to prepare and pop in the oven right before dinner, then it can bake and cool during dinner, and be frosted and enjoyed for dessert.  If you’re lucky, there may be a piece or two left over to enjoy in the morning!

Happy baking!

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48 Responses to “Banana Cake with Cream Cheese Frosting”

  1. #
    Alex — January 21, 2013 at 12:08 am

    My parents in law are comemorating their 50th anniversary next week. I might be taking them a cake like this one! Thanks!

  2. #
    Paula @ Paulas Plate — January 21, 2013 at 12:09 am

    WOW, this cake sounds incredible, and I have several over-ripe bananas just waiting to be used :) I think I might double the recipe and make a tiered cake for dessert tomorrow night. Thanks for the great idea!!

    Paula@Paula’s Plate

  3. #
    susie — January 21, 2013 at 12:28 am

    Yum, banana cake is my go to when I have banans over ripe. It makes a great gift, because if it stays in the house, it ends up on my…..well, you know what I mena!

  4. #
    Monika Wright — January 21, 2013 at 2:21 am

    I have been looking for a recipe to make with overripe bananas other than the usual bread, so I’m so happy to have found this. Your recipes are always so delightful!

  5. #
    Sarah — January 21, 2013 at 2:25 am

    That looks AMAZING. I used to have a crazy ex – his most redeeming feature was that his grandmother (who was also crazy) made awesome banana cake.

  6. #
    Aikko @ Bake Happy — January 21, 2013 at 5:05 am

    This looks amazing Glory! I’m always on the hunt for babana cake recipes, my mom loves them! :)

  7. #
    Rocio — January 21, 2013 at 8:22 am

    This looks delicious!! I love the cream cheese frosting!! thanx for sharing! :)

  8. #
    ThisBakerGirlBlogs — January 21, 2013 at 8:58 am

    It certainly does look both amazing and delicious! :)

  9. #
    sue @ cakeballs, cookies and more — January 21, 2013 at 1:39 pm

    great, now I want to go get bananas just for this!

  10. #
    Jolleen The Graffitied Gardenia — January 21, 2013 at 3:31 pm

    Yum! Love the mini milk bottle glasses too!!!

  11. #
    Paula — January 21, 2013 at 4:08 pm

    Love banana breads and cakes. I’ve never done one with the cream cheese frosting & the walnuts. Looks delicious.

  12. #
    Mi Vida en un Dulce — January 21, 2013 at 4:32 pm

    My son loves bananas, but as we are in Summer the hot weather makes the banana get over ripe very fast, so at then end I have some brown/black banans at the freeze. And now us when I need different banana recipes and I love how this cake looks. I will bake one.

  13. #
    Jessica@AKitchenAddiction — January 21, 2013 at 5:13 pm

    We love banana cake around here. . .can’t wait to try this one!

  14. #
    Samira — January 21, 2013 at 6:52 pm

    Oh waw!

  15. #
    Joy Adams — January 22, 2013 at 4:53 am

    Looks great.

  16. #
    Diana — January 22, 2013 at 9:32 am

    I’ve only found your website earlier this week (whilst trying to find the perfect cupcake recipe!) and I’m so glad I have. I’ve been reading it nonstop, you have really inspired me to bake more. You are amazingly talented!

  17. #
    Marina — January 22, 2013 at 3:41 pm

    This cake is amazing! The best banana cake I have tried and made. And the cream cheese frosting is perfect! I made this last night for dessert and the whole family loved it! I had to hide a piece last night so I could have it for breakfast this morning!
    Thank you for a wonderful recipe!

    P.S. I didn’t have an 8X8 pan, so I used my 9X13. I made a single batch, so It wasn’t as thick as your picture and the baking time was only 20 minutes.

  18. #
    Lily — January 22, 2013 at 11:31 pm

    Can this be made into cupcakes?

    • Glory replied: — January 28th, 2013 @ 3:11 am

      Lily, I have not yet made it as cupcakes, but I imagine it would work well. Feel free to experiment. Happy baking!

  19. #
    Rosie @ Blueberry Kitchen — January 23, 2013 at 5:01 pm

    This looks so delicious – I can’t wait to try making it!

  20. #
    Sue — January 23, 2013 at 6:16 pm

    It’ nice to have an alternative to banana bread for all of my overripe bananas! Looks delicious! Love that frosting:)

  21. #
    Joy — January 24, 2013 at 2:29 pm

    Hi Glory:
    Your banana cake looks delicious! I also love your presentation – where did you get the cute plates with hearts cut out? Can’t wait to try the recipe!!

  22. #
    Christina Main — January 26, 2013 at 6:48 pm


  23. #
    Le renard et les raisins — January 27, 2013 at 7:39 pm

    It looks delicious !!

    Thank you so much for sharing 😉

  24. #
    Lucy — January 27, 2013 at 9:41 pm

    This cake looks delicious – a great change to loaves of banana bread. The cream cheese icing sounds like the perfect pairing!

  25. #
    Ellie — January 31, 2013 at 11:58 pm

    Fabulous cake! Very moist and yummy. I was going to making the cream cheese frosting but never got the chance. While it was cooling my husband asked if he could cut a piece. I told him I need to frosting it. He said he doesn’t need frosting and cut a big hunk off! In no time it was half gone! Next time I’ll make it when he’s NOT home so I can try it WITH the frosting!

  26. #
    Lissa — February 6, 2013 at 7:36 am

    Where did you get those cute little bottles from?

  27. #
    Ana — February 7, 2013 at 6:07 am

    Those look delicious! Where did you get those beautiful plates??

  28. #
    kimberly — February 14, 2013 at 11:16 am

    Just made this cake, and it was a big hit with the hubby. Thanks for posting!

  29. #
    megan — March 9, 2013 at 11:05 am

    Hi – Do you think I can use greek yogurt instead of sour cream?

  30. #
    Chanelle — June 4, 2013 at 11:29 pm

    If I were to make these into cupcakes, what would the modifications be?

  31. #
    Teresa — June 10, 2013 at 11:16 pm

    This was so easy (even for a non-baker like me) and turned out quite good! The only “complaint” I would have is that I have an overabundance of icing left over…… probably enough for 3 of these sized cakes! I’m not sure how that happened? Thanks for sharing your recipe! I stopped here via a Pinterest posting to look at your pretty pictures. :)

  32. #
    Dave — June 21, 2013 at 7:02 am

    First of all, I really love your site! Your decorations and recipes have inspired me to bake more.

    I made this yesterday into cupcakes and what can I say, it turned out perfect! It came out beautifully just as you described it – light and fluffy! I can’t wait to try more of your recipes. :)

  33. #
    Kate — June 30, 2013 at 9:34 pm

    I made this this past week, it is delicious! Wish we had leftovers but we don’t! I can’t wait to try other recipes!

  34. #
    heather — August 25, 2013 at 5:57 pm

    This banana cake is delcious, infact all the recipes i have tried off your site are delicious. Simple ingredients and easy to make. I look forward to trying more.

  35. #
    Di — January 2, 2014 at 8:57 pm

    I am making this right now. I found that I had to bake mine longer than the time in the recipe. Just hope I didn’t dry it out.

  36. #
    valerie thompson — April 11, 2014 at 2:18 pm

    Can I use regular margarine orbutter instead of challenge butter?

    • Glory replied: — April 21st, 2014 @ 5:37 am

      Yes, feel free to use any brand of good quality butter. I would never suggest using margarine to bake with.

  37. #
    Cheesetomato — April 19, 2014 at 3:35 pm

    I’m cooking for a diabetic. How will the muffins turn out if I omit the sugar? Should I add more bananas instead? I’m using tiny tropical bananas, not the large ones. Thanks in advance!

    • Glory replied: — April 21st, 2014 @ 5:38 am

      I have only made the recipe as listed. Feel free to experiment, but I would suggest you do need some kind of sweetener.

  38. #
    Debbie Smith — May 21, 2014 at 1:43 am

    I tried this recipe my family loves it. It’s a keeper! I also make a gluten free version, trading flour for Gluten free Bobs red mill, also added a teaspoon of xanthame gum. (Spelling) Traded straight across on flours it came out sooooo good best cake that’s gluten free ever. Thank you for sharing!

  39. #
    Sarah — August 8, 2014 at 10:00 pm

    These taste unbelievable! Delicious frosting and perfectly light and fluffy on the inside. I made these into cupcakes with no modifications. Results were amazing. Thanks so much for sharing! x

  40. #
    Karla A. — January 21, 2015 at 7:46 am

    The yummiest banana dessert ever! I added an extra
    banana and it was perfect: moist, but not gooey. The frosting
    was the perfect complement. I also added half a cup
    of nuts for texture. Outstanding!

  41. #
    Minahil — September 15, 2015 at 5:17 am

    I might be making this delicious looking cake but I don’t have sour cream.Is there a substitute for it?


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