I love banana bread but I think I like this a lot better! It’s so moist and the cream cheese frosting is amazing with it.
My husband is turning 40 at the end of this month and he won’t tell me what kind of cake he wants, so I have been “trying” different cakes out on him so he can decide :) We don’t have in narrowed down yet because he likes all of them! Maybe he is telling me that so that I keep making more cakes? lol
If you want the frosting thicker add a little more powdered sugar or less for thinner frosting.
The Best Banana Cake with Cream Cheese Frosting
- 1½ cups mashed bananas (about 2 bananas)
- ¾ cup butter soft
- ½ cup sour cream
- 2 cups white sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoons baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup milk
- ½ cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 3½ cups confectioners sugar
- 1 teaspoon vanilla extract or vanilla paste
- Preheat oven to 300 degrees. Grease and flour a 9x13 inch pan. In a large bowl mash the bananas and then cream butter, sour cream and sugar in. Beat in the eggs one at a time, then stir in vanilla. In a medium bowl, mix flour, baking soda, baking powder, cinnamon and salt. Slowly add in the flour mixture alternately with the milk into the large bowl. Pour batter into prepared pan.
- Bake in preheated oven for 55-60 mins, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes if you are using a METAL PAN, if you are using a pyrex GLASS pan then put in the refrigerator for 30 mins and then move to the freezer for another 30 mins. (This will make the cake very moist.)
- For the frosting: In a large bowl, cream ½ cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.
Megan - The Emotional Baker says
I’ve never made a banana cake! This looks perfect for a birthday celebration :) Maybe he wants several cakes – I would if I could!
Thanks Megan! I know, me too.
Patty Paquette says
Banana cake is my very favorite.i can’t wait to try this????
Melissa Downing says
Do you need to cover the cake before you put it in the frezzer
Hi Melissa, no need to cover the cake. This recipe is a little crazy, but it always turns out great!
Melissa Downing says
Awesome thank you im defently going to try this recipe
Tammy Martin says
When you place it in the freezer, do you move it to a dish or keep it in the pan it was baked in? Sounds delicious!
Hi Tammy, Just keep it in the same pan. Hope you enjoy it!
Hi there, would this work if I added walnuts to the batter? Thanks!
Absolutely! I’m just allergic to walnuts, so I don’t have them in my recipes.
Do you have to store this in the refrigerator?
Hi Kelly. It would be fine to leave out for 24 hours or so, but I like to refrigerate after that.
Would it still be moist if you didn’t put it in the freezer. I have a small freezer and wouldn’t have room.
Hi Rose. Yes. I’ve made it both ways and it’s turned out great both ways.
Alicia Miller says
Hi, when do you add the cinnamon? With the flour?
Yes, thanks for pointing that out.
Silia Barrese says
Hi, I’m actually making the banana cake now, when you say freezer ,do you mean freezer or refrigerator??
Hi. The freezer if you can. It locks in the moisture. If not, it will still be fine.
Silia Barrese says
Erica West says
I made this and split it into 3 – 8” round pans & baked for 20 min at 300 degrees & then another 20 minutes at 350 degrees. I followed the rest of the instructions with the freezer & it turned out fabulous!
Hi Erica, I so glad you like the recipe!!
Maria ROSSI says
Can I use a Bundt pan? I love how they look!
Your recipe sounds delicious! And Moist!
Yes, it will probably take a little longer to bake. Just keep an eye on it, and when a toothpick comes out clean it’s done.
Have made this a couple of times and it us fabulous!
Thank you! I’m so glad you like it.
Made it exactly the way you did and was very pleased with the recipe. Very moist and tender. Never implemented the refrigerator/freezer method before. It’s a keeper and my go to Banana Cake recipe forward. Thanks for sharing!
Hi Toni, So glad you liked the cake recipe. Thanks for taking the time to comment, we appreciate it!
Just wondering if the bananas have to be extra ripened, or is the ripeness doesn’t matter. Thank you!
Hi Cathy. No they don’t have to be ripe. I usually use non ripe ones, the flavor is a little more mild.
Can you use this recipe and make cupcakes?
Hi Kimberly, Yes just adjust the bake time and check them at the 15-20 min. mark until toothpick inserted in center of one comes clean. Thanks!
This may very well be the BEST! I baked 2 last week (1 for my daughter) and they were amazing (and I haven’t baked a cake from scratch in years)!
Hi Amy, So glad you liked the cake recipe! Thanks for taking the time to comment, we appreciate it.
Bev Wilton says
I’ve made so many banana cakes in the past and all have not raised. I was wondering if your cake will rise before I try it. I see many great reviews. Thanks you
Hi Bev, The cake should rise. I’m not sure why the cakes you have made in the past have not. I have been told that over mixing can cause them to not rise so I’d be careful to not over mix it if you do make it. Thanks.
Can I use extra bananas??
Hi Tara, I would not add extra bananas. Using too much banana could make the cake heavy and damp in the center, causing it to be undercooked. If you have extra bananas you could freeze them. They freeze well.