Moist Banana Cake with Cream Cheese Frosting is a soft 9×13-inch cake made with ripe bananas, buttermilk, butter, and vanilla, then covered with a thick layer of tangy cream cheese frosting.
When I want something softer and more dessert-like than banana bread, this is the direction I go. The crumb is tender, the banana flavor is obvious without being heavy, and the cream cheese frosting keeps the sweetness balanced.
This cake bakes at a lower temperature than many sheet cakes, so I rely on the toothpick test near the end instead of assuming every oven will finish at exactly the same minute.
Some versions of this style of banana cake use a quick freezer-cooling step. That is optional here. If you choose to cool it that way, use a metal pan and let the cake stand briefly first. Do not move a piping-hot glass baking dish straight into the freezer because the sudden temperature change can damage the glass.
If you have more ripe bananas to use, try our Banana Chocolate Chip Bread or 3-Ingredient Banana Bread.
What Makes This Cake So Soft
The bananas bring moisture, buttermilk adds tenderness, and the butter gives the cake a richer crumb than an oil-based banana cake. The baking soda works with the acidity in the buttermilk to give the batter lift.
The lemon juice mixed with the bananas is a small detail, but I keep it. It adds a little brightness and helps the mashed fruit stay fresher-looking while the rest of the batter comes together.
Ingredient Notes
Ripe bananas: Look for bananas with plenty of brown spots. They mash more easily and have stronger banana flavor than pale yellow fruit.
Buttermilk: This is not just extra liquid. Its acidity is part of the texture, so regular milk is not an exact swap.
Butter: Let it soften before mixing. Properly softened butter creams more evenly with the sugar.
Cream cheese: Bring it to room temperature before making the frosting. Cold cream cheese is much more likely to leave small lumps.
Banana Cake Ingredients
- 1 1/2 cups ripe bananas, mashed
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 2 1/8 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk
Cream Cheese Frosting
- 1/2 cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
How to Make Moist Banana Cake
- Preheat the oven to 275°F. Grease and flour a 9×13-inch baking pan.
- In a small bowl, combine the mashed bananas and lemon juice. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and sugar until light and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- Add the dry ingredients in several additions, alternating with the buttermilk. Mix just until combined.
- Fold in the banana mixture until evenly distributed.
- Spread the batter evenly in the prepared pan.
- Bake for about 60 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Start checking near the end because ovens and pans vary.
- Cool the cake completely before frosting.
How to Make the Cream Cheese Frosting
- Beat the softened butter and cream cheese until smooth.
- Add the vanilla.
- Add the powdered sugar gradually on low speed so it does not fly out of the bowl.
- Once the sugar is incorporated, beat briefly until the frosting is smooth and fluffy.
- Spread it over the completely cooled cake.
- Add chopped walnuts or pecans on top if you like.
The Mistake I Would Avoid
Do not keep mixing once the flour has disappeared into the batter. Banana cake already has a lot of moisture from the fruit and buttermilk, so overworking the flour can take a soft crumb in the wrong direction.
I also wait until the cake is fully cool before frosting it. Even a slightly warm center can soften cream cheese frosting enough to make it slide toward the edges.
Optional Quick-Cooling Method
If you want to use the freezer-cooling trick, use a metal pan, let the cake stand briefly after baking, then place it in the freezer only until it cools. I would not use this method with a hot glass pan because of the risk of thermal shock.
Storage and Freezing
Because the frosting contains cream cheese, keep the finished cake covered in the refrigerator. For a softer texture, let an individual slice stand at room temperature for a short time before serving.
The unfrosted cake can be wrapped well and frozen. Thaw it completely before adding fresh frosting.
Frequently Asked Questions
Do I have to use the freezer step?
No. Cooling the cake normally on a rack works perfectly well. The quick-cooling method is optional.
Can I add nuts?
Yes. Chopped walnuts or pecans can go into the batter or over the frosting.
Why did my banana cake turn out dense?
Overmixing, too much flour, or bananas that were not very ripe can all contribute. Measure the flour lightly and stop mixing as soon as the batter comes together.
