Oh, banana cake and cream cheese frosting – is there a more perfect pairing? Seriously, it’s my go-to comfort bake, especially when those bananas on the counter start looking a little *too* ripe. This Irresistible Banana Cake With Cream Cheese Frosting Recipe is one I’ve tinkered with for years, aiming for that deeply moist crumb and a frosting that’s rich but not *too* sweet. I remember making this for a friend who had a rough week, and her face just lit up after the first bite. It’s that kind of simple, delicious joy this cake brings!
Why This Irresistible Banana Cake With Cream Cheese Frosting Recipe Is A Must-Try
Okay, so why should you make *this* banana cake? Let me tell you! It’s not just another banana cake; it’s a little slice of heaven. Here’s why it’s become a family favorite:
- Seriously Moist Texture: We’re talking super tender, melt-in-your-mouth moistness. Those brown, spotty bananas work their magic here, and I’ve found the perfect balance to keep it from getting gummy.
- That Dreamy Cream Cheese Frosting: It’s the perfect tangy, creamy counterpoint to the sweet banana cake. It’s rich, yes, but not overly sweet, letting the banana flavor really shine through.
- Foolproof & Easy: Even if you’re new to baking, you can totally nail this! Most of the steps involve simple mixing, and the oven does the rest. No fancy techniques needed, trust me.
- Crowd-Pleaser Guaranteed: Birthdays, potlucks, Tuesday afternoons – this cake is always a hit. It’s familiar, comforting, and just plain delicious. Everyone always asks for a second slice!
Gather Your Ingredients for Irresistible Banana Cake With Cream Cheese Frosting
Alright, time to get our game faces on and pull out everything we need! Making this banana cake is like a little kitchen party, and having all your ingredients ready makes it so much smoother. You’ll see I’ve broken them down into two groups – one for the cake itself and one for that dreamy frosting. Don’t worry if your bananas look a little too brown and mashed for your liking; that’s *exactly* what we want!
For the Moist Banana Cake
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup buttermilk
For the Rich Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Guide to Making Your Irresistible Banana Cake With Cream Cheese Frosting
Alright, let’s get down to business and bake this amazing cake! Honestly, this is the fun part. It’s not complicated at all, and by following these steps, you’ll have a truly irresistible banana cake with cream cheese frosting that’ll make everyone think you’re a professional baker. Trust me, it’s easier than it looks!
- Prep Your Oven and Pan: First things first, get that oven preheating to 350°F (175°C). This gives it plenty of time to get nice and hot. While it’s warming up, grab your 9×13 inch baking pan and grease it really well with butter or cooking spray, then dust it with a little flour. Give it a good shake to get the flour all over, then tap out any extra. This is key to making sure your cake doesn’t stick!
- Dry Ingredients Mix: In a medium-sized bowl, just whisk together your flour, baking soda, and salt. No need to go crazy here; just get them nicely combined so the baking soda and salt are spread out evenly. This ensures your cake rises properly.
- Creaming Magic: Now, grab your largest mixing bowl. Put in your softened butter and granulated sugar. This is where the magic starts! Beat them together until they’re light, fluffy, and pale yellow. This step, called creaming, whips air into the batter, which is super important for a tender cake. You can use an electric mixer for this – it makes it a breeze!
- Eggs and Vanilla: Once your butter and sugar mix looks amazing, beat in your eggs one at a time. Make sure each egg is mixed in before you add the next. Then, stir in that lovely vanilla extract. Mmm, smells good already, right?
- Banana Power: Time for the star of the show – those mashed bananas! Plop them into the bowl and give it a good mix until everything is just combined. Don’t overdo it; we just want them incorporated.
- Alternating is Key: This is a classic cake-making technique! We’ll add the dry ingredients (from step 2) and the buttermilk alternately into the wet ingredients. Start by adding about a third of the dry stuff and mix until *just* combined. Then add half of the buttermilk and mix. Repeat with another third of the dry, the rest of the buttermilk, and finish with the last bit of the dry ingredients. Always start and end with the dry ingredients. This method helps create a smoother, more stable batter without overmixing. You want to stop mixing as soon as you don’t see big streaks of flour anymore.
- Into the Pan: Pour your beautiful, thick batter into the prepared baking pan. Use a spatula to spread it out evenly so it bakes up nice and flat.
- Bake Away!: Pop that pan into your preheated oven. It’ll need about 30-35 minutes. How do you know when it’s done? The best way is the skewer test! Stick a wooden skewer or a thin knife right into the center of the cake. If it comes out clean, with no wet batter clinging to it (a few moist crumbs are totally fine!), then your cake is ready.
- Cool Down Time: Let your gorgeous cake cool in the pan for about 10 minutes. This helps it firm up a bit before you try to move it. Then, carefully flip it out onto a wire rack to cool completely. Seriously, don’t rush this cooling part! I’ve frosted too-warm cakes, and it’s just messy.
- Frosting Fun: While that cake is cooling, let’s make the frosting. In a separate bowl, beat together the softened cream cheese and softened butter until they are super smooth and creamy. No lumps allowed!
- Sweet Finish: Gradually add the powdered sugar, mixing as you go. Keep mixing until the frosting is smooth, fluffy, and oh-so-delicious. Stir in the vanilla extract. If it seems a little too thick, you can add a tiny splash of milk (like a teaspoon at a time) until it’s spreadable.
- Frost and Enjoy!: Once your banana cake is *completely* cool, spread that lovely cream cheese frosting all over the top. Make it as neat or as rustic as you like! Now slice it up and enjoy your truly irresistible banana cake with cream cheese frosting!
Tips for Baking the Perfect Banana Cake
You know, over the years I’ve learned a thing or two about making banana cake absolutely perfect. It’s not just about following the recipe, it’s about a few little tricks that really make a difference. Pay attention to these, and your cake will be a showstopper!
- Use Super Ripe Bananas: I cannot stress this enough! Those bananas that are basically black on the outside? They are your best friends for this cake. They’re sweeter, softer, and load up the cake with moisture and that amazing banana flavor. Don’t even think about using those yellow ones; they just won’t cut it.
- Don’t Overmix! This is a big one. Once you add the flour, be gentle. Mix *just* until everything is combined. Overmixing develops the gluten too much, and that’s how you get a tough, rubbery cake instead of a tender, melt-in-your-mouth delight. A few little lumps? Totally fine!
- Room Temperature is Key: Make sure your butter and cream cheese are truly softened. If they’re too cold, you’ll end up with a lumpy batter and frosting. If they’re too melty, your cake might not rise properly. Softened means you can easily press your finger into it and leave an indent, but it’s not greasy. And for the eggs? Room temperature eggs incorporate much better into the batter for a smoother texture.
- Let It Cool Completely: I know, I know, it’s tempting to frost that cake the second it comes out of the oven. But seriously, let it cool all the way down. A warm cake will just make your gorgeous cream cheese frosting melt into a greasy puddle. Patience, my friends!
Serving and Storing Your Irresistible Banana Cake
Once your irresistible banana cake with cream cheese frosting is all put together, it’s time for the best part: enjoying it! This cake is fantastic served at room temperature. Slice it up and maybe have a little glass of cold milk or a cup of coffee alongside. Yum!
Now, about storing leftovers – and trust me, there might not be many! Since we’ve got that lovely cream cheese frosting, it’s best to keep any extra cake in the refrigerator. Just pop it into an airtight container or cover the pan well with plastic wrap. It’ll stay delicious for about 3-4 days, though I doubt it’ll last that long!
Frequently Asked Questions About This Banana Cake Recipe
Got questions about whipping up this delightful dessert? I totally get it! Sometimes you need a little extra clarification, and I’m happy to help. Here are a few things people often ask me about this irresistible banana cake with cream cheese frosting.
Can I use frozen bananas instead of fresh ones?
Absolutely! In fact, frozen bananas are often even better for baking. Just make sure they’re completely thawed and drained of any excess liquid before you mash them up. They’ll give you all that wonderful flavor and moisture we’re after. Don’t be afraid to use them!
What if I don’t have buttermilk on hand?
No worries at all! Buttermilk is great for adding a little tang and tenderness, but you can easily make a substitute. Just take a measuring cup and add 1 tablespoon of white vinegar or lemon juice to it. Then, fill the rest of the cup with regular milk, give it a stir, and let it sit for about 5-10 minutes. It’ll curdle a bit, and voilà! You’ve got your own buttermilk substitute, perfect for this banana cake recipe.
How can I make sure my cake doesn’t sink in the middle?
A sinking cake can be so frustrating! Usually, it happens because the oven temperature was too low, or maybe the batter was overmixed. Make sure your oven is accurately preheated on the center rack. Also, remember to mix the batter gently, especially after adding the flour, *just* until it’s combined. Don’t overdo it!
How long will this banana cake with cream cheese frosting last?
Because of the cream cheese frosting, it’s best to store any leftovers in an airtight container in the refrigerator. It will stay nice and delicious for about 3 to 4 days. Just let it sit out for about 15-20 minutes before serving if it’s been chilled, so the frosting isn’t rock hard. Though, honestly, these usually disappear way faster than that!
Estimated Nutritional Information
Just a heads-up, this nutritional info is an estimate, as our recipes can taste a little different based on the exact ingredients and how big a slice you cut! But generally, a slice of this irresistible banana cake with cream cheese frosting comes out to about:
- Serving Size: 1 slice
- Calories: ~350
- Fat: ~18g (with about 11g being saturated)
- Carbohydrates: ~50g
- Sugar: ~45g
- Protein: ~4g
- Cholesterol: ~60mg
- Sodium: ~200mg
It’s definitely a treat, but oh-so-worth-it!
Print
Irresistible Banana Cake With Cream Cheese Frosting
- Total Time: 55 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful banana cake topped with a rich cream cheese frosting.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup buttermilk
- For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the mashed bananas and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the frosting: In a large bowl, beat the cream cheese and softened butter until smooth.
- Gradually add the powdered sugar, mixing until well combined and smooth. Stir in the vanilla extract.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Notes
- Ensure your bananas are very ripe for the best flavor and moisture.
- Do not overmix the batter once the dry ingredients are added.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: banana cake, cream cheese frosting, moist cake, easy banana cake, homemade cake, dessert recipe