Banana Cake

filed under: Cakes on September 20, 2018

If you are looking for a Banana Cake with PURE banana flavor, this is the cake for you! It is based on my favorite Banana Muffins recipe. I did leave out one ingredient that might be a game-changer… scroll down to see more about that!


Banana Cake

So I am a brat when it comes to banana cake. I have another Banana Cake on my blog which is a giant 3 layer cake with fresh homemade banana curd. (It’s AHmazing BTW) These recipes have one big thing in common and that is NO CINNAMON. When it comes to banana cake I don’t want it to be banana bread. I want fresh, pure, perfect banana flavor. And this cake doesn’t disappoint! It is packed full of banana’s (3 cups!) and just enough sugar to sweeten them. It is dense yet light and has the most perfect crumb you will ever find. I often prefer this cake without any frosting at all, and when serving it naked you can also serve it for breakfast!

The BEST Banana Cake

Whipped Cream Cheese Frosting

Because the star of this show is the banana sheet cake, I wanted to use a frosting that has a light and airy texture. This Whipped Cream Cheese Frosting still provides all of that classic joy that comes from Banana Cake + Cream Cheese Frosting, but goes a step further and makes it velvety smooth! I use a stand mixer when making this recipe just to incorporate as much airiness as possible, but it can also be done with a hand-held mixer.

Banana Cake with Whipped Cream Cheese Frosting

Banana Cake Recipe

Let’s talk a little bit about how EASY this recipe is to put together. There are 7 ingredients in total. I was able to do that by using self-rising flour which took the place of the baking powder in the original recipe. It technically has a bit of salt in it, so you can opt to omit the salt I have listed in the recipe if you prefer. (But if you are frosting the cake with the Whipped Cream Cheese Frosting which is VERY sweet, be sure to leave the salt in the first time you make it. After that you can tweak to your preference.)

Banana Cake Recipe

Self Rising Flour vs. All-Purpose Flour

Because the self-rising flour has baking powder already in it, switching out to all-purpose flour is very easy. Simply follow the recipe as listed but in place of self-rising, use the same amount of all-purpose flour and then add 2 teaspoons of baking powder.

Banana Cake

Banana Cake with Cream Cheese Frosting

I mentioned above that you can eat this for breakfast because it is based on my banana muffin recipe. But OH MY WORD what that whipped cream cheese frosting does to this cake!!! It’s magical. Pure heaven. You will never want to make regular ole cream cheese frosting again!

I shared the cake with many friends and family and got RAVE reviews from everyone who tried it. I have a feeling it will be your new favorite Banana Cake and the only Banana Cake Recipe you will ever need!

4.75 from 24 votes
Banana Cake with Cream Cheese Frosting
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

If you love banana, this is the cake for you!

Course: Dessert
Cuisine: American
Keyword: banana cake, cream cheese frosting
Servings: 12 large pieces
Author: Amanda Rettke
Banana Cake
  • 2/3 cup (152g) unsalted butter, melted
  • 8 (3 cups) ripe bananas, mashed
  • 1 1/2 cups (300g) granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (360g) self-rising flour, sifted
  • 1 teaspoon kosher salt
Cream Cheese Frosting
  • 1 1/2 cup (357g) cold heavy whipping cream
  • 8 oz package cream cheese room temperature
  • 1 cup (120g) confectioners sugar
  • 1/8 tsp. table salt
  • 1 tsp. vanilla extract
Banana Cake
  1. Preheat oven to 350°F. Prepare a 10x15 baking pan with butter and flour or non-stick spray. 

  2. Melt butter and set aside to cool slightly. 
  3. In a large bowl, mash banana's with a fork or with a hand-held mixer.
  4. Add butter, sugar, eggs, and vanilla and mix well.
  5. Add in the flour and stir until all ingredients are incorporated.
  6. Bake for 18-25 minutes. You want the top to be a light golden brown and an inserted toothpick to be removed mostly clean. The cake should have risen in the middle and spring back if you press gently with your finger.

Cream Cheese Frosting
  1. In the bowl of a stand mixer (or hand-held mixer), beat cold whipping cream on medium-high until stiff peaks form; about 2-3 minutes. Place whipped cream into a separate bowl and clean out stand mixer bowl.

  2. In clean stand mixer bowl (or using a hand-held mixer) whip cream cheese until light and smooth. Add in sugar, salt, and vanilla and beat until fully incorporated.
  3. Remove bowl from stand mixer and gently fold whipped cream into cream cheese mixture.

  4. Can be used immediately. You can store in the refrigerator until ready to use, just be sure to bring to room temperature before piping or spreading.

Recipe Video

Recipe Notes

Please note that this recipe uses SELF-RISING FLOUR. If you use all-purpose and do not make adjustments, it will not turn out.

Self Rising Flour vs. All-Purpose Flour: Because the self-rising flour has baking powder already in it, switching out to all-purpose flour can be very easy. You will need to add 2 teaspoons of baking powder to the equivalent amount of all-purpose flour.

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  • LynnSolis says:

    Your recipe list Kosher salt for the ingredients but does not say where to add it when mixing the cake

  • Estela says:

    I want t know if i can use smaller pans when naking a banana cake. My oven is small and a 10 x 15 pan will not fit. Would like to bake for my mom

  • Bonnie Weber says:

    LYNNSOLIS, the salt is usually added to the flour before adding it to the wet ingredients in most recipes. Hope this helps.

  • Karen Cotton says:

    5 stars for the Banana Cake and cream cheese frosting Bravo absolutely love it best banana cake recipe around Thankyou for such a Heavenly cake and frosting recipe Karen Cotton

    • Amanda Rettke says:

      So glad you enjoyed it Karen!

  • Susan Baker says:

    I didn’t have self rising flour so I added the baking powder like u said to. I didn’t have ripe bananas so I put them in the oven like u said to, cake turned out very dense, and no flavor, threw the whole thing away, and it was for Thanksgiving

    • Amanda Rettke says:

      So sorry that happened to you! However, I did not say to use bananas that are not ripe. There is no flavor in unripened bananas when it comes to baking.

  • Bolo says:

    This recipe is amazingly good, i love banana cake

  • corrine babcock says:

    I have a recipe that is very similar. However, I make a chocolate butter cream frosting made with cocoa and that is a delicious alternative to the cream cheese frosting and goes so well with the banana flavor of the cake.This is my favorite cake.

  • Nova says:

    I notice the banana cake does not have baking soda. I was wondering if that makes a difference to the moistness as I’ve never seen a banana cake without it. I would like to try this but I’m hesitant because I find that cakes without baking soda tend to go dry very quickly.
    Also your cake is very pale in colour when most banana cakes are golden or brown.

    • Amanda Rettke says:

      I used Cake Flour which has enough levening in it! Yes, it is very pale in color and still loaded with flavor!

  • Mickey says:

    I made this, and it was delicious. But mine turned out brown like banana bread. Any idea why?

  • Sue in Texas says:

    I’ve made this banana cake recipe twice and I love it. I wanted a banana cake that didn’t taste like bread or be as dense as bread and this one is great. I would like to have different cooking times for different size pans or cupcakes, etc. Thanks!!!

  • Juliet says:

    Wow wow wow, thanks a lot. I always throw away my ripe bananas, now I can make use of it. The explanation is very easy to understand. I’m going to give it a trial. 😘😘

  • Carolyn says:

    Baked Banana cake yesterday. The cake was so bad it went in the garbage. Very heavy. Expensive to make, and then to throw it away is a shame. Never again. Yuck. and I’am a really good baker!!!

    • Amanda Rettke says:

      So sorry! For a cake to be thrown into the garbage it must have been awful. Can’t imagine doing that. But it sounds like you may not have used the correct flour and overbaked it. This recipe has gotten rave reviews from folks across the globe (as well as I make it regularly) so I know it is good.

  • Charlene Hogard says:

    is there another frosting recipe some of our family cannot have cream cheese so looking for another frosting that will work with this thank you!!

    • Elizabeth Keeney says:

      I work with iambaker and am happy to help out with questions!
      Hi, Charlene! You could try my Vanilla Buttercream to top your banana cake. I hope that helps! Have a great day!

  • Gilma Bustillos says:

    This was the best cake ever. I topped it with a teaspoon of strawberry jelly. Delicious. Thanks so much 🙏👩🏻‍🍳

  • Gale LaScala says:

    I just made this with a bunch of overripe bananas and it is fabulous. I’ll never make banana bread again, it will be this cake from now on!

    • Amanda Rettke says:

      So glad you enjoyed it!! Definitely one of our favorites! <3

  • Chasteen says:

    Can I use the bananas I froze when they started turning brown?

    • Amanda Rettke says:

      You can, there will just be an excessive amount of moisture when they thaw. So lay them on some paper towel first. You might also want to add an extra banana than what the recipe calls for.

  • Doris says:

    Do you have to refrigerate left over cake due to the frosting?

    • Amanda Rettke says:

      I do not, but you sure can.

  • Julie Burki says:

    Hi Amanda my cake did not rise. Is there supposed to be baking powder or soda in it?

    • Amanda Rettke says:

      If you used self-rising flour you do not need to add baking powder or baking soda.

  • Don't Pass on Dessert!