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!

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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!

4.79 from 28 votes
BananaCake-BLOG3
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
Ingredients
Banana Cake
  • 2/3 cup (152g) unsalted butter, melted
  • 8 ripe (3 cups)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
Instructions
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 bananas 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 salt 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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Comments

  • Jody hartley says:

    Looks soooooo good. I love that you use self rising flour. I learned to.cook from southern women who always did, so do I. Some women in Ohio dont even know what it is! Thank you!

  • john chiles says:

    I own a small hotel and I’m always looking for something fun and easy to fix for our customers. I will have to follow more recipes.

  • Patt Gustafson says:

    Have you opened your new place to the public yet? Fan-follower from MN.

    • Amanda Rettke says:

      Nope, not until all COVID restrictions are lifted. 🙂

  • Wanda says:

    For the cake, it is on the list for 1 tsp. Kosher Salt. I don’t see anywhere that it is suppose to be put in the cake????

    • Elizabeth Keeney says:

      Hi, Wanda! I work with iambaker and am happy to help with questions. Add the salt with the flour. Have a great day!

  • Mary says:

    Fresh and tasty looking.

  • Jocelyn says:

    I make banana cakes very often as they are a favourite . But I never use any topping as that is only added sugar that is not needed. Cake is eaten just as fast. J

  • Jill S. says:

    Mine did not come out right. I used all purpose flour and added 2 teaspoons of baking powder. I think it was supposed to be 2 teaspoons per cup of flour instead of a total for this recipe. I will try this recipe again with the correct amount of baking powder.

  • Lila says:

    I don’t have a pan that size. Can I use 9×13 and an additional 9” pan?

  • .Sharon says:

    The Best!! A great crowdpleaser.

  • IACIE says:

    Looks really good but recipe be cut in half?
    Cause it’s a awful lot for two people!

  • Diane cerny says:

    GREAT RECiPES love them all

  • Smita says:

    This cake is delightful! I halved the recipe and made it in three 3 in cake pans for a smash cake. I used APF and added 1.5tsp of baking powder per cup of APF and a pinch of salt. I also used frozen bananas (all we had ripe enough). It took a little under 35 mins to cook through – gotta WATCH THIS. IT OVERCOOKS V EASILY – goes from springy and light to dense in a snap! The frosting was also A-MAZING with this cake!

  • Carole says:

    Looks delicious, will make it after I shop for heavy whipping cream. Love all her recipes.

  • Lynn Angelucci says:

    What size pan is used?

    • Elizabeth Keeney says:

      Hi, Lynn! I work with iambaker and am happy to help with questions. We used a 10×15-inch baking dish for this recipe. I hope this helps, and have a great day!

  • Lynda says:

    Is there anyway you can put a banana in the icing to make it have a little bit of flavor

  • Richard says:

    It was very good. I made some modifications to give it a little more zing and texture. Made 1/2 of the recipe since I didn’t have enough bananas. Added a teaspoon of allspice. Mixed soaked and microwaved golden raisins with the bananas. It took a little loner to bake. Frosting was awesomely good — light and fluffy.

  • Rose Senese says:

    I used the 2 tsp baking soda to 3 cups flour and the cake didn’t rise.. so disappointed. My husband did some research and it is suggested 1 1/2 tsp per cup of flour!

    • Amanda Rettke says:

      Did you use SELF RISING flour, as the recipe is written?

  • Ruth Ann says:

    As written, this is the wrong ratio of baking powder to flour. Instead of 2t for 3 cups of flour this should have been 4.5t (1.5 per cup of flour). I understand mistakes but several people have pointed this out and their comments have not been addressed. Please correct before someone else wastes their time and money on this.

    • Amanda Rettke says:

      It is the correct ratio if you use the correct flour.

  • Beth says:

    Banana cake with chopped black walnuts is my favorite!!!

  • Judy says:

    10×15 pan what about the height ?

    • Elizabeth Keeney says:

      Hi, Judy! I work with iambaker and am happy to help with questions. We used a baking dish about 1 1/2 inches in height. I hope that helps, and have a great day!

  • Tanya says:

    Love it….