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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  • Jess Knight says:

    This sounds delicious! Never thought about how the cinnamon makes it more banana bready. Trying this out soon!

  • Maryam says:

    Thanks for this recipe.can I use margarine instead of unsalted butter and can i use normal salt.

    • Amanda says:

      You can use margarine, but the flavor will not be as good as if you had used butter. And yes, you can use table salt or simply omit the salt.

  • Dawn Blanton says:

    I just read your banana cake recipe. Can you please give me the breakdown if I want to use a BUNDT pan?

    • Amanda says:

      I have not made this recipe in a bundt pan so cannot speak to its effectiveness.

  • Renee says:

    Can I use this for cupcakes?

  • Angela says:

    I’m always super excited when I open my email and there’s something from I AM baker, yay!

    Making the banana cake for our annual pumpkin carving party and would like to make it as a layer cake. Any suggestions? Thanks!!

    • Carla says:

      I would love tips for layering this too!

  • Monay says:

    Making this with my son right now. We tasted the batter and it was good. Lol being hungry! Can’t wait till it’s done. Will post an update. Giving 5 stars on the taste of the cake mix alone!

    • Amanda says:

      Can’t wait to find out what you think!!! <3

  • Christiana Lanna says:

    For how long should we mix the bater ( bananas, sugar, eggs … ) before adding the flour of course ? Only to mix it or untill light and flufy, like 5 min or more ?? I have just baked it, only mixing the ingredients as on the vídeo, and the taste is great, perfect ! but it is not as fluffy as looks like on the pictures, it turned out a bit ” heavy “ and a dense . Help me ! A I need it with all this flavor but with the correct texture. What im doing wrong ?
    Thanks a lot !
    Big Kiss from Brasil !!!!

    • Ladyinred says:

      Did you use self rising flour because I didnt see that and just used flour instead. Needed to put in bold or add if no self rising flour do this in recipe part. I have to have to gluten free and therefore no self rising flour.

      • Amanda says:

        It is listed as “self rising flour” in the ingredients

  • Victoria says:

    Have you tried this with coconut or almond flour?

    • Amanda says:

      I have not.

  • Anne says:

    Hi Amanda! Thanks for this awesome recipe.I just made it today and my family loved it! I added 2tbsp of sour cream for extra softness. It’s perfect with vanilla ice cream too.

    • Amanda says:

      Love that Anne!

  • Sally Byers says:

    I would love to get recipes in my e’mail!! They sound delicious!

    • tammy vannote says:

      does this cake need to be refrigerated with the whipcreme frosting?

  • Phil Currie says:


  • Lisa Anderson says:

    I was excited to see this recipe because it sounded so good. I’ve had such great luck with several of your other cakes. I made this last night and it did not disappoint. The frosting is delightful! The whipped cream adde in really cuts down on the sweetness which is great! Highly recommend it.

  • Angie says:

    Banana cake looks good

  • Rabee Mohammed says:

    Awesome I really love the recipe because is very simple.

  • Linda says:

    Can I skip kosher salt

  • John says:

    Ours didnt come out cakey..

    • Amanda says:

      Oh no! What would you describe the consistency as? Did it taste good?

  • Hissana says:

    Hello Amanda can u please guide me if I use plain white flour instead of self rising flour then shud I use baking soda and baking powder for the substitute?

  • Dianne says:

    How long would I bake for in a sheet pan?

  • Alice Tan says:

    Can you tell me 350F is _____C

  • Brenda says:

    Best banana cake ever!The frosting is da bomb!

  • Veena says:

    Hi Amanda, thank you for inspiring me with your splendid recipes !

    Having difficulty in baking eggless cakes. Do you have recipes omitting the eggs for cakes that are light.

    • Linda says:

      Have you tried the “crazy cake” recipes? They have no eggs. If you’ve never tried the Pinterest site, please join! You can find lots of recipes for anything!! Good luck

  • Joanne m Madigan says:

    What is the nutritional counts?

  • Virginia Bell says:

    Love it!

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