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!
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 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.)
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 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!
Banana Cake with Cream Cheese Frosting
Ingredients
Banana Cake
- ⅔ cup (152g) unsalted butter, melted
- 8 ripe (3 cups)bananas, mashed
- 1½ cups (300g) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups (360g) sifted, self-rising flour
- 1 teaspoon kosher salt
Cream Cheese Frosting
- 1½ cups (357g) cold heavy whipping cream
- 8 ounces package cream cheese, room temperature
- 1 cup (120g) confectioners sugar
- ⅛ teaspoon table salt
- 1 teaspoon vanilla extract
Instructions
Banana Cake
- Preheat oven to 350°F. Prepare a 10x15-inch baking pan with butter and flour or non-stick spray.
- Melt butter and set aside to cool slightly.
- In a large bowl, mash bananas with a fork or with a hand-held mixer.
- Add butter, sugar, eggs, and vanilla and mix well.
- Add in the flour and salt and stir until all ingredients are incorporated.
- 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
- 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.
- 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.
- Remove bowl from stand mixer and gently fold whipped cream into cream cheese mixture.
- 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.
Video
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
You said use 2 tspns of baking powder to the equivalent amount of all purpose flour. What do you mean? Use the amount of flour you have in the recipe, plus 2 teaspoons of baking powder? If you google how to make self rising it says 2 tspns baking powder, plus 1/4 tspn salt per each cup of all purpose flour, so I’m confused. Thanks for your help!
I used 3 cups of bread flour instead of self rising flour. Followed all instruction but it didnt turn out well.
Hi, Preethi! I work with iambaker and am happy to help with questions and comments. Bread flour is very different from self-rising flour. Bread flour has a much higher protein content which would affect the results of the banana cake. I hope this helps, and have a great day!
Should I sift the flour before or after measuring?
Before
my cake took 35 minutes to bake. checked at 20 minutes and it was just batter.
CAN I USE THIS RECIPE FOR CUPCAKES?
OMG !!! Best banana cake ever honestly. I added a little cinnamon too. My favourite cake now. Thank you.
This cake is divine! Perfect texture and lovely banana flavor. I cooked mine in a white ceramic dish and it did take 40 minutes but came out great with a beautiful browned top.
Can I used salted butter and omit the salt?
You can.
This cake is my go-to cake when I love to empress knowing every mouthful will be pleasurable. Thank you 💕
Is Iambaker sure about the baking time listed? All the other banana cake recipes I looked at have a much longer baking time. Most cakes won’t be done in 18-20 minutes unless its cupcakes.
If you are using the correct size pan, then yes! It’s the perfect time.