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.
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!!!
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.
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!!
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!
This was the best cake ever. I topped it with a teaspoon of strawberry jelly. Delicious. Thanks so much 🙏👩🏻🍳
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!
So glad you enjoyed it!! Definitely one of our favorites! <3
Can I use the bananas I froze when they started turning brown?
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.
Do you have to refrigerate left over cake due to the frosting?
I do not, but you sure can.
Can I bake the banana cake in a 9by 13 pan? If so what temp and how long. That is the biggest pan I have…
Hi, Karen! I work with iambaker and am happy to help with questions. Yes, you could bake the cake in a 9×13-inch pan. Keep the temperature the same, but you will have to keep an eye on the cake for baking time since we have not made it in that size pan. Have a great day!
Can it be count down for a 8×8 pan
Hi, Molly! I work with iambaker and am happy to help with questions. We have not adjusted the recipe for an 8×8-inch pan. However, if you click on the number of servings, you can adjust the measurements that way. I hope this helps, and have a great day!
Hi Amanda my cake did not rise. Is there supposed to be baking powder or soda in it?
If you used self-rising flour you do not need to add baking powder or baking soda.
Can you use just 2 ripe bananas? Also can whole milk be substituted for the heavy cream
If you do not have the heavy cream in hand for the icing?
Hi, Valerie! I work with iambaker and am happy to help with questions. It’s all about the banana flavor in the banana cake so I would keep the number of bananas used close to the amount the recipe calls for. Also, heavy cream works best for the frosting. Have a great day!