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!
![BananaCake-BLOG3](https://iambaker.net/wp-content/uploads/2018/09/BananaCake-BLOG3-400x400.jpg)
Banana Cake with Cream Cheese Frosting
Ingredients
Banana Cake
- โ cup (152g) unsalted butter, melted
- 8 ripe (3 cups)bananas, mashed
- 1ยฝ 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
- 1ยฝ cups (357g) cold heavy whipping cream
- 8 ounces package cream cheese, room temperature
- 1 cup (120g) confectioners sugar
- โ teaspoon table salt
- 1 teaspoon vanilla extract
Instructions
Banana Cake
- Preheat oven to 350ยฐF. Prepare a 10x15-inch baking pan with butter and flour or non-stick spray.ย
- 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.
I donโt have a pan that size. Can I use 9×13 and an additional 9โ pan?
The Best!! A great crowdpleaser.
Looks really good but recipe be cut in half?
Cause itโs a awful lot for two people!
GREAT RECiPES love them all
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!
Looks delicious, will make it after I shop for heavy whipping cream. Love all her recipes.
What size pan is used?
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!
Is there anyway you can put a banana in the icing to make it have a little bit of flavor
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.
I used the 2 tsp baking soda to 3 cups flour and the cake didnโt rise.. so disappointed. My husband did some research and it is suggested 1 1/2 tsp per cup of flour!
Did you use SELF RISING flour, as the recipe is written?