Moist, tender, and speckled with the sweet, fruity taste of ripe bananas, this easy Banana Cake recipe boasts old-fashioned flavor, slathered in a dream of cream cheese frosting.

A simple but heavenly cake recipe.

While I’m all for a scrumptious loaf of Healthy Banana Bread, it’s not quite the same as a mega-moist, frosting-slathered banana cake.

When the occasion calls for dessert—be it a birthday, a dinner invitation to a friend’s, or a potluck when you want to bring everyone’s favorite dish—this easy moist banana cake delights. It’s perfect for sharing and celebrating.

What really separates it from more virtuous banana bread is the rich cream cheese icing. The tang is so delightful (just ask this Cream Cheese Banana Bread), before you realize what’s happened, you’ll be licking the leftovers right out of the bowl.

Maybe you’ll use a spoon. Maybe not. (Whatever your method, I support you.)

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Ripe Bananas. Mash the bananas, then measure them. Don’t skip the measuring! Bananas vary in size and it’s important to go by measurement, not number, to get the right texture for this banana cake.
• Sugar. A combination of granulated white sugar and brown sugar sweetens the cake, adds extra moisture, and makes it tender.
• Flour. To add some whole grain goodness to this cake, I use a combination of all-purpose flour and white whole wheat flour. If you’d like, you can use additional all-purpose flour instead.
• Buttermilk. To make homemade buttermilk, mix 1/2 tablespoon of white vinegar or lemon juice with 1/2 cup of 2% or whole milk. Let sit for 5 minutes, stir, then use as directed in the recipe.
• Cream Cheese Frosting. Made with light cream cheese to make this cake a little less indulgent and mixed with butter, powdered sugar, and a few drops each of vanilla and almond extract, this cream cheese frosting is proof of pure goodness in the world.

How to Make Banana Cake

Mix the Wet Ingredients. Whisk the mashed banana, eggs, sugars, oil, and vanilla in a large bowl.

Mix the Dry Ingredients. Whisk the flours, baking powder and soda, and salt in another bowl.

Finish the Batter. Fold half of the dry ingredients into the wet ingredients, then stir in the buttermilk, followed by the remaining dry ingredients. Don’t overmix! That over-develops the gluten, giving your cake a denser texture.

Bake. Pour the batter into a cake pan coated with nonstick spray. Bake the banana cake at 350 degrees F for 30 to 35 minutes, or until a toothpick in the center comes out clean. 

Make the Frosting. Beat the cream cheese and butter until they’re well-combined and creamy, then beat in the extracts, followed by the powdered sugar 1/4 cup at a time. 

Frost the Cake. Once the cake is completely cool, slather the frosting over the top. Chill for 20 minutes, then slice and ENJOY!

Recipe Variations

• Add Some Mix-Ins. Mini chocolate chips, chopped walnuts, or pecans add some texture and flavor to this banana cake. Use 1/2 cup.
• Top It. I love banana cake topped with toasted coconut, but you could also use mini chocolate chips or chopped nuts here.
• Try a Different Frosting. Swap the frosting for the chocolate cream cheese icing used in this Almond Joy Cake.