Banana Cake with Cream Cheese Frosting is the majestic, crowd-feeding finale to any gathering, a magnificent sheet cake that transforms overripe bananas into a moist, tender, and spiced masterpiece, all crowned with a tangy, luscious blanket of frosting. This recipe is a grand-scale celebration of classic baking, where the natural sweetness and intense flavor of deeply ripe bananas are amplified by the warm whisper of cinnamon, creating a cake base that is deeply aromatic and impossibly soft. The method is one of careful balance: creaming butter and sugars to a pale, airy fluff provides the structure, while alternating additions of the spiced flour mixture and rich buttermilk ensure a fine, even crumb that remains exceptionally moist. The sheer volume—baked in a professional-sized half-sheet pan—makes it the undisputed champion for potlucks, parties, and family reunions, guaranteeing a slice for everyone with minimal fuss.
The true brilliance of this cake lies in its perfect pairing with the frosting. The cream cheese frosting is not an afterthought but an essential component, its bright tang and creamy richness cutting through the cake’s dense sweetness to create a harmonious bite. The frosting itself is a masterclass in texture, beaten until ethereally light and fluffy, with a hint of cinnamon echoing the spice within the cake. As it chills, the cake’s flavors deepen and the frosting sets to a perfect, sliceable consistency. This is more than just a cake; it’s a nostalgic, comforting, and generously shareable treat that elevates the humble banana bread into a celebratory centerpiece, proving that the most beloved desserts are often those that marry humble ingredients with flawless, time-tested technique.
Why You’ll Love This Recipe:
- Unbelievably Moist & Flavorful: Packed with ripe bananas and buttermilk for a supremely tender, aromatic crumb that stays moist for days.
- Perfect for a Crowd: Bakes in a large half-sheet pan, yielding enough generous servings for any party or gathering.
- Iconic Flavor Pairing: The tangy, creamy frosting perfectly balances the sweet, spiced banana cake for a match made in dessert heaven.
- Make-Ahead Dream: Both the cake and frosting can be made ahead, and the flavors improve after a day in the fridge.
- Foolproof & Forgiving: A straightforward, classic mixing method yields consistently spectacular results.
Ingredients:
For the Banana Cake:
4 large, very ripe bananas (about 2 cups mashed)
3 ½ cups (437g) all-purpose flour, spooned & leveled
1 ¼ teaspoons baking powder
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon fine sea salt
¾ cup (1 ½ sticks / 170g) unsalted butter, softened
1 ¼ cups (250g) granulated sugar
½ cup (100g) packed light brown sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 ½ cups (360ml) buttermilk, at room temperature
For the Cream Cheese Frosting:
8 oz (226g) full-fat cream cheese, softened
½ cup (1 stick / 113g) unsalted butter, softened
1 teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon fine sea salt
3 cups (360g) powdered sugar, sifted
Instructions:
Step 1: Prepare the Pan and Oven
Preheat oven to 350°F (175°C). Grease the bottom and sides of a 13×18-inch half-sheet pan. For absolute certainty of release, line the bottom with parchment paper after greasing.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Step 3: Mash Bananas and Cream Wet Ingredients
In a medium bowl, mash the bananas with a fork until smooth. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy, about 1 minute. Add both sugars and beat on medium-high for 3-4 minutes, until light and fluffy. Scrape down the bowl. With the mixer on low, add the eggs one at a time, beating well after each. Beat in the vanilla. Add the mashed bananas and mix until combined.
Step 4: Combine Wet and Dry Ingredients
With the mixer on low, add about one-third of the dry ingredients, mixing until just combined. Pour in half of the buttermilk and mix. Repeat with another third of the flour, the remaining buttermilk, and finally the last of the flour. Mix only until no dry streaks remain; do not overmix.
Step 5: Bake
Pour the batter into the prepared sheet pan. Use an offset spatula to spread it into a perfectly even layer, reaching all corners. Bake for 25-35 minutes, rotating the pan halfway through. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The top will be golden brown.
Step 6: Cool Completely
Place the pan on a wire rack and let the cake cool completely in the pan, about 2 hours.
Step 7: Make the Frosting
In a clean mixer bowl, beat the softened cream cheese and butter together on medium speed until completely smooth and creamy, about 2 minutes. Beat in the vanilla, cinnamon, and salt. Reduce speed to low and gradually add the sifted powdered sugar. Once incorporated, increase speed to medium-high and beat for 2-3 minutes until very light and fluffy.
Step 8: Frost and Chill
Spread the frosting evenly over the completely cooled cake. For clean slices, cover and refrigerate the frosted cake for at least 1-2 hours to set the frosting. Use a large, sharp knife to cut into squares. Serve cool or at room temperature.
Tips:
- Banana Ripeness is Key: Use bananas with completely black peels for the strongest, sweetest flavor and easiest mashing.
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smooth, evenly textured batter.
- Don’t Overmix: Once you add the flour, mix only until the last streaks disappear. Overmixing leads to a tough cake.
- Even Spreading: Taking time to spread the batter evenly ensures the cake bakes uniformly without thin, overcooked edges.
- Frosting Consistency: If your frosting seems too soft to spread, refrigerate it for 20 minutes. If too thick, add a teaspoon of milk or cream.
Storage Options:
- Refrigerator: This cake must be stored covered in the refrigerator due to the cream cheese frosting. It will keep beautifully for up to 5 days.
- Freezing: You can freeze the unfrosted cake. Cool completely, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the fridge. Frosting can also be frozen separately. Thaw both before frosting.
- Make-Ahead: Bake and cool the cake up to 1 day ahead. Wrap tightly and store at room temperature. Make the frosting up to 2 days ahead and store covered in the fridge; let it come to a spreadable consistency before using.
Banana Cake with Cream Cheese Frosting is the ultimate shareable dessert—a moist, flavorful, and generously frosted treat that turns simple ingredients into a cause for celebration. It’s a recipe that promises and delivers pure, unadulterated joy with every single slice.
