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Banana Cake with Cinnamon Cream Cheese Frosting

Moist, dense, and perfectly spiced, this easy homemade Banana Cake recipe is the perfect way to use up ripe bananas. Topped with a whipped cinnamon cream cheese frosting, this banana dessert is absolutely irresistible!

A slice of homemade banana cake on a plate

Easy & Moist Banana Cake Recipe

This moist Banana Cake recipe features all the things I love about banana cake, plus it’s topped with a whipped cinnamon cream cheese frosting. It’s an easy, irresistible banana dessert!

I’m the kind of person who buys twice as many bananas as I know we’ll consume, just so I can have some brown and ugly, overripe ones to bake with. Our go-to recipes are my grandma’s banana muffins and my aunt’s sour cream banana bread – both favorites of mine since I was a kid!

So I took the elements I already know and love from the banana muffins and banana bread, and created this easy banana cake recipe.

The cake is moist and dense, and full of fresh banana and cinnamon-spiced flavor.

And every great banana cake knows it must be topped with a layer of cream cheese frosting. This sweet, tangy frosting is a magical combination of cream cheese and butter that’s whipped until it’s smooth and fluffy. It’s flavored with a bit of cinnamon and allspice, such an extra special treat!

This is one big pan of delicious comfort. Just one more reason for me to keep on buying too many bananas!

Homemade banana cake topped with cream cheese frosting and banana slices

Why You’ll Love This Easy Banana Dessert

Here are a few reasons why I think you’ll fall head over heels for this banana cake.

ingredients needed for banana cake

What You’ll Need

Both parts of this recipe – the cake and the cream cheese frosting – are made with just a handful of ingredients.

See the recipe card below for exact measurements and full instructions.

For the Banana Cake:

ingredients needed for cinnamon cream cheese frosting

For the Cinnamon Cream Cheese Frosting:

How to Make Banana Cake with Cream Cheese Frosting

This homemade banana cake recipe requires just a few minutes of prep and about 30-35 minutes of baking time. Just allow time for the cake to cool before adding the frosting.

Banana cake topped with cream cheese frosting and banana slices

Tips for Success

Here are a few tips for making the best banana cake with cream cheese frosting.

Overhead view of a slice of banana cake with cream cheese frosting

Serving Suggestions

Before serving, feel free to add some fresh banana slices to the top of the cake – or simply add a couple banana wheels to the top of individual pieces.

This cake pairs nicely with tea and coffee as a morning snack or afternoon dessert. A glass of cold milk is also good.

The cake is also really lovely with some fresh blueberries and/or strawberries on the side.

While you can certainly enjoy it at room temperature, for a softer cake experience, I actually prefer it chilled. So I like to make it in advance and refrigerate it first!

A slice of homemade banana cake on a plate with a bite missing

How to Store Leftover Banana Cake

Banana cake with cream cheese frosting should be stored, covered, in the fridge. It will keep well for up to 5 days.

To eat at room temperature, remove from the fridge at least 30 minutes prior to eating. Or enjoy cold, straight from the fridge (yes!).

More Banana Recipes:

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A slice of homemade banana cake on a plate

Banana Cake with Cinnamon Cream Cheese Frosting

Yield: 24 servings
prep time: 20 minutes
cook time: 30 minutes
total time: 50 minutes
Moist, dense, and perfectly spiced, this easy homemade Banana Cake recipe is the perfect way to use up ripe bananas. Topped with a whipped cinnamon cream cheese frosting, this banana dessert is absolutely irresistible!
5 Stars (3 Reviews)
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Ingredients

for the banana cake:

  • cups well-mashed very ripe banana (from 3 to 4 large bananas)
  • cups sugar
  • ¾ cup 12 tablespoons unsalted butter, melted
  • ½ cup sour cream
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups white whole wheat flour
  • teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon Morton kosher salt
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice

for the cinnamon cream cheese frosting:

  • 6 ounces full-fat cream cheese softened at room temperature (make sure it’s not overly soft)
  • 6 tablespoons unsalted butter softened at room temperature (make sure it’s not overly soft)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • cups powdered sugar

Instructions

  • For the banana cake: Preheat oven to 350° F. Lightly spray a 9'' x 13'' pan with cooking spray and set aside.
  • In a large bowl, thoroughly mash the bananas until they are mostly smooth, with only some small lumps. Add the sugar, butter, and sour cream, and stir to combine. Add the eggs one at a time, stirring to combine after each addition. Then stir in the vanilla.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and allspice.
  • Add half the flour mixture to the banana mixture, and fold to combine. Then add the other half of the flour mixture, folding again. Spread batter evenly in prepared pan.
  • Bake for 30-35 minutes, or until nicely browned and a toothpick comes out with no wet batter. The cake surface should not jiggle, and it should bounce back when you gently press on the center. Remove from oven and let cool completely before frosting.
  • For the cinnamon cream cheese frosting: With an electric stand mixer, beat cream cheese and butter on medium to medium-high speed, until smooth. Scrape down the bowl.
  • Add vanilla, cinnamon, and allspice. Beat again to combine. Scrape down the bowl.
  • With the mixer on low speed, slowly add the powdered sugar until just incorporated. At this point the frosting will have a very loose consistency. Scrape down the bowl.
  • Turn up speed up to medium-high and beat until frosting is thick and aerated, with a fluffy whipped texture – about 90 seconds.
  • To finish: Spread frosting evenly over cake. Slice to serve.

Notes

Store any leftover cake in the refrigerator for up to 5 days. I really like to eat this cake cold. :)
Adapted from my favorite banana bread and banana bread muffins.

Nutrition Information:

Serving: 1 Calories: 212kcal Carbohydrates: 34g Protein: 3g Fat: 8g Saturated Fat: 4g Polyunsaturated Fat: 3g Cholesterol: 42mg Sodium: 152mg Fiber: 2g Sugar: 22g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
A slice of homemade banana cake
A slice of homemade banana cake on a plate