Banana Cake with Cream Cheese Frosting


for the cake

  • 1 ½ cups mashed ripe bananas (about 4 bananas)
  • 3 cups flour
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt
  • ¾ cup unsalted butter
  • 2 cups plus 2 tablespoons sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 ½ cups buttermilk
  • 1/3 cup chopped walnuts (optional)

for the frosting

  • 2 (8-ounce) packages cream cheese, at room temp
  • 11 tablespoons unsalted butter , at room temp
  • 1 ½ cups confectioners’ sugar , plus more if needed
  • 1 tablespoon vanilla


make the cake

  1. Preheat the oven to 275°F. Grease and flour two round 9-by-2-inch cake pans. In a small bowl, mash the bananas and set aside. In a separate bowl, whisk together the flour, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the sugar until light and fluffy, then beat in the eggs one at a time. Add the vanilla and then beat in the flour mixture alternately with the buttermilk. Fold in the mashed banana mixture and divide the batter evenly between the prepared cake pans. Bake the cakes for 55 to 60 minutes until a toothpick inserted comes out clean.Remove the cakes from the oven, place them on baking sheets to cool completely.

Make the frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the butter and beat until smooth, scraping down the sides as needed. Sift the confectioners’ sugar into the bowl, then add the vanilla extract and beat until light and fluffy, about 2 minutes.
  2. Remove the cakes from the freezer and transfer one cake onto your serving platter. Top the cake with half of the cream cheese frosting. Place the second cake on top and frost it with the remaining cream cheese frosting. Sprinkle the top of the cake with the chopped walnuts (optional). Slice and serve.

Recipe Notes

Adapted from Just a Taste