I’m excited to share my Banana Nut Cake, a double-layer recipe with cream cheese frosting and one unexpected trick you’ll want to try.

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I love when something simple becomes unforgettable, and this Banana Cake Cream Cheese Frosting did that for me. I always start with all purpose flour and the syrupy punch of mashed ripe bananas, but it turns into more than just banana bread cake, its a showstopper.

Folks call it Amazing Banana Cake With Cream Cheese Frosting and they are not wrong, it looks fancy but somehow stays homey, messy finger friendly. I kept sneaking slices while testing, thats the honest truth, and even my picky friend asked for the recipe, so yeah, curiosity will get you to the first bite.

Ingredients

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Ripe bananas give natural sweetness, fiber and potassium keep cake super moist.
Cream cheese makes frosting tangy and rich it’s adds protein and calcium.
All purpose flour gives structure carbs for energy but less fiber.
Granulated and brown sugar sweeten, help browning, add calories not nutrients.
Butter and oil give richness, tender crumb and mouthfeel higher in fat.
Eggs bind add protein and moisture help cake rise and set.
Sour cream or yogurt adds slight tang, extra moisture and tender crumb.
Walnuts or pecans add crunch, healthy fats and a toasty flavor.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (200 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

1/2 cup (115 g) unsalted butter, softened

1/2 cup (120 ml) vegetable oil

2 large eggs, room temp

1 teaspoon vanilla extract

1 cup (240 g) sour cream or plain Greek yogurt, room temp

1 1/2 cups mashed ripe bananas, about 3 medium

1/2 cup chopped walnuts or pecans, optional

8 ounces (225 g) cream cheese, softened

1/2 cup (115 g) unsalted butter, softened

3 to 3 1/2 cups (360 to 420 g) confectioners sugar, sifted

1 teaspoon vanilla extract

pinch of salt

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 9 inch round cake pans with parchment and lightly flour or spray with baking spray, its easier than fighting a stuck cake. Measure flour by spooning into the cup and leveling off so you dont end up with a brick.

2. In a medium bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt; set aside.

3. In a large bowl beat 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup softened unsalted butter and 1/2 cup vegetable oil until light and a bit fluffy. Add 2 large eggs one at a time, beating after each, then stir in 1 teaspoon vanilla extract.

4. Mash 1 1/2 cups ripe bananas (about 3 medium) and fold them into the wet mix along with 1 cup room temperature sour cream or plain Greek yogurt. Mix until combined but dont overwork it.

5. Add the dry ingredients to the wet in two additions, folding gently until just combined. If using 1/2 cup chopped walnuts or pecans, fold them in now. Overmixing will make the cake tough so stop when you cant see streaks of flour.

6. Divide batter evenly between the two prepared pans and smooth the tops. Bake for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 22 minutes because ovens vary.

7. Let cakes cool in pans on a wire rack for 10 minutes, then run a knife around the edges and invert onto the rack to cool completely before frosting. Frosting a warm cake will make the frosting slide off so be patient.

8. For the cream cheese frosting beat 8 ounces softened cream cheese and 1/2 cup softened unsalted butter until totally smooth. Gradually add 3 to 3 1/2 cups sifted confectioners sugar, beating after each addition until you reach the sweetness and thickness you like. Stir in 1 teaspoon vanilla extract and a pinch of salt. If frosting is too stiff add 1 tablespoon milk at a time, if too thin add a bit more sugar.

9. Level the cakes if needed, place one layer top side up on your serving plate, spread about a third of the frosting, top with the second layer and crumb coat. Chill 10 minutes to set, then finish frosting the top and sides. Press extra chopped nuts on the sides or sprinkle on top if you want.

10. Store the cake covered in the refrigerator for up to 3 to 4 days. Bring to room temperature for 30 to 60 minutes before serving so the cake is moist and the frosting softens a bit.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Two 9-inch round cake pans, parchment paper and baking spray or flour for greasing
3. Mixing bowls, at least one large and one medium
4. Electric mixer or a sturdy whisk (hand whisk works fine)
5. Measuring cups and spoons plus a kitchen scale for accuracy if you have one
6. Rubber spatula and wooden spoon for folding and scraping
7. Potato masher or fork to mash the bananas
8. Sifter or fine mesh sieve for the confectioners sugar and a large bowl for frosting
9. Wire cooling rack and a serrated knife or cake leveler; toothpick to test doneness

FAQ

Q: Can I use overripe or frozen bananas?

A: Yes, overripe bananas are best, they give the most flavor and sweetness. You need about 1 1/2 cups mashed (roughly 3 medium). If using frozen, thaw and drain any excess liquid before mashing so the batter doesn't get too wet.

Q: What can I swap for sour cream, oil or butter?

A: Sour cream and plain Greek yogurt are interchangeable 1 to 1. Vegetable oil can be used as written for a moist crumb, or swap for melted butter for a richer flavor. You can use light brown sugar for extra moisture. For gluten free use a 1 to 1 cup-for-cup blend, but texture might change slightly.

Q: How do I keep the cake from being dense or gummy?

A: Don’t overmix once you add the flour, mix just till combined. Use room temp eggs and sour cream so the batter emulsifies better. Measure flour by spooning into the cup and leveling off, or weigh 250 g. Bake until a toothpick comes out with a few moist crumbs, not wet batter.

Q: My cream cheese frosting is too runny or too stiff, how fix it?

A: For a thicker frosting, add more sifted confectioners sugar from the 3 to 3 1/2 cup range a little at a time. If it’s too stiff add 1 teaspoon milk at a time till spreadable. Chill for 15 to 30 minutes if it’s too soft before you frost, and always use full fat cream cheese for best texture.

Q: Can I add nuts or other mix-ins without them sinking?

A: Toss the 1/2 cup chopped nuts in a teaspoon of flour before folding them into the batter, that helps them stay suspended. Fold them in at the end, gently, so the batter doesn't deflate. Or sprinkle them on top before baking if you want them mostly on the surface.

Q: How should I store or make this ahead?

A: Unfrosted cake layers stay at room temp 1 to 2 days wrapped tightly, or freeze layers up to 2 months. Frosted cake keeps 3 to 4 days in the fridge in an airtight container. If frozen, thaw in the fridge overnight and bring to room temp before serving for best flavor.

Banana Cake With Cream Cheese Frosting Recipe Substitutions and Variations

Quick swaps for the banana cake, simple and works most times.

All-purpose flour: use a cup-for-cup gluten-free baking blend that already has xanthan gum (no other changes), or swap to whole wheat pastry flour for a nuttier taste — use the same amount but it might be a bit denser, so stir gently and maybe add 1–2 tbsp extra sour cream if batter seems dry.
Granulated sugar: swap 1:1 with coconut sugar for a caramel note, or use maple syrup/honey instead (use about 3/4 cup syrup for each 1 cup sugar, reduce other liquids by ~3 tbsp and lower oven temp by 25°F so it doesn’t brown too fast).
Eggs: for 2 eggs use 1/2 cup unsweetened applesauce, or make flax eggs by mixing 2 tbsp ground flaxseed with 6 tbsp water, let thicken 5 minutes — works fine in quick breads, just don’t overmix.
Cream cheese (frosting): use mascarpone 1:1 for a milder, creamier frosting, or go dairy free with chilled full-fat coconut cream (scoop solids from 1 can, whip with 1 to 1 1/2 cups sifted confectioners sugar and 1/2 tsp vanilla, add a little lemon for tang) — keep frosting cold while spreading.

Pro Tips

1) Weigh your flour if you can, otherwise spoon into the cup and level it dont pack it down or your cake will turn out dense and dry.

2) Use very ripe bananas with lots of brown specks, you can microwave them for 20 to 30 seconds to boost flavor if you want, mash but leave a few small lumps for texture, and fold them in gently so you dont overmix.

3) Bring eggs, sour cream and butter to room temp but dont let the cream cheese get too soft or warm or the frosting will be loose, if that happens chill it for 10 minutes then beat again. Sift the powdered sugar and add it slowly so you can control thickness, add a teaspoon of milk at a time if it needs loosening.

4) Bake on the middle rack, start checking at 22 minutes, use a toothpick, and dont overbake, let the cakes cool 10 minutes in the pans then turn out to finish cooling. Do a thin crumb coat and chill briefly before the final frosting for a cleaner finish.

Banana Cake With Cream Cheese Frosting Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I'm excited to share my Banana Nut Cake, a double-layer recipe with cream cheese frosting and one unexpected trick you'll want to try.

Servings

servings

Calories

701

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Two 9-inch round cake pans, parchment paper and baking spray or flour for greasing
3. Mixing bowls, at least one large and one medium
4. Electric mixer or a sturdy whisk (hand whisk works fine)
5. Measuring cups and spoons plus a kitchen scale for accuracy if you have one
6. Rubber spatula and wooden spoon for folding and scraping
7. Potato masher or fork to mash the bananas
8. Sifter or fine mesh sieve for the confectioners sugar and a large bowl for frosting
9. Wire cooling rack and a serrated knife or cake leveler; toothpick to test doneness

Ingredients

2 cups (250 g) all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (200 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1/2 cup (115 g) unsalted butter, softened
1/2 cup (120 ml) vegetable oil
2 large eggs, room temp
1 teaspoon vanilla extract
1 cup (240 g) sour cream or plain Greek yogurt, room temp
1 1/2 cups mashed ripe bananas, about 3 medium
1/2 cup chopped walnuts or pecans, optional
8 ounces (225 g) cream cheese, softened
1/2 cup (115 g) unsalted butter, softened
3 to 3 1/2 cups (360 to 420 g) confectioners sugar, sifted
1 teaspoon vanilla extract
pinch of salt

Directions

Preheat oven to 350°F (175°C). Grease and line two 9 inch round cake pans with parchment and lightly flour or spray with baking spray, its easier than fighting a stuck cake. Measure flour by spooning into the cup and leveling off so you dont end up with a brick.
In a medium bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt; set aside.
In a large bowl beat 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup softened unsalted butter and 1/2 cup vegetable oil until light and a bit fluffy. Add 2 large eggs one at a time, beating after each, then stir in 1 teaspoon vanilla extract.
Mash 1 1/2 cups ripe bananas (about 3 medium) and fold them into the wet mix along with 1 cup room temperature sour cream or plain Greek yogurt. Mix until combined but dont overwork it.
Add the dry ingredients to the wet in two additions, folding gently until just combined. If using 1/2 cup chopped walnuts or pecans, fold them in now. Overmixing will make the cake tough so stop when you cant see streaks of flour.
Divide batter evenly between the two prepared pans and smooth the tops. Bake for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 22 minutes because ovens vary.
Let cakes cool in pans on a wire rack for 10 minutes, then run a knife around the edges and invert onto the rack to cool completely before frosting. Frosting a warm cake will make the frosting slide off so be patient.
For the cream cheese frosting beat 8 ounces softened cream cheese and 1/2 cup softened unsalted butter until totally smooth. Gradually add 3 to 3 1/2 cups sifted confectioners sugar, beating after each addition until you reach the sweetness and thickness you like. Stir in 1 teaspoon vanilla extract and a pinch of salt. If frosting is too stiff add 1 tablespoon milk at a time, if too thin add a bit more sugar.
Level the cakes if needed, place one layer top side up on your serving plate, spread about a third of the frosting, top with the second layer and crumb coat. Chill 10 minutes to set, then finish frosting the top and sides. Press extra chopped nuts on the sides or sprinkle on top if you want.
Store the cake covered in the refrigerator for up to 3 to 4 days. Bring to room temperature for 30 to 60 minutes before serving so the cake is moist and the frosting softens a bit.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.