This banana cake is a blend between a moist cake and dense banana bread and it is incredible. I served it to my family on a Sunday evening with coffee and we all pretty much marveled at its deliciousness.

I made this cake because the frozen bananas in my freezer were taking up precious space but another banana bread loaf sounded boring. I searched Pinterest and found this awesome recipe, and modified it a bit to include my favorite cream cheese frosting.


I’m no professional baker or cake decorater so these layers are uneven. I could have frosted the entire cake to make it a bit more pretty, but I am a fan of naked cakes and I felt like this cake is maybe a tad on the healthier side with all the bananas, so I hesitated to over frost it.


The slices of this cake were lovely, but I didn’t want to cut and slice the cake simply for photos. I wanted the cake in all it’s glory when my family arrived.


Even though I didn’t frost the entire cake, there was still plenty of frosting goodness to go around.

Next time you have overripe bananas taking up space give this awesome banana cake a try. Be sure to enjoy it with a mug of hot coffee. And don’t be afraid to eat it for breakfast. 

banana cake with cream cheese frosting
  • Cake
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ cups mashed bananas, about 4 bananas
  • 1 tsp lemon juice
  • ½ cup butter, softened
  • ¼ cup vegetable oil
  • 1¼ cups granulated sugar
  • ½ cup packed light-brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1½ cups buttermilk
  • Cream cheese frosting
  • 8 oz cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 sticks unsalted butter (1/2 cup), softened
  • ½ teaspoon vanilla extract
  1. Preheat oven to 325 degrees.
  2. Grease 2 9-inch round cake pans with oil, then dust evenly with flour and shake off excess.
  3. In a mixing bowl, whisk together flour, baking soda and salt for 30 seconds. Set aside.
  4. Mash bananas with 1 tsp lemon juice.
  5. In the bowl of an electric stand mixer fitted with paddle attachment, whip together butter, 2 Tbsp vegetable oil, granulated sugar and light brown sugar on medium-high speed until pale and fluffy, occasionally scraping down sides and bottom of bowl, about 3 minutes.
  6. Stir in remaining 2 Tbsp vegetable oil.
  7. Blend in eggs one at a time, mixing until combined after each addition.
  8. Stir in vanilla and mashed bananas.
  9. With mixer set on low speed, slowly add flour mixture alternating with buttermilk in 3 separate batches, beginning and ending with flour mixture and mixing just until combined after each addition.
  10. Divide batter evenly among prepared cake pans and spread batter into an even layer.
  11. Bake in preheated oven 45 - 50 minutes, until toothpick inserted into center comes out clean. Allow to cool completely then frost with Cream Cheese Frosting.
  12. For the cream cheese: In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated.
  13. Increase the speed to high, and mix until light and fluffy, about 5 minutes.
  14. Reduce the speed of the mixer to low.
  15. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally).
  16. Store in the refrigerator until somewhat stiff, before using.