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A fork full of cake with frosting next to a piece of cake.

Easy Banana Cake with Cream Cheese Frosting

This easy banana cake is hands down the BEST I've ever eaten - it's moist, soft and slathered with incredibly decadent cream cheese frosting.
5 from 2 votes
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Course: Dessert
Cuisine: cakes
Prep Time: 15 minutes
Cook Time: 45 minutes
Cool Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 12 serves
Calories: 636kcal

Equipment

  • Beaters, stand-mixer or Thermomix
  • Oven

Ingredients

For the banana cake

  • 3 large ripe bananas (approximately 1 and ½ cups or 400g)
  • 375 g plain flour
  • 1 tsp baking powder
  • 1 tsp bi-carbonate soda
  • ¾ tsp ground cinnamon
  • pinch of salt (approx ½ tsp)
  • 170 g (¾ cup) unsalted butter room temperature
  • 200 g (1 cup) raw sugar granulated sugar
  • 100 g (½ cup) brown sugar light or dark
  • 3 eggs room temperature
  • 2 tsp vanilla extract
  • 375 ml (1 and ½ cups) buttermilk see notes

Cream Cheese Frosting

  • 250 g full fat cream cheese room temperature
  • 115 g butter room temperature
  • 360 g (3 cups) icing sugar confectioners sugar
  • 2 tsp vanilla extract

Instructions

Conventional Method

  • Preheat oven to 175 degrees celsius (fan-forced). Grease a round 23cm cake tin.
  • Mash the bananas with a fork and set aside.
  • Sift the plain flour, baking powder, bi-carbonate soda, cinnamon and salt together. Set aside.
  • Place the room temperature butter into a large bowl. Add the raw sugar and brown sugar. Use hand-held beaters or a stand mixer to beat on high speed for 4-5 minute or until pale, smooth and creamy.
  • Add the eggs, vanilla extract and bananas and beat on medium speed until combined.
  • Alternate adding the dry ingredients with the buttermilk and continue mixing on low until only just combined (it's fine for the mixture to be a little lumpy).
  • Pour the cake mixture into the prepared tin and bake for 45-50 minutes (see notes). The cake is ready when a skewer inserted into the middle comes out clean.
  • Remove the cake from the oven and leave in the baking tin for 15 minutes. Turn onto a wire rack to cool completely.
  • To make the cream cheese frosting, beat the room temperature cream cheese and butter on high speed until smooth, pale and creamy (approximately 3 minutes).
  • Add the sifted icing sugar and vanilla and mix on low speed, slowing increasing to high speed for 3 minutes. If the frosting is too thick, add up to a tablespoon of milk and beat through.
  • Spread the frosting over the cooled cake. Store in an airtight container in the fridge up to 3 days.

Thermomix Method

  • Preheat oven to 175 degrees celsius (fan-forced). Grease a round 23cm cake tin.
  • Place the plain flour, baking powder, bi-carbonate soda, cinnamon and salt into the Thermomix bowl. Sift by mixing for 5 seconds on Turbo. Set aside in a separate bowl.
  • Place the bananas into the Thermomix bowl and mix for 5 seconds, Speed 4.
  • Insert the butterfly. Add the room temperature butter and mix for 1 minute, Speed 3.
  • Add the raw sugar and brown sugar and mix for 2 minutes, Speed 3.
  • Add the eggs, vanilla extract and bananas and mix for 30 seconds, Speed 2. Remove the butterfly.
  • With the blades turning on Speed 2, alternate adding the dry ingredients with the buttermilk and continue mixing until only just combined (it's fine for the mixture to be a little lumpy).
  • Pour the cake mixture into the prepared tin and bake for 45-50 minutes (see notes). The cake is ready when a skewer inserted into the middle comes out clean.
  • Remove the cake from the oven and leave in the baking tin for 15 minutes. Turn onto a wire rack to cool completely.
  • To make the cream cheese frosting, add all of the frosting ingredients to a clean Thermomix bowl and mix for 30 seconds, Speed 5 or until smooth

Video

Notes

RECIPE NOTES & TIPS
Ripe bananas - When it comes to baking with bananas, the riper they are, the better and sweeter they will be!! So don’t throw out your old spotty, brown bananas!
Room temperature ingredients - One of the biggest tricks to baking the perfect cake is to ensure that all of your cold ingredients are brought to room temperature before using.
Creaming - When creaming the butter and sugars, ensure you beat them for at least 4-5 minutes or until very pale, creamy and smooth. It’s tempting to stop after a minute or two, but those extra few minutes will make a HUGE difference to the lightness of your cake!
Butter - you can use either salted or unsalted butter in the cream cheese frosting (I prefer salted).
Curdled mixture - This is completely fine! Once you add the dry ingredients, the mixture will become smooth again.
Buttermilk - If you don't have buttermilk you can make your own by adding 1 tablespoon of white vinegar or lemon juice to every 1 cup of regular milk, allowing to sit for a few minutes and then using as buttermilk. Buttermilk is the key to a deliciously moist banana cake.
Cooking time - the cooking time can vary greatly depending on your oven. I recommend checking the cake after 45 minutes and then every 5-10 minutes afterwards until cooked through.
Testing the cake - You will know that the cake is ready when a skewer inserted into the middle comes out clean.
Over-browning - Don’t worry! Simply place a sheet of foil loosely over the top of the cake and continue baking until cooked through
Storing leftovers - you can keep this banana cake in an airtight container (or covered with plastic wrap) for up to 5 days (but it’s best within 3 days).
Freezing the whole (unfrosted) cake – you can make the cake ahead of time and freeze it (without frosting on) as a whole by wrapping in plastic wrap and then a layer of foil.
Freezing individual (frosted) pieces - If you’re freezing individual slices (with or without frosting) – place them into ziploc bags or an airtight container. Defrost in the fridge overnight before allowing to come to room temperature and consuming.
 
 

Nutrition

Calories: 636kcal | Carbohydrates: 88g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 118mg | Sodium: 228mg | Potassium: 287mg | Fiber: 2g | Sugar: 60g | Vitamin A: 1003IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 2mg