Banana Cake with Cream Cheese Frosting

by | Mar 28, 2017

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Belinda Jeffrey touts this as “The Most Fabulous Banana Cake”. I made the full decadent recipe, consisting of a moist fragrant banana cake, sandwiched with cream cheese frosting and topped with even more cream cheese frosting. If you are a sweet-tooth, this is the option for you.

Easy Fabulous Banana Cake Recipe

Belinda Jeffrey touts this as “The Most Fabulous Banana Cake”. With a bunch of over-ripe bananas in the kitchen calling to me, how could I not try this contender for best banana cake recipe? I made the full decadent recipe, consisting of a moist fragrant banana cake, sandwiched with cream cheese frosting and topped with even more cream cheese frosting. If you are a sweet-tooth, this is the option for you. Warning: it might put you into a sugar coma. Otherwise, the cake is indeed fabulous all by itself or with just a lick of cream cheese frosting on top.

ULTIMATE BANANA CAKE WITH CREAM CHEESE FROSTING

Makes: one 23-26cm round cake       Difficulty: easy

EQUIPMENT:

23cm deep round Cake tin OR 26cm Ring/Tube tin

INGREDIENTS:

Cake

225g Plain Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Bicarbonate Soda
2-3 large ripe Bananas
350g Caster Sugar
2 large eggs
125g Unsalted Butter, softened to room temperature
100ml Buttermilk
1 1/2 teaspoons Vanilla Extract

Cream cheese Frosting (Makes enough for a layer cake. Half to ice just the top only)

250g Cream Cheese, softened to room temperature
125g Unsalted Butter, softened to room temperature
500g Icing Sugar Mixture
1 1/2 teaspoons Vanilla Extract

METHOD:

Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Grease your cake tin with non-stick spray.

Add the flour, baking powder, salt and bicarbonate soda to a large bowl. Stir them together until they are mixed evenly.

Mash the bananas to a puree. Measure 1 cup (250g) of banana pulp and add to the bowl of an electric mixer. Add the caster sugar, vanilla extract and eggs. Beat together until the ingredients are evenly combined.

Chop the soft butter into small chunks. Add to the electric mixer bowl and beat together until all the butter is evenly incorporated. Stir in the buttermilk. Don’t worry if the batter looks weirdly curdled or split at this point.

Make a well in the middle of the dry ingredients. Pour in the wet ingredients and gently fold them together until only just combined. Pour the cake batter into the cake tin and smooth the top.

Check the oven has reached the correct temperature. Place the cake tin on the middle rack of the oven. Baking time will vary depending on the cake tin you chose: the ring tin will bake faster so expect the cake to be done in 30-35 minutes. If you used a round cake tin expect 40-50 minutes. Whatever you do, don’t open the oven door until the cake is close to fully baked. This cake is very prone to sinking if you disturb it while it’s still quite wet.

The cake is ready when a skewer inserted into the middle comes out clean and the top springs back when lightly touched. Remove cake from the oven and let it cool in the tin for at least 10 minutes before turning it onto a wire rack to cool.

The cake is very sweet and fine to serve without frosting if you like.

Cake Assembly

This depends on your level of sweet-toothedness. Leave the cake without frosting if you don’t like things too sweet. Or, you can leave the cake as a single layer and add frosting to the top. Or for the full decadent sugar-fest experience, cut the cake in half horizontally and add frosting to the middle layer, sides and on top.

To make the frosting: add the softened butter, softened cream cheese and vanilla to the bowl of an electric mixer. Beat them together until smooth. Add in the sifted icing sugar and beat together until smooth.

BAKING TIPS:

  • This cake will keep refrigerated for up to 1 week
  • Don’t open the oven door while the cake is baking. It’s likely to collapse if the cake batter is still wet and developing its structure. If you peer through the oven door glass and the top centre looks glossy and wet, don’t touch the cake.
  • Try not to over-mix when you’re folding the wet and dry ingredients together otherwise the cake can get too rubbery.
  • The icing quantity makes more than enough to spread a layer in the middle of the cake and on top. Half the quantities if you just want a single-layer cake with frosting on top.
  • If you’re making the frosting on a hot day, you might need to place it in the fridge for 15 minutes to firm back up before using it to decorate the cake.

Adapted from Mix & Bake by Belinda Jeffery

Banana Cake with Cream Cheese Frosting

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Moist fragrant banana cake sandwiched with cream cheese frosting and topped with even more cream cheese frosting.
Banana Cake with Cream Cheese Frosting
Course Cake
Cuisine Baking
Servings 8 slices, at least
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 45 minutes cooling

Ingredients

slices, at least
Banana Cake
  • 225 g Plain Flour
  • 3 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Bicarbonate Soda
  • 2 large Bananas
  • 350 g Caster Sugar
  • 2 Eggs
  • 125 g Unsalted Butter softened to room temperature
  • 100 ml Buttermilk
  • 1 1/2 teaspoons Vanilla Extract
Cream Cheese Frosting
  • 250 g Cream Cheese softened to room temperature
  • 125 g Unsalted Butter softened to room temperature
  • 500 g Icing Sugar
  • 1 1/2 teaspoons Vanilla Extract

Instructions

Banana Cake
  1. Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Grease a 23cm round cake tin with non-stick spray.
  2. Add the flour, baking powder, salt and bicarbonate soda to a large bowl. Stir them together until they are mixed evenly.
  3. Mash the bananas to a puree. Measure 1 cup (250g) of banana pulp and add to the bowl of an electric mixer. Add the caster sugar, vanilla extract and eggs. Beat together until the ingredients are evenly combined.
  4. Chop the soft butter into small chunks. Add to the electric mixer bowl and beat together until all the butter is evenly incorporated. Stir in the buttermilk. Don’t worry if the batter looks weirdly curdled or split at this point.
  5. Make a well in the middle of the dry ingredients. Pour in the wet ingredients and gently fold them together until only just combined. Pour the cake batter into the cake tin and smooth the top.
  6. Check the oven has reached the correct temperature. Place the cake tin on the middle rack of the oven. Bake for about 40-50 minutes. Don’t open the oven door early into the baking time. This cake is prone to sinking if you disturb it while it’s still rising.
  7. The cake is ready when a skewer inserted into the middle comes out clean and the top springs back when lightly touched. Remove cake from the oven and let it cool in the tin for at least 10 minutes before turning it onto a wire rack to cool.
Cream Cheese Frosting
  1. If you're making a layered banana cake, use the full quantities of frosting ingredients. If you'd like a less sweet cake and want the top frosted only, half the ingredient quantities.
  2. Add the softened butter, softened cream cheese and vanilla to the bowl of an electric mixer. Beat them together until smooth. Add in the sifted icing sugar and beat together until smooth.

Recipe Notes

  • This cake will keep refrigerated for up to 1 week
  • Don’t open the oven door while the cake is baking. It’s likely to collapse if the cake batter is still wet and developing its structure. If you peer through the oven door glass and the top centre looks glossy and wet, don’t touch the cake.
  • Try not to over-mix when you’re folding the wet and dry ingredients together, otherwise, the cake can get too rubbery.
  • The icing quantity makes more than enough to spread a layer in the middle of the cake and on top. Half the quantities if you just want a single-layer cake with frosting on top.
  • If you’re making the frosting on a hot day, you might need to place it in the fridge for 15 minutes to firm back up before using it to decorate the cake.

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