Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (260 g) all-purpose flour
- 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp fine salt
- 1 tsp ground cinnamon (optional)
- 3 large very ripe bananas, mashed (about 1 1/2 cups / 360 g)
- 1/2 cup (115 g) unsalted butter, melted and cooled slightly
- 1/2 cup (120 ml) neutral oil
- 1 cup (200 g) granulated sugar + 1/2 cup (100 g) light brown sugar
- 3 large eggs, room temperature
- 1/2 cup (120 ml) sour cream or plain Greek yogurt
- 1/4 cup (60 ml) milk or buttermilk
- 2 tsp vanilla extract
- Up to 1 1/2 cups total chocolate chips and/or chopped walnuts (optional)
- 8 oz (226 g) cream cheese + 1/2 cup (113 g) butter (for frosting)
- 3–3 1/2 cups (360–420 g) powdered sugar
- Vanilla, pinch of salt, 1–3 tbsp milk or cream
- Banana chips, chopped nuts, and/or caramel sauce for garnish
Do This
- 1) Heat oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment. Whisk flour, baking soda, baking powder, salt, and cinnamon.
- 2) In a large bowl, whisk melted butter, oil, sugars, eggs, mashed bananas, sour cream, milk, and vanilla until smooth.
- 3) Gently fold dry ingredients into wet just until no dry streaks remain. Fold in chocolate chips and/or walnuts if using.
- 4) Spread batter evenly into pan. Bake 30–35 minutes, until golden and a toothpick comes out clean or with moist crumbs.
- 5) Cool cake completely in pan on a rack, about 45–60 minutes.
- 6) Beat cream cheese and butter until smooth. Gradually mix in powdered sugar, vanilla, salt, and enough milk/cream for a fluffy, spreadable frosting.
- 7) Spread frosting over cooled cake. Garnish with banana chips, nuts, and/or caramel drizzle. Slice and serve.
Why You’ll Love This Recipe
- It is as cozy as banana bread, but lighter and softer, like a classic snack cake.
- Uses everyday pantry ingredients and overripe bananas you already have on the counter.
- The tangy cream cheese frosting balances the sweetness and makes the cake feel special.
- Easy to customize: add chocolate chips, walnuts, or a caramel drizzle to suit your taste.
Grocery List
- Produce: Very ripe bananas (3 large), optional lemon (to keep fresh banana slices from browning if using for garnish).
- Dairy: Unsalted butter, cream cheese (block style), sour cream or plain Greek yogurt, milk or buttermilk, optional heavy cream, eggs.
- Pantry: All-purpose flour, granulated sugar, light brown sugar, powdered sugar, baking powder, baking soda, fine salt, ground cinnamon, vanilla extract, neutral oil (canola, vegetable, or light sunflower), chocolate chips (optional), walnuts or pecans (optional), banana chips (for garnish, optional), caramel sauce (optional).
Full Ingredients
For the Banana Cake
- 2 cups (260 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon (optional but recommended)
- 1/4 tsp ground nutmeg (optional)
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 1/2 cup (120 ml) neutral oil (such as canola or vegetable)
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 3 large eggs, at room temperature
- 1 1/2 cups (about 360 g, from 3 large) very ripe bananas, well mashed until mostly smooth
- 1/2 cup (120 ml) sour cream or plain full-fat Greek yogurt, at room temperature
- 1/4 cup (60 ml) milk or buttermilk, at room temperature
- 2 tsp pure vanilla extract
- 3/4 cup (130 g) semisweet chocolate chips (optional)
- 3/4 cup (75 g) chopped walnuts or pecans, lightly toasted (optional)
For the Cream Cheese Frosting
- 8 oz (226 g) full-fat brick-style cream cheese, softened to room temperature
- 1/2 cup (113 g) unsalted butter, softened to room temperature
- 3–3 1/2 cups (360–420 g) powdered sugar, sifted if lumpy
- 2 tsp pure vanilla extract
- 1/8 tsp fine sea salt (a small pinch, to balance sweetness)
- 1–3 tbsp (15–45 ml) milk or heavy cream, as needed for consistency
For Garnish (Optional)
- Banana chips, lightly crushed or whole, for topping
- Extra chopped walnuts or pecans
- Semisweet chocolate chips
- Caramel sauce or dulce de leche for drizzling
- Fresh banana slices, tossed in a little lemon juice, if serving immediately
Step-by-Step Instructions
Step 1: Prepare the pan and preheat the oven
Preheat your oven to 350°F (175°C) with a rack in the center. Lightly grease a 9×13-inch metal baking pan with butter or nonstick cooking spray. For easy removal and clean slices, line the bottom and two long sides with a sheet of parchment paper, leaving an overhang to lift the cake out after baking. Lightly grease the parchment as well. Set the pan aside.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using) until well combined and no clumps of leavening remain. This step helps the baking soda and baking powder distribute evenly so the cake rises uniformly and stays light rather than dense. Set the dry ingredients aside.
Step 3: Mash the bananas and whisk the wet ingredients
Peel the very ripe bananas and place them in a large mixing bowl. Mash them thoroughly with a fork or potato masher until mostly smooth with just small soft bits remaining. You should have about 1 1/2 cups (360 g). Add the melted butter, neutral oil, granulated sugar, brown sugar, eggs, sour cream (or Greek yogurt), milk (or buttermilk), and vanilla extract.
Whisk everything together until the mixture is smooth, slightly thick, and well combined. Take a moment to scrape down the sides and bottom of the bowl with a spatula to make sure no sugar or banana pockets remain. The mixture should smell strongly of banana and vanilla.
Step 4: Combine the batter gently
Add the dry ingredient mixture to the wet ingredients in two additions. Using a spatula or wooden spoon, gently fold the flour mixture into the banana mixture just until no dry streaks remain. Try not to overmix; a few small lumps are fine. Overmixing can make the cake tougher and less tender.
If you are using chocolate chips and/or chopped walnuts, sprinkle them over the batter and fold them in with a few gentle strokes to distribute evenly. The batter will be thick but spreadable, with visible specks of banana and, if used, chocolate and nuts.
Step 5: Bake the banana cake
Pour the batter into the prepared 9×13-inch pan and spread it into an even layer using an offset spatula or the back of a spoon. Tap the pan once or twice on the counter to help remove any large air bubbles.
Place the pan in the preheated oven and bake for 30–35 minutes. Start checking at 28–30 minutes, as ovens vary. The cake is done when the top is golden brown, the edges are pulling slightly away from the sides of the pan, and a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter).
Transfer the pan to a wire rack and allow the cake to cool completely in the pan, about 45–60 minutes. The cake must be fully cool before frosting or the cream cheese topping will melt and slide.
Step 6: Make the cream cheese frosting
Once the cake is nearly cool, prepare the frosting. In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), add the softened cream cheese and softened butter. Beat on medium speed for 2–3 minutes, scraping down the bowl as needed, until the mixture is completely smooth, creamy, and lump-free.
Reduce the mixer speed to low and gradually add the powdered sugar, 1/2 cup at a time, mixing until incorporated before adding more. When about 2 1/2 cups have been added, pour in the vanilla extract and sprinkle in the pinch of salt. Continue adding powdered sugar until the frosting is thick, fluffy, and smooth. If it seems too thick or stiff, add milk or heavy cream, 1 tablespoon at a time, beating on medium-high until you reach a soft, spreadable consistency that holds gentle peaks. Taste and adjust: add a touch more powdered sugar for sweetness or a tiny pinch more salt to sharpen the flavor.
Step 7: Frost, garnish, and serve
When the cake is completely cool to the touch, spread the cream cheese frosting evenly over the top using an offset spatula. Create swoops or swirls for a rustic look, or smooth the surface if you prefer a cleaner finish.
For garnish, scatter banana chips, chopped nuts, and/or chocolate chips over the frosting. If using caramel sauce or dulce de leche, lightly warm it until pourable and drizzle thin ribbons across the top. For an extra-special presentation right before serving, add a few fresh banana slices tossed in a bit of lemon juice to slow browning.
Slice the cake into 15 squares (3 rows by 5 rows) and serve. The cake is delicious at room temperature, and many people find the flavors even better the next day.
Pro Tips
- Use very ripe bananas: Bananas with lots of brown spots or even fully brown skins will give the best flavor and sweetness. Firmer yellow bananas will not be as aromatic.
- Measure flour carefully: For a tender, lighter cake, spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag can compact the flour and make the cake dense.
- Do not overmix the batter: Once the flour goes in, stir gently and stop as soon as there are no dry patches. Overmixing develops gluten and can make the cake tough.
- Room-temperature ingredients for frosting: Soft cream cheese and butter are essential for a smooth, lump-free frosting. If they are cold, you will get a grainy texture.
- Add fresh banana garnish at the last minute: If using fresh banana slices on top, add them just before serving and toss them in a little lemon juice to help prevent browning.
Variations
- Chocolate Chip Banana Cake: Fold in 1–1 1/2 cups semisweet chocolate chips to the batter and sprinkle a small handful over the frosting. Finish with a drizzle of warm chocolate or caramel sauce for an extra-indulgent version.
- Banana Walnut Snack Cake: Stir 1 cup chopped toasted walnuts or pecans into the batter and sprinkle more over the frosted cake. The nuts add texture and a toasty flavor that pairs beautifully with banana and cream cheese.
- Layer Cake or Cupcakes: Bake the batter in two 8-inch round pans (20–25 minutes) for a layered celebration cake, or in lined muffin tins for cupcakes (16–20 minutes). Adjust baking time and test with a toothpick for doneness.
Storage & Make-Ahead
Because of the cream cheese frosting, store the cake covered in the refrigerator. In the pan, cover tightly with plastic wrap or a lid; if sliced, press parchment or plastic wrap directly against the cut sides to prevent drying. The cake keeps well for 3–4 days and actually tastes even more flavorful after resting overnight.
To serve from the refrigerator, let slices sit at room temperature for 20–30 minutes so the cake softens and the frosting becomes creamy again. For longer storage, you can freeze the unfrosted cake: wrap the completely cooled cake tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and frost. You can also freeze individual frosted slices on a tray until firm, then wrap and store in a freezer bag for up to 1 month.
Nutrition (per serving)
Approximate values per serving (1 of 15, including frosting, without optional add-ins): about 430 calories; 20 g fat; 11 g saturated fat; 60 mg cholesterol; 60 g carbohydrates; 1–2 g fiber; 38 g sugar; 5 g protein; 260 mg sodium. Adding chocolate chips, nuts, or caramel drizzle will increase the calorie and fat content.
