Best 5 Banana Cake With Cream Cheese Icing Recipes

The banana cake with cream cheese icing is a classic dessert that can be enjoyed by people of all ages. The moist and fluffy banana cake paired with a rich and creamy cream cheese icing creates a perfect balance of flavors and textures. Whether it's a special occasion or a simple gathering, this delightful treat is sure to be a hit. Let's explore some of the best recipes for this timeless dessert, ensuring that your next baking endeavor results in an irresistible and mouthwatering banana cake with cream cheese icing.

Here are our top 5 tried and tested recipes!

BANANA BUNDT CAKE WITH CINNAMON CREAM CHEESE ICING

Banana Bundt Cake with Cinnamon Cream Cheese Icing image

Banana Cake with Cinnamon Cream Cheese Icing is a super moist banana cake filled with pecans and then drizzled with a creamy cinnamon cream cheese icing.

Provided by Mary Younkin

Categories Dessert

Time 55m

Number Of Ingredients 20

Ingredients

2 cups all purpose flour *
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup butter (softened)
1 1/4 cups light brown sugar
2 eggs
1 teaspoon vanilla extract
3 medium overripe bananas (mashed, about 1 1/4 cups)
1 cup sour cream
1/2 cup chopped pecans, plus 1/4 cup for topping
1 1/2 cups brown rice flour
1/2 cup tapioca starch
1/4 cup potato starch
1 1/2 teaspoons xanthan gum
4 oz cream cheese (softened)
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
about 2 tablespoons milk (adjust as needed)

Steps:

Preheat oven to 350°F. Generously grease a 10-12 cup bundt pan with butter and then dust with flour. Set aside.
Whisk together the flour, baking powder, baking soda and salt in a small bowl. In a large mixing bowl, beat the butter and the sugar with an electric mixer until light and fluffy.
Add the eggs and vanilla and beat again. Stir in the banana, and then add half of the dry ingredients. Stir until combined. Add the sour cream, stir, and add the remaining dry ingredients. Stir until combined and then stir in 1/2 cup chopped pecans.
Pour the batter into the pan and spread evenly. Bake about 40-45 minutes, until toothpick inserted comes out mostly clean or with crumbs. Cool 5 minutes in pan and then invert on wire rack to cool completely.
To make the icing, combine the cream cheese, powdered sugar, vanilla, and cinnamon in a large mixing bowl. Beat until fluffy, adding a tablespoon of milk and then an additional teaspoon at a time to reach the desired consistency.
Spoon the icing over the completely cooled cake and sprinkle with remaining pecans. Serve immediately or refrigerate until ready to serve. Store covered in the refrigerator for 3-4 days. Enjoy!

Nutrition Facts : Calories 479 kcal, Carbohydrate 84 g, Protein 6 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 62 mg, Sodium 297 mg, Fiber 3 g, Sugar 42 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

BEST EVER BANANA CAKE WITH CREAM CHEESE FROSTING

Best Ever Banana Cake With Cream Cheese Frosting image

This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)

Provided by Rhonda J

Categories Dessert

Time 1h15m

Yield 1 9x13 pan, 16 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
chopped walnuts

Steps:

Preheat oven to 275°F (135C).
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired.

Nutrition Facts : Calories 503.5, Fat 20.6, SaturatedFat 12.3, Cholesterol 89.5, Sodium 365.4, Carbohydrate 75.7, Fiber 1, Sugar 55.7, Protein 5.5

BANANA CAKE WITH CREAM CHEESE FROSTING

Banana Cake with Cream Cheese Frosting image

As a mother of three sons, sweets are a staple in my kitchen! I buy ripe fruit on sale and freeze it to make this cake. My banana cake with cream cheese frosting is a favorite among loved ones at my family picnics and dinners. -Bonnie Krause, Irvona, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 18 servings.

Number Of Ingredients 16

Ingredients

2/3 cup shortening
1-1/2 cups sugar
2 large eggs, separated, room temperature
2 cups mashed bananas (about 4 medium)
1 cup whole milk
3 cups all-purpose flour
1-1/4 teaspoons baking powder
1-1/4 teaspoons baking soda
1/2 teaspoon salt
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
Dash salt
Sliced banana, optional

Steps:

Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine flour, baking powder, baking soda and salt. Add to creamed mixture just until blended., In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator. If desired, serve with sliced bananas.

Nutrition Facts : Calories 416 calories, Fat 15g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 269mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 1g fiber), Protein 4g protein.

BANANA CAKE WITH CREAM CHEESE FROSTING

Banana Cake with Cream Cheese Frosting image

Provided by Katie Lee Biegel

Categories dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 stick (1/2 cup) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour, plus more for the pan
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 ripe bananas, peeled
3 large eggs
1/2 cup plain yogurt (regular, not Greek)
1 teaspoon vanilla
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter
1 cup confectioners' sugar, sifted
1 teaspoon vanilla
Raspberries, for decorating, if desired

Steps:

For the banana cake: Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
In the bowl of an electric mixer, combine the butter, brown sugar and granulated sugar. Mix on medium-high speed until light and fluffy, about 5 minutes.
Meanwhile, sift the flour, baking soda, baking powder, cinnamon and salt into a medium bowl. Set aside.
Add the bananas to the butter mixture and mix until combined. Let the mixer do the work of mashing for you. Add the eggs one at a time and mix until well combined. Mix in the yogurt and vanilla. Turn the mixer to low and add the dry ingredients until just combined. Do not overmix.
Pour the batter into the prepared cake pan. Bake until a cake tester or toothpick comes out clean, 45 to 50 minutes. Cool in the pan for 5 to 10 minutes, then turn onto a wire rack and cool completely.
For the cream cheese frosting: Using the electric mixer on high speed, blend the cream cheese and butter until light and fluffy, 4 to 5 minutes. With the mixer on low, add the confectioners' sugar and then the vanilla.
Spread the frosting on top of the cake. Decorate around the perimeter of the cake with raspberries, if desired.

BANANA LAYER CAKE WITH CREAM CHEESE FROSTING

Banana Layer Cake With Cream Cheese Frosting image

I made this years ago for a birthday and immediately lost the recipe which I have been searching for ever since. I finally found it on epicurious so I am posting her for safe keeping. It must be good if I've been looking for it that long right? I didn't use cake flour when I made it and it turned out wonderful still. Prep time is approximate.

Provided by invictus

Categories Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

2 1/4 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt, plus
1 pinch salt
1 cup mashed ripe banana (about 2 large)
1/4 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon vanilla extract
1 1/2 cups unsalted butter, room temperature
1 1/3 cups sugar
2 large eggs
2 (8 ounce) packages cream cheese, room temperature
1 1/2 cups powdered sugar
2 large bananas, peeled, sliced

Steps:

Preheat oven to 350°F
Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour.
Combine cake flour, baking soda, baking powder and 1/2 teaspoon salt in medium bowl.
Mix mashed bananas, buttermilk and 1 teaspoon vanilla in another medium bowl.
Using electric mixer, beat 1/2 cup butter and sugar in large bowl until blended.
Add eggs 1 at a time, beating to blend after each addition.
Add dry ingredients alternately with banana mixture in 3 additions, beginning and ending with dry ingredients and beating just until blended after each addition.
Divide batter equally among prepared pans.
Bake cakes until tops are just beginning to color and tester inserted into center comes out with a few crumbs attached, about 20 minutes.
Cool cakes in pans on racks 10 minutes.
Using small knife, cut around cakes to loosen; turn cakes out onto racks and cool completely.
Beat cream cheese and remaining 1 cup butter in large bowl until light and fluffy.
Beat in remaining 1 tablespoon vanilla and pinch of salt.
Gradually beat in powdered sugar.
Cover and refrigerate frosting until firm enough to spread, about 15 minutes.
Place 1 cake layer on platter.
Spread 1/2 cup frosting over top.
Place half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge.
Place second cake layer on work surface.
Spread 1/4 cup frosting over top.
Place cake layer, frosting side down, atop bananas.
Spread 1/2 cup frosting over top.
Place remaining half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge.
Place third cake layer on work surface.
Spread 1/4 cup frosting over top.
Place cake layer, frosting side down, atop bananas.
Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead.
Cover and chill.
Let stand 1 hour at room temperature before serving.).

Nutrition Facts : Calories 933.8, Fat 56.1, SaturatedFat 34.9, Cholesterol 207.1, Sodium 505.2, Carbohydrate 100.2, Fiber 2, Sugar 62.8, Protein 10.2

Tips:

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be.

Measure your flour correctly: Too much flour will make your cake dry and dense. Spoon the flour into your measuring cup and level it off with a knife.

Don't overmix the batter: Overmixing the batter will develop the gluten in the flour, which will make your cake tough. Mix the batter just until the ingredients are combined.

Bake the cake until a toothpick inserted into the center comes out clean: If the toothpick comes out with batter or crumbs attached, the cake needs to bake longer.

Let the cake cool completely before frosting it: If you frost the cake while it's still warm, the frosting will melt and slide off.

Use a cream cheese frosting that is firm enough to hold its shape: If your frosting is too soft, it will spread and make a mess.

Conclusion:

This banana cake with cream cheese icing is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful banana cake and its rich and creamy cream cheese icing, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this banana cake with cream cheese icing a try. You won't be disappointed.