Banana cake with cream cheese frosting is nothing short of amazing with a rich, silky frosting and super moist banana base.
Why this recipe works
Banana cake with cream cheese frosting reigns supreme in the book of all things banana. That silky, tangy cream cheese frosting, the tender crumbed, moisture-riddled banana base… It’s truly everything you want in a banana dessert.
There are a few little secrets tucked inside this banana cake. One of which is rum, which gives the cake a lovely bit of caramelized flavor. The other is using shredded coconut for additional moisture and sweetness. Though I absolutely love me a quick and easy banana cake, these little touches make a big difference on top of a from-scratch base.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BANANAS – The riper the banana, the sweeter the cake! That means you’ll want bananas that have a heavy amount of brown spots.
RUM – Although optional, adding rum to banana cake makes it even more special. This little trick does a few things behind the scenes. Alcohol helps retain moisture, which you always want in banana cake! On top of that, when baked into the cake, the rum adds bits of caramelized vanilla flavor that just can’t be beat. I highly recommend you give it a try! You will not be able to taste the rum.
CREAM CHEESE & BUTTER – Soften the cream cheese and butter, but don’t let it get warm, you just want to take the chill off. Remove both from the refrigerator about 30 minutes before beginning. Slice them into cubes and allow both to rest at room temperature.
COCONUT – The sweetened shredded coconut helps add moisture and sweetness to this banana cake. When toasted, you won’t be able to notice the texture of the coconut much, but it does incorporate additional flavor. I don’t personally mind the texture of using untoasted coconut, it simply comes down to personal preference, and it’s great either way!
How to Make Banana Cake with Cream Cheese Frosting
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 13×9 baking dish, dust the inside with flour, and tap out the excess. Put the pan on a baking sheet.
TIP – Placing the pan on a baking sheet adds insulation and helps the cake bake evenly. It also prevents the bottom of the pan from getting hotter than the rest of it. - Whisk the flour, baking soda, salt, and nutmeg together.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy.
- Add the sugars and beat at medium speed for a couple of minutes, then add the eggs one at a time, beating well after each addition, followed by the vanilla and rum. You’ll have a beautiful satiny batter.
- Now lower the speed and add the bananas. The batter will curdle, but that’s fine; it will come together as you add the remaining ingredients.
- Still on low speed, add the dry and liquid ingredients alternately, adding the flour mixture in three portions and the coconut milk in 2 (begin and end with the dry ingredients). Mix just until everything is incorporated.
- Switch to a rubber spatula and scrape down both the sides and bottom of the bowl. Gently stir in the coconut.
- Pour batter into your prepared 13×9 pan.
- Bake for about 45 minutes, or until the cake is a deep golden brown. It should start to pull away from the sides of the pan, and a thin knife inserted into the center will come out clean.
- Transfer the cake to a cooling rack until fully cooled.
Cream Cheese Frosting
- Beat the cream cheese and butter together until creamy.
- Slowly add the powdered sugar until completely combined. Beat in the vanilla.
- Keep refrigerated until ready to use.
Frequently Asked Questions & Expert Tips
If you would like to use frozen bananas, it’s important to thaw and drain them first. If not, the cake will take longer to bake, risking the possibility of overcooking the edges in the process. Thaw the frozen bananas, then gently drain off excess liquid. I like to place my frozen bananas in a colander while they thaw. If needed, you can pat them dry with paper towels. You definitely don’t want all that extra liquid in your batter.
Yes, if you are not a fan of coconut, feel free to omit it entirely from the recipe. Optionally substitute with chopped nuts if you still want a bit of texture throughout. Or, you can try an equal amount of moist, plump dried fruit, such as currants, raisins, chopped apricots, cranberries, blueberries, or halved cherries to keep that extra moisture content.
Absolutely! I’ve personally made them into cupcakes in the past, and they’ve come out fantastic. Line two 12-cavity muffin tins with cupcake wrappers and fill each cavity 3/4 of the way full with batter. Bake at 350F for 15-20 minutes, or until a toothpick comes out with a few moist crumbs.
Yes, this cake can be made a day in advance. Allow it to fully cool before covering with an airtight lid or wrapping well with plastic wrap. Store at room temperature. I would hold off on adding the frosting until you’re ready to serve, as it needs to be refrigerated. However, you can prep the frosting the day before as well, simply store it separately in the refrigerator. Allow it to come to room temperature, give it a good stir, and spread it on top of the cake before enjoying.
Serving Suggestions
Serve your banana cake with cream cheese frosting at room temperature, as-is in all its glory! Optionally garnish with chopped walnuts and a banana slice for a little extra pizzazz.
More Banana Recipes
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Banana Cake with Cream Cheese Frosting
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 ⅔ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 12 Tablespoons unsalted butter softened at room temp
- 1 cup packed light brown sugar or granulated sugar
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 1 ½ teaspoons pure vanilla extract
- 2 Tablespoons dark rum optional, or Malibu coconut rum
- 4 medium very ripe bananas OR 3 large bananas. Mashed (you should have 1 ½ – 1 ¾ cups).
- ½ cup canned unsweetened coconut milk regular (stir well before measuring) or “lite” (or whole milk, buttermilk, sour cream, or plain yogurt)
- 1 cup sweetened shredded coconut preferably toasted
Cream Cheese Frosting
- 16 ounces cream cheese softened at room temp
- ½ cup butter 1 stick. softened at room temp
- 2 cups sifted powdered sugar
- 1 teaspoon vanilla extract
Things You’ll Need
- Stand mixer or hand mixer
Before You Begin
- Remove the butter, eggs, and cream cheese from the refrigerator about 30 minutes before starting.
- The riper the banana, the sweeter the cake! That means you’ll want bananas that have plenty of brown spots.
- Toasting the shredded coconut adds extra flavor, it also makes it so you don’t taste the texture as much.
- You can omit the shredded coconut if preferred. Or, substitute with nuts or an equal amount of moist, plump dried fruit such as currants, raisins, chopped apricots, cranberries, blueberries, or halved cherries.
- If you would like to use frozen bananas, I would recommend thawing and draining them first. If not, the cake will take longer to bake, risking the possibility of overcooking the edges in the process. Thaw the frozen bananas, then gently drain off excess liquid.
Instructions
- Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 13×9 cake pan, dust the inside with flour, and tap out the excess. Put the pan on a baking sheet.TIP – Placing the pan on a baking sheet adds insulation and helps the cake bake evenly. It also prevents the bottom of the pan from getting hotter than the rest of it.
- Whisk the flour, baking soda, salt, and nutmeg together.2 2/3 cups all-purpose flour, 1 ¼ teaspoons baking soda, ½ teaspoon salt, ½ teaspoon nutmeg
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy.12 Tablespoons unsalted butter
- Add the sugars and beat at medium speed for a couple of minutes, then add the eggs one at a time, beating well after each addition, followed by the vanilla and rum. You’ll have a beautiful satiny batter.1 cup packed light brown sugar, ¾ cup granulated sugar, 2 large eggs, 1 ½ teaspoons pure vanilla extract, 2 Tablespoons dark rum
- Now lower the speed and add the bananas. The batter will curdle, but that’s fine; it will come together as you add the remaining ingredients.4 medium very ripe bananas
- Still on low speed, add the dry and liquid ingredients alternately, adding the flour mixture in three portions and the coconut milk in 2 (begin and end with the dry ingredients). Mix just until everything is incorporated.½ cup canned unsweetened coconut milk
- Switch to a rubber spatula and scrape down the sides and bottom of the bowl. Gently stir in the coconut.1 cup sweetened shredded coconut
- Pour batter into your prepared 13×9 pan
- Bake for about 45 minutes, or until the cake is a deep golden brown. It should start to pull away from the sides of the pan and a thin knife inserted into the center will come out clean.
- Transfer the cake to a cooling rack to fully cool.
For the Frosting:
- Soften the cream cheese and butter, but don't let it get warm, just take the chill off. Beat the cream cheese and butter together until creamy. Slowly add the powdered sugar until completely combined. Beat in the vanilla.16 ounces cream cheese, 1/2 cup butter, 2 cups sifted powdered sugar, 1 teaspoon vanilla extract
- Keep refrigerated until ready to use.
Expert Tips & FAQs
- Make Ahead – Allow it to fully cool before covering with an airtight lid or wrapping well with plastic wrap. Store at room temperature. I would hold off on adding the frosting until you’re ready to serve, as it needs to be refrigerated. However, you can prep the frosting the day before as well, simply store it separately in the refrigerator. Allow it to come to room temperature, give it a good stir, and spread it on top of the cake before enjoying.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
I originally made this recipe in a baking group called Tuesdays with Dorie, and shared it here back in 2010. You can find the original in Dorie Greenspan’s “Baking: From My Home to Yours” cookbook.
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Amanda says
Thank you for all the kind words everyone. I'll still be here blogging, just can't commit to the group anymore. I'll still bake from Dorie's book, I love it too much to give that up!
Thank you Dorie. You are an amazing baker and I am honored to have met you :)
Barbara Bakes says
Banana and coconut sound like a fabulous combination. Especially with a cream cheese frosting!
Mary Ann says
I couldn't agree more with you about how much I have learned from TWD. It's amazing really. Your cake looks great!
Hope things go well for you!
dorie says
Amanda, I am sorry to see you leaving TWD, but I know how much you do and how busy you are, so it's remarkable that you were able to participate so actively for so long. I have always enjoyed your posts and I loved getting to meet you and work with you on the terrific interview you did. Thank you.
xoDorie
Rachel says
Your cake looks perfect! I have to try the cream cheese frosting! mmmm.
sarahe says
your cake looks great! sad you are leaving the group, but i am sure you will continue to love this book and her next!
Judy says
I wish I could just dive in to that frosting. It sounds perfect for this cake! Sorry to see you leave, but I do understand how time and baking schedules aren't always compatible. Best of luck with everything. Come and visit sometime.
Chef Fresco says
Looks delicious! The cream cheese frosting looks especially light and fluffy. Nicely done.
Heather Davis says
Lovely post Amanda. Everyone is sad to see you go. Thanks for making contact with me through TWD and your continuing support. I know I will be "seeing" you again. Hx
AmyRuth says
Amazing support and good wishes all around. No surprise, Amanda. You do a fabulous job with your blog and I'm sure the TWD'rs will continue to read. So who is gonna keep you from baking along when you want right? hehe That's the rebel in me, woops. Shucks, that cake and the frosting looks so wonderful a perfect match. Thanks for all you have shared along the way. Good Luck but its not goodbye.
AmyRuth
stacey says
That sounds delicious with the cream cheese frosting! Good luck with your work and be sure to keep baking when you can! :) It really is great to bake along with the others in TWD, I'm impressed you kept at it for so long, as others have done. I feel like such a newbie coming up on 6 months, but it is wonderful thus far! And I have the extra pounds as proof, ha!
Shandy says
Your cake looks delicious and the frosting choice sounds perfect too! I am sorry you are leaving but I understand what a busy schedule means. You were there when I first started blogging and you have been an inspiration to so many of us. HUGS and happy baking!
Jessica of My Baking Heart says
So sad to see you leave TWD. I've always enjoyed coming over to see your posts and beautiful pictures! What a perfect recipe to end on, though! :)
Bridget says
Ah, I went for brown sugar frosting, but clearly cream cheese is the perfect match. What was I thinking? I also love the swirls of frosting on a big rectangular cake.
Sorry to see you leave TWD!
Stephanie says
Your cake looks amazing. I'm sorry to see you go :(
Katrina says
Aw shucks, thanks for the shout out. I <3 U.
That frosting looks fantastic. My brother may have died if I'd have piled mine on that thick. ;)
Will miss you to pieces. Oh, ok, I'll keep coming to your blog anyway!
I know I've said it before, but I do totally understand why you had to leave TWD.
dharmagirl says
i'm so glad that you had a chance to bake and post this favorite cake of yours before bidding us farewell. i wish you well, amanda.
Peggy says
I too am sorry you are leaving TWD, but I know how overwhelming it can get when your job is demanding. You can still cook along with us when your time and schedule allow. This banana cake was delicious and I love that you did yours in a sheet pan. I'm going to try that on my next one. Good luck with your blog and keep on cooking when you can!!
cindy says
This is a delicious cake! Sorry you are leaving TWD, it is a great group of bakers. Come visit anytime!
Valerie says
I can't think of a better recipe to help you ease out of the TWD group. Your cake looks delicious, something that I may try in the Fall!
I'm sorry to hear that you are leaving. :( But I understand how hard it can be so keep up with everything. Please don't stray too far from us, or your oven. :)