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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Disappointed says
I saved this recipe after seeing it on Facebook. I made it today, following every instruction and bake time, etc to the letter. It came out so dense and heavy, we couldn’t even eat it. I threw the entire cake in the trash. I went back over the ingredients and the instructions and I did everything exactly right. I don’t know what the problem was, but sadly, I won’t be making this again. Very disappointed.
Amanda Formaro says
Sorry to hear you had trouble. I’ve made this many times and not experienced this. Usually an overly dense cake is the result of too much liquid, too much sugar or too little leavening. Were your bananas previously frozen? Frozen overripe bananas can produce a lot of liquid after they are thawed.
Natalie says
This cake looks so delicious! I have a few ripe bananas in my kitchen so I’ll definitely give this recipe a shot real soon!
Nancy/n.o.e says
I grew up eating frosted banana cake from a 9×13 pan, but I've gotta say yours looks a whole lot better than my mom's! (shhhhhh, don't tell her) This recipe was wonderful and I'm glad it worked out for you to use it as your TWD swan song. It's been fun baking along for 2 years!
Avanika [YumsiliciousBakes] says
Ahh sorry to hear about you leaving. But maybe that will give us the chance to see more, different posts from you? :P The cake looks lovely!!
Leslie says
Love that cake with frosting! It looks awesome!
I'm going to miss your TWD posts (and I was shocked you would leave the group so close to it being your turn to pick). And I'm glad that I'm not the only one who has a recipe in mind for when their turn comes!
Tasty Eats At Home says
I love banana anything…but that frosting? I want to sneak and stick my finger in there, just to get a taste!
Ingrid says
Aw, I felt sad reading this.
You know me and banana desserts. This gets bumped to the top.
Being busy with work is not a bad thing. :)
~ingrid
Megan says
I never could figure out how you do it all. I was beginning to think you never slept. The cake looks fantastic.
Erin @ The Sweet Life says
Awww, Amanda! I hate to hear that you're leaving TWD, but I'm sure you've got LOTS of awesome baking/cooking up your sleeve. Your cake looks delish!
margot says
Your cake looks wonderful, definitely leaving on a high note. I was wondering why I hadn't seen your posts recently. I will still have to stop by and see what you're cooking.
Karen says
Aww amanda! You are one of my favorite bakers! I am sad to see you go and I am glad Katrina razzed you to try to keep you. Your cake looks lovely as always. Glad your farewell recipe was the one you would have chosen.
spike. says
you will be missed! but what a cake to go out on!!!
Jacque says
Aaah, I'm sorry to hear you won't be able to participate. We'll miss you! Well, I'm sure it's for the best for you and your family.
Your cake looks fabulous!
Lauryn says
Now Im sad too! I will miss your TWD posts Amanda, but I promise to stop by frequently to see what you are baking! Keep in touch! xoxo
Kelly D says
Good luck moving forward. I completely understand how these commitments – which don't seem like much — can get overwhelming. Great looking cake BTW.
marla {family fresh cooking} says
Sounds like you made the right choice that works for you with TWD. All of us seem so extra busy lately! Your banana cake with cream cheese frosting looks amazing. Coconut & banana are always a great combo :) xo
Piggy says
That's a nice looking cake and the cream cheese frosting looks yummy too!
Sweet and Savory says
Amanda, I appreciate why you are leaving. I know, I have to constantly re-evaluate what I am doing and what choices, I should make. You will be missed.
But, you are here and I am sure, everyone will continue to visit.
Meg says
Beautiful cake!! You have some really great things on here!
jillbert says
Hi Amanda, I'm sorry to see you go! But what a great looking cake and frosting! You're in my Google Reader, so I'll still be keeping an eye on your blog.