Moist Banana Cake with Cream Cheese Frosting

This banana cake is all about a soft, tender crumb and a thick blanket of tangy cream cheese frosting. It’s the kind of dessert that makes overripe bananas feel like a win, not a problem.

You can pull it together on a weeknight, and the hardest part is waiting for it to cool before you can swirl on that frosting.

Why This Cake Stays in the Rotation

Sour cream gives the crumb a velvety softness that stays moist for days. The bananas carry a deep, natural sweetness so you don’t need an aggressive amount of sugar.

The frosting cuts through all that richness with a slight tang, and the whole thing slices cleanly without falling apart. It’s a casual sheet cake you can bring to a potluck or serve off the counter on a quiet Tuesday.

Ingredients

• 2 cups all-purpose flour: spooned and leveled, not scooped
• 1 tsp baking soda: helps the cake rise with the acid from the sour cream and bananas
• ½ tsp salt: fine sea salt or table salt
• 3 very ripe bananas: mashed (about 1½ cups), the speckled ones with brown spots
• ¾ cup granulated sugar: just enough, the bananas do a lot of sweetening
• ½ cup vegetable oil: keeps the crumb ultra-moist
• 2 large eggs: at room temperature if you remember, cold is okay
• 1 tsp vanilla extract: pure vanilla adds warmth
• ½ cup sour cream: full-fat gives the best texture
• 8 oz cream cheese, softened: full-fat block style for a stable frosting
• ½ cup unsalted butter, softened: for the frosting base
• 3 cups powdered sugar: sifted if it’s lumpy
• 1 tsp vanilla extract: for the frosting

Variations / Substitutions

• Gluten-free: swap the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The crumb will be a little more delicate but still moist.
• Dairy-free: use a thick plant-based yogurt instead of sour cream, vegan cream cheese and butter sticks for the frosting. The frosting may be a bit softer, so chill the cake before slicing.
• Add nuts or chocolate: fold ½ cup chopped walnuts or mini chocolate chips into the batter just before pouring into the pan. They add a little crunch and richness.
• Brown sugar swap: replace half the granulated sugar with packed brown sugar for a deeper, toffee-like note.
• Extra tang: add a teaspoon of lemon zest to the frosting. It brightens the cream cheese flavor.

If you have leftover bananas but want something simpler, banana bread is another solid bet.

How to Make Moist Banana Cake with Cream Cheese Frosting

Step 1: Whisk the Dry Ingredients

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a medium bowl, whisk together the 2 cups flour, 1 tsp baking soda, and ½ tsp salt.

The mixture looks pale and uniform, with the baking soda flecked through the flour. Getting the leavening even now prevents white soda pockets later.

Step 2: Mash the Bananas and Mix the Wet Ingredients

Peel and mash the 3 very ripe bananas in a large bowl until they’re mostly smooth with a few small lumps. Add the ¾ cup sugar, ½ cup oil, 2 eggs, 1 tsp vanilla, and the ½ cup sour cream. Stir with a whisk until combined and a little glossy.

The batter will be lumpy from the bananas, and that’s exactly what you want. Overmixing now can make the cake tough, so stop when the wet ingredients come together.

Step 3: Fold the Batter

Dump the dry ingredients into the wet mixture. Use a rubber spatula to fold everything together, scraping the bottom and sides of the bowl. Stop as soon as the flour streaks disappear.

A few small lumps are fine. If you stir too much at this stage, the gluten will tighten and you’ll lose that tender crumb.

Step 4: Bake the Cake

Pour the batter into the prepared pan and spread it evenly. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. The top will be golden and spring back lightly when you press the middle.

Let the cake cool completely in the pan on a wire rack. If you try to frost it while it’s still warm, the frosting will slide and melt right off.

Step 5: Whip the Frosting

In a large bowl, beat the 8 oz softened cream cheese and ½ cup softened butter together with a hand mixer until smooth and fluffy, about 2 minutes. Gradually add the 3 cups powdered sugar and 1 tsp vanilla, beating on low at first to avoid a sugar cloud, then increasing speed until the frosting is creamy and spreadable.

The frosting should hold soft peaks and feel light. If it’s too thick, add a teaspoon of milk. If it’s too thin, add a bit more powdered sugar.

Step 6: Frost and Slice the Cake

Once the cake is fully cool, dollop the frosting on top and spread it in even swoops with an offset spatula or the back of a spoon. Slice into squares right in the pan and serve.

A cold glass of milk or a hot cup of coffee makes the perfect pairing, but a fork and a quiet moment work just as well.

Tips for a Moist Banana Cake

• Use bananas that are heavily speckled or even fully brown. The sugars are concentrated and the texture melts into the batter.
• Keep an eye on the cake around the 28-minute mark. Every oven runs a little differently, and overbaking dries out the crumb faster than you’d think.
• If your cream cheese and butter aren’t soft enough, cut them into small cubes and let them sit on the counter for 15 minutes. Cold fat makes lumpy frosting.
• Chill the frosted cake in the fridge for 30 minutes before slicing if you need very clean squares.

Bake times by pan:

Storing and Make-Ahead Options

• Refrigerate: Store the frosted cake covered in the fridge for up to 5 days. Let it sit at room temperature for about 15 minutes before serving so the frosting softens.
• Reheating: You can microwave individual slices for 15 seconds to take the chill off, but the frosting will loosen. The cake is best at cool room temp.
• Freeze unfrosted: Wrap the completely cooled, unfrosted cake tightly in plastic and freeze for up to a month. Thaw overnight in the fridge, then frost and serve.

What to Serve with Banana Cake

A scoop of vanilla ice cream works because the cold, creamy contrast melts into the tender cake. A drizzle of salted caramel sauce adds a salty edge that balances the sweet frosting. If you’re keeping it simple, a strong cup of black coffee cuts through the richness and keeps the dessert from feeling heavy.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes. Bake the cake a day in advance, cool it completely, and cover it tightly. Make the frosting the next day and assemble before serving.

Can I use frozen bananas?

You can. Thaw them completely and drain off any extra liquid before mashing, or the batter will be too wet.

Can I swap the vegetable oil for butter?

You can, but the cake won’t stay as moist. Melted butter adds flavor, though the crumb will be slightly denser after a day.

Does the cake need to be refrigerated because of the cream cheese frosting?

Yes, because the frosting contains dairy. Keep the frosted cake in the fridge, but bring it to cool room temp before eating for the best texture.

Banana Cake with Cream Cheese Frosting Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Calories: 460

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 3 very ripe bananas
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract

Method

 

1. Preheat oven to 350°F and grease a 9×13-inch pan. Whisk flour, baking soda, and salt in a bowl.
2. Mash bananas in a large bowl, then stir in sugar, oil, eggs, vanilla, and sour cream.
3. Fold dry ingredients into wet until just combined.
4. Pour batter into the pan and bake 30–35 minutes until a toothpick comes out with moist crumbs. Cool completely.
5. Beat cream cheese and butter until fluffy. Gradually mix in powdered sugar and vanilla until smooth.
6. Spread frosting over the cooled cake, slice, and serve.

Notes

The cake must be fully cool before frosting, so plan for about an hour of cooling time. If your bananas are on the larger side, measure them mashed to hit about 1½ cups to keep the moisture ratio right.