Name: Best Banana Cake with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 28 min
Total time: 1 h 13 min
Cuisine: American
Ingredients: 2/3 cup butter, softened to room temperature; 3 Tbsp sour cream; 3/4 cup granulated sugar; 1/2 cup brown sugar; 4 large eggs; 3 cups all-purpose flour; 1 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 1/2 cups buttermilk; 3 tsp vanilla extract; 4 medium bananas, mashed (or 3 large bananas); 16 oz cream cheese, softened to room temperature; 10 Tbsp butter, softened to room temperature; 4 cups powdered sugar; 3 tsp vanilla extract; 2-4 Tbsp half & half (or heavy cream or milk); pinch of salt, to taste; 1/2-3/4 cup Nilla wafers, crushed into crumbs

Ingredients

2/3 cup butter, softened to room temperature

3 Tbsp sour cream

3/4 cup granulated sugar

1/2 cup brown sugar

4 large eggs

3 cups all-purpose flour

1 1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 1/2 cups buttermilk

3 tsp vanilla extract

4 medium bananas, mashed (or 3 large bananas)

16 oz cream cheese, softened to room temperature

10 Tbsp butter, softened to room temperature

4 cups powdered sugar

3 tsp vanilla extract

2-4 Tbsp half & half (or heavy cream or milk)

Pinch of salt, to taste

1/2-3/4 cup Nilla wafers, crushed into crumbs

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans or line them with parchment paper. Set aside.

Step 2: In a mixing bowl, cream the softened butter until light and fluffy, about 1-2 minutes. Add the sour cream and beat until well combined.

Step 3: Add granulated sugar and brown sugar to the bowl. Continue to cream the mixture until it is light and fluffy.

Step 4: Add the eggs one at a time, beating well after each addition. Set the mixture aside briefly.

Step 5: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

Step 6: Alternately add the flour mixture and buttermilk to the wet batter, beginning and ending with the flour mixture. Mix just until combined; some flour may remain unmixed, and that’s okay.

Step 7: Stir in the vanilla extract and mashed bananas until evenly blended.

Step 8: Divide the batter evenly between the prepared pans, spreading it out to form even layers. Gently tap each pan on the countertop to release any air bubbles.

Step 9: Bake for 25-28 minutes, or until the tops are lightly golden and a tester inserted into the center comes out with just a few moist crumbs. Let the cakes cool completely before frosting.

Step 10: For the cream cheese frosting, beat together the cream cheese and butter until light and fluffy. Gradually add the powdered sugar, half a cup at a time, beating well after each addition.

Step 11: Mix in the vanilla extract, a pinch of salt, and 2 tablespoons of half & half. If the frosting is too thick, add the remaining half & half one tablespoon at a time until the desired consistency is reached.

Step 12: To assemble, place one cake layer on a serving plate. Spread one-third of the frosting over the top, reaching to the edges. Sprinkle generously with crushed vanilla wafer crumbs.

Step 13: Add the second layer on top and repeat spreading frosting and sprinkling crumbs.

Step 14: Finish with the final cake layer. Use the remaining frosting to cover the top and sides of the cake. Sprinkle with more vanilla wafer crumbs for decoration.

Step 15: Serve immediately, or refrigerate until ready to enjoy.

Tips & Variations

Use very ripe bananas for the best flavor and moisture in the cake.

For a dairy-free version, substitute the butter and cream cheese with plant-based alternatives and use a dairy-free milk in place of buttermilk.

Adding chopped walnuts or pecans to the batter can give the cake added texture and a nutty flavor.

If you don’t have buttermilk, make a substitute by mixing 1 1/2 cups milk with 1 1/2 tablespoons lemon juice or vinegar; let it sit for 5 minutes before using.

Store crushed vanilla wafers in an airtight container to maintain their crunch and sprinkle just before serving for the best texture.

Storage

Store the banana cake covered in the refrigerator for up to 5 days. Keep it in an airtight container or wrapped tightly with plastic wrap to prevent drying out. Before serving, bring the cake to room temperature for the best texture and flavor. To reheat, warm individual slices gently in the microwave for about 10-15 seconds, if desired.

FAQs

Can I freeze the banana cake?

Yes, you can freeze the cake layers before assembling, wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight before frosting and assembling. The frosted and assembled cake can also be frozen for up to 2 months, but the texture of the frosting may slightly change upon thawing.

How ripe should the bananas be for this recipe?

For the best flavor and moisture, use very ripe bananas with plenty of brown spots or that are soft to the touch. Overripe bananas provide natural sweetness and make the cake incredibly moist.