Name: Fluffy Banana Cake with Creamy Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 2 cups all-purpose flour; 1 1/2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 2 large eggs; 3/4 cup granulated sugar; 1/4 cup brown sugar; 1/2 cup unsalted butter, softened; 1 tsp vanilla extract; 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice); 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 2–2 1/2 cups powdered sugar; 1 tsp vanilla extract; 1 tbsp lemon juice or milk (optional, for consistency)

Why You’ll Love This Recipe

This banana cake is incredibly light and fluffy thanks to the perfect balance of wet and dry ingredients. It’s the ideal way to use up overripe bananas, and the creamy frosting adds a decadent finishing touch. Whether served as a layered cake, sheet cake, or cupcakes, it always delivers crowd-pleasing results.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ripe bananas
all-purpose flour
baking powder
baking soda
salt
eggs
granulated sugar
brown sugar
butter (softened)
vanilla extract
buttermilk or milk with lemon juice

For the Creamy Frosting:
cream cheese
butter
powdered sugar
vanilla extract
lemon juice or milk (for consistency, optional)

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter with both sugars until light and fluffy.
Beat in the eggs one at a time, then add mashed bananas and vanilla extract. Mix until combined.
Gradually add the dry ingredients, alternating with the buttermilk, mixing just until incorporated.
Pour the batter into the prepared pan(s) and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Add a splash of lemon juice or milk if needed for a spreadable consistency.
Once the cake is fully cooled, spread the frosting evenly over the top and sides. Chill slightly before slicing, if desired.

Servings and timing

Servings: 12–16 slices
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Total Time: 1 hour 55 minutes

Variations

Nutty Addition: Stir chopped walnuts or pecans into the batter for extra texture.
Spice It Up: Add cinnamon, nutmeg, or cloves for a warm, spiced twist.
Frosting Flavor: Try a brown butter frosting or chocolate frosting instead of cream cheese.
Layer Cake: Slice the cake horizontally and fill with frosting or banana slices for a layered presentation.
Cupcake Option: Turn the batter into cupcakes and reduce baking time to about 18–20 minutes.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days. For the best texture, let slices come to room temperature before serving. To freeze, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator and frost before serving. Individual frosted slices can also be frozen, then thawed overnight in the fridge.

FAQs

Can I use frozen bananas?

Yes, just thaw and drain excess liquid before using in the recipe.

Why is my banana cake dense instead of fluffy?

Overmixing the batter or using under-ripe bananas can make the cake dense. Be gentle when folding ingredients.

Can I make this recipe without buttermilk?

Yes, use regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup.

What type of frosting works best?

Cream cheese frosting is classic, but vanilla buttercream or whipped cream also pair beautifully.

Can I make this cake ahead of time?

Yes, bake the cake a day in advance and frost it once cooled. Store in the fridge until ready to serve.

How do I ripen bananas quickly?

Bake unpeeled bananas in a 300°F (150°C) oven for 15–20 minutes until blackened and soft.

Can I reduce the sugar?

Yes, you can cut the sugar slightly, but it may affect the texture and sweetness.

Is this recipe good for cupcakes?

Absolutely. It makes moist and fluffy banana cupcakes—just reduce baking time accordingly.

Can I add chocolate chips?

Yes, fold in 1 cup of chocolate chips for an extra sweet twist.

How do I keep the cake moist?

Use overripe bananas, don’t overbake, and store it properly in an airtight container.

Conclusion

Fluffy Banana Cake with Creamy Frosting is the perfect dessert for banana lovers. Moist, tender, and topped with rich frosting, it’s a versatile treat that’s as welcome at a birthday party as it is with a cup of coffee. With simple ingredients and a heavenly texture, this cake is sure to become a staple in your baking rotation.