Banana cake with cream cheese frosting, baked in a 9x13 pan

The short answer: this banana cake uses 3 very ripe bananas (about 1½ cups mashed), butter, sugar and buttermilk, baked in a 9x13 pan at 350°F for 35 to 45 minutes, then spread with cream cheese frosting once it is completely cool.

• Makes: 16 to 20 squares (one 9x13 sheet cake)
• Time: 20 minutes of prep, 35 to 45 minutes in the oven, about 1 hour to cool
• Key ratio: 1½ cups mashed banana to 2½ cups of flour and 1 cup of buttermilk
• Done test: a toothpick in the center comes out with a few moist crumbs
• Next step: save the recipe in the Family Recipe Binder ($6.99), or get the free recipe book starter pages.

Prep time: 20 minCook time: 45 minTotal time: 2 hr 5 minServings: 16 to 20 squaresTotal includes 1 hr of resting, chilling or rising.

Banana cake is what you make when the bananas on the counter have gone fully brown. It is softer, sweeter and lighter than a loaf of banana bread, and the cream cheese frosting turns it into a dessert for birthdays, potlucks and holiday tables. Everything below is written for one 9x13 pan, with layer-cake and cupcake times further down.

Banana cake ingredients

Frosting ingredients

The frosting is the same ratio as our cream cheese frosting recipe: 8 ounces of cream cheese to ½ cup of butter and 3 cups of powdered sugar, which covers the top of a 9x13 cake.

Directions

1. Heat the oven to 350°F. Grease a 9x13 pan and line the bottom with parchment, or grease and flour it.
2. Whisk the flour, baking soda, baking powder, salt and cinnamon in a bowl and set it aside.
3. In a large bowl, beat the butter, granulated sugar and brown sugar with a mixer on medium speed for 3 minutes, until pale and fluffy.
4. Beat in the eggs one at a time, then the vanilla. Mix in the mashed bananas; the batter may look a little curdled, which is fine.
5. On low speed, add the flour mixture in 3 parts, alternating with the buttermilk in 2 parts, starting and ending with flour. Mix only until no dry flour is visible.
6. Spread the batter evenly in the pan and bake for 35 to 45 minutes, until the top is golden, springs back when pressed, and a toothpick in the center comes out with a few moist crumbs.
7. Cool the cake in the pan on a rack for at least 1 hour, until it is completely cool to the touch.
8. For the frosting, beat the cream cheese and butter until smooth, then beat in the powdered sugar, vanilla and salt until creamy. Spread it over the cooled cake and refrigerate for 30 minutes before slicing for clean squares.

Do not eat or taste the raw batter. The FDA notes that raw flour can carry harmful bacteria until it is baked, and the batter also has raw eggs.

Tips for a moist banana cake

• Use the ugliest bananas. Peels should be heavily freckled or fully brown. They are sweeter and mash smoother, and they are the reason the cake stays moist for days.
• Measure the mash. Too much banana makes a heavy, gummy center; too little makes a dry cake. Aim for 1½ cups.
• Room-temperature dairy and eggs. Cold eggs and buttermilk make the creamed butter seize and the batter break.
• Stop mixing early. Once the flour goes in, overmixing makes a tough, tunneled crumb.
• Pull it on time. Start checking at 35 minutes. Dark pans and glass pans bake at different speeds, so trust the toothpick over the timer.
• Frost it cold. Warm cake melts cream cheese frosting into a slick glaze.

Banana cake vs. banana bread

If you love the flavor but want something in hand, our banana muffin recipe uses the same 3 ripe bananas for 12 muffins. For a layered version with pineapple and pecans, try hummingbird cake.

Pan sizes and bake times

For a two-layer cake, double the frosting so you have enough to fill, top and cover the sides.

Variations

• Chocolate chip banana cake: fold 1 cup of mini chocolate chips into the batter.
• Banana nut cake: fold in 1 cup of toasted chopped walnuts or pecans, and sprinkle more on the frosting.
• Brown butter frosting: brown the ½ cup of butter, chill it until soft-solid, then use it in the frosting for a nutty flavor.
• Banana pudding style: top squares with sliced bananas, whipped cream and crushed vanilla wafers, like our banana pudding.
• Spiced: add ¼ teaspoon of nutmeg and ¼ teaspoon of ginger with the cinnamon.

Store, freeze and make ahead

• Frosted cake: cover it and keep it in the refrigerator. Cream cheese frosting is perishable; check FoodSafety.gov's cold storage chart for dairy storage times, and finish the cake within a few days for the best texture. Let slices sit out 15 to 20 minutes before serving.
• Unfrosted cake: wrap it well and keep it at room temperature for 1 to 2 days.
• Freeze: wrap the unfrosted cake in plastic and foil and freeze it for up to 3 months. Thaw it overnight in the fridge and frost it on serving day.
• Make ahead: bake the cake the day before, then frost it a few hours before the party.

Banana cake questions

What is the difference between banana cake and banana bread?

Banana cake has more sugar and butter than banana bread, is creamed for a lighter crumb, and is baked in a cake pan and frosted. Banana bread is a denser quick bread baked in a loaf pan and served sliced, usually without frosting.

How many bananas do you need for banana cake?

This banana cake uses 3 large or 4 medium very ripe bananas, which mash to about 1½ cups. Measure the mashed banana rather than counting fruit, because banana sizes vary.

How long do you bake banana cake in a 9x13 pan?

Bake banana cake in a 9x13 pan at 350°F for 35 to 45 minutes, until a toothpick in the center comes out with a few moist crumbs and the top springs back when pressed.

Does banana cake with cream cheese frosting need to be refrigerated?

Yes. Cream cheese frosting is perishable, so keep the frosted cake covered in the refrigerator and enjoy it within a few days, while the crumb is at its best. Let slices sit out for 15 to 20 minutes before serving so the crumb softens.

Can you freeze banana cake?

Yes. Freeze the unfrosted cake, wrapped tightly, for up to 3 months, then thaw it in the refrigerator and frost it the day you serve it. Frosted slices can be frozen on a tray and then wrapped.

Plan the bake

Banana cake is a recipe that gets passed around. Write down your pan, your bake time and any add-ins so the next one comes out the same.

• Family Recipe Binder, $6.99. Recipe cards and dividers to keep this cake with your family's favorites.
• Meal Planner & Grocery List, $3.99. Put the buttermilk, cream cheese and powdered sugar on the list before you shop.

More dessert ideas are in our Thanksgiving desserts and Christmas desserts roundups. Browse all our Printables.