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Banana Cake with Cinnamon Cream Cheese Frosting

Moist, dense, and perfectly spiced, this easy homemade Banana Cake recipe is the perfect way to use up ripe bananas. Topped with a whipped cinnamon cream cheese frosting, this banana dessert is absolutely irresistible!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 24 servings
Calories: 212 kcal
Course: Dessert
Cuisine: American

Ingredients

for the banana cake:
  • 1¾ cups well-mashed very ripe banana (from 3 to 4 large bananas)
  • 1½ cups sugar
  • ¾ cup 12 tablespoons unsalted butter, melted
  • ½ cup sour cream
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups white whole wheat flour
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon Morton kosher salt
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
for the cinnamon cream cheese frosting:
  • 6 ounces full-fat cream cheese softened at room temperature (make sure it's not overly soft)
  • 6 tablespoons unsalted butter softened at room temperature (make sure it's not overly soft)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 1¾ cups powdered sugar

Instructions

    Cup of Yum
  1. For the banana cake: Preheat oven to 350° F. Lightly spray a 9'' x 13'' pan with cooking spray and set aside.
  2. In a large bowl, thoroughly mash the bananas until they are mostly smooth, with only some small lumps. Add the sugar, butter, and sour cream, and stir to combine. Add the eggs one at a time, stirring to combine after each addition. Then stir in the vanilla.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and allspice.
  4. Add half the flour mixture to the banana mixture, and fold to combine. Then add the other half of the flour mixture, folding again. Spread batter evenly in prepared pan.
  5. Bake for 30-35 minutes, or until nicely browned and a toothpick comes out with no wet batter. The cake surface should not jiggle, and it should bounce back when you gently press on the center. Remove from oven and let cool completely before frosting.
  6. For the cinnamon cream cheese frosting: With an electric stand mixer, beat cream cheese and butter on medium to medium-high speed, until smooth. Scrape down the bowl.
  7. Add vanilla, cinnamon, and allspice. Beat again to combine. Scrape down the bowl.
  8. With the mixer on low speed, slowly add the powdered sugar until just incorporated. At this point the frosting will have a very loose consistency. Scrape down the bowl.
  9. Turn up speed up to medium-high and beat until frosting is thick and aerated, with a fluffy whipped texture - about 90 seconds.
  10. To finish: Spread frosting evenly over cake. Slice to serve.

Notes

  • Store any leftover cake in the refrigerator for up to 5 days. I really like to eat this cake cold. :)
  • Adapted from my favorite banana bread and banana bread muffins.

Nutrition Information

Serving 1 Calories 212kcal (11%) Carbohydrates 34g (11%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Cholesterol 42mg (14%) Sodium 152mg (6%) Fiber 2g (8%) Sugar 22g (44%)

Nutrition Facts

Serving: 24servings

Amount Per Serving

Calories 212

% Daily Value*

Serving 1
Calories 212kcal 11%
Carbohydrates 34g 11%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Cholesterol 42mg 14%
Sodium 152mg 6%
Fiber 2g 8%
Sugar 22g 44%

* Percent Daily Values are based on a 2,000 calorie diet.