Easy Banana Cake with Cream Cheese Frosting

This Easy Banana Cake with Cream Cheese Frosting is the best banana cake recipe on the internet…period! The brown butter adds a rich, nutty depth, while the spices create a unique, aromatic flavor that elevates the cake. Topped with a smooth, tangy vanilla cream cheese frosting, it strikes the perfect balance between sweetness and richness, making it a truly irresistible treat.

The Best Banana Cake Recipe

This banana cake with vanilla cream cheese frosting is hands down the best banana cake recipe you’ll ever try. The cake itself is irresistibly moist, thanks to the rich depth of brown butter, which adds a warm, nutty flavor that perfectly complements the natural sweetness of ripe bananas. The careful blend of spices—cardamom, ginger, nutmeg, and cinnamon—gives the cake an aromatic complexity that elevates it beyond your average banana cake. These spices add a comforting warmth, infusing the cake with a depth of flavor that is both cozy and sophisticated, while allowing the banana to shine through.

What truly sets this cake apart is the smooth, vanilla cream cheese frosting that tops it. The tangy cream cheese balances the sweetness of the cake, while the hint of vanilla adds a subtle yet fragrant note that ties everything together. This frosting is the perfect complement to the spiced banana cake, providing a creamy, velvety finish that takes each bite to the next level. With its perfect balance of flavors and textures—moist, spiced cake and luscious frosting—this banana cake is truly the best, offering a deliciously memorable dessert that stands out from the crowd.

More Banana Recipes

Ingredients for this Banana Cake Recipe

Banana Cake

All-Purpose Flour: Spoon and level the flour.

Baking Soda and Powder: These leavening agents help the cake rise and become light and fluffy by producing carbon dioxide gas when combined with acidic ingredients.

Spices: I use cinnamon, ginger, nutmeg, and cardamon, which adds the perfect amount of spice and pairs well with the sweet banana and toasty brown butter batter.

Bananas: The star of this recipe. Adds amazing banana flavor, natural sweetness, and moistness to this banana cake.

Unsalted Butter: the butter and browned then cooled, which adds a rich, nutty flavor to the cake, enhancing its depth and complexity by caramelizing the milk solids, which also contributes to a slightly denser, more moist texture.

Eggs: Eggs provide structure, moisture, and richness, helping to bind the ingredients and create a tender crumb.

Granulated Sugar: Granulated sugar helps to sweeten the cake and contributes to a light, airy crumb by dissolving into the batter, creating a smooth texture.

Dark Brown Sugar: Dark brown sugar adds a deeper, more complex flavor with molasses undertones, while also helping to keep the cake moist and contributing to a denser, more tender

Sour Cream: Adds moisture, richness, and a slight tang, resulting in a soft, tender texture.

Buttermilk: Buttermilk reacts with baking soda to create a lighter texture while adding a subtle tang that enhances flavor.

Vanilla Extract: Vanilla extract adds a warm, sweet flavor that enhances and balances the other ingredients in the cake.

Salt: balances the sweetness of the cake and adds flavor.

Vanilla Cream Cheese Frosting

Unsalted Butter: Use room temperature butter. Adds richness and smoothness to the frosting while allowing for easy blending.

Cream Cheese: Provides a tangy, creamy base that gives the frosting its signature flavor and texture. Be sure to use block cream cheese (my fav is Philadelphia)

Vanilla Bean Paste: Enhances the frosting with a deep, aromatic vanilla flavor and specks of vanilla bean seeds for visual appeal.

Salt: Balances the sweetness of the powdered sugar and elevates the flavors of the cream cheese and vanilla.

Powdered Sugar): Sweetens and thickens the frosting. I sift my powder sugar to ensure a smooth, lump-free consistency.

How to Make this Easy Banana Cake

Step 1: Make the brown butter: Cut the butter in pieces to ensure even melting. Add the butter to a skillet. Heat the skillet to medium heat. Stir the butter to ensure it cooks evenly. Allow the butter to cook for about medium 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. Scrap the butter (and the brown bits of glory— yes, the brown bit are what you want!) into a heat-safe bowl and place in the refrigerator until solidified (about 30-40 min), but still soft (you want it to resemble room temperature butter). Alternatively, you can leave it out on the counter until it reaches room temperature or follow the quick cooling method in the tips section.

Step 2: Preheat the oven to 350F and grease 3 9-inch round cake pans and line with parchment paper to ensure the batter doesn’t stick. Set aside. Then, in a medium mixing bowl, sift the flour, baking soda, baking powder, and salt. Set aside.

Step 3: In a large mixing bowl, add the sugars, cooled browned butter, and spices and beat with a hand mixer on high speed for about 2 minutes. Then, add the sour cream, vanilla, and eggs, on medium speed until well combined. Then, add the mashed bananas. Be sure to scrape the sides of the mixing bowl to ensure all the batter is well incorporated. On low speed, add about a third of the flour mixture and a third of the buttermilk, alternating until all of the flour and buttermilk is added to the batter. Be sure not to over mix the batter — a few lumps are okay.

Step 4: Next, evenly divide the batter in the 3 prepared pans. Bake for 22-27 minutes or until a toothpick comes out clean. Note, baking time may vary depending on your oven.

Step 5: Once done, allow the cakes to cool in the pan on a wire rack until completely cooled.

Step 6: Make the Frosting. In a large bowl, combine the softened cream cheese with the softened unsalted butter and beat on high until smooth and creamy. Next, mix in vanilla bean paste, salt, and gradually add the powdered sugar, mixing on low speed at first to prevent a sugar cloud. When the sugar is pretty much incorporated, beat the frosting for about 2 minutes on high.

Step 7: Assemble Cake. Place the first layer of cake on a serving plate or cake stand, and evenly spread the top of the cake layer with frosting. Next, add the second layer, pressing gently, and repeat the process. Lastly, add the third layer and use the rest of the frosting to frost the top and sides of the cake. Refrigerate the cake for at least 30 minutes before cutting and serving.

Step 8: Once your frosting has set in the refrigerator, slice and enjoy!

Tips For the Best Banana Cake

To cool your brown butter quickly, put ice and water in a large mixing bowl. Then, in a smaller mixing bowl (one that fits nicely in the larger bowl), add you butter. Then, place the bowl with the butter in the larger bowl with the ice water. With a hand mixer or whisk, beat the butter until it cools.
Fluff, spoon, and level your flour into the measuring cups (scooping the flouring into a measuring cups will add too much flour)
Use room temperature ingredients.
Use ripe banana.
If you want to add something special to this cake, check out my homemade salted caramel sauce! It is a great topping for this cake and can be added to the layers for additional flavor and depth.

Can I freeze banana cake?

Yes, you can freeze banana cake. Wrap the cooled cake tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It will keep for up to 2 months. Thaw at room temperature before serving.

How can I prevent my banana cake from being too dense?

To prevent a dense banana cake, be sure to measure your flour properly (spoon it into the measuring cup and level it off) and avoid overmixing the batter. Also, ensure your baking powder or baking soda is fresh and that you don’t add too many bananas.

How do I store banana cake?

Store banana cake in an airtight container at room temperature for up to 2-3 days. If frosted, keep it in the fridge for up to 5 days to prevent the frosting from melting, especially if using cream cheese frosting.

How can I make a gluten-free banana cake?

To make a gluten-free banana cake, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum or use a homemade gluten-free flour mix. Make sure to check the recipe for any additional adjustments needed, such as the amount of liquid or leavening agents.

More Delicious Desserts

I hope you love this Easy Banana Cake with Cream Cheese Frosting Recipe! With its rich brown butter, aromatic spices, and creamy vanilla frosting, this cake is an irresistible treat that may start an addiction. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @‌butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.