This Banana Cake is the best way to use up those bananas on your counter. The cake comes out so moist and the cream cheese frosting is amazing!
I know the first thing that pops into your head when you see over-ripe bananas is banana bread. However, let me introduce you to Banana Cake. You can take those same bananas and bake them into a super moist cake and top it with a creamy cream cheese frosting. Are you convinced yet? We have been making this cake for years and my family absolutely devours it! Next time you see those over-ripe bananas on your counter, try this instead! I promise you won’t be disappointed.
How Ripe Should My Bananas Be?
For baking, bananas should be at least slightly over-ripe. You want to see a lot of brown on the outside and the stems should be thin and dry. If your bananas aren’t ripe enough, they won’t mash as well and you will see a lot of chunks in your batter. Using bananas too early also won’t give the cake as much flavor. If the bananas go ripe before you are ready to use them, you can freeze them and thaw them when you are ready to bake. See our complete guide on freezing bananas and using frozen bananas HERE.
Step by Step Instructions
- First you are going to preheat the oven to 350 degrees. Then cream together your butter and sugar.
- We get a lot of questions about “creaming” butter and sugar together. Essentially, it means mixing the butter and sugar together until it has a light, fluffy texture. First, add the softened butter and sugar to a mixing bowl and then start to mix with a handheld mixer or stand mixer with the paddle attachment. Mix until the sugar has been dissolved into the butter and the butter turns lighter in color and fluffier in texture. Usually this takes about 2-3 minutes.
- Next add your eggs, one at a time. Mix egg completely into the batter before adding the next egg. Then fold in the sour cream and vanilla.
- In a separate bowl, combine your dry ingredients. Add the dry ingredients slowly to the wet ingredients. Then mix in your mashed bananas.
- Spread on a greased jelly roll pan (10×15). Bake for 20-22 minutes until slightly golden brown.
- Next, my favorite part – the frosting! While the cake is cooling, mix together butter, cream cheese, and vanilla. Once that is smooth, slowly add the powdered sugar until frosting reaches desired consistency. I like my frosting to have firm but not stiff peaks.
- Once the cake is completely cooled, frost and serve! Optional: top each piece with a pecan or walnut.
Our Favorite Banana Recipes
If you love bananas, try some of our other favorite banana recipes!
- Chocolate Banana Bread
- Banana Chocolate Chip Muffins
- Four Layer Banana Pudding
- Hawaiian Banana Pancakes
How to Make Banana Cake
- Preheat oven to 350. Grease a 10x15 jelly roll pan and set aside.
- In a large bowl, cream butter and sugar together until light and fluffy - about 2-3 minutes.
- Add eggs one at a time, mixing each egg in completely before adding the next.
- Fold in sour cream and vanilla.
- In a separate bowl, combine flour, salt, and baking soda. Slowly add the dry ingredients to the wet ingredients.
- Mix in mashed bananas.
- Spread the batter onto the jelly roll pan. Bake for 20-22 minutes, until slightly golden brown.
- Cool completely before frosting.
For the Cream Cheese Frosting
- Cream together butter, cream cheese, and vanilla.
- Slowly add powdered sugar until frosting is desired consistency. Spread over the cake.