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A slice of banana cake with cream cheese frosting being pulled out of whole cake with bananas in the background
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5 from 4 votes

Banana Cake

Soft, moist, and rich all at the same time, this Banana Cake might just be the best dessert I’ve ever had! Filled with banana flavor, studded with pieces of juicy pineapple and coated in tangy cream cheese frosting, today’s cake is a thing of absolute beauty and undeniable deliciousness!
Prep Time35 mins
Cook Time1 hr
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American, Southern
Servings: 12 servings
Calories: 695kcal


For the Banana Cake

  • cooking spray
  • 1 1/2 cups mashed ripe bananas
  • 8 oz crushed pineapple drained
  • 3 cups all purpose flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 3/4 cup unsalted butter room temperature
  • 2 cup granulated sugar
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 cup buttermilk

For the Cream Cheese Frosting

  • 16 oz cream cheese room temperature
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cup confectioner's sugar
  • 1 tbsp vanilla extract


For the Cake

  • Preheat the oven to 350F. Grease 2 9 inch round cake pans with cooking spray. Line the pans with parchment paper, then grease the parchment paper with cooking spray.
  • In a small bowl, stir together the mashed bananas and pineapple. Set aside. In a separate small bowl, whisk together the flour, baking soda and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla extract. Beat in the flour mixture alternating with the buttermilk. Fold in the mashed banana mixture.
  • Divide the batter between the two prepared cake pans. Bake the cakes for 55-60 minutes, until a toothpick inserted comes out clean. Remove the cakes from the oven and allow them to cool completely.

For the Frosting

  • In the clean bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter until smooth. Add the confectioners' sugar and vanilla extract and beat until combined.
  • To assemble the cake, remove the cake layers from the pans and discard the parchment paper. Arrange one cake layer on a serving platter. Top it with half of the frosting. Arrange the second cake layer on top. Frost the top of the cake with the remaining frosting. Slice and serve.


Banana Cake will keep for 4 to 5 days. To store, place the cake in the fridge for 15 minutes to allow the frosting to harden a bit. Then, wrap it tightly in plastic wrap and place it back in the fridge. Alternatively, sheet cake can be stored in a cake keeper or in airtight containers. 
TIP: Looking to make it last a little while longer? Wrap the cake in aluminum foil, place in a (labeled) freezer-safe bag and keep it in the freezer. Once frozen, the cake will keep for 2-3 months. 


Calories: 695kcal | Carbohydrates: 82g | Protein: 8g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 348mg | Potassium: 229mg | Fiber: 2g | Sugar: 55g | Vitamin A: 1331IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 2mg