Banana Cake with Cream Cheese Frosting

Banana cake with cream cheese frosting is nothing short of amazing with a rich, silky frosting and super moist banana base.

Why this recipe works

Banana cake with cream cheese frosting reigns supreme in the book of all things banana. That silky, tangy cream cheese frosting, the tender crumbed, moisture-riddled banana base… It’s truly everything you want in a banana dessert.

There are a few little secrets tucked inside this banana cake. One of which is rum, which gives the cake a lovely bit of caramelized flavor. The other is using shredded coconut for additional moisture and sweetness. Though I absolutely love me a quick and easy banana cake, these little touches make a big difference on top of a from-scratch base.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BANANAS – The riper the banana, the sweeter the cake! That means you’ll want bananas that have a heavy amount of brown spots.

RUM – Although optional, adding rum to banana cake makes it even more special. This little trick does a few things behind the scenes. Alcohol helps retain moisture, which you always want in banana cake! On top of that, when baked into the cake, the rum adds bits of caramelized vanilla flavor that just can’t be beat. I highly recommend you give it a try! You will not be able to taste the rum.

CREAM CHEESE & BUTTER – Soften the cream cheese and butter, but don’t let it get warm, you just want to take the chill off. Remove both from the refrigerator about 30 minutes before beginning. Slice them into cubes and allow both to rest at room temperature.

COCONUT – The sweetened shredded coconut helps add moisture and sweetness to this banana cake. When toasted, you won’t be able to notice the texture of the coconut much, but it does incorporate additional flavor. I don’t personally mind the texture of using untoasted coconut, it simply comes down to personal preference, and it’s great either way!

How to Make Banana Cake with Cream Cheese Frosting

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 13×9 baking dish, dust the inside with flour, and tap out the excess. Put the pan on a baking sheet.
   
   TIP – Placing the pan on a baking sheet adds insulation and helps the cake bake evenly. It also prevents the bottom of the pan from getting hotter than the rest of it.
   
   
2. Whisk the flour, baking soda, salt, and nutmeg together.
3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy.
4. Add the sugars and beat at medium speed for a couple of minutes, then add the eggs one at a time, beating well after each addition, followed by the vanilla and rum. You’ll have a beautiful satiny batter.
5. Now lower the speed and add the bananas. The batter will curdle, but that’s fine; it will come together as you add the remaining ingredients.
6. Still on low speed, add the dry and liquid ingredients alternately, adding the flour mixture in three portions and the coconut milk in 2 (begin and end with the dry ingredients). Mix just until everything is incorporated.
7. Switch to a rubber spatula and scrape down both the sides and bottom of the bowl. Gently stir in the coconut.
8. Pour batter into your prepared 13×9 pan.
9. Bake for about 45 minutes, or until the cake is a deep golden brown. It should start to pull away from the sides of the pan, and a thin knife inserted into the center will come out clean.
10. Transfer the cake to a cooling rack until fully cooled.

Cream Cheese Frosting

1. Beat the cream cheese and butter together until creamy.
2. Slowly add the powdered sugar until completely combined. Beat in the vanilla.
3. Keep refrigerated until ready to use.

Frequently Asked Questions & Expert Tips

If you would like to use frozen bananas, it’s important to thaw and drain them first. If not, the cake will take longer to bake, risking the possibility of overcooking the edges in the process. Thaw the frozen bananas, then gently drain off excess liquid. I like to place my frozen bananas in a colander while they thaw. If needed, you can pat them dry with paper towels. You definitely don’t want all that extra liquid in your batter.

Yes, if you are not a fan of coconut, feel free to omit it entirely from the recipe. Optionally substitute with chopped nuts if you still want a bit of texture throughout. Or, you can try an equal amount of moist, plump dried fruit, such as currants, raisins, chopped apricots, cranberries, blueberries, or halved cherries to keep that extra moisture content.

Absolutely! I’ve personally made them into cupcakes in the past, and they’ve come out fantastic. Line two 12-cavity muffin tins with cupcake wrappers and fill each cavity 3/4 of the way full with batter. Bake at 350F for 15-20 minutes, or until a toothpick comes out with a few moist crumbs.

Yes, this cake can be made a day in advance. Allow it to fully cool before covering with an airtight lid or wrapping well with plastic wrap. Store at room temperature. I would hold off on adding the frosting until you’re ready to serve, as it needs to be refrigerated. However, you can prep the frosting the day before as well, simply store it separately in the refrigerator. Allow it to come to room temperature, give it a good stir, and spread it on top of the cake before enjoying.

Serving Suggestions

Serve your banana cake with cream cheese frosting at room temperature, as-is in all its glory! Optionally garnish with chopped walnuts and a banana slice for a little extra pizzazz.

More Banana Recipes

• Banana Muffins
• Easy Banana Cake
• Banana Bundt Cake
• Banana Pudding Poke Cake

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I originally made this recipe in a baking group called Tuesdays with Dorie, and shared it here back in 2010. You can find the original in Dorie Greenspan’s “Baking: From My Home to Yours” cookbook.