This is such a delicious banana cake with a cream cheese icing recipe from many years ago. I grew up enjoying this regularly. We as kids would hook into it, straight out of the oven, mostly uniced as we were too keen. It was so good!
This does make a really generous sized cake that will rise right up close to the top of your cake pan. Mine has never overflowed, it is just a really nice big cake. Who doesn’t love a good slab of banana cake, am I right?
Also, it’s great to be able to use up all those overripe bananas!
Tips for Banana Cake with Cream Cheese Icing:
- Store in an airtight container in the fridge for up to 3 days.
- This is great to use up really ripe bananas! The end result will be sweeter and nicer too!
- You can use frozen bananas, just be sure to peel and freeze them in an airtight container, then take them out to thaw first, before using.
- If the icing is a bit thick, add a little milk and keep blending until desired consistency.
- Make sure to allow the cake to completely cool before icing. You don’t want your icing melting and sliding off your cake.
- It is best to use an electric mixer for this. It will turn out softer and fluffier!
- Make sure to use full fat cream cheese in your icing. It produces a better and flavour and texture.
- The cake is cooked when a skewer pierced in the middle comes out clean.
Can I use frozen bananas in a banana cake?
Yes! Absolutely. It is my favourite way to bake delicious banana recipes if I don’t have quite enough bananas in one go to use. It’s also great not to have overripe bananas go to waste.
It is best to peel and freeze overripe bananas in a zip lock bag with the air removed, or an airtight container. This way they don’t go gross, watery and gooey as they do when skins are on when thawing.
Also, it’s super convenient having the right amount of banana on hand, to be able to take out and thaw as needed.
What size cake tin should I use?
We have used one 8″ (20cm) x 2″ (5cm) high round cake tin for this recipe.
How many servings is this recipe?
This can be cut into 8 generous servings or 12 smaller triangle servings. I get a little excited when a fresh cake has just been cooked, so I normally serve this in 8 pieces. It’s all preference 🙂
NOTE: The nutrition facts below are for 8 servings of cake. Different servings sizes will have different values and is a guide only.
Can this be made ahead of time?
Yes, it tastes just as good, if not better the next day. The bananas in this recipe keep it nice and moist. What you can do to save time, is bake the cake the day before, let it cool completely, then store it in an airtight container.
Then the next day all you have to do is make the icing and spread it over the cake, and add chopped walnuts (optional).
It can then be put in the fridge until a little before serving time, say 20 minutes, then take out and rest on a bench and cut and serve when needed. Easy peasy!!
Another favourite banana recipe to check out is Banana ice cream! It’s so easy and delicious!
If you make this cake, be sure to let us know in the comments what you thought! We’d love to hear from you!!!
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Banana Cake With Cream Cheese Icing
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: Cakes
Description
This is an easy banana cake with a cream cheese icing recipe. So easy and delicious, it will soon become a favourite in your home too. Perfect to use up those bananas going to waste in the fruit bowl.
Ingredients
Banana Cake:
- 2 cups self-raising flour
- 1/2 tsp salt
- 3/4 cup (115 g) butter, softened
- 1 cup castor sugar
- 3 eggs
- 1/4 cup milk, plus a little more if needed
- 3 ripe bananas
- 1 tsp bicarbonate soda
Cream Cheese Icing:
- 40 g butter, softened
- 60 g cream cheese
- 1/4 tsp vanilla extract
- 1 cup icing sugar
- Chopped walnuts for the top of the icing
Instructions
Banana Cake:
- Preheat oven to 180 degrees Celsius (fan-forced).
- Grease and line, a standard round cake tin with baking paper and set aside.
- In a mixing bowl mash together the bananas with a fork until smooth, set aside.
- In another mixing bowl sift the flour, salt and bicarb soda, set aside.
- In a stand mixer add butter and sugar, then cream together at a high speed until smooth (approximately a few minutes).
- Turn the mixer down to low speed, gradually add eggs one at a time, mix well and add bananas in gradually.
- At a low speed add flour and milk alternately, a third at a time, until mixed through.
- Pour into a prepared cake tin and bake in the oven for 45-50 minutes, or until a skewer comes out clean. This may need a little longer depending on each oven.
- Once cooked, take it out of the oven, flip out onto a cake cooling rack, and cool.
Cream Cheese Icing:
- In a bowl sift the icing sugar, set it aside.
- In an electric mixer add cream cheese and vanilla and beat until smooth.
- Add butter and mix for a couple of minutes.
- Add sifted icing sugar and continue beating until smooth.
- Spread the icing on top of the cooled cake and sprinkle on some chopped walnuts. Enjoy!!!
Notes
Icing: If you’re finding the icing is too thick, add a little dash of milk and continue beating until you have the desired consistency.
Nutrition
- Serving Size: Serves 8