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Banana Cake with Cream Cheese Frosting and Pecans Recipe

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★★★★★

4.5 from 59 reviews

This moist and flavorful Banana Cake features ripe bananas, enriched with creamy buttermilk and a luscious cream cheese frosting. Perfectly tender with a rich, sweet taste enhanced by vanilla and a hint of sour cream, it’s an irresistible classic dessert ideal for celebrations or anytime indulgence.

Ingredients

Scale

Cake Batter

  • 3 large overripe bananas
  • 3 cups all-purpose flour, spooned and leveled, plus extra for dusting pans
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • ½ cup unsalted butter, softened
  • ½ cup sour cream, at room temperature
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
  • 1 cup buttermilk

Cream Cheese Frosting

  • 16 ounces cream cheese, at room temperature
  • ½ cup unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 ½ cups powdered sugar

Garnish

  • Chopped pecans
  • Banana slices (slice just before serving to prevent browning)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with shortening or butter, then lightly dust them with flour. Set aside for use later.
  2. Prepare Bananas: Peel and tear apart the bananas into a medium bowl, then mash them thoroughly with a fork or potato masher until smooth. Set aside.
  3. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Sugars and Butter: Using an electric mixer, cream together the granulated sugar, brown sugar, and softened butter in a large bowl until the mixture is fluffy and well combined.
  5. Add Wet Ingredients to Creamed Mixture: Mix in the mashed bananas, sour cream, and vanilla extract until fully incorporated.
  6. Add Eggs: Add eggs one at a time to the batter, mixing just until combined after each addition to maintain the batter’s lightness.
  7. Combine Dry Ingredients and Buttermilk: Add half of the dry ingredient mixture to the wet ingredients and mix gently. Add the remaining dry ingredients, then pour in the buttermilk and mix at low speed until the batter is just combined. The batter will be thick and moist.
  8. Divide and Bake: Evenly divide the batter between the prepared cake pans, using a kitchen scale if available for precision. Place the pans on the middle rack of the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  9. Cool Cakes: Allow the cakes to cool in the pans for 15 minutes. Then, carefully remove the cakes from the pans and transfer them to a cooling rack to cool completely before frosting.
  10. Prepare Frosting: Once cakes are completely cooled, beat the cream cheese and room temperature butter together in a large bowl with an electric mixer until smooth and creamy.
  11. Add Flavoring and Sugar: Mix in the vanilla extract and salt. Gradually add the powdered sugar, about ½ cup at a time, mixing well after each addition until the frosting is thick and smooth.
  12. Assemble Cake: Place one cake layer on a cake stand or serving platter and spread about half of the cream cheese frosting evenly over the top. Carefully place the second cake layer on top and spread the remaining frosting over it.
  13. Decorate: Optionally, pipe the frosting around the edges for decoration. Garnish the top with chopped pecans and fresh banana slices, sliced just before serving to prevent browning.

Notes

  • Use ripe to overripe bananas for the best natural sweetness and moisture in the cake.
  • Ensure eggs and sour cream are at room temperature to create a smooth batter and even baking.
  • Dusting the pans with flour after greasing helps prevent sticking without affecting the cake’s exterior texture.
  • Do not overmix the batter once dry ingredients are added to keep the cake tender and moist.
  • For a more decorative finish, pipe frosting around the cake edges using a piping bag fitted with a star tip.
  • Slice banana garnish just before serving to maintain fresh appearance and avoid browning.
  • Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Keywords: banana cake, cream cheese frosting, moist banana cake, homemade banana cake, classic banana dessert

Find it online: https://nataliereeve.com/banana-cake-with-cream-cheese-frosting-and-pecans-recipe/