Homemade banana cake with rich cream-cheese frosting

Banana cake topped with deliciously creamy frosting.

Banana cake is a classic morning or afternoon tea treat, and this one’s made even yummier with the addition of a cream cheese frosting. It’s super moist thanks to the extra time in the freezer and can remain fresh in the fridge for up to three days.


  • 1 1/2 cups mashed bananas
  • 2 tsp lemon juice
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter, softened
  • 2 1/8 cups sugar
  • 3 large eggs
  • 2 tsp vanilla
  • 1 1/2 cups buttermilk
    For frosting
  • 1/2 cup butter, softened
  • 1 package cream cheese
  • 1 tsp vanilla
  • 3 1/2 cups icing sugar
  • Chopped walnuts


  1. Preheat oven to 135C. Grease and flour a 15 cup cake pan. Add mashed banana and lemon juice to a small bowl and mix. Set aside. In a larger bowl, mix flour, baking soda and salt. Set aside. In the largest bowl, add butter and sugar and beat until soft peaks form. Add eggs one at a time and beat in. Add in vanilla.
  2. Add the flour mixture to the sugar mixture. Beat in the butter milk. Mix until combined. Stir in the banana mixture. Pour batter into a prepared pan. Bake for 60-70 minutes or until skewer comes out clean when inserted. Remove from oven and transfer directly to freezer to cool for 45 minutes to moisten cake.
  3. Meanwhile, beat butter and cream cheese in bowl until smooth. Spread generously on cooled cake. Serve topped with walnuts.

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