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    Home » Recipes » Cake

    Banana Cake with Cream Cheese Frosting

    Published: Mar 10, 2022 · Modified: Aug 16, 2022 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments

    This banana cake recipe is moist and has a ton of banana flavor but it's not heavy at all. It's frosted with a sweet and tangy cream cheese frosting. I can't think of a better way to use leftover bananas.

    If you're looking for a banana cake that's light and fluffy then this is your cake!!!

    slice of the best banana cake

    Once you've made this banana cake recipe, it'll be your go-to recipe not only for cake but for banana cupcakes too.

    There's a bakery in our area called Icing on the cake. This bakery is one of the bakeries that, on the weekend, you can find a line out the door. Cookies and cupcakes are flying off the racks.

    One of my favorite things at Icing on the cake is their banana cake recipe. Their cake is light and fluffy. If you've ever tried making banana cake before, you probably know that it can be heavy and dense. 

    WHY THIS IS THE BEST BANANA CAKE RECIPE

    • This banana cake is moist and fluffy. A lot of banana cake recipes seem more like banana bread with frosting. NOT this cake!
    • The Cream Cheese Frosting is AMAZING!
    • Whenever I serve this cake, it makes people happy, and I get a million requests for the recipe.


    What You'll Need

    ingredients for banana cake
    • Flour: I've used both all-purpose flour and cake flour in this recipe. I didn't notice a significant difference either way. The cake is moist and fluffy, using either type of flour.
    • Baking powder. Baking powder is still responsible for the majority of the leavening in this recipe.
    • Baking soda. Baking soda is used in baking to neutralize the acid in the batter. Such as in the case of cake batter that includes sour cream as an ingredient.
    • Kosher salt. I almost exclusively use kosher salt or fine sea salt in baking
    • Sugar: I use granulated white sugar in this cake recipe.
    • Butter: Always unsalted butter that has been warmed to room temperature. It's also acceptable to substitute vegetable oil in this cake recipe. Oil will give you an even moister cake. I love baking with butter because it is less processed, but either fat will work fine in this recipe.
    • Eggs: 4 eggs (2 full eggs and 2 egg yolks) Make sure the eggs are at room temperature when baking.
    • Bananas: 3 very ripe bananas (about 1 generous cup). The more brown spots, the better. Overripe bananas have a lot of sugar, giving this cake its sweet banana flavor. You will want to peel and mash the bananas with a fork or a potato masher.
    • Sour cream: Sour cream is the key to getting a light, fluffy crumb in this cake. Sour cream has a perfect balance of acidity and fat. The acidity helps to bolster the performance of the baking soda. Fat and acid help inhibit the gluten formation in the flour, so the cake crumb remains tender and moist. This recipe can also use plain greek yogurt instead of sour cream.
    • Vanilla extract: Use a high-quality vanilla extract. Add the vanilla to the banana mixture. Many of my readers have subbed a banana bakery emulsion into the cake or the frosting with great results.
    slice of banana cake with the whole cake on a marble cake stand

    HOW TO MAKE BANANA CAKE

    1. Get ready to bake: Preheat your oven to 350℉.
    2. Prepare your baking pans: grease and flour two round cake pans. I add a round of parchment paper to the bottom of each pan. I love the pre-cut parchment rounds.
    3. Peel the bananas add them not a small bowl. Use a fork or a potato masher to smash them. Add the vanilla to the bananas and mix.
    4. Mix flour with the remaining dry ingredients in a large bowl: If you don't have a sifter, you can add the dry ingredients to a bowl and whisk them together.
    5. Cream the butter and sugar: This step is very important and might take longer than you think. Beat the butter and sugar together for a good 10 minutes. The goal is to get the water component of the butter to interact with the sugar. A stand mixer is your friend here. Butter and sugar both contribute to the moistness of a cake.
    6. Add the eggs: After the butter and sugar are light and fluffy, add the eggs, and then continue to mix until blended.
    7. Alternately add the mashed bananas and the flour mixture to the wet mixture: Add half of the bananas and then half of the flour mix until everything is just incorporated. Then add the remaining banana and then flour. Mix again. Do not overmix.
    8. Bake: Pour half of the batter into each prepared pan. (I use a food scale to measure). Bake 25 to 30 minutes, until a wooden skewer comes out clean from the center of the cake or for best results use a probe thermometer and bake until the internal temperature of the cake is 200 to 210℉ (93 to 99℃)
    9. Cool: Let the cake cool for about 10 minutes and then flip them out onto a wire rack. Before frosting, allow the cake to cool on a wire baking rack for several hours.

    Cream Cheese Frosting

    A classic and simple frosting recipe that works beautifully when paired with this banana cake.

    Ingredients for Cream Cheese Frosting

    cream cheese frosting ingredients
    • Cream cheese: Bring the cream cheese to room temperature.
    • Butter: Use unsalted butter, room temp
    • Powdered sugar (Confectioners sugar):
    • Vanilla extract:
    • Heavy cream:

    How to make Cream Cheese Frosting

    1. Start by creaming together the butter and the cream cheese. Add the cream cheese and the butter to the bowl of a stand mixer fitted with the paddle attachment and beat until they have a smooth consistency.
    2. Add the powdered sugar and start the mixer on a very low speed at first. Once the powdered sugar is mixed into the cream cheese you can increase the mixer to a high speed and beat until the icing is smooth and creamy.
    3. Add the vanilla extract. Beat until the vanilla is completely incorporated.
    4. If you need to thin out the frosting you can add heavy cream. Start by adding heavy cream in one tablespoon at a time.

    VARIATIONS AND FAQS

    This banana cake recipe makes a delicious light banana layer cake and equally delicious banana cupcakes. My readers have used this recipe to make banana cupcakes, bundt cake, and my favorite, the super unfussy, easy banana sheet cake baked in a 9x13 pan.

    Bake timing for different pans

    The original recipe for this banana cake is a layer cake. But, don't let that stop you from using it to make a less fussy version.

    Bundt cake pan: This cake works wonderfully when baked as a bundt cake. You will need to adjust the timing.

    9x13 pan: The 9x13 inch baking pan turns this layer cake into a super easy banana cake. One layer and you can frost it right in the pan. I recommend halving the frosting recipe.

    Cupcakes: So many people have made banana cupcakes (not to be confused with banana muffins) with this recipe. I'm in love with this idea. Again you will only need to adjust the timing.

    Loaf pan: A loaf pan is a great way to bake a cake recipe if you want to make easily proportionable slices. This shape is also incredibly easy to freeze.

    baking pan sizecupsbake time @350℉
    Two 8 ½ -inch round pans6 cups35 to 40 minutes
    Two 9 ½ -inch round pans8 cups30 to 35 minutes
    10-inch tube pan16 cups35 minutes to an hour
    10-inch bundt pan12 cups35 minutes to an hour
    9-inch springform9 cups35 minutes to an hour
    9 x 5 - inch loaf pan8 cups35 to 55 minutes
    8-inch square pan8 cups25 to 30 minutes
    13 x 9-inch pan14 cups30 to 35 minutes
    15 x 10-inch jelly roll pan12 cup25 to 30 minutes
    24 cupcakes6 cups18 to 23 minutes

    CAN I USE GLUTEN-FREE FLOUR?

    I haven't tested baking this cake with gluten-free flour. I would love to hear about it if you do try it, though. I have swapped out King Arthurs Gluten Free flour for many recipes and have not had an issue.

    How to tell when the banana cake is done.

    Banana cake is a very moist cake and I find that testing it with a toothpick or a skewer isn't always reliable. Use a probe thermometer and make sure that the internal temperature of your cake is 200 to 210℉ (93-99℃).

    baking temperature guide

    PIÑA-COLADA FILLING FOR THIS CAKE

    I have pineapple and coconut filling for this cake that I love to make. To do this, beat heavy cream and coconut cream together until you have a whipped cream consistency. Add a little bit of coconut extract. Drain crushed pineapple and fold it into the mixture. Fill the middle layer with this piña-colada whipped cream filling.

    HUNGRY FOR MORE BAKING RECIPES?

    If you like this cake recipe, here are a few more of my favorite cake recipes. Give one or two a try!

    • Carrot Cake
    • Guinness Cupcakes with Whiskey Ganache
    • Bleeding Halloween Cupcakes
    • Mocha Cake
    • Swedish Birthday Cake
    • Apple Cake
    • Pavlova with Berries and Lemon Curd
    • The BEST Carrot Cake
    • New York Cheesecake Recipe
    • Dark Chocolate Mocha Cake Recipe
    • Homemade Apple Cake Recipe
    • Cranberry Sauce Coffee Cake Recipe
    • Strawberries and Cream Cake

    ➽ Did you make this recipe? I love to see what's going on in your kitchen. Please show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!

    banana cake recipe with a bite taken out
    Favorite Saved!

    Banana Cake with Cream Cheese Frosting

    Laura Reigel
    A wonderful change of pace from traditional Chocolate, Yellow, or White cakes. This delicious banana cake is great for any occasion from picnics to birthday parties!
    PRINT PIN SAVE SAVED
    Prep Time 30 mins
    Cook Time 50 mins
    Total Time 2 hrs
    Course Dessert
    Cuisine American
    Servings 16 slices
    Calories 521 kcal

    Equipment

    • cake lifter
    • icing spatula
    • piping bags
    • piping tips
    • icing comb
    • sifter
    • potato masher
    • 9-inch round cake pans

    Ingredients
      

    Banana Cake

    • 2 ½ cups cake flour
    • 3 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon kosher salt
    • 3 medium bananas very ripe, peeled, and mashed
    • 1 cup sour cream room temperature
    • 3 teaspoon vanilla
    • 1 ½ cup sugar
    • 1 cup butter (2 sticks) room temperature
    • 2 large eggs room temperature
    • 2 large egg yolks room temperature

    Cream Cheese Frosting

    • 16 ounces cream cheese at room temperature
    • 1 cup unsalted butter (2 sticks) room temperature
    • 4 teaspoon vanilla
    • 3 cups powdered sugar sifted
    • ½ teaspoon kosher salt
    Prevent your screen from going dark

    Instructions
     

    Banana Cake

    • Position the oven rack in the center of the oven. Preheat to 350°F degrees.
    • Grease and flour two cake pans (9" diameter)
    • Whisk the dry ingredients together in a medium bowl (flour, baking powder, baking soda, and salt). Set aside.
      2 ½ cups cake flour, 3 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt
    • Mash the bananas in another bowl. [I use a flat bottomed bowl and a potato masher.] Add the sour cream and the vanilla to mashed bananas. Mix well. Set aside.
      3 medium bananas, 1 cup sour cream, 3 teaspoon vanilla
    • Beat the sugar and butter together in a large bowl using an electric mixer. Beat for at least 3 minutes. Add the eggs and egg yolks. Continue beating until well blended.
      1 ½ cup sugar, 1 cup butter, 2 large eggs, 2 large egg yolks
    • Add the dry ingredients and the banana mixture into the sugar, butter and egg mixture. ALTERNATE the addition of the dry and wet ingredients, starting with the dry and ending with the dry. Stir after each addition until the added ingredients are just combined.
    • Divide the batter between the two prepared cake pans.
    • PRO-TIP: If you have a kitchen scale, weigh each of the pans to ensure that the batter is divided evenly.
    • Bake for 35 to 50 minutes until a toothpick inserted into the center comes out clean. The interanal temperature of the cake should be about 200°F. Allow the cake to cool completely on a rack before icing.

    Cream Cheese Frosting

    • Beat the cream cheese, butter and vanilla together using an electric mixer.
      16 ounces cream cheese, 1 cup unsalted butter, 4 teaspoon vanilla
    • Add the salt, and then the sifted powdered sugar, one cup at a time.
      3 cups powdered sugar, ½ teaspoon kosher salt
    • Beat until smooth after each addition.

    Laura's Tips + Notes

    • Dry Ingredients: Flour, baking powder, baking soda, and kosher salt. I've used both all-purpose flour and cake flour in this recipe. I didn't notice a significant difference either way. The cake is moist and fluffy, using either type of flour.
    • Sugar: I use granulated white sugar in this cake recipe.
    • Butter and Eggs: Make sure the butter and eggs are room temperature. I always use unsalted butter when baking.
    • Bananas: 3 very ripe bananas (about 1 generous cup). The blacker, the better. Overripe bananas have a lot of sugar and give this cake its sweet banana flavor. You will want to peel and mash the bananas with a fork or a potato masher. Add the vanilla to the banana and mix.
    • Sour Cream: Sour cream is the key to getting a light, fluffy crumb in this cake. Sour cream has a perfect balance of acidity and fat. The acidity helps to bolster the performance of the baking soda. The fat and acid help to inhibit the formation of gluten in the flour, so the cake crumb remains tender and moist.
    • Other: Vanilla and Salt
    Note about the cream cheese frosting:
    • This makes a ton of frosting.
    • I used probably only 75% of it for the cake in the photos. 
    • There is extra in case you want to do any piping or decoration which many of my readers have done. 
    • If you do make this cake as a sheet cake, definitely only make one-half of the frosting. 
    Nutritional Info:
    Assumes 75% of the frosting was used. 
    PRO-TIP:
    Are your bananas too green? Ripen them in the oven. Five minutes at 350℉ degrees blackens them right up. 
    Piña Colada Filling (optional)
    • 2 cups of heavy whipping cream
    • optional: a few tablespoons of coconut cream (I like karas brand)
    • 1 small can of crushed pineapple, drained (you'll use ⅓ to ½ cup of crushed pineapple.)
    • ⅓ to ½ cup of shredded coconut
    • ½ teaspoon of coconut extract. I usually use coconut extract paste. You can adjust this to taste.
    1. Whip the heaving cream until it is nice and fluffy. You want it to be a little bit on the stiff side.
    2. Fold in the remaining ingredients.
    3. I don't ever add extra sweetener. But if you wanted the filling a little bit sweeter you could add a few teaspoons of brown sugar.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1gCalories: 521kcalCarbohydrates: 55gProtein: 5gFat: 32gSaturated Fat: 19gCholesterol: 131mgSodium: 483mgFiber: 1gSugar: 37gCalcium: 93mgIron: 1mg
    Keyword banana cake, banana cream cheese cake, banana dessert
    DID YOU MAKE THIS RECIPE?Snap a 📸 and share it. Tag me @foodologygeek and don't forget to hashtag #foodologygeek!

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    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

    Reader Interactions

    Comments

    1. Caroline Hansen

      December 11, 2022 at 1:41 pm

      5 stars
      I made cupcakes with this recipe and they are the best ever!!!

      Reply
      • Laura Reigel

        December 12, 2022 at 9:43 am

        Thank you, Caroline for the awesome review. It makes me so happy to hear that you enjoyed this recipe. 💜

        Reply
    2. steffy

      October 01, 2022 at 7:39 pm

      5 stars
      Made the cake today and baked it in two 8 inch pans for 1 hour.
      The cakes were perfectly baked and the frosting was delicious.
      Will be making this on repeat!
      Thank you for sharing this recipe!

      Reply
      • Laura Reigel

        October 10, 2022 at 1:57 pm

        Thank you for the review!!! I'm glad the banana cake came out delicious!! It's a keeper.

        Reply
    3. Mila C

      August 16, 2022 at 10:41 am

      I am confused. All together are we using 4 eggs? Two leg eggs and two yolks? I look at the picture of your ingredients and it shows only 2 eggs. Arewe just using 2 yolks?

      Reply
      • Laura Reigel

        August 16, 2022 at 4:33 pm

        Mila, Sorry for the confusion....Yes, you will use 4 eggs total. 2 whole eggs and 2 egg yolks.

        Reply
    4. Franny

      July 17, 2022 at 6:05 am

      4 stars
      Great cake
      3rd time making this
      But…..BUT THE 30 minutes baking is wayyy off
      I’m surprised that the baker who made this hasn’t corrected this.

      Reply
      • Laura Reigel

        July 27, 2022 at 11:23 am

        Franny, thank you for the comment. I am so glad that this recipe came out for you. I did, in fact, update the timing several months ago. I'm not sure if you need to update your copy of the recipe.

        Reply
    5. Sandy

      April 03, 2022 at 5:44 pm

      3 stars
      Cake tasted delicious. For the sugar I used 1cup of white and 1/2 cup of brown. I split the amount of vanilla extract with banana extract. I did not add salt to the icing and I used vanilla extract and banana extract in icing too Icing was sooo good. I would have gave 5 stars but baking time was off. I had to put it back in 10 extra minutes for each round. (I have only one round cake pan) and it came out very dense not light and fluffy like I was hoping for.

      Reply
      • Laura Reigel

        April 08, 2022 at 8:17 am

        Sandy, thank you for your comment. I have had at least one other person ask about the timing, so I had to bake this cake again myself yesterday. I updated the timing in the recipe card. Thanks for helping to make sure that everyone visiting has a successful cake baking experience. Happy baking!

        Reply
    6. Michelle Takeuchi

      January 23, 2022 at 12:53 pm

      5 stars
      I'm a local girl and I agree Icing on the cake is one of the best.
      I made your Banna Cake yesterday and it was perfect. My husband and friends loved it. I will most definitely make this again. This cake was super simple to make and the flavor was delicious. I used 4 bananas. Regarding frosting I would consider using. less kosher salt.
      If you are looking for a delicious banana cake. I would highly recommend this recipe. Enjoy.

      Reply
      • Laura Reigel

        January 24, 2022 at 2:48 pm

        Thank you so much for the review. I'm super happy to hear that you guys loved this banana cake recipe. So nice to hear from other people in my own neighborhood.

        Reply
    7. Franny

      January 09, 2022 at 8:20 am

      4 stars
      Absolutely wonderful, .. but 25-30 baking was not right. I almost threw out my cake because it was raw in the middle, I finally just kept adding minutes. It took 55 minutes to bake
      And in the description of the ingredients it didn’t mention unsalted butter, not till I got to the cooking instructions that you mentioned unsalted. I was lucky to have some unsalted in my freezer
      All in all this cake was a huge success with our friends
      It’s a keeper

      Reply
      • Laura Reigel

        January 10, 2022 at 1:24 pm

        Franny, Thank you for the feedback on the baking time. I know that all ovens are a little different . I use a probe thermometer and make sure that my internal temp for cakes is 201℉. Next time I make this I will double-check my timing.

        Reply
    8. Mommaj

      October 29, 2021 at 5:24 pm

      5 stars
      Delicious, and easy to make.,Made as a sheet cake so the frosting was more than ample.. not complaints from the recipients😂

      Reply
      • Laura Reigel

        November 01, 2021 at 5:47 pm

        Thank you so much for sharing your review!!! I'm so happy everyone loved this banana cake. 🙂 🍰

        Reply
    9. Carrie

      June 22, 2021 at 2:58 pm

      Hi Laura! Thanks for confirming one cup of bananas. As I said, I was making the cake for Cake4Kids. It came out fantastic, so fantastic, in fact we have made it for cupcakes several times. And it will be a featured cupcake at my sons engagement party this weekend. Thanks again

      Reply
      • Laura Reigel

        June 22, 2021 at 5:04 pm

        Carrie, That is so awesome to hear! I am so glad that this banana cake is bringing joy to friends and family. I feel honored that this recipe will be part of a new beginning at your son's engagement party. I love the way new memories are created by sharing happy times and delicious food! Thank you again.

        Reply
    10. Cynthia

      May 31, 2021 at 10:41 pm

      5 stars
      Second time- killed it! Frosting is the best I ever made . Lite fluffy the perfect sweet. The cake fluffy and perfect. This is my favorite cake of all time. With the pan, same pan as the first time it cooked in 55 mins. I did one layer, I’m lazy. Family loved it too. 10 stars for this recipe.

      Reply
      • Laura Reigel

        June 03, 2021 at 10:43 am

        Yay! I'm so happy to hear that the BEST banana cake was a success!!! This cake really is my favorite!!! So good.

        Reply
    11. Carrie

      May 16, 2021 at 11:41 am

      5 stars
      Hi Laura!
      I’m so happy I found this recipe...and you! I’m familiar with Icing on the Cake and live nearby in Willow Glen. I’m making this cake for a Foster youth request from Cakes4Kids, a volunteer baking organization for at risk youth.
      I have a question about the bananas. The recipe calls for 3 medium but size can be subjective. What is the final measurement needed in the recipe? 1 cup?
      Thanks in advance!

      Reply
      • Laura Reigel

        May 17, 2021 at 11:30 am

        Carrie,
        That's awesome! My friend that originally shared this recipe for me also does cakes for Cakes4Kids. Small world. I would say 3 cups is about right. Make sure it's mashed for the measurement. I will actually weigh it out next time I make this cake.

        Reply
        • Carrie

          May 20, 2021 at 11:19 am

          Wow! Small world indeed!
          Just confirming....did you mean to say “1 cup is about right”?

          Reply
          • Laura Reigel

            May 26, 2021 at 4:19 pm

            Yes, 1 cup is about right. Let me know how it comes out.

            Reply
    12. Cynthia

      May 13, 2021 at 4:46 pm

      5 stars
      I made this cake. I used a different size pan so my cake was not completely cooked even after I added 5 minutes. The center sinked. However the rest was fabulous. Moist just perfectly sweet and the best cake ever because I love banana. My family agreed. I plan on making it again and again. I didn’t make the frosting because it wasn’t 100%, but I can only imagine how good it’s going to be. This is definitely a keeper recipe. Thank you for creating it.

      Reply
      • Laura Reigel

        May 14, 2021 at 3:14 pm

        Thank you, Cynthia! I am so glad you loved this recipe. One pro-tip I use when I'm baking in different size pans is using a probe thermometer to test the temperature of the cake (or any other baked good() to make sure it is thoroughly cooked. Sometimes it's hard to tell, especially with really moist cakes.

        Cakes should be 200℉ on the inside when they are done.

        Reply
    13. Kerri Hazelton

      April 09, 2021 at 5:22 pm

      5 stars
      Hello! I made this cake and it was so delicious! My family loved it! My question is can you freeze this cake to be frosted later? Thank you!

      Reply
      • Laura

        April 09, 2021 at 7:41 pm

        5 stars
        Yes you can freeze the cake. Just wrap in tightly with several layers of plastic wrap. I like to add a layer of foil too. Cake usually freezes beautifully!! I’m so glad you loved this cake. Thank you for the review.

        Reply
    14. Laura

      March 19, 2021 at 10:25 am

      Colleen, Yes you should be able to substitute the greek yogurt for the sour cream. The cake my have a slightly different flavor.

      Reply
    15. Meg

      March 17, 2021 at 8:09 pm

      I just did a practice round for my daughter’s first birthday cake... let me just say I am TERRIBLE at baking, but what on earth did I do wrong?! 😭
      The cake and cupcakes (I split the batter into a small cake and 12 cupcakes) bubbled over and then sunk in so flat in the middle. It looks super wet, but the sides are almost burning and a toothpick doesn’t pick up any batter...

      Reply
      • Laura

        March 19, 2021 at 10:28 am

        It almost sounds like your oven temperature was off. Sometimes oven thermostats are not set correctly. The best way to check it is to my an internal oven thermometer and set the oven to your desired temperature and then check it against the internal thermometer.

        Here is one you can try: https://www.zoro.com/taylor-analog-oven-thermometer-with-100-to-600-f-3506/i/G9468627/feature-product?utm_source=google&utm_medium=surfaces&utm_campaign=shopping%20feed&utm_content=free%20google%20shopping%20clicks&gclid=EAIaIQobChMIs8qXwfC87wIVSSitBh3rIg7WEAQYAiABEgI4BfD_BwE

        Reply
    16. Colleen Benedict

      January 12, 2021 at 11:58 am

      Can I use plain greek yogurt for the sour cream?

      Reply
      • Laura

        April 09, 2021 at 7:43 pm

        5 stars
        For some reason earlier I could reply directly to you. It kept leaving a comment above. Any how. Yes you can use Greek yogurt in this recipe.

        Reply
    17. AB

      December 30, 2020 at 9:36 pm

      5 stars
      Made this for a birthday cake, but used 3 large bananas which amounted to almost 2 cups of bananas. I think the normal amount should be 1 cup? Because u had to almost double the cooking time and it was not light and fluffy. Still delicious though.
      Halved the frosting but it seemed runny so used 2 C powdered sugar instead of 1.5. Probably my favorite cream cheese frosting ever!!

      Reply
      • Laura

        January 03, 2021 at 2:24 pm

        Thank you so much for the review! I'm so happy that this cake came out delicious for you. I have had that issue with cream cheese frosting too. I think depending on the brand of cream cheese and how you measure the powdered sugar. Luckily it's flexible.

        Reply
    18. Therese M

      December 06, 2020 at 8:20 am

      5 stars
      I’ve made this cake 4 times only change is in the frosting. Today though my family is looking at very ripe bananas and their telling me it’s time to make the banana cake BUT I don’t have enough sour cream but I have buttermilk. Will that work ?

      Reply
      • Laura

        December 06, 2020 at 10:00 pm

        Yes,

        Buttermilk works great in this cake. You can substitute it.

        Let me know how it comes out 💜

        Laura

        Reply
    19. Tara Torres

      October 29, 2020 at 4:08 pm

      Icing on the Cake! This prompted me to snoop to find out where you're from. I lived/taught in San Jose for 7 years. Now I live just 30 min. away. This cake looks amazing and is giving me serious cravings!

      Reply
      • Laura

        November 08, 2020 at 12:04 pm

        Tara, what a small world! Definitely give this cake a try, and if you still live nearby, you can run by Icing On The Cake and compare!!! 🙂 They have so. many delicious cakes.

        Reply
    20. Mia

      October 26, 2020 at 3:05 pm

      Hi Laura!

      Random question:
      Could you substitute Greek yogurt for the sour cream? Just a crazy idea I had! (I understand if it wouldn’t work 🙂

      Thanks!
      Mia

      Reply
      • Laura

        November 08, 2020 at 12:07 pm

        You could definitely substitute greek yogurt for the sour cream. I would recommend using full fat. It's the acid in the sour cream or yogurt that contributes to the tender crumb. I would love to hear if you give it a try.

        Reply
    21. Orquidea

      October 16, 2020 at 3:40 pm

      Hi so excited to try this cake. What's the recipe you use for the pinacolada filling?
      And for the icing amount wise, is it enough to crumb coat and coat again with decorating?

      Reply
      • Laura

        October 16, 2020 at 5:24 pm

        Hello 👋

        Thank you! I can't wait to hear all about it.
        The pina colad filling is whipped cream based. I will add it to the recipe notes. Which is a great idea btw.

        Pina Colada Filling
        2 cups of heavy whipping cream
        1 small can of crushed pineapple, drained (you'll use 1/3 to 1/2 cup of crushed pineapple.)
        1/3 to 1/2 cup of shredded coconut
        1/2 teaspoon of coconut extract. I usually use the coconut extract paste. You can adjust this to taste.

        Whip the heaving cream until it is nice and fluffy. You want it to be a little bit on the stiff side.
        Fold in the remaining ingredients.
        I don't ever add extra sweetner. But if you wanted the filling a little bit sweeter you could add a few teaspoons of brown sugar.

        Reply
    22. LisaMarie

      September 22, 2020 at 5:05 pm

      5 stars
      I made it with a springform round pan and it came out perfect... problem when moving I can never find all Ky pans... thank you for the amazing recipe

      Reply
      • Laura

        September 22, 2020 at 8:50 pm

        Thank you so much for the reivew. It makes me so happy to hear that this recipe came out great for you.

        Reply
    23. Carla

      September 18, 2020 at 10:20 am

      5 stars
      Super yummy and easy recipe to follow! But the only made half he frosting recipe and had plenty! Will definately make again!

      Reply
    24. Raven

      August 15, 2020 at 4:06 pm

      Hello, I’m new to baking. Regarding the eggs ( two eggs and two egg yolks), is this two eggs or four eggs?

      Reply
      • Laura

        August 16, 2020 at 4:06 pm

        Raven,
        This will be 4 eggs total. You should use two whole eggs and then separate the remaining two eggs and add only yolks. You can save the egg whites for a healthy frittata. 😎

        Reply
    25. Pam

      July 21, 2020 at 6:01 pm

      There is no amount listed for sugar for the cake, luckily it was listed on the doubled recipe. Can’t wait to try it.

      Reply
      • Pam

        July 21, 2020 at 6:17 pm

        So sorry, I found it. 😆

        Reply
      • Laura

        July 22, 2020 at 10:12 am

        Pam, I'm so glad you found it. Hopefully, you really enjoyed this cake. It's one of my family's favorites. 🙂

        Reply
    26. Elliana

      June 08, 2020 at 8:12 am

      5 stars
      Thanks a lot Laura for this wonderful recipe. I just finished baking and the result seems perfect. My entire house smells so good. It's 10pm now (I'm in Indonesia), will continue the frosting tomorrow morning. Meanwhile I'll wrap them and refrigerate first. My kids can't wait to try this cake 😄
      Once again, thank you for making my evening so delightful.

      Reply
      • Laura

        July 22, 2020 at 10:14 am

        Elliana,

        Thank you so much for the review and your wonderful comment. I'm so glad to hear from you all the way from Indonesia. I hope the cake tastes as great as it smelled. 🙂

        Reply
    27. Danielle

      June 03, 2020 at 5:27 pm

      Does this have to be refrigerated with the cream cheese frosting?

      Reply
      • Laura

        June 03, 2020 at 8:32 pm

        I probably would refrigerate it. Especially, if it's warm in your house. When it is cooler, I have left it out overnight with not problem.

        Reply
    28. Jessica

      May 21, 2020 at 11:59 am

      5 stars
      Made this cake recently and absolutely loved it! Such a great cake with THE most delicious frosting! Such a great cake recipe for any occasion!

      Reply
      • Laura

        May 28, 2020 at 8:09 am

        Thanks Jessica! I'm so happy to hear that you loved this cake.

        Reply
    29. Phyllis

      April 30, 2020 at 11:33 am

      5 stars
      Couldn’t wait to make this recipe. I did modify it by using less sugar in the cake as well as the frosting and I added another banana and 1 more tsp of vanilla in the frosting. Next time I think 1/2 the salt in the frosting would be better. Overall I think it’s a good cake but not the ultimate banana cake.

      Reply
      • Laura

        May 05, 2020 at 2:12 pm

        Phyllis, I am so glad you liked the cake. Thank you for the feedback.

        Modifying the ingredients always leads to a little bit different results. Sugar adds moisture to the cake. Banana cake is tricky to get a fluffy and light texture. A lot of times, the cake ends up being more like banana bread. The flour to sugar ratio and the acid in this cake are what give this cake it's light fluffiness.

        Reply
    30. Kristina

      April 27, 2020 at 5:14 pm

      How long and what temp to bake cupcakes?

      Reply
      • Laura

        April 27, 2020 at 10:33 pm

        Kristina, The cupcakes will still bake at 350℉. Reduce the time to 15-25 minutes. Most likely it will be about 18 minutes. But make sure a toothpick comes out clean. If you do have a probe thermometer, the internal temp for perfect cake/cupcakes should be between 205 and 210℉.

        Reply
    31. Karen

      April 23, 2020 at 6:08 pm

      Very moist and tasty cake !
      A couple of notes-
      Recipe calls for salt in the frosting but instructions do not include the addition of this. I wasn’t sure if I was to add or not, so I skipped it.
      A reminder to sift the powdered sugar would have been helpful for me. I should have thought of it, but didn’t, and my frosting was a little lumpy.

      Reply
      • Laura

        April 27, 2020 at 12:56 pm

        Karen, Thank you for pointing that out! I've updated the recipe! Thank you for all of the feedback! It's very helpful!

        Reply
    32. Cheyanne

      April 19, 2020 at 9:42 am

      Just baked this cake ...smells sooo good! Can't wait to eat it!😁 Thank you for sharing!

      Reply
      • Laura

        April 23, 2020 at 10:30 am

        Thank you Cheyanne, I hope it tasted as great as it smelled! This is definitely one of my favorite cakes. Thank you for sharing a review!!

        Reply
      • Kim

        May 08, 2020 at 2:12 pm

        I'm baking it right now. Can you tell me how long to bake if I use a 9×13 pan please?

        Reply
        • Laura

          May 08, 2020 at 3:39 pm

          Kim,

          The bake time should be the same for the 9x13 pan. Although timing can vary based on different ovens. If you have a probe thermometer you can check the internal temp it should be around 205 degrees F.

          Reply
        • Diana

          May 29, 2020 at 7:41 pm

          It took 40 or 50 minutes for my 9x13

          Reply
          • Laura

            June 03, 2020 at 3:51 pm

            Thank you Diana! I hope the cake was delicious. Did you use a thermometer? Or just a toothpick?

            Reply

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