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Banana Cake with Cream Cheese Frosting

As a mother of three sons, I know that sweets are a staple in my kitchen! I buy ripe fruit on sale and freeze it to make this cake. My banana cake with cream cheese frosting is a favorite among loved ones at my family picnics and dinners. —Bonnie Krause, Irvona, Pennsylvania
  • Total Time
    Prep: 25 min. Bake: 30 min. + cooling
  • Makes
    18 servings


  • 2/3 cup shortening
  • 1-1/2 cups sugar
  • 2 large eggs, separated, room temperature
  • 2 cups mashed bananas (about 4 medium)
  • 1 cup whole milk
  • 3 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1-1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Dash salt
  • Sliced banana, optional


  • Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine flour, baking powder, baking soda and salt. Add to creamed mixture just until blended.
  • In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.
  • In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator. If desired, serve with sliced bananas.
Nutrition Facts
1 piece: 416 calories, 15g fat (6g saturated fat), 42mg cholesterol, 269mg sodium, 66g carbohydrate (47g sugars, 1g fiber), 4g protein.
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Average Rating:
  • Grace
    Jun 16, 2020

    I had to create an account to write this review so I could save someone else the 3 hours to make and frost this awful cake. I had kept the recipe for quite a while and finally had the time and bananas to make it. First of all, it’s a LOT of butter in the cake and frosting. It makes the cake very very heavy in every sense of the word. I baked it for longer than suggested and got a toothpick to come out clean, but after cooling and frosting it, the center was just raw batter. Also, I halved the amount of sugar for the frosting and it still was enough to give a small village cavities. If this recipe didn’t take so long to make, I would just keep moving, but it really was a huge disappointment and waste of quite a lot of ingredients for an inedible mess.

  • Stacy
    Jun 10, 2020

    I made this cake yesterday. It is already gone! This is a tasty cake! This is one of those recipes I will keep forever! I was wondering that the cake didn’t have the same spices or any spices, like banana bread? It doesn’t need it! With each individual piece I sliced bananas on top. It was the perfect finish. Also mine did take longer to cook. But turned out amazing!

  • Pamela
    Jun 9, 2020

    Excellent cake, will definitely make again!

  • lois
    May 13, 2020

    excellent perfect recipe for old bananas, easy too !

  • Richard
    May 11, 2020

    Happy to say that this turned out wonderfully. I used a bit less sugar in the cake and frosting and a bit more butter in the frosting as I like a bit more butter flavor, but otherwise, this was a winner! The combo of the baking powder, soda, and whipped egg whites lighten up the heavier bananas and give the cake a nice crumb and texture. Easy to make, too!

  • Becky
    May 1, 2020

    I bake...a lot and for many years. I seldom have failures but this was an absolute travesty. Followed the directions to a T but even after an hour of baking the center is fallen mush. I don’t think if I cooked it another 30 minutes it would be the right consistency. I hate wasting food and this was an absolute waste!

  • cheridaur
    Apr 30, 2020

    This recipe sounds easy and I want to make it tomorrow. Does anyone know if there should be an altitude adjustment (for 3500 and over)? Thanks!

  • okwinddancer
    Apr 30, 2020

    Very delicious recipe. Light and fluffy. Not dense at all. I made cupcakes and almost got 4 dozen by making one and a half times the recipe. I had mascarpone on hand so I made frosting with that instead of cream cheese. A little sweet but still very nice.

  • Alta.
    Apr 30, 2020

    Loved it. Made it for a family gathering, ti was a hit.

  • Andrea
    Apr 25, 2020

    Amazing cake! I made this, but I substituted Butter Toffee Drizzle with walnuts. It was TO DIE FOR!!