Banana Cake with Cream Cheese Frosting

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Today we are sharing a moist and flavorful homemade Banana Cake recipe with Cream Cheese Frosting that is truly the BEST!

Moist homemade banana cake layers are filled with butter pecan cream cheese filling and frosted with cream cheese frosting.

We love this recipe so much that we've used the recipe for banana cake layers in many of our favorite banana cakes, including Banana Pudding Cake, Banana Cream Cake, and Banana Split Cake.

Even better, we've paired it with a heavenly butter pecan cream cheese filling.

If you love banana cake recipes, make sure to put this one on your list!

Why we Love It

There are so many reasons to love this banana cake with cream cheese frosting!

  • Moist, tender Banana Cake Layers with lots of banana flavor!
  • The butter pecan cream cheese filling
  • It is so versatile as it tastes great with all sorts of fillings and frostings!
  • Perfect as a birthday cake recipe, recipe for entertaining, for potlucks, or just because!

Butter Pecan Cream Cheese Filling

This flavorful filling is perfect with the banana cake layers! We find it best to go ahead and make the buttered pecans first, so that they have plenty of time to cool before combining with our filling of cream cheese frosting.

*Imagine that these pecans are chopped, they should be ;0) - You can chop them later or start with them chopped from the beginning.

Buttered Pecans
  • Melt 3 tablespoons butter.
  • When melted, add 2 cups chopped pecans and toss into butter to coat.
  • Spread on a baking sheet and bake at 350 degrees for 6-8 minutes, stirring several times. Set aside for later.

How to Make Banana Cake with Cream Cheese Frosting

You can find the full, printable cake recipe further down in this post. Here is a quick rundown of our steps!

  • First, preheat the oven to 350 degrees, Grease and flour three 8 inch pans and line with parchment circles (or pan preparation of choice).
  • In the mixing bowl, add the dry ingredients: sugar, flour, cinnamon, baking soda, baking powder, & salt. Turn on the mixer and blend for 30 seconds to incorporate ingredients
  • Next, add the softened butter to the dry ingredients and mix on low speed until the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
  • In a separate bowl, slice and mash the bananas, add lemon juice, eggs, 2 teaspoons vanilla and buttermilk. Lightly mix these ingredients with a fork to blend.
  • Slowly add the banana/buttermilk mixture to the dry ingredients beating on medium speed for 1 minute, scrape the bottom and sides of the bowl and beat another minute.
  • Pour batter into the prepared pans and bake at 350 degrees for 25-30 minutes or until the cake springs back to the touch and a toothpick comes out clean.
  • Cool the cakes 10 minutes on the rack and then turn out.

Cream Cheese Frosting

We opted to frost our Banana Cake with luscious cream cheese frosting. We find that everything tastes better with a good slathering of cream cheese frosting.

Mixing bowl of cream cheese frosting

We've used variations of this delicious cream cheese frostings for all sorts of cakes, from pumpkin spice cake to pineapple cake , Italian Cream Cake, and more.

This frosting is a simple combination of softened butter, confectioners sugar, and a pinch of salt, and vanilla extract. It is very versatile and can easily be changed up with spices or other flavorings and extracts.

Assembling the Banana Cake with Cream Cheese Frosting

  • Place the first cooled banana cake layer on the pedestal. Spread with a layer of cream cheese frosting and sprinkle with about ⅓ of the chopped, buttered pecans (or your desired amount.)
  • Top with the next cake layer, and sprinkle with more chopped butter pecans, reserving some for the top.
  • Top with the third banana cake layer. Fill in any gaps between the cake layers with frosting, and then frost a thin crumb coat of frosting over the top and around the sides of the cake.
  • At this point, I like to chill the cake in the freezer for 15 minutes (or longer in the refrigerator) to firm everything up before applying the final coat of frosting.
  • Frost the cake with the remaining frosting and top with remaining butter pecans.
Delicious and Moist Banana Cake with Butter Pecan Cream Cheese Filling! MyCakeSchool.com Online Cake Tutorials, Videos, Recipes, and more!

FAQs

In addition to our butter pecan cream cheese frosting, we have a few more fillings and and frostings that you may like to try! There are so many flavors that taste great with banana!

Chocolate Buttercream  

Peanut Butter Buttercream Frosting.  

Whipped Cream Cheese Frosting

Chocolate Cream Cheese Frosting

Cinnamon Cream Cheese Frosting

This banana cake only needs to be refrigerated because of the butter pecan cream cheese filling and cream cheese frosting.

However, for best flavor and texture, remove from the refrigerator a couple of hours before serving. This will give the cake time to warm and soften.

Yes! Just a with most of our cakes, the banana cake layers can be frozen for up to three months when wrapped properly.

Simple wrap each cake layer individually (when room temperature or slightly warm) in plastic wrap, followed by aluminum foil.

To thaw, move the cake layers to the kitchen counter and leave wrapped for 30-45 minutes, as condensation collects on the wrapping.

Then, unwrap and thaw to desired amount for cake assembly. (Some bakers like to work with partially frozen layers as they are less fragile.)

More Banana Cakes

We have more banana cakes for you to try! We have mentioned some already at the top of this post, but we also love our Hummingbird Cake, Banana Chocolate Chip Cake, Easy Banana Cake from cake mix, and more!

We also have a great recipe for banana pudding cupcakes that are so cute and easy!

Yield: 15 servings

Banana Cake with Butter Pecan Cream Cheese Filling

Delicious Banana Cake with Butter Pecan Cream Cheese Filling! Recipe by MyCakeSchool.com. Online cake tutorials, recipes, videos, and more!

This super moist and flavorful homemade banana cake is sure to be a crowd pleaser!

Prep Time 25 minutes
Cook Time 30 minutes
Additional Time 40 minutes
Total Time 1 hour 35 minutes

Ingredients

Buttered Pecans for Filling

  • 2 cups (190g) chopped pecans
  • 3 tablespoons (14g) butter, melted

For the Banana Cake

  • 2 cups (400g) granulated sugar
  • 3 cups (342g) cake flour
  • 1 teaspoon (3g) cinnamon
  • 1 tablespoon baking powder (12g)
  • ½ teaspoon baking soda (3g)
  • ½ teaspoon (3g) salt
  • 12 tablespoons (170g) unsalted butter, softened
  • 1 1 /2 cup mashed bananas (about 3 bananas)
  • 2 teaspoons lemon juice
  • 2 teaspoons (8g) vanilla extract
  • 3 large eggs
  • 1 ½ cups (363g) buttermilk

For the Cream Cheese Frosting (also used for butter pecan filling)

  • 2 sticks ,1 cup, (226g) unsalted butter, slightly softened
  • 2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
  • 2 teaspoons (8 g) vanilla extract
  • ½ teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
  • 6 to 6 ½ cups (690g to 747g) powdered sugar

Instructions

For the Buttered Pecans

  1. Melt 3 tablespoons butter. When melted, add 2 cups chopped pecans and toss into butter to coat. Spread on a baking sheet and bake at 350 degrees for 6-8 minutes, stirring several times. Set aside for later.

For the Banana Cake (Makes 8 cups of batter)

  1. Preheat the oven to 350 degrees, Grease/spray & flour three 8 inch pans and line with parchment circles (or your prep method of choice).
  2. In the mixing bowl, add the dry ingredients, sugar, flour, cinnamon, baking soda, baking powder, & salt. Turn on the mixer and blend for 30 seconds to incorporate ingredients
  3. Add the softened butter to the dry ingredients and mix on low speed until the dry ingredients are moistened. Scrape the bottom and sides of the bowl
  4. In a separate bowl, slice and mash the bananas, add lemon juice, eggs, 2 teaspoons vanilla and buttermilk. Lightly mix these ingredients with a fork to blend
  5. Slowly add the banana/buttermilk mixture to the dry ingredients beating on medium speed for 1 minute, scrape the bottom and sides of the bowl and beat another minute.
  6. Pour batter into the prepared pans and bake at 350 degrees for 25-30 minutes or until the cake springs back to the touch and a toothpick comes out clean.
  7. Cool the cakes 10 minutes on the rack and then turn out.

For the Cream Cheese Frosting

  1. In the bowl of your mixer, blend the butter and cream cheese until just combined. Add vanilla, with mixer on low speed gradually add the powdered sugar. Mix until smooth and combined.
  2. Recipe makes 4 to 4 ½ cups
  3. This recipe was inspired by the "Banana Cake IV" recipe on Allrecipes.com

To Assemble the Cake

  1. Place the first banana cake layer on the pedestal. Spread with a layer of cream cheese frosting and sprinkle with about ⅓ of the butter pecans (or your desired amount.)
  2. Top with the next cake layer, and sprinkle with more butter pecans, reserving some for the top.
  3. Top with the third banana cake layer. Fill in any gaps between the cake layers with frosting, and then frost a thin crumb coat of frosting over the top and around the sides of the cake.
  4. At this point, I like to chill the cake in the freezer for 15 minutes (or longer in the refrigerator) to firm everything up before applying the final coat of frosting.
  5. Frost the cake with the remaining frosting an top with remaining butter pecans.

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    56 Comments

    1. This is a delicious cake. I made it for my daughter's birthday and she gave all kind of kudos. She said it is the most delicious, moist cake she has ever eaten. It is her knew favorite.

      Marlene

    2. Hi Marlene, That is wonderful, I'm so happy she liked the cake. Thank you so much for posting your nice review.

    3. Hi Scarlett, I think in New Zealand your plain flour can be used to make cake flour. Measure out 3 cups of plain flour, remove 6 Tablespoons (42g) flour and replace with 6 Tablespoons cornstarch (cornflour). Whisk to blend and proceed with the recipe.

      The formula is: for each cup of all purpose flour (plain) remove 2 Tablespoons and replace with 2 Tablespoons cornstarch/cornflour.

      Hope you will enjoy the recipe.

    4. Hi Sierra, Yes, the baking time for cupcakes will be shorter. For standard size cupcakes, bake at 350 degrees for 18 to 20 minutes.