Moist Banana Cake with Cream Cheese Frosting

Last Saturday afternoon, the house was quiet for once—my husband took the kids to the park, and I was finally alone with an overripe banana situation on the kitchen counter. I could have made the usual banana bread and called it a day, but instead, I decided to make something a little more indulgent—something soft, fragrant, and topped with a cloud of cream cheese frosting.

That’s how this moist banana cake was born. Not quite a loaf, not quite a celebration cake, but the perfect in-between: tender, full of banana flavor, warm spices, and finished with the creamiest frosting ever. It’s the kind of cake that turns everyday ingredients into a cozy treat worth sharing.

I made it in a simple square pan, no layers, no fuss. Just one bowl of batter, one bowl of frosting, and a few quiet moments of baking therapy. When the kids came home, their little noses twitched, and within minutes, the cake was cooling while they peeked over the counter asking, “Can we have a bite now?”

If you’ve got ripe bananas on your counter, skip the loaf this time. Make this cake.

Short Description

This moist banana cake is soft, tender, and filled with warm spices, mashed bananas, and crunchy walnuts. Topped with smooth whipped cream cheese frosting, it’s the perfect everyday dessert.

Ingredients

For the Cake

• ¾ cup (180g) softened butter
• 1 cup (200g) sugar
• 2 eggs, room temperature
• 1 tbsp (15ml) vanilla extract
• 2½ cups (300g) all-purpose flour
• 2 tsp (10ml) baking powder
• 1 tsp (5ml) baking soda
• 1 tsp (5ml) ground cinnamon
• 1 tsp (5ml) allspice
• ½ tsp (2.5ml) salt
• 1 cup (240ml) sour cream, room temperature
• 2 ripe bananas, mashed
• ½ cup (75g) walnuts, chopped

For the Frosting

• 16 oz (450g) whipped cream cheese
• ⅔ cup (70g) powdered sugar
• 2 tsp (10ml) vanilla extract

For Garnish

• 2 tbsp (30ml) walnuts, chopped

Tools Needed

• 9×9-inch baking pan
• Mixing bowls
• Hand or stand mixer
• Whisk and spatula
• Measuring cups and spoons
• Toothpick (for doneness check)

Step-by-Step Cooking Instructions

Step 1: Prep the oven and pan
Preheat the oven to 350°F (175°C). Lightly spray a 9×9-inch baking pan with baking spray and set it aside.

Step 2: Cream the butter and sugar
In a large bowl, beat the softened butter and sugar together on medium-high speed for at least 5 minutes. The mixture should be pale yellow, airy, and resemble whipped cream. This step gives your cake that irresistible soft texture, so don’t rush it.

Step 3: Add eggs and vanilla
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything blends evenly. Add the vanilla extract and beat just until combined.

Step 4: Combine the dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt.

Step 5: Mix wet and dry ingredients
Add the dry ingredients to the butter mixture in thirds, alternating with the sour cream. Begin and end with the flour mixture. Beat gently after each addition and scrape the bowl as needed to ensure everything is fully incorporated.

Step 6: Add bananas and walnuts
Fold in the mashed bananas and chopped walnuts. Beat just until combined—don’t overmix.

Step 7: Transfer and bake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Cool completely
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting. This is important—warm cake will melt the frosting.

Step 9: Make the frosting
In a bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the vanilla extract and mix until fully combined.

Step 10: Frost and serve
Spread the frosting evenly over the cooled cake. Sprinkle the top with chopped walnuts. Slice into squares and serve immediately—or chill for a firmer texture.

Why You’ll Love This Recipe

• Perfectly moist texture that stays soft for days
• Not overly sweet—just the right balance for all ages
• Warm spices like cinnamon and allspice make it cozy and flavorful
• Cream cheese frosting adds a smooth, tangy finish
• Great for casual gatherings, lunchboxes, or afternoon snacks
• Easy to make with simple pantry ingredients
• Kid-approved and freezer-friendly

Helpful Tips and Cooking Notes

Use overripe bananas for the best flavor—they should be soft and spotted. Don’t skip creaming the butter and sugar well; this helps create a soft and fluffy crumb.

Make sure your eggs and sour cream are at room temperature to blend smoothly into the batter. Let the cake cool fully before adding the frosting, or it will slide right off. Leftovers keep well for several days and taste even better the next day.

Nutritional Benefits & Fun Facts

Bananas aren’t just sweet—they’re a great source of potassium and natural energy. They also bring moisture to the cake without needing a lot of extra fat.

Walnuts add a boost of healthy fats and crunch, while cinnamon and allspice bring comforting warmth that pairs beautifully with the cream cheese topping.

Final Dish & Serving Suggestions

This banana cake bakes into a soft, golden square that smells like cinnamon and butter as it cools. The texture is rich yet light, dotted with banana and crunchy walnuts in every bite.

The cream cheese frosting is creamy, slightly tangy, and balances the sweetness perfectly. Serve this with a cup of chai or cold milk. For a fall twist, sprinkle the top with a touch of cinnamon sugar.

Storage and Reheating Tips

Store the frosted cake in an airtight container in the refrigerator for up to four days. To serve, you can bring it to room temperature or enjoy it slightly chilled.

This cake also freezes well—just slice it, wrap each square individually, and freeze for up to one month. Thaw overnight in the fridge before serving.

Frequently Asked Questions (FAQs)

Can I make this banana cake ahead of time?
Yes. You can bake the cake a day in advance and store it unfrosted at room temperature, tightly wrapped. Frost just before serving. The frosting can also be made ahead and kept in the fridge for up to three days.

Can I substitute Greek yogurt for the sour cream?
Absolutely. Greek yogurt works well and keeps the cake moist. Use full-fat plain Greek yogurt for the best texture.

How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, it’s done. The top should also spring back lightly when touched.

Can I make this cake nut-free?
Yes. You can simply omit the walnuts, and the cake will still be soft and flavorful. If you’d like a bit of crunch, try adding sunflower seeds or toasted oats instead.

What if I don’t have whipped cream cheese?
You can use regular cream cheese—just let it soften to room temperature and whip it yourself until fluffy. The texture will be slightly denser but still delicious.

Final Thoughts

This moist banana cake is one of those recipes you’ll find yourself coming back to again and again. It’s humble but deeply satisfying, and it turns everyday ingredients into something comforting and beautiful.

I hope you love it as much as we do. Try it soon—and if you do, share your version with me. I’d love to see how it turns out in your kitchen.