Last Updated on 4 September, 2026 by Elby | The Tasteful Pantry
This easy banana cake recipe is my solution for bananas that have passed pleasantly speckled and reached the stage where nobody in the house is prepared to touch them. Admittedly, I’ve also been known to buy far too many bananas, just to make sure the kids can’t possibly eat them all before a few are ripe enough for baking. Mashed into a soft, warmly spiced cake and covered with lemon cream cheese icing, those neglected bananas suddenly become remarkably popular again. The crumb is moist without being heavy, and cinnamon and nutmeg add warmth without overpowering the banana. It’s simple enough for afternoon tea but smart enough for a birthday or family get-together. For more practical ways to rescue overlooked ingredients, take a look through my waste-free collection.
Banana Cake Ingredients
For the Banana Cake
Bananas: The riper the better. You want bananas that are heavily speckled or almost fully brown because that’s when they’re sweetest and mash into the batter without any lumps. The deeper flavour also makes the cake more aromatic.
Lemon juice: This isn’t just to stop browning – it also reacts to the milk to make a homemade version of buttermilk and helps to activate the bicarb soda so the cake rises properly.
Milk: Full-cream milk gives the cake a more tender crumb. Lower-fat milks work, but the texture won’t be quite as rich. You can also use plant-based milks. However, they will alter the flavour and texture slightly.
Unsalted butter: Softened butter is essential for proper creaming. If it’s too firm, it won’t whip with the sugar and your cake will be dense.
Caster sugar + brown sugar: The combination gives you both lightness (from the caster sugar) and a mellow, caramel depth (from the brown sugar). It’s the best of both worlds.
Eggs: Room-temperature eggs blend more smoothly into the butter mixture and help create an even, fluffy batter.
Vanilla extract: A good-quality extract enhances the banana flavour and ties all the warm spices together.
Plain flour: Gives structure without weighing the cake down. Avoid self-raising flour here because the recipe uses bicarb for lift.
Bicarb soda: The main leavening agent. It reacts with the acidity in the lemon juice to help the cake rise tall and light.
Cinnamon + nutmeg: Warm spices that support the banana flavour rather than overpowering it.
Salt: Just enough to balance the sweetness and bring out the buttery notes.
For the Cream Cheese Icing
Cream cheese: Block-style cream cheese is non-negotiable for firm, fluffy icing.
Butter: Softened so it blends smoothly with the cream cheese.
Icing sugar: Gives the icing its structure and sweetness.
Vanilla + lemon rind: Adds aroma and gives the icing a bright, fresh finish that keeps it from tasting too heavy.
How to Make Banana Cake with Cream Cheese Frosting
Step one – Prepare the tin. Preheat the oven to 180°C conventional or 160°C fan-forced. Lightly grease a 22 cm round cake tin and line the base with baking paper.
Step two – Prepare the banana mixture. Mash the bananas thoroughly with a fork and place them in a small bowl. Pour over the lemon juice and milk without stirring, then set aside while you prepare the butter mixture. The milk may begin to look slightly curdled; this is expected.
Step three – Cream the butter and sugars. Place the softened butter, caster sugar and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute, then increase to medium-high and beat for another 3-4 minutes. Scrape down the bowl as needed. The mixture should look noticeably paler and fluffy, although it may still feel slightly grainy.
Step four – Add the eggs. Beat in the eggs one at a time, allowing each one to combine before adding the next. Add the vanilla with the final egg. Scrape down the bowl again.
Step five – Combine the wet and dry ingredients. Stir the banana, lemon and milk mixture until evenly combined. Sift half the flour and all the bicarb soda, cinnamon, nutmeg and salt over the butter mixture. Fold gently until almost combined.
Step six – Finish the batter. Fold in half the banana mixture, followed by the remaining flour. Add the remaining banana mixture and fold just until the batter is even and no dry flour remains. Avoid overmixing.
Step seven – Bake the cake. Spoon the batter into the prepared tin and smooth the surface. Bake for 50–60 minutes, checking from 45 minutes. Rotate the tin if it is browning unevenly. The cake is ready when a skewer inserted into the centre comes out clean or with a few moist crumbs attached.
Step eight – Cool. Leave the cake in the tin for approximately 15 minutes before carefully transferring it to a wire rack. Allow it to cool completely before adding the icing.
Cream cheese icing
Step one – Beat the butter and cream cheese. Beat the softened butter until smooth, then add the block cream cheese and beat on low just until combined.
Step two – Add the remaining ingredients. Sift in the icing sugar in several additions, mixing on low after each one. Add the vanilla and grated lemon rind, then beat briefly on medium-low until the icing is smooth and creamy. Avoid prolonged beating, which can soften cream cheese icing.
Step three – Ice the cake. Spread the icing over the completely cooled cake. Refrigerate briefly before serving if the icing has become too soft to hold its shape.
More Delicious Cakes and Easy Banana Recipes
Traditional fruit cakes can be quite dense, but fruit can also bring natural sweetness, moisture and a lighter, fresher flavour to a cake. Whether it’s a hint of citrus from the rind, the moist crumb from the juice, or the bold fruity burst of a berry, it’s always easy to find a reason to make a fruit flavoured treat. Try some of these for your next bake:
- Mandarin Almond Cake
- Carrot Walnut Cake
- Cinnamon Orange Tea Cake
- Apple Blueberry Cake
- Banana Mango Smoothie
- Banana Muffins
- Banana Choc Hazelnut Smoothie
- Banana Date Muffins
- Banana Bread
- Strawberry Banana Smoothie
Banana Cake Recipe FAQ
How ripe should bananas be for banana cake?
Use soft bananas with plenty of dark brown or black marks on the skin. They should smell sweet and mash easily. Discard bananas showing mould or an unpleasant fermented smell.
Why is my banana cake dense?
Dense banana cake is commonly caused by using too much banana, failing to cream the butter properly or overmixing after adding the flour. Weighing the peeled bananas and folding the final batter gently will give you more consistent results. Also make sure you measure the bicarb soda properly and use lemon with the milk.
Does banana cake with cream cheese icing need to be refrigerated?
Yes. Once iced, keep the cake covered in the refrigerator. Allow individual slices to sit at room temperature briefly before serving so the cake and icing can soften.
Why did my banana cake sink in the middle?
The cake may sink if it is removed from the oven before the centre has set, the oven door is opened too early or considerably more banana is added than the recipe specifies. Check the centre with a skewer and use the banana weight as your guide.
Can banana cake be frozen?
Yes. The uniced cake freezes best. Wrap the whole cake or individual slices securely and freeze for up to three months. Thaw overnight in the refrigerator or for several hours at room temperature, then add the icing.
Feedback and More: Have you tried the banana cake with cream cheese frosting? Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
If you enjoyed this recipe, you might like some of my other cakes and bakery favourites or check out my muffins and biscuits pages for some smaller sweet snacks.
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Banana Cake
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Cake
- 300 grams bananas - overripe, 3 large or 4 medium
- 1 tbsp lemon juice
- 120 ml milk - full cream
- 175 grams unsalted butter - softened
- 210 grams caster sugar
- 100 grams brown sugar
- 3 eggs - large, at room temperature
- 2 tsp vanilla extract
- 320 grams flour
- 1 ½ tsp bicarb soda
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
Cream Cheese Icing
- 105 grams unsalted butter - softened
- 210 grams cream cheese - block, softened
- 400 grams icing sugar - confectioner’s sugar
- ¼ tsp vanilla extract
- ½ tsp lemon rind - grated
Instructions
Cake
- Preheat oven to 180°C conventional | 160°C fan forced and lightly grease and line the base of a 22cm round cake tin.
- Mash the banana well with a fork and place into a small mixing bowl. Pour the lemon juice over top and then add the milk. Do not stir. Set aside.
- Using a stand mixer with a paddle attachment, cream the butter with both sugars on medium for 1 minute, until the sugar is incorporated. Increase speed to medium-high and beat for a further 3-4 minutes. The mix will become light and fluffy when ready.
- Beat the eggs in one at a time, adding the vanilla with the last egg.
- Now stir the banana mix to fully combine.
- Sift half of the flour and all the bicarb, spices and salt into the butter and sugar mix and gently fold through.
- Scoop in half of the banana mix and fold through.
- Fold in the remaining flour. Once incorporated, follow with the remaining banana mix and combine.
- Pour into the prepared tin and bake for 45-60 minutes. Check at the 30 minute mark and rotate if necessary. The cake is cooked when a skewer comes out clean. Leave to cool in the tin for 15 minutes before transferring to a wire rack. Let the cake cool completely before icing.
Icing
- Using a handheld mixer or the whisk attachment of a stand mixer, beat the butter on medium for 30 seconds before adding the softened cream cheese until smooth.
- Sift in the icing sugar and add the vanilla and lemon rind and beat on low until the sugar is incorporated. Increase the speed to medium for about 2-3 minutes, until the icing is smooth and creamy.
- Spread over the cooled cake and serve – placing any leftover iced cake in the fridge.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
