The Best Banana Cake with Banana Cream Cheese Frosting

Banana Cake with Fresh Banana Frosting

Fresh on the heels of the
best Mayo Banana Bread recipe I’ve ever made
comes this refreshing recipe for Banana Cake with Banana Cream Cheese Frosting.
It tastes so fresh and delicious, which I have to attribute tothe wonderful
banana frosting.

I came across this recipe from the fun cooking blog,
The Domestic Rebel. I added cream cheese to the frosting as I love that tangy, cream cheese
style of frosting best. If you prefer, you can omit the cream cheese with no
other adjustments to the frosting recipe.
For anyone wondering, even though fresh bananas are used, the frosting does
not change color, as the lemon juice helps with that. Note that you should
keep leftovers in the fridge. This cake tastes wonderful chilled so that works
out perfectly.
If you love banana recipes, please be sure to check out my
Banana Recipe Board on Pinterest. Enjoy!

The Best Banana Cake with Banana Cream Cheese Frosting
Makes a 9×13-inch cake
For the cake:
  • 1 box yellow cake mix
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1 cup ripe bananas peeled and mashed (about 2-3 medium-sized bananas)
  • 1 cup water
  • 1/2 cup oil
  • 3 eggs
  • 2 tsp banana extract, or banana liqueur if desired
For the frosting:
  • 1/4 cup butter softened
  • 1 (8 oz.) block of cream cheese, softened
  • 1/2 cup ripe banana, peeled and mashed (about 1 medium banana)
  • 1 tsp vanilla extract
  • 1-2 tsp banana extract
  • 1 tsp lemon juice
  • 3 cups powdered sugar (use less if you would like it less sweet. I
    would suggest tasting it as you add it to get it just as you like it.)
  1. Preheat oven to 350-f degrees. Spray your baking pan well with cooking
  2. In a large mixing bowl, combine all of the cake ingredients together
    and beat with a hand mixer for about 2 minutes. Pour into prepared
    cake pan and bake for 30-35 minutes, or until a toothpick comes out
    clean with only a few crumbs on it. Cool completely.
  3. Prepare the frosting. Cream all ingredients together except the
    powdered sugar in a large mixing bowl, until creamy and well
  4. (Note: If you have any stubborn chunks of cream cheese that won’t
    blend in, that means your cream cheese was too cold. You can try to
    fix this by putting the frosting in microwave for a few seconds and
    beating again.) Add in the powdered sugar one cup at a time, until
    light and fluffy and as sweet as you like it.
  5. Frost the cooled cake and transfer to the fridge to chill for at least
    30 minutes before serving. Keep leftovers in the fridge.
Recipe slightly adapted from
The Domestic Rebel.

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