This delicious recipe for Banana Cake with Cream Cheese Frosting whirls up easily in your blender for perfect results every time.
Jump to:
Why we love this recipe ❤️
Oh, this cake. I love it for so many reasons. I love it because of its delectable banana goodness.
I love it because I make it in my blender.
I love it because it comes out perfectly every single time.
I love it because it is one of those cakes where you only have to frost the top and not the sides (I am never good at frosting the sides. It’s a thing. I don’t know why.)
I love it because it it gets made in a springform pan so there is no will-the-cake-come-out-of-the-pan-without-falling-apart anxiety.
I LOVE THIS CAKE!
Ingredients you need 🍌
Ingredient notes and substitutions 📝
- Bananas: Use those ripe ones that are starting to get lots of brown spots – those will smoosh up the easiest.
- Self Rising Flour: This is flour with a little bit of leavening in it already…you can find it in the baking aisle.
- Cream Cheese: We recommend regular cream cheese (not the low fat kind) for the best texture and flavor.
- Pecans: These are totally optional! But if you want to fancy up your frosting, they are a great addition.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe 👩🏻🍳
STEP 1: Preheat your oven to 325. Grease a 9 inch springform pan.
STEP 2: Place butter, banana, sugar, vanilla, eggs and milk into a blender and process until smooth.
Mix baking soda with flour and add to blender. Process until just combined (it helps to give it a start with a spoon – give it a nice stir before you blend).
STEP 3: Put batter in your greased springform pan.
STEP 4: Bake until a toothpick comes out clean, about one hour.
STEP 5: When cake is cool, make frosting: Beat cream cheese and butter together until fluffy and well-combined. On the slowest setting, beat in sugar and then vanilla. If the frosting seems too thick to you, add a tablespoon of milk.
STEP 6: Frost the top only of the cake. Cream cheese frosting is very sturdy and reliable, so if you need to redo it a few times until you are perfectly happy with it (that would be me!) you can.
STEP 7 (optional): Sprinkle with pecans if you want to (or just leave it gloriously plain!). If you don’t have pecans handy, you can use candied walnuts, or toasted walnuts or anything along those lines. You could even go rogue and use toasted coconut.
Recipe FAQs 🧐
Self-rising flour is flour that has baking powder and salt already blended into it, which gives it some extra rising power. Make sure you use it by its expiration date so the baking powder works to its full potential. If you have extra of this flour, you can make my favorite cookie recipe!
You can, but make sure to mix it very thoroughly so there are no banana chunks. We are aiming at a super smooth batter.
A springform pan is a special round baking pan with removable sides and a base that is secured by a latch. This makes it perfect for getting cakes and other baked goods out of the pan in one perfect piece.
Like most baked goods, this cake is at its very best on the day it is baked, but it can be made a day ahead if you need to. Store it in the fridge so the frosting stays fresh.
Pop your question in the Comments section under the recipe card and I will answer pronto!
Equipment we used for this recipe 🥣
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Blender: This blender is spendy, but it is the best one we’ve ever used! Vroom!
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Hand Mixer: This is the dependable mixer we pull out for smaller mixing jobs.
- Springform Pan: This baking dish ensures that whatever you are baking up will come out of the pan in one perfect piece.
Other banana cake recipes we love! 🥰
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe card.
Banana Cake with Pecan Cream Cheese Frosting
This delicious recipe for Banana Cake with Cream Cheese Frosting whirls up easily in your blender for perfect results every time.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10–12 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup butter, softened
- 1 cup of mashed ripe bananas (2-3)
- 1 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/3 cup milk
- 1/2 teaspoon baking soda
- 1 1/2 cups self-rising flour
For the frosting
- 4 ounces cream cheese at room temperature
- 3 tablespoons of butter at room temperature.
- 1 1/2 cups confectioner’s sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans or other nuts (optional)
Instructions
- Preheat oven to 325. Grease a 9 inch springform pan.
- Place butter, banana, sugar, vanilla, eggs and milk into a blender and process until smooth.
- Mix baking soda with flour and add to blender. Process until just combined (it helps to give it a start with a spoon – give it a nice stir before you blend).
- Put batter in springform pan and bake until toothpick comes out clean, about one hour.
- When cake is cool, make frosting: Beat cream cheese and butter together until fluffy and well-combined. On the slowest setting, beat in sugar and then vanilla. If the frosting seems too thick to you, add a tablespoon of milk.
- Frost the top only of the cake (sprinkle with pecans if you want to!) and serve!
Notes
-
- Bananas: Use those ripe ones that are starting to get lots of brown spots – those will smoosh up the easiest.
-
- Self Rising Flour: This is flour with a little bit of leavening in it already…you can find it in the baking aisle.
-
- Cream Cheese: We recommend regular cream cheese (not the low fat kind) for the best texture and flavor.
-
- Pecans: These are totally optional! But if you want to fancy up your frosting, they are a great add
Charlie says
In the frosting recipe, you said to use 1 cup chopped (optional).
Is this the banana? If so, can I use mashed?
Hi Charlie, and thank you for catching that – it was supposed to say chopped pecans (or other nuts). I don’t think chopped banana would work, as it will get discolored pretty fast. It was an interesting idea though!
Charlie says
Sue: I hate to do this.
In the frosting instructions, you say nothing about mixing in the banana. Is it to go in with the cream cheese and butter, or after they are mixed?
Hi there – the bananas go in the cake batter, not the frosting. Hope this helps!
Charlie says
It does, but I’m going to try to incorporate some into the icing.
Thanks Kate