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5 from 1 vote

Banana Cake with Cream Cheese Frosting

Banana cake with cream cheese frosting is filled with spices like nutmeg, cinnamon, cloves, and cardamom and topped with a luscious, tangy cream cheese frosting.
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Servings: 12 servings
Calories: 628kcal
Author: Lucy Brewer



  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 3 large eggs
  • 1 1/3 cups mashed bananas use very ripe bananas, about 3
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground cardamom


  • 1/2 cup unsalted butter softened
  • 8 oz. cream cheese softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract


  • Preheat oven to 350. Grease and flour a 9 x 13-inch baking pan or dish.
  • Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, cloves, and cardamom in a medium bowl, stirring with fork or whisk until well blended. Beat butter at medium speed with stand mixer about 3 minutes until creamy. Add sugars, beating for another 5 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Add mashed bananas, sour cream, and vanilla and beat on low speed just until combined.
  • Gradually add flour mixture to butter mixture, beating at low speed until just blended. Spread batter into prepared dish.
  • Bake at 350 for 30-35 minutes, until top is lightly golden and a tester inserted into the center comes out clean. Set on rack to cool completely. Spread cream cheese frosting over cooled cake.


  • Beat butter and cream cheese in bowl of stand mixture at medium speed until creamy. Slowly add 4 cups powdered sugar and 2 teaspoons vanilla, beating at low speed until blended. Increase speed to medium-high and beat 1-2 minutes until light and fluffy.


Cake will keep at room temperature or in refrigerator for about 4 days.