Buttermilk Banana Cake with Cream Cheese Frosting
Warmly spiced, tender crumb, finished with a thick layer of cream cheese frosting — this one-tin bake is the easiest way to turn overripe bananas into something genuinely impressive.
Plus 1h cooling / chilling time
Method
- 1
Preheat the oven to 180°C (350°F / Gas 4). Grease a 23×33cm (9×13-inch) baking tin thoroughly.
- 2
Mash the bananas until smooth. You can do this in the mixer bowl before starting the batter, or with a fork in a separate bowl. Set aside.
- 3
Whisk together the flour, baking powder, bicarbonate of soda, cinnamon, and salt in a medium bowl. Set aside.
- 4
Beat the butter and both sugars on medium-high speed for about 3 minutes until pale and creamy. Scrape down the bowl. Add the eggs and vanilla and beat until combined, then mix in the mashed banana. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, mixing just until each addition disappears. Do not overmix — a few lumps are perfectly fine.
- 5
Pour the batter into the prepared tin and spread level. Bake for 45–50 minutes, until a skewer inserted in the centre comes out clean. Cover loosely with foil if the top begins to brown too quickly.
Bake45:00 - 6
Set on a wire rack to cool completely in the tin. Once fully cooled, transfer to the fridge for 30 minutes — a chilled cake is much easier to frost neatly.
Chill before frosting30:00 - 7
Make the frosting: Beat the cream cheese and butter together on high speed until completely smooth and no lumps remain. Add the icing sugar, vanilla, and salt. Beat on low for 30 seconds, then on high for 2 minutes until light and fluffy. For a thicker frosting, beat in an extra 30–60g icing sugar.
- 8
Spread the frosting evenly over the cooled cake. Refrigerate for 30 minutes to set the frosting before slicing.
Set frosting30:00 - 9
Slice into squares and serve. Cover leftovers and store in the fridge for up to 5 days. Allow to come to room temperature for 20–30 minutes before serving for the best texture.
Baker's Notes
- •The riper the banana, the better the cake. Deeply spotty or completely black bananas give the most flavour and natural sweetness.
- •Buttermilk substitute: pour 1 tbsp lemon juice or white wine vinegar into a measuring jug, top up to 360ml with whole milk, stir, and leave for 5 minutes until slightly curdled.
- •Frozen bananas: thaw completely, drain off any excess liquid, mash, and use as directed.
- •Make ahead: bake and cool the cake, wrap tightly, and refrigerate for up to 2 days or freeze for up to 3 months. Make the frosting and frost on the day of serving.
- •Layer cake: divide the batter between two greased and lined 23cm round tins and bake at 180°C for 26–30 minutes.
Add the perfect finishing touch
Design a custom cake topper for free — upload a photo, choose a shape, and print at 300 DPI. Ready in under 10 minutes.
Open the Topper EditorMore Recipes
Raspberry Cheesecake Brownies
Fudgy brownie batter meets a swirl of creamy raspberry cheesecake in one irresistible tin. Wait at least 3 hours before cutting — the set and flavour are worth every minute.
New York Baked Cheesecake
Silky, rich, and virtually crack-free — this New York-style cheesecake on a buttery digestive base rewards patience with every single slice. The water bath is simpler than it looks.
Cinnamon Sugar Baked Doughnuts
All the flavour of a classic cinnamon sugar doughnut without the frying. These baked, cake-style rings are rolled in melted butter and cinnamon sugar straight from the oven — ready in under 45 minutes.