Does this cake need to stay refrigerated?
This recipe has cream cheese in the frosting, so I personally recommend refrigerating it, just because you don’t want to risk anything.
However, I also believe this cake is better when it’s cold. The cake stays a little more moist, and it makes a perfect summer treat.
It’s not as rich, and the frosting stays thicker in the fridge. We also recommend covering it with a lid or foil, to preserve the cake. This will be good for about 5 days in your fridge.
What could I top it off with instead of cream cheese frosting?
This cake tastes amazing with cream cheese frosting, but I get not every one is a cream cheese lover. If you are looking to replace it with another frosting or garnish, here is what I recommend:
- Melted Chocolate Drizzle
- Blueberry Frosting
- Powdered Sugar Dusting
- Maple Frosting
- White Buttercream Frosting
We definitely recommend the cream cheese frosting first, but it is also delicious without any topping. Just tastes like banana bread, but more soft.
Watch how to make healthy banana cookies, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
These Skinny Banana Cookies are so yummy, and half the calories than most other cookies you will find. The bananas make them extra sweet, so they don’t need as much sugar. Watch how to make them, here:
Looking for more banana recipes? Here are some of our favorites:
- The Best Banana Cream Pudding Cookies
- Frozen Chocolate and Peanut Butter Banana Bites
- Coconut Banana Bread Muffins
- Cinnamon Banana Bread
- Sheet Pan Healthy Banana Cake
Banana Cake and Cream Cheese Frosting Recipe
Ingredients
- ½ cup butter, softened
- 1 ½ cups sugar
- 2 eggs
- 1 ½ cups bananas, mashed
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ cup milk
Frosting
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 1 teaspoon vanilla
- 4 cups powdered sugar, more or less as needed
Equipment
Instructions
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each egg. Beat in bananas and vanilla. Combine the flour, baking powder, and baking soda; add to creamed mixture alternately with milk, beating well after each addition.
- Transfer to a greased 9×13 inch baking pan. Bake at 350 degrees for 25-30 minutes (or until toothpick inserted in the middle comes out clean). Cool on a wire rack.
- For frosting, in a large bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually add powdered sugar until smooth. Spread over bars. Store covered in the fridge.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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I made this recipe several weeks ago as cupcakes, and they are delicious! I wrapped each in plastic wrap, bagged them, and froze them. I take one out each night and eat them as part of my breakfast. I think they are even better after being frozen, and I like not having the rest sitting around all day calling to me to snack on more. I love the texture, and the ingredients are no more unhealthy than banana bread, so unfrosted, they are perfect for breakfast. Thanks!!
I’ve had this recipe bookmarked for quite a long time now and don’t know why I haven’t tried it sooner. But I finally baked this on Saturday and it is so YUMMY! It’s a big hit with everyone at my house and it probably won’t last another day before the cake pan is empty. I’m definitely making this again, maybe adding some walnuts to the cake batter next time.
Thanks for sharing this wonderful recipe!
I am making this today for a small group gathering tonight & decided to add a touch of nutmeg to the batter! It sure tasted yummy when I sampled the batter. Can’t wait to taste the cake!
Delicious banana cake!! I added cinnamon to the cake batter and it was excellent! I wouldn’t put all the frosting on the cake next time. My whole family loved it, even my picky kids!!
Simple, delicious, moist cake. I love getting banana’s just because I know there’s going to be at least three that don’t get eaten ?in time?. My kids, who swear they don’t like bananas, love this cake. Maybe they just don’t like raw bananas, maybe only the kind baked in sweets? Whatever the case, this cake is awesome!
I have made this recipe for years and it is the best. Sometimes I have to bake for 45 plus minutes until the toothpick is clean.
I made this cake today and the center of my cake sunk. I baked it in a 9×13 glass pan and baked for 350 degrees for 30 minutes. I already know I’m going to love this icing because I’ve made it before. The cake smells so good and it will get eaten. I’m just bummed the center sunk.
You may need to cook it a little longer. That’s why we said check it with a toothpick and when inserted it should come out clean.