Banana Cake

As I’m gearing up for City to Bay (am I the only one excited?), I’m trying to develop a more healthy mindset to running – rather than guilt trip myself by thinking about all the bad food I ate, I am now trying this thing called positive reinforcement. I now give myself free rein to buy whatever I want for lunch on my long run days. These days I day dream about what kind of KFC I can eat. Life doesn’t get much better :D

Well except for banana bread. I didn’t like banana bread until last year when a customer bought in a banana bread from St Peter’s Bakery. It was that damn delicious cream cheese icing that had me. Slather that baby on any banana bread and it will turn it from ordinary to amazing. Tangy yet coyly sweet, thick and velvet smooth on top of a fragrantly soft banana cake. You will never go back – trust me.

Good news is that I’ve found a cream cheese frosting that is very very similar to it. To be honest all banana bread tastes the same to me (if you have a good banana bread recipe hit me up) so this recipe is a banana cake recipe. If you leave it for more than about 3 days, it gets denser and does taste a bit more like banana bread.

If you have a go to banana bread recipe, use that instead but promise me you will make this cream cheese frosting? You will not regret it.

Banana Cake with Cream Cheese Frosting

Makes 1 loaf

Recipe adapted from Sally’s Baking Addiction


2 large ripe bananas (about 1 cup mashed)

190g all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

170g unsalted butter, room temperature

1/2  cup (100g) granulated sugar

1/4 cup (50g) brown sugar

1 large egg, at room temperature

1 teaspoons pure vanilla extract

180ml buttermilk, at room temperature


Cream Cheese Frosting

112g cream cheese, at room temperature

60g unsalted butter, at room temperature

1 cup soft icing mixture

1/2 tsp vanilla extract

pinch of salt



  1. Preheat oven to 150°C (fan-forced) and grease a 5×9″ loaf tin.
  2. Mash bananas (I use a potato masher).
  3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
  4. Beat butter using an electric mixer until smooth and creamy.
  5. Add both sugars and beat until creamed together.
  6. Add the egg and vanilla and beat until combined.
  7. Beat in mashed potatoes until combined.
  8. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated.
  9. Add batter into loaf tin and bake for 45-50 minutes where the cake is done when a toothpick inserted in the center comes out clean.
  10. Remove cake from oven and place on a wire rack to cool completely (can pop this into the fridge to cool down faster).


To make cream cheese frosting:

  1. Beat cream cheese and butter until smooth and creamy using an electric mixer.
  2. Add the sugar, vanilla and salt and beat until smooth.
  3. Spread frosting onto banana cake.



  • Leftover cake and be store in the fridge for 5 days.
  • Frosted cakes can be frozen for up to 3 months.


Banana Cake

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