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Banana Snack Cake with Cream Cheese Frosting

Banana Snack Cake with Cream Cheese Frosting by @browneyedbaker :: www.browneyedbaker.com

My baking motivations come from a myriad of different sources. Sometimes I’ve had a recipe bookmarked for months… sometimes I see something on Pinterest that I want to make immediately… sometimes something in a magazine makes a light bulb go off… and sometimes I have grandparents coming over for lunch and four way, way overripe bananas sitting on my counter. Thus, banana cake!

Banana Snack Cake with Cream Cheese Frosting by @browneyedbaker :: www.browneyedbaker.com

In an effort to put together a casual dessert for lunch with my grandparents and also use up my quickly-going-bad bananas, I though that an easy snack-style cake would be a great choice. I typically turn to banana bread when I need to put browning bananas to good use, and was looking forward to having another easy banana baked good in my rotation for such occasions.

Banana Snack Cake with Cream Cheese Frosting by @browneyedbaker :: www.browneyedbaker.com

This cake turned out exactly how I’d hoped; it’s easy to make, comes together quickly, incredibly moist and, most importantly, delicious. Originally, I wasn’t going to include a frosting, but I just couldn’t help myself. I love frosting, especially cream cheese frosting. If you’re a fellow frosting lover, I think you’ll find this to be amazing. My mom, my grandpap and I all gave it a big two thumbs up. If you’re a little more ambivalent about frosting, you might consider scaling it back; both my grandma and Chief Culinary Consultant thought the frosting could have maybe been halved. (What!? Who are these people?! How are they related to me?!)

Do you have a favorite recipe you turn to when there is a plethora of browning bananas on your counter?

Banana Snack Cake with Cream Cheese Frosting by @browneyedbaker :: www.browneyedbaker.com

One year ago: Homemade Pineapple Ice Cream Topping
Two years ago: Lego Batman Birthday Cake
Three years ago: S’mores Whoopie Pies
Four years ago: Bananas Foster Banana Bread
Five years ago: Jalapeño Cheddar Cornbread

Banana Snack Cake with Cream Cheese Frosting

Yield: About 12 servings

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

An easy recipe for Banana Cake, covered in cream cheese frosting.

Ingredients:

For the Cake:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1⅓ cups granulated sugar
¼ cup vegetable oil
2 eggs
4 ripe bananas, mashed
2 teaspoons vanilla extract
1 cup buttermilk

For the Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
½ cup unsalted butter, at room temperature
Pinch salt
4 cups powdered sugar
1½ teaspoons vanilla extract

Directions:

1. Make the Cake: Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking pan; set aside.

2. In a medium bowl, whisk together the flour, baking soda and salt; set aside.

3. Using an electric mixer, beat the sugar and oil together on medium speed until completely combined. Add both eggs and beat to combine, then add the mashed bananas and vanilla extract and beat until combined. Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk, mixing until combined. Use a rubber spatula to give the batter one last mix, then pour into the prepared pan.

4. Bake for 30 to 35 minutes, or until the top is golden brown and a thin knife inserted into the center comes out clean. Set on a wire rack to cool completely.

5. Make the Cream Cheese Frosting: With an electric mixer, cream together the cream cheese, butter and salt on medium speed. Reduce the speed to medium-low and gradually add the powdered sugar until it has all been combined. Add the vanilla extract, increase the speed to medium-high and beat until light and fluffy.

6. Spread the frosting over the cooled cake, cut into squares and serve. Leftovers should be covered with plastic wrap or placed in an airtight container and kept at room temperature or in the refrigerator for up to 4 days.

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105 Responses to “Banana Snack Cake with Cream Cheese Frosting”

  1. ami@naivecookcooks on July 10, 2013 at 12:30 am

    Yummm!!

    Reply

    • GRETCHEN on October 13th, 2013 at 5:54 pm

      has anyone actually made this cake? I followed the recipe and mine came out flat and gooey gross. I cook regularly so I don’t think it was entirely me. If you love banana cake, I don’t recommend this recipe.

      Reply

      • Cloudy on October 14th, 2013 at 12:28 am

        I’ve made it but changed a couple of things. Beat 1/4 cup butter with the oil and added 1/2 tsp baking POWDER …light and moist best banana cake ever.

        Reply

      • Linda on November 19th, 2013 at 6:04 pm

        I wish I read your comment before making this. I had to cover the pan with foil and bake it for another 15 minutes…and it was edible. There is something definitely wrong with this recipe.

        Reply

        • Cloudy on December 6th, 2013 at 4:48 am

          It’s my go to banana cake now, got rid of all my other recipes. Just be careful of the amount of banana, I made it once with 4 LARGE bananas and it was a lot heavier. So 4 small or medium sized….also I put 1/2 stick of butter (1/4 cup) and beat that with the oil and sugar, you don’t have to use butter but personally, a cake is not a cake if it doesn’t have butter :) and then like I said, I added 1/2 tsp baking powder with the dry ingredients and I think the cake is perfect. Don’t forget to bake it in the size tin stated otherwise you will be waiting forever for it to bake. Good luck.

          Reply

      • Codi on January 8th, 2014 at 9:51 pm

        I just made this and it turned out great. I always use applesauce instead of oil when I bake. That was the only change I made to this cake. YUMMY :)

        Reply

  2. Laura (Tutti Dolci) on July 10, 2013 at 1:05 am

    I love that thick layer of cream cheese frosting! This cake is such a perfect use for my too ripe bananas.

    Reply

  3. Tieghan on July 10, 2013 at 1:26 am

    I love bananas and love them in cake form even more! YUMMY!

    Reply

  4. Marcie on July 10, 2013 at 2:00 am

    I’ve had a recipe for banana snack cake pinned for awhile now, and regret that I haven’t made it yet! Yours looks delicious, and I think the amount of frosting looks perfect. There’s no such thing as too much when it comes to cream cheese frosting in my book.

    Reply

  5. Averie @ Averie Cooks on July 10, 2013 at 2:17 am

    There’s a pinterest banana snack cake that I see everywhere I turn – this cake is everywhere. It sort of haunts me – in a beautiful way. Because I love banana cakes! And your cake looks like that cake that Ive been meaning to make now for about…2 years. Gorgeous, Michelle. Pinned. And so glad you did the frosting. I am all about frosting on cake, especially cream cheese frosting!

    Reply

  6. Chung-Ah | Damn Delicious on July 10, 2013 at 2:28 am

    I could snack on this all day! And that cream cheese frosting – SWOON!

    Reply

  7. Robby on July 10, 2013 at 6:02 am

    Just added bananas to the grocery list. Clearly delayed gratification coming since the bananas are still at the store. I make ‘Chunky Monkey Cookies’ as a part of my ‘Dead Banana Diaries’ rotation.

    Reply

  8. Jennifer @ Peanut Butter and Peppers on July 10, 2013 at 6:54 am

    I love banana snack cakes and yours looks delicious!!

    Reply

  9. Holly @ EatGreatBEGreat on July 10, 2013 at 7:13 am

    I’m so pinning this recipe! My family is going to love it!

    Reply

  10. Katrina @ Warm Vanilla Sugar on July 10, 2013 at 7:46 am

    This snack cake sounds awesome!

    Reply

  11. Nora on July 10, 2013 at 8:22 am

    When my bananas start to go brown I either freeze them for smoothies or I make my chocolate chip-espresso banana bread that has no oil or butter and I use half stevia and half brown sugar in the recipe. It is my favorite banana bread!

    Reply

  12. marie @ little kitchie on July 10, 2013 at 9:15 am

    Such a great cake! It looks SO moist, and I bet it is absolutely to die for with that cream cheese frosting on top!

    Reply

  13. Nancy P.@thebittersideofsweet on July 10, 2013 at 9:27 am

    This looks fantastic!

    Reply

  14. Jessica@AKitchenAddiction on July 10, 2013 at 9:35 am

    I love banana baked goods with cream cheese frosting! Perfect use for old bananas!

    Reply

  15. Maureen on July 10, 2013 at 9:46 am

    I make a recipe similar to this.
    I just made it and every time I do my family goes nuts for the cake. It is simply delicious.

    Reply

  16. Ashley Bee (Quarter Life Crisis Cuisine) on July 10, 2013 at 9:48 am

    Oh yum! Like banana bread, but more sweet and delicate.

    I make banana bread muffins when my bananas are overripe, but I use a gluten free/paleo version to save on some calories. They are still magnificent though!

    Reply

  17. NRS on July 10, 2013 at 10:42 am

    Looks yum! Is this an original recipe of yours?

    Reply

  18. Cathy on July 10, 2013 at 10:44 am

    Good Morning Michelle! I’m always looking for a good banana cake recipe. I hope this one fits the bill. It looks delicious and I like the fact it uses oil verses butter. I hoping for a texture like my favorite carrot cake recipe which also uses oil. Thanks!

    Reply

  19. Ashley @ Wishes and Dishes on July 10, 2013 at 11:00 am

    The best thing about this is that it’s a perfectly acceptable breakfast because of the bananas :) Love it! Banana bread/cake…whatever – I’m in!

    Reply

  20. Kate on July 10, 2013 at 11:07 am

    Who doesn’t have browning bananas!? Who wouldn’t want a nice layer of yummy frosting….silly people. I must hurry to the kitchen there are bananas waiting.

    Reply

  21. Megan S on July 10, 2013 at 11:57 am

    Hooray for banana snack cake! Your combo is a winning combo :)
    It makes me wish I could reach through the screen and try a bite
    When I make the recipe it’ll be dessert for me and the family

    Reply

  22. KMont on July 10, 2013 at 12:57 pm

    Curses! I only have three browning bananas in my kitchen ATM! I need to go get more a the store today so they’ll too be ready to be made into this delicious-looking cake. Hopefully this weekend!

    Reply

  23. Pamela @ Brooklyn Farm Girl on July 10, 2013 at 1:13 pm

    Since it’s called snack cake that means I can snack on it all the time right?
    I have got to try this!

    Reply

  24. Nora @ Buttercream Fanatic on July 10, 2013 at 1:32 pm

    What a great way to use up my aging bananas! It looks like a super-moist frosted version of banana bread. Can’t wait to give it a try.

    Reply

  25. foodfashionandflow on July 10, 2013 at 2:18 pm

    this looks so yummy. Sweet banana cake and cream cheese frosting, YUM! what more could a girl ask for?

    Reply

  26. Kaitlin on July 10, 2013 at 3:01 pm

    this looks so good! i bet some homemade caramel sauce would be great on it!

    xoxo kaitlin

    Reply

  27. Jamie @lifelovelemons on July 10, 2013 at 3:06 pm

    Love snack cake! I always have overripe bananas lying around…this seems like a good solution!

    Reply

  28. Kaz on July 10, 2013 at 5:18 pm

    I completely agree. Never, ever halve the frosting. DOUBLE =)

    I think I will be trying this once the weather turns a bit cooler. It’s way too stuffy to have the oven on this year. Which is terrible, because I’m craving those brownies I found here!

    Reply

  29. Angelyn @ Everyday Desserts on July 10, 2013 at 5:34 pm

    Cream cheese frosting is my favorite and I love banana anything! Can’t believe I’ve never thought to pair these two! Your cake looks delicious!

    Reply

  30. Kathy on July 10, 2013 at 6:29 pm

    I don’t think I have ever had banana cake. This looks delicious!

    Reply

  31. Jenn on July 10, 2013 at 7:19 pm

    Yum! Just put this in the oven, can’t wait for it to come out. Thanks for what is sure to be a winner!

    Reply

  32. Lynne on July 10, 2013 at 7:36 pm

    What a coincidence, I was going to make banana bread last night, but I was busy making your Coconut Vanilla-Bean Cake, so I ran out of time. So now I can bake this. You know, I had some meringue frosting left over from the cake, and I have all these containers with 1/4 – 1/2 cup of frosting left over from different cupcakes, etc., and I was going to ask you what you do with your leftover frosting. Ha, ha – then I thought, “what leftover frosting?” :-) My stand-by for bananas is my banana bread – I can mix it up in the time it takes the oven to heat, and it’s done perfectly every time, and my family loves it. I think they will like this cake too!

    Reply

  33. Michele on July 10, 2013 at 9:03 pm

    Hubby just finished his third piece.
    I am fighting the urge for piece number two.
    This is amazing and the frosting is perfect.

    Reply

  34. Nessa on July 10, 2013 at 9:35 pm

    Looks delicious!

    Reply

  35. Ivy P Motuyang on July 11, 2013 at 12:20 am

    delicious cake…. i guess yogurt can be used instead of buttermilk, right? planning to bake this cake this weekend.

    Reply

    • Michelle on July 11th, 2013 at 10:18 am

      Hi Ivy, Yes, you can use plain yogurt as a substitute.

      Reply

  36. Edda on July 11, 2013 at 2:28 am

    I Got this recipe yesterday and decided to make it. I Used all the Ingredients but I added 2 teaspoons of baking powder . Wow! Its really DELICIOUS I loved it and so did my boyfriend.. Definitely going into my handy recipes. Thanks :)

    Reply

  37. Stacy | Wicked Good Kitchen on July 11, 2013 at 8:25 am

    Beautiful, Michelle! Isn’t it interesting when inspiration strikes? You never know where it is going to come from, so I always enjoy those little surprises. I’ve been making banana cake with cream cheese frosting for years. It was a recipe I found at AllRecipes.com. I must try yours! Thanks for sharing. Pinning!

    Reply

  38. Hala on July 11, 2013 at 8:51 am

    Hello, can we have this as cupcakes?

    Reply

    • Michelle on July 11th, 2013 at 11:26 am

      I have not made it as such, but you could certainly give it a try; let us know how they turns out!

      Reply

  39. Chris on July 11, 2013 at 10:40 am

    Dang…I just made two batches of mini banana breads… The up-side is that I have them at-the-ready in the freezer now. The down-side is I’m out of overripe bananas! I can make this one gluten-free in a heartbeat! And I know exactly when I’m going to make this! Thanks!

    Reply

  40. Kelly on July 11, 2013 at 3:55 pm

    This recipe came in perfect timing. Last night my husband mentioned that I should make something with the browning bananas on our counter. As I was going through your feed this morning I found this! I didn’t have the ingredients to make the frosting, but the cake was so delicious! I think they would be great as muffins or cupcakes, too! Next time I think I will do cupcakes! Thanks for another great recipe.

    Reply

  41. Tracey on July 11, 2013 at 8:34 pm

    I love a simple snack cake like this, especially when cream cheese frosting is also involved :) I haven’t been buying bananas lately, I’m going to have to grab some on my next trip out!

    Reply

  42. Terry on July 12, 2013 at 11:49 pm

    I am a sucker for anything with cream cheese frosting. So I saw this recipe & made this cake yesterday. Can I say….I believe this is my favorite cake ever??? It’s true!! It is delicious & so easy to make!! The cake is so moist & the frosting? To die for!! I made this cake & wasn’t planning on sharing it with anyone…but my husband tried it & loves it as much as I do. So, I guess I have to share it! There is only one other ingredient that I added & that was walnuts. Michelle, I will save this recipe & make this cake for many years to come!! Thank You for sharing it!!

    Reply

  43. Cynthia on July 13, 2013 at 1:50 am

    Bananas freeze really well too. Whenever I have a banana that has become too ripe for eating, I remove the peel and pop it into a freezer bag. Once I have collected a few, it’s time to fire up the oven. My usual go to recipe is a banana nut muffin but a banana cake with cream cheese frosting is always welcome in my home. It’s one of the few desserts that really tests my willpower. I’m usually in the middle of slice number three when I realize I have to call in the neighbors for support.

    Reply

  44. Dee on July 13, 2013 at 5:37 pm

    This recipe is so yummy — all three kids loved it even before I put the frosting on!! I do feel as if it’s a little tough and I SWEAR my low setting on my kitchenaid mixer has been faster than usual — it’s been squeaking too and about 20 years old. Seems to me that it makes total sense right? If it’s not mixing at the very low mix speed it would turn out a little tough, don’t you think? I figured I’d get your professional opinion since I’m going to hit my hubby up for the kitchenaid mixer that’s a step up from the one I currently have!!

    Reply

    • Michelle on July 15th, 2013 at 9:53 am

      Hi Dee, That could definitely have done it. Overmixing can cause cakes and baked goods to come out tough and dense.

      Reply

      • Dee on July 16th, 2013 at 8:51 am

        OMG — I am so in love with this cake. I made it on Saturday and then Sunday night when I snuck another late night piece from the refrigerator — it seemed to just get better. I gave some to a co-worker on Monday who also loves it along with her husband. It is fabulous. I plan on getting a new mixer (which I’m still researching) so next time I’m sure I won’t over mix, but that doesn’t even matter with how good this cake is. Definitely one of my (well, your) top recipes!

        Reply

  45. Laura Dembowski on July 14, 2013 at 8:44 am

    This looks like such an easy to make and yummy cake! So glad you added the frosting! It looks irresistible!

    Reply

  46. lynne miller on July 14, 2013 at 4:10 pm

    really wonderful cake – great flavor, super moist. taste even better the next day. we refrigerated it and enjoyed it cold. Icing delicious, although the recipe made more than the cake really needs, it THAT good. thanks!

    Reply

  47. Kathy on July 16, 2013 at 10:48 am

    Hello,
    I just made this cake last night. Funny thing my husband found this recipe and e-mailed it to me (not sure how he found you as he is not a food blogger follower) and I had aIso bookmarked it, it is funny how things happen. Can using frozen bananas cause the cake to become dense as well. I am an avid baker and was looking forward to a fluffy banana cake but mine turned out very dense. I will give it another try with non frozen ripe bananas to see if this will change the consistency of the cake as I did enjoy the taste of the cake. As for over mixing, I did not really mix more then that so I am a little puzzled. Maybe the extreme heat is also affecting the cake. Any suggestions would be helpful.

    Reply

    • Michelle on July 16th, 2013 at 3:46 pm

      Hi Kathy, It sounds like you and your husband have great minds that think alike :) The frozen bananas could have definitely contributed to the dense texture; if you try it again with fresh, let me know!

      Reply

      • Kathy on July 22nd, 2013 at 2:38 pm

        Tried the recipe with non frozen bananas and it worked out perfect.
        Thanks

        Reply

  48. Kate on July 17, 2013 at 1:34 pm

    Having some bananas in need of becoming something…..I made your cake! It was delicious! And since there are only two of us, the neighbors enjoyed it also. I posted it today and linked back to you. Thank you for sharing.

    Reply

  49. KMont on July 17, 2013 at 1:59 pm

    Had to come back to let you know that I did end up making this cake for work the other day and it went faster than almost anything else I’ve brought in before! It was fabulous!

    Reply

  50. Lynne on July 21, 2013 at 3:12 pm

    Came back to say that I made this cake and brought it to the day care pool party and everyone raved about it. My cream cheese frosting was runny again – I didn’t want to add more sugar as it was sweet enough. This is the second time I’ve made it and had it come out loose – any suggestions for making it thicker without more sugar?

    Reply

    • Michelle on July 22nd, 2013 at 5:11 pm

      Hi Lynne, I always use Philadelphia Cream Cheese, which is purported to have the highest fat content among cream cheese, versus other or generic brands. Also, do not use low-fat versions of cream cheese, they have a high water content, which will result in runny icing.

      Reply

  51. neo-gurl on July 24, 2013 at 11:17 pm

    Hi Michelle, I was wondering what other frosting can go along well with this recipe… (the person im baking this for doesn’t really like cream chesse)

    Reply

    • Michelle on July 25th, 2013 at 7:49 am

      You could do a regular vanilla or vanilla bean, salted caramel, chocolate… I think any of those would be good!

      Reply

    • Michelle on July 25th, 2013 at 7:50 am

      Oh, and of course peanut butter frosting, too!

      Reply

  52. janice buvel on July 26, 2013 at 11:12 am

    Have you tried this as a bundt, with homemade carmel sauce oozing down the sides? That’s what I’m planning for dessert here tonight, just wonder about oven temp and time. Any thoughts?

    Bake away

    Reply

  53. antonia bova on July 26, 2013 at 2:59 pm

    I made this because my bananas were starting to go bad, and it was so delicious. The cream cheese frosting with the moist banana bread made it perfect. It is sweet and adds a great flavor. I made it for my neighbor and it was the perfect dessert for her Sunday dinner. It is a good size and is a perfect dessert to make for any occasion, or for a yummy snack:)

    Reply

  54. janice buvel on July 26, 2013 at 5:19 pm

    Okay, DO NOT PUT IN BUNDT PAN!!!!!

    Reply

  55. Amy on July 31, 2013 at 6:28 pm

    Have made this twice now and both times were delish! The second time I only had 3 bananas and it came out much lighter. I also reduced the sugar to one cup with no discernible difference. Great recipe !!

    Reply

  56. Claire on August 4, 2013 at 10:14 am

    This looks amazing! Today I made Gino D’Campo’s Banana and Chocolate Bread and Butter Pudding for the exact same reason as you – delicious! I also adore Hummingbird cake/cupcakes, especially the Hummingbird Bakery recipe (obviously!). This one is a must try though!

    Reply

  57. Paul on August 16, 2013 at 1:02 pm

    Please help
    Have just started to TRY and make cakes
    Followed this recipe to a t cake looked lush from the outside, as soon as I cut it the whole thing was raw looking all the way through. Any ideas on where I could be going wrong?

    Reply

    • Michelle on August 19th, 2013 at 5:36 pm

      Hi Paul, Be sure that your oven temperature is correct by using an oven thermometer and adjust your dials accordingly. Also, be sure to actually check for doneness; don’t rely solely on the time listed in the recipe. All ovens can behave differently. Test the center with a skewer or thin knife. If you still see wet batter, it needs to bake longer. If there are just crumbs, it’s finished.

      Reply

  58. Jenny on August 18, 2013 at 11:40 am

    Really enjoyed that this recipe is not too sweet. However, i felt that the cake was slightly too dense for a banana cake. Anyway to make it less dense?

    Reply

    • Cloudy on September 24th, 2013 at 10:23 am

      Hi Jenny I just saw your comment. I added 1/2 tsp baking powder with the dry ingredients because I also don’t like a cake that’s too dense. It turned out wonderfully light and moist. Good luck if you make it again, it is a beautiful recipe and my go-to one from now on. Thank you brown-eyed baker :)

      Reply

  59. Katherine on August 30, 2013 at 8:28 pm

    This cake is moist and delicious! I am big sweets fan but the frosting was SO sweet- next time I think I will only use 1 cup of powered sugar.

    Reply

  60. Jel on August 31, 2013 at 4:53 am

    I made this around 11pm last night as I did not have the patience to wait until morning. These were simply divine. Perfect sweetness. The moistness…dear God, don’t even get me started. I doubled the recipe and made cupcakes (they came out wonderful). I also used a bundt pan (which turned out to be visual disaster…but it tasted fantastic). Another fantastic recipe Michelle…Keep up the deliciously edible work!!! :p

    Reply

  61. Prema on September 4, 2013 at 12:30 am

    Tried this. Loved it. Hubby who hates cakes enjoyed every bit

    Reply

  62. Alice on September 21, 2013 at 1:14 pm

    Hi,
    I was wondering if I could substitute the buttermilk with anything else? Its difficult for me to get my hands on buttermilk!
    Thanks.

    Reply

  63. Jessie on September 22, 2013 at 1:55 pm

    No where in the mixing steps does it say to add the baking soda. Needless to say it turned out gross.

    Reply

    • Michelle on September 23rd, 2013 at 11:28 am

      Jessie, I’m sorry your cake didn’t turn out, but yes, in step #2, it clearly states to whisk together the flour, baking soda and salt.

      Reply

  64. Cloudy on September 24, 2013 at 10:18 am

    This cake is sooooooo sooooo good I have thrown away and deleted all my other banana cake recipes. I had no idea what a banana snack cake was but the pictures looked so good I took a chance and made it today. It is the best ABSOLUTE BEST banana cake I have ever tasted. I did add 1/2 tsp baking powder to add to the lightness but everything else remained the same. You have to try it with the cream cheese frosting too….it’s to die for and I’m not a huge fan of banana cake because I have tasted so many bad ones….but this one is awesome!!

    Reply

  65. Kim on September 29, 2013 at 9:48 pm

    I made this tonight but I only had two bananas. I substituted four tablespoons of homemade chunky applesauce, 1/4 teaspoon of cinnamon and reduced the buttermilk just very slightly. Delicious! Thanks for the recipe.

    Reply

  66. Louanne on October 10, 2013 at 11:32 am

    I made your cake using my gluten-free flour blend, and it was fantastic!

    Reply

  67. Dion on October 14, 2013 at 7:33 am

    when I found this recipe last week i straight maked it and its turn out really good moist cake which i love it. my son and husband love it too. will definately make it again tomorrow on my husband birthday as requested. thank alot ;)

    Reply

  68. Erica on October 18, 2013 at 9:25 am

    I made this last night. The cake turned out perfectly, but the icing is WAY too sweet for my taste and it is a lot. I will try again using a frosting recipe with less sugar.

    Reply

  69. James on October 19, 2013 at 11:52 am

    I made two of these cakes a few weeks ago. Instead of Buttermilk (i didn’t have on hand) I substituted 1 cup sour cream. Also added half package of banana instant pudding mix to each cake batter. They turned out so great and everyone loved. Baking another right now. Thanks for this recipe.

    Reply

  70. Marzia B on October 26, 2013 at 7:32 am

    Will the cake taste good without the frosting? The thing is I like to bake whenever we’re out out of desserts at home, so I just bake with ingredients already at home. Would you recommend it without the frosting?

    Reply

    • Michelle on October 26th, 2013 at 10:36 pm

      Hi Marzia, I obviously think the frosting adds to the cake, but you could leave it off if you’d like – it would taste more like banana bread plain.

      Reply

      • Marzia B on October 29th, 2013 at 2:53 pm

        Thanks!

        Reply

  71. Katie on November 5, 2013 at 7:35 pm

    I tried to make this recipe but like so many of the others posted, mine also came out dense and sunken in. I substituted applesauce for the oil and a flax egg for the egg and almond milk soured with Apple cider vinegar. Could these subs caused this? Thanks.

    Reply

    • Michelle on November 6th, 2013 at 10:58 am

      Hi Katie, The substitutions could very well have been the problem.

      Reply

  72. Rashannah on November 11, 2013 at 12:46 am

    This recipe turned out so delicious. I used a combination of whole milk and whole yogurt rather than the buttermilk. I loved the taste and texture. Yum yum! Thanks for the recipe :)

    Reply

  73. Kris Anne on November 20, 2013 at 11:01 am

    I made this cake for a party and it was a great hit! Everyone wanted the recipe! It was easy to put together, moist, and delicious! The frosting was light and airy an in good quantity…it just melted in your mouth! Thank you for a great new go-to cake!

    Reply

  74. Nadra on December 5, 2013 at 9:09 am

    I tried this recipe. I used an electric mixer to blend in the bananas really well. I substitutied buttermilk with one cup of milk mixed with one tbp of lemon juice…and baked for 45 minutes, until the cake turned golden in color…it turned out perfect. Thank you for sharing this great recipe.

    Reply

  75. Gwyn on January 4, 2014 at 11:51 pm

    This cake was very yummy but I wouldn’t really classify it as a cake… It was kind of the same consistency (at least mine was) as bread pudding (husband’s 2 cents) – VERY moist & very dense. My daughter (9) said, “It’s like banana bread with frosting but YUMMIER!” I used 4 very ripe bananas & the flavor really came through.

    Reply

  76. Jen on February 9, 2014 at 1:26 am

    Awesome recipe, have made about 5 times to rave reviews. It works wonderfully with frozen or fresh bananas, low fat or regular buttermilk. The only thing I do differently is reduce the sugar in the frosting for my personal taste. Thank you for a standout recipe.

    Reply

  77. viktoriya on February 21, 2014 at 12:01 am

    Can I possibly make this recipe in an 8×8 inch pan? If so, what adjustments should I make?

    Reply

    • Michelle on February 21st, 2014 at 1:37 pm

      Hi Viktoriya, You would need to cut the recipe in half in order to bake it in an 8×8 pan.

      Reply

  78. Jeanne on February 21, 2014 at 9:07 pm

    Awesome recipe! It was moist and delicious! To the batter, I added a tsp of baking powder as many others had suggested and to the frosting, I added 1/2 cup of crushed walnuts and a few tablespoons of milk to help make it more spreadable. It was wonderful! Thank you for sharing!

    Reply

  79. viktoriya on February 25, 2014 at 10:10 am

    Amazing cake! I did what others suggested and added about a teaspoon of baking powder, it turned out moist and fluffy, and topped with the frosting….mmmmm so soft and delicious!

    Reply

  80. Emily on March 1, 2014 at 5:38 pm

    I just made this today and followed the recipe exactly. Turned out moist and fluffy, so not sure what is happening with other people to make it turn out flat and dense. My guess would be all the adding to and substituting. I did use a pyrex 9×13 baking dish, as opposed to metal. The cake is great and I will totally make this again! The cream cheese frosting, while delicious, makes enough for 2 cakes (unless you like 2 inches of frosting and if so, this recipe will make you very happy!) I’m out of bananas so I’m going to have to find something else to frost now! :-)

    Reply

  81. wendyworldly on April 13, 2014 at 5:34 pm

    Too much frosting? Too much cream cheese frosting??? Impossible. I could eat it with a spoon (and have been known to). Would love to try this and would make the suggested changes. I’ve made one too many gooey cakes by using too large or frozen bananas. Glad to hear that reducing the sugar works as I did think it a lot.

    Reply

  82. Rachael on May 22, 2014 at 6:11 pm

    Just made these the other day and they’re already almost gone! My family absolutely LOVES them! Thank you so much for the recipe- will be using over and over again!! Soo good :)

    Reply

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