The Ultimate Easy Banana Cake with Cream Cheese Frosting (Box Mix Shortcut!)

There’s nothing quite like a homemade banana cake—its rich, moist crumb infused with the sweet aroma of ripe bananas, all crowned with a luscious, tangy cream cheese frosting. What if we told you that achieving this dessert perfection doesn’t require hours of complicated baking? Our recipe takes a clever shortcut by starting with a boxed yellow cake mix, transforming it into an unforgettable, bakery-quality treat that will impress everyone. This isn’t just a cake; it’s a slice of pure comfort, perfect for family gatherings, special occasions, or simply a delightful weeknight indulgence.

This recipe is designed for ease and guaranteed success, proving that convenience doesn’t mean compromising on flavor or texture. The addition of fresh, ripe bananas elevates a simple yellow cake mix into a profoundly flavorful experience, while the homemade cream cheese frosting provides the ideal sweet and tangy balance. Prepare to delight your taste buds with every single bite!

Why You’ll Absolutely Love This Banana Cake Recipe

This banana cake isn’t just another dessert; it’s a testament to how simple ingredients and smart shortcuts can create something truly spectacular. Here’s why this recipe will quickly become a cherished favorite in your kitchen:

Unbeatable Moisture and Flavor: The secret lies in the ripe bananas. They don’t just add a delightful fruity sweetness; they also contribute incredible moisture, resulting in a cake that’s unbelievably tender and never dry. Each forkful is packed with natural banana essence, making it far superior to any plain yellow cake.
Effortless Preparation with a Box Mix: We embrace the convenience of a good quality boxed yellow cake mix. This shortcut dramatically cuts down on prep time, allowing you to enjoy the baking process without the stress of measuring countless dry ingredients. It’s perfect for busy bakers who want homemade taste without all the fuss.
Rich and Tangy Cream Cheese Frosting: What’s a banana cake without a luxurious cream cheese frosting? Our recipe delivers a perfectly balanced frosting that’s creamy, smooth, and just the right amount of sweet and tangy. It complements the banana cake beautifully, adding another layer of indulgence.
Perfect for Any Occasion: Whether you’re baking for a birthday, a holiday gathering, a potluck, or just a cozy weekend at home, this banana cake fits right in. It’s a crowd-pleaser that appeals to all ages, making it a reliable choice for any event.
Customizable and Versatile: While delicious on its own, this cake is also a fantastic canvas for your creativity. Add chopped nuts for crunch, chocolate chips for extra sweetness, or a sprinkle of cinnamon for warmth. (More on variations below!)
Kid-Friendly: The familiar and comforting flavor of banana cake makes it a hit with children. It’s a wonderful way to use up those ripe bananas sitting on your counter, turning them into a treat everyone will eagerly devour.

⏲️ Time Needed to Bake Your Perfect Banana Cake

While this banana cake recipe utilizes a convenient boxed mix to simplify the process, it’s not a last-minute dessert you can whip up in a flash. Plan ahead to ensure you have ample time for each stage, especially the crucial cooling period. Proper cooling is key to a cake that holds its shape and frosts beautifully.

Here’s a breakdown of the time commitment:

Preparation Time (Cake Batter): Approximately 5-10 minutes. Combining the ingredients for the cake is remarkably quick thanks to the yellow cake mix shortcut.
Baking Time: 25 minutes. This is the active time your cake spends in the oven.
Cooling Time (Cake Layers): This is the most significant part of the waiting game. We recommend allowing 2-3 hours for the cake layers to cool completely. Rushing this step can lead to a crumbly cake or a melting frosting disaster. However, we’ve included tips below to help speed this up if you’re in a bit of a hurry.
Frosting Preparation: The butter and cream cheese for your delicious frosting will need to soften at room temperature before you begin mixing. This typically takes 30-45 minutes. Make sure to set these ingredients out well in advance of when you plan to make the frosting. Once softened, the actual mixing process for the frosting takes about 5-10 minutes.
Assembly and Frosting: Once everything is cooled and the frosting is ready, assembling and frosting your cake will take another 15-20 minutes, depending on your decorating skill and desired presentation.

Total Estimated Time: Plan on at least 2 ½ to 3 hours from start to finish. This ensures each step is given the attention it needs for a truly delightful final product. Don’t worry, the waiting is well worth it for this moist, flavorful banana cake!

🥘 Essential Ingredients for Your Delicious Banana Cake

Creating this incredibly moist and flavorful banana cake with cream cheese frosting is simpler than you might think, thanks to a thoughtful selection of ingredients. Here’s a closer look at what you’ll need and why each component is important:

For the Banana Cake Layers:

Yellow Cake Mix (15 ounce box): This is our hero shortcut! A standard yellow cake mix provides a reliable base, ensuring a consistent texture and flavor profile without needing to measure multiple dry ingredients. Choose your favorite brand for the best results.
Baking Soda (1 teaspoon): While cake mixes often contain leavening agents, the mashed bananas add significant weight and moisture. An extra boost of baking soda ensures a light and airy crumb, preventing the cake from becoming too dense. It reacts with the natural acids in the bananas to create lift.
Bananas (3 medium, ripe, mashed): The star of the show! The ripeness of your bananas is crucial here. Look for bananas with plenty of brown spots on their peels—the browner they are, the sweeter and more fragrant they’ll be, contributing maximum flavor and moisture to your cake.
Eggs (2 large): Eggs provide structure, richness, and help bind the cake batter together, contributing to its tender texture.
Water (1 cup): Most cake mixes call for water or milk. Water keeps the cake moist without adding extra richness that might compete with the banana flavor.
Butter or Shortening (as needed for greasing pans): Essential for preventing the cake from sticking to the pans, ensuring easy removal and perfectly shaped layers.
Flour (as needed for flouring greased pans): After greasing, a light dusting of flour creates a non-stick barrier, especially helpful for intricate pan designs or to guarantee easy release.

For the Irresistible Cream Cheese Frosting:

Softened Butter (8 tablespoons / 1 stick, unsalted preferred): Room temperature butter is fundamental for a smooth, creamy frosting. It whips up beautifully, incorporating air for a light texture and contributing rich flavor.
Softened Cream Cheese (8 ounces / 1 block, full-fat preferred): Just like the butter, ensure your cream cheese is completely softened to avoid lumps in your frosting. Full-fat cream cheese yields the best flavor and a wonderfully stable, rich consistency.
Powdered Sugar (1 pound / approximately 4 cups, sifted): Also known as confectioners’ sugar, this fine sugar dissolves easily, creating a smooth frosting. You might need a little more or less to achieve your desired sweetness and consistency. Sifting helps prevent lumps.
Vanilla Extract (1 teaspoon): A touch of pure vanilla extract enhances the overall flavor of the frosting, adding warmth and depth that complements both the cream cheese and the banana cake.

Gathering these simple ingredients ensures you’re well-equipped to bake a truly delightful banana cake that will become a beloved staple in your recipe collection.

🌾 Adaptations for Dietary Restrictions: Gluten-Free Banana Cake

Delicious homemade banana cake shouldn’t be off-limits for those with dietary restrictions. This recipe is wonderfully adaptable, particularly for individuals following a gluten-free diet.

Making it Gluten-Free: The primary adaptation needed to make this banana cake gluten-free is a simple swap of the cake mix. Gluten-free yellow cake mixes are widely available in most major grocery stores. You’ll typically find them in the regular baking aisle alongside traditional cake mixes, or sometimes in a dedicated gluten-free section. When using a gluten-free mix, ensure you follow any specific instructions on the packaging regarding additional ingredients or baking times, as they can sometimes vary slightly from conventional mixes. The rest of the ingredients in this recipe (bananas, eggs, baking soda, water, butter, cream cheese, powdered sugar, and vanilla) are naturally gluten-free, making this an easy and straightforward substitution to create a delightful dessert for everyone to enjoy.

📋 Step-by-Step Instructions for Your Perfect Banana Cake

Follow these detailed steps to create a wonderfully moist banana cake with luscious cream cheese frosting. Taking your time with each stage, especially cooling, will ensure the best results.

Part 1: Preparing and Baking the Banana Cake

Preheat Oven & Prep Pans: Preheat your oven to 350°F (175°C). Prepare two 8 or 9-inch round cake pans by greasing them thoroughly with butter or shortening. Then, dust the greased pans lightly with flour, tapping out any excess. This ensures your cake layers will release easily. For extra non-stick insurance, you can also line the bottoms with parchment paper after greasing and before flouring.
Combine Cake Ingredients: In a large mixing bowl, combine the entire 15-ounce box of yellow cake mix, 1 teaspoon of baking soda, 3 ripe mashed bananas, 2 large eggs, and 1 cup of water.
Mix the Batter: Using an electric mixer (either a stand mixer with a paddle attachment or a handheld mixer), mix the ingredients on low speed until just combined. Then increase the speed to medium and beat for about 2-3 minutes, or until the batter is smooth and well-incorporated. Be careful not to overmix, as this can lead to a tough cake.
Pour into Pans: Divide the batter evenly between your two prepared round cake pans. Gently tap the pans on the counter a couple of times to release any large air bubbles.
Bake the Cake: Place the pans in the preheated oven and bake for 25 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The cake tops should be golden brown and spring back when lightly touched.
Initial Cooling: Once baked, remove the cake pans from the oven and place them on a wire cooling rack. Allow the cakes to cool in their pans for about 15-20 minutes. This allows them to firm up slightly before being removed.
Full Cooling: After the initial cooling, carefully invert each cake layer onto a separate cooling rack to cool completely. Ensure there is plenty of air circulation around the cakes. This is a critical step; the cakes must be entirely cool (typically 2-3 hours) before you proceed to frosting. Warm cakes will melt your frosting!

Part 2: Preparing the Cream Cheese Frosting

Soften Ingredients: Ensure your 8 tablespoons (1 stick) of butter and 8 ounces of cream cheese are completely softened to room temperature. This is essential for a smooth, lump-free frosting. Set them out 30-45 minutes before you plan to make the frosting.
Beat Butter and Cream Cheese: In a medium mixing bowl, using your electric mixer, beat the softened butter and softened cream cheese together on medium speed until the mixture is light, fluffy, and completely smooth. Scrape down the sides of the bowl as needed.
Add Powdered Sugar: Gradually add the 1 pound (approximately 4 cups) of powdered sugar, about ½ cup at a time, mixing on low speed until each addition is incorporated. Once all the sugar is added, increase the speed to medium-high and beat until the frosting is light and fluffy.
Stir in Vanilla: Add 1 teaspoon of vanilla extract and beat for another 30 seconds until well combined. The frosting should be thick, smooth, and easily spreadable. If it’s too thick, add a tiny splash of milk or cream. If too thin, add a bit more powdered sugar.

Part 3: Assembling and Frosting the Cake

Level the Cake Layers: Once the cake layers are completely cool, use a long serrated bread knife to carefully slice off the rounded top of each layer. This creates flat surfaces, making your assembled cake stable and even. Don’t discard the cake tops—they’re delicious for snacking!

Illustration of cutting off the rounded top of a cake
Remove Rounded Top: After cutting, gently remove the domed portion. This ensures a clean, level surface for frosting.

Removing the rounded top of a cake
Assemble the Cake: Place one leveled cake layer on your serving plate or cake stand. Spread about a third of the cream cheese frosting evenly over the top. For a prettier and perfectly even top, when assembling the cake I place the two cut sides facing each other at the center of the cake (this means that one layer is right side up and the other is upside down on top of it with a layer of frosting in between the two). This method has the flat, even sides that were the bottom of each layer facing the bottom and top in the final cake assembly.
Frost the Cake: Place the second leveled cake layer on top. Use the remaining frosting to generously cover the top and sides of the entire cake. Use an offset spatula or butter knife to create swirls or a smooth finish, as desired.
Serve: Slice and serve your delicious banana cake! For best flavor, allow the cake to sit at room temperature for about 30 minutes before serving if it has been refrigerated.

Enjoy your homemade, incredibly moist banana cake with its irresistible cream cheese frosting!

💭 Pro Tips for a Flawless Banana Cake

Achieving the perfect banana cake is easy when you know a few tricks. These tips will help ensure your cake is moist, flavorful, and beautifully frosted every time:

Optimizing Your Cake Layers:

The Magic of Ripe Bananas: This is arguably the most important tip! For the best flavor and moisture, use very ripe bananas—the ones with plenty of brown spots on their peels. These bananas are naturally sweeter and softer, making them ideal for mashing and incorporating into the batter. If your bananas aren’t quite ripe enough, you can speed up the process by baking them unpeeled on a baking sheet at 300°F (150°C) for 15-20 minutes until their skins are black.
Don’t Overmix the Batter: Once you’ve added all the wet and dry ingredients, mix the batter just until everything is combined and smooth. Overmixing develops the gluten in the flour, which can lead to a tough, dry cake.
Proper Pan Preparation: Thoroughly greasing and flouring your cake pans (or using a baking spray with flour) is crucial to prevent sticking. For extra security, you can also line the bottom of each pan with a circle of parchment paper. This ensures your beautiful cake layers come out intact.
Cooling the Cake Layers Properly: This step cannot be rushed!
- Initial Cooling in Pans: After removing cakes from the oven, let them cool in their pans on a wire rack for 15-20 minutes. This allows the cake to firm up and pull away from the sides of the pan slightly.
- Transfer to Cooling Rack: To avoid breakage when transferring, place a cooling rack upside down on top of the cake pan. Carefully invert the whole thing so the cake lands on the cooling rack. Remove the pan.
- Full Cooling: The cake layers must be completely cool to the touch (typically 2-3 hours) before frosting. Frosting a warm cake will cause the frosting to melt and slide off.
- Speeding Up Cooling: If you’re short on time, after about 30-45 minutes on the cooling rack, you can transfer the cakes (still on the rack) to the refrigerator or even the freezer for 15-30 minutes. Just be sure they are fully cooled before frosting.
Cutting Off the Rounded Top (Leveling): Cake layers often bake with a domed top. To ensure your assembled cake is perfectly flat and stable, use a long serrated bread knife to gently saw off the rounded portion of each layer, keeping the knife parallel to your counter surface. This creates an even canvas for frosting and a professional-looking finish. These trimmed pieces are excellent for tasting or snacking!

Perfecting Your Cream Cheese Frosting:

Room Temperature Ingredients are a Must: For a smooth, lump-free cream cheese frosting, both your butter and cream cheese MUST be at room temperature. Cold ingredients will result in a clumpy, difficult-to-spread frosting. Take them out of the fridge at least 30-45 minutes before you plan to make the frosting.
Don’t Overmix the Frosting: Once the powdered sugar and vanilla are incorporated, beat the frosting until it’s light, fluffy, and spreadable. Overmixing, especially after adding the cream cheese, can make the frosting too soft or runny.
Adjusting Consistency: If your frosting is too thick, add a teaspoon of milk or cream at a time until it reaches the desired consistency. If it’s too thin, add more powdered sugar, a tablespoon at a time, until it thickens up.

Assembling and Storing Your Cake:

Assembling for an Even Look: When stacking your cake, place the bottom-most layer right side up. For the second layer, consider placing it upside down so the cut (shaved) side faces the bottom layer, creating two flat surfaces where the frosting goes. This technique ensures a perfectly flat top for your finished cake.
Easy Frosting Application: For a clean finish, apply a thin “crumb coat” of frosting all over the cake first. Chill the cake for 15-20 minutes to set this coat, then apply the remaining frosting. This traps any loose crumbs and gives you a smooth surface for the final layer.
Storage: Due to the cream cheese frosting, this banana cake should be stored in an airtight container in the refrigerator. It will stay fresh for 3-5 days. For optimal flavor and texture, let slices come to room temperature for about 20-30 minutes before serving.

Variations & Customizations for Your Banana Cake

While this banana cake with cream cheese frosting is absolutely divine as is, it also serves as a fantastic base for creativity! Feel free to experiment with these delicious additions to personalize your dessert:

Nutty Crunch: Fold in ½ to 1 cup of chopped walnuts or pecans into the cake batter for a delightful textural contrast and nutty flavor. Toasting the nuts lightly before adding them can enhance their aroma and taste.
Chocolate Lover’s Dream: Add ½ to 1 cup of mini chocolate chips or regular chocolate chips to the cake batter. Bananas and chocolate are a classic pairing, and the melted pockets of chocolate will make this cake even more decadent.
Warm Spices: Enhance the warm, comforting flavors of the banana cake by adding a ½ teaspoon of ground cinnamon, a ¼ teaspoon of ground nutmeg, or a pinch of allspice to the cake batter along with the baking soda.
Toasted Coconut: Sprinkle toasted shredded coconut between the cake layers and on top of the frosting for a tropical twist and added texture.
Caramel Drizzle: Before serving, drizzle your frosted cake with a homemade or store-bought caramel sauce for an extra layer of sweetness and elegance.
Brown Butter Frosting: For a more sophisticated flavor profile, consider making a brown butter cream cheese frosting instead of a regular one. The nutty notes of brown butter pair exceptionally well with banana.
Boozy Kick: For an adult-friendly version, you can add a tablespoon or two of rum or bourbon to the cake batter (reducing the water by the same amount) or a teaspoon to the cream cheese frosting.
Lemon Zest in Frosting: A touch of finely grated lemon zest (about 1 teaspoon) in the cream cheese frosting can brighten its flavor and add a subtle tang that complements the sweetness of the cake.

No matter how you choose to customize it, this banana cake recipe is sure to be a hit!

Recipe

Banana Cake with Cream Cheese Frosting

4.67 from 6 votes

This rich, moist banana cake with cream cheese frosting starts with boxed yellow cake mix as a shortcut.

AuthorMary Ann

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Prep Time 5 minutes

Cook Time 25 minutes

Cooling & frosting time 2 hours 15 minutes

Total Time 2 hours 45 minutes

Course Dessert

Cuisine American

Servings 10 servings

Calories 536

Ingredients

15 ounce box yellow cake mix
1 teaspoon baking soda
3 bananas, mashed (very ripe, with brown spots)
2 eggs
1 cup water
butter or shortening, as needed to grease pans
flour, as needed to flour greased pans

For the Cream Cheese Frosting:

8 tablespoons unsalted butter, softened to room temperature
8 ounces cream cheese, softened to room temperature (full-fat recommended)
1 pound powdered sugar (about 4 cups, sifted, or more as needed for desired consistency)
1 teaspoon pure vanilla extract

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Instructions

For the Cake Layers:

Preheat oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans.
In a large bowl, combine 15 ounce box yellow cake mix, 1 teaspoon baking soda, 3 mashed bananas, 2 eggs, and 1 cup water. Mix well with an electric mixer on low speed until combined, then beat on medium speed for 2-3 minutes until smooth. Do not overmix.
Pour batter evenly into the prepared pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes in pans on a cooling rack for 15-20 minutes, then invert onto cooling racks to cool completely (2-3 hours).
Once completely cool, horizontally slice the rounded top from each layer using a serrated knife to create flat surfaces. (Illustration is from a chocolate cake, but procedure is the same.)
Remove the rounded top. These trimmed pieces are great for sampling or snacking!

For the Cream Cheese Frosting & Assembly:

Ensure 8 tablespoons softened butter and 8 ounces softened cream cheese are at room temperature. Beat them together with an electric mixer until light and fluffy. Gradually add 1 pound powdered sugar, mixing on low until incorporated, then beat on medium-high until fluffy. Stir in 1 teaspoon vanilla extract.
Place one leveled cake layer on your serving plate. Spread about ⅓ of the frosting over the top. Place the second leveled cake layer on top (for a flat top, place it cut-side down). Use the remaining frosting to cover the top and sides of the cake.
Frost cake generously before serving. For best results, chill the cake for 30 minutes to set the frosting, then let it come to room temperature for 20-30 minutes before slicing and serving.

Notes

This cake is easy to make, but requires patience for cooling. As with any cake, you’ll need to wait for it to cool completely before you frost it. 2-3 hours is best for perfect frosting application, but you can speed that up using a cooling rack or the fridge.

The cream cheese and butter for the frosting will need 30-45 minutes to soften at room temperature, so remember to set those out before you’re ready to make your frosting to avoid lumps.

Additional Tips:

Cooling the cake: To speed up the cooling process, place the cake pan on a cooling rack after removing it from the oven. The more cool air that can circulate around the pan, the faster the cake will cool. After 15-20 minutes, remove the cake from the pan to the cooling rack.

To avoid breakage, I like to put a cooling rack upside down on top of the cake pan and invert the whole thing onto the cooling rack. If you do not have two cooling racks you can do the same thing with a plate, but I recommend putting parchment paper on the plate so that after inverting, the cake ends up sitting on the parchment paper. Transfer the cake layer from the parchment paper to the cooling rack.

Cutting off the rounded top: To ensure a nice, flat finished cake, cut off the rounded top of each layer. I do this with a long serrated bread knife, gently sawing just the rounded top parallel to the counter surface. This creates a stable and even surface for stacking and frosting.

Assembling the cake: For a prettier and perfectly even top, when assembling the cake I place the two shaved sides facing each other at the center of the cake (this means that one layer is right side up and the other is upside down on top of it with a layer of frosting in between the two). This method has the flat, even sides that were the bottom of each layer facing the bottom and top in the final cake assembly.

Nutrition per serving

Calories: 536 calCarbohydrates: 89 gProtein: 5 gFat: 19 gSodium: 587 mgFiber: 1 gSugar: 68 gNet Carbohydrates: 88 g

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🤔 Frequently Asked Questions (FAQ) About Banana Cake

Here are some common questions and helpful answers to ensure your banana cake turns out perfectly every time:

Can I use unripe bananas for this recipe?

While you technically can, it’s highly recommended to use very ripe bananas (with plenty of brown spots on their peels). Ripe bananas are sweeter, more fragrant, and add significantly more moisture to the cake, contributing to its rich flavor and tender texture. Unripe bananas will result in a less flavorful and potentially drier cake.

How can I ripen bananas quickly?

If your bananas aren’t ripe enough, you can speed up the process by placing them unpeeled on a baking sheet in an oven preheated to 300°F (150°C) for 15-20 minutes, or until their skins turn black. Let them cool, then mash. Alternatively, place them in a brown paper bag with an apple or another ripe banana overnight; the ethylene gas released will hasten ripening.

Can I make this banana cake ahead of time?

Absolutely! This banana cake is a great make-ahead dessert. You can bake the cake layers a day in advance, let them cool completely, wrap them tightly in plastic wrap, and store them at room temperature. Prepare the frosting just before assembly, or make it a day ahead and store it in the refrigerator (you’ll need to re-whip it slightly before frosting).

How should I store leftover banana cake?

Because of the cream cheese frosting, this cake should be stored in an airtight container in the refrigerator. It will stay fresh and delicious for 3-5 days. For the best taste and texture, allow slices to come to room temperature for about 20-30 minutes before serving.

Can I freeze banana cake?

Yes, both frosted and unfrosted banana cake freezes well!

Unfrosted Layers: Once completely cool, wrap each cake layer tightly in plastic wrap, then again in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before frosting.
Frosted Cake: Place the frosted cake (uncovered) in the freezer for about an hour until the frosting is firm. Then, wrap the entire cake tightly in plastic wrap, followed by aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator, then let it sit at room temperature for an hour before serving.

What kind of yellow cake mix should I use?

Any standard 15-ounce box of yellow cake mix will work perfectly. Choose your favorite brand for the best results. If you prefer a gluten-free option, simply opt for a gluten-free yellow cake mix.

My cream cheese frosting is lumpy, what went wrong?

Lumpy frosting is almost always due to cold cream cheese or butter. Ensure both ingredients are at proper room temperature (soft enough to easily indent with your finger, but not melted) before you start mixing. If your frosting is already lumpy, you can try gently warming the bowl over a pot of simmering water for a few seconds (being very careful not to melt it) and then beating again vigorously.

📌 Pin This Recipe for Later!

Loved this recipe? Don’t forget to save it for your next baking adventure! Pin this image to your favorite dessert boards on Pinterest so you can easily find this incredibly easy and delicious banana cake with cream cheese frosting whenever a craving strikes. It’s truly a keeper!