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4.67 from 15 votes

Simple Banana Cake

This Cream Cheese Filled Banana Cake is super moist, delicious and your new favorite dessert. Filled with an easy and tasty cream cheese filling, and iced with the best cream cheese icing, this banana cake is simply divine! Snack time just got a lot more interesting!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: bananas, cake, dessert
Servings: 16
Calories: 394kcal


Cake Batter

Cream Cheese Filling

  • 6 oz cream cheese softened at room temperature
  • 1/4 cup sugar granulated
  • 2 tbsp all-purpose flour
  • 1 large egg
  • 1 tsp vanilla extract

Cream Cheese Icing

  • 8 oz cream cheese at room temperature, I recommend Philadelphia
  • 6 tbsp butter unsalted, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt


Cake Batter

  • Preheat your oven to 350 F degrees. Spray a bundt cake pan generously with cooking spray and set aside.
  • Add the ripe bananas to a medium size bowl and mash them using a fork or a potato masher. To it add the buttermilk, vegetable oil, eggs, vanilla extract, and the sugar. Whisk until combined.
  • In a large bowl mix flour, baking soda, baking powder and salt together until well combined.
  • Add the flour mixture to the bowl with the wet ingredients. With a spatula mix until combined. Do not over-mix.

Cream Cheese Filling

  • In a medium size bowl, add all the cream cheese filling ingredients and whisk until smooth. Usually I like to use a spatula to soften the cream cheese further, this makes it easier to whisk everything by hand. Alternatively, you could use a hand mixer to mix everything.
  • Pour about 2/3 of the cake batter to the prepared bundt pan. Evenly spoon or pour the cream cheese filling over the cake batter, then pour the remaining cake batter over the cream cheese filling. Smooth the top lightly with a spatula
  • Place the bundt pan in the oven and bake on middle rack of the oven for 40 minutes to about an hour or until a wooden toothpick inserted near the center comes out clean.

Cream Cheese Icing

  • While the cake is baking, prepare the cream cheese icing. Add the cream cheese and butter to a bowl and whisk until smooth. Add the remaining ingredients and continue whisking until smooth. Add more milk, a tbsp at a time, until you achieve the desired consistency. I prefer it a bit thicker for this cake.
  • Take the cake out of the oven and let it sit in the bundt pan for 5 minutes. Run a knife along the sides of the cake if necessary, then flip the cake over onto a cake tray. Let the cake cool completely before icing.



  1. The secret to a moist banana cake is the ripe bananas, so please make sure your bananas are super ripe before using them in a banana cake or bread.
  2. As our filling and icing contain dairy, we want to refrigerate this treat. This method will allow the treat to last 3 - 4 days. If you'd prefer to freeze it be sure to wrap the cake in plastic wrap and aluminum foil for up to 3 months, with the icing stored separately. To thaw the cake you'll want to keep it wrapped in foil for 3 hours as it thaws on the counter.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 394kcal | Carbohydrates: 59g | Protein: 7g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 374mg | Potassium: 297mg | Fiber: 1g | Sugar: 36g | Vitamin A: 390IU | Vitamin C: 2.2mg | Calcium: 108mg | Iron: 1.6mg