Honey Banana Cake with Cream Cheese Frosting

Honey Banana Cake is soft, moist and packed with ripe banana flavor, warm cinnamon and a touch of honey. It’s topped with a thick layer of tangy cream cheese frosting, another drizzle of honey and crunchy walnuts for a simple banana cake that feels just a little more special. It’s an easy 9×13 cake and one of my favorite ways to use those extra-ripe bananas sitting on the counter.

• Incredibly moist: Mashed ripe bananas and butter give this cake a soft, tender crumb that stays moist.
• Made in a 9×13 pan: No cake layers, stacking or complicated decorating.
• Honey throughout: Honey adds another layer of sweetness that works beautifully with ripe bananas and cinnamon.
• Cream cheese frosting: The tanginess of cream cheese balances the sweetness of the banana cake.
• Easy to customize: Keep the walnuts, swap them for pecans or leave the nuts out completely.
• Perfect for ripe bananas: The darker and riper your bananas are, the more developed their flavor will be

• For the Banana Cake
• All-purpose flour or 1:1 gluten-free flour: Either can be used depending on your needs. A 1:1 gluten-free baking flour makes this an easy gluten-free option without changing the measurements.
• Baking powder: Gives the banana cake lift and helps create its soft texture.
• Cinnamon: Adds just enough warm spice without overpowering the banana.
• Kosher salt: Balances the sweetness and brings out the banana, honey and cinnamon flavors.
• Granulated sugar: Sweetens the cake and helps create its tender crumb.
• Unsalted butter: Bring it to room temperature so it incorporates evenly into the batter. Dairy-free butter can also be used if needed.
• Ripe bananas: You want 1 1/2 cups of mashed banana. Very ripe, heavily spotted bananas will give you the best banana flavor.
• Eggs: Add structure and richness to the cake.
• Vanilla extract: Adds warmth and complements the banana and honey.
• Walnuts: Add a little crunch to contrast with the soft cake. Pecans are another great option.
• Honey: Adds sweetness and a subtle floral flavor that pairs perfectly with banana. Maple cream can be substituted if preferred.
• For the Honey Cream Cheese Frosting
• Cream cheese: Bring it to room temperature before mixing for a smooth, creamy frosting. You can use traditional or dairy-free cream cheese.
• Powdered sugar: Sweetens and thickens the frosting without making it gritty.
• Vanilla: Rounds out the cream cheese and honey flavors.
• Honey: Gives the frosting a subtle honey sweetness. Maple cream can also be substituted.

• Prepare the pan: Preheat the oven to 350°F and coat a 9×13-inch baking pan with nonstick baking spray.
• Mix the wet ingredients: Beat the eggs and sugar for a couple of minutes until frothy and the sugar has mostly dissolved. Mix in the mashed bananas, softened butter, honey and vanilla.
• Add the dry ingredients: Add the flour, cinnamon, salt and baking powder and mix just until combined. Fold in the walnuts.
• Bake: Spread the batter evenly into the prepared pan and bake for 30–35 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. Cool completely.
• Frost: Mix the cream cheese, powdered sugar, vanilla and honey until smooth and creamy. Spread over the completely cooled banana cake and finish with walnuts, sliced bananas and an extra drizzle of honey, if desired.

• Maple cream: You can substitute maple cream for the honey in both the banana cake and cream cheese frosting for a maple banana cake.
• Gluten-free: Use a 1:1 gluten-free baking flour in place of all-purpose flour.
• Dairy-free: Use dairy-free butter and dairy-free cream cheese.
• Pecans: Swap the walnuts for chopped pecans.
• Nut-free: Leave out the walnuts completely.
• No topping: The banana cake is moist enough to serve without frosting if you want something simpler, although I’m definitely team cream cheese frosting.

• Use really ripe bananas: Don’t be afraid of those dark, heavily spotted bananas. Ripe bananas give the cake more developed banana flavor.
• Measure the mashed banana: Use the full 1 1/2 cups called for rather than relying on a certain number of bananas. Banana sizes vary considerably.
• Use room-temperature butter and cream cheese: This is especially important for the frosting. Softened cream cheese mixes much more smoothly with the powdered sugar.
• Don’t overmix: Once you add the flour, mix just until everything is combined. Overmixing can affect the cake’s tender texture.
• Cool completely before frosting: Cream cheese frosting and warm cake are not friends. If the cake is even slightly warm, the frosting can soften and melt.
• Add fresh banana slices just before serving: If you’re decorating with banana slices like the photo, I would add those close to serving so they look fresh.

• Refrigerator: Because this banana cake is topped with cream cheese frosting, keep the finished cake covered in the refrigerator.
• Before serving: If you prefer a softer cake and frosting, take individual pieces out of the refrigerator and allow them to lose some of their chill before serving.
• Freezing: For the easiest make-ahead option, freeze the banana cake without the frosting. Once completely cool, wrap it well and place it in a freezer-safe container. Thaw before adding the cream cheese frosting.
• Individual pieces: You can also freeze individual portions. Wrap them well to protect the cake from freezer air and thaw before serving.