This easy banana yogurt cake is everyone’s favourite! It is fluffy, soft and moist with a delicious banana flavour and lemon cream cheese frosting.
This is our favourite banana cake with cream cheese frosting and so far everyone who has tried it has said it is the best they have ever had!
What is so special about this banana cake? Well, it is fluffy and light with a soft crumb but above all, like all good cakes made with fresh fruit, it is moist and you can really taste those bananas!
So all that, together with the delicious lemon cream cheese frosting, this banana cake is one you will be making over and over again as it is perfect for almost every occasion.
This recipe makes a two layer banana cake with enough frosting for the layers, sides and top, but you could also just as easily use it to make cupcakes (check to see if they are done after 18 minutes).
Love bananas? You may also like our banana bread muffins, this amazing banana bread, or our irresistible zucchini banana bread.
Click the Subscribe button above to get more recipes like this to your inbox!
Jump to:
Helpful tips
- Use very ripe bananas, those with brown skins are best. Very ripe bananas have a more intense banana flavour and are so much sweeter, making them perfect for baked banana desserts .
- Prepare the cream cheese frosting before making the cake. Cover and keep it in the fridge till ready to use so it thickens slightly.
- Add 50g or ½ cup more powdered sugar for a thicker frosting.
- Stir the powdered sugar into the whipped butter so it doesn’t blow around during whipping.
- You could mix in a drop of food colouring to the frosting, I used a drop of natural yellow food colouring for the images above.
Your questions answered
If you do not have very ripe bananas, here is a quick hack – place them in the freezer for a while (a couple of hours will do) so they darken, then remove them an hour before using to allow them to thaw.
If you don’t have powdered/icing sugar, you can make your own. Simply blend your regular cane sugar on high-speed for several minutes till it turns to powder. Store any extra as you would regular sugar.
Make it ahead
You can certainly make this cake ahead of time and assemble it before serving. After the cakes have cooled, wrap them tightly and chill for up to 4 days, or freeze them for up to 3 months, then thaw fully before frosting.
Substitutions
In case you have run out of these ingredients or prefer not to use them, below are suggestions for substitutions:
- no yogurt – beat in the same quantity of ricotta cheese. I tried this recently and it was delicious!
- no vanilla – use almond extract.
Variations
To make it nutty – mix a handful of crushed walnuts into the batter before pouring into the cake tins to bake.
Storing leftovers
Banana cake with or without the frosting, will keep well in a sealed container in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw fully before serving.
Are you making this recipe for banana cake with lemon cream cheese frosting? Let me know in the comments below how it turned out and if you share a photo on Instagram tag me @endofthefork.
Are you craving more banana desserts? Check out my mini banana cupcakes with cream cheese frosting, banana muffins with streusel topping and best banana bread recipe.
You may also like …
Recipe
Banana Cake With Cream Cheese Frosting
Ingredients
Cream cheese frosting
- butter - ½ cup, softened at room temperature 110 grams
- cream cheese - 8 oz 225 grams
- icing/powdered sugar* - 2 cups (see notes) 240 grams
- vanilla 1 teaspoon
- lemon zest 1 teaspoon
Banana cake
- softened butter - ½ cup 110 grams
- sugar - 1 cup 200 grams
- eggs 2 medium
- vanilla 1 teaspoon
- lemon juice 1 teaspoon
- all purpose flour - 1¾ cups 210 grams
- baking powder 1 teaspoon
- baking soda - (bicarbonate of soda) 1 teaspoon
- salt ¼ teaspoon
- very ripe bananas, mashed - 1 cup 300 grams
- full fat yogurt - ½ cup 140 grams
Instructions
To make the frosting
- In a medium bowl beat 110 grams butter with 225 grams cream cheese till fully combined. Add 240 grams icing/powdered sugar*, 1 teaspoon vanilla, 1 teaspoon lemon zest and beat for around two minutes till fluffy and creamy. Cover and keep in the fridge till ready to use.
To make the cake
- Preheat the oven to 180°C/160°C fan/350°F, grease two round 20 cm or 8 inch cake pans and set aside.
- In a large bowl beat 110 grams softened butter with 200 grams sugar for around 2 minutes till smooth and creamy. Add 2 medium eggs, 1 teaspoon vanilla, 1 teaspoon lemon juice and beat till fully blended. Stir in 300 grams very ripe bananas, mashed and 140 grams full fat yogurt then set aside.
- Sift in 210 grams all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and ¼ teaspoon salt into the butter mixture and stir gently till just combined, taking care not to over mix.
- Divide the mixture into two greased pans and bake for 25-30 minutes, or till a skewer inserted into the center of the cake comes out clean.
- Remove the cakes from the oven and allow to cool for 10 minutes before running a knife round the edges before turning them out.
Assemble the cake
- Place one of the cakes on a plate or cake stand and spread a layer of frosting over the top. Place the second cake over the top and cover the top and sides with the remaining frosting.
Notes
Only you will see your notes and you can edit them anytime.
Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
Content and photographs @ endofthefork.com are copyright protected. Sharing of this recipe is encouraged and appreciated, however copying and pasting full recipes to social media or other platforms is strictly prohibited.
Comments
No Comments