Banana Cake with Cream Cheese Frosting

I hope this week has started off well and if not, maybe a piece of cake will make things better? With chocolate chips, walnuts and the creamiest tangiest cream cheese frosting, this is a divine banana cake and it’s really easy! You could make it on a weeknight and snack on it aaallll week long. Sounds like a plan, no?

Years ago there was a Loaded Banana Cake on the blog which was from a recipe my Mom introduced me to . I’d honestly almost forgotten about it, till I was browsing through older posts and realised it desperately needed an update and decided to delete it for the time being. Then just a few days ago an old friend sent me a message asking where that cake disappeared and that she really wanted to make it. I figured if a recipe from so long ago still interested even one person, I really needed to go back to it and that’s what this is.

Originally, this recipe used 3 bananas and made a huuuuge cake, but I only had one ripe one at home, and just like the first time, that was enough to make a comfortable-sized cake. I baked it in a square pan this time around, added cinnamon for more flavour, used a little more yoghurt and milk for moisture and topped it off with this cream cheese frosting. An afterthought, but such a good one! I can’t believe I haven’t done this before.

The frosting is tangy, creamy and so so silky. All thanks to just a tiny bit of whipping cream that makes it super duper light. You can leave it out if you don’t have it, the frosting will still be delicious, I promise. It’s just the right amount of sweet and is good enough to eat straight from the bowl, which I may or may not have done.

Though I’ve made banana bread/banana cake in different forms before, this version is springier and fluffier. It’s got an egg which is responsible for this lovely texture (see note above the recipe for eggless suggestions). With the chopped walnuts, there’s a nice crunch and of course, no one ever said no bites of melty chocolate throughout.

The batter comes together quickly and the cake doesn’t take too long to bake either. If you’re in a rush or just really, really, really want cake, skip the frosting but if you have the time to let the cake cool and quickly beat the frosting together, DO IT!!

Banana Cake with Cream Cheese Frosting

Soft banana cake with walnuts, chocolate chips and cream cheese frosting

Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

Total Time: 45 minutes mins

Makes: 16 pieces

Print Recipe Pin Recipe

Ingredients

  

For the cake

• 1 large, very ripe banana, mashed (about 1/2 cup after mashing)
• 75 gms butter, at room temperature
• 1/3 cup caster sugar (60 gms)
• 1 egg, at room temperature (see notes)
• 1/2 tsp vanilla extract
• 3 tbsps thick yoghurt or curd, at room temperature
• 5 tbsps milk, at room temperature
• 1 and 1/4 cups all-purpose flour (150 gms)
• 1 tsp baking soda
• Pinch of cinnamon powder
• 1/2 tsp salt, if using unsalted butter
• 1/3 cup chopped walnuts (40 gms)
• 1/3 cup chocolate chips (55 gms)

For the frosting

• 55 gms unsalted butter, at room temp
• 1/2 cup cream cheese, at room temp (115 gms)
• 1/3 cup icing sugar, sifted (30 gms)
• 1 tbsp whipping cream, optional but recommended
• 2 to 3 drops vanilla extract

Instructions

• Preheat the oven to 175 C. Line an 8 inch square baking pan with non-stick baking paper (or grease the pan). You can also use an 8 inch round baking pan.
• In a mixing bowl, beat the butter and sugar together using a hand mixer until light and fluffy.
• Add the egg and vanilla and beat briefly to combine, then add the banana, yoghurt and milk. Beat again. The batter may appear curdled but it will be ok in the next step.
• Sift in the flour, baking soda, cinnamon and salt. Beat again on low speed until you have a smooth batter, then fold in the walnuts and chocolate chips. The batter is thick, but not super thick so add more milk if needed.
• Pour the batter into the prepared pan and smoothen the top. Bake for 25 to 30 minutes until the top has browned and a toothpick poked in the center comes out clean.
• Place the cake on a wire rack to cool completely at room temperature before frosting.
• To make the frosting, combine all the ingredients in a mixing bowl and beat for about 2 minutes with a hand mixer, until creamy and fluffy. If it seems too soft, place the bowl in the fridge for 15 minutes, then spread all over the cake. Decorate with chopped walnuts or sprinkles or grated chocolate if you like. Slice it into 16 small pieces or 9 larger pieces. Dive in!
• Once frosted, the cake should be stored in the fridge for 4 to 5 days. Bring to room temperature before eating. Unfrosted, the cake can be kept at room temperature in an airtight tin for 2 to 3 days, although personally, I prefer placing it in the fridge since it's getting so hot now! Happy baking 🙂

Notes

* This eggless banana bread has been a reader favourite for years so if you're looking for a recipe that doesn't use eggs, that's the best one. Just add walnuts and frosting!

Shop this recipe!

Check out a full list of my baking essentials here!

This post contains affiliate links.