Banana Cake with Cream Cheese Frosting

I love anything banana, especially when cloves and nutmeg are involved. This cake is something different, but in a good way! The cream cheese frosting goes especially well with this cake. I added chocolate sprinkles ontop so it looked kind of like a banana split (I think so, anyway). The recipe for this follows after the jump.

Banana Cake with Cream Cheese FrostingBanana Cake with Cream Cheese Frosting

Banana Cake with Cream Cheese Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 12-15 servings
For the Cake:
  • ⅔ cup shortening
  • 2 teaspoons vanilla
  • 1⅓ cup sugar
  • 2 eggs
  • 2⅔ cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • dash ground cloves
  • 1½ cup mashed banana (about 2 or 3 bananas)
For the Cream Cheese Frosting:
  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup butter, softened
  • 2 cups sifted powdered sugar
  • 1 teaspoon vanilla extract
For the Cake:
  1. Cream the shortening and vanilla with an electric mixer; beat in sugar until mixture is light and fluffy.
  2. Add the egg and beat well. Mix the dry ingredients together and add to the creamed mixture, beating on low speed until just blended.
  3. Stir in the banana and blend well. Fill two greased cake pans half full. Bake at 375° for 20 minutes, or until the cakes are golden brown and a toothpick comes out clean.
For the Frosting:
  1. In a medium bowl, beat together the cream cheese and butter until creamy.
  2. Mix in the vanilla, then gradually stir in the powdered sugar. Let chill a bit in the fridge before using.


6 Responses

  1. That looks like one delicious cake!

  2. That looks like one delicious cake!

  3. Tarah says:

    Mmmm… Gorgeous. Looks delicious!

  4. Kevin says:

    That looks really good and I like the sound of a banana cake with cream cheese frosting.

  5. Ingrid says:

    Help! I made your banana cake recipe this Tuesday….I followed your directions with the exception of making cupcakes instead of a cake. I had a few issues. First I don’t know if my dash of cloves was too much or if I shouldn’t have used fresh ground nutmeg but the cupcakes while good had a strong flavor of something other than bananas. What do you think?
    I also found that the cupcake was more like a muffin. It had a lovely crunchy crust. One batch of cupcakes/muffins came out undercooked and the next batch came out overcooked. Do you think I should have lowered the temp? In looking back at your photos I see that your crust was quite brown as well.
    I seem to have problems when baking with bananas and I LOVE bananas. Everything either comes out undercooked or overcooked. I noticed here at your blog that you’ve made a lot of banana desserts…..any helpful hints?
    I haven’t posted the recipes, links, and photos yet but intend to tonight. Maybe you can stop by, take a look, and leave me a comment. I’d love to read your thoughts on my banana issues.
    Thanks in advance for your help!

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