★★★★★

Banana Cake with Cinnamon Buttercream Frosting

Bananas and cinnamon together make for a heavenly combination. Make this Banana Cake layered with cinnamon buttercream frosting and everyone will want to fight over who gets the last piece!

Banana Cake recipe with cinnamon buttercream frosting

Can we talk about bananas for a sec? I love bananas every which way you can eat them.

Plain, in yogurt, dipped in chocolate, smothered in peanut butter, blended into a smoothie. . . . You get the point.

I also love cake. And, most of all, I love frosting. So, banana cake covered with fluffy cinnamon buttercream is right up my alley! 

Banana Cake

As much as I love banana everything, I have a gripe with some banana cakes. Too many are just banana bread recipes baked up in a cake pan and renamed.

Don’t get me wrong! I adore a good banana bread in all its variations from Classic Banana Bread to Nutella Swirled Banana Bread. A loaf never lasts long in my house!

That said, when I want cake I want CAKE. I want it to be moist, sweet, rich and (usually) covered in frosting. A good banana cake has to be worthy of its status as “dessert.”

Let me tell you, folks. This Banana Cake recipe, well, takes the cake!

Made with plenty of ripe bananas and butter, you get rich banana flavor in every bite.

Then, there’s the frosting–fluffy buttercream whipped with a pinch of cinnamon to add the best possible finishing touch to banana cake. It’s a great option to bake ahead of time, too!

How to Make Banana Layer Cake

I made this banana cake in layer pans. You could certainly make it in a square cake pan instead but I like to layer for one very important reason: more frosting per square inch!

To make the cake, beat butter, sugar, eggs and vanilla together, then just toss your ripe bananas into the bowl. You can mash them first if you prefer but I usually don’t bother. (Why get an extra bowl dirty if you don’t need to, am I right?)

From there, add flour, baking powder and baking soda and the cake batter is ready to go in the oven! Divide it evenly between your two greased and floured layer pans and bake.

While the cakes are cooling, I make the frosting from scratch.

Cinnamon Buttercream Frosting

Based on my go-to vanilla buttercream, this frosting is lightly kissed with cinnamon!

Just beat butter, powdered sugar, vanilla and milk in your mixer with a pinch of ground cinnamon. I use my whisk attachment or electric beaters to get the frosting light, smooth and fluffy.

Try to resist just eating all the frosting straight from the bowl. I promise, the final cake is worth it!

How to frost Banana Cake:

After letting the cakes cool in the pan for about 10 minutes, turn them out onto a wire rack. Don’t add the frosting until the cakes are completely cooled.

Place one layer of the banana cake on a cake plate. Spoon frosting over the top and use a flat spatula to smooth it over the whole top of the cake. Top with the second layer and repeat, spreading frosting over the sides of the cake.

Garnish with banana slices on top if desired, cut into pieces and serve!

Can you freeze banana cake?

YES! Banana cake is a great make ahead option because it freezes beautifully.

I prefer to freeze the cakes in individual layers before frosting. Wrap each layer in plastic wrap and then foil or a ziploc freezer bag. The cake keeps well frozen for about 3 months.

When ready to serve, let the cake thaw while you make the cinnamon butter cream, frost and layer as directed.

Got leftovers? Wrap individual slices in plastic wrap and slide in a freezer safe ziploc or container. Thaw each slice overnight.

More Tips & Tricks

  • How to make cake layers even: I use Wilton Bake Even Cake Strips to get perfectly even layers with no hassle. If you don’t have any, you can also slice off the puffed tops of your cake layers so they fit together evenly.
  • Use ripe bananas: To make this cake moist and sweet, I recommend using very ripe (even over ripe) bananas. They have higher sugar content and they mash up much more easily!
  • Mashing bananas: If you’re making the cake batter in a stand mixer, there’s no need to pre-mash the bananas first. Just add them to the bowl and your mixer will do the work for you! If you’re making this without a mixer, I recommend mashing the bananas in a separate bowl with a fork or potato masher to make sure no big chunks are left.
  • How to store: This cake stays moist and delicious for several days after baking! Store it covered in the fridge and enjoy cold or at room temperature.

When you need an easy banana flavored dessert recipe that everyone will love, look no further than Banana Cake topped with Cinnamon Buttercream Frosting. I’d eat it every day if I could!

More Easy Dessert Recipes

Yield: 12 servings

Banana Cake with Cinnamon Buttercream Frosting

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Bananas and cinnamon together make for a heavenly combination. Make this Banana Cake layered with cinnamon buttercream frosting and everyone will want to fight over who gets the last piece!

Ingredients

For the Cake:

  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3 medium bananas
  • 1 3/4 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

For the Frosting:

  • 1 cup butter
  • 3 1/2 cup powdered sugar
  • 2 tsp cinnamon
  • 2-3 Tbsp milk

Instructions

  1. Grease and flour two 9inch cake pans. I line the bottom with parchment paper as well. Set aside.
  2. For the cake, blend butter and sugar until creamy. Add egg and vanilla, beat until combined. Blend in bananas (you can mash them first, but I just toss them in my kitchenaid and it does the work for me). Add in flour, baking powder, baking soda and salt.
  3. Divide batter in half and pour into cake pans. Bake in a 350 degree oven for 25 minutes.
  4. Remove and cool. Let cake cool in pans 10 minutes, then flip onto a cooling rack to cool completely.
  5. For the frosting, beat butter until fluffy. Add in powdered sugar and cinnamon. Add milk.
  6. Beat for 5 minutes until desired consistency.
  7. To frost cake. Lay one layer of cake on cake plate. Spoon frosting over layer and smooth.
  8. Top with second layer of cake. Again spoon frosting on top and smooth. Using a spatula, spread frosting around the sides of the cake. Slice and serve!

    Notes

    If you want to have your cakes flat, you could slice off the tops. However, I used Wilton Bake even Cake Strips. You wrap them around your pans and your cakes bake even! Go figure!

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 498Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 77mgSodium: 436mgCarbohydrates: 70gFiber: 1gSugar: 52gProtein: 3g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Topped with cinnamon frosting and full of great banana flavor, this Banana Cake recipe is simply divine! 

    Aimee

    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

    Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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    Posted on August 12, 2020

    Comments & Reviews

    1. Hi there! Do you know if this can be made the day before? I’m thinking of making it for a party but am trying to limit day-of baking. Thanks!

      1. Yes, absolutely. The frosting will keep the cake moist. Just keep it in a cake server or covered with plastic wrap!

    2. This cake is amazing! I just made it and had to reviews it. It’s smells like banana heaven and I added cinnamon to it just because I love the combo of cinnamon and bananas. I’m guessing it taste as amazing as it smells. I made it for my moms birthday tomorrow. I hope she loves it!

    3. Can this be made in a 9X13 pan? If so how long? I have a bunch of ripe bananas I need to use up! Just baked 6 pumpkin rolls last night. Now I need to use the bananas up!

    4. This banana cake looks amazing. So delicious!! We are so happy that you linked up to our “Strut Your Stuff Saturday” and we hope you see you back next week!! -The Sisters

    5. What a yummy blog! I am a new follower from the blog hop. I look forward to trying some of your goodies!

      Jodi

      mylifeoncedarstreet.blogspot.com

    6. Oh my goodness! This cake looks delicious! Thanks for sharing your recipe!

      Visiting from Sunday Blog Hop!

    7. WOW, it looks so good. I love banana’s too. I’m trying to do no carbs right now (40th reunion coming up), but as soon as that’s over, I’m doing this! Looks wonderful and my mouth is watering.

    8. Two peas in a pod…except that I like to eat my bananas green:-) I too have a love affair with bananas and find myself putting them into everything. I would love a huge slice of this yummy cake…and cinnamon buttercream oh yeah!!!!

      Yay, I am so glad you were able to use the placemat. I just had to get that when I picked up the other little goodies for you:-)

    9. That cake looks terrific. I love banana anything! Come visit us. We have a wonderful Brie panini this week.

    10. Or maybe I won’t have to share, since I’m the only one around here who likes bananas…hmmmmmmmmm…

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