Moist and fluffy Spiced Banana Cake with maple cream cheese frosting is a delicious variation on a classic banana bread! This easy, no fuss, one layer sheet cake is flavored with sweet bananas and warm spices and then, slathered with a luscious cinnamon maple cream cheese frosting!
I know autumn doesn't officially start until September 22nd, but I always love starting my fall baking a little early. The cozy flavors of this delicious Spiced Banana Sheet Cake is the perfect way to start the new season to come.
If you're looking for more easy banana cake recipes, be sure to try my Banana Cake with Chocolate Frosting, Banana Espresso Muffins (my favorite), Chocolate Marbled Banana Bread, or Banana Chocolate Chip Crumb Cake! They’re all perfect for breakfast, brunch, and dessert!
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♡ Why You Will Love This Spiced Banana Cake
- Single layer cake. One-layer cakes are so easy to whip up and decorate, making it perfect for any beginner baker. For more single layer cakes, check out my Biscoff Chocolate Cake, Raspberry Almond Cake and Malted Chocolate Sheet Cake!
- Not too sweet. The spiced banana cake isn't too sweet and I love that you can control the sweetness of the maple cream cheese frosting. Since we are not layering this cake, we do not need to make a super stable frosting, thus allowing us to use less powdered sugar.
- So moist and tender. A combination of overripe moist banana, buttermilk, softened butter and oil yields a soft, light and moist crumb.
- Freezes and thaws incredibly well, even with the cream cheese frosting! You can read notes on how to freeze this cake in the “storage” section below.
- Great way to use up your overripe bananas. I always seem to have a surplus of brown bananas around so instead of throwing them out, I always bake with them.
Ingredient Notes
Here are some notes about all the ingredients used in the Spiced Banana Cake with browned butter frosting. Quantities and full instructions are in the recipe card below!
Spiced Banana Cake
- Flour - We'll be using All-Purpose Flour (aka plain flour).
- Baking Soda - Adds lift and creates a light texture.
- Salt - A flavor enhancer.
- Spices - I'm using a combination of cinnamon, cloves, allspice, ginger and nutmeg.
- White Granulated Sugar + Brown Sugar - Adds sweetness and moisture.
- Butter - Softened butter adds flavor and makes the cake light and fluffy.
- Neutral Oil - Keeps the cake moist.
- Eggs - Adds structure and helps the batter emulsify.
- Vanilla Extract or Vanilla Paste - For flavor.
- Buttermilk - The acid in the buttermilk creates a fluffy interior crumb.
- Bananas - Use really ripe bananas. Not only will it add bold banana flavor, it will also add sweetness and moisture. You’ll need about 3 medium bananas.
Maple Cream Cheese Frosting
- Powdered Sugar - Also known as icing sugar or confectioners’ sugar.
- Full-Fat Cream Cheese - Make sure to use a cream cheese brick, not whipped cream cheese or cream cheese spread.
- Butter - You can use unsalted or salted butter.
- Maple Syrup - For the best flavor, make sure you're using pure maple syrup.
- Maple Extract - Enhances the maple flavor.
- Salt - Balances the sweetness.
- Cinnamon - The hint of warm cinnamon pairs nicely with the maple and tangy cream cheese.
- Salt - Cuts the sweetness.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this delicious Spiced Banana Cake! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Mash the Bananas - In a shallow bowl or plate, finely mash the bananas with a fork. Set aside.
Step 2. Combine Dry Ingredients - In a medium bowl, combine all-purpose flour, baking soda, spices and fine salt. Set aside.
💡 Tip
Weigh the peeled bananas right in your shallow bowl. You'll need about 340 grams, which is about 3 medium bananas. It's okay if you go over a bit.
Step 3. Combine Butter & Sugars - Add the softened butter, white sugar, brown sugar in a large mixing bowl whisk until well-combined.
Step 4. Add the Oil - With the mixer on, slowly drizzle the oil in and whisk until light and fluffy. About 2 minutes.
Step 5. Add Eggs - Whisk eggs in one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed.
Step 6. Add Bananas & Vanilla - Whisk in mashed bananas and vanilla until incorporated. Don't worry if it gets a bit curdled.
Step 7. Combine Wet & Dry Ingredients - Sift in half of the flour mixture into the wet ingredients and mix just until combined.
Step 8. Then mix in all of the buttermilk just until combined.
💡 Tip
Don't forget to sift the dry ingredients! Sifting will give you a nice even crumb and creates a light texture. It will also prevent you from over mixing the batter!
Step 9. Finally, sift in the remaining dry ingredients and mix just until incorporated. Do not overmix.
Step 10. Transfer - Pour spiced banana cake batter into a buttered, 9x13 inch (23x33 cm) baking pan.
Step 11. Bake - Bake at 350ºF (176ºC) for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack for 10 minutes, then remove from the pan and cool completely.
Step 7 - Make Maple Cream Cheese Frosting - To a large mixing bowl, add butter, cream cheese and salt. With an electric mixer, whisk on medium-high speed until light and fluffy. About 2 minutes. Then add maple syrup, maple extract and cinnamon and whisk until combined. About 30 seconds.
Step 8. Add Powdered Sugar - Sift in powdered sugar 1 cup at a time.
Step 9. Starting on low speed then increase to medium spread as you go, gradually whisk in the powdered sugar until you reach your desired consistency.
Step 10. Frost & Serve - Once the cake is completely cooled, slather it with frosting. You can either just frost the top or also frost down the sides. Serve and enjoy!
Substitutions
- Buttermilk – If you do not have any, you can substitute by mixing ½ cup of whole milk with 1 teaspoon of vinegar or lemon juice. Allow to curdle for 5 minutes before using. You can also just use plain whole milk if you’re in a pinch.
- Neutral Oil - Options include, avocado oil, canola oil, grapeseed oil, refined coconut oil, sunflower oil or vegetable oil. I've also used light olive oil. The warm spices should mask any flavor the oil may have.
- Bananas - If you really want to make this cake and you are a little short on mashed bananas, you can use some applesauce to make up the difference.
Variations
- Try a Different Frosting - You can make a plain cream cheese frosting, chocolate frosting or salted caramel frosting.
- Make a Glaze - Try a Simple vanilla glaze, espresso glaze, chocolate glaze or chocolate ganache.
- Add-Ins - Try adding pecans, walnuts, or chocolate chunks into the batter.
- Top with Caramel Sauce - For a decadent treat you can also serve with my Homemade Salted Caramel Sauce!
- Gluten Free Option – If you are gluten-free, you can use a 1-to-1 cup gluten-free flour blend. Please let me know how it turned out for you!
Key Equipment
- 9x13 Inch Metal Baking Pan
- Electric Mixer - You can use a stand mixer or hand-held mixer.
- Bowls
- Whisk
- Cooling Rack
Storage
- Room Temperature – Unfrosted cakes can be stored in an airtight container for up to 3 days on the counter.
- Refrigerator – Store in an airtight container for up to 5 days in the fridge. Thaw at room temperature before serving.
- Freezer – Cool individual slices completely (frosted or unfrosted), then wrap each piece in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge and then bring to room temperature before enjoying or thaw directly from the freezer onto the counter. It will only take 1 to 2 hours, depending on how thick your cake slices are.
💡 Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur’s Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Use room temperature ingredients to ensure a smooth batter. This includes the butter, buttermilk and eggs.
Do not overmix the batter. Overmixing will activate the gluten in the flour and can make your cake tough.
Use a metal pan. Glass or ceramic pans do not bake as evenly and take longer to bake.
FAQ
Yes, the recipe can easily be halved and baked in an 8x8 inch (20x20 cm) square cake pan.
Yes, you can omit the maple syrup and maple extract. If you need to thin out the frosting, you can add a bit of milk, sour cream or Greek yogurt.
Yes. Banana cake tends to be lighter in texture, while banana bread is a bit more dense and not as sweet.
If you are gluten-free, you can use a 1-to-1 cup gluten-free flour blend. Please let me know how it turned out for you!
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📖 Recipe
Spiced Banana Cake with Maple Cream Cheese Frosting
- Total Time: 1 Hr + 5 Mins
- Yield: 16
Description
Moist and fluffy Spiced Banana Cake with maple cream cheese frosting is a delicious variation on the classic banana bread! This easy, no fuss, one layer sheet cake is flavored with sweet bananas and warm spices and then, slathered with a luscious cinnamon maple cream cheese frosting!
Ingredients
Spiced Banana Cake
- 2 ¼ Cups (270g) All-Purpose Flour
- 1 ½ Teaspoon Baking Soda
- ½ Teaspoon Fine Salt
- 2 ¼ Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Ginger
- ½ Teaspoon Ground Nutmeg
- ¼ Teaspoon Ground Clove
- 1 ½ Cup (340g) Mashed Bananas, 3 medium ripe bananas
- ¾ Cup (150g) Granulated White Sugar
- ½ cup (100g) Light Brown Sugar, packed
- ½ Cup Unsalted Butter, room temp
- ¼ Cup (49g) Neutral Oil (avocado, canola or vegetable oil)
- 3 Whole Large Eggs, room temperature
- 2 Teaspoon Vanilla Paste or Extract
- ½ Cup (113g) Buttermilk (I used 2%), room temp
Maple Cinnamon Cream Cheese Frosting
- 8 Ounce (227g) Full-Fat Cream Cheese, room temp
- ½ Cup (113g) Butter, room temp
- ¼ Teaspoon Fine Salt
- 2 Tablespoons Pure Maple Syrup
- ¾ to 1 Teaspoon Maple Extract
- ½ to ¾ Teaspoon Ground Cinnamon
- 3 ½ Cups (396g) Powdered Sugar
Instructions
- Preheat & Prep Pan - Position a rack in the center of the oven and preheat it to 350ºF (180ºC). Prep a 9x13 inch (23x33 cm) cake pan, by buttering the bottom and sides. You can also line it with parchment paper. Set aside.
- Mash the Bananas - In a shallow bowl or plate, finely mash the bananas with a fork. Set aside.
- Combine Dry Ingredients - In a medium bowl, combine all-purpose flour, baking soda, cinnamon, ginger, clove, nutmeg and fine salt. Set aside.
- Combine Butter, Sugars & Oil - With an electric mixer on medium/high speed, cream together room temperature butter, white sugar and brown sugar. About 2 minutes. With the mixer still on medium speed, slowly drizzle in the oil and whisk until light and fluffy. About 2 minutes.
- Add Eggs - Whisk eggs in one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed.
- Add Bananas & Vanilla - Whisk in mashed bananas and vanilla until incorporated.
- Combine Wet & Dry Ingredients - Sift in half of the dry ingredients into the wet ingredients and mix just until combined. Then mix in all of the buttermilk just until combined. Finally, sift in the remaining dry ingredients and mix just until incorporated. Do not overmix.
- Bake Cake - Pour the cake batter into the prepared pan. Bake for 35 to 40 minutes or until a toothpick insert into the center comes out clean. Loosely tent the top of the cake after 25 minutes if it gets too brown. Allow to cool on a wire rack for 10 minutes, then remove the cake from the pan and cool completely.
- Make Maple Cream Cheese Frosting - In a large mixing bowl, add room temperature cream cheese, room temperature butter and fine salt. Whip on high speed until light and fluffy, about 2 minutes. You can use a stand mixer fitted with a paddle attachment or a hand-held electric mixer. Then whisk in the maple syrup, maple extract and cinnamon. Gradually mix in the powdered sugar until combined.
- Taste and Adjust - If you'd like more flavor, you can add more cinnamon or maple extract. If you'd like it thicker frosting, add more powdered sugar. If you'd like it thinner, add a bit of maple syrup, heavy cream, milk or Greek Yogurt. If it's too sweet, add a pinch of salt.
- Frost & Serve - Once the cake is completely cooled, slather it with frosting. You can either just frost the top and keep the sides naked or frost down the sides as well. Serve immediately and enjoy!
Notes
Tenting - Loosely tent the top of the cake with foil, after 25 minutes of baking if it gets too brown.
Frosting Notes - If your frosting is too thin, add more powdered sugar. If the frosting is too thick, add a tablespoon of maple syrup, heavy cream, Greek yogurt or milk at a time, until you reach your desired consistency. If it's too sweet, add a bit more salt or cream cheese.
Storage - Store in the fridge for up to 5 days. Allow to come to room temperature before serving. Please see additional storage notes in the body of the post.
- Prep Time: 25
- Cook Time: 40 Minutes
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