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- March 1, 2019
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You’ll instantly fall in love with this easy banana cake recipe with cream cheese frosting! My banana cream cake is packed with amazing banana flavor! This cake roll is made with a banana and pecan sponge cake, frosted with a creamy cream cheese frosting, and filled and topped with more bananas! If you love bananas or banana bread, this cake is for you! Every bite is bursting with creamy banana flavor!
Watch My Cake Video!
Watch my video recipe for the step-by-step instructions! Want to receive new recipe notifications? Make sure to subscribe to my YouTube channel to get emails!Huge thank you to my amazing sister-in-law Aly for suggesting this banana cake recipe!
Making the Banana Sponge Cake!
No banana cake recipe would be complete without lots of banana flavor! To add the most flavor, I use a combination of banana extract and fresh bananas for the sponge cake and for the filling. This combination of extract and fruit is the best way to get fruit flavor. The fresh fruit adds texture and the extract really intensifies the flavor! Click to get some banana extract HERE (affiliate link).
How to Make a Banana Cream Cake
This banana cake is so easy to put together! Here’s how to do it!
- As soon as the banana sponge cake is done baking, roll the cake into a log and let it cool completely.
- Meanwhile, prepare the cream cheese frosting. Keep the frosting refrigerated until you’re ready to use it.
- To assemble the cake, gently unroll the sponge cake. Spread two-thirds of the cream cheese frosting onto the cake and use an off-set spatula to spread the frosting evenly to all edges. Top the frosting with sliced fresh bananas. Brush them with lemon juice before adding to keep them from browning. Gently roll the cake back up the same way it cooled and transfer onto a serving tray.
- Use the remaining frosting to frost the top and sides of the cake. Garnish the cake with more sliced bananas and mint leaves, if desired. Before adding bananas on top of the cake, brush the banana slices with lemon juice to prevent browning.
Cream Cheese Frosting
This easy cream cheese frosting recipe is the best choice for this cake! My simple recipe yields a super creamy and fluffy buttercream that perfectly complements the banana flavor. You can watch my in-depth video tutorial here:
- For best results, make sure both the cream cheese and butter are at room temperature. If the two ingredients are different temperatures, the frosting will end up having clumps of either butter or cream cheese, whichever is colder. Also, I recommend sifting the confectioner’s sugar before adding.
How Do I Keep My Bananas From Browning?
The most asked question regarding this cake is how do I keep the bananas from browning? The answer is lemon juice! For the sliced bananas I added on top, I simply brushed them with lemon juice, which will help keep the bananas looking great!
More Recipes!
Enjoyed this delicious and fruity cake? Check out some of my other recipes you’re sure to enjoy!
- Maple Pecan Banana Bread – the best-ever banana bread sweetened with maple syrup, with pecans and a maple glaze!
- Caramel Banana Banoffee Cake – the most delicious banana cake recipe with pecan cake layers, caramel sauce and cream cheese frosting!
- And if you love this recipe, try my ‘Banana Nut Bars’ with cream cheese frosting next!
- Strawberry Nutella Cake Roll – another amazing and delicious roulade cake recipe!
- My ‘Chocolate Raspberry Swiss Roll’ is filled with fluffy raspberry frosting!
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- Add more banana flavor with this banana extract.
- I love my aluminum half-sheet baking pans.
- Use these off-set cake spatulas for spreading frosting.
Easy Banana Cream Cake Recipe (video)
1 hour hr 20 minutes mins prep + 20 minutes mins cook
10 servings
Easy, creamy banana swiss roll cake with fresh bananas, pecans and cream cheese frosting!
IngredientsUS Customary – Metric
US Customary – Metric
For Sponge Cake:
6 large eggs
1 cup white granulated sugar
1 tsp vanilla extract
1 tsp banana extract
1 cup all-purpose flour
1 tsp baking powder
2 ripe bananas, mashed
1/2 cup chopped pecans
For Cream Cheese Frosting:
2 cups unsalted butter, softened
16 oz cream cheese, softened
1 tsp vanilla extract
3 cups confectioner’s sugar, sifted
Additional:
3 sliced bananas, for filling and garnish
1 tbsp fresh lemon juice
mint leaves, for garnish
Instructions
Preheat the oven to 350F. Line a half-sheet pan with parchment paper, leaving the sides ungreased. Prepare the banana cake first. Place the eggs and sugar into a stand mixer bowl and whisk on high speed for 7 to 9 minutes, until the eggs are thick, pale in color and voluminous. Add the banana and vanilla extracts and whisk again for 30 seconds.
In a separate bowl, combine the flour and baking powder. Sift the dry ingredients into the eggs in small portions, folding gently but thoroughly after each addition. Mash the ripe bananas with a fork, then add to the cake batter, along with the chopped pecans. Fold the banana and nuts into the batter for gently, then pour the batter into the prepared pan.
Spread the cake batter evenly to the edges, then bake in preheated oven for 18 to 20 minutes, until the top of the cake is golden brown. Immediately after taking the cake out of the oven, run a knife along the edges to loosen the cake from the pan. Sprinkle a light dusting of confectioner’s sugar over the top, cover the cake with a clean tea towel, and invert a cooling rack on top. Using kitchen mitts/towels, invert the cake, then gently lift the pan and pull away the parchment paper. Using the tea towel, roll the cake into a roll and allow to cool completely on a wire rack.
Once cake has cooled completely, prepare the frosting. For the cream cheese frosting, place the softened butter and cream cheese into a mixer bowl. Mix on medium-high speed for 4 to 6 minutes, scraping down the sides of the mixing bowl often, until the mixture is creamy and lump-free. Add the vanilla extract and slowly add in the confectioner’s sugar. Once all the sugar has been added, turn the mixer to high speed and mix for a few minutes.
To assemble the cake, gently unroll the sponge cake. Spread two-thirds of the cream cheese frosting onto the cake and use an off-set spatula to spread the frosting evenly to all edges. Top the frosting with sliced fresh bananas. Brush them with lemon juice before adding to keep them from browning. Gently roll the cake back up the same way it cooled and transfer onto a serving tray.
Use the remaining frosting to frost the top and sides of the cake. Garnish the cake with more sliced bananas and mint leaves, if desired. Before adding bananas on top of the cake, brush the banana slices with lemon juice to prevent browning.
Nutrition
Calories: 874kcal | Carbohydrates: 82g | Protein: 9g | Fat: 59g | Saturated Fat: 33g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 232mg | Potassium: 361mg | Fiber: 2g | Sugar: 64g | Vitamin A: 1927IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 2mg
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Course:
- Cakes
- Dessert
Cuisine:
- American
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6 comments
- Valerie
Thank you So much for this recipe. You’re awesome. I get this request and my cinnamon rolls the most and Btw I give you all the credit!
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- tatyanaseverydayfood
You’re very welcome! I’m so glad to hear that both recipes have been a huge hit! 🙂 Thanks for taking the time to leave a review!
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- Debra
Hi! This sounds delicious. Will this recipe work for cupcakes? Thank you!!
- Reply
- tatyanaseverydayfood
Hi Debra! It’s such a delicious cake! Yes, this would work great for cupcakes, too! The recipe will make about 12 cupcakes. Enjoy!
- Reply
- Randy
Don’t delete this video!!! I look for it every year so I can easily make my wife’s favorite birthday cake!
- Reply
- tatyanaseverydayfood
That’s so wonderful! I’m glad to hear you’re enjoying the recipe! 🙂
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