This banana snack cake is one of the last recipes I made in our old house, and I’m confident it will be one of the first to grace the table once we’re settled into our new place.
Spiced banana cake perfect for making a house feel like a home, so I can’t wait to stick a pan of this into our new oven and let the smell of bananas, cinnamon and allspice waft about our shiny new kitchen.
This cake brings bananas and spice cake together in perfect harmony. All the spices that go into spice cake – cinnamon, nutmeg, allspice, cloves – also happen to go stunningly with bananas. It a combo that was meant to be.
Banana spice cake is homey, comforting, uses up those goshdarn overripe bananas, and couldn’t be more perfect for serving to the kids when they get home from school on a drizzly afternoon. Except I’ve only got one kid and she’s several years away from school, but please go with me here. It’s just that kind of cake.
This is one of those wonderful snack cakes that keeps in the fridge and every time you pull out a piece, you notice that the flavors are deeper, richer; the cake even more moist than the time before. The cream cheese frosting contributes just the right amount of sweetness, tang, and sinfulness.
I’m glad I finally got around to making this cake, and at such an appropriate time. It’s one of those baked goods that just feels like home – even more so during those times when you don’t really have one.
Moist Banana Spice Snack Cake with Cream Cheese Icing
Banana Spice Snack Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon nutmeg
- Pinch cloves
- 1/2 cup 1 stick unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 cups mashed ripe bananas (about 3 large)
- 1 cup sour cream
- 2 large eggs
Cream Cheese Frosting
- 1 8-ounce block light or regular cream cheese, room temperature
- 3 tablespoons unsalted butter (room temperature)
- 2 cups powdered (confectioner’s sugar)
- 1/2 teaspoon vanilla
- Pinch salt
- Milk (only if needed for thinning the icing to a spreading consistency)
- Preheat the oven to 350 degrees Fahrenheit. Butter and flour a 13-inch x 9-inch baking pan.
- In a medium bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Set aside.
- In the bowl of a stand mixer fitted with the beater blade attachment or in a large bowl using an electric mixer, beat together the butter and sugar on medium speed until pale and fluffy, about 1 – 2 minutes. Add the eggs one at a time and mix until well incorporated. Mix in the sour cream and the bananas.
- Pour in the flour mixture, a little bit at a time, beating continuously until well-incorporated.
- Spread batter into the prepared pan.
- Bake for about 25 minutes, or until the top of the cake is golden and a toothpick or tester inserted into the center comes out clean. Remove the cake from the oven and place on a wire rack to cool completely.
- To make the frosting, fit a stand mixer with the beater attachment or use a large bowl and an electric hand mixer. On medium speed, beat together the cream cheese and butter until smooth. Turn the mixer to low and gradually add the powdered sugar. Once all the powdered sugar has been added, increase the speed to medium and beat for another 30 seconds. Add the vanilla and pinch salt; beat for another minute or so until smooth. Add a little milk (a couple of teaspoons at a time) if the frosting seems too stiff to spread.
- Spread frosting onto completely cooled cake. Cut into 12 pieces and serve. Cover and store leftover cake in the refrigerator; it keeps well (and keeps getting better) for 3 – 4 days.
I think it’s all those cozy warming spices that make breads and cake like this so comforting! I love anything banana, so I’m excited to give this a try! And good luck w moving. Gotta me one life’s hardest things!
Oh my goooodness this looks so so so good. I wish I didn’t have a ton of homework right now so I could make it as soon as possible. Need to get my hands on some bananas! Pinned 🙂
It says in directions add eggs 1 at a time, but doesn’t say in the ingredients any eggs?? I’m in the middle of mixing right now?!?!? How many eggs??
Oh my gosh, I’m so sorry! 2 eggs.
Oh my gosh, I’m so sorry! 2 eggs.
My husband loooves this moist cake!! The in-laws are headed over tonight so I can’t wait to see what they think. Thank you!
Fantastic,my husband and son love spice cake,I always bought Betty Crocker and added a banana,but I have not seen spice cake mix on the shelf in months,that’s where you and your great recipe come in .We were all jonesing for banana spice cake ,I found your recipe oops no sour cream the weather is major bad ,after some consideration I had cream and vinegar so I followed your recipe and used home made buttermilk instead of sour cream and bingo I will never buy another cake mix off the shelf.Thank you so much and Merry Christmas:)
Hi Carol! I’m so glad you liked it! And thanks so much for the substitution information – good to know! Probably a bit healthier with homemade buttermilk in lieu of the sour cream, too. Merry Christmas to you and your family!
First I am minutes away from making it for the first time.
Where did you get that beautiful table that the cake is displayed on ?? I noticed it first. (:
So I tried this just yesterday
And the aroma that wafts through the house ! W.o.W
And the cake, OH SO YUM !
Just had a question , how do I store the cake for a few days? Is it okay leaving it out or does it have to be refrigerated ?
I would suggest refrigerating it because of the cream cheese icing. Plus, it’s really good cold! 😀
Made this for my dad’s birthday yesterday… SO good! Thanks so much for posting this. Couldn’t find a good recipe anywhere of Banana Spice Cake, but wow this one is great. The frosting was perfect as well! 🙂
Wonderful! So glad you liked it. Happy birthday to your dad!
Hi! I made this recipe for a Memorial Day weekend picnic and everyone went crazy for it and gave it two thumbs up! I love how moist the cake came out (something I have problems with sometimes when I make banana bread). The frosting was delicious too. My only comment is that the quantities for the frosting seemed to make way more than I needed. I thought I was very liberal with the frosting, but I only used half of it. Otherwise, this recipe is perfect!
Simply delicious! This was a big, brownie-point winning hit at the office. Thanks for sharing it!
Great cake! Easy as long as you don’t have to run out for sour cream! Quick as long as you don’t count the seconds until it’s cooled. Light AND moist: great combination.
The cake had a good flavor, but I made a couple of changes. I replaced the sour cream and added vanilla extract to the recipe. I made peanut butter icing and it was delicious.
Hi Debra, I’m glad this was a winner for you! Peanut butter icing sounds SO GOOD.
Awesome recipe! I’ve made it several times, as both a cake and as cupcakes. Easy steps, great flavor, super moist! Received multiple compliments and requests to make it again. Highly recommend this recipe!
No way this is done 25 min at 350. 🙄
Love this recipe!! Had to use Greek yogurt this time cause forgot to buy sour cream…also I use 1/2 granulated and 1/2 brown sugar and found it needs 40 minutes to bake. Just took it out of the oven…can’t wait for it to cool and be frosted. THANK YOU for this recipe❤❤
I’m making this cake now and I’m wondering why it calls for cinnamon, nutmeg and cloves and then it calls for all spice? Allspice is made up of cinnamon, nutmeg and cloves isn’t it? Just increase those and take the allspice out of the receipt.
Allspice is actually its own thing 🙂