This banana cake with cream cheese frosting is made with pantry staples, ripe bananas, spiced rum, and is the perfect holiday dessert! It’s fluffy, moist, is full of banana flavor that goes perfectly with the cinnamon, rum, and nutmeg.
Normally I would use those overripe bananas with brown spots to make chocolate chip banana bread or luscious banana cream cheesecake, but I decided to switch things up. Turns out this is the ONLY banana cake recipe you will ever need, because it is that good! The secret ingredient is the rum, believe it or not! The spiciness (think kind of like carrot cake), along with the banana flavor, really shines. Trust me, you will want a second slice!
If you don’t drink all the rum while you are baking, use a little to make my Bacardi Rum Cake or chocolate rum truffles (these are a couple of my favorite recipes!). You can also use your extra bananas to whip up other sweet treats like no bake banana pudding pie or parfaits.
Why You’ll Love This Delicious Homemade Banana Cake
- The flavor combination is out of this world!
- It’s an easy recipe that can be prepped in 20 minutes.
- Perfect for crowds, parties, or another special occasion.
- A great way to use up brown bananas.
What Ingredients do I Need for Moist Banana Cake with Cream Cheese Frosting?
- unsalted butter
- granulated sugar
- Captain Morgan’s Spiced Rum
- vanilla extract
- bananas – these need to be ripe. They add natural sweetness and make the moistest cake.
- all-purpose flour
- baking soda
- cream cheese
- unsalted butter
- Captain Morgan’s Spiced Rum
- confectioners’ sugar
- ground cinnamon
- ground nutmeg
- heavy cream
- powdered sugar
- whole pecans
- banana slices soaked in lemon juice
Before You Start: Let all of the cold ingredients come to room temperature so it’s easier to mix. Slice 1-2 bananas in slices and soak them in lemon juice. This prevents them from turning brown.
How to Make Easy Banana Cake with Homemade Frosting
MAKE THE CAKE LAYER: Grease the baking dish and preheat the oven to 350 degrees. Cream the butter and sugar in a large bowl. Add the eggs and mix. Then mix in the rum and vanilla. Use the electric mixer to combine the dry ingredients. Add the mashed bananas and beat until incorporated.
BAKE AND COOL: Pour batter into the prepared pan, and bake until a toothpick come out with just a few crumbs. Allow the cake to cool completely.
MAKE THE FROSTING: In a medium bowl, beat the cream cheese and butter on medium speed until creamy. Stir in the vanilla, rum, and spices. While the mixer is on low, beat in salt and powdered sugar until it’s fluffy.
FROST: Spread the frosting on top of the cooled cake so it’s an even layer.
WHIP: Use the mixer on high speed to beat the cream until soft peaks form. Add the powdered sugar, and whip until it’s stiff and pipeable.
DECORATE AND SERVE: Score the cake into 12 slices. Pipe a swirl on each square. Top with a banana slice and whole pecan.
- If you are making the cake ahead of time or freezing, know that banana slices do not freeze well. However, the cooked bananas inside the banana mixture are fine. Simply decorate after thawing and before serving.
- The rum flavor in this cake is very mild but can be omitted with substitutions if desired.
Some cultures refer to banana cake as banana bread!
To make banana cupcakes: Divide the batter into lined muffin pans. Keep an eye on them while cooking. These may take less time to bake. Decorate as usual before serving.
If desired, the rum can be omitted without substituting any other ingredients.
No. We keep leftovers in an airtight container on the counter for up to 3 days.
Yes! To freeze, wrap the frosted, undecorated cake in a layer of plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight and decorate before serving.
Best Ever Banana Cake with Cream Cheese Frosting
- ½ cup unsalted butter 1 stick, room temperature
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 2 tablespoons Captain Morgan’s Spiced Rum
- 1 tablespoon vanilla extract
- 4 medium ripe bananas smashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 8 ounces cream cheese room temperature
- 4 tablespoons unsalted butter room temperature
- 1 teaspoon vanilla
- 2 teaspoons Captain Morgan’s Spiced Rum
- 1 ½ pounds powdered sugar 6 cups
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 12 whole pecans
- 12 banana slices soaked in lemon juice 1-2 whole bananas
- Preheat oven to 350°F. Grease a 9×13 baking dish with nonstick baking spray.
- Cream butter and sugar on low speed in the bowl of an electric mixer or stand mixer. Add eggs, mix well. Add rum and vanilla. Beat well to combine.
- Add flour, baking soda and salt. Mix until combined. Add bananas and beat until completely combined.
- Pour batter into prepared pan. Bake for 22-25 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Allow cake to cool completely.
- In the bowl of a stand mixer, combine cream cheese and butter. Beat on medium speed until light and fluffy. Add vanilla, rum, cinnamon, and nutmeg. Beat until well combined. With the mixer on low, add salt and powdered sugar (starting with about 1 pound and increasing as necessary to get a light fluffy frosting.
- Frost the cake.
- Whip heavy cream until soft peaks form. Add powdered sugar and continue whipping until stiff and pipeable. Score the cake into 12 even slices. Pipe a swirl of whipped cream in the center of each slice. Top with a banana slice and whole pecan.
- Serve and enjoy!