Use up your ripe bananas by making this delicious Banana Cake with Pineapple Cream Cheese Frosting! It’s a tropical-themed cake that is perfect for any occasion!
I recently saw a meme stating that we buy bananas to watch them die a slow death. This sounds slightly depressing until you remember all the delicious things you can make with brown bananas! Things like Chocolate Marbled Banana Bread, Whole Wheat Banana Bread, and Banana Nut Bars with Cinnamon Cream Frosting.
And now, this banana cake with a classic cream cheese frosting! But just to make it a little fancy, I’ve added some crushed pineapple to the frosting. And then sprinkled it with toasted coconut, because I couldn’t stop myself. Having all the flavors of a Piña Colada in a cake cannot be a bad thing! (Okay, Piña Coladas do not technically have bananas in them, but I think they should because bananas and pineapples should be married. They make the best flavor combo ever.) If you just want a straight-up banana cake with cream cheese frosting, feel free to leave out the pineapple and coconut.
This is a nice, big, fluffy cake made in a 9×13 pan. It’s perfect to take to picnics and parties.
How to Make Banana Cake with Pineapple Cream Cheese Frosting
- Preheat your oven. Grease and flour a baking dish.
- Make sour milk. Set aside. Mix the mashed bananas with lemon juice. Set aside.
- In a large mixing bowl, combine the wet ingredients
- Mix together the dry ingredients, then alternate adding the dry ingredients and milk to the wet ingredients.
- Fold in the bananas, and pour into the baking dish. Bake until cake is cooked and tender. Cool completely.
- Mix together frosting ingredients. Spread over cooled cake.
If you want to get fancy, you can sprinkle some toasted coconut on top, and even add pecans if you wish. One thing is for sure. This cake is a crowd-pleaser!
How to Store Banana Cake
You will definitely want to store this cake in the refrigerator, especially after frosting it. If left at room temperature, the frosting will begin to separate. Also, because this cake is so moist, you want to keep it cold to slow any bacteria growth. (In other words, just don’t leave it out on the counter for days). If you’re taking this to a picnic, don’t leave it out for more than two hours.
If you’re staring at brown, spotted bananas on your counter right now, you know what to do with them!
The recipe first appeared on Yellow Bliss Road, where I am a contributor.
Use up your ripe bananas by making this delicious Banana Cake with Pineapple Cream Cheese Frosting! It's a tropical-themed cake that is perfect for any occasion!
- 3 ripe bananas, mashed
- 2 1/2 tablespoons lemon juice, divided
- 1 1/2 cups milk
- 2/3 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 8 ounces cream cheese, softened
- 1/3 cup butter, softened
- 5 cups powdered sugar
- 1/2 cup crushed pineapple, drained
Preheat your oven to 350 degrees F. Grease and flour a 9x13 baking pan.
Measure 1 1/2 cups of milk and add 1 1/2 tablespoons of lemon juice. Set aside.
In a separate bowl, mix the mashed bananas with the other tablespoon of lemon juice. Set aside.
In a large mixing bowl, stir together the 2/3 cup vegetable oil with the granulated sugar and brown sugar.
Add the eggs one at a time, stirring well after each egg.
Add the teaspoon of vanilla and mix well.
Add 1 cup of the flour, along with the 1/2 teaspoon of salt and 1 1/2 teaspoons of baking soda. Mix well.
Add a half cup of the milk/lemon juice mixture and blend.
Add another cup of flour and mix. Continue alternating adding the milk/lemon juice and remaining flour. Mix well.
Fold in the mashed bananas. Pour into your prepared 9x13 pan.
Bake for 40 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
Let the cake cool completely. Then frost with the Pineapple Cream Cheese Frosting.
Cream together the softened cream cheese and butter until fluffy.
Add the crushed pineapple and blend.
Add 4 cups of powdered sugar and mix well. If frosting is too soft, add another cup of powdered sugar.
The recipe for the Pineapple Cream Cheese Frosting makes a very large amount of frosting. You may cut the recipe in half if desired. If you wish to make the frosting without the pineapple, reduce the amount of powdered sugar to 3 1/2 cups and add 1/2 teaspoon vanilla extract.