How to Make Banana Spice Cake: Your New Go-To Dessert Recipe

This banana spice cake recipe combines warm spices with the sweetness of ripe bananas. It’s moist, aromatic, and topped with the most luscious frosting—perfect alongside your favorite cup of coffee! 

And get this – even people who claim to hate bananas will fall in love with this cake! It’s also super easy to make without complicated steps or weird ingredients. This recipe is totally made for every home baker out there.

Banana Spice Cake with Cream Cheese Frosting

A moist and easy to make banana cake with the best cream cheese frosting.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Serving Size 24 servings


  • Rimmed baking sheet I use 10 x 15



  • ¾ cup vegetable oil
  • 1 cup granulated sugar
  • 3 eggs
  • 2 ¼ cups cake flour (see notes for substitutions)
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon ground ginger
  • ¼ teaspoon allspice
  • 2 bananas (very ripe and mashed)
  • 1 cup milk

Cream Cheese Frosting

  • 4 ounces cream cheese (softened)
  • 4 tablespoons unsalted butter (melted)
  • 1 teaspoon vanilla
  • 3 cups powdered sugar


  • Prep. Preheat your oven to 375°F (190°C) and position a rack in the center. Prepare your cake pan by lining it with parchment paper and lightly greasing or spraying it with non-stick cooking spray.
  • Wet ingredients. In a large mixing bowl, use an electric mixer set to medium speed to thoroughly combine the sugar, eggs, and vegetable oil until the mixture is smooth and light in color.
    wet and dry ingredients in mixing bowl.
  • Dry ingredients. In a separate bowl, whisk together the cake flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and allspice to evenly distribute all the leavening agents and spices.
    batter. with dry ingredients and mashed banana added.
  • Combine wet and dry ingredients. Alternately add the dry ingredients and the milk to the wet mixture, beginning and ending with the dry ingredients. Mix on low speed just until the batter is combined and smooth, being careful not to overmix. Stir in the mashed bananas last. The batter will appear thin, but this is expected.
  • Bake. Pour the cake batter into the prepared pan and smooth the top with a spatula. Bake for 30-40 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean. Remove from the oven and allow to cool in the pan on a wire rack for at least 20 minutes before removing from the pan to cool completely.
    cake batter before and after baking.
  • Make the frosting. While the cake cools, prepare the frosting. In a medium bowl, use an electric hand mixer to blend the softened cream cheese, melted butter, and vanilla extract until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition until the frosting is smooth and reaches your desired consistency. Adjust thickness by adding a teaspoon of milk if the frosting is too stiff.
    small bowl of icing being spread onto baked cake.
  • Frost the cake. Once the cake is completely cool, spread the frosting evenly over the top and sides with a spatula or knife. Decorate as desired.


For the best results, make sure your eggs, milk, and cream cheese are at room temperature before you start for a smoother batter and frosting that bakes more evenly.
If you don’t have cake flour, you can substitute by measuring 2 ¼ cups of all-purpose flour, removing 4 ½ tablespoons of it, and replacing it with 4 ½ tablespoons of cornstarch. Sift them together to make sure it’s well mixed.
Adjust the cream cheese frosting to your liking. You can make it sweeter or sweeter.
You can adjust the sweetness of the frosting to your taste; start with less powdered sugar and add more as needed.
This cake tastes great the next day as the flavors come together beautifully. Store it in an airtight container to keep it moist.
Calories: 190kcal | Carbohydrates: 35g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 176mg | Potassium: 79mg | Fiber: 1g | Sugar: 25g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.3mg

More Tips:

Use very ripe bananas to achieve the right consistency because they are sweeter and easy to mash. A potato masher is best, but you can use a fork if needed. Make sure to mash the bananas well to avoid large chunks in the cake.

Spoon flour into your measuring cup and level it off with the back of a knife to prevent the flour from being packed down and adding too much to the mix, which could make the cake dense.

Add nutmeg or vanilla extract to the batter to enhance the spice flavors. These simple additions can improve the overall taste of your cake.

Always check the cake a few minutes before the timer. Ovens vary!

If your frosting feels too thick, a splash of milk will make it silky smooth.

slice of spice cake with bite missing.

Serving Suggestions

Banana Spice Cake is best served with coffee or tea, ice cream, fresh fruit, whipped cream, caramel sauce, or chai latte!

About the Ingredients

Here are some simple ingredient swaps for your Banana Spice Cake recipe:

  • Cake Flour: You can use all-purpose flour instead of cake flour by replacing each cup of cake flour with 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch.
  • Vegetable Oil: Replace it with melted butter or coconut oil in equal amounts for a richer flavor.
  • Granulated Sugar: replace it with an equal amount of light brown sugar to add moisture and a slight molasses flavor.
  • Milk: Almond milk, soy milk, or coconut milk are great alternatives as a dairy-free option.
  • Eggs: For a vegan version, use flax eggs. Mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg and let it sit until it thickens.
ingredients on marble counter.

Remember that making these substitutions may change the texture and flavor of the cake, but it allows you to customize the recipe to your taste or dietary requirements.

Storage Instructions

Once the cake has cooled and been frosted, you can keep it covered at room temperature for up to two days. Use a cake keeper or an overturned bowl to protect it from dust and to keep it moist.

If you want to keep the frosted cake longer, put it in the refrigerator. Put it in an airtight container or wrap it well with plastic wrap to prevent it from absorbing fridge odors and drying out. It will last in the fridge for up to 5 days.

This cake freezes well without the frosting. Wrap the completely cooled cake layers individually in plastic wrap, then a layer of aluminum foil, and place them in a freezer-safe bag or container. 

They can be frozen for up to 3 months. Thaw the layers in the refrigerator overnight before frosting and serving.

We hope you enjoy making and indulging in this Banana Spice Cake with Cream Cheese Frosting. Whether you’re baking for a special occasion or a casual gathering, this cake will surely be a delightful treat that’s as fun to make as it is to eat.

How to Make Banana Spice Cake: Your New Go-To Dessert Recipe
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