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A piece of banana cake turned on its side with other pieces surrounding it.
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Moist Banana Cake Recipe with Milk

This Banana Cake Recipe with milk and butter is rich, moist and tender and topped with a silky smooth peanut butter cream cheese frosting!
Course Dessert
Cuisine American, Canadian
Keyword banana cake, butter, cream cheese frosting, milk, moist, peanut butter
Prep Time 20 minutes
Cook Time 29 minutes
Cooling Time 2 hours
Total Time 2 hours 49 minutes
Servings 16 pieces
Calories 211kcal
Author Leanne

Ingredients

For the cake:

  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup unsalted butter room temperature
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup mashed banana (about 1 1/2 overly ripe bananas)
  • 1/2 cup milk (2% or whole) room temperature

For the frosting:

  • 1/2 cup full fat cream cheese room temperature
  • 2 tablespoons unsalted butter room temperature
  • 2 tablespoons shelf stable smooth peanut butter
  • 1 cup powdered sugar sifted if lumpy
US Customary - Metric

Instructions

  • Preheat oven to 350F. Grease an 8 inch square pan and line it with overhanging parchment paper.
  • In a medium-sized bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.
  • In a large mixing bowl, use an electric mixer set to medium-high to cream together the granulated sugar, brown sugar and butter until light and fluffy (about 2-3 minutes).
  • Beat in the egg and vanilla, then mix in the mashed banana.
  • On low speed, gradually add the flour mixture and milk to the wet mixture, alternating between them both, until just combined. The batter should be smooth. Be careful not to over mix.
  • Pour the batter into the prepared pan and use an offset spatula to spread out evenly. Gently tap the bottom of the pan off the counter to help release any air bubbles.
  • Bake for 27-29 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool on a wire rack before frosting.
  • To make the frosting, add the cream cheese, butter and peanut butter to a mixing bowl and use an electric mixer on medium-high speed to cream together. Gradually add the powdered sugar until the frosting is smooth and creamy. 
  • Spread the frosting onto the cooled cake, slice and serve.
  • Store in an airtight container in the fridge for up to 5 days.

Notes

  1. If you don’t have a kitchen scale to weigh your flour, be sure to measure it using the spoon and level method with a dry measuring cup.
  2. Make sure you cream together the butter and sugars for a good 2-3 minutes so they are light and fluffy.
  3. For the best results, use shelf stable smooth peanut butter in the frosting. Natural peanut butter will make the frosting too runny.
  4. For a thicker and sweeter cream cheese frosting, just add more powdered sugar.
  5. To make this recipe dairy-free, you can substitute the butter, cream cheese and milk for plant-based alternatives.

Nutrition

Calories: 211kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 212mg | Potassium: 94mg | Fiber: 1g | Sugar: 19g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg