Spiced Banana Cake
If you have a few overripe bananas on your counter, this spiced banana cake is exactly what you should make. Baked in an 8x8 pan, it’s soft, tender, and full of warm spices. It’s perfect on its own, but even better with a thick layer of cream cheese frosting, and swirls of homemade caramel sauce.
Ingredients
Spiced Banana Cake
- 2 (228 g) very ripe large bananas (about 1 cup, mashed) see notes
- 6 tablespoon (84 g) unsalted butter melted
- ½ cup (100 g) brown sugar packed
- ⅓ cup (66 g) granulated sugar
- 2 large eggs room temperature
- 3 tablespoon vegetable oil
- 1½ teaspoon vanilla extract
- ½ cup buttermilk see notes
- 1½ cups (180 g) all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoon cinnamon see notes
- ½ teaspoon all spice
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
Cream Cheese Frosting
- 6 oz. cream cheese, cold block, full fat
- 4 tablespoon (56 g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups powdered sugar
Optional Topping
Instructions
Spiced Banana Cake
- Prep: Preheat the oven to 350℉ and line an 8x8 baking pan with parchment paper and set aside.Mash the bananas very well.2 (228 g) very ripe large bananas
- Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, salt, and all the spices and mix well.1½ cups (180 g) all purpose flour, ½ tsp baking powder, ¾ tsp baking soda, ½ tsp salt, 1½ tsp cinnamon, ½ tsp all spice, ¼ tsp nutmeg, ¼ tsp cloves
- Mix Wet Ingredients: In a large bowl, add the slightly cooled melted butter and sugars and mix until well combined. Then add the eggs, oil, vanilla extract and mix. Then add the mashed bananas and buttermilk, and mix until incorporated.6 tbsp (84 g) unsalted butter, ½ cup (100 g) brown sugar, ⅓ cup (66 g) granulated sugar, 2 large eggs, 3 tbsp vegetable oil, ½ cup buttermilk, 1½ tsp vanilla extract
- Combine: Sift in the dry ingredients and mix until just incorporated. Do not over mix.
- Pour & Bake: Pour into the prepared pan and bake for 30-35 minutes, until a toothpick inserted comes out clean. Depending on your oven, it could take more or less time. If you feel like the top is browning too much, cover it loosely with foil. Start checking at 25 minutes.
- Remove from the oven and let cool completely.
Cream Cheese Frosting
- Beat: In a medium bowl, beat together the cream cheese and butter until combined and smooth, for about 3 minutes. Add the vanilla extract and salt and beat until combined, then add the powdered sugar ½ cup at a time until each addition is incorporated, and beat for a few minutes until it's very smooth.6 oz. cream cheese, cold, 4 tbsp (56 g) unsalted butter, room temperature, 1 tsp vanilla extract, ¼ tsp salt, 1½ cups powdered sugar
- Frost: Once cake is completely cooled, frost, and drizzle caramel sauce if desired.caramel sauce
Notes
2026 update: If you’ve made this recipe in the past, you might notice I took out the creaming step. I now use the same mixing method as my other banana cakes; it’s simpler, more consistent, and still gives you that moist and delicious crumb.
Ripe bananas: If you don't have any ripe bananas but want to make this recipe, bake bananas on a lined baking sheet at 350 degrees F. for about 15 minutes until the peels are black.
Buttermilk: If you don't have any buttermilk on hand, add ½ tablespoon of vinegar to milk and let it sit and curdle for 5 minutes.
Spices: You can add more or less of the spices, or even keep one out if you're not a fan. You can optionally add in some ginger as well!
Nutrition
Calories: 279kcalCarbohydrates: 36gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 51mgSodium: 248mgPotassium: 111mgFiber: 1gSugar: 25gVitamin A: 414IUVitamin C: 1mgCalcium: 42mgIron: 1mg
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