Mini Banana Cakes with Cream Cheese Frosting

Banana Cake

I’m not the biggest banana cake fan around, but I sure enjoyed making (and eating) these mini banana cakes with cream cheese frosting. I got the idea for these after a colleague of mine loaned me her baking pan with 12 mini squares. I probably chose banana cake because if it were mini chocolate cakes, I may have been tempted to eat the whole pan!

 I tried a simple banana cake recipe I found at My Baking Addiction. It turned out really moist and I will definitely use it again, and probably again.

Note: If you’re not used to using pastry bags with different tips, I totally recommend trying them out. It can really spruce up almost any cupcake or cake!

Mini Banana Cakes with Cream Cheese Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2 ripe bananas, mashed
  • 2 teaspoons lemon juice
  • 3 cups flour
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • ¾ cup butter, softened
  • 2⅛ cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1½ cups buttermilk (or milk with 1 tablespoon white vinegar)
  • Frosting
  • ½ cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla
  • 3½ cups confectioners’ sugar
  1. Heat oven to 375°. Grease and flour a 9 x 13 pan, a muffin tin or pan with mini squares.
  2. Smash banana with fork and add lemon juice; set aside.
  3. In a separate bowl whisk together flour, baking soda and salt; set aside.
  4. In mixing bowl, or stand mixer bowl, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla.
  5. Beat in the flour mixture alternately with the buttermilk (or milk). Stir in mashed bananas.
  6. Pour batter into pan and bake for about hour (for cake), 20-25 minutes for mini cakes – or until toothpick inserted in center comes out clean.
  7. The original recipe calls for placing in freezer for 45 minutes, but I didn’t do this step. Apparently, this step will make the cake very moist.
  8. For the frosting, beat butter and cream cheese until smooth and creamy. Beat in vanilla.
  9. Add confectioner’s sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  10. Spread on cooled cakes, or use a pastry bag with a Wilton Star Tip (1M).
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Comments: 13

  1. Colette April 10, 2012 at 5:59 am Reply

    These look terrific!

    • JodiNina April 10, 2012 at 12:19 pm Reply

      Thank you Colette!

  2. Kimncats April 10, 2012 at 7:54 am Reply

    How many bananas did you use?

    • JodiNina April 10, 2012 at 12:19 pm Reply

      Oops! I put 2 large bananas (really ripe ones). I’ll add that to the list – thanks for the catch!

  3. Lynn April 10, 2012 at 12:57 pm Reply

    Sounds yummy — and I have all the ingredients!

  4. Angie@Angie's Recipes April 11, 2012 at 9:50 am Reply

    These look delicious and pretty with those sexy swirls!

    • JodiNina April 11, 2012 at 1:02 pm Reply

      Thanks for the comment because I just discovered your amazing-looking blood orange crostata…oh, my word!

  5. MyKidsEatSquid April 11, 2012 at 11:14 am Reply

    My kids love banana cake. So far, I’ve just been dusting it with cocoa powder–the frosting looks tempting

  6. Myfudo April 12, 2012 at 6:58 am Reply

    The mini versions are just so adorable…LOvely recipe!

    • JodiNina April 12, 2012 at 12:49 pm Reply

      Don’t you just love mini everything?! : )

  7. CulinarilyCourtney April 13, 2012 at 7:41 pm Reply

    Aw, these are adorable!  I love bananas in pretty much any baked good, and these look like they would be super addicting haha.

  8. Airizkarizz August 4, 2012 at 7:04 am Reply

    Hi, is this okay in a 8inches round pan? 

    • JodiNina August 4, 2012 at 9:55 am Reply

      It should perfectly fine. Just make sure you leave room at the top for it to rise. Thanks for stopping by.

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