Moist banana yogurt cake, topped off with cinnamon-brown sugar cream cheese frosting! The only banana cake recipe you’ll ever need!

I know I’ve been all but begging for the warmer weather to stick around. I’m tired of it being cold. BUT, I’m also not ready for the bugs. The dreaded May flies will be making their appearance soon. So. Completely. Not a fan. And today, we had our first tick visit. It’s just too soon. Sometimes we manage to go an entire season without having any show up on the kids or make their way into the house. I’m not sure if this is a bad sign of things or not. Hopefully that’s the one and only we’ll see this year.

I had no idea Orphan Black was starting back up this week until I saw a preview recording on our DVR. Which, I haven’t watched because I don’t want any sneak peeks. I am super excited though! I feel like it’s been forever since the last season ended. If you haven’t watched it, I highly recommend it, if you like sci-fi shows.

If you follow me on Snapchat (bakedby.rachel), you may have seen a snap last week about cutting myself. Ugh. Seriously, the worst. One dumb move, not moving my hand soon enough and I managed to slice my thumb. Thankfully it wasn’t bad enough for stitches and is already closed up, but it’s a horrible way to realize just how important our thumbs really are. Doing certain things without a thumb, so much harder. And then there’s the issue of accidentally pressing down on the wrong spot and causing pain all over again. I’m eager for it to be better sooner than later. I’ll also probably change my method of cutting bagels from now on… or just stop eating bagels.

Do you have bananas hanging out on your counter, begging to be used in something? If not, you need to get bananas for the sake of letting them get nice and ripe to bake with because…

This cake needs to happen asap.

It’s seriously the most moist and flavorful banana cake… ever. And it’s SO easy.

I honestly wasn’t sure if everyone in my family would like it, what with the little ones having varying preferences for food. I was happily surprised when everyone LOVED IT! That gives this cake two giant thumbs up.

Easy. Flavorful. Loved by all. That’s a big win.

This is the absolute perfect single layer banana cake, topped off with cinnamon and brown sugar cream cheese frosting!!

Grab those bananas and get baking! I promise you won’t regret it!

Moist banana cake with cinnamon-brown sugar cream cheese frosting recipe from @bakedbyrachel
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Banana Cake with Cinnamon Brown Sugar Cream Cheese Frosting

Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 9 plus
Moist banana yogurt cake, topped off with cinnamon-brown sugar cream cheese frosting! The only banana cake recipe you'll ever need!



  • 1 C mashed banana
  • 1/4 C vegetable oil
  • 1/4 C granulated sugar
  • 1/4 C light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 C all purpose flour
  • 1/4 C plain yogurt


  • 3 oz cream cheese, softened
  • 3 Tb unsalted butter, softened
  • 1/4 tsp cinnamon
  • 1/4 C light brown sugar
  • 1 C powdered sugar


  • Preheat oven to 350°F. Lightly grease an 8-inch square baking pan. Line with parchment paper, leaving overhang on all sides. Set aside. 
  • In a large bowl or stand mixer, combine banana and vegetable oil. Mix in granulated and brown sugar, followed by the egg and vanilla. Mix until just combined. With mixer running on low, slowly add all dry ingredients. When batter is just combined, add yogurt. Mix until no streaks remain. Transfer batter to prepared baking pan. Use a small offset spatula to create an even layer of batter. Bake for 25-30 minutes or until golden and a toothpick comes out clean when inserted into the center of the cake. Cool in pan, set on a wire rack. 
  • When cake is completely cooled, prepare frosting. In a medium bowl, beat together cream cheese and butter until light and fluffy. Mix in cinnamon and brown sugar, followed by powdered sugar. Spread on cake with an offset spatula. 
  • Slice and serve. Store remaining cake in an airtight container for up to several days. 


Recipe serves roughly 9-12.
An original recipe from Baked by Rachel


Calories: 351kcal, Carbohydrates: 54g, Protein: 4g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 39mg, Sodium: 278mg, Potassium: 161mg, Fiber: 1g, Sugar: 34g, Vitamin A: 293IU, Vitamin C: 2mg, Calcium: 64mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Banana, Cake

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Moist banana cake with cinnamon-brown sugar cream cheese frosting recipe from @bakedbyrachel