Introduction and Starting the Recipe

If you’re anything like me, you probably have a few overripe bananas sitting on your kitchen counter right now, just begging to be turned into something amazing. Sure, banana bread is a classic, but when you’re craving something a little more special (and a little more decadent), this Banana Traybake with Cream Cheese Frosting is exactly what you need!

This recipe combines everything we love about banana desserts: it’s moist, lightly spiced, and perfectly sweet, but with a soft, tender crumb that feels more like cake than bread. And the frosting? Oh, the frosting! It’s creamy, luscious, and brings just the right amount of richness to balance the naturally sweet banana base.

Plus, it’s super easy to make. With just a few simple steps and basic pantry ingredients, you can whip up a dessert that looks impressive but feels totally approachable—even for beginner bakers.

Whether you’re hosting a brunch, planning a casual get-together, or just looking for a sweet treat to brighten up your week, this banana traybake is a guaranteed hit. Let’s get baking!

Ingredients You’ll Need

For the Cake:

175g butter, softened
175g light brown sugar

3 large eggs
250g self-raising flour
3 ripe bananas, mashed (about 300g)

1 tsp ground cinnamon
2 tbsp milk

For the Frosting:

200g cream cheese, softened
50g butter, softened

300g icing sugar, sifted
1 tsp vanilla extract

Step 1: Prep Your Pan

Start by preheating your oven to 180°C (fan 160°C). Grease and line a 20x30cm traybake tin with parchment paper. This helps the cake lift out easily after baking and keeps everything nice and neat.

Step 2: Make the Banana Cake Batter

In a large mixing bowl, cream together the butter and light brown sugar until the mixture is pale and fluffy.
Add the eggs, one at a time, beating well after each addition to fully incorporate.

Sift in the self-raising flour and ground cinnamon.
Fold the dry ingredients gently into the wet mixture.
Stir in the mashed bananas and milk until everything is just combined and smooth.

💡 Tip: Don’t overmix here—just enough to blend everything together will keep your cake light and tender.

Baking and Frosting the Cake

Step 3: Bake to Perfection

Pour the banana batter into your prepared traybake tin, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the cake is golden, springy to the touch, and a skewer inserted into the center comes out clean.

Once baked, let the cake cool completely in the tin. This is important because if the cake is even a little warm, it will melt the frosting!

Step 4: Make the Cream Cheese Frosting

While your cake cools, it’s time to prepare that irresistible cream cheese frosting:

Beat the cream cheese and butter together in a medium bowl until smooth and creamy.
Gradually add the sifted icing sugar and vanilla extract, beating until you have a luscious, spreadable frosting.

💬 Pro Tip: If your frosting seems too soft, pop it in the fridge for 10–15 minutes to firm up before spreading it over the cake.

Step 5: Frost and Serve

Once the cake is completely cool, spread the cream cheese frosting generously over the top. You can keep it rustic with swooping swirls, or smooth it out for a neater look.

Cut into 15 squares, and you’re ready to serve!

Bonus Tips for the Best Banana Traybake

Use extra bananas if you want an even denser, more banana-forward flavor. Four bananas instead of three will make the cake super moist.
Storage: Because of the cream cheese frosting, store the cake covered in the refrigerator. Let slices come to room temperature before serving for the best texture.
Add some crunch: Stir 100g of chopped walnuts into the batter before baking for a delicious nutty twist.

FAQ Section and Conclusion

FAQ: Banana Traybake with Cream Cheese Frosting

Q1: Can I use plain flour instead of self-raising flour?
Yes! Use plain flour and add 2 tsp baking powder to achieve the same rise.

Q2: What can I do if I don’t have cream cheese?
You could make a simple buttercream frosting instead, or use mascarpone cheese for a slightly different but still creamy topping.

Q3: How ripe should my bananas be?
The riper the better! Deep yellow bananas with brown spots are ideal—they’re sweeter and mash more easily.

Q4: How long does the banana traybake last?
Stored in the fridge, it stays fresh for about 4 days. You can also freeze individual slices (without frosting) for up to 2 months.

Q5: Can I make it dairy-free?
Yes, substitute the butter with dairy-free margarine and use a dairy-free cream cheese for the frosting.

Q6: Why is my traybake dense?
Overmixing the batter can lead to a denser texture. Mix just until the ingredients are combined for a light and fluffy result.

Q7: Can I add other spices?
Absolutely! Try adding a pinch of nutmeg or allspice along with the cinnamon for a warm, cozy flavor boost.

Conclusion

This Banana Traybake with Cream Cheese Frosting is truly the perfect way to turn those ripe bananas into something special. Moist, sweet, lightly spiced, and topped with the dreamiest frosting—it’s a bake you’ll come back to again and again.

It’s perfect for everyday snacking, celebrations, or just because you deserve a treat! And the best part? It’s quick, easy, and practically foolproof.

Give it a try, and don’t forget to come back and tell me how yours turned out. Happy baking!

Banana Traybake with Cream Cheese Frosting (Easy, Moist & Delicious!)

Author: Mouad Boulkhiout
Total Time: 50 minutes

Print Recipe

Description

Turn ripe bananas into something spectacular with this Banana Traybake with Cream Cheese Frosting! Soft, spiced, and incredibly moist, this easy traybake is topped with a rich, creamy frosting that’s simply irresistible. Ideal for everyday treats or special occasions, this foolproof recipe will become a favorite in no time.

Ingredients

Scale

For the Cake:

175g butter, softened
175g light brown sugar

3 large eggs
250g self-raising flour
3 ripe bananas, mashed (about 300g)

1 tsp ground cinnamon
2 tbsp milk

For the Frosting:

200g cream cheese, softened
50g butter, softened

300g icing sugar, sifted
1 tsp vanilla extract

Instructions

Preheat oven to 180°C (fan 160°C). Grease and line a 20x30cm traybake tin.

Cream butter and sugar until light and fluffy.
Beat in the eggs one at a time.
Fold in flour, cinnamon, mashed bananas, and milk until smooth.

Spread into the prepared tin and bake for 25-30 minutes until golden and springy.
Cool completely.
Beat cream cheese and butter until smooth. Gradually beat in icing sugar and vanilla.

Spread frosting over the cooled cake and slice into squares.

Notes

Use extra bananas (4 total) for a denser, richer texture.
Add 100g chopped walnuts for a nutty variation.

Always refrigerate the cake due to the dairy frosting.
Let refrigerated cake slices come to room temperature before eating for best flavor and texture.

Prep Time: 20 minutes
Cook Time: 30 minutes