Banana Bread Cake with Cream Cheese Frosting
If you love banana bread but crave something extra special, this Banana Bread Cake with Cream Cheese Frosting is the perfect treat! It takes all the comforting flavors of classic banana bread and transforms them into a soft, moist cake with a luscious, tangy frosting.
Perfect for breakfast, brunch, or dessert, this cake is a wonderful way to use up overripe bananas. The natural sweetness and dense texture of ripe bananas make this cake incredibly flavorful without needing excessive sugar.
Whether you’re baking for a family gathering, a special occasion, or just to satisfy your sweet tooth, this banana bread cake is always a hit. The combination of warm banana flavors with the silky, creamy frosting makes each bite irresistible.
Plus, it’s an easy, foolproof recipe that even beginners can master. You don’t need fancy equipment—just a mixing bowl, a whisk, and an appetite for something delicious!
Why You’ll Love This Recipe
- Moist and Flavorful: The mashed bananas add natural moisture, making the cake soft and tender.
- Easy to Make: Simple ingredients and no complicated techniques required.
- Creamy and Tangy Frosting: The cream cheese frosting adds a delightful contrast to the sweetness of the cake.
- Perfect for Any Occasion: Ideal for breakfast, brunch, birthdays, or just a sweet treat.
Perfect Pairings
This banana bread cake pairs wonderfully with a cup of hot coffee or tea. If serving for a special occasion, a side of fresh berries or a scoop of vanilla ice cream complements the flavors beautifully.
Tips for Success
- Use overripe bananas for the best flavor and moisture.
- Don’t overmix the batter—this keeps the cake light and fluffy.
- Allow the cake to cool completely before frosting to prevent melting.
- Store leftovers in the refrigerator for up to 5 days.
Banana Bread Cake with Cream Cheese Frosting
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 3 ripe bananas mashed
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk if needed for consistency
Instructions
Prepare the Cake
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, mix the melted butter and sugar until well combined. Add the eggs and vanilla, beating until smooth.
- Stir in the sour cream and mashed bananas until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
Make the Frosting
- In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, mixing well after each addition.
- Stir in the vanilla extract and mix until fluffy. If needed, add 1-2 tablespoons of milk to reach the desired consistency.
- Spread the frosting evenly over the cooled cake.
- Garnish with crushed walnuts and banana slices. (optional)
Variations and Substitutions
- Make it Nutty: Stir in 1/2 cup of chopped walnuts or pecans for added crunch.
- Chocolate Twist: Add 1/2 cup of chocolate chips to the batter for a chocolaty upgrade.
- Dairy-Free Option: Use dairy-free butter and cream cheese for a completely dairy-free version.
- Spiced Up: Add a pinch of nutmeg or ginger for extra warmth.
Common Questions
Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and store it covered at room temperature. Frost it just before serving for the best texture.
Can I use whole wheat flour instead of all-purpose flour?
You can substitute half of the all-purpose flour with whole wheat flour, but the texture may be slightly denser.
How do I store leftovers?
Keep the cake covered in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.
This Banana Bread Cake with Cream Cheese Frosting is the ultimate comfort dessert—simple, satisfying, and absolutely delicious. Give it a try, and let me know how it turns out in the comments!
