Banana Bread Cake with Cream Cheese Frosting a moist and flavorful banana bread cake topped with a rich and creamy cream cheese frosting—perfect for any occasion.
Ingredients
For the Banana Cake:
½ cup (1 stick) butter, softened
1½ cups granulated sugar
2 large eggs
1 cup sour cream (full-fat is best for a richer taste)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup mashed bananas (about 3 bananas)
For the Cream Cheese Frosting:
½ cup (1 stick) butter, softened
1 bar (8 oz) cream cheese (full-fat is best for creaminess)
1 teaspoon vanilla extract
3 cups powdered sugar
2 tablespoons heavy whipping cream
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add the sour cream and vanilla extract, ensuring each ingredient is fully incorporated.
Gradually mix in the all-purpose flour, baking soda, and salt, making sure not to overmix.
Gently fold in the mashed bananas to the batter.
Pour the batter into the prepared baking dish, smoothing the top with a spatula.
Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
For the frosting: Beat together the softened butter and cream cheese until smooth. Add the vanilla extract, then gradually mix in the powdered sugar and heavy whipping cream until you have a creamy consistency.
Once the cake has cooled, spread the cream cheese frosting evenly over the top with a spatula.
Slice and serve! Enjoy this decadent banana bread cake with its delicious cream cheese frosting.
Servings and Timing
Servings: 12 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Storage/Reheating
Store any leftover Banana Bread Cake with Cream Cheese Frosting in an airtight container at room temperature for up to 3 days. If you prefer to store it for a longer period, you can refrigerate it for up to 5 days. When ready to enjoy, simply bring the cake to room temperature or microwave it for 10-15 seconds to soften the frosting again.
FAQs
How can I make this recipe dairy-free?
To make this recipe dairy-free, you can substitute the butter and cream cheese with dairy-free alternatives. There are many plant-based options for butter and cream cheese available at most grocery stores.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. Keep in mind that whole wheat flour may make the cake a bit denser and have a slightly different texture, but it will still taste great!
Can I freeze this banana bread cake?
Yes, this banana bread cake freezes very well. After baking, let the cake cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, simply leave it at room temperature for a few hours.
Can I make the frosting ahead of time?
Absolutely! You can make the cream cheese frosting ahead of time and store it in an airtight container in the fridge for up to 3 days. When ready to use, just give it a quick stir to smooth it out before spreading it on the cake.
What’s the best way to mash bananas for this recipe?
The best way to mash bananas is to use a fork or potato masher. Simply peel the bananas and mash them until there are no large chunks left. For the most flavor and moisture, make sure to use ripe bananas with brown spots—they’re the sweetest!
Conclusion
This Banana Bread Cake with Cream Cheese Frosting is a perfect treat for any occasion. Its moist and flavorful cake, paired with a rich, creamy frosting, is sure to satisfy any sweet tooth. I love making this when I want something comforting yet indulgent, and I’m sure it will become one of your go-to recipes as well. Whether you’re serving it for a special occasion or just enjoying a sweet treat at home, this cake is guaranteed to be a hit.
Recipe:
Banana Bread Cake with Cream Cheese Frosting
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Banana Bread Cake with Cream Cheese Frosting combines the comforting taste of banana bread with a rich and creamy cream cheese frosting. Perfect for any occasion, this moist cake topped with smooth frosting is a crowd-pleaser. Simple yet indulgent, it’s a perfect dessert for birthdays, family gatherings, or a sweet snack anytime!
Ingredients
For the Banana Cake:
½ cup (1 stick) butter, softened
1½ cups granulated sugar
2 large eggs
1 cup sour cream (full-fat for a richer taste)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup mashed bananas (about 3 bananas)
For the Cream Cheese Frosting:
½ cup (1 stick) butter, softened
1 bar (8 oz) cream cheese (full-fat for creaminess)
1 teaspoon vanilla extract
3 cups powdered sugar
2 tablespoons heavy whipping cream
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add sour cream and vanilla extract, ensuring everything is well incorporated.
- Gradually add in the all-purpose flour, baking soda, and salt. Mix gently until combined.
- Fold in the mashed bananas.
- Pour the batter into the prepared baking dish, smoothing the top with a spatula.
- Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
- For the frosting, beat together softened butter and cream cheese until smooth.
- Add vanilla extract, then gradually mix in powdered sugar and heavy whipping cream, mixing until the frosting is creamy.
- Once the cake has cooled, spread the frosting evenly over the top with a spatula.
- Slice, serve, and enjoy this delicious banana bread cake with cream cheese frosting.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
To make this recipe dairy-free, substitute with plant-based butter and cream cheese alternatives.
For a whole grain option, you can swap all-purpose flour with whole wheat flour (note that the cake may be denser).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 380 kcal
