Imagine the comforting taste of classic banana bread, but with a twist—a light, moist cake topped with a dreamy cream cheese frosting. This banana bread cake takes the familiar banana bread flavors to the next level. It’s tender and subtly sweet with a tangy, rich frosting that turns it into an irresistible dessert for any occasion. Whether it’s a cozy family gathering or a sweet mid-week treat, this banana bread cake hits all the right notes.
Why You’ll Love This Recipe
- Familiar Comfort: Combines the flavors of classic banana bread with the texture of a cake.
- Moist and Flavorful: The addition of sour cream ensures an incredibly tender crumb that stays moist.
- Easy to Make: Simple ingredients and straightforward steps make this a great recipe for both beginners and seasoned bakers.
- Versatile Dessert: Dress it up with garnishes, or keep it simple—either way, it’s a hit!
Ingredients You’ll Need:
For the Cake
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed (the riper, the better for flavor)
- 1/2 cup sour cream (adds extra moisture and a slight tang)
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
How to Make Banana Bread Cake with Cream Cheese Frosting
Step-by-Step Instructions
Step 1: Prepare for Baking
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes on medium speed. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Add the Bananas and Sour Cream
Gently fold the mashed bananas and sour cream into the wet mixture until smooth. Be careful not to over-mix; you want to keep that fluffy texture.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid over-mixing as this can make the cake dense.
Step 6: Bake
Pour the batter into your prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely in the pan on a wire rack.
Step 7: Make the Cream Cheese Frosting
In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
Step 8: Frost and Serve
Once the cake has cooled, spread the cream cheese frosting generously over the top. Slice into squares, serve, and enjoy!
Helpful Tips
- Use Ripe Bananas: The riper the bananas, the better! They’ll add more sweetness and depth to the flavor.
- Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature for a smoother batter and frosting.
- Extra Garnish Ideas: Add a sprinkle of cinnamon to the batter for a warm spice note. Chopped walnuts, banana slices, or even a drizzle of caramel sauce make for a beautiful and tasty garnish.
- Test for Doneness: The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Texture Tip: Over-mixing the batter can result in a dense cake, so stir gently when combining the wet and dry ingredients.
- Make-Ahead Option: This cake can be made a day ahead and kept at room temperature (covered) without the frosting. Frost before serving.
- Storage: Store leftover cake covered in the refrigerator for up to 4 days.
Nutritional Information
Estimated per serving:
Calories: ~370 kcal
Carbohydrates: 48g
Protein: 4g
Fat: 18g
Fiber: 1g
Frequently Asked Questions
Can I make this cake without the frosting?
Absolutely! The cake is delicious on its own and can be served as a lighter snack without frosting.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt works as a great substitute for sour cream in this recipe. It will maintain the cake’s moistness and add a slight tang.
How can I make this cake gluten-free?
Try using a gluten-free all-purpose flour blend in place of the regular flour. Make sure it’s a 1:1 substitute for best results.
Storage Instructions
For the freshest taste, cover and store any leftovers in the refrigerator for up to 4 days. If you’d like to freeze the cake, it’s best to do so unfrosted. Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Let it thaw in the fridge overnight and frost before serving.
Related Recipes
If you loved this banana bread cake, try these other sweet delights:
Conclusion
Banana bread cake with cream cheese frosting is a fantastic way to enjoy the comforting flavors of banana bread in a more decadent form. It’s perfect for any occasion and offers a unique, crowd-pleasing twist on traditional banana bread. So grab those ripe bananas, whip up this delightful cake, and enjoy every moist, sweet, and creamy bite!
Print
Banana Bread Cake with Cream Cheese Frosting
Description
Imagine the comforting taste of classic banana bread, but with a twist—a light, moist cake topped with a dreamy cream cheese frosting. This banana bread cake takes the familiar banana bread flavors to the next level. It’s tender and subtly sweet with a tangy, rich frosting that turns it into an irresistible dessert for any occasion. Whether it’s a cozy family gathering or a sweet mid-week treat, this banana bread cake hits all the right notes.
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed (the riper, the better for flavor)
- 1/2 cup sour cream (adds extra moisture and a slight tang)
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Step 1: Prepare for Baking
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes on medium speed. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Add the Bananas and Sour Cream
Gently fold the mashed bananas and sour cream into the wet mixture until smooth. Be careful not to over-mix; you want to keep that fluffy texture.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid over-mixing as this can make the cake dense.
Step 6: Bake
Pour the batter into your prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely in the pan on a wire rack.
Step 7: Make the Cream Cheese Frosting
In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
Step 8: Frost and Serve
Once the cake has cooled, spread the cream cheese frosting generously over the top. Slice into squares, serve, and enjoy!
Notes
- Texture Tip: Over-mixing the batter can result in a dense cake, so stir gently when combining the wet and dry ingredients.
- Make-Ahead Option: This cake can be made a day ahead and kept at room temperature (covered) without the frosting. Frost before serving.
- Storage: Store leftover cake covered in the refrigerator for up to 4 days.
