If you’ve ever been torn between a classic banana bread and an irresistible cake-topped with creamy goodness, this Banana Bread Cake with Cream Cheese Frosting is about to make you deliriously happy. This recipe transforms humble overripe bananas into a luscious, soft cake reminiscent of your favorite bakery treat, then crowns each slice with a thick, dreamy layer of tangy cream cheese frosting. Whether you’re serving a crowd, making a weeknight treat, or eyeing that solitary banana on the counter, you’ll find every forkful brings cozy comfort and a touch of celebration to the table.
Ingredients You’ll Need
This recipe calls for kitchen staples and a few stand-out ingredients that are absolutely non-negotiable for the best flavor, texture, and moistness. Don’t skip out—each one is there for a tasty reason!
- Mashed ripe bananas: Overripe bananas are the hero here, delivering natural sweetness and incredible moisture to the cake.
- All-purpose flour: Gives the cake structure while keeping the crumb tender and fluffy.
- Baking powder and baking soda: A combination ensures the perfect lift and a light, airy texture.
- Salt: Just a bit sharpens and balances every bite.
- Ground cinnamon: Adds subtle warmth that beautifully highlights the banana flavor.
- Unsalted butter: Brings richness and a melt-in-your-mouth quality to both the cake and frosting.
- Granulated sugar and light brown sugar: This blend gives just the right sweetness and a hint of caramel depth.
- Large eggs: Bind the ingredients together and add structure.
- Vanilla extract: Infuses the batter and frosting with classic vanilla aroma and flavor.
- Sour cream: Secret weapon for ultra-moist, tender cake—don’t skip it!
- Cream cheese: The star of the frosting, creating a tangy, luscious finish.
- Powdered sugar: Sweetens the frosting to creamy perfection.
- Pinch of salt in frosting: Helps balance the frosting’s sweetness and rounds out the flavors.
- Optional: Chopped walnuts or chocolate chips: For an extra layer of flavor and texture, fold them in before baking.
How to Make Banana Bread Cake with Cream Cheese Frosting
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F. Grease a 9×13-inch baking pan thoroughly with butter or nonstick spray—this ensures every slice of your Banana Bread Cake with Cream Cheese Frosting comes out clean and beautiful. Set it aside while you gather your ingredients.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, salt, and cinnamon. This step distributes the leavening and spice evenly so there aren’t any surprises in the finished cake.
Step 3: Cream the Butter and Sugars
In a large bowl, beat the softened butter with granulated sugar and light brown sugar until light and fluffy. This is the backbone of your cake’s tender crumb, so give it a good several minutes for maximum airiness.
Step 4: Add Eggs, Vanilla, Bananas, and Sour Cream
One at a time, mix in the eggs, making sure each is fully incorporated before adding the next. Stir in that rich vanilla extract, followed by the mashed bananas and sour cream. The bananas add both flavor and moisture, while the sour cream makes the crumb irresistibly soft.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture into the wet ingredients, mixing gently until just combined. Overmixing can make the cake tough, so stop as soon as you no longer see streaks of flour. Now’s the time to fold in chopped walnuts or chocolate chips if you’re feeling fancy.
Step 6: Fill the Pan and Bake
Pour that beautiful batter into your prepared pan and smooth it evenly. Pop it into the oven for about 35–40 minutes. When a toothpick inserted in the center comes out clean, your Banana Bread Cake with Cream Cheese Frosting is ready for its big moment!
Step 7: Cool Completely
Patience pays off here: let the cake cool in the pan. This helps the crumb set and makes frosting a breeze. If you add the frosting too soon, it can slide off or melt.
Step 8: Make and Apply the Cream Cheese Frosting
Once the cake is cool, beat the cream cheese and butter together in a medium bowl until smooth and creamy. Add the powdered sugar, vanilla, and that little pinch of salt, mixing until you have a thick and luscious frosting. Spread it evenly over the cake—the more generous, the better!
Step 9: Chill and Slice
Pop the finished cake in the fridge for at least 30 minutes before slicing. This helps the frosting set and gives you those perfectly clean, Instagram-worthy slices of Banana Bread Cake with Cream Cheese Frosting.
How to Serve Banana Bread Cake with Cream Cheese Frosting
Garnishes
Take your homemade masterpiece up a notch with simple yet dazzling garnishes. Try a sprinkle of chopped toasted walnuts, a few mini chocolate chips, or even a dusting of cinnamon across the frosted top. Thin slices of fresh banana arranged just before serving look gorgeous, but remember they’ll brown if left out too long.
Side Dishes
This cake shines all on its own, but for special occasions, serve it alongside a bowl of mixed berries or a scoop of vanilla bean ice cream. A mug of rich coffee or cold milk makes a cozy pairing for morning or dessert time.
Creative Ways to Present
For parties, cut Banana Bread Cake with Cream Cheese Frosting into squares and stack them on a platter for a tempting display. Make it look extra special by piping little swirls of frosting on top of each square. Or, serve warm cake pieces with a drizzle of caramel sauce and an extra dollop of frosting for an over-the-top sundae-style dessert.
Make Ahead and Storage
Storing Leftovers
Have leftovers? Lucky you! Store Banana Bread Cake with Cream Cheese Frosting covered in the fridge for up to 4 days. The frosting actually helps seal in the cake’s moisture, so every bite stays soft and delicious. Just be sure to keep it airtight to avoid picking up any fridge odors.
Freezing
For longer storage, you can freeze the cake—either frosted or unfrosted. Cut it into individual pieces and wrap tightly in plastic wrap, then foil, and tuck those bundles into a freezer bag. The Banana Bread Cake with Cream Cheese Frosting will keep well for up to 2 months. Thaw overnight in the fridge for best texture.
Reheating
If you prefer your cake warm, gently microwave a slice (unwrapped) for 10–15 seconds. It softens up beautifully and makes the frosting a little gooey—almost like a fresh-baked treat! If reheating from frozen, let it come to refrigerator temperature first for even warming.
FAQs
Can I use frozen bananas for this recipe?
Absolutely! Simply thaw your bananas and drain any excess liquid before mashing. The flavor and moisture will still make this Banana Bread Cake with Cream Cheese Frosting a total hit.
Does the cake have to be refrigerated after frosting?
Yes, because of the cream cheese in the frosting, it’s best to store the finished cake in the fridge. It stays fresher, and the texture is spot on—even after a couple days.
Can I make this cake gluten-free?
Definitely! Just substitute your favorite cup-for-cup gluten-free flour—make sure it contains xanthan gum for lift and structure. The Banana Bread Cake with Cream Cheese Frosting will still taste amazing.
What if I don’t have sour cream?
You can swap in plain Greek yogurt or even full-fat plain yogurt. Both options bring the same moisture and slight tang, keeping the cake tender and delicious.
Can I double this recipe for a crowd?
Yes! Bake it in two 9×13-inch pans or one extra-large sheet pan. Make sure to watch the baking time closely, as thicker layers may require a bit more time in the oven.
Final Thoughts
This Banana Bread Cake with Cream Cheese Frosting has everything—moist crumb, irresistible flavor, and that luscious cloud of frosting that keeps everyone coming back for seconds. If you love classic banana bread or crave a comforting homemade dessert, don’t wait to try this recipe. It could easily become your new signature treat—happy baking, and enjoy every bite!
Print
Banana Bread Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the deliciousness of this Banana Bread Cake with Cream Cheese Frosting. A moist banana cake topped with a luscious cream cheese frosting, this dessert is a crowd-pleaser for any occasion.
Ingredients
For the banana cake:
- 1 1/2 cups mashed ripe bananas (about 3–4 bananas)
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the cream cheese frosting:
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking pan. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, beat butter with granulated sugar and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each. Mix in vanilla, mashed bananas, and sour cream until fully combined. Gradually add the dry ingredients and mix just until no streaks remain. Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- For the frosting, beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and salt, and mix until creamy. Spread the frosting evenly over the cooled cake. Refrigerate for at least 30 minutes before slicing for clean cuts.
Notes
- For extra flavor, stir in 1/2 cup chopped walnuts or chocolate chips into the batter.
- This cake can be made a day ahead and stored in the fridge. Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
