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
Scale
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
