Why You’ll Love This Recipe

Banana Bread Cake with Cream Cheese Frosting combines the moist, rich texture of classic banana bread with the indulgent softness of cake, all topped with a tangy, creamy layer of cream cheese frosting. It’s perfect for brunch, dessert, or any time you have ripe bananas to use up. The sweet banana flavor paired with luscious frosting makes this cake a crowd-pleaser at any gathering.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

ripe bananasall-purpose flourgranulated sugarsour creamunsalted buttereggsbaking sodavanilla extractsaltcream cheesepowdered sugarmilk (optional, for frosting consistency)

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a large bowl, mash the ripe bananas until smooth.

Add the sugar, sour cream, butter, eggs, and vanilla extract. Mix until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the banana mixture and stir until just combined.

Pour the batter into the prepared baking dish and smooth the top.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before frosting.

To make the frosting, beat the cream cheese and butter together until smooth and creamy.

Gradually add powdered sugar and continue beating until light and fluffy. Add a splash of milk if needed for spreadability.

Spread the cream cheese frosting evenly over the cooled banana bread cake.

Servings and timing

This recipe yields approximately 12-16 slices.Preparation time: 15 minutesBaking time: 30-35 minutesCooling and frosting time: 45 minutesTotal time: 1 hour 30 minutes

Variations

Add chopped walnuts or pecans to the batter for added crunch.

Sprinkle cinnamon into the batter for a warm spice kick.

Top with sliced bananas or crushed nuts for a decorative finish.

Make it gluten-free using a 1:1 gluten-free flour blend.

Use maple syrup in the frosting for a hint of caramelized flavor.

storage/reheating

Store Banana Bread Cake in an airtight container in the refrigerator for up to 5 days.Freeze slices wrapped in plastic and foil for up to 2 months.Thaw in the fridge overnight and bring to room temperature before serving.Warm slices slightly in the microwave for a softer texture.

FAQs

Can I use frozen bananas?

Yes, just thaw them and drain any excess liquid before using.

What if I don’t have sour cream?

You can substitute with plain Greek yogurt or buttermilk.

Can I make this recipe into cupcakes?

Absolutely, just reduce the baking time to 18-22 minutes.

Does the cake need to be refrigerated?

Yes, because of the cream cheese frosting, store it in the fridge.

Can I use low-fat cream cheese?

You can, but the frosting may be slightly less rich and creamy.

Why is my cake too dense?

Be sure not to overmix the batter and use fresh baking soda.

Can I add chocolate chips?

Yes, they pair wonderfully with banana flavor.

How ripe should the bananas be?

Very ripe, with lots of brown spots, for maximum sweetness and flavor.

Is this good for kids?

Yes, it’s sweet, soft, and great for lunchboxes or snacks.

Can I double the recipe?

Yes, just use two baking dishes or a larger sheet pan.

Conclusion

Banana Bread Cake with Cream Cheese Frosting is the ultimate comfort dessert that’s easy to make and always satisfying. Whether you’re entertaining or just indulging at home, the moist banana base and tangy-sweet frosting are sure to impress. Give this recipe a try and enjoy the perfect fusion of banana bread and cake in one delightful treat.