This Banana Bread Cake with Cream Cheese Frosting is an elevated twist on the classic banana bread. It combines the comforting flavors of ripe bananas with the rich, creamy sweetness of cream cheese frosting. It’s a perfect treat for any occasion, whether you’re hosting a gathering or simply indulging in something delicious at home. The moist, flavorful cake pairs beautifully with the tangy frosting, making each bite irresistibly good.
Why You’ll Love This Recipe
I love this recipe because it takes the familiar, cozy flavor of banana bread and transforms it into something even more indulgent and special. The banana bread cake is incredibly moist, and the cream cheese frosting adds a rich, tangy sweetness that perfectly complements the soft, tender cake. Whether you’re serving it at a family get-together, a special celebration, or just for a weekday treat, this dessert is always a crowd-pleaser. Plus, it’s easy to make and requires simple ingredients that I often have on hand!
Ingredients
For the Banana Bread Cake:
1 ½ cups mashed ripe bananas (about 3-4 bananas)
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk (or milk with 1 tablespoon lemon juice/vinegar as a substitute)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3-4 cups powdered sugar (adjust to desired sweetness)
(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 and flour a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Add the mashed bananas and mix until incorporated.
Gradually alternate adding the dry ingredients and buttermilk to the banana mixture, starting and ending with the dry ingredients. Stir until just combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the Cream Cheese Frosting: Beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating until fluffy and smooth.
Once the cake has completely cooled, spread the cream cheese frosting evenly over the top.
Slice and serve!
Servings and Timing
Servings: 12 servings
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Variations
Add-ins: For extra flavor, I like to fold in chocolate chips, chopped nuts, or even shredded coconut into the batter before baking.
Healthier Option: I can substitute the all-purpose flour with whole wheat flour for a slightly healthier version. I can also use less sugar to reduce the sweetness if needed.
Vegan Version: If I want to make this recipe vegan, I can swap the eggs with flax eggs and the butter with dairy-free margarine. I can also use a dairy-free cream cheese for the frosting.
Storage/Reheating
This Banana Bread Cake stores wonderfully. After it’s frosted, I recommend keeping it in an airtight container in the fridge for up to 4-5 days. If I want to store it for longer, I can freeze the unfrosted cake in an airtight container for up to 3 months. When ready to enjoy, I can thaw it in the fridge overnight and then add the frosting before serving.
To reheat, I can place a slice in the microwave for 15-20 seconds or warm it in the oven at 300°F for a few minutes.
Related Recipes:
FAQs
How do I know when the cake is done?
I can check the cake by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is done. If there’s still batter on the toothpick, it needs more time.
Can I make the cake ahead of time?
Yes, I can bake the cake a day or two in advance. Just be sure to store it in an airtight container, and frost it just before serving.
Can I use ripe bananas that are very brown?
Yes! In fact, the riper the bananas, the better they are for banana bread cakes. Overripe bananas add more sweetness and banana flavor to the cake.
Can I use a different type of frosting?
Absolutely! If I prefer a different frosting, I can try buttercream or even whipped cream. However, the cream cheese frosting is the perfect pairing for this cake’s flavor.
Can I double the recipe to make a larger cake?
Yes, I can double the ingredients and bake the batter in a larger pan (a 9×13-inch pan will work for doubling). Just make sure to adjust the baking time as needed, and check for doneness with a toothpick.
Conclusion
This Banana Bread Cake with Cream Cheese Frosting is a perfect treat for any occasion, combining the comforting flavors of banana bread with a deliciously tangy frosting. It’s simple to make, incredibly moist, and sure to impress. Whether you’re serving it at a party or enjoying it as an afternoon snack, I’m confident you’ll love every bite.
📖 Recipe:
Print
Banana Bread Cake with Cream Cheese Frosting
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Banana Bread Cake with Cream Cheese Frosting is a delicious twist on the classic banana bread, offering a moist, flavorful cake paired with a creamy, tangy frosting. Perfect for any occasion, it’s an easy-to-make, indulgent dessert that will leave everyone craving more!
Ingredients
For the Banana Bread Cake:
1 ½ cups mashed ripe bananas (about 3–4 bananas)
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk (or milk with 1 tablespoon lemon juice/vinegar as a substitute)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3–4 cups powdered sugar (adjust to desired sweetness)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Add the mashed bananas and mix until incorporated.
- Gradually alternate adding the dry ingredients and buttermilk to the banana mixture, starting and ending with the dry ingredients. Stir until just combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the Cream Cheese Frosting: Beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating until fluffy and smooth.
- Once the cake has completely cooled, spread the cream cheese frosting evenly over the top.
- Slice and serve!
Notes
Add-ins: You can mix in chocolate chips, chopped nuts, or shredded coconut for extra flavor.
Healthier Option: Use whole wheat flour instead of all-purpose flour and reduce the sugar for a lighter version.
Vegan Version: Swap eggs with flax eggs, butter with dairy-free margarine, and use dairy-free cream cheese for the frosting.
Storage/Reheating: Store in an airtight container in the fridge for up to 4-5 days. Unfrosted cake can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake, Banana Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 340 kcal
