Banana Bread Cake with Cream Cheese Frosting is a sweet and moist dessert that everyone loves. It combines the delicious flavor of ripe bananas with creamy frosting, making it perfect for any occasion!
Why Make This Recipe
This cake is a great way to use up those overripe bananas sitting on your counter. Plus, it’s easy to make and always a hit with family and friends. The cream cheese frosting adds a rich touch, making every bite delightful.
How to Make Banana Bread Cake with Cream Cheese Frosting
Ingredients:
- 1/2 cup (1 stick) butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mashed bananas (about 3 bananas)
- 1/2 cup (1 stick) butter, softened (for frosting)
- 1 bar (8 oz) cream cheese, softened
- 1 teaspoon vanilla extract (for frosting)
- 3 cups powdered sugar
- 2 tablespoons heavy whipping cream
Directions:
- Heat oven to 350°F (175°C). Prepare a 9×13 baking dish by spraying it with cooking spray. Set aside.
- In a large bowl, cream together butter and sugar using a hand mixer or stand mixer on medium speed until light and fluffy.
- Add eggs, sour cream, and vanilla. Mix until combined and creamy.
- Gradually add flour, baking soda, and salt, mixing on low speed until just combined.
- Stir in mashed bananas gently until incorporated. Pour batter into the prepared baking dish and spread evenly.
- Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let the cake cool completely before frosting.
- For the Cream Cheese Frosting: In a separate large bowl, beat together the butter and cream cheese until smooth. Add vanilla extract, powdered sugar, and heavy cream, and beat on low speed until combined, then increase speed to medium until frosting is thick and smooth.
- Once the cake is cool, frost it with the cream cheese frosting. You can serve immediately or cover and let sit overnight at room temperature before frosting.
How to Serve Banana Bread Cake with Cream Cheese Frosting
This cake is beautiful on its own, but you can also sprinkle some chopped nuts or extra banana slices on top for added flavor and decoration. Serve it with a cup of coffee or tea for a delightful treat!
How to Store Banana Bread Cake with Cream Cheese Frosting
You can store leftover cake in an airtight container in the refrigerator for up to five days. Just make sure it’s well covered to keep it fresh.
Tips to Make Banana Bread Cake with Cream Cheese Frosting
- Make sure your bananas are well-ripened; this will give the cake a sweeter taste.
- Don’t overmix the batter; mix just until the ingredients are combined.
- Let the cake cool completely before frosting, so the frosting doesn’t melt.
Variation
You can add chocolate chips or chopped nuts to the batter for extra texture and flavor. It’s a fun twist on the classic banana bread!
FAQs
Q: Can I freeze this cake?
A: Yes! You can freeze the unfrosted cake for up to 3 months. Just wrap it well in plastic wrap.
Q: How do I know when the cake is done baking?
A: Insert a toothpick in the center of the cake. If it comes out with a few moist crumbs, it’s done.
Q: Can I use other types of frosting?
A: Absolutely! Cream cheese frosting is delicious, but you can also try chocolate or vanilla frosting for a different taste.
Banana Bread Cake with Cream Cheese Frosting
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mashed bananas (about 3 bananas)
- For the frosting:
- 1/2 cup (1 stick) butter, softened
- 1 bar (8 oz) cream cheese, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 2 tablespoons heavy whipping cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
- In a large bowl, cream together butter and sugar using a mixer until light and fluffy.
- Add eggs, sour cream, and vanilla extract. Mix until smooth.
- Gradually add flour, baking soda, and salt, mixing on low speed until just combined.
- Gently stir in mashed bananas until fully incorporated.
- Pour batter into the prepared baking dish and spread evenly.
- Bake for 25-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let cool completely.
- For the frosting: In a large bowl, beat together butter and cream cheese until smooth. Add vanilla extract, powdered sugar, and heavy cream, and mix until frosting is thick and creamy.
- Once the cake is completely cool, spread the frosting evenly over the top.
- Slice and serve, optionally garnishing with banana slices or chopped nuts.
Notes
For added texture, mix in chopped walnuts or chocolate chips into the batter. Store in the fridge for up to 5 days, or freeze the unfrosted cake for up to 3 months.