Dreamy Banana Bread Cake with Cream Cheese Frosting Recipe

Whipping up a delightful banana bread cake with cream cheese frosting sparks pure joy in any kitchen.

Soft, moist crumbs meld perfectly with tangy, smooth frosting for an irresistible treat.

Ripe bananas bring natural sweetness and depth to this classic dessert.

Home bakers adore how simple ingredients create such a memorable experience.

Creamy frosting adds a luxurious touch that turns an ordinary cake into something extraordinary.

Rich flavors and comforting textures make you want to slice into this delectable creation immediately.

You’ll find yourself coming back for another piece, guaranteed.

What Brings Fans Back to Banana Bread Cake

• Simplify Baking: Whip up this banana bread cake with minimal steps and basic kitchen tools, making it a breeze for bakers of all skill levels.
• Crowd-Pleasing Comfort: Packed with rich banana flavor and creamy frosting, this dessert guarantees smiles and satisfies sweet cravings for both kids and adults.
• Versatile Treat: Perfect for potlucks, family gatherings, breakfast, or a delightful afternoon snack that transforms overripe bananas into a mouthwatering dessert.
• Customize with Ease: Sprinkle nuts, add chocolate chips, or experiment with spices to make this recipe uniquely yours, offering endless delicious variations.

Banana Bread Cake with Frosting Ingredients

• Bananas: Ripe and mashed for rich, sweet flavor.
• Eggs: Binding agent for cake structure.
• Butter: Adds moisture and richness.
• Granulated Sugar, Brown Sugar: Provides sweetness and caramel notes.
• Sour Cream: Keeps cake moist and tender.
• Vanilla: Enhances overall flavor.

• All-Purpose Flour: Base for cake's texture.
• Baking Soda, Baking Powder: Leavening agents for rising.
• Salt: Balances sweetness.
• Cinnamon: Warm, aromatic spice.

• Cream Cheese, Butter: Creamy base for frosting.
• Powdered Sugar: Sweetens and thickens frosting.
• Vanilla: Adds depth to frosting flavor.
• Milk: Adjusts frosting consistency.

Cake Preparation for Banana Bread with Cream Cheese Frosting

Step 1: Prepare Baking Space

Warm up the oven to 350°F. Grab your 9×13-inch baking pan and coat it with butter or line with parchment paper for easy cake removal.

Step 2: Create Wet Mixture

• Ripe bananas (mashed)
• Eggs
• Melted butter
• Granulated sugar
• Brown sugar
• Sour cream
• Vanilla extract

Whisk everything together until the mixture looks smooth and well-blended.

Step 3: Mix Dry Components

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon

Gently fold the dry mixture into the wet ingredients, stirring carefully to avoid overmixing.

Step 4: Bake the Cake

Pour the batter into the prepared pan, smoothing the top with a spatula. Slide the pan into the preheated oven and bake for 35-40 minutes. Check doneness by inserting a toothpick – it should come out clean when the cake is ready. Allow the cake to cool completely.

Step 5: Whip Up Cream Cheese Frosting

• Softened cream cheese
• Softened butter

Gradually add powdered sugar, mixing until the frosting becomes smooth. Stir in vanilla extract and add milk to reach your desired consistency.

Step 6: Frost and Serve

Spread the creamy frosting evenly across the cooled cake. For extra flair, sprinkle with ground cinnamon or chopped nuts. Slice and enjoy your homemade banana bread cake!

Banana Bread Cake Tips for a Rich Cream Cheese Finish

• Choose Ripe Bananas: Use overripe, spotty bananas for maximum sweetness and deeper banana flavor.
• Prevent Tough Texture: Mix wet and dry ingredients gently, avoiding overmixing to keep the cake tender and soft.
• Control Moisture Level: Add sour cream to create a moist, rich texture that prevents the cake from becoming dry.
• Enhance Flavor Depth: Sprinkle ground cinnamon into the batter for a warm, aromatic undertone that complements banana's natural sweetness.
• Room Temperature Ingredients: Bring eggs, butter, and cream cheese to room temperature for smoother mixing and better cake consistency.

Proper Storage For Banana Bread Cake With Frosting

• Store covered with plastic wrap or in an airtight container for up to 5 days in the refrigerator. Keep frosted cake chilled to maintain freshness and prevent cream cheese frosting from spoiling.
• Wrap cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before frosting and serving.
• Place cake in freezer uncovered until frosting hardens, then wrap carefully in plastic wrap and foil. Store frozen for up to 2 months. Thaw in refrigerator for 4-6 hours before serving.
• Keep unfrosted cake at room temperature in a sealed container for 2-3 days. Frosted cake should not be left out for more than 2 hours due to cream cheese's perishable nature.

Tasty Ideas for Banana Bread Cake

• Pair with Sweet Sippers: Complement the rich banana bread cake with a warm mug of chai latte or a creamy hot chocolate, enhancing the cinnamon and sweet notes.
• Nutty Accompaniment: Serve alongside toasted almonds or pecans to add a delightful crunch and nutty depth that echoes the cake's warm, comforting flavors.
• Coffee Companion: Match the dessert with a smooth, medium-roast coffee or a caramel macchiato to balance the sweetness and highlight the cake's subtle spices.
• Dessert Wine Delight: Pour a glass of late-harvest Riesling or moscato, whose sweet and slightly acidic profile will beautifully contrast the cream cheese frosting's richness.

Banana Bread Cake Options

• Gluten-Free Banana Bread: Replace wheat flour with almond flour or gluten-free blend for celiac or gluten-sensitive individuals.
• Vegan Banana Cake: Substitute eggs with mashed banana or flax eggs, use coconut oil instead of butter, and create dairy-free cream cheese frosting using vegan cream cheese alternatives.
• Low-Sugar Banana Cake: Use monk fruit sweetener or stevia instead of granulated sugar, reduce overall sugar content, and incorporate sugar-free cream cheese frosting for diabetic-friendly option.
• Nutty Banana Bread: Add chopped walnuts, pecans, or almonds directly into batter for extra crunch and nutritional boost, enhancing texture and protein content.

FAQs

• Can I use overripe bananas for this recipe?

Absolutely! Overripe bananas are perfect for banana bread cake. They’re sweeter, softer, and mash easily, creating a more intense banana flavor and moist texture.

• Is it okay to substitute ingredients in this recipe?

Yes, you can make some substitutions. Replace sour cream with Greek yogurt, use oil instead of butter, or swap brown sugar with honey. Just be mindful that these changes might slightly alter the cake’s texture and taste.

• How do I know if my banana bread cake is fully baked?

Use the toothpick test. Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If it has wet batter, bake for a few more minutes.

• Can I make this cake gluten-free?

Yes, you can! Replace all-purpose flour with a gluten-free flour blend. Look for a blend that’s designed for baking to ensure the best texture and rise in your banana bread cake.

Tender Banana Bread Cake With Cream Cheese Frosting Recipe

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4.9 from 28 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Creamy, classic Banana Bread Cake with Cream Cheese Frosting brings nostalgic comfort to dessert tables. Luscious layers of moist banana-infused cake topped with silky frosting promise pure indulgence for anyone craving sweet satisfaction.

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Ingredients

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Main Ingredients:

• 1 1/2 cups mashed ripe bananas (about 3 large bananas)
• 2 cups all-purpose flour
• 1/2 cup unsalted butter, melted
• 2 large eggs

Sugars and Dairy:

• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

Leavening and Spices:

• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

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Instructions

1. Warm the cooking chamber to a precise 350°F (175°C), preparing the baking vessel by coating with a light layer of grease or draping with parchment paper to ensure effortless release.
2. Transform ripe bananas into a silky puree, then combine with eggs, liquefied butter, both white and amber sugars, tangy sour cream, and aromatic vanilla in a generous mixing vessel, whisking until the mixture achieves a harmonious, glossy texture.
3. In a separate container, delicately sift together flour, leavening agents, salt, and ground cinnamon, creating a cloud-like dry foundation. Gently marry the dry ingredients into the banana-rich mixture, folding with minimal disturbance to maintain the cake’s tender crumb.
4. Transfer the velvety batter into the prepared pan, smoothing the surface with a spatula to create an even landscape. Slide into the preheated oven and bake for 35-40 minutes, watching for a golden hue and checking doneness with a slender wooden probe that emerges clean and dry.
5. Allow the cake to cool completely, inviting it to rest and settle into its final form. Meanwhile, whip cream cheese and butter until they transform into a luxurious, pillowy consistency, gradually incorporating powdered sugar and a whisper of vanilla.
6. Once the cake has reached room temperature, lavish it with the silky cream cheese frosting, spreading with a gentle touch to create a smooth, inviting surface. Optional: Dust with a sprinkle of cinnamon or scatter chopped nuts for added texture and visual appeal.

Notes

• Overripe bananas create the most intense, sweet flavor and moist texture for this cake, so save those brown-spotted bananas!
• Use room temperature ingredients like eggs and cream cheese to ensure smooth blending and consistent mixing.
• Avoid overmixing the batter to prevent a tough, dense cake – stop stirring as soon as dry ingredients are just incorporated.
• For gluten-free adaptation, substitute all-purpose flour with a 1:1 gluten-free baking blend, which maintains similar texture and structure.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 310
• Sugar: 24 g
• Sodium: 190 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg