Banana Bread Cake with Cream Cheese Frosting
Description
Banana Bread Cake with Cream Cheese Frosting combines the moist, comforting texture of classic banana bread with the soft crumb of a homemade cake. Made with ripe bananas, warm cinnamon, and topped with a rich, tangy cream cheese frosting, this dessert is perfect for birthdays, afternoon tea, brunch, holidays, or whenever you have overripe bananas to use. It’s easy to prepare and stays moist for several days.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Cooling Time: 45 minutes
- Total Time: About 1 hour 45 minutes
- Difficulty: Easy
- Cuisine: American
- Course: Dessert
- Servings: 12 slices
Ingredients
For the Banana Bread Cake
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups mashed ripe bananas (about 3–4 bananas)
- ½ cup (120ml) sour cream or Greek yogurt
- ¼ cup (60ml) milk
Optional Mix-ins
- ½ cup chopped walnuts
- ½ cup pecans
- ½ cup chocolate chips
For the Cream Cheese Frosting
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnish
- Banana slices
- Chopped walnuts
- Toasted pecans
- Cinnamon dusting
- Caramel drizzle
Instructions
Step 1: Prepare the Oven
- Preheat oven to 350°F (175°C).
- Grease and line a 9×13-inch baking pan.
Step 2: Mix Dry Ingredients
In a bowl combine:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Nutmeg
Whisk well.
Step 3: Cream Butter and Sugars
Beat together:
- Butter
- Granulated sugar
- Brown sugar
Beat until light and fluffy (about 3 minutes).
Step 4: Add Wet Ingredients
Mix in:
- Eggs (one at a time)
- Vanilla
- Mashed bananas
- Sour cream
- Milk
Mix until smooth.
Step 5: Combine
Gradually fold dry ingredients into wet ingredients.
Do not overmix.
Fold in nuts or chocolate chips if using.
Step 6: Bake
Pour batter into prepared pan.
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
Cool completely before frosting.
Step 7: Make Frosting
Beat together:
- Cream cheese
- Butter
Add:
- Powdered sugar
- Vanilla
- Salt
Beat until fluffy and smooth.
Step 8: Frost the Cake
Spread frosting evenly over the cooled cake.
Decorate with chopped nuts or banana slices if desired.
Slice and serve.
Chef’s Notes
- Very ripe bananas produce the sweetest flavor.
- Brown sugar adds moisture and a slight caramel taste.
- Full-fat cream cheese gives the best frosting texture.
- Chill the cake for 20 minutes after frosting for cleaner slices.
- Toast nuts before adding them for extra flavor.
Expert Tips
✔ Use bananas with lots of brown spots.
✔ Measure flour correctly by spooning it into the measuring cup.
✔ Don’t overmix the batter.
✔ Let the cake cool completely before frosting.
✔ Refrigerate leftovers because of the cream cheese frosting.
✔ Add a teaspoon of lemon juice to mashed bananas to reduce browning if preparing ahead.
Serving Suggestions
Serve with:
- Fresh strawberries
- Coffee
- Hot tea
- Vanilla ice cream
- Salted caramel sauce
- Whipped cream
- Toasted walnuts
Storage
Refrigerator
Store covered for 4–5 days.
Freezer
Freeze unfrosted cake for up to 3 months.
Cream cheese frosting is best made fresh.
Nutritional Information (Per Serving)
Approximate values.
- Calories: 390
- Protein: 5g
- Carbohydrates: 49g
- Fat: 20g
- Saturated Fat: 11g
- Fiber: 2g
- Sugar: 33g
- Cholesterol: 75mg
- Sodium: 230mg
- Potassium: 220mg
- Calcium: 70mg
- Iron: 1.5mg
Health Benefits
- Bananas provide potassium, vitamin B6, and natural sweetness.
- Cream cheese contributes calcium and protein.
- Eggs add high-quality protein and essential nutrients.
- Greek yogurt or sour cream helps create a moist, tender crumb.
- Walnuts or pecans (if added) supply healthy fats, vitamin E, and omega-3 fatty acids.
- Homemade cakes allow better control over ingredients and sweetness compared to many store-bought desserts.
Frequently Asked Questions (Q&A)
1. Can I use frozen bananas?
Yes. Thaw them completely and drain any excess liquid before mashing.
2. Can I make this cake ahead of time?
Yes. Bake the cake a day in advance, wrap it well, and frost it before serving or refrigerate the frosted cake.
3. Can I make cupcakes instead?
Yes. Fill cupcake liners about two-thirds full and bake for 18–22 minutes.
4. Can I reduce the sugar?
Yes. You can reduce the sugar in the cake by about ¼ cup with only a slight change in texture and sweetness.
5. Can I make it without frosting?
Absolutely. The cake is delicious on its own and resembles a classic banana bread.
6. How do I know when it’s done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.
7. Why is my cake dense?
Common causes include overmixing the batter, using too much flour, or baking with bananas that are not fully ripe.
8. Can I add chocolate chips?
Yes. Fold in about ½ cup of semi-sweet or dark chocolate chips for extra richness.
9. Can I use whole wheat flour?
Yes. Replace up to half of the all-purpose flour with whole wheat flour for a heartier texture.
10. Do I need to refrigerate the frosted cake?
Yes. Because of the cream cheese frosting, keep the cake refrigerated and let slices sit at room temperature for 15–20 minutes before serving for the best flavor and texture.