Banana Bread Cake with Cream Cheese Frosting
If there’s a single dessert that bridges the gap between “weeknight easy” and “company worthy,” it’s this Banana Bread Cake with Cream Cheese Frosting. Think: the familiar comfort of classic banana bread, but lighter, taller, and more tender like cake—finished with a cool, tangy swoop of cream cheese frosting. It’s the kind of bake that perfumes the whole house, slices cleanly for potlucks, and pairs perfectly with a mug of coffee or tea.
Below you’ll find a full, unaltered recipe, exactly as provided. Before that, I’ll walk you through why it works, how to get peak banana flavor, and the small, smart techniques that turn a good banana cake into a great one—without changing a single ingredient or step.
Why you’ll love this recipe
- Big banana flavor, soft cake crumb. Mashed, ultra‑ripe bananas bring both moisture and natural sweetness, while the butter and eggs give the cake lift and structure.
- Simple pantry ingredients. No buttermilk, sour cream, or specialty flours here—just everyday baking staples.
- Balanced frosting. The cream cheese topping is silky and pleasantly tangy, a cool contrast to the cake’s warmth and banana aroma.
- Bake‑and‑share friendly. A 9×13 pan means generous squares for gatherings, bake sales, or after‑school treats.
Ingredient spotlight (what each component does)
(This section explains the “why” behind the ingredients—not changing the recipe.)
- Ripe bananas (1 1⁄2 cups): The riper, the better—freckled or even mostly brown. They add moisture, sweetness, and banana esters that intensify during baking.
- All‑purpose flour: Provides the cake’s structure. Whisking it with baking soda and salt distributes leavening and seasoning evenly.
- Baking soda: Neutralizes banana acidity and helps the cake rise with a fine, tender crumb.
- Salt: Wakes up flavor and balances sweetness.
- Sugar + brown sugar: White sugar keeps the crumb light; brown sugar brings gentle molasses notes and extra moisture.
- Butter (in batter and frosting): For flavor and tenderness in the cake; for body and gloss in the frosting.
- Eggs: Bind, add richness, and help with lift.
- Vanilla: Rounds and deepens both cake and frosting flavors.
- Cream cheese + powdered sugar (frosting): Cream cheese adds tang and lush texture; powdered sugar sweetens and smooths.
Pro tips for flawless results
These tips keep the recipe intact while helping you nail texture and flavor every time.
- Use very ripe bananas. Spotty or mostly brown bananas mash more easily and taste more pronounced once baked.
- Measure the mash, not just the bananas. The recipe calls for 1 1⁄2 cups mashed—that’s your true target, regardless of banana size.
- Cream thoroughly. When you beat the butter with sugars until light and fluffy, you’re incorporating air that helps the cake rise tall.
- Add eggs one at a time. This keeps the batter smooth and prevents curdling.
- Don’t overmix the flour. Once the dry ingredients go in, mix just until you no longer see streaks. Overmixing develops gluten and can toughen the crumb.
- Check early. Ovens vary. Start checking at 28–30 minutes; the toothpick should come out clean or with a moist crumb, not wet batter.
- Cool completely before frosting. Warm cake will melt frosting and cause it to slide or soak in.
Make‑ahead, storage, and freezing
- Make‑ahead: Bake the cake, cool fully, then cover. Frost just before serving for the neatest slices.
- Room temperature: Unfrosted cake keeps well, covered, up to 2 days at cool room temp.
- Refrigeration: Once frosted, store covered in the refrigerator for freshness (cream cheese frosting likes it cool). Enjoy within 3–4 days.
- Freezing: Wrap unfrosted cake tightly and freeze up to 2 months. Thaw in the fridge overnight, bring to room temperature, then frost.
Serving ideas (that don’t change the recipe)
Keep the recipe exactly as written; then have fun with presentation:
- Shower the frosted cake with a light dusting of cinnamon or cocoa.
- Add a few banana chips or a sprinkle of chopped toasted nuts on top just before serving for texture.
- Serve slices with fresh berries to brighten the plate.
Troubleshooting
- Cake seems dense: Most often from undermixed butter/sugar at the start or overmixed flour at the end. Cream thoroughly first; mix gently last.
- Sank in the center: Usually underbaked or oven door opened early. Bake until a toothpick tests clean.
- Frosting too soft: Chill it for 10–15 minutes, then beat briefly to restore structure. Always frost a fully cooled cake.
The recipe (unchanged)
Banana Bread Cake with Cream Cheese Frosting
Get ready to indulge in a slice of pure bliss with this Banana Bread Cake topped with luscious cream cheese frosting! 📷📷
Ingredients:
- 1 1⁄2 cups mashed ripe bananas (about 3-4 bananas)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup unsalted butter, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Directions:
1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and mashed bananas until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually mix the dry ingredients into the banana mixture until just combined; don’t overmix!
6. Pour the smooth batter into the prepared baking pan, using a spatula to even out the top.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly!
8. While the cake cools, prepare the cream cheese frosting. Beat together the softened cream cheese, powdered sugar, softened butter, and vanilla until smooth and creamy.
9. Once your cake has completely cooled, spread that delicious cream cheese frosting evenly on top, with a generous hand!
10. Slice it up and serve! Enjoy each bite of this delightful banana bread cake—perfect for any occasion!
Step‑by‑step flow (what to look for at each stage)
- Creaming stage: Butter + sugars should look pale and expanded, with soft ridges. If it still looks sandy, keep going.
- Eggs & banana stage: After each egg, the batter should stay silky, not broken. When the banana goes in, the batter will loosen—that’s perfect.
- Dry ingredients in: Mix until the flour disappears. A few tiny lumps are okay; smoothness comes as it bakes.
- Baking: The cake will dome slightly and pull just a touch from the sides. The top should spring back lightly when tapped.
- Cooling & frosting: Wait until the pan is cool to the touch. Spread frosting edge to edge; for a clean finish, warm your offset spatula under hot water, dry it, then smooth the top.
FAQs
Can I use frozen bananas?
Yes—thaw completely and drain excess liquid before mashing so your batter isn’t too loose.
Do I need a mixer?
A hand mixer makes creaming easier, but you can cream with a sturdy whisk and patience. The frosting is best with a mixer for that ultra‑smooth finish.
How do I know my bananas are ready?
They should be deeply speckled or mostly brown and very fragrant. If they’re not there yet, see the tip below for quick ripening.
Any quick ripening tricks?
Place bananas in a brown paper bag to trap ethylene gas and speed ripening—or roast whole, unpeeled bananas on a baking sheet at 300°F (150°C) for 15–20 minutes, then cool and proceed. (Roasting concentrates sweetness and aroma.)
A simple baking timeline
- Prep: 15 minutes (gather, mash, measure, and cream).
- Bake: 30–35 minutes.
- Cool completely: ~1 hour on a rack (in the pan).
- Frost & slice: 10 minutes.
From first whisk to first slice, plan on about 2 hours, most of it hands‑off.
Final thoughts
This Banana Bread Cake with Cream Cheese Frosting captures everything we love about home baking: familiar ingredients, reliable technique, and a result that makes people smile. Keep this recipe handy for busy weeks, weekend brunches, or any time you’ve got a trio of spotty bananas on the counter. One pan, simple steps, and a generous blanket of frosting—comfort, elevated.
