Introduction:
If you love banana bread and can’t resist a good slice of cake, this Banana Bread Cake with Cream Cheese Frosting brings the best of both worlds together.
It’s tender, moist, and full of rich banana flavor, topped with a luscious cream cheese frosting that adds the perfect tangy contrast. Whether you’re baking for a celebration, a cozy weekend treat, or just to use up ripe bananas, this cake is a guaranteed crowd-pleaser.
Simple to make yet impressive enough for guests, it’s a sweet comfort food classic you’ll want to make again and again.
Ingredients You’ll Need
For the Banana Cake:
2 cups all-purpose flour
1 ½ tsp baking soda
1 tsp baking powder
½ tsp salt
½ tsp ground cinnamon (optional, for warmth)
½ cup unsalted butter , softened
1 ½ cups granulated sugar
2 large eggs , room temperature
2 tsp vanilla extract
3–4 ripe bananas , mashed (about 1 ½ cups)
½ cup buttermilk , room temperature
For the Cream Cheese Frosting:
8 oz cream cheese , softened
½ cup unsalted butter , softened
4 cups powdered sugar , sifted
1 tsp vanilla extract
Pinch of salt
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) . Grease and flour two 8-inch round cake pans or line them with parchment paper for easy removal.
Step 2: Make the Banana Cake Batter
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Stir in the mashed bananas until fully incorporated.
Alternate adding the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
Step 3: Bake the Cake Layers
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 25–30 minutes , or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 4: Make the Cream Cheese Frosting
In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated.
Add the vanilla extract and a pinch of salt. Increase the speed to medium-high and beat for 2–3 minutes, until light and fluffy.
How to Store:
Refrigerator: Because of the cream cheese frosting, it’s best to store the cake in the fridge. Cover it tightly with plastic wrap or keep it in an airtight container. It will stay fresh for up to 5 days.
Room Temperature (Unfrosted Only): If you haven’t frosted the cake yet, you can store the banana cake layers at room temperature, tightly wrapped, for up to 2 days.
Freezer: Both the frosted and unfrosted cake can be frozen. Wrap individual slices or entire layers in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Variations and Tips:
Variations:
Nutty Crunch: Fold ½ to 1 cup of chopped walnuts or pecans into the batter for added texture and a nutty twist.
Chocolate Chip Delight: Stir in ¾ cup of mini chocolate chips for a banana-chocolate combo everyone will love.
Spiced Up: Add a pinch of nutmeg or allspice along with the cinnamon for a warm, cozy flavor.
Cupcake Version: Pour the batter into lined muffin tins and bake at 350°F for 18–22 minutes for perfect banana cupcakes.
Sheet Cake Shortcut: Pour the batter into a 9×13-inch pan and bake for 35–40 minutes. Great for potlucks or casual gatherings!
Tips:
Banana Ripeness Matters: Use overripe bananas with lots of brown spots for the best flavor and sweetness.
Don’t Overmix: Stir the batter just until combined to keep the cake tender and fluffy.
Room Temp Ingredients: Make sure your eggs, butter, buttermilk, and cream cheese are at room temperature for smoother mixing and better texture.
Smooth Frosting: Sift the powdered sugar to avoid lumps in your cream cheese frosting.
Level Layers: Use a serrated knife to trim the cake layers if needed for even stacking.
Nutritional Information
Per slice (based on 12 servings):
Calories: ~450
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 75mg
Sodium: 280mg
Total Carbohydrates: 61g
Dietary Fiber: 1g
Sugars: 41g
Protein: 4g
Calcium: ~6% DV
Iron: ~8% DV
Potassium: ~220mg