Banana Bread Cake with Cream Cheese Frosting
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Moist and fluffy banana bread cake topped with rich cream cheese frosting, perfect for using overripe bananas and serving at gatherings.
- Author: gemma
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 1/2 cup (1 stick) butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 cup full-fat 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)
- Cream Cheese Frosting:
- 1/2 cup (1 stick) butter, softened
- 8 oz full-fat cream cheese
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 2 tablespoons heavy whipping cream
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- In a large bowl, beat butter and sugar together until light and fluffy.
- Add eggs, sour cream, and vanilla extract. Blend until smooth and creamy.
- Add flour, baking soda, and salt. Mix on low speed just until combined.
- Fold in the mashed bananas gently until evenly distributed.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25–35 minutes, or until a toothpick inserted comes out with moist crumbs.
- Let the cake cool completely before frosting.
- To make the frosting, beat together butter and cream cheese until smooth.
- Add vanilla extract, powdered sugar, and heavy cream. Beat until thick and fluffy.
- Frost the cooled cake, slice into squares, and garnish with banana slices and chopped walnuts if desired.
Notes
- Use only ripe or overripe bananas for best flavor and moisture.
- Use full-fat sour cream and cream cheese for richer taste and better texture.
- Do not frost until the cake is completely cooled.
- Store in fridge for up to 4 days; cover tightly with foil or plastic wrap.
- The cake can be made a day in advance and frosted the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 39g
- Sodium: 294mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 57mg