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Banana Bread Cake with Cream Cheese Frosting

Moist slice of Banana Bread Cake with Cream Cheese Frosting, topped with banana slices and chopped nuts on a white plate.

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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.

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
  2. In a large bowl, beat butter and sugar together until light and fluffy.
  3. Add eggs, sour cream, and vanilla extract. Blend until smooth and creamy.
  4. Add flour, baking soda, and salt. Mix on low speed just until combined.
  5. Fold in the mashed bananas gently until evenly distributed.
  6. Pour the batter into the prepared baking dish and smooth the top.
  7. Bake for 25–35 minutes, or until a toothpick inserted comes out with moist crumbs.
  8. Let the cake cool completely before frosting.
  9. To make the frosting, beat together butter and cream cheese until smooth.
  10. Add vanilla extract, powdered sugar, and heavy cream. Beat until thick and fluffy.
  11. 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.

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