Banana Bread Cake with Cream Cheese Frosting
A cozy twist on classic banana bread — this Banana Bread Cake is soft, moist, and layered with silky cream cheese frosting. Every bite blends sweet, ripe bananas with a tangy, creamy finish for the ultimate comfort dessert.
Equipment
- 9-inch Round Cake Pan
- Mixing Bowls
- Electric Mixer
- Whisk
- rubber spatula
- Cooling Rack
- Oven
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas about 3 medium bananas
- 1/4 cup sour cream
- 1 tsp vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar with an electric mixer until pale and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating after each addition. Mix in mashed bananas, sour cream, and vanilla extract until smooth.
- Gradually fold in dry ingredients until just combined. Do not overmix.
- Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- To make frosting: Beat cream cheese and butter together until smooth. Add powdered sugar gradually, then vanilla extract. Beat until fluffy and spreadable.
- Spread frosting evenly over the cooled cake. Slice and serve for a cozy, banana-sweet treat.
Notes
For extra flavor, add chopped walnuts or a sprinkle of cinnamon to the batter. The cake can be baked in a square or loaf pan if preferred. Store covered in the refrigerator for up to 5 days.