Why You’ll Love This Recipe
Banana bread is a beloved treat, but turning it into a cake with cream cheese frosting makes it a whole new level of indulgence. The moist banana cake, enhanced by ripe bananas and sour cream, pairs beautifully with the smooth and tangy cream cheese frosting. It’s an easy recipe to follow, making it perfect for beginner bakers. Plus, it’s a great way to use up overripe bananas. This cake is versatile enough for breakfast, snacks, or dessert and can be served on any occasion.
Ingredients
Banana Cake:
- 1/2 cup (1 stick) butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 cup sour cream (full-fat is best)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mashed bananas (about 3 bananas)
Cream Cheese Frosting:
- 1/2 cup (1 stick) butter, softened
- 1 bar (8 oz) cream cheese (full-fat is best)
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 2 tablespoons heavy whipping cream
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the sour cream and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the mashed bananas until evenly distributed.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before frosting.
Cream Cheese Frosting:
- In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Add the vanilla extract and beat until well combined.
- Gradually add the powdered sugar, beating well after each addition.
- Add the heavy whipping cream and beat until the frosting is light and fluffy.
- Spread the frosting evenly over the cooled cake.
Servings and Timing
- Servings: 12
- Prep time: 15 minutes
- Bake time: 25-30 minutes
- Total time: 45-50 minutes
Variations
Feel free to customize this recipe by adding mix-ins such as chopped nuts, chocolate chips, or dried fruits. For added warmth, you can also include a sprinkle of cinnamon or nutmeg in the batter. You can also make this cake into cupcakes by adjusting the bake time to 18-22 minutes.
Storage/Reheating
To keep the cake fresh:
- Room temperature: Store the cake in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, refrigerate the cake in an airtight container for up to 1 week.
- Freezer: Freeze the cake (without frosting) for up to 3 months. Wrap it in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.
FAQs
Can I use frozen bananas for this recipe?
Yes, thaw frozen bananas completely and drain any excess liquid before mashing them.
Can I make this recipe into cupcakes?
Yes! Line a muffin tin with cupcake liners, fill them about 2/3 full, and bake for 18-22 minutes at 350°F (175°C).
Can I make this recipe ahead of time?
Yes, you can bake the cake ahead of time. Store it tightly wrapped in plastic wrap in the refrigerator for up to two days before frosting.
Can I use low-fat ingredients in this recipe?
Using low-fat ingredients may affect the richness of the cake. For the best results, use full-fat sour cream and cream cheese.
How can I make this recipe gluten-free?
Use a gluten-free flour blend instead of all-purpose flour to make this recipe gluten-free.
Can I add nuts to the batter?
Yes, feel free to add chopped walnuts or pecans to the batter for some extra crunch and flavor.
How should I store leftover frosting?
Leftover frosting can be stored in the refrigerator in an airtight container for up to 1 week. Let it come to room temperature before using it again.
How can I prevent the cake from being too dense?
Make sure not to overmix the batter after adding the dry ingredients, as this can lead to a denser texture.
Can I freeze the frosted cake?
It’s best to freeze the cake without frosting. Add the frosting after thawing.
Is it necessary to use sour cream?
Sour cream helps keep the cake moist and adds richness, but you can substitute it with plain yogurt if needed.
Conclusion
This Banana Bread Cake with Cream Cheese Frosting is a delicious and indulgent treat that transforms the classic banana bread into a show-stopping dessert. The moist banana cake combined with the tangy cream cheese frosting makes it a perfect dessert or snack. Easy to make and customizable, this recipe is sure to become a family favorite!
