Banana Bread Cake with Cream Cheese Frosting
Introduction
I still remember the first time I baked this Banana Bread Cake with Cream Cheese Frosting: a rainy Saturday, overripe bananas begging to be used, and the smell of cinnamon warming the kitchen as my daughter perched on the counter to taste the batter. It felt like turning a cozy, familiar banana loaf into something celebratory and a little bit fancy. The crumb was tender and moist, the frosting tangy and silky, and the whole house felt hugged by flavor.
This recipe became our quick fix for birthdays, school mornings, and whenever we needed a comfort dessert. It’s special because it transforms humble pantry staples into a cake that feels indulgent but homey at the same time. I often share it with neighbors, and they ask for the recipe because the texture and frosting balance are just right. For readers who love both classic and creative bakes, this cake is a winner; if you enjoy exploring savory and sweet baked goods too, you might like this savory crabmeat cheesecake.
What Makes This Recipe Special
This cake is special because it’s quick, forgiving, and consistently crowd-pleasing. Ripe bananas and a touch of brown sugar create deep, caramel-like banana flavor while buttermilk and oil keep the crumb moist for days. The cream cheese frosting adds a bright, slightly tangy contrast that keeps each bite from feeling too sweet.
Why you’ll love it:
- Family-approved: simple enough for everyday, elegant enough for celebrations.
- Time-friendly: active prep about 15 minutes, hands-off baking about 40-50 minutes.
- Flexible: easy swaps for dairy-free or gluten-free diets with smart substitutions.
Ingredients You’ll Need
For the Cake:
- 2 cups (250 g) all-purpose flour sifted for lightness; gluten-free 1:1 blend may be used
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 cup (115 g) unsalted butter, softened room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (110 g) brown sugar, packed adds depth
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120 ml) buttermilk or 1/2 cup milk + 1/2 tablespoon lemon juice, rested 5 minutes
- 1/4 cup (60 ml) vegetable oil keeps cake moist
- 3 very ripe bananas, mashed (about 1 1/2 cups) spotty skin for best flavor
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (55 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons lemon juice or milk, to adjust consistency
- Optional: toasted walnuts or banana slices for garnish
Notes:
- Use very ripe bananas for maximum flavor. If using dairy-free substitutions, choose vegan cream cheese and butter alternatives.
How to make Banana Bread Cake with Cream Cheese Frosting
Step 1: Preheat and prep
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan or two 9-inch round pans with parchment. This helps release the cake cleanly.
Step 2: Dry ingredients
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
Step 3: Cream butter and sugars
- In a large bowl, cream the softened butter with both sugars until pale and slightly fluffy, about 2-3 minutes with a mixer on medium. This adds lift and tenderness.
Step 4: Add eggs and banana
- Beat in the eggs one at a time, then stir in vanilla. Fold in mashed bananas until distributed. The batter will look thick and fragrant.
Step 5: Alternate dry and wet
- Add the dry ingredients in three parts, alternating with buttermilk and oil in two additions: dry – wet – dry – wet – dry. Mix until just combined; do not overmix. The batter should be thick but pourable.
Step 6: Bake
- Pour batter into prepared pan and smooth the top. Bake at 350°F (175°C) for 40-50 minutes (9×13) or 30-35 minutes (9-inch rounds), until a toothpick inserted into the center comes out with a few moist crumbs. The top should be golden and slightly springy.
Step 7: Cool completely
- Let the cake cool in the pan 10-15 minutes, then transfer to a wire rack to cool completely before frosting. Frosting a warm cake will cause the frosting to slide.
Step 8: Make the frosting
- Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and 1 tablespoon lemon juice. Adjust thickness with additional lemon juice or milk; aim for spreadable but not runny.
Step 9: Frost and decorate
- Once cake is fully cool, spread frosting evenly with an offset spatula. Garnish with chopped toasted walnuts or thin banana slices, if desired. Chill 15-20 minutes for easier slicing.
Tips & Recipe Variations
- Use very ripe bananas for the sweetest, most aromatic flavor.
- For extra moistness, fold in 1/2 cup sour cream or Greek yogurt.
- Avoid overmixing after adding flour to keep a tender crumb.
- Gluten-free option: swap flour for a cup-for-cup GF blend and add 1/4 teaspoon xanthan gum if blend lacks it.
- Dairy-free option: use full-fat coconut yogurt or vegan cream cheese and a neutral oil instead of butter.
- Storage: refrigerate frosted cake in an airtight container for up to 4 days. Unfrosted slices freeze well up to 3 months.
- Reheating: warm a slice in the microwave 10-15 seconds for a freshly-baked feel.
How to Serve
- Serve slightly chilled or at room temperature with a dusting of cinnamon or extra chopped nuts.
- Pair with a cup of coffee, chai, or a lightly sweet white wine for dessert occasions.
- For brunch, serve with fresh berries and a dollop of Greek yogurt.
- Portioning tip: cut into 12 squares for generous slices or 16 for smaller servings. Approximate calories per slice (1/12): ~350-420 kcal depending on frosting thickness.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. Bake the cake and freeze unfrosted layers wrapped in plastic for up to 3 months. Thaw overnight and frost before serving.
Q: Can I freeze the leftovers?
A: Absolutely. Frosted cake slices can be frozen for up to 2 months; wrap tightly to avoid freezer burn. Thaw in the fridge overnight.
Q: What can I use instead of cream cheese for frosting?
A: Try mascarpone for a richer flavor or a dairy-free cream cheese alternative for vegan needs.
Q: How do I prevent the cake from becoming dense?
A: Use ripe bananas but avoid overmixing the batter once the flour is added. Ensure baking soda/powder are fresh.
Q: Can I make this recipe nut-free?
A: Yes. Omit nuts from the batter and garnish, and use safe substitutions for crunchy texture like toasted oats.
Review
“This Banana Bread Cake with Cream Cheese Frosting quickly became our weekend staple. The cake stays moist for days and the frosting isn’t too sweet. Guests always ask for the recipe I now get texted photos of people’s attempts. Absolute comfort food.” – A happy baker
Conclusion
In closing, this Banana Bread Cake with Cream Cheese Frosting is one of those recipes I return to when I want something that feels both comforting and a little bit special. It brings family together with minimal fuss and maximum flavor. If you want to compare techniques or see a close variation, check out this detailed guide for more inspiration: Amazing Banana Bread Cake with Cream Cheese Frosting …
I hope you try it soon, leave a comment about how it turned out, and share with someone who loves warm, buttery banana flavor.
Banana Bread Cake with Cream Cheese Frosting
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan or two 9-inch round pans with parchment.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
- In a large bowl, cream the softened butter with both sugars until pale and slightly fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then stir in vanilla. Fold in mashed bananas until distributed.
- Add the dry ingredients in three parts, alternating with buttermilk and oil in two additions: dry – wet – dry – wet – dry. Mix until just combined; do not overmix.
- Pour batter into prepared pan and smooth the top. Bake at 350°F (175°C) for 40-50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before frosting.
- Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and 1 tablespoon lemon juice. Adjust thickness with additional lemon juice or milk.
- Once cake is fully cool, spread frosting evenly. Garnish with chopped toasted walnuts or banana slices, if desired.
Notes
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