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Banana Bread Cake with Cream Cheese Frosting

A moist and tender banana bread cake topped with a tangy cream cheese frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour, sifted 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 unsalted butter, softened room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed adds depth
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk or 1/2 cup milk + 1/2 tablespoon lemon juice, rested 5 minutes
  • 1/4 cup 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 cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups 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

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan or two 9-inch round pans with parchment.
Mix Dry Ingredients
  1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
Cream Butter and Sugars
  1. In a large bowl, cream the softened butter with both sugars until pale and slightly fluffy, about 2-3 minutes.
Add Eggs and Banana
  1. Beat in the eggs one at a time, then stir in vanilla. Fold in mashed bananas until distributed.
Combine Ingredients
  1. 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.
Bake
  1. 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.
Cool and Frost
  1. Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before frosting.
  2. 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.
  3. Once cake is fully cool, spread frosting evenly. Garnish with chopped toasted walnuts or banana slices, if desired.

Notes

Use very ripe bananas for maximum flavor. For extra moistness, fold in 1/2 cup sour cream or Greek yogurt. Avoid overmixing after adding flour to keep a tender crumb. Store in an airtight container in the fridge for up to 4 days.