Moist, flavorful, and irresistibly tender, this amazing banana bread cake with cream cheese frosting is a must-try dessert for any occasion. It’s the perfect way to use up overripe bananas and elevate a classic favorite.
Each bite is soft and rich with real banana flavor, balanced by a thick, tangy cream cheese frosting that’s smooth as silk. This banana bread cake makes a beautiful addition to any dessert table.
Main Ingredients That Make This Banana Bread Cake Amazing
- Ripe bananas – The heart of the cake, mashed bananas provide natural sweetness and moisture while infusing every bite with pure banana flavor.
- Sour cream – Adds a tangy richness that keeps the crumb soft and tender without being overly sweet.
- Butter – Both in the cake and frosting, butter delivers richness and a smooth mouthfeel.
- Granulated sugar – Sweetens the cake and helps achieve that perfect golden crust.
- All-purpose flour – Provides structure while still allowing for a light, fluffy texture.
- Eggs – Bind the ingredients and add lift for a cakey banana bread finish.
- Cream cheese – The star of the frosting, lending a creamy tang that complements the banana base beautifully.
- Powdered sugar – Ensures a silky-smooth frosting that spreads and sets perfectly.
- Heavy cream – Lightens the frosting texture just enough, making it luxuriously spreadable.
Quick Overview: How to Make This Banana Bread Cake with Cream Cheese Frosting
Start by creaming the butter and sugar until fluffy, then blend in the eggs, sour cream, and vanilla. Fold in the dry ingredients, followed by mashed bananas, creating a thick, rich batter.
Pour into a greased 9×13 pan and bake until golden with set edges and a soft center. Cool completely before slathering on the luscious cream cheese frosting made by whipping together butter, cream cheese, vanilla, powdered sugar, and heavy cream.
Slice into squares, and for an elegant touch, garnish with banana slices and chopped walnuts right before serving.
Pro Tips & Sweet Twists for the Best Banana Bread Cake
To achieve the fluffiest texture, ensure your butter is fully softened before beating—it helps incorporate air. Use full-fat sour cream and real cream cheese for the richest flavor and ideal moisture.
Want a flavor twist? Add a teaspoon of cinnamon or nutmeg to the batter for a warm spice note, or mix in mini chocolate chips for a more decadent take. Chopped pecans or walnuts can be folded into the batter for added crunch and a toasty depth.
This cake also shines as a layered dessert. Double the recipe and bake in two pans for a stacked version with frosting between each layer—perfect for celebrations.
Keeping It Fresh: How to Store Banana Bread Cake Like a Pro
After frosting, this banana bread cake should be stored in the refrigerator, tightly covered to preserve the cream cheese frosting’s integrity. Let it chill for at least an hour before serving for a cleaner cut and richer taste.
If making ahead, bake the cake and let it cool completely, then cover with foil and leave at room temperature overnight. Frost the next day and chill until serving. Leftovers can be stored in the fridge for up to 4 days.
Avoid freezing the frosted cake, as the texture of cream cheese frosting may change. However, the unfrosted cake freezes beautifully—just wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge before frosting.
Banana Bread Cake with Cream Cheese Frosting
Ingredients
Banana Cake
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups granulated sugar
- 1 cup sour cream preferably full-fat
- 1/2 cup 1 stick butter, softened
- 2 large eggs
- 1 cup mashed bananas approximately 3 ripe bananas
- 1 teaspoon baking soda
- 2 cups all-purpose flour
Cream Cheese Frosting
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 bar 8 oz full-fat cream cheese
- 2 tablespoons heavy whipping cream
- 1/2 cup 1 stick butter, softened
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish with cooking spray and set aside.
- Using a hand mixer or a stand mixer with a paddle attachment, cream together the butter and granulated sugar in a large bowl until the mixture becomes fluffy and light in texture.
- Incorporate the eggs, sour cream, and vanilla extract, blending until the mixture is smooth and cohesive.
- Sift in the flour, baking soda, and salt. Blend on a low speed just until the dry ingredients are fully combined with the wet mixture.
- Fold in the mashed bananas by hand to retain their texture. Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 25 to 35 minutes, or until a toothpick inserted into the center emerges with moist crumbs or is clean. Avoid underbaking—ensure the top and edges are lightly golden.
- Cool the cake completely in the pan before proceeding to frost. It can be covered tightly and left at room temperature overnight before frosting, if desired.
To prepare the frosting:
- Beat the softened butter and cream cheese in a large bowl until fully integrated and smooth. Add vanilla extract, powdered sugar, and heavy cream. Begin mixing on low speed, increasing as needed until the frosting reaches a thick, spreadable consistency.
- Adjust with additional powdered sugar or a minimal amount of milk if necessary, but the frosting should remain firm enough to hold its shape when cut.
- Frost the cooled cake evenly. Prior to serving, optionally garnish each slice with banana rounds and a sprinkle of chopped walnuts.
