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Banana Bread Cake with Cream Cheese Frosting

Exceptionally moist and infused with rich banana flavor, this banana bread cake is finished with a decadent cream cheese frosting. Ideal for repurposing ripe bananas, the cake can be served chilled or at room temperature. Each square may be elegantly topped with banana slices and chopped walnuts for an added touch of texture and flair.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes

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 9x13-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.

Notes

For optimal texture and flavor, use full-fat sour cream and cream cheese. If substituting heavy cream with a lower-fat milk, reduce the quantity and adjust carefully. Cake can be made a day ahead and stored covered at room temperature before frosting. Refrigerating for a few hours post-frosting enhances the flavor and firmness.