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Banana Bread Cake with Cream Cheese Frosting

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This Banana Bread Cake with Cream Cheese Frosting is the perfect dessert that marries the comforting flavors of banana bread with a decadent cake texture and a luscious, tangy frosting. It’s moist, flavorful, and offers the best of both worlds—perfect for any occasion.

Ingredients

  • ½ cup (1 stick) butter, softened
  • 1½ cups granulated sugar
  • 2 large eggs
  • 1 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup mashed ripe bananas (about 3 bananas)
  • ½ cup (1 stick) butter, softened (for frosting)
  • 8 oz cream cheese, softened
  • 1 teaspoon vanilla extract (for frosting)
  • 3 cups powdered sugar
  • 2 tablespoons heavy whipping cream

Instructions

  1. Preheat your oven to 350°F and prepare a 9×13-inch baking dish by greasing it or lining it with parchment paper.
  2. In a stand mixer or using a hand mixer, cream the softened butter and sugar together until light and fluffy.
  3. Add the eggs, sour cream, and vanilla extract to the mixture, and beat until fully combined.
  4. In a separate bowl, mix the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Gently fold in the mashed bananas until evenly distributed throughout the batter.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 25–35 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool completely in the pan before frosting.
  8. To make the frosting, beat the softened butter and cream cheese together until smooth and creamy. Add the vanilla extract, powdered sugar, and heavy whipping cream, and beat until the frosting is thick and fluffy.
  9. Once the cake is cooled, spread the cream cheese frosting evenly over the top. Slice and serve!

Notes

  • For a spiced twist, add a teaspoon of cinnamon or nutmeg to the batter.
  • For extra texture, mix in some chopped nuts, like walnuts or pecans, or even chocolate chips.
  • For a vegan version, replace the butter and cream cheese with plant-based versions and use non-dairy milk in place of sour cream.
  • To make individual servings, bake in smaller pans or muffin tins and adjust the baking time accordingly.
  • Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, let the cake sit at room temperature or microwave individual slices for about 10–15 seconds.
  • Freeze the cake before frosting it. Wrap tightly and freeze for up to 3 months. Thaw in the fridge before frosting and serving.

Nutrition

Find it online: https://lauracooks.com/banana-bread-cake-with-cream-cheese-frosting/