Introduction

This Amazing Banana Bread Cake with Cream Cheese Frosting is a moist, flavorful treat that’s perfect for any occasion. The rich banana flavor pairs beautifully with a creamy, tangy frosting for an irresistible dessert.

A close-up of a single square slice of banana cake with two visible layers: the bottom thick layer is a moist, light brown cake with small darker specks spread throughout, showing a soft texture with a bite taken out of one side; the top thinner layer is a creamy white frosting, smooth and slightly fluffy, sprinkled with small light brown chopped nuts and topped with two thin banana slices near the edge. The slice is on a white plate with a smooth surface, set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Heat the oven to 350°F (175°C). Prepare a 9×13-inch baking dish by spraying it with cooking spray. Set aside.
Step 2: In a large bowl, use a hand mixer or stand mixer with a paddle attachment to cream together the softened butter and granulated sugar until light and fluffy. The mixture may look crumbly at first, but continue beating for a few minutes until it becomes fluffy.
Step 3: Add the eggs, sour cream, and vanilla extract. Mix until fully combined and creamy.
Step 4: Add the all-purpose flour, baking soda, and salt. Blend on low speed just until the dry ingredients are incorporated.
Step 5: Gently fold in the mashed bananas. Pour the batter into the prepared baking dish and spread it evenly.
Step 6: Bake for 25-35 minutes or until a toothpick inserted into the center comes out with moist crumbs or clean. If the toothpick has wet batter, bake a few minutes longer. The edges and top should be lightly browned.
Step 7: Allow the cake to cool completely before frosting. You can frost and serve immediately or cover the cake tightly and let it sit at room temperature overnight, then frost just before serving.
Step 8: To make the cream cheese frosting, beat the softened butter and cream cheese together until smooth.
Step 9: Add the vanilla extract, powdered sugar, and heavy whipping cream. Beat starting on low speed and increase as needed until the frosting forms thick peaks. Adjust consistency with more powdered sugar or cream as desired. The frosting should be thick enough to cut cleanly.
Step 10: Cut the cake into squares and garnish each piece with banana slices and chopped walnuts, if desired.

Tips & Variations

Use very ripe bananas for the best natural sweetness and moisture.
If you don’t have heavy whipping cream, substitute with whole milk but start with 1 tablespoon and add more gradually.
For extra texture, stir in ½ cup chopped walnuts or pecans into the batter before baking.
You can swap sour cream for Greek yogurt if preferred; it will keep the cake moist.

Storage

Store the banana bread cake covered tightly in the refrigerator for up to 4 days. The cream cheese frosting keeps best chilled. To reheat, let a slice come to room temperature or microwave for 10-15 seconds if preferred warm.

How to Serve

The image shows a white rectangular dish filled with 15 square slices of a creamy white frosted dessert arranged in a 3 by 5 grid. Each slice has one or two banana slices placed on top near the center, and a sprinkle of small crushed nuts spread evenly over the frosting. The frosting appears smooth and thick, covering each square completely. The cake base beneath the frosting is not clearly visible, but the edges hint at a light brown color. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this banana bread cake?

Yes, you can freeze the unfrosted cake wrapped tightly in plastic wrap for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.

What can I use instead of sour cream?

Greek yogurt is a great substitute for sour cream and will add similar moisture and tang to the cake.