This Banana Bread Cake with Cream Cheese Frosting takes everything you love about classic banana bread and transforms it into a soft, tender sheet cake. Ripe bananas keep it incredibly moist, while a rich, tangy cream cheese frosting adds just the right amount of sweetness. It’s simple to make, perfect for sharing, and guaranteed to disappear fast at any gathering or cozy night in.
Ingredients
- For the Banana Bread Cake:
- 1 ½ cups mashed ripe bananas (about 3–4 bananas)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar as a substitute)
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar (adjust to desired sweetness)
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven and pan: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Incorporate bananas and buttermilk: Mix in the mashed bananas. Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix just until combined do not overmix.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool the cake completely in the pan on a wire rack.
- Make the cream cheese frosting: In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, until the frosting is thick, smooth, and at your desired sweetness. Beat in the vanilla extract.
- Frost the cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. For a neater look, you can chill the cake briefly to set the frosting before slicing.
- Serve and store: Slice into squares or rectangles and serve. Store leftovers covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
Variation
- Nutty Banana Bread Cake: Fold ½–1 cup chopped toasted walnuts or pecans into the batter before baking for added crunch and flavor.
- Spiced Banana Cake: Add 1 teaspoon ground cinnamon and ¼ teaspoon nutmeg to the dry ingredients for a warmly spiced version, perfect for cooler weather.
- Banana Chocolate Chip Cake: Stir ¾–1 cup semisweet chocolate chips into the batter for a bakery-style treat that kids and adults both love.
Cooking Notes
- Pan size: A 9×13-inch pan yields a relatively tall, soft cake. For thinner slices or slightly shorter baking time, you can use a larger pan and start checking around 35 40 minutes.
- Doneness check: Because banana cakes stay moist, look for a clean toothpick in the center and edges that are set and lightly golden. Avoid overbaking to keep the crumb tender.
- Frosting consistency: If your frosting is too thick, add 1–2 teaspoons of milk at a time. If too thin, add more powdered sugar, a few tablespoons at a time, until it spreads smoothly and holds soft peaks.
Serving Suggestions
- 1. Chilled slices: Serve slightly chilled on warm days—the cream cheese frosting becomes delightfully fudgy and refreshing.
- 2. Brunch platter: Cut into small squares and add to a brunch spread alongside fresh berries, coffee, and tea.
- 3. Dessert upgrade: Warm a slice very gently, then top with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent dessert.
Tips
- 1. Mash bananas well: Mash until mostly smooth with just a few small lumps so they incorporate evenly into the batter and avoid dense pockets.
- 2. Room-temperature ingredients: Ensure butter, cream cheese, eggs, and buttermilk are at room temperature for a smoother batter and fluffier cake.
- 3. Make ahead: Bake the cake a day in advance, cool completely, and frost the next day. This makes it party-friendly and can actually improve the flavor.
Prep Time
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
Nutritional Information (Per Serving)
- Calories: ≈ 480
- Protein: ≈ 5 g
- Sodium: ≈ 260 mg
Frequently Asked Questions
- Can I make this cake ahead of time?
Yes. You can bake the cake a day in advance, cool it completely, then cover tightly and keep at room temperature. Frost the day you plan to serve, or frost and refrigerate, bringing it to room temperature before serving. - Can I freeze Banana Bread Cake?
Yes. Freeze the unfrosted cake (well wrapped) for up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, then frost. You can also freeze individual frosted slices on a tray, then wrap once solid. - Can I use frozen bananas?
Yes. Thaw frozen bananas completely, drain any excess liquid, then mash and measure. Very watery bananas can slightly increase baking time, so keep an eye on the cake near the end. - How do I keep the cake moist?
Avoid overbaking, use very ripe bananas, and store the cake covered. Refrigeration is necessary because of the cream cheese frosting, but letting slices sit at room temperature for 15–20 minutes before serving helps maintain a soft, moist texture.
Conclusion
This Banana Bread Cake with Cream Cheese Frosting is the perfect cross between cozy banana bread and a shareable party cake. Easy to mix, wonderfully moist, and crowned with a tangy-sweet frosting, it’s ideal for potlucks, birthdays, brunches, or anytime you’ve got ripe bananas on the counter. One pan, simple ingredients, and big flavor this one’s a keeper.
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Banana Bread Cake with Cream Cheese Frosting
- Total Time: 1 hour 15 minutes
- Yield: 12–15 servings 1x
- Diet: Vegetarian
Description
This Banana Bread Cake with Cream Cheese Frosting takes everything you love about classic banana bread and transforms it into a soft, tender sheet cake. Ripe bananas keep it incredibly moist, while a rich, tangy cream cheese frosting adds just the right amount of sweetness. It’s simple to make, perfect for sharing, and guaranteed to disappear fast at any gathering or cozy night in.
Ingredients
Scale
- For the Banana Bread Cake:
- 1 ½ cups mashed ripe bananas (about 3–4 bananas)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar as a substitute)
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar (adjust to desired sweetness)
- 1 teaspoon vanilla extract
Instructions
- 1. Prepare the oven and pan: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- 2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- 3. Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
- 4. Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5. Incorporate bananas and buttermilk: Mix in the mashed bananas. Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix just until combined—do not overmix.
- 6. Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool the cake completely in the pan on a wire rack.
- 7. Make the cream cheese frosting: In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, until the frosting is thick, smooth, and at your desired sweetness. Beat in the vanilla extract.
- 8. Frost the cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. For a neater look, you can chill the cake briefly to set the frosting before slicing.
- 9. Serve and store: Slice into squares or rectangles and serve. Store leftovers covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
Notes
- Use very ripe, spotty bananas for the sweetest flavor and moistest texture.
- If using the buttermilk substitute, let the milk and lemon juice/vinegar sit for 5–10 minutes before adding to the batter.
- This cake tastes even better the next day as the flavors meld and the crumb settles.
- If your kitchen is warm, chill the frosting for 10–15 minutes before spreading so it holds its shape better.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/12 of cake)
- Calories: ≈ 480
- Sugar: ≈ 47 g
- Sodium: ≈ 260 mg
- Fat: ≈ 23 g
- Saturated Fat: ≈ 14 g
- Unsaturated Fat: ≈ 8 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 65 g
- Fiber: ≈ 2 g
- Protein: ≈ 5 g
- Cholesterol: ≈ 95 mg
Keywords: banana bread cake, banana cake, cream cheese frosting, easy banana dessert, sheet cake
