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