If you love the flavor of banana bread and the soft texture of cake, this Banana Bread Cake with Cream Cheese Frosting is the best of both worlds. Imagine the sweet, warm aroma of ripe bananas, the moist crumb of your favorite quick bread, and the tangy richness of a classic cream cheese frosting — all in one stunning, crowd-pleasing dessert.
This cake is perfect for any occasion: birthdays, brunches, potlucks, or even a cozy weekend baking project. It’s deceptively simple, yet full of bold banana flavor, soft and tender from the sour cream, and topped with a cloud of smooth, tangy cream cheese frosting. Unlike traditional banana bread, this version is fluffier, taller, and decadent enough to stand proudly as dessert.
Why You’ll Love Banana Bread Cake with Cream Cheese Frosting
- Banana Bread Upgrade: Same cozy flavor, but lighter and more cake-like.
- No Fancy Tools Required: Just bowls, a hand mixer, and a cake pan.
- Deliciously Moist: Sour cream and ripe bananas keep the crumb ultra soft.
- Velvety Frosting: Cream cheese frosting complements the banana flavor perfectly.
- Perfect for Ripe Bananas: A great way to use up overripe bananas.
- Freezer-Friendly: Bake now and freeze slices for future cravings.
Ingredients You’ll Need
For the Cake:
- 1 ½ cups all-purpose flour
Be sure to measure with the spoon-and-level method. - 1 teaspoon baking soda
Provides lift and balances acidity from bananas and sour cream. - ¼ teaspoon salt
Enhances overall flavor. - ½ cup unsalted butter, softened
Room temperature helps with easy creaming. - 1 cup granulated sugar
For sweetness and structure. - 2 large eggs
Adds richness and binds the cake together. - 1 cup mashed ripe bananas (about 3 bananas)
The riper, the better. Brown spots = more flavor. - ¼ cup sour cream
Keeps the crumb moist and tender. - 1 teaspoon vanilla extract
Adds a warm, sweet aroma.
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
Use full-fat for the creamiest texture. - ¼ cup unsalted butter, softened
Balances the tang of the cream cheese. - 2 cups powdered sugar
Sifted for a lump-free, fluffy finish. - 1 teaspoon vanilla extract
Complements the banana flavor and adds smoothness.
Step-by-Step Instructions
1. Preheat and prep.
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. You can also line the bottom with parchment paper for easy removal.
2. Mix dry ingredients.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream butter and sugar.
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until pale and fluffy, about 2-3 minutes.
4. Add eggs and flavorings.
Add eggs one at a time, beating well after each. Then mix in the mashed bananas, sour cream, and vanilla extract until combined.
5. Combine wet and dry.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
6. Bake.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool.
Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
8. Make the frosting.
In a bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract. Beat until fluffy and spreadable.
9. Frost the cake.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top using a spatula or butter knife.
10. Serve.
Slice and serve immediately, or refrigerate for a firmer texture.

Serving and Storage Tips
Serving:
- Serve chilled for a firmer texture or at room temperature for a softer bite.
- Add chopped walnuts, banana slices, or cinnamon on top for added flair.
- Pairs beautifully with coffee or tea.
Storage:
- Store covered in the refrigerator for up to 5 days.
- Let come to room temperature before serving for best flavor.
Freezing:
- Wrap individual slices in plastic wrap and foil, then freeze.
- Thaw in the refrigerator overnight or microwave gently for 30 seconds.
Helpful Notes
- Banana Tips: Use very ripe bananas for natural sweetness and banana flavor. They should be heavily speckled or even black.
- Sour Cream Substitute: Greek yogurt (plain, full-fat) works as a substitute if needed.
- Don’t Overbake: Check at 50 minutes with a toothpick. Overbaking can dry out the cake.
- Double It: Easily double the recipe for a layered cake. Just bake in two 9-inch pans.
- Optional Add-Ins: Fold in ½ cup chopped walnuts or mini chocolate chips for variety.
Frequently Asked Questions
1. Can I use a different pan size?
Yes! You can use an 8x8-inch square pan or a loaf pan. Just adjust the baking time accordingly.
2. Why use sour cream?
Sour cream adds richness and moisture, keeping the cake soft and tender.
3. Can I skip the frosting?
Yes, but the frosting really takes it over the top. If you skip it, dust the cake with powdered sugar.
4. Can I make this gluten-free?
Yes, use a 1:1 gluten-free all-purpose flour blend for best results.
5. Do I need to refrigerate the frosted cake?
Yes, because of the cream cheese frosting, it's best stored in the fridge.
Final Thoughts
This Banana Bread Cake with Cream Cheese Frosting is a timeless comfort dessert, combining the homey charm of banana bread with the elegance of a frosted cake. It’s soft, moist, and rich in banana flavor with a creamy, tangy topping that keeps everyone coming back for another slice.
Whether you make it for a family gathering, an after-dinner treat, or just to use up those ripe bananas on your counter, this cake is a true keeper. I’ve tested it over and over again, and it’s always a hit. Give it a try, and don’t forget to share a slice — or maybe just keep it all to yourself!

Banana Bread Cake with Cream Cheese Frosting
Ingredients
For the Cake:
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas about 3 bananas
- ¼ cup sour cream
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ¼ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk flour, baking soda, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add mashed bananas, sour cream, and vanilla.
- Gradually mix in dry ingredients until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla; beat until creamy.
- Once cake is fully cooled, frost the top evenly.
Notes
- Use very ripe bananas for the best flavor.
- Chill the cake before frosting for easier application.
- Frosting can be made ahead and stored in the fridge for up to 3 days.
- For a layer cake, double the recipe and bake in two pans.
- Optional: top with chopped walnuts or banana slices before serving.
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