Banana Bread Cake with Cream Cheese Frosting
This Banana Bread Cake is everything you love about classic banana bread, baked into a soft and tender cake and topped with a rich cream cheese frosting. The sour cream adds incredible moisture, while the mashed bananas bring naturally sweet, fruity flavor. Perfect for dessert, brunch, or celebrations!
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.