Banana Cake with Cream Cheese Frosting!
Okay, listen—I’m about to let you in on one of my all-time favorite ways to turn those overripe bananas into pure magic. This banana cake with cream cheese frosting? It’s like a warm hug in dessert form. The moment you start mixing and that sweet banana smell fills your kitchen, you just know something good is happening. Plus, the frosting is rich, tangy, and just right—not too sweet, with a velvety smoothness that pairs perfectly with the moist, tender cake. I’ve perfected this recipe through many bake-and-taste sessions, and let me tell you, it’s a guaranteed crowd-pleaser anytime you pull it out.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
Ingredients
For the Main Dish:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2–3 bananas)
- ½ cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
How I Make It
Step 1:
First, preheat your oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. This dry mix sets the foundation for your cake, so don’t skip sifting or whisking to avoid any lumps.
Step 2:
In a large bowl, cream the butter and sugar together until light and fluffy. This usually takes about 4-5 minutes, and it’s the secret to a soft, tender crumb. Then beat in the eggs, one at a time, followed by the vanilla extract.
Step 3:
Stir in the mashed bananas and sour cream until just combined. The batter will be thick and a little lumpy—that’s perfect! Now gently fold in the dry ingredients in batches, mixing only until just combined to keep the cake tender.
Step 4:
Pour the batter into your prepared pan, smoothing the top with a spatula. Pop it into your preheated oven and bake for about 45 minutes, or until a toothpick comes out clean with just a few moist crumbs attached.
Step 5:
While the cake cools completely, whip up your frosting. Beat the softened cream cheese and butter together until smooth and creamy. Slowly add the powdered sugar and vanilla, beating until fluffy. Taste and add more sugar if you prefer it sweeter!
Step 6:
Once the cake is completely cooled (this is key!), spread the frosting evenly over the top. If you want to get fancy, sprinkle a few chopped walnuts or banana chips on top for some crunch. Slice, serve, and prepare for everyone to ask for seconds.
Variations & Tips
- Swap sour cream for Greek yogurt for a lighter tang and extra moisture.
- Add ½ cup of chopped walnuts or pecans into the batter for crunch.
- For a gluten-free version, substitute the flour with a 1:1 baking flour blend.
- If your bananas aren’t ripe enough, toss them in the microwave for 20 seconds to soften.
- Use brown sugar instead of white sugar for a deeper, caramel-like flavor.
- Beat eggs at room temperature for better incorporation and fluffier cake.
How I Like to Serve It
This banana cake is perfect for afternoon tea or as a cozy weekend treat with a big mug of coffee. During colder months, I love pairing it with a cinnamon-spiced chai latte. It also makes a wonderful birthday cake for a banana-lover in your family or a sweet finish to a casual dinner party.
Notes
- Store the cake covered in the fridge for up to 4 days to keep the frosting fresh.
- Bring slices to room temp before serving for the best texture and flavor.
Closing: Once you try this banana cake with cream cheese frosting, you’ll see why it’s a timeless classic that’s both easy and irresistibly delicious every single time.
