Banana Cake with Cream Cheese Frosting
You know that moment when you open your kitchen cabinet and spot a bunch of bananas that have magically turned brown overnight? Well, that’s *exactly* when this banana cake becomes your best friend. This recipe takes those overripe bananas and transforms them into a moist, tender cake topped with a tangy cream cheese frosting that practically begs for a second slice. It’s like a warm hug on a plate—with the perfect balance of sweet, creamy, and just a little bit of spice. Plus, if you’re anything like me, you’ll love how easy it comes together. Let me walk you through it, and soon your house will smell like comfort and nostalgia!
Quick Facts
- Yield: Serves 8–10
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Ingredients
For the Main Dish:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium bananas)
- ½ cup sour cream or plain Greek yogurt
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
How I Make It
Step 1:
Preheat your oven to 350°F. Grease and flour a 9×13-inch pan or line it with parchment paper. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. This dry mix sets the perfect base for a tender crumb.
Step 2:
In a large bowl, cream the butter and sugar together until light and fluffy—about 3-4 minutes with a mixer. This step is key for a soft, airy cake. Beat in the eggs one at a time, followed by the vanilla extract.
Step 3:
Mix in the mashed bananas and sour cream. The batter will look slightly lumpy, and that’s a good thing—it means we keep that banana flavor front and center!
Step 4:
Fold the dry ingredients into the wet mixture just until combined. Be careful not to overmix; overworked batter will make the cake dense.
Step 5:
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for about 40-45 minutes or until a toothpick inserted comes out clean. The edges should be golden brown while the center remains moist.
Step 6:
While the cake cools completely, whip together the frosting—beat the softened cream cheese and butter until smooth. Gradually add powdered sugar with the vanilla and a pinch of salt, beating until fluffy. Spread the frosting generously over the cooled cake and admire your gorgeous creation!
Variations & Tips
- Add ½ cup chopped walnuts or pecans into the batter for some crunch.
- Swap out cinnamon for nutmeg or allspice for a different warm spice vibe.
- If you like a lighter frosting, cut the cream cheese amount in half and add more powdered sugar.
- For extra moistness, brush the cooled cake with a simple syrup (equal parts sugar and water heated and cooled).
- Use overripe bananas with lots of brown spots—they’re sweeter and mash easier.
- If you don’t have sour cream, plain Greek yogurt works perfectly as a substitute.
How I Like to Serve It
This cake is fantastic fresh, right out of the fridge or at room temperature—each with its own charm. I love serving it alongside a strong cup of coffee or my afternoon tea for that perfect cozy break. Bonus points if it’s for a weekend brunch or a casual get-together; it always sparks compliments and, more importantly, quick seconds!
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Bring the cake to room temperature before serving to keep the frosting creamy and soft.
Closing: Trust me, this banana cake with cream cheese frosting is one of those recipes that never fails to bring a little slice of happiness to your home.
