Banana Bread Cake with Cream Cheese Frosting

Here’s a delicious recipe for Banana Bread Cake with Cream Cheese Frosting. It’s a moist, flavorful cake with a rich and creamy frosting that takes banana bread to a whole new level!

Banana Bread Cake

Ingredients:

• For the cake:

  • 2 to 3 ripe bananas (about 1 1/2 cups mashed)

  • 2 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg (optional, but adds great flavor)

  • 1/2 cup (1 stick) unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup buttermilk (or use regular milk with a tablespoon of lemon juice to sour it)

  • 1/2 cup sour cream (for extra moisture, optional)

  • 1/2 cup chopped walnuts or chocolate chips (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• 1/2 cup unsalted butter, softened

• 3-4 cups powdered sugar (adjust for desired sweetness and consistency)

• 1 teaspoon vanilla extract

• 1 tablespoon milk (or heavy cream for a richer texture)

• Pinch of salt (to balance the sweetness)

Directions:

Banana Bread Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or one 9×13-inch pan for a single layer cake). You can also line the bottoms with parchment paper to prevent sticking.

2. Prepare the bananas: Peel and mash the ripe bananas with a fork or potato masher in a medium bowl until smooth. You should have about 1 1/2 cups of mashed bananas. Set them aside.

3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this bowl aside for later.

4. Cream the butter and sugar: In a large mixing bowl, beat together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed until it’s light and fluffy. This should take about 3-4 minutes.

5. Add the eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

6. Incorporate the bananas and wet ingredients: Add the mashed bananas and stir them into the butter mixture. Then add the buttermilk (or milk) and sour cream, mixing until well combined.

7. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or mixer on low speed until just combined. Be careful not to over-mix, as this can make the cake dense.

8. Optional add-ins: If you’re using walnuts or chocolate chips, fold them into the batter now.

9. Bake the cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes (or 35-40 minutes for a 9×13 pan) or until a toothpick inserted into the center comes out clean or with just a few crumbs. Keep an eye on it toward the end, as baking times can vary.

10. Cool the cake: Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. If you used one large pan, simply cool the cake in the pan.

Cream Cheese Frosting:

1. Prepare the frosting ingredients: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. You can use a hand mixer or stand mixer on medium speed for this.

2. Add the powdered sugar: Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

3. Add vanilla and milk: Stir in the vanilla extract and a tablespoon of milk (or heavy cream). Beat until smooth and fluffy. If the frosting is too thick, add a little more milk, one teaspoon at a time. If it’s too thin, add more powdered sugar until you reach the desired consistency.

4. Chill the frosting (optional): If the frosting feels too soft to work with, you can chill it in the fridge for 10-15 minutes to firm it up before frosting the cake.

Assembling the Cake:

1. Frost the cake: Once the banana cake layers have cooled completely, spread a layer of frosting on top of the first cake layer. Place the second layer on top and spread frosting over the top and sides of the cake.

2. Optional decoration: For a decorative touch, you can sprinkle extra chopped walnuts, banana slices, or a dusting of cinnamon on top. Or, you could drizzle melted chocolate or caramel for extra flavor.

3. Chill the cake: Once frosted, it’s a good idea to refrigerate the cake for about 30 minutes to set the frosting. This will help it hold its shape when you slice it.

Serve and Enjoy:

Slice the cake into pieces, serve, and enjoy the perfect balance of banana flavor with a creamy, tangy frosting. This cake is great for birthdays, gatherings, or whenever you’re craving something sweet!

Tips:

• Banana ripeness: The riper your bananas, the better! Overripe bananas will give the cake more flavor and moisture.

• Storage: Store the cake in an airtight container in the fridge for up to 4-5 days. You can also freeze the cake (without the frosting) for up to 3 months. Just thaw it before frosting and serving.

• Frosting variation: If you want a lighter frosting, you can use whipped cream cheese instead of regular cream cheese, or add a bit of powdered sugar for sweetness.