Banana Bread Cake with Cream Cheese Frosting

There’s something magical about the aroma of banana bread baking in the oven. It fills your home with warmth and nostalgia, promising a delicious treat ahead. But what if we could elevate this classic comfort food into something even more special? Enter the Banana Bread Cake with Cream Cheese Frosting – the perfect marriage of homey banana bread and decadent dessert.

This recipe transforms traditional banana bread into a tender, moist cake topped with velvety cream cheese frosting. It’s the ideal way to use those overripe bananas sitting on your counter while creating a showstopping dessert that’s perfect for any occasion, from casual family gatherings to more formal celebrations.

Why You’ll Love This Recipe

This banana bread cake isn’t just another dessert – it’s a game-changer that combines the best of two worlds. Here’s why you’ll fall in love with it:

• Perfect Texture: The cake has all the moisture and flavor of banana bread but with a lighter, more cake-like crumb.
• Balance of Flavors: The subtle warmth of cinnamon and nutmeg perfectly complements the sweetness of ripe bananas.
• That Frosting!: The tangy cream cheese frosting adds a luxurious dimension that transforms this into a truly special dessert.
• Versatile: It works beautifully as a casual snack cake or dressed up for special occasions.
• No Special Equipment: You don’t need a stand mixer or any fancy tools – just a few bowls and a whisk will do!

Plus, this recipe helps you reduce food waste by using those overripe bananas that might otherwise be tossed out. The riper the bananas, the more flavorful your cake will be!

Ingredients

For the Banana Bread Cake:

• 3 large overripe bananas (the spottier, the better!)
• 1/2 cup (113g) unsalted butter, melted and slightly cooled
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) light brown sugar, packed
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups (240g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup (120ml) buttermilk or sour cream

For the Cream Cheese Frosting:

• 8 oz (226g) cream cheese, softened
• 1/4 cup (57g) unsalted butter, softened
• 2 cups (240g) powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Optional: 1/2 cup chopped walnuts or pecans for garnish

Directions

For the Banana Bread Cake:

1. Prep: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Mash the Bananas: In a large bowl, mash the ripe bananas until mostly smooth but with a few small chunks remaining for texture.
3. Mix Wet Ingredients: Add the melted butter, granulated sugar, and brown sugar to the mashed bananas and whisk until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Combine Mixtures: Gently fold the dry ingredients into the wet ingredients in three additions, alternating with the buttermilk (or sour cream), beginning and ending with the dry ingredients. Mix just until no flour streaks remain – overmixing will result in a tougher cake.
6. Bake: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool: Allow the cake to cool completely in the pan on a wire rack before frosting.

For the Cream Cheese Frosting:

1. Beat Cream Cheese and Butter: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes.
2. Add Remaining Ingredients: Gradually add the sifted powdered sugar, vanilla extract, and pinch of salt. Beat until smooth and fluffy, about 3-4 minutes.
3. Frost: Once the cake has cooled completely, spread the frosting evenly over the top. If using nuts for garnish, sprinkle them over the frosted cake.

Serving and Storage Tips

• For the cleanest slices, refrigerate the frosted cake for at least 30 minutes before cutting.
• Serve at room temperature for the best flavor and texture.
• Store leftover cake in an airtight container in the refrigerator for up to 5 days.
• You can also freeze individual slices! Wrap them tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• For a special touch, serve with a drizzle of caramel sauce or a sprinkle of cinnamon.

Helpful Notes

• Banana Ripeness: The best bananas for this recipe are very ripe with lots of brown spots or even mostly black skin. They’ll be sweeter and have a more intense banana flavor.
• Room Temperature Ingredients: Using room temperature eggs and dairy products helps everything incorporate more smoothly.
• Don’t Overmix: Mix the batter just until combined to ensure a tender crumb.
• Frosting Variations: For a twist, try adding 1 tablespoon of maple syrup or 1/2 teaspoon of cinnamon to the frosting.
• Cake Thickness: If you prefer a thicker cake, you can bake this in a 9×9-inch square pan, but you’ll need to increase the baking time by about 10-15 minutes.

Frequently Asked Questions

Can I make this recipe without eggs? Yes! Replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 15 minutes).

Can I use frozen bananas? Absolutely! Thaw them completely, drain excess liquid, and use as directed.

How do I quickly ripen bananas? Place unpeeled bananas on a baking sheet and bake at 300°F (150°C) for 15-20 minutes until blackened. Let cool before using.

Can I make this ahead of time? Yes! The unfrosted cake can be made a day ahead and stored at room temperature, tightly wrapped. Add the frosting just before serving.

Is this recipe good for cupcakes? Definitely! Bake in lined muffin tins for about 18-22 minutes. This recipe will make approximately 24 cupcakes.

Final Thoughts

This Banana Bread Cake with Cream Cheese Frosting is more than just a recipe – it’s a celebration of transformation. It takes humble, overripe bananas and turns them into something extraordinary that will have everyone asking for seconds.

Whether you’re baking for a special occasion or simply want to elevate your weekend baking project, this cake delivers on all fronts: flavor, texture, ease of preparation, and impressive presentation. The combination of warm spices, sweet banana, and tangy cream cheese creates a harmony of flavors that’s truly irresistible.

So the next time you spot those browning bananas on your counter, don’t just make banana bread – make this banana bread cake and watch as your family and friends fall in love with each heavenly bite. Happy baking!