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Banana Bread Cake with Cream Cheese Frosting
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Banana Bread Cake with Cream Cheese Frosting

Indulge in the delightful combination of moist banana bread cake and creamy cream cheese frosting with this irresistible recipe. Perfect for any occasion, this cake is sure to satisfy your sweet cravings and impress your guests.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ½ cup 1 stick butter, softened
  • 1½ cups granulated sugar
  • 2 large eggs
  • 1 cup sour cream full-fat is best
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup mashed bananas about 3 bananas
For Frosting:
  • ½ cup 1 stick butter, softened
  • 1 bar 8 oz cream cheese (full-fat is best)
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 2 tablespoons heavy whipping cream

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in sour cream and vanilla extract.
  3. Gradually blend in the flour, baking soda, and salt until just combined. Stir in the mashed bananas.
  4. Pour the batter into the prepared baking dish, smoothing the top with a spatula.
  5. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the dish on a wire rack.
  6. For the frosting, beat together the butter and cream cheese until smooth. Add the vanilla extract, then gradually beat in the powdered sugar and heavy whipping cream until the frosting is creamy and spreadable.
  7. Spread the frosting over the cooled cake. Slice and serve.

Notes

- Ensure all ingredients are at room temperature for optimal results.
- Use ripe bananas for a sweeter and more flavorful cake.
- Customize frosting by adding nuts or chocolate chips if desired.
- Store leftover cake in the refrigerator for up to 3-4 days.
- Cake can be frozen (without frosting) for up to 2-3 months. Thaw overnight in the refrigerator before serving.