If a banana bread and a cake had a baby, this would be it Banana Bread Cake with Cream Cheese Frosting. It’s dense like banana bread, moist like cake, and topped with a silky layer of tangy-sweet cream cheese frosting that’ll make you forget all about your favorite Friendly’s ice cream cakes (yep, I said it).
This is the recipe for when you’ve got ripe bananas staring you down on the counter, a last-minute staff meeting snack idea to whip up, or a family gathering that needs a touch of home-baked magic. It’s also affectionately known as Melissa’s cake in my circle because every time I bring it somewhere, someone inevitably asks, “Did Melissa make this?!”
Why You’ll Love This Banana Bread Cake with Cream Cheese Frosting
- Banana bread vibes, but party-ready like a proper dessert.
- Uses pantry staples no fancy flour or special gadgets needed.
- That cream cheese frosting? Heavenly. Fluffy. Just sweet enough.
- Works as breakfast (don’t judge), snack, or full-on celebration centerpiece.
- Easy to carry, slice, and share so yes, perfect for the bread-and-butter paddle of potluck season.
Ingredients You’ll Need
For the Banana Cake
- Butter – Softened and ready to cream for rich flavor and texture.
- Granulated sugar – Sweetens things up without overwhelming the bananas.
- Eggs – For structure and moistness.
- Sour cream – The secret to ultimate tenderness (use full-fat!).
- Vanilla extract – Adds warmth and depth.
- All-purpose flour – Your cake’s sturdy foundation.
- Baking soda & salt – For lift and balance.
- Mashed bananas – The star of the show, and the reason this smells amazing in the oven.
For the Cream Cheese Frosting
- Butter – Softened for a smooth base.
- Cream cheese – Use full-fat for the best flavor and consistency.
- Vanilla extract – Rounds out the frosting flavor.
- Powdered sugar – Adds that classic sweetness and fluff.
- Heavy cream – For a whipped texture that spreads like a dream.
Scroll down to the recipe card for exact measurements and step-by-step instructions.
How to Make Banana Bread Cake with Cream Cheese Frosting
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. You can also line it with parchment if you want easy lift-out action.
Step 2: Make the Banana Cake
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in the sour cream and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add dry ingredients to the wet, mixing just until combined. Gently fold in the mashed bananas.
Pour the batter into your prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
Step 3: Whip Up the Cream Cheese Frosting
Beat the softened butter and cream cheese together until smooth and creamy. Add vanilla extract, then slowly mix in powdered sugar one cup at a time. Add heavy cream at the end to reach your desired consistency light and fluffy is the goal.
Step 4: Frost and Serve
Spread the cream cheese frosting generously over the cooled cake. Smooth it out, add a sprinkle of chopped nuts or a dash of cinnamon if you’re feeling fancy, and slice into squares.
Serve on a cute tray (maybe even your bread and butter paddle) and get ready for the compliments to roll in.
Estimated Nutrition Banana Bread Cake with Cream Cheese Frosting
Per Slice (1 of 12):
- Calories: ~420
- Carbs: 48g
- Protein: 4g
- Fat: 23g
- Sugar: 32g
- Fiber: 1g
Baking Tips
- Ripe bananas = flavor gold. If yours aren’t ripe, pop them in a 300°F oven (peel on) for 10–15 minutes.
- Don’t overmix once the flour goes in gentle folding keeps your cake tender.
- The frosting can be made ahead and chilled. Let it come to room temp before spreading for easier application.
How to Serve This Cake
This cake is versatile and crowd-pleasing. Perfect as:
- A staff meeting snack idea that doubles as morale booster.
- A birthday treat for that coworker named Melissa (or anyone who loves moist cake).
- A cozy dessert for family dinner or a brunch side dish with coffee.
It also pairs beautifully with tea, milk, or a casual mimosa. You do you.
Make Ahead & Storage
You can bake the cake a day in advance just wrap it tightly once cooled and store at room temp. Frosting can also be made ahead and stored in the fridge.
Storing leftovers: Keep frosted cake covered in the fridge for up to 4 days. It also freezes beautifully! Wrap slices individually for a little treat anytime.
A Sweet Story from My Oven
The first time I made this; it was for a team potluck. I brought it in, set it down quietly, and within 10 minutes it was gone not a crumb left. People kept calling it Melissa’s cake, even though I’m not Melissa. Now, I just roll with it. And honestly? I don’t mind sharing the spotlight with her if it means I get another reason to bake this again.
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream?
Absolutely. Full-fat Greek yogurt makes a great substitute and still gives that moist texture.
Can I make this into cupcakes?
Yes! This recipe makes about 24 cupcakes. Bake at 350°F for 18–20 minutes.
Can I use less sugar?
You can reduce the sugar slightly, but it may affect the texture and flavor. Try cutting back 1/4 cup at most.
How ripe should my bananas be?
The browner, the better. We’re talking borderline banana bread retirement home status.
Can I make it gluten-free?
Yes, with a 1:1 gluten-free baking flour. Results may vary slightly but it’s still delicious.
Is the frosting super sweet?
It’s sweet, but not toothache sweet. The tang from the cream cheese balances it out beautifully.
Can I add nuts or chocolate chips?
Of course! Walnuts, pecans, or even mini chocolate chips work well folded into the batter.
What’s the best way to transport this cake?
In the pan! Cover with foil or a tight lid. It’s sturdy enough to handle the car ride without a meltdown.
Final Thoughts
This Banana Bread Cake with Cream Cheese Frosting is pure comfort. It’s rich, fluffy, not-too-sweet, and completely capable of turning any day around whether you’re baking for a group, a family celebration, or just to channel your inner Melissa cake vibes.
Ingredients and quantities are listed in the recipe card below. Happy baking!
Banana Bread Cake with Cream Cheese Frosting
Equipment
- 9×13-inch Baking Pan
Ingredients
Banana Cake
- 1/2 cup butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup sour cream full-fat is best
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup mashed bananas about 3 bananas
Cream Cheese Frosting
- 1/2 cup butter softened
- 8 oz cream cheese full-fat is best
- 1 tsp vanilla extract
- 3 cups powdered sugar
- 2 tbsp heavy whipping cream
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Cream together the butter and sugar until light and fluffy. Add the eggs one at a time. Mix in the sour cream and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients. Fold in mashed bananas.
- Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- For the frosting, beat butter and cream cheese together until smooth. Mix in vanilla, then slowly add powdered sugar. Add cream to reach fluffy texture.
- Spread the frosting evenly over the cooled cake. Slice and serve!