Banana Bread Cake with Cream Cheese Frosting
Moist, rich, and topped with the most dreamy cream cheese frosting, this Banana Bread Cake is perfect for any gathering or just because baking. It’s like banana bread and cake had a delicious baby.
Equipment
- 9x13-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 9x13 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!
Notes
This cake can be made ahead and stored in the fridge for up to 4 days. It also freezes beautifully—slice, wrap, and freeze for future cake emergencies.