Banana Bread Cake With Cream Cheese Frosting

Okay, this banana bread cake is everything. It’s soft, moist, and full of sweet banana flavor, topped with a rich and tangy cream cheese frosting. I made it once, and now it’s my go-to for whenever I need something cozy and indulgent.

The banana bread flavor is perfectly baked into a light, fluffy cake, and the cream cheese frosting on top? It’s a smooth, tangy dream that takes it to the next level. Every bite is pure bliss.

If you love banana bread but want a little extra sweetness and decadence, this is for you. Perfect for dessert, brunch, or whenever you want to spoil yourself (or others). I always keep a slice or two in the fridge—just for me.

Let’s bake this beauty together. This banana bread cake with cream cheese frosting is easy, comforting, and sure to be a hit. You won’t be able to stop at one slice!

Why You’ll Love This Recipe

• Naturally Sweet and Moist: The bananas do the heavy lifting, making the cake sweet and tender without needing too much added sugar.
• Perfect for Leftover Bananas: Don’t toss those overripe bananas—this is the recipe they’ve been waiting for.
• Simple but Impressive: It’s as easy as banana bread, but with the look and taste of a bakery cake.
• Classic Cream Cheese Frosting: The frosting adds a rich, creamy finish that balances the banana flavor beautifully.
• Make-Ahead Friendly: Bake it the night before, frost the next day, and serve chilled or room temp.

What You Need to Know Before You Start

Prep Time: 20 minutes
Bake Time: 45 minutes
Total Time: About 1 hour and 15 minutes (including cooling and frosting)

Servings: Makes 12 slices of cake—great for a small gathering or family dessert.

Difficulty: Beginner-friendly. No mixer required for the cake, but you’ll want one for the frosting.

Required Kitchen Tools

• Mixing bowls (medium and large)
• Whisk or hand mixer
• 9×13 inch baking pan
• Parchment paper (optional)
• Cooling rack
• Offset spatula or butter knife (for frosting)

Ingredients

For the Banana Bread Cake:

• 1½ cups mashed ripe bananas (about 3–4 medium bananas)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk (or ½ cup milk + 1 tablespoon lemon juice, let sit 5 minutes)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 to 4 cups powdered sugar (adjust to your sweetness level)
• 1 teaspoon vanilla extract (optional, but recommended for depth)

How to Make Banana Bread Cake Step-by-Step

1. Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan or line it with parchment paper for easier removal later.

2. Mash the Bananas

In a medium bowl, mash the ripe bananas using a fork until mostly smooth with just a few small lumps.

3. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Set aside.

4. Cream the Butter and Sugars

In a large bowl, use a hand mixer or whisk to cream the softened butter, granulated sugar, and brown sugar until light and fluffy. This helps create a smooth base for the batter.

5. Add the Eggs and Vanilla

Beat in the eggs one at a time, then mix in the vanilla extract. The mixture should look creamy and pale.

6. Stir in the Bananas

Fold in the mashed bananas until just combined. The batter will start to look thicker and richer.

7. Add Dry Ingredients and Buttermilk

Alternate adding the flour mixture and buttermilk to the banana mixture. Start and end with the dry ingredients. Mix gently—don’t overwork the batter.

8. Bake

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool Completely

Let the cake cool in the pan for 15 minutes. Then transfer to a wire rack (or keep in pan) and let cool completely before frosting.

Make the Cream Cheese Frosting

1. Beat Cream Cheese and Butter

In a clean bowl, use a hand mixer or stand mixer to beat the softened cream cheese and butter until smooth and creamy—about 2–3 minutes.

2. Add Powdered Sugar

Add powdered sugar gradually, 1 cup at a time. Beat until fluffy and well combined. If you want a thicker frosting, add more powdered sugar. For a softer spread, use less.

3. Add Vanilla (Optional)

Mix in vanilla extract for a subtle depth of flavor.

4. Frost the Cake

Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula or butter knife.

Variations for Banana Bread Cake

• Add Walnuts or Pecans: Fold in ½ cup of chopped nuts to the batter before baking for added crunch.
• Make It a Layer Cake: Use two 8-inch round cake pans and stack with frosting in between for a more traditional presentation.
• Add Cinnamon: Mix 1 teaspoon ground cinnamon into the batter for a warm spice note.
• Top with Banana Slices: Decorate the frosted cake with fresh banana slices right before serving (just don’t add too early or they’ll brown).
• Try a Maple Twist: Replace the vanilla in the frosting with ½ teaspoon maple extract for a deeper sweetness.

How to Serve Banana Bread Cake

This cake works well for all kinds of occasions. Here are a few ways I love to serve it:

• Chilled with Coffee: Serve it cold from the fridge with a hot cup of coffee or tea.
• Warm and Gooey: If you prefer it soft, warm a slice in the microwave for 10–15 seconds.
• With Fruit: Add fresh berries or sliced bananas on the side for a colorful, balanced dessert.
• As a Breakfast Treat: Yes, it’s sweet—but it has bananas and buttermilk. I’ve definitely served it at brunch more than once.

Storing Banana Bread Cake

• Room Temperature: If unfrosted, cover tightly and store at room temp for up to 2 days.
• Refrigerator: Once frosted, keep the cake covered in the fridge for up to 5 days. The cream cheese frosting needs to stay chilled.
• Freezer-Friendly: You can freeze unfrosted or frosted slices (wrap individually) for up to 2 months. Thaw in the fridge overnight.

Tips and Tricks for Success

• Use Very Ripe Bananas: The browner, the better—they add natural sweetness and moisture.
• Don’t Overmix: Stir gently when combining wet and dry ingredients to avoid a dense cake.
• Let It Cool Fully Before Frosting: Warm cake will melt the frosting and ruin the texture.
• Taste the Frosting Before Spreading: Adjust sweetness to your liking by adding more or less powdered sugar.
• Use Room Temp Ingredients: Cold cream cheese or butter won’t blend smoothly.

Nutrition (Per Slice – 1 of 12)

Nutrient	Amount
Calories	~370
Total Fat	18g
Saturated Fat	10g
Cholesterol	65mg
Sodium	180mg
Total Carbohydrates	50g
Dietary Fiber	1g
Sugars	32g
Protein	4g

Nutrition values are approximate and will vary based on specific ingredients used.

Banana Bread Cake FAQs

Can I use frozen bananas?
Yes, just thaw them first and drain any extra liquid. Frozen bananas are often even more flavorful.

Can I make this cake ahead?
Absolutely. Bake it a day ahead and frost the next day. Store in the fridge until ready to serve.

Can I make this gluten-free?
Yes. Substitute with a 1:1 gluten-free all-purpose flour blend.

What if I don’t have buttermilk?
No problem—mix ½ cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using.

Can I use this recipe as muffins?
Yes! Scoop into lined muffin tins and bake at 350°F for 18–22 minutes.

Conclusion

This Banana Bread Cake with Cream Cheese Frosting is a cozy, fuss-free dessert that hits all the right notes—moist, tender, sweet, and creamy. It’s one of those go-to bakes I rely on when I want something simple that feels a little special. Whether you’re making it for guests, family, or just because you’ve got ripe bananas, it’s the kind of cake you’ll come back to again and again.