Banana Bread Cake with Cream Cheese Frosting
A moist, spiced banana bread cake layered with tangy cream cheese frosting. Perfect for family gatherings or dessert lovers, this American classic gets a decadent twist with warm cinnamon and a luscious finish.
Servings: 12 servings
Calories: 340kcal
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened (for cake)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas
- 1/2 cup sour cream
- 8 oz cream cheese, softened (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
- Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl. Set aside.
- Cream unsalted butter (for cake), granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well. Mix in 1 teaspoon vanilla extract.
- Stir in mashed bananas and sour cream until combined.
- Gradually add dry ingredients to wet mixture. Mix until just combined.
- Pour batter into prepared dish. Bake for 30-35 minutes until a toothpick comes out clean.
- Let cake cool completely. In a separate bowl, beat cream cheese, unsalted butter (for frosting), and powdered sugar until smooth and creamy. Frost cooled cake and slice.
- For best results, store in airtight container at room temperature for 1 day or refrigerate for up to 3 days.
Notes
Use overripe bananas with brown spots for maximum sweetness.
Frosting can be refrigerated in an airtight container for up to 3 days.
For even layers, level cake crosswise before frosting.
Frosting can be refrigerated in an airtight container for up to 3 days.
For even layers, level cake crosswise before frosting.