Banana Bread Cake with Cream Cheese Frosting

Ingredients for this Banana Bread Cake with Cream Cheese Frosting

For the cake

• 1 1/2 cups mashed very ripe bananas (about 3 large; 360 g)
• 1/2 cup unsalted butter, melted and slightly cooled (113 g)
• 1/4 cup neutral oil (60 ml)
• 3/4 cup granulated sugar (150 g)
• 1/2 cup light brown sugar, packed (100 g)
• 2 large eggs, at room temperature
• 1/2 cup sour cream or full-fat Greek yogurt (120 g)
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour, spooned and leveled (240 g)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• Optional: 1/2 cup chopped walnuts or pecans (60 g)

For the cream cheese frosting

• 8 ounces cream cheese, softened (226 g)
• 1/2 cup unsalted butter, softened (113 g)
• 2 cups powdered sugar, sifted (240 g), plus more to taste
• 1 teaspoon vanilla extract
• Pinch of fine salt
• 1–2 tablespoons milk or cream, as needed for spreading
• Optional topping: extra chopped nuts or banana chips

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan, then line the bottom with parchment for easy lifting later. Quick tip: a light spray on top of the parchment helps the corners stick down.
2. Mash the bananas in a large mixing bowl until mostly smooth, a few soft bits are fine. Whisk in the melted butter, oil, granulated sugar, and brown sugar until glossy. Add the eggs, sour cream, and vanilla. Whisk again until the batter looks creamy and well combined. Take a breath. Smells good already.
3. In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon. Add these dry ingredients to the wet ingredients. Switch to a spatula and fold gently until just combined. A few streaks of flour are okay. If using nuts, fold them in now. Resist the urge to keep stirring, because, well, we’re not trying to make a rubbery cake.
4. Pour the batter into the prepared pan and smooth the top. Tap the pan on the counter once or twice to pop any big air bubbles. Slide it into the oven.
5. Bake for 27–35 minutes, until the top is golden, springs back lightly, and a toothpick inserted in the center comes out clean or with a few moist crumbs. If your oven has hot spots (most do), rotate the pan at the 20-minute mark.
6. Let the cake cool in the pan on a rack for 20 minutes, then run a thin knife around the edges and lift out by the parchment if you like. Cool completely before frosting. I know it’s hard to wait, but warm cake will melt the frosting into a slip ’n slide.
7. Make the frosting: In a medium bowl, beat the softened cream cheese and butter with a hand mixer (or stand mixer) on medium speed until smooth and fluffy, about 2 minutes. Add the powdered sugar, vanilla, and salt. Mix on low until the sugar is incorporated, then increase to medium and beat until creamy, 1–2 minutes more. If it feels thick, add milk a teaspoon at a time until spreadable. If it feels too soft, add a few tablespoons more powdered sugar.
8. Frost the cooled cake. Swirl it on generously, edge to edge. If you’re feeling extra, scatter chopped nuts on top for crunch. Slice into squares and serve. Quiet moment, first bite. Yep, that’s the one.

Little note: If your bananas aren’t super ripe, see the FAQ below for a quick-ripen trick. And if you prefer a slightly taller cake, bake this in a 9×9-inch pan and extend the bake time by 5–10 minutes.

Cook and Prep Times

• Prep time: 15–20 minutes
• Bake time: 27–35 minutes
• Cooling time: 60 minutes, or until fully cool to the touch
• Frosting and finishing: 10 minutes
• Total time: About 1 hour 55 minutes

Nutritional information

Approximate values per slice, based on 15 servings and without optional nuts. Your numbers may vary with brand, substitutions, and slice size.

• Calories: ~430
• Carbohydrates: ~56 g
• Protein: ~5 g
• Fat: ~20 g
• Saturated fat: ~12 g
• Fiber: ~2 g
• Sugar: ~36 g
• Sodium: ~230 mg

If you add the optional nuts, add roughly 25–30 calories per slice. Cream cheese frosting means this cake should be stored in the fridge after 2 hours at room temp. It tastes great cold, or let it sit out 15–20 minutes before serving for softer frosting.

Frequently asked questions

How can I ripen bananas quickly for banana bread cake?

If your bananas are still yellow and firm, place them (peels on) on a baking sheet and bake at 300°F (150°C) for 15–25 minutes, until the skins turn shiny black and the fruit is soft. Let them cool before peeling and mashing. Another option is the paper bag trick: toss the bananas in a bag with an apple, roll it closed, and wait overnight. The oven method is fastest when you want cake today, not tomorrow.

Can I make this ahead or freeze it?

Bake the cake, cool completely, then wrap tightly in plastic and again in foil. Freeze for up to 2 months. Thaw, still wrapped, at room temperature. Frosting can be made 2–3 days ahead and kept in the fridge; bring it to room temp and re-whip for 20–30 seconds before spreading. You can also freeze the unfrosted cake in slices for grab-and-go treats. Once frosted, store leftovers covered in the fridge for up to 4 days. Quick safety reminder: cream cheese frosting shouldn’t sit out for more than about 2 hours.

Can I swap ingredients (gluten-free, dairy-free, or egg-free)?

Here’s what works well:

• Gluten-free: Use a 1:1 gluten-free all-purpose blend that includes xanthan gum. The texture is slightly more tender but still lovely.
• Dairy-free: Replace butter with plant-based butter, sour cream with a thick dairy-free yogurt, and use a dairy-free cream cheese for the frosting. Choose one you already like the taste of, since it’s front and center.
• Egg-free: Try 2 flax “eggs” (2 tablespoons ground flaxseed + 6 tablespoons water, rested 10 minutes). The cake will be a bit denser, but the banana keeps it moist.

Small note on sugar: you can reduce the total sugar in the cake by up to 1/4 cup and still keep good texture. I wouldn’t cut more than that, or you’ll lose moisture and tenderness.

Banana Bread Cake with Cream Cheese Frosting

Recipe by William Jones

Servings

15

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

430

kcal

This Banana Bread Cake with Cream Cheese Frosting is the kind of bake you pull together on a Sunday afternoon when the bananas on the counter have gone a little too spotty to eat. It’s familiar like classic banana bread, but lighter in crumb and made in a simple 9×13 pan, then topped with a tangy, plush cream cheese frosting. Nothing flashy, just good, everyday cake that slices cleanly and tastes even better the next day.

Ingredients

• For the cake:

• 1 1/2 cups mashed very ripe bananas (about 3 large; 360 g)

• 1/2 cup unsalted butter, melted and slightly cooled (113 g)

• 1/4 cup neutral oil (60 ml)

• 3/4 cup granulated sugar (150 g)

• 1/2 cup light brown sugar, packed (100 g)

• 2 large eggs, at room temperature

• 1/2 cup sour cream or full-fat Greek yogurt (120 g)

• 2 teaspoons pure vanilla extract

• 2 cups all-purpose flour, spooned and leveled (240 g)

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon fine salt

• 1 teaspoon ground cinnamon

• Optional: 1/2 cup chopped walnuts or pecans (60 g)

• For the cream cheese frosting:

• 8 ounces cream cheese, softened (226 g)

• 1/2 cup unsalted butter, softened (113 g)

• 2 cups powdered sugar, sifted (240 g), plus more to taste

• 1 teaspoon vanilla extract

• Pinch of fine salt

• 1–2 tablespoons milk or cream, as needed for spreading

• Optional topping: extra chopped nuts or banana chips

Instructions

• Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan, then line the bottom with parchment for easy lifting later. Quick tip: a light spray on top of the parchment helps the corners stick down.
• Mash the bananas in a large mixing bowl until mostly smooth, a few soft bits are fine. Whisk in the melted butter, oil, granulated sugar, and brown sugar until glossy. Add the eggs, sour cream, and vanilla. Whisk again until the batter looks creamy and well combined. Take a breath. Smells good already.
• In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon. Add these dry ingredients to the wet ingredients. Switch to a spatula and fold gently until just combined. A few streaks of flour are okay. If using nuts, fold them in now. Resist the urge to keep stirring, because, well, we’re not trying to make a rubbery cake.
• Pour the batter into the prepared pan and smooth the top. Tap the pan on the counter once or twice to pop any big air bubbles. Slide it into the oven.
• Bake for 27–35 minutes, until the top is golden, springs back lightly, and a toothpick inserted in the center comes out clean or with a few moist crumbs. If your oven has hot spots (most do), rotate the pan at the 20-minute mark.
• Let the cake cool in the pan on a rack for 20 minutes, then run a thin knife around the edges and lift out by the parchment if you like. Cool completely before frosting. I know it’s hard to wait, but warm cake will melt the frosting into a slip ’n slide.
• Make the frosting: In a medium bowl, beat the softened cream cheese and butter with a hand mixer (or stand mixer) on medium speed until smooth and fluffy, about 2 minutes. Add the powdered sugar, vanilla, and salt. Mix on low until the sugar is incorporated, then increase to medium and beat until creamy, 1–2 minutes more. If it feels thick, add milk a teaspoon at a time until spreadable. If it feels too soft, add a few tablespoons more powdered sugar.
• Frost the cooled cake. Swirl it on generously, edge to edge. If you’re feeling extra, scatter chopped nuts on top for crunch. Slice into squares and serve. Quiet moment, first bite. Yep, that’s the one.