Description
This Amazing Banana Bread Cake with Cream Cheese Frosting is a moist, tender cake bursting with ripe banana flavor and warm cinnamon, topped with a luscious and creamy frosting. Perfect for breakfast, dessert, or an indulgent snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup sour cream or Greek yogurt
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (for desired consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. Add in the eggs one at a time, beating well after each addition, then stir in the vanilla extract for flavor.
- Combine Wet Ingredients: Mix the mashed ripe bananas and sour cream (or Greek yogurt) into the butter and sugar mixture until smooth and well incorporated.
- Add Dry Ingredients: Gradually add the whisked dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to overmix to keep the cake tender and moist.
- Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the Frosting: While the cake cools, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and milk, mixing until the frosting reaches a creamy and spreadable consistency.
- Frost and Serve: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Slice into 12 servings and enjoy this delicious banana bread cake!
Notes
- Use very ripe bananas for the best flavor and moisture.
- Make sure the butter and cream cheese are softened to room temperature before mixing to avoid lumps in the frosting.
- You can substitute sour cream with Greek yogurt for a slightly tangier taste.
- For a dairy-free version, use dairy-free cream cheese and butter substitutes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To warm up slices, briefly microwave for 10-15 seconds before serving.
