Banana Bread Cake With Cream Cheese Frosting

Bananas on the counter can go one of two ways: they either get tossed or turned into something worth savoring. This time, I decided to bake—nothing fancy, just something warm and familiar. I didn’t want the usual banana bread loaf, though.

I wanted something softer, lighter, and a little more shareable. That’s how this banana bread cake came to be. It bakes up with a tender crumb and just the right amount of sweetness, topped with a thick layer of cream cheese frosting that pulls everything together. It tastes like something you’d bring to a potluck and quietly hope there’s a slice left to take back home.

This cake isn’t flashy. It’s not overly decorated. But it’s honest. Cozy. The kind of cake you make when you want to surprise your neighbor, celebrate a small win, or just brighten up a slow Sunday. And honestly, I think those are the best kind.

Short Description

A moist, tender banana bread cake topped with luscious cream cheese frosting. Perfectly sweet, rich in flavor, and simple enough for everyday baking.

Key Ingredients

For the Banana Cake:

• 2 cups all-purpose flour
• 1 ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp ground cinnamon (optional, for warmth)
• ½ cup unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 3–4 ripe bananas, mashed (about 1 ½ cups)
• ½ cup buttermilk, room temperature

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt

Tools Needed

• Mixing bowls
• Hand or stand mixer
• Measuring cups and spoons
• Two 8-inch round cake pans
• Parchment paper or cooking spray
• Spatula
• Wire cooling rack

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper for easy release.

Step 2: Make the Banana Cake Batter
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then add the vanilla. Stir in the mashed bananas until combined.

Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with the flour. Mix until just combined—don’t overmix.

Step 3: Bake the Cake Layers
Divide the batter evenly between the two pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 4: Make the Cream Cheese Frosting
In a large bowl, beat the cream cheese and butter together until smooth. Gradually add powdered sugar, one cup at a time, beating on low.

Add vanilla and a pinch of salt. Beat on medium-high for 2–3 minutes until fluffy and light.

Step 5: Assemble the Cake
Place one cooled cake layer on a serving plate. Spread frosting evenly over the top.

Add the second layer and frost the top and sides. Use a spatula or piping bag for a neat or decorative finish.

Why You’ll Love This Recipe

– Soft and moist with a tender crumb

– A delicious way to use up ripe bananas

– Easy to make and easy to love

– Great for birthdays, potlucks, or casual family desserts

– Cream cheese frosting adds the perfect sweet-tangy contrast

Mistakes to Avoid & Solutions

Mistake 1: Overmixing the Batter
Solution: Mix just until the ingredients come together. Overmixing can make the cake dense and chewy.

Mistake 2: Using Cold Ingredients
Solution: Ensure eggs, buttermilk, and butter are at room temperature. This helps the batter emulsify properly.

Mistake 3: Uneven Cake Layers
Solution: Use a kitchen scale to divide the batter evenly between pans. Tap the pans gently to level before baking.

Mistake 4: Frosting Too Soon
Solution: Wait until the cake is completely cool before frosting. Warm cake will melt the frosting and make it slide.

Mistake 5: Frosting Too Thick or Too Runny
Solution: Adjust powdered sugar gradually. If too thick, add a tablespoon of milk; if too thin, add more sugar ¼ cup at a time.

Serving and Pairing Suggestions

– Serve this banana bread cake slightly chilled or at room temperature.

– Top with chopped walnuts, banana slices, or a sprinkle of cinnamon.

– Pairs well with black coffee, chai tea, or a glass of cold milk.

– Works great as a brunch treat, afternoon snack, or a light dessert

– Serve as a whole cake or cut into mini squares for parties and potlucks.

Storage and Reheating Tips

Refrigerate: Store in an airtight container in the fridge for up to 5 days.

Freeze: Wrap cake slices individually in plastic wrap and store in a freezer bag for up to 2 months.

Reheat: Thaw overnight in the fridge. Let sit at room temp before serving, or warm slightly in the microwave for 10–15 seconds.

FAQs

1. Can I make this cake in a 9×13-inch pan instead?
Yes! Just adjust the baking time to 35–40 minutes and check for doneness with a toothpick.

2. What if I don’t have buttermilk?
You can make a quick substitute: mix ½ cup milk with 1½ teaspoons lemon juice or vinegar. Let it sit for 5 minutes before using.

3. Can I reduce the sugar in the cake or frosting?
Yes. You can reduce the cake’s sugar by ¼ cup without affecting texture. For frosting, start with 3 cups powdered sugar and taste as you go.

4. What’s the best way to mash bananas?
Use a fork or potato masher for a chunkier texture, or blend for a smoother result.

5. Can I make this cake ahead of time?
Absolutely. Bake the cake layers a day in advance, wrap tightly, and frost before serving for best freshness.

Tips & Tricks

– Use overripe bananas with brown spots for the best flavor.

– Don’t skip the salt in the frosting—it balances the sweetness.

– For a lighter frosting, whip in 2 tablespoons of heavy cream.

– Chill the cake for 30 minutes before slicing for clean layers.

– Add toasted nuts between layers for crunch.

Recipe Variations

1. Banana Nut Cake
Add ½ cup chopped toasted walnuts or pecans to the batter after mixing. Bake as usual.

2. Banana Chocolate Chip Cake
Stir in ¾ cup mini chocolate chips for a richer twist. Works beautifully with cream cheese frosting.

3. Gluten-Free Version
Swap all-purpose flour with a 1:1 gluten-free baking blend. Check doneness with a toothpick as bake times may vary slightly.

4. Maple Cream Cheese Frosting
Replace 1 tsp vanilla with 1 tbsp maple syrup for a cozy, autumn vibe.

5. Banana Cupcakes
Divide batter into a lined muffin tin and bake at 350°F for 18–20 minutes. Frost once cooled.

Final Thoughts

This banana bread cake lands right between nostalgic and new. It’s simple enough to whip up on a slow afternoon but special enough to serve at a celebration. The cream cheese frosting adds a little extra richness, making each bite feel just a bit more indulgent.

You don’t need layers of technique or hard-to-find ingredients—just a few ripe bananas and a little time in the kitchen. If you’re looking for something that feels homemade in the best way, this one hits the mark.