Description: This Banana Bread Cake with Cream Cheese Frosting elevates the humble banana bread into a delightful, crowd-pleasing dessert. It combines the comforting flavors of classic banana bread with the tangy sweetness of cream cheese frosting, creating a moist, tender cake that’s perfect for any occasion, from casual brunches to celebratory gatherings. It’s an easy-to-make recipe that promises to be a hit with family and friends.

Ingredients:

For the Banana Bread Cake:

3 ripe bananas, mashed (about 1 1/2 cups mashed)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk

For the Cream Cheese Frosting:

1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Preparation:

Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This ensures that the cake will release easily after baking and prevents sticking. Using a light coating of flour on top of the grease is crucial. If you don’t have flour, a light dusting of cocoa powder can also work, especially if you want to subtly enhance the banana flavor.

Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. This step is crucial for evenly distributing the baking soda and salt throughout the flour, ensuring a consistent rise and flavor in the cake. Whisking is preferred over stirring as it helps to aerate the flour slightly, which contributes to a lighter texture.

Step 3: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Use an electric mixer for this step, as it can take several minutes to achieve the desired consistency. Creaming the butter and sugar incorporates air into the mixture, which is essential for a tender and airy cake. The mixture should be pale in color and almost doubled in volume.

Step 4: Beat in the eggs, one at a time, into the creamed butter and sugar mixture, then stir in the vanilla extract and mashed bananas. Adding the eggs one at a time allows each egg to fully incorporate into the batter, contributing to a smoother and more emulsified mixture. The vanilla extract enhances the overall flavor profile, complementing the sweetness of the bananas. The mashed bananas should be ripe but not overly browned. Overripe bananas can make the cake too dense and mushy.

Step 5: Gradually add the flour mixture, alternating with buttermilk, and mix until just combined. Begin and end with the flour mixture. This prevents the formation of gluten, which can result in a tough cake. The buttermilk adds moisture and tanginess to the cake, enhancing its flavor and tenderness. Be careful not to overmix the batter. Overmixing develops gluten, which leads to a dense and less tender cake.

Step 6: Pour the batter into the prepared pan. Spread the batter evenly to ensure uniform baking. If the batter is too thick to spread easily, gently tap the pan on the counter to help it settle.

Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Start checking the cake for doneness around the 25-minute mark. Baking times may vary depending on your oven. If the cake is browning too quickly, loosely tent it with aluminum foil to prevent burning. A clean toothpick indicates that the cake is fully baked.

Step 8: Cool on a wire rack. Allow the cake to cool completely in the pan before frosting. This prevents the frosting from melting and ensures that the cake holds its shape when sliced. Cooling on a wire rack allows air to circulate around the cake, preventing condensation and soggy bottom.

Step 9: For the frosting, beat together the softened butter and cream cheese until smooth. Ensure that both the butter and cream cheese are at room temperature before mixing. This will prevent lumps from forming and ensure a smooth, creamy frosting. Use an electric mixer for this step, beating until the mixture is light and fluffy.

Step 10: Gradually add powdered sugar and vanilla, beating until creamy. Add the powdered sugar in small increments to prevent it from clouding up. Beat the frosting until it is smooth, creamy, and spreadable. Taste and adjust the sweetness as needed. If the frosting is too thick, add a tablespoon of milk or cream to thin it out. If it’s too thin, add more powdered sugar.

Step 11: Spread the cream cheese frosting evenly over the cooled cake. Use an offset spatula or knife to create a smooth and even layer of frosting.

Why you will love this recipe

This Banana Bread Cake with Cream Cheese Frosting is a delightful twist on a classic favorite, offering a compelling combination of flavors and textures that will have you reaching for another slice.

First and foremost, the moistness of the cake is unparalleled. The combination of mashed bananas and buttermilk ensures that every bite is tender and melt-in-your-mouth. Unlike traditional banana bread, which can sometimes be dry, this cake remains incredibly moist even after a few days, making it perfect for making ahead.

The flavor profile is another reason to love this recipe. The sweet, comforting taste of ripe bananas is beautifully complemented by the tangy richness of the cream cheese frosting. The vanilla extract adds a warm, aromatic note that enhances both the cake and the frosting.

What’s more, this cake is incredibly easy to make. The recipe requires simple ingredients that you likely already have in your pantry. The instructions are straightforward and easy to follow, making it a perfect baking project for both beginners and experienced bakers alike.

Finally, this Banana Bread Cake is incredibly versatile. It can be served as a dessert, a snack, or even as part of a brunch spread. It’s perfect for casual gatherings with friends and family, as well as for more formal occasions.

Serving Suggestions:

Serve chilled for a refreshing treat.
Pair with a scoop of vanilla ice cream for an extra decadent dessert.
Garnish with chopped walnuts or pecans for added texture and flavor.
Dust with a light coating of cocoa powder or cinnamon for a warm and inviting presentation.
Serve with a cup of coffee or tea for a delightful afternoon snack.

Tips:

Use very ripe bananas for the best flavor. The riper the bananas, the sweeter and more flavorful the cake will be.
Don’t overmix the batter. Overmixing can lead to a tough cake.
Make sure your butter and cream cheese are at room temperature for the frosting. This will ensure a smooth and creamy texture.
For a richer flavor, add 1/2 cup of chopped walnuts or pecans to the batter.
Store the cake in the refrigerator for up to 3 days.

Prep Time:

20 minutes

Cook Time:

30 minutes

Total Time:

50 minutes

Nutritional Information:

(Approximate values per serving – may vary based on specific ingredients used)

Calories: 450-500
Protein: 5-7g
Sodium: 200-250mg

Conclusion

This Banana Bread Cake with Cream Cheese Frosting is a delightful and easy-to-make dessert that will impress your family and friends. The combination of moist banana cake and tangy cream cheese frosting is simply irresistible. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a new favorite.

5 Questions and Answers about the Recipe:

Q1: Can I use a different type of flour?

A: While all-purpose flour provides the best texture for this cake, you can substitute it with a 1:1 gluten-free flour blend for a gluten-free version. Be aware that the texture might be slightly different. Almond flour or coconut flour are not recommended as direct substitutes without significant recipe adjustments.

Q2: Can I make this cake ahead of time?

A: Absolutely! In fact, this cake tastes even better the next day. You can bake the cake and frost it, then store it in the refrigerator for up to 3 days. Just be sure to cover it tightly to prevent it from drying out. Alternatively, you can bake the cake and store it unfrosted in the refrigerator for up to 2 days, then frost it just before serving.

Q3: What can I use if I don’t have buttermilk?

A: If you don’t have buttermilk on hand, you can easily make a substitute. Simply add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill the cup with milk to the 1/2 cup mark. Let it sit for 5 minutes, and it’s ready to use. This creates a similar tangy flavor and texture as buttermilk.

Q4: Can I freeze this cake?

A: Yes, you can freeze this cake. For best results, freeze the cake unfrosted. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw it overnight in the refrigerator, then frost it before serving. You can also freeze individual slices of the frosted cake, wrapping each slice separately.

Q5: Can I add chocolate chips to this recipe?

A: Definitely! Chocolate chips are a delicious addition to this Banana Bread Cake. You can add about 1 cup of chocolate chips to the batter before baking. Milk chocolate, semi-sweet chocolate, or even white chocolate chips would all work well. You could also add chopped nuts, like walnuts or pecans, for extra flavor and texture.