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Banana Bread Cake with Cream Cheese Frosting

A delightful dessert featuring soft, moist banana cake topped with rich cream cheese frosting, perfect for any occasion.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups mashed ripe bananas (about 4 medium bananas) Best to use overly ripe bananas.
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup butter, softened Can substitute half with unsweetened applesauce for a lighter version.
  • 2 eggs eggs
  • 1 tsp vanilla extract
For the Frosting
  • 8 oz cream cheese, softened Dairy-free alternative can be used.
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a cake pan with butter and flour.
  2. In a mixing bowl, combine the mashed bananas, sugar, and softened butter. Mix well until blended.
  3. Add the eggs and vanilla extract into the banana mixture. Beat until you achieve a smooth consistency.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Don’t overmix!
  6. Pour the batter into the prepared cake pan, spreading it evenly.
Baking and Frosting
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. While the cake cools, prepare the cream cheese frosting. Beat the cream cheese and butter together until smooth and fluffy.
  3. Gradually add the powdered sugar and vanilla extract, mixing well until everything is creamy.
  4. Once the cake has cooled completely, frost it generously with the cream cheese frosting and serve.

Notes

For best results, allow the cake to cool completely before applying frosting to avoid melting. Store tightly wrapped in plastic wrap at room temperature for 2-3 days or refrigerate for up to a week.