Banana Bread Cake with Cream Cheese Frosting
This Banana Bread Cake with Cream Cheese Frosting transforms classic banana bread into an elegant layered cake. The moist, banana-rich cake layers are complemented by smooth, tangy cream cheese frosting, creating a perfect balance of flavors. This recipe is ideal for using overripe bananas and creates a stunning dessert suitable for birthdays, gatherings, or any time you want to elevate your baking game.
Equipment
- 2 round 9-inch cake pans
- Electric mixer (stand or hand mixer)
- Large mixing bowls (2-3)
- Medium mixing bowl
- Measuring cups and spoons
- Wire cooling racks
- Rubber spatula
- Offset spatula for frosting
- Sifter or fine-mesh strainer
Ingredients
- For the Banana Cake:
- 3 large ripe bananas mashed (about 1½ cups)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¼ cup sour cream
- For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- Prepare for baking: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper. Lightly flour the pans, tapping out excess.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream butter and sugars: In a large bowl, use an electric mixer to cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract. Mix until well combined.
- Incorporate bananas: Add mashed bananas to the butter mixture and mix until just combined.
- Alternate wet and dry ingredients: Add the flour mixture in three additions, alternating with buttermilk and sour cream in two additions. Begin and end with flour mixture. Mix just until combined after each addition.
- Bake the cakes: Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean or with just a few moist crumbs.
- Cool completely: Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
- Make cream cheese frosting: Beat softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, beating until smooth. Add vanilla, salt, and 2-3 tablespoons of cream until desired consistency is reached.
- Assemble the cake: Place one cake layer on serving plate. Spread frosting evenly on top. Add second layer and frost top and sides of entire cake.
Notes
Use very ripe bananas with brown spots for the best flavor and natural sweetness
Room temperature ingredients blend more easily and create better texture
Don't overmix the batter to avoid tough cake layers
Cakes are done when they spring back lightly when touched and pull slightly from pan sides
Allow cakes to cool completely before frosting to prevent melting Tips for Success
Banana preparation: Mash bananas with a fork, leaving some small chunks for texture. Avoid using a blender, which can make them too smooth.
Measuring flour: Spoon flour into measuring cups and level off with a knife for accurate measurements.
Frosting consistency: If frosting is too thick, add cream one tablespoon at a time. If too thin, add more powdered sugar gradually.
Even layers: Use a kitchen scale to divide batter evenly between pans for uniform cake layers.
Professional finish: Use an offset spatula to create smooth frosting surfaces and clean edges.
Additional Tips and Variations
Flavor variations: Add ½ cup chopped walnuts or pecans to the batter for crunch. Try adding 2 tablespoons of rum or bourbon for depth.
Chocolate twist: Fold in ½ cup mini chocolate chips or replace ¼ cup flour with cocoa powder for chocolate banana cake.
Spice it up: Increase cinnamon to 1 teaspoon and add ¼ teaspoon each of ginger and cloves for warming spices.
Coconut version: Add ½ cup shredded coconut to batter and toast coconut flakes for garnish.
Caramel addition: Drizzle homemade or store-bought caramel sauce between layers and over finished cake.
Frequently Asked Questions (FAQ)
Q: Can I make this as a sheet cake instead of layers?
A: Yes, bake in a greased 9x13 inch pan for 35-40 minutes. Adjust frosting recipe proportionally.
Q: What if I don't have buttermilk?
A: Make a substitute by adding 1½ teaspoons lemon juice or white vinegar to ½ cup regular milk. Let sit 5 minutes before using.
Q: Can I use frozen bananas?
A: Yes, thaw completely and drain excess liquid before mashing. Frozen bananas often work even better than fresh ones.
Q: How do I know when the cake is done?
A: A toothpick inserted in the center should come out clean or with just a few moist crumbs attached.
Q: Can I make this dairy-free?
A: Substitute plant-based butter and use dairy-free cream cheese alternative for frosting. Replace buttermilk with plant milk plus acid.
Room temperature ingredients blend more easily and create better texture
Don't overmix the batter to avoid tough cake layers
Cakes are done when they spring back lightly when touched and pull slightly from pan sides
Allow cakes to cool completely before frosting to prevent melting Tips for Success
Banana preparation: Mash bananas with a fork, leaving some small chunks for texture. Avoid using a blender, which can make them too smooth.
Measuring flour: Spoon flour into measuring cups and level off with a knife for accurate measurements.
Frosting consistency: If frosting is too thick, add cream one tablespoon at a time. If too thin, add more powdered sugar gradually.
Even layers: Use a kitchen scale to divide batter evenly between pans for uniform cake layers.
Professional finish: Use an offset spatula to create smooth frosting surfaces and clean edges.
Additional Tips and Variations
Flavor variations: Add ½ cup chopped walnuts or pecans to the batter for crunch. Try adding 2 tablespoons of rum or bourbon for depth.
Chocolate twist: Fold in ½ cup mini chocolate chips or replace ¼ cup flour with cocoa powder for chocolate banana cake.
Spice it up: Increase cinnamon to 1 teaspoon and add ¼ teaspoon each of ginger and cloves for warming spices.
Coconut version: Add ½ cup shredded coconut to batter and toast coconut flakes for garnish.
Caramel addition: Drizzle homemade or store-bought caramel sauce between layers and over finished cake.
Frequently Asked Questions (FAQ)
Q: Can I make this as a sheet cake instead of layers?
A: Yes, bake in a greased 9x13 inch pan for 35-40 minutes. Adjust frosting recipe proportionally.
Q: What if I don't have buttermilk?
A: Make a substitute by adding 1½ teaspoons lemon juice or white vinegar to ½ cup regular milk. Let sit 5 minutes before using.
Q: Can I use frozen bananas?
A: Yes, thaw completely and drain excess liquid before mashing. Frozen bananas often work even better than fresh ones.
Q: How do I know when the cake is done?
A: A toothpick inserted in the center should come out clean or with just a few moist crumbs attached.
Q: Can I make this dairy-free?
A: Substitute plant-based butter and use dairy-free cream cheese alternative for frosting. Replace buttermilk with plant milk plus acid.