I love a recipe that wraps you in a warm, cozy hug — and this Banana Bread Cake with Cream Cheese does exactly that. Imagine the house smelling like caramelized bananas and brown sugar while soft, golden edges form in the pan; that’s my favorite kind of comfort. I make this when I need a little slow-down Sunday magic, when the bananas have gone from snack to superstar, and when I want something a little more cake-y than loaf-y but still homey. The crumb stays tender, the frosting adds a tangy lift, and every slice feels like an invitation to sit down and stay a while.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Total Time: 70–80 minutes (including cooling)
Why This Recipe is Awesome
This cake tastes like banana bread but feels like dessert — moist, tender crumb with tiny pockets of banana sweetness and a tangy, creamy frosting to cut through the sugar. It’s easy enough for a weekday treat and pretty enough for guests. It’s so forgiving that even if your bananas are monstrously brown, they’ll make the cake sing. Who doesn’t love crispy, buttery edges contrasted with a soft, custardy center?
Ingredients
For the Main Dish:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, softened (1 stick)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1 cup mashed very ripe bananas (about 2–3 medium bananas)
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup milk (whole or 2%)
- Optional: 1/2 cup chopped walnuts or chocolate chips
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened (half stick)
- 1 1/2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1–2 tbsp milk, to thin if needed
- Optional: Zest of 1 small orange or a pinch of cinnamon
How I Make It
Step 1:
Preheat your oven to 350°F and grease a 9-inch round cake pan (or line with parchment). In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. In your mixer, cream 1/2 cup softened butter with 3/4 cup granulated sugar and 1/4 cup brown sugar until light and fluffy — the mixer should make a soft, airy sound and the mixture should look paler. Stop and scrape the bowl down once or twice.
Step 2:
Add the 2 large eggs one at a time, beating until each egg blends in. Stir in 1 tsp vanilla. Fold in 1 cup mashed ripe bananas and 1/2 cup Greek yogurt by hand; this keeps the batter tender. If you want nuts or chocolate chips, gently fold 1/2 cup in now. Overmixing makes the cake tough, so stop when you can’t see dry streaks of flour.
Step 3:
Add the dry ingredients in two additions, alternating with 1/4 cup milk, beginning and ending with the flour. The batter should fall in thick ribbons off the spatula and smell like warm banana and vanilla. Scrape it into the prepared pan and smooth the top with a spatula. Give the pan a couple gentle taps on the counter to release any big air bubbles.
Step 4:
Bake at 350°F for 45–50 minutes, or until a toothpick poked into the center comes out with a few moist crumbs. Look for golden edges and a top that springs back when pressed. If the top browns too fast, tent with foil after 30 minutes. Let the cake cool in the pan for about 10–15 minutes, then invert onto a rack to finish cooling.
Step 5:
While the cake cools, beat together 8 oz cream cheese and 1/4 cup butter until smooth. Add 1 1/2 cups powdered sugar and 1 tsp vanilla, then thin with 1–2 tbsp milk as needed for a spreadable consistency. Spread the frosting over the cooled cake and, if you like, sprinkle with chopped walnuts, a dusting of cinnamon, or orange zest for brightness. Slice and serve. The frosting tastes extra silky when the cake has cooled completely.
Pro Tips
- Use very ripe bananas (lots of brown spots) for maximum sweetness and banana flavor.
- Room-temperature eggs and dairy incorporate easier and give a lighter crumb.
- If your oven runs hot, lower to 325°F and add 5–10 minutes to bake time to avoid overbrowning.
- Want a stronger banana flavor? Mash one banana super smooth and fold it into the frosting for a banana-cream twist.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap the Greek yogurt for sour cream — it keeps the cake tender and adds tang.
- Use 1/2 cup applesauce plus 2 tbsp oil instead of butter for a lighter cake (affects texture slightly).
- For a dairy-free version, use plant-based butter and vegan cream cheese; the cake will still be moist but lose some of the buttery magic.
- For gluten-free, replace flour with a 1:1 gluten-free baking blend and add 1/4 tsp xanthan gum if your blend lacks it.
Variations & Tips
- Add a streusel layer: Mix 1/3 cup flour, 1/4 cup brown sugar, 3 tbsp butter, and 1/4 cup oats; sprinkle before baking for crunchy top.
- Chocolate banana cake: Fold in 1/4 cup cocoa powder to the dry mix and add chocolate chips.
- Spiced version: Add 1 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of cloves for fall vibes.
- Simpler glaze: Swap frosting for a lemon glaze (1 cup powdered sugar + 2 tbsp lemon juice) for brightness.
- Muffin adaptation: Split batter into lined muffin tins and bake ~18–22 minutes for portable treats.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake, wrap it tightly, and store at room temperature for up to 2 days. Keep frosting separate and spread before serving for the freshest texture. Refrigerate leftover frosted cake and bring to room temperature before serving.
- Can I double the recipe?
- Sure thing. Use two 9-inch pans or a 9×13 pan; baking time may increase slightly (add 8–12 minutes) or decrease if pans are shallower — watch visual cues.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil (so about 6 tbsp) and expect a slightly denser crumb.
- How do I know it’s done?
- Look for a cake with golden edges, a top that springs back when gently pressed, and a toothpick with a few moist crumbs (not raw batter).
- What if I don’t have ingredient X?
- No worries — swap brown sugar for white sugar plus 1 tbsp molasses, or use plain yogurt if you don’t have sour cream. For missing eggs, try 1/4 cup applesauce per egg in a pinch.
How I Like to Serve It
I slice this cake thick for brunch with a smear of extra cream cheese frosting and a steaming mug of coffee. It shines at potlucks — people always ask for the recipe — and makes a humble dessert for weeknight dinners with roasted chicken. In summer, I serve thin slices with vanilla ice cream; in fall, I pair it with spiced tea and cozy blankets.
Notes
- Store leftovers covered in the fridge for up to 4 days. Warm slices gently in the microwave for 10–12 seconds to soften the frosting.
- If you make muffins, cool completely before storing to avoid sogginess.
Final Thoughts
Closing: This Banana Bread Cake with Cream Cheese feels like home in every bite — bake it for comfort, celebration, or because you have perfectly overripe bananas waiting. Now go impress someone — or just yourself — with your homemade masterpiece!