Description
This moist and flavorful Banana Bread Cake with Cream Cheese Frosting is a delightful twist on classic banana bread. Made with ripe bananas, a blend of sugars, and a creamy, tangy frosting, it’s perfect for dessert or a sweet snack. Baked to perfection in a 9×13-inch pan, this cake offers a soft crumb and rich taste that pairs wonderfully with the smooth cream cheese icing.
Ingredients
Scale
For the Banana Bread Cake:
- 1 ½ cups mashed ripe bananas (about 3-4 bananas)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or milk with 1 tablespoon lemon juice/vinegar as a substitute)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar (adjust to desired sweetness)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt ensuring they are well combined.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light, fluffy, and well incorporated.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition, followed by the vanilla extract for flavor.
- Incorporate Bananas: Add the mashed ripe bananas to the mixture and mix until fully combined.
- Combine Dry Ingredients and Buttermilk: Gradually add the dry ingredients alternated with the buttermilk to the banana mixture, starting and ending with the dry ingredients, mixing gently until just combined to keep the batter moist and tender.
- Prepare for Baking: Pour the banana bread batter into the prepared baking pan, spreading it evenly to ensure uniform baking.
- Bake: Bake the cake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean, indicating it’s fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely for the best texture and to prevent the frosting from melting.
- Make the Cream Cheese Frosting: Beat the softened cream cheese and butter together in a bowl until smooth and creamy, forming the base for your frosting.
- Add Powdered Sugar: Gradually incorporate the powdered sugar, about one cup at a time, beating after each addition until the frosting is fluffy and smooth, adjusting sweetness to taste.
- Frost the Cake: Once the banana bread cake has fully cooled, spread the cream cheese frosting evenly over the top to add a rich and tangy finish.
- Serve: Slice the frosted cake into 12 servings and enjoy this delicious treat with friends and family.
Notes
- You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar, left to sit for 5 minutes.
- For extra flavor, consider adding ½ teaspoon cinnamon or ¼ cup chopped walnuts to the batter.
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- Adjust the powdered sugar in the frosting depending on your preferred level of sweetness.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
