Banana Bread Cake with Cream Cheese Frosting — a moist, easy one-bowl 9×13 cake topped with rich cream-cheese frosting. Perfect for breakfast, dessert, or sharing.
There’s something deeply comforting about the smell of bananas baking — warm sugar, browned edges, and the quiet promise of a slice that melts in your mouth. This Banana Bread Cake with Cream Cheese Frosting takes everything you love about classic banana bread and elevates it into a tender, sheet-cake version that’s frosted, shareable, and impossibly easy. It’s one bowl (mostly), forgiving for bakers of every level, and loved by people who normally say “I don’t like cake.” Try it and you’ll understand why it disappears fast.
Equipment (what you’ll need)
- 9 × 13-inch baking dish (metal or glass)
- Hand mixer or stand mixer with paddle attachment
- Large mixing bowl (if using a hand mixer)
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Potato masher or fork (for mashing bananas)
- Cooling rack
- Sharp knife or offset spatula (for frosting)
Ingredients
For the Banana Cake
- 1/2 cup (1 stick) butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 cup sour cream (full-fat recommended)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mashed bananas (about 3 medium bananas)
For the Cream Cheese Frosting
- 1/2 cup (1 stick) butter, softened
- 1 bar (8 oz / 226.8 g) cream cheese, softened (full-fat recommended)
- 1 teaspoon vanilla extract
- 3 cups powdered sugar (confectioners’ sugar)
- 2 tablespoons heavy whipping cream (add more if needed for spreading)
Preparation times
- Active prep: 20 minutes
- Baking time: 25–35 minutes
- Cooling time: 30–60 minutes (must be cooled before frosting)
- Total time: ~1 hr 15 min (including cooling)
- Yields: about 12 generous servings (9×13 pan)
Step-by-step instructions
1. Preheat & prepare the pan
Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish with cooking spray or butter and set aside.
2. Cream butter and sugar
In a large bowl with a hand mixer (or in the bowl of a stand mixer fitted with the paddle), beat the 1/2 cup butter and 1½ cups sugar together on medium speed until light and fluffy. The mixture may look crumbly at first — keep beating for 1–2 minutes until it softens and becomes airy.
3. Add wet ingredients
Add the 2 eggs, 1 cup sour cream, and 1 teaspoon vanilla extract. Mix until fully combined and smooth.
4. Add dry ingredients
In the same bowl, add 2 cups all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon salt. Blend on low speed just until the dry ingredients are incorporated. Do not overmix.
5. Fold in bananas
Gently stir in 1 cup mashed bananas (about 3 bananas). Use a spatula to make sure everything is evenly combined; the batter should be thick and moist.
6. Bake
Pour the batter into the prepared 9×13 pan and spread into an even layer. Bake at 350°F for 25–35 minutes, or until a toothpick inserted into the center comes out with moist crumbs or clean. If the toothpick has wet batter, bake a few minutes longer. The edges and top will be lightly browned.
7. Cool
Allow the cake to cool completely on a cooling rack. Frosting a warm cake will make the frosting slide, so patience pays off here. You can also wrap the cooled, unfrosted cake tightly and leave it at room temperature overnight; frost just before serving if you prefer the flavors to settle.
8. Make the cream cheese frosting
While the cake cools (or right before frosting), make the frosting: In a bowl, beat 1/2 cup softened butter and 8 oz cream cheese until smooth. Add 1 teaspoon vanilla, then gradually add 3 cups powdered sugar and 2 tablespoons heavy cream, starting on low and increasing speed until thick and spreadable. If it’s too stiff, add 1 teaspoon more cream at a time; if too thin, add a little more powdered sugar. You want a thick frosting so slices cut cleanly.
9. Frost & serve
Spread the frosting evenly over the cooled cake using an offset spatula or knife. Slice into 12 squares and serve. Store any leftovers as described below.
Tips for success
- Room temperature ingredients: Make sure butter, cream cheese, and eggs are at room temperature for the smoothest batter and frosting.
- Banana ripeness: Use very ripe bananas (lots of brown speckles) for maximum sweetness and banana flavor. Under-ripe bananas will give less flavor.
- Don’t overmix: Once the flour is added, mix only until combined to keep the cake tender.
- Doneness check: A toothpick with moist crumbs (not wet batter) is perfect — the cake will be moist, not underbaked.
- Thicker frosting = cleaner slices: If you want neat slices, keep the frosting on the thicker side. Chill briefly (15–20 minutes) after frosting if you need very clean cuts.
- Make-ahead: The cake can be baked and kept unfrosted for up to 24 hours at room temperature (wrapped); frost just before serving for the freshest texture.
Variations & optional additions
- Walnut or pecan crunch: Fold 1 cup chopped toasted walnuts or pecans into the batter for texture. Sprinkle some on top of the frosting.
- Chocolate twist: Fold 1/2 cup chocolate chips into the batter or sprinkle on top. Cocoa powder (1–2 tbsp) added to the batter will deepen flavor.
- Spiced banana cake: Add 1 tsp cinnamon and 1/4 tsp nutmeg to the dry ingredients for a warm spice note.
- Maple cream cheese frosting: Replace 1–2 tablespoons of powdered sugar with 1–2 tablespoons real maple syrup and reduce cream slightly — beat until spreadable.
- Lower-sugar option: Reduce granulated sugar by 1/4 cup and use a powdered sugar frosting with a touch less sugar (but texture will change).
- Banana swap: For extra banana punch, replace the sour cream with half sour cream and half mashed banana (reduce mashed banana in step accordingly).
Storage & reheating
- Room temperature: Store in an airtight container or tightly covered with foil for up to 2 days.
- Refrigerator: Keep covered for up to 5 days (frosted cake should be refrigerated because of the cream cheese). Bring slices to room temperature before serving for best texture.
- Freezing: Freeze unfrosted cake (wrapped tightly in plastic and foil) for up to 3 months. Thaw in the refrigerator overnight, then frost before serving. You can also freeze frosted slices individually — wrap well to prevent freezer burn.
- Reheating: Warm a slice briefly in the microwave (10–15 seconds) to release aroma and soften chilled frosting. Don’t overheat — the frosting will melt.
Approximate nutrition (per serving)
Calculated for the whole 9×13 cake divided into 12 servings. These are estimates only.
- Calories: ~574 kcal
- Fat: ~27.6 g
- Carbohydrates: ~76.2 g
- Protein: ~4.9 g
(Values rounded — actual numbers vary by brands and specific ingredient sizes.)
Frequently Asked Questions (FAQs)
Q: Can I make this as muffins instead of a 9×13 cake?
A: Yes. Use a standard muffin tin, fill cups ~2/3 full, and bake at 350°F for about 18–22 minutes. Cooking times will be shorter — watch for a toothpick with moist crumbs.
Q: My frosting is runny. What went wrong?
A: Likely the cream cheese or butter were too warm or you added too much cream. Chill the frosting briefly, or add a little powdered sugar until it firms up.
Q: Can I use low-fat sour cream or cream cheese?
A: You can, but full-fat keeps the cake and frosting richer and creamier. Low-fat versions may alter texture and flavor slightly.
Q: Why is my cake dense?
A: Overmixing the batter after adding flour, under-ripened bananas, or packing the pan too densely can cause density. Use ripe bananas and mix just until combined.
Q: Can I make this dairy-free?
A: Substitute vegan butter, nondairy sour cream, and dairy-free cream cheese. Texture will vary, and you may need to chill the frosting to firm up.
Final encouragement
Baking this Banana Bread Cake with Cream Cheese Frosting is like gifting your kitchen a hug: warm, generous, and utterly forgiving. Whether you’re slicing it for morning coffee, packing it for a potluck, or saving it for a tiny celebratory slice after dinner, it’s one of those recipes that people remember. So grab those overripe bananas, let the oven work its magic, and enjoy every delicious, slightly messy bite.