There’s something about the way a banana cake with cream cheese frosting fills the kitchen that instantly softens a hectic afternoon. I remember one day, halfway through making this cake, the phone rang—something about a last-minute meeting. I left the batter on the counter, half-stirred, and rushed to answer. By the time I got back, the batter had settled awkwardly, but that didn’t stop the oven magic from working its charm. The smell that filled the air while it baked was this perfect mix of warm bananas and vanilla, with just a hint of butter. When I finally spread the cream cheese frosting, it was a little messier than planned—I guess I was a bit distracted—but it still tasted like a little celebration in a slice.
Why You’ll Love It:
- The cake stays incredibly moist, thanks to ripe bananas and a touch of sour cream—no dryness in sight.
- The cream cheese frosting adds richness without being overly sweet, but it can be a bit tangy if you’re expecting plain sweetness.
- It’s simple — and that’s kind of the point. No fancy techniques, just real comfort on a plate.
- Using ripe bananas means this recipe is a great way to avoid waste, turning spotty fruit into something delightful.
- It’s a crowd-pleaser but also a quiet treat for a solo coffee break.
Just a heads-up: this cake is best enjoyed the same day or the next, as the frosting can soften the texture over time. But honestly, that’s part of its charm—the cake becomes even more tender.
Print
Banana Cake with Cream Cheese Frosting
- Total Time: 1 hour
- Yield: 12 1x
Description
A moist and flavorful banana cake topped with a rich and creamy cream cheese frosting. Perfect for any occasion and a great way to use ripe bananas.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2–3 bananas)
1/2 cup sour cream
1/4 cup milk
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the mashed bananas, sour cream, and milk until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
While the cake cools, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Add the powdered sugar gradually, beating until smooth and fluffy.
Mix in the vanilla extract until combined.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Slice and serve.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Kitchen Notes: This recipe is forgiving when it comes to your equipment—you don’t need anything fancy, just a good mixing bowl and a sturdy spatula. I usually serve it with a hot cup of coffee or tea; the slight bitterness balances the sweetness beautifully. Sometimes, I swap sour cream for Greek yogurt, though I’m still figuring out how that changes the texture exactly. If you like a bit more spice, a pinch of cinnamon or nutmeg can sneak in nicely. And for a fun twist, I’ve tried adding chopped walnuts on top, but that’s definitely an optional move depending on your mood.
FAQ:
Can I make this cake ahead? You can bake it a day before and frost it just before serving to keep things fresh.
What if I don’t have sour cream? Plain yogurt or buttermilk can work as substitutes, though the texture might vary slightly.
How ripe should the bananas be? The riper, the better—think lots of brown spots but not completely mushy.
Is the frosting difficult to spread? It can be a bit soft if your cream cheese or butter are too warm, so chilling briefly helps.
Give this Banana Cake with Cream Cheese Frosting a try when you want a baked treat that feels like a simple moment of joy. It’s easy to make, hard to resist, and perfect for sharing or savoring solo.