Description
This Banana Bread Cake with Cream Cheese Frosting is everything you love about banana bread in a soft, moist, and flavorful cake. Topped with a creamy, tangy frosting and fresh banana slices, it’s perfect for any occasion!
Ingredients
Scale
For the Cake:
- 3 ripe bananas (mashed)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp poppy seeds (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Fresh banana slices for garnish
Instructions
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans or line them with parchment paper.
- Make Batter: In a large bowl, mash the ripe bananas. Add the sugar, softened butter, eggs, sour cream (or Greek yogurt), and vanilla extract. Mix until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and poppy seeds (if using). Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract and beat until fluffy.
- Assemble Cake: Place one cake layer on a serving plate and spread a generous layer of frosting on top. Add the second layer and frost the top and sides of the cake.
- Garnish and Serve: Top with fresh banana slices just before serving. Slice and enjoy!
Notes
- For extra sweetness, drizzle a bit of honey or caramel sauce over the cake before serving.
- You can bake the cake in a 9×13-inch pan if you prefer a single-layer version.
- Store leftover cake in the fridge for up to 4 days or freeze unfrosted layers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes