Print

Banana Cake with Cream Cheese Frosting

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and flavorful banana cake topped with rich, creamy cream cheese frosting. Perfect for gatherings or as a comforting homemade dessert.

Ingredients

  • 1/2 cup Unsalted Butter (softened)
  • 1.5 cups Granulated Sugar
  • 2 Eggs
  • 1 tsp. Vanilla Extract
  • 1 cup Sour Cream
  • 2 cups All-purpose flour
  • 1 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 3 Ripe bananas (mashed)
  • 1/2 cup Brown Sugar
  • 8 oz. Full-fat Cream Cheese (softened)
  • 1/4 cup Unsalted Butter (softened)
  • 1 tsp. Vanilla Extract
  • 4 cups Powdered Sugar
  • 1–3 Tbsp. Milk
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 13×9-inch pan and set aside.
  2. Peel ripe bananas and mash them in a bowl until smooth.
  3. In a large bowl, cream together the butter and granulated sugar. Add eggs one at a time, mixing after each addition.
  4. Mix in sour cream, vanilla extract, and mashed bananas until combined.
  5. In a separate bowl, whisk together flour, baking soda, brown sugar, and salt.
  6. Add the dry ingredients to the wet ingredients in two additions, folding gently until just combined.
  7. Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely.
  8. For the frosting, beat cream cheese and butter until smooth and fluffy.
  9. Add powdered sugar and vanilla extract, mixing until well combined.
  10. Add 1 tablespoon of milk and mix; add more as needed to reach desired consistency.
  11. Spread frosting evenly over the cooled cake before serving.

Notes

  • Use very ripe bananas for the best flavor and sweetness.
  • Ensure the cake is fully cooled before frosting to prevent melting.
  • Store leftovers in the refrigerator for up to 4 days.
  • You can add chopped nuts or chocolate chips for extra texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/banana-cake-with-cream-cheese-frosting/