Cream Cheese Frosted Banana Cake

Why You’ll Love This Recipe

The cake is incredibly moist thanks to the combination of mashed bananas and sour cream, while the cream cheese frosting adds a smooth, luscious finish. This recipe is straightforward, requires simple ingredients, and results in a beautifully flavorful cake that’s sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1/2 cup (1 stick) butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 1 cup full-fat sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup mashed bananas (about 3 bananas)

For the Frosting:

• 1/2 cup (1 stick) butter, softened
• 8 oz cream cheese, softened (note: missing from your list but needed for classic cream cheese frosting)
• 3-4 cups powdered sugar (adjust sweetness)
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then add the vanilla extract and sour cream, mixing well.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Fold in the mashed bananas gently.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
9. To make the frosting, beat the softened butter and cream cheese together until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy and spreadable.
10. Spread the frosting evenly over the cooled cake.

Servings and Timing

Serves: 12
Preparation Time: 20 minutes
Baking Time: 45-55 minutes

Variations

• Add chopped walnuts or pecans to the batter for extra crunch.
• Mix in chocolate chips for a sweeter twist.
• Use Greek yogurt instead of sour cream for a tangier flavor.
• Top with toasted coconut flakes for added texture.
• Swap vanilla extract for cinnamon or nutmeg for a warm spice note.

Storage/Reheating

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for best flavor. You can also freeze the cake (without frosting) for up to 3 months; thaw and frost when ready.

FAQs

Can I substitute mashed bananas with banana puree?

Yes, banana puree works the same, just ensure it’s measured correctly.

Is sour cream necessary?

Sour cream adds moisture and tang, but Greek yogurt can be a good substitute.

How do I soften butter quickly?

Leave at room temperature for about 30 minutes or microwave in short bursts (10 seconds).

Can I make this cake gluten-free?

Use a gluten-free flour blend suitable for baking.

How do I know when the cake is done?

Insert a toothpick in the center; it should come out clean or with a few moist crumbs.

Can I make cupcakes instead of a cake?

Yes, bake in a lined muffin tin for about 20-25 minutes.

Is cream cheese frosting necessary?

No, but it complements the banana flavor perfectly with its tangy sweetness.

Can I reduce the sugar?

Yes, you can reduce sugar slightly, but it may affect texture and sweetness.

Can I use frozen bananas?

Yes, thaw and mash well before using.

How should I store leftover frosting?

Keep in an airtight container in the fridge for up to a week.

Conclusion

This Cream Cheese Frosted Banana Cake is a moist and flavorful dessert that combines the best qualities of banana bread and classic cream cheese frosting. It’s easy to prepare and perfect for celebrations or everyday indulgence. Once you try it, this cake is sure to become a favorite in your recipe collection.

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