Oh my goodness, if you haven’t tried a banana bread cake with cream cheese frosting, you’re in for a real treat! There’s something incredibly comforting about the moistness of the banana bread paired with that creamy, tangy frosting. I remember the first time I made this cake; it was for a friend’s birthday, and I honestly couldn’t stop sneaking slices before the party even started! The aroma of ripe bananas baking in the oven filled my kitchen, making it feel like a warm hug. Trust me, this delightful dessert is not just a feast for the taste buds but also a perfect way to use up those overripe bananas sitting on your counter. Get ready to impress your family and friends with this scrumptious cake; they won’t be able to resist asking for seconds!
Ingredients List
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
How to Prepare Banana Bread Cake with Cream Cheese Frosting
Preheat the Oven
First things first, let’s get that oven preheated to 350°F (175°C). This step is crucial because it ensures your banana bread cake bakes evenly and comes out perfectly moist. Trust me, you don’t want to skip this part!
Prepare the Banana Mixture
Now, grab those ripe bananas and mash them up in a bowl. I like to use a fork; it’s super simple! Just press down on the bananas until they’re all smooth and creamy. You want about a cup of mashed bananas, so don’t be shy about squishing them! The riper, the better—those sweet flavors really shine through.
Make the Butter and Sugar Mixture
In a separate bowl, cream together the softened butter and sugar until the mixture is light and fluffy. I usually use a hand mixer for this, but you can totally do it by hand if you’re feeling strong! Just keep mixing until you don’t see any lumps of butter. This step adds that lovely richness to your cake.
Combine Wet Ingredients
Next up, add the eggs and vanilla extract to your butter-sugar mixture. Make sure to mix well until everything is combined. This is where the magic starts to happen—your batter will become creamy and smooth!
Mix Dry Ingredients
In another bowl, whisk together the flour, baking soda, and salt. I like to give it a little shake to make sure everything’s mixed well. This helps your banana bread cake rise beautifully and keeps it from being dense. A little tip: sift this mixture for an even fluffier cake!
Combine Wet and Dry Ingredients
Now comes the fun part—gently fold the dry ingredients into your wet mixture. Do it gradually, and try not to overmix! This keeps your cake light and tender. Just stir until you don’t see any flour streaks; it’s okay if a few lumps remain!
Bake the Cake
Pour that delicious batter into a greased cake pan, spreading it out evenly. Pop it into your preheated oven and bake for 45-50 minutes. Don’t forget to check it with a toothpick! It should come out clean when the cake is ready. The anticipation is real—your kitchen will smell heavenly!
Cool and Frost
Once it’s done baking, let your banana bread cake cool in the pan for about 10 minutes before transferring it to a wire rack. This is super important because you don’t want to frost a hot cake! While it’s cooling, whip up your cream cheese frosting by mixing the softened cream cheese, powdered sugar, and lemon juice until smooth. Once the cake is completely cool, spread that luscious frosting on top, and maybe even add some banana slices for a gorgeous finish!
Tips for Success
Now that you’re ready to dive into making this banana bread cake with cream cheese frosting, here are my top tips to ensure your cake turns out absolutely perfect every time!
- Use Ripe Bananas: The riper your bananas, the sweeter and more flavorful your cake will be! Look for bananas with lots of brown spots—this means they’re packed with natural sugars.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until you see no more flour. Overmixing can lead to a dense cake, and we want it light and fluffy!
- Cool Completely: Make sure your cake is completely cool before frosting. If you frost while it’s still warm, the frosting will melt and slide right off. We want that beautiful layer to stay put!
- Store Properly: Keep any leftovers in an airtight container in the fridge. It’ll stay fresh for about 3-4 days. Just be prepared for your friends and family to keep asking for more!
- Freezing for Later: You can also freeze this cake! Just wrap it tightly in plastic wrap and then foil before placing it in the freezer. Thaw it overnight in the fridge when you’re ready to enjoy a slice again.
- Frosting Variations: Feel free to get creative with your frosting! You can add a splash of vanilla extract or even some cocoa powder for a chocolatey twist. Yum!
Nutritional Information
Here’s a handy breakdown of the estimated nutritional values for each slice of this delightful banana bread cake with cream cheese frosting. Remember, these are approximate values, but they give you a good idea of what you’re indulging in!
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 200mg
- Carbohydrates: 36g
- Fiber: 1g
- Sugar: 18g
- Protein: 3g
Enjoy every delicious slice, knowing it’s packed with sweet banana goodness and creamy frosting! Just keep in mind that moderation is key, especially when you can’t resist going back for seconds!
FAQ Section
Can I use frozen bananas for this recipe?
Yes, absolutely! Just make sure to thaw them completely and drain any excess liquid before mashing. Frozen ripe bananas work wonderfully in this banana bread cake with cream cheese frosting and can be a great way to use up overripe bananas you may have stashed in the freezer.
How do I store leftovers?
Store any leftover banana bread cake in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. If you want to keep it longer, you can freeze it! Just wrap individual slices tightly in plastic wrap and then in foil before placing them in the freezer.
What if I don’t have cream cheese for the frosting?
No worries! If you’re out of cream cheese, you can make a simple whipped cream frosting instead. Just whip heavy cream with powdered sugar until soft peaks form. It won’t have that tangy flavor, but it’ll still be delicious on your cake!
Can I make this cake gluten-free?
Sure thing! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just make sure your baking soda is gluten-free too. It should turn out just as tasty!
How can I make this cake even more flavorful?
You can add a teaspoon of cinnamon to the dry ingredients for a warm, cozy spice! Or, fold in some chopped nuts or chocolate chips for added texture and richness. The possibilities are endless with this banana bread cake! Enjoy experimenting!
Why You’ll Love This Recipe
- Quick to Prepare: With just a handful of simple steps, you can whip up this cake in no time!
- Delicious Flavor: The combination of sweet bananas and creamy frosting creates a mouthwatering treat that’s hard to resist.
- Perfect for Gatherings: This cake is a showstopper—ideal for birthdays, potlucks, or any celebration where you want to impress!
- Vegetarian-Friendly: With all plant-based ingredients, it’s a great choice for your vegetarian friends and family.
- Customizable: You can easily add your favorite mix-ins or flavors to make it uniquely yours!
- Comforting Dessert: There’s just something so cozy about a slice of banana bread cake that brings back warm memories.
- Leftover Friendly: It stays delicious for days, so you can savor the goodness long after it’s baked.
Banana Bread Cake with Cream Cheese Frosting: 7 Amazing Tips
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist banana bread cake topped with creamy frosting.
Ingredients
- 3 ripe bananas
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Mash the bananas in a bowl.
- Cream the butter and sugar together in a separate bowl.
- Add eggs and vanilla to the butter mixture, mixing well.
- Combine the banana mixture with the butter mixture.
- In another bowl, mix flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients.
- Pour the batter into a greased cake pan.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let it cool before frosting.
- For the frosting, beat cream cheese, powdered sugar, and lemon juice until smooth.
- Spread the frosting over the cooled banana bread cake.
Notes
- Use ripe bananas for better flavor.
- Store leftovers in the refrigerator.
- Can be made ahead of time and frozen.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: banana bread cake, cream cheese frosting, dessert