Name: Banana Cake with Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 12
Ingredients: For the Cake:; 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 cup mashed ripe bananas (about 2-3 bananas); 1/2 cup sour cream; 1 tsp vanilla extract; For the Cream Cheese Icing:; 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract; A pinch of cinnamon for garnish (optional); Equipment:; 9x13 inch baking pan; Mixing bowls; Hand mixer or stand mixer; Spatula

Banana Cake with Cream Cheese Icing

There’s something so comforting about a freshly baked banana cake, especially when topped with a creamy, slightly tangy cream cheese icing. This cake has quickly become a staple in my home—perfect for both lazy Sunday mornings and quick weekday treats. My family adores the way the sweetness of the banana blends with the richness of the icing. Every time I make it, I can expect smiles, requests for seconds, and even a few fights over the last piece. If you’re looking for a quick, delicious, and foolproof recipe that’ll make everyone in your family happy, this banana cake might just be it!

Questions I Often Get Asked About This Recipe:

Can I use overripe bananas?
Absolutely! In fact, the riper, the better. Overripe bananas bring out the natural sweetness and flavor in the cake, making it even more delicious.

What if I don’t have cream cheese for the icing?
If you’re in a pinch, you can substitute with Greek yogurt or mascarpone for a similar tangy flavor. Just keep in mind that the texture and taste might vary slightly.

Can I make this cake gluten-free?
Yes, you can swap out the flour for a gluten-free blend. Look for one that’s a 1:1 substitute to keep the texture as close as possible to the original.

How long will this cake stay fresh?
Stored in an airtight container in the fridge, this banana cake will stay fresh for up to five days. However, I doubt it will last that long!

Can I freeze this cake?
Yes! Simply wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to three months. Just thaw overnight in the fridge when you’re ready to enjoy.

What You Need to Make Banana Cake with Cream Cheese Icing:

Ingredients:

For the Cake:

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup mashed ripe bananas (about 2-3 bananas)

1/2 cup sour cream

1 tsp vanilla extract

For the Cream Cheese Icing:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 tsp vanilla extract

A pinch of cinnamon for garnish (optional)

Equipment:

9×13 inch baking pan

Mixing bowls

Hand mixer or stand mixer

Spatula

How to make it:

Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper if you prefer an easy lift.

Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream the butter and sugar: In a separate large mixing bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.

Add the eggs and bananas: Beat in the eggs, one at a time, until well combined. Stir in the mashed bananas, sour cream, and vanilla extract until everything is smooth and mixed.

Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cake light and fluffy.

Bake: Pour the batter into your prepared baking pan, smoothing the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely in the pan before icing.

Prepare the icing: In a clean mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy.

Assemble: Spread the cream cheese icing over the cooled banana cake. Sprinkle a light dusting of cinnamon on top for a bit of extra warmth and flavor, if desired.

Tips:

Use very ripe bananas: The blacker, the better! They provide the best flavor and natural sweetness.

Avoid overmixing the batter: This will help keep the cake soft and tender.

Cool completely before icing: If the cake is warm, the icing will melt, making it tricky to spread.

Try adding nuts: Chopped walnuts or pecans add a nice crunch and complement the banana flavor beautifully.

Latest Reviews:

My kids devoured this! I loved how easy it was to make, and the cream cheese icing is to die for!

Perfect for a busy weeknight dessert! Next time, I think I’ll add some chopped walnuts for texture.

Such a great recipe! I’ve tried other banana cakes, but this one is the easiest and tastes amazing.

Made this for my mom’s birthday, and she loved it. Will definitely be making it again!

Absolutely delicious and easy to follow! I even made it gluten-free, and it turned out wonderfully.

Printable Recipe:

If this banana cake with cream cheese icing brought some extra joy to your kitchen, I’d love it if you’d share the recipe with friends or family on social media. Baking is always better when shared with loved ones, so tag me if you post it! I can’t wait to see how it turns out for you.