Banana Bread Cake Cream Cheese

Banana bread cake with cream cheese frosting is what I bake whenever I need a dessert that makes everyone instantly smile. This recipe balances the comforting taste of banana bread with the celebration-worthy flair of a layered cake. The tangy cream cheese frosting compliments the sweet crumb, and the result always disappears fast at birthdays and casual gatherings alike.

The first time I baked this for my niece's birthday she declared it better than bakery cake and took a piece for her lunchbox the next day. Now it is our go-to for any family get-together.

Ingredients

• All purpose flour: Provides structure for lifting, holds everything together, and yields a delicate texture if measured level and not packed
• Baking soda and baking powder: Together give the best rising and a fluffy tender crumb, make sure they are less than six months old for best results
• Salt: Sharpens and balances the sweetness, use fine sea salt for most even mixing
• Ground cinnamon: Adds a hint of warmth, skip if you want pure banana flavor but I love the cozy note it brings
• Unsalted butter: Gives richness to both cake and frosting, soft room temperature butter is key for creaming correctly
• Granulated sugar: Delivers sweetness without heaviness, use superfine sugar if you prefer a lighter texture
• Large eggs: Bind the cake and add extra richness, always bring eggs to room temperature for better incorporation
• Vanilla extract: Rounds out all flavors, opt for pure vanilla for a deeper aroma
• Ripe bananas: The spottier the better for max sweetness and flavor, mash very well to avoid lumps in the cake
• Buttermilk: Makes the crumb extra moist and gives a subtle tang, whole buttermilk preferred but in a pinch add a teaspoon of vinegar to milk as a substitute
• Cream cheese: The secret to tangy luxurious frosting, use full fat blocks not the spreadable type for best texture
• Powdered sugar: Sweetens the frosting and helps it whip up light, sift if lumpy for silky results

Step-by-Step Instructions

Prepare the Cake Pans:

Grease two eight inch round pans thoroughly with butter and dust lightly with flour or use parchment paper circles on the base, this helps every slice release neatly

Mix Dry Ingredients:

Whisk flour, baking soda, baking powder, salt, and cinnamon together in a medium bowl by hand for at least thirty seconds, making sure there are no streaks of leaveners

Cream Butter and Sugar:

Beat the room temperature butter with the sugar in a large bowl until it looks pale and fluffy, this step whips in air and is key for a soft crumb, scrape the bowl every minute or so

Add Eggs, Vanilla, and Bananas:

Crack the eggs in one at a time, beating after each just till the yellow disappears, then add vanilla followed by mashed bananas, mixing until smooth, the mixture may look a bit curdled but this is normal

Combine Wet and Dry Ingredients with Buttermilk:

Add the flour mixture and buttermilk to the banana batter in batches, start and end with flour, alternate to keep the batter smooth and to avoid overworking gluten, stir gently just until combined

Bake:

Divide the batter evenly between prepared pans, smoothing the tops so they bake up flat, place cakes in the center of your oven, bake at three hundred fifty degrees Fahrenheit for around twenty five to thirty minutes, check for doneness by inserting a toothpick into the center, it should come out dry or with a few moist crumbs

Cool:

Let the cakes cool in pans for ten minutes, then run a butter knife around the edge before turning out onto a wire rack, cool completely before frosting so the icing does not melt

Make Cream Cheese Frosting:

Beat together softened cream cheese and butter until completely smooth, then gradually add powdered sugar mixing on low to avoid a sugar cloud, add vanilla and a sprinkle of salt once most of the sugar is in, once all is blended whip a couple minutes more until light and fluffy

Frost the Cake:

Place one cooled cake layer on your serving plate, spread a generous layer of frosting, then gently position the second cake layer on top, cover the top and sides with remaining frosting, use a spatula or piping bag to create swirls or swoops as you like, decorate with banana slices or nuts for extra flair

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My favorite twist is sprinkling chopped toasted pecans between the cake layers, they add crunch and a nutty bonus. Last Thanksgiving, my dad snuck a slice before dinner because the aroma from the cooling cakes was impossible to resist.

Storage Tips

This cake stays moist covered in the fridge for four to five days. Wrap the cake tightly with plastic wrap or place in an airtight container to prevent the cream cheese frosting from absorbing fridge smells. For longer storage, the unfrosted cake layers can be wrapped airtight and frozen up to two months, let them come back to room temperature before frosting.

Ingredient Substitutions

You can swap the buttermilk with a mixture of half yogurt and half milk, or with a dash of lemon juice stirred into regular milk and left to thicken for a few minutes. For a dairy free version, use vegan butter and cream cheese alternatives and a plant based milk mixed with a teaspoon of vinegar for the buttermilk effect.

Serving Suggestions

This cake always looks festive on a birthday table, especially with a pile of banana slices or a drizzle of caramel on top. Pair with fresh coffee for brunch or serve chilled for a cool treat on a warm day. Try topping with toasted walnuts or chocolate chips for even more flavor.

A Slice of History

Banana bread grew in popularity during the 1930s when resourceful home bakers needed ways to use overripe bananas instead of wasting them. Transforming this classic into a two layer cake with tangy frosting bridges comfort food and celebration effortlessly, which makes it part cake, part pure nostalgia for me. Each bite reminds me of the kitchen mornings when I learned to mash bananas as a child.

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Each slice feels like a hug especially with a warm cup of coffee on the side.

Frequently Asked Questions

→ How can I make the cake extra moist?

Use very ripe bananas and avoid overmixing the batter to keep the crumb tender and moist.

→ Can I add nuts or chocolate chips?

Yes, fold in chopped walnuts or chocolate chips before baking for added flavor and texture.

→ How should I store leftovers?

Store the cake in an airtight container in the refrigerator for up to four days. Bring to room temperature before serving.

→ Can this be made ahead of time?

Yes, both cake layers and frosting can be prepared a day ahead. Assemble and frost just before serving for best freshness.

→ Is it possible to freeze the cake?

Unfrosted cake layers freeze well for up to two months. Thaw overnight, then frost before serving.

→ Is cinnamon necessary in the batter?

Cinnamon is optional but adds a warm depth of flavor that pairs well with banana and cream cheese.