Hi, I’m Anna. Cooking has always been my way of connecting with people I care about—it’s where love and food come together. As I made this recipe, I kept thinking about my grandmother, who never measured a thing yet somehow made everything perfect. The warm smell filling the kitchen brought back her smile and that quiet comfort she carried.
Try it and tell me does it feel like a hug from grandma too?
Why You’ll Love This Recipe
This Banana Cake with Cream Cheese Frosting strikes a balance between ease and reliable results. The combination of ripe bananas and cream cheese creates a comforting flavor profile that’s both familiar and satisfying. With its practical everyday value, this recipe is perfect for a variety of occasions, making it a go-to choice for home cooks who appreciate wholesome, delicious desserts.
Kitchen Tools You’ll Need
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Cake pan
Ingredients
- 2 ½ cups Cake flour (structure)
- 3 tsp Baking powder (leavening agent)
- 1 tsp Baking soda (leavening agent)
- ½ tsp Kosher salt (enhances flavor)
- 3 medium Bananas (very ripe, peeled, and mashed – moisture and sweetness)
- 1 cup Sour cream (room temperature, adds moisture)
- 3 tsp Vanilla extract (flavor)
- 1 ½ cups Sugar (sweetness)
- 1 cup Butter (2 sticks, room temperature – richness)
- 2 Large eggs (room temperature, binding agent)
- 2 Large egg yolks (room temperature, richness)
- 16 oz Cream cheese (room temperature – smooth texture)
- 1 cup Unsalted butter (2 sticks, room temperature – creaminess)
- 4 tsp Vanilla extract (flavor)
- 3 cups Powdered sugar (measured and then sifted – sweetness and smoothness)
- ½ tsp Kosher salt (balances sweetness)
- Heavy cream (to thin, if needed – for desired consistency)
How to Make Banana Cake with Cream Cheese Frosting
Step 1. Preheat your oven to 350°F (175°C). This initial step ensures the oven is hot enough to bake the cake evenly once you pour the batter in. Make sure to let it heat up properly while you prepare your ingredients, as a well-preheated oven leads to a better rise in the cake.
Step 2. In a large mixing bowl, combine the cake flour, baking powder, baking soda, and kosher salt. Whisk them together until the dry ingredients are well mixed. This step is important because evenly distributing the leavening agents helps the cake rise uniformly, preventing any dense spots throughout the cake.
Step 3. In a separate bowl, mash the ripe bananas until smooth. You can use a fork or potato masher for this. Ripe bananas are essential here, as their natural sweetness and moisture contribute significantly to the cake’s overall texture and flavor. Set this mixture aside as you’ll mix it with the wet ingredients later.
Step 4. In another bowl, use an electric mixer to cream together the softened butter and sugar. Beat them until the mixture is light and fluffy, which should take about 3-5 minutes. This step incorporates air into the mixture, helping to create a light and tender cake with a good rise.
Step 5. Add the eggs and egg yolks, one at a time, to the butter-sugar mixture. Mix well after each addition until fully combined. This is essential for ensuring the eggs are evenly distributed and properly incorporated, which helps create the structure of the cake.
Step 6. Stir in the sour cream and vanilla extract into the egg-butter mixture, mixing until well combined. The sour cream adds a lovely moistness and tenderness to the cake, while the vanilla enhances the overall flavor profile.
Step 7. Gradually mix the dry ingredients into the wet ingredients, being careful not to overmix. A few lumps are okay; you just want everything combined. Overmixing can lead to a tough cake, so treat the batter gently to maintain its airy texture.
Step 8. Fold in the mashed bananas gently until fully incorporated. Be careful not to overwork the batter, as this can affect the end result. It’s alright if there are a few banana chunks visible—it adds to the texture and flavor of the cake.
Step 9. Pour the batter into a prepared cake pan, smoothing the top to ensure even baking. You can lightly grease the pan or line it with parchment paper to prevent sticking. Make sure the batter is evenly distributed for uniform baking.
Step 10. Bake the cake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time to ensure it doesn’t overbake, as this can dry out the cake.
Step 11. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack. Allowing it to cool completely will help the frosting adhere better later.
Step 12. While the cake cools, prepare the cream cheese frosting. In a mixing bowl, beat the room-temperature cream cheese and unsalted butter until smooth and creamy, which might take a few minutes. The key here is ensuring both ingredients are at room temperature to create a lump-free frosting.
Step 13. Gradually add the sifted powdered sugar and kosher salt to the cream cheese mixture, mixing slowly to avoid a powdered sugar cloud. Beat until the frosting is smooth and fluffy. You can adjust the consistency with heavy cream, adding a little bit at a time to achieve your desired thickness.
Step 14. Once the cake is completely cool, spread the cream cheese frosting evenly over the top and sides. You can use a spatula or a knife for this step. Decorating it with care will yield a beautiful final presentation, enhancing its appeal.
Step 15. Slice the cake into generous pieces to serve. The combination of moist banana cake and creamy frosting will surely be a hit. Enjoy it with a warm cup of coffee or tea, making it a delightful treat.
Serving Suggestions
Banana cake with cream cheese frosting makes for a wonderful breakfast option paired with coffee or tea. It also works beautifully as a snack during the day or as a sweet ending to family meals. Leftovers can be enjoyed at any time, and since the cake stays moist, it’s perfect for a quick grab-and-go bite. You might even enjoy it crumbled over yogurt for a tasty breakfast parfait or dessert.
Pro Tips for Best Results
- Make sure all ingredients are at room temperature before mixing for better consistency.
- Use very ripe bananas; their natural sweetness enhances the cake’s flavor.
- Don’t overmix the batter to preserve the cake’s light texture.
- When frosting, ensure the cake is completely cool to prevent melting.
- Sifting powdered sugar helps avoid lumps in the frosting.
- Adjust the frosting consistency with heavy cream to achieve your preferred thickness.
Common Mistakes to Avoid
- Using unripe bananas: Unripe bananas lack the necessary sweetness and moisture, leading to a dryer cake. Always use very ripe bananas for the best flavor, as they contribute to the cake’s moistness.
- Not measuring flour correctly: Too much flour can result in a dry cake. Use the spoon-and-level method to accurately measure your flour. This maintains the right balance of ingredients for perfect texture.
- Overmixing the batter: Overmixing can develop gluten, making the cake dense and heavy. Mix just until the ingredients are combined to keep the cake light and tender.
- Frosting a warm cake: If the cake is warm, the frosting may melt and slide off. Allow the cake to cool completely before frosting it to ensure a smooth distribution.
- Not creaming butter and sugar long enough: Skipping the proper creaming step may lead to a denser cake. Beat until fluffy to introduce air into the mixture, helping the cake to rise.
- Not letting the cake cool in the pan: If you skip cooling the cake in the pan, it may break when you transfer it to the cooling rack. Allowing for some cooling time helps with stability and makes it easier to handle.
Variations & Substitutions
- You can incorporate chopped walnuts or pecans for added texture.
- Consider adding chocolate chips for a richer dessert.
- Swap the cream cheese frosting for a simple buttercream for a different flavor profile.
- A sprinkle of cinnamon in the batter can enhance the overall taste.
- Top with fresh fruit or toasted coconut for a decorative twist.
Storage & Reheating
Store the banana cake at room temperature in an airtight container for about 1-2 days. For longer storage, keep it in the refrigerator where it will stay fresh for up to a week. You can freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer bag for up to three months. When reheating, use the microwave for short bursts to retain the moisture; be careful not to overheat it to prevent drying out.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can make the banana cake a day ahead. Just ensure it’s stored properly to maintain moisture. You can frost it the day you plan to serve it for the best presentation.
How long does it last in the fridge?
When stored properly in an airtight container, banana cake with cream cheese frosting can last for up to a week in the refrigerator.
Can I freeze this recipe?
Yes, you can freeze the banana cake. Wrap individual slices tightly and store them in a freezer-safe container for up to three months. Thaw in the refrigerator or at room temperature before enjoying.
What can I substitute for one ingredient?
If you don’t have sour cream, you can use plain yogurt as a substitute, which will still provide moisture and tang to the cake.
Why didn’t my recipe turn out as expected?
There are a variety of reasons a recipe might not turn out. Common issues include incorrect measurements, using cold ingredients, or not following the steps closely. Always ensure ingredients are at room temperature and precisely measured.
Final Thoughts
Making banana cake with cream cheese frosting is an enjoyable process, rewarding you with a comforting dessert that pleases everyone. The blend of ripe bananas and creamy frosting creates a delightful taste that is both satisfying and familiar. Whether served for a gathering or just to brighten your day, this recipe is a reliable choice you can feel good about. Enjoy the warmth and comfort that comes from baking something homemade.
Banana Cake with Cream Cheese Frosting
Ingredients
For the Cake
- 2.5 cups Cake flour Provides structure
- 3 tsp Baking powder Leavening agent
- 1 tsp Baking soda Leavening agent
- 0.5 tsp Kosher salt Enhances flavor
- 3 medium Bananas Very ripe, peeled, and mashed for moisture and sweetness
- 1 cup Sour cream Room temperature, adds moisture
- 3 tsp Vanilla extract Flavor
- 1.5 cups Sugar Sweetness
- 1 cup Butter 2 sticks, room temperature for richness
- 2 large Eggs Room temperature, binding agent
- 2 large Egg yolks Room temperature, adds richness
For the Frosting
- 16 oz Cream cheese Room temperature for smooth texture
- 1 cup Unsalted butter 2 sticks, room temperature for creaminess
- 4 tsp Vanilla extract Flavor
- 3 cups Powdered sugar Measured and then sifted for sweetness and smoothness
- 0.5 tsp Kosher salt Balances sweetness
- Heavy cream To thin, if needed for desired consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cake flour, baking powder, baking soda, and kosher salt. Whisk together.
- In a separate bowl, mash the ripe bananas until smooth.
- In another bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy.
- Add the eggs and egg yolks one at a time to the butter-sugar mixture, mixing well after each addition.
- Stir in the sour cream and vanilla extract until well combined.
- Gradually mix the dry ingredients into the wet ingredients, being careful not to overmix.
- Fold in the mashed bananas gently until fully incorporated.
Baking
- Pour the batter into a prepared cake pan, smoothing the top.
- Bake for about 25-30 minutes or until a toothpick inserted comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes before transferring to a cooling rack.
Frosting
- In a mixing bowl, beat the cream cheese and unsalted butter until smooth and creamy.
- Gradually add the sifted powdered sugar and kosher salt, mixing slowly until smooth.
- Adjust the frosting consistency with heavy cream if needed.
Assembly
- Once the cake is completely cool, spread the cream cheese frosting evenly over the cake.
- Slice the cake into generous pieces to serve.