Banana Bread Cake topped with the fluffiest cream cheese frosting! Garnish with fresh banana slices and chopped walnuts. This banana cake is the perfect way to use up old browned bananas. Super moist, fresh banana flavor, and it bakes up perfectly each time.
Prep Time 20minutes minutes
Cook Time 30minutes minutes
Cooling Time 2hours hours
Total Time 2hours hours 45minutes minutes
Servings 18 pieces
Calories 350kcal
Ingredients
Banana Cake
- 1/2 cup (1 stick) butter softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 cup sour cream full-fat is best
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mashed bananas about 3 bananas
Cream Cheese Frosting
- 1/2 cup (1 stick) butter softened
- 1 bar (8 oz) cream cheese full-fat is best
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 2 tablespoons heavy whipping cream
Instructions
Heat oven to 350°. Prepare a 9×13 baking dish and spray with cooking spray. Set aside.
In a large bowl with a hand mixer, or use a stand mixer with a paddle attachment, cream butter and sugar together until light and fluffy.
The mixture will look crumbled but beat it for a couple minuntes and it will start to look fluffy.
Add eggs, sour cream, and vanilla. Blend together until combined and creamy.
Add flour, baking soda, and salt. Blend on low speed just until combined.
Add mashed banana and gently stir together. Dump batter into the baking dish and spread out evenly.
Cook for 25-35 minutes or until toothpick inserted in middle comes out with moist crumbs or nothing at all. If a toothpick comes out with wet batter then you need to cook it slightly longer. The edges and top will be light browned.
Let cake cool completely before frosting.
Once cake is cooled you can either frost it right away and serve OR cover it tightly with tin foil and let it sit at room temperature overnight and then frost it before serving.
Make Cream Cheese Frosting
In a large bowl, beat butter and cream cheese together until combined. Add in vanilla extract, powdered sugar, and heavy cream. Beat together, starting on low speed and increase as needed, until frosting forms.
Add more powdered sugar and/or milk until desired frosting consistencey is reached. I never have to add more milk or powdered sugar than what’s called for. You want the frosting really thick so it will cut nice.
* NOTE: If you use anything other than heavy whipping cream start with 1 tablespoon and work from there. Heavy cream is so thick that you need more of it, lower fat milks you will need less of.
Cut into squares and garnish each piece with banana slices and chopped walnuts.
Notes
For best taste use full-fat sour cream in the cake and real, full-fat cream cheese for the frosting.
Do I serve banana cake cold or at room temperature?
Either way is delicious! Trust me you can’t go wrong with this one. I prefer this cake slightly cold when I eat it but that does not mean that it’s not good at room temperature. Experiment with both and see which one you prefer.
Can I make banana bread cake ahead of time?
Yes you can. I actually prefer making this cake the day before. Anything banana related always tastes better the next day. I make the cake the day before and let it cool completely in the pan. I then wrap the pan in tin foil and let it sit at room temperature overnight. A few hours before I need to serve the cake I will frost it and then cover it well with tin foil and store it in the fridge for a couple hours before serving. I think this banana cake tastes better slightly cold. Right before serving garnish the cake with banana slices and chopped walnuts if wanted.
Nutrition
Calories: 350kcal | Carbohydrates: 52g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 294mg | Potassium: 125mg | Fiber: 1g | Sugar: 39g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
