Why You’ll Love This Banana Bread Cake with Cream Cheese Frosting
Hey there, baking buddies! Are you ready for a treat that’s as comforting as a warm hug and as delicious as a slice of pure happiness? Then get ready to dive headfirst into this unbelievably moist banana bread cake, topped with a cloud-like cream cheese frosting. This isn’t your grandma’s banana bread (though she’d probably love it too!). We’re talking a next-level upgrade, a cake-ified version of that classic comfort food, elevated to pure decadence.
What makes this recipe so special? First, the intense banana flavor. We’re using super ripe bananas, bursting with sweetness and creating a deeply satisfying moist crumb. Then there’s that tangy, creamy cream cheese frosting – it’s the perfect complement to the rich banana flavor, adding a delightful contrast in texture and taste. The recipe itself is surprisingly quick and easy, perfect for even beginner bakers. Picture this: the aroma of warm banana bread filling your kitchen, the soft, tender crumb melting in your mouth, the sweet cream cheese frosting providing the perfect touch of coolness… Pure bliss, right?
This cake evokes feelings of cozy comfort, perfect for a lazy Sunday afternoon, a family gathering, or simply a little self-indulgence. It’s the kind of treat that makes you feel good from the inside out – and let’s be honest, who doesn’t need a little more of that in their life? Get ready to taste, texture, and enjoy the ultimate banana bread experience!
What You’ll Need
Here’s what you’ll need to whip up this amazing banana bread cake:
- 3 ripe bananas, mashed: The riper, the sweeter and more flavorful your cake will be! Look for bananas with lots of brown spots.
- 2 cups all-purpose flour: Provides the structure for your cake.
- 1 teaspoon baking soda: The leavening agent that gives your cake its light and airy texture.
- 1/4 teaspoon salt: Enhances the flavors of the other ingredients.
- 1/2 cup unsalted butter, softened: Adds richness and moisture. Make sure it’s softened to room temperature for easy creaming.
- 1 cup granulated sugar: Provides sweetness and helps create a tender crumb.
- 2 large eggs: Bind the ingredients together and add richness.
- 1 teaspoon vanilla extract: Adds a warm, comforting flavor.
- 1/2 cup buttermilk: Adds moisture and tanginess, creating a tender crumb.
- 1/2 cup butter, softened (for frosting): Creates a smooth and creamy frosting.
- 8 ounces cream cheese, softened: The star of the frosting, adding tang and creaminess.
- 4 cups powdered sugar: Sweetens the frosting and gives it its light and fluffy texture.
- 1 teaspoon vanilla extract (for frosting): Complements the banana and cream cheese flavors.
Step-by-Step Instructions
Let’s get baking! Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This helps prevent sticking and ensures easy removal of your perfectly baked cake.
Step 1: Mash those bananas! In a large bowl, mash the ripe bananas until smooth. A few small lumps are okay – it adds to the rustic charm.
Step 2: Combine dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agent.
Step 3: Cream together butter and sugar. In a large bowl, cream together the softened butter and sugar until light and fluffy. Use an electric mixer for best results. This step incorporates air into the batter, leading to a lighter cake. Don’t rush this step; take your time to achieve the desired fluffiness.
Step 4: Add eggs and vanilla. Beat in the eggs one at a time, then stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is well combined.
Step 5: Alternate wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don’t overmix! Overmixing develops gluten, resulting in a tough cake.
Step 6: Fold in bananas. Gently fold in the mashed bananas until just combined. Again, avoid overmixing.
Step 7: Bake the cake. Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it after 30 minutes, as ovens can vary.
Step 8: Cool and frost. Let the cake cool completely in the pan before frosting. This prevents the frosting from melting.
Step 9: Make the frosting. While the cake is cooling, make the frosting. In a large bowl, beat together the softened butter and cream cheese until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
Step 10: Frost and enjoy! Once the cake is completely cool, frost it with the cream cheese frosting. Slice and serve!
Tips for Success
For the best results, ensure your butter and cream cheese are softened to room temperature. This allows for proper creaming and a smooth, fluffy frosting. Don’t overmix the batter; overmixing leads to a tough cake. Use ripe bananas for the best flavor and moisture. Let the cake cool completely before frosting to prevent the frosting from melting. If you want a more intense banana flavor, add a teaspoon of banana extract to the batter.
Variations to Try
Feel free to experiment! Add chopped nuts (walnuts, pecans) to the batter for added texture and flavor. Swap out the all-purpose flour for gluten-free flour for a gluten-free version. For a spicier kick, add a pinch of cinnamon or nutmeg to the batter. You can also use different types of frosting; a chocolate ganache would be delicious!
Storing and Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To reheat, let the cake thaw at room temperature and then microwave for short intervals until warmed through. For best results, reheat individual slices instead of the whole cake.
Frequently Asked Questions
Q: Can I use different types of bananas? A: Yes! While ripe bananas are best for maximum sweetness and moisture, you can use a combination of ripe and slightly less ripe bananas. Just be sure to mash them well.
Q: How long does the cake keep? A: Stored properly in an airtight container at room temperature, the cake will last for up to 3 days. Refrigerated, it will keep for up to a week. Frozen, it will last for up to 3 months.
Q: Can I substitute the buttermilk? A: Yes, you can substitute the buttermilk with 1/2 cup of milk plus 1/2 teaspoon of lemon juice or white vinegar. Let it sit for 5 minutes before adding it to the batter. This creates a similar acidity to buttermilk.
Q: What if my cake is too dry? A: Next time, ensure your bananas are very ripe and your butter and cream cheese are softened to room temperature. Adding a tablespoon or two of milk to the batter might help if it’s a little dry.
The Final Word
This ultimate moist banana bread cake with dreamy cream cheese frosting is a guaranteed crowd-pleaser. The combination of the intensely flavorful banana cake and the luscious cream cheese frosting is simply irresistible. It’s easy to make, perfect for any occasion, and guaranteed to leave you wanting more. So, what are you waiting for? Give this recipe a try, and let me know what you think in the comments below! Don’t forget to rate the recipe and share your baking adventures! Happy baking!
Banana Bread Cake with Cream Cheese Frosting
Equipment
- 9×5 inch loaf pan Grease and flour the pan before baking.
- Mixing bowls
- Electric mixer Optional, but helpful for the frosting.
Ingredients
Banana Bread Cake Ingredients
- 3 ripe bananas mashed bananas
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
Cream Cheese Frosting Ingredients
- 0.5 cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, mash bananas. Add softened butter and sugar; beat until creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the frosting: Beat together softened butter and cream cheese until smooth. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.