Irresistible Banana Bread Cake with Cream Cheese Frosting in 60 Minutes

There’s something magical about the smell of banana bread cake with cream cheese frosting wafting through the house—it’s pure comfort in every bite. The moist, tender crumb, packed with ripe bananas and warm cinnamon, paired with that tangy-sweet frosting? Absolute perfection. I’ve been making this for years, ever since my mom scribbled the recipe on a stained index card. It’s the dessert I bring to every potluck, the one my kids beg for on rainy Sundays, and the treat that disappears before I can even snap a photo. Trust me, once you try this version, you’ll never go back to plain banana bread again.

Why You’ll Love This Banana Bread Cake with Cream Cheese Frosting

This isn’t just any banana bread—it’s a game-changer, and here’s why:

• The cake stays unbelievably moist thanks to ripe bananas and melted butter—no dry crumbs here!
• That cream cheese frosting is the perfect tangy contrast to the sweet, spiced cake—it’s a match made in dessert heaven.
• It’s foolproof to make, even if you’re not a baker. Just mix, bake, and slather on that frosting.
• Kids and adults go crazy for it—this cake disappears fast at parties (I’ve seen grown-ups sneak seconds!).

Ingredients for Banana Bread Cake with Cream Cheese Frosting

Gather these simple ingredients—you probably have most in your kitchen right now! I always set everything out before starting (Grandma called it “mise en place,” but I just call it “not running back to the pantry mid-mix”).

For the Banana Bread Cake

• 3 ripe bananas, mashed – The spottier, the better! These give the cake its sweetness and moisture.
• 1/2 cup unsalted butter, melted – I use real butter, never margarine. Let it cool slightly so it doesn’t cook the eggs.
• 3/4 cup granulated sugar – Just enough sweetness without overpowering the bananas.
• 1 large egg – Room temperature blends smoother (leave it out for 30 minutes first).
• 1 tsp vanilla extract – The good stuff, not imitation! It deepens all the flavors.
• 1 1/2 cups all-purpose flour – Spoon it into the measuring cup—no packing!
• 1 tsp baking soda – Fresh is key. Check the expiration date!
• 1/2 tsp salt – Balances the sweetness. I use fine sea salt.
• 1/2 tsp cinnamon – My secret weapon—it makes the bananas taste even richer.

For the Cream Cheese Frosting

• 8 oz cream cheese, softened – Full-fat only! Low-fat makes runny frosting.
• 1/4 cup unsalted butter, softened – Same rule as the cake—real butter or bust.
• 1 1/2 cups powdered sugar – Sift it first to avoid lumps (trust me, it’s worth the extra step).
• 1 tsp vanilla extract – Yes, more vanilla! It cuts the frosting’s sweetness.

Equipment You’ll Need

You don’t need fancy gadgets for this banana bread cake—just these basics (I bet you have most already!):

• 9×5-inch loaf pan – The classic shape for perfect slices. Grease it well or line with parchment.
• 2 mixing bowls – One for wet ingredients, one for dry. No cross-contamination!
• Hand mixer or whisk – A mixer makes the frosting silky, but a strong arm works too.
• Rubber spatula – For scraping every last bit of batter (no waste!).
• Toothpick – The old-school doneness tester. Works better than a knife!

How to Make Banana Bread Cake with Cream Cheese Frosting

Ready to bake the most irresistible banana bread cake? Follow these simple steps—I’ve made this so many times, I could do it in my sleep (and some Saturday mornings, I practically do!). Just remember: the secret is in the mixing. Overdo it, and you’ll end up with a tough cake. Gentle hands make the best crumb!

Preparing the Banana Bread Cake Batter

1. Preheat your oven to 350°F (175°C). Grease your loaf pan really well—I use butter and a dusting of flour, but baking spray works too. No one likes a stuck cake!
2. Mash those bananas in a large bowl. Leave them a little chunky for texture—about like thick oatmeal. Stir in the melted (but not hot!) butter, sugar, egg, and vanilla. Mix just until combined. It’ll look lumpy and weird—that’s perfect!
3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. No need to sift unless your flour’s clumpy. Grandma always said, “Whisking is like giving the dry ingredients a little wake-up call!”
4. Gently fold the dry ingredients into the wet with a rubber spatula. Stop when you stop seeing flour streaks—a few small lumps are fine. Overmixing = tough cake, and we want melt-in-your-mouth tender!

Baking and Cooling the Cake

1. Pour the batter into your prepared pan. Smooth the top lightly—it’ll even out as it bakes.
2. Bake for 50-60 minutes. Rotate the pan halfway for even browning. The cake’s done when it’s golden, springs back when lightly pressed, and a toothpick comes out with just a few moist crumbs (not wet batter).
3. Cool in the pan for 10 minutes, then turn it out onto a rack. This is the hardest part—you MUST let it cool completely before frosting! I sometimes hide it in the fridge to speed things up (shh, don’t tell anyone).

Making the Cream Cheese Frosting

1. While the cake cools, beat the softened cream cheese and butter together until creamy—about 1 minute with a hand mixer. Scrape down the bowl often!
2. Gradually add the powdered sugar, about 1/2 cup at a time, mixing well after each addition. Pro tip: cover the mixer with a towel unless you want a sugar dust storm!
3. Beat in the vanilla. Taste it—you should get that perfect tangy-sweet balance. Too sweet? Add a pinch of salt. Too thick? A teaspoon of milk will loosen it up.

Assembling the Final Dessert

1. Once the cake is completely cool (I mean it—warm cake melts frosting into a sad puddle!), slather on that frosting with an offset spatula or butter knife. Swirl it artfully—or just dump and spread like I do when I’m impatient!
2. For pretty slices, chill the frosted cake for 30 minutes before cutting. Or dive right in with a fork—no judgment here!

Tips for the Best Banana Bread Cake with Cream Cheese Frosting

After making this cake more times than I can count (and eating even more slices!), I’ve picked up a few tricks that make all the difference. Here’s how to nail it every single time:

• Bananas should be almost black – Those sad, spotty bananas you’re about to toss? They’re gold for this recipe! The riper they are, the sweeter and more flavorful your cake will be. No ripe bananas? Bake unpeeled ones at 300°F for 15 minutes to mimic the effect.
• Cooling is non-negotiable – I know it’s tempting to frost that warm cake, but resist! The frosting will slide right off and soak in. Wait until the cake is completely room temperature—I test by touching the bottom of the loaf. No warmth = good to go.
• Undermix the batter – Unlike cookies or muffins, banana bread cake thrives on gentle handling. Stop stirring as soon as the flour disappears. A few lumps mean tender crumbs instead of a rubbery brick.
• Frosting too soft? Chill it! – If your kitchen’s warm, the frosting might get runny. Pop it in the fridge for 10 minutes to firm up before spreading. Bonus: chilled frosting holds those pretty swirls better.

Ingredient Notes and Substitutions

Look, I get it—sometimes you’re halfway through mixing and realize you’re out of eggs. Or maybe you need to tweak this banana bread cake for dietary needs. No panic! Here’s my cheat sheet for swaps that actually work (and ones that don’t!), tested in my own messy kitchen.

Bananas: No ripe bananas? Try thawed frozen ones—just drain the liquid first. And yes, banana extract works in a pinch (use 1 tsp), but the texture won’t be as moist. For extra depth, roast unpeeled bananas at 350°F for 20 minutes until blackened—they’ll taste caramelized and incredible.

Flour: All-purpose works best, but gluten-free 1:1 blends (like Bob’s Red Mill) do surprisingly well here. Whole wheat flour makes a denser cake—I mix it half-and-half with regular flour to keep things light.

Sugar: Swap granulated for coconut sugar (same amount), but expect a darker cake and deeper molasses flavor. Honey or maple syrup? Reduce other liquids by 2 tbsp and don’t be surprised if the cake browns faster.

Eggs: For binding, 1/4 cup Greek yogurt or applesauce per egg works fine—just know the crumb will be slightly denser. Flax eggs? They’ll hold it together, but the cake won’t rise as much.

Frosting: Out of cream cheese? Mascarpone makes a luxurious sub, but add extra powdered sugar (it’s softer). Vegan cream cheese works if you’re dairy-free—just avoid the “whipped” varieties (too airy!). And in a true emergency? Melted white chocolate whipped with butter makes a shockingly good fake frosting—sweet but still tangy if you add a splash of lemon juice.

Pro Tip: Changing more than two ingredients? Bake a mini test loaf first. My rule: the farther you stray from the original, the more the texture shifts—usually toward denser. Still delicious, just… different. And hey, if all else fails? Serve it warm with ice cream and call it “deconstructed banana pudding cake.” Nobody complains about dessert with ice cream!

Storing and Serving Banana Bread Cake with Cream Cheese Frosting

Okay, let’s be real—this banana bread cake rarely lasts long enough to store! But just in case you manage to save some (or, you know, accidentally bake two loaves), here’s how to keep it tasting fresh:

Fridge: Because of the cream cheese frosting, this cake needs refrigeration. Cover it loosely with plastic wrap or foil—pressing directly onto the frosting makes it sweat. It’ll stay perfect for up to 3 days, though the bananas keep it moist even longer if you can resist eating it.

Room temp serving: Cold cake = sad cake! Take slices out 30 minutes before serving to let the frosting soften and flavors wake up. But if it’s a hot day? Frosting can get melty fast—I sometimes pop individual slices in the microwave for 5 seconds to mimic that fresh-baked warmth.

Freezing: Want to stash some for later? Freeze unfrosted slices wrapped tightly in plastic, then thaw overnight in the fridge. Make fresh frosting when ready—frozen cream cheese frosting gets grainy (learned that the hard way!). Pro tip: mark your calendar! Banana bread cake freezes great for 2 months, but after that, it starts tasting like freezer.

Serving ideas: Sure, it’s amazing plain, but why stop there? Try it toasted (yes, really!) with a smear of extra frosting, or crumble it over vanilla ice cream. My kids love it with peanut butter drizzle—trust me, salty PB + sweet cake = magic. For parties, cut thick slices and serve on a cake stand with coffee. Warning: you might need to bake extras!

Nutritional Information

Just between us, I don’t count calories when it comes to this banana bread cake—some things are worth every bite! But for those who like to know, here’s the breakdown per slice (based on 10 servings per loaf). Remember, these are estimates—your exact numbers will vary depending on ingredient brands and how thick you slice it!

• Calories: 320 (That frosting is totally worth it!)
• Fat: 15g (9g saturated from all that glorious butter and cream cheese)
• Carbohydrates: 45g (25g from sugars—bananas and powdered sugar do their thing)
• Fiber: 2g (Thank you, banana skins you didn’t eat!)
• Protein: 4g (Eggs and cream cheese pack a little punch)
• Sodium: 220mg (Mostly from baking soda—don’t skip the salt!)

Pro tip: If you’re watching sugar, you can reduce the powdered sugar in the frosting to 1 cup—it’ll be tangier but still delicious. And hey, bananas are fruit, so that makes this basically a health food… right?

Frequently Asked Questions

Got questions about this banana bread cake with cream cheese frosting? I’ve got answers! Here are the ones I get asked most—usually while people are licking frosting off their fingers.

Can I Make This Cake Ahead of Time?

Absolutely! The unfrosted cake keeps beautifully at room temperature for a day (wrap it tightly in plastic). For longer storage, freeze it—just wait to frost until the day you serve. The frosting can be made up to 3 days ahead; store it in the fridge and let it soften at room temp before spreading. Pro tip: Assemble the whole cake the night before and refrigerate—the flavors meld wonderfully overnight!

What If I Don’t Have Powdered Sugar?

No powdered sugar? No problem! For the frosting, you can blend granulated sugar in a blender until powdery (about 1 minute). Or make a glaze instead: mix 4 oz softened cream cheese with 2 tbsp maple syrup and 1/2 tsp vanilla—it’ll be thinner but just as tasty. In a real pinch? Skip the frosting and serve warm cake with ice cream or whipped cream. (I won’t tell!)

Can I Add Nuts or Chocolate Chips?

Ohhh yes—my family argues over which add-in is best! For nuts, toast 1/2 cup walnuts or pecans first, then fold them into the batter. Chocolate lovers: add 3/4 cup chips (dark, milk, or even white chocolate). For double the fun, do both! Just don’t go over 1 cup total add-ins or the cake might not rise properly. My personal twist? A handful of toasted coconut flakes in the batter—trust me, it’s heavenly.

Share Your Banana Bread Cake with Cream Cheese Frosting

Did you bake this? I’d love to see your masterpiece! Tag me @BakingWithJoy on Instagram or leave a comment—nothing makes me happier than your gooey frosting shots and banana-smeared kid photos!

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