Banana bread is a classic comfort food that has been enjoyed for generations. Its moist, sweet, and slightly dense texture makes it a favorite for breakfast, snacks, or even dessert. However, adding a cream cheese frosting takes this humble loaf to a whole new level, transforming it into a decadent and irresistible treat. This Banana Bread Cake with Cream Cheese Frosting recipe combines the best of both worlds, offering a delightful balance of flavors and textures that will leave you craving more.
Why We Love This Recipe
There are countless reasons to love this Banana Bread Cake with Cream Cheese Frosting recipe. Firstly, it’s incredibly moist and flavorful, thanks to the ripe bananas and sour cream. The cream cheese frosting adds a tangy and sweet contrast that complements the banana flavor perfectly. Additionally, this recipe is versatile and can be enjoyed at any time of the day. Whether you’re looking for a indulgent breakfast, a satisfying snack, or a crowd-pleasing dessert, this cake has you covered.
Another reason to love this recipe is its simplicity. With straightforward ingredients and easy-to-follow instructions, even novice bakers can achieve impressive results. Plus, it’s a great way to use up overripe bananas that might otherwise go to waste.
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
How to Make This Recipe
Banana Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the sour cream and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the mashed bananas until evenly distributed.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before frosting.
Cream Cheese Frosting:
- In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Add the vanilla extract and beat until well combined.
- Gradually add the powdered sugar, beating well after each addition.
- Add the heavy whipping cream and beat until the frosting is light and fluffy.
- Spread the frosting evenly over the cooled cake.
Success Tips
To ensure the best results with this recipe, follow these helpful tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with plenty of brown spots on the peel.
- Don’t overmix the batter: Overmixing can result in a tough and dense cake. Mix the ingredients just until combined for a tender crumb.
- Use full-fat ingredients: For the richest flavor and best texture, use full-fat sour cream and cream cheese.
- Allow the cake to cool completely: Before frosting, make sure the cake is completely cooled to prevent the frosting from melting.
- Store properly: To keep your cake fresh and moist, store it in an airtight container in the refrigerator.
Storage
Proper storage is essential to maintain the freshness and quality of your Banana Bread Cake with Cream Cheese Frosting. Here are some storage tips:
- Room temperature: If you plan to consume the cake within a day or two, you can store it at room temperature. Keep it in an airtight container to prevent it from drying out.
- Refrigerator: For longer storage, keep the cake in an airtight container in the refrigerator for up to one week. The cool temperature will help maintain the cake’s moisture and freshness.
- Freezer: If you want to extend the cake’s shelf life, you can freeze it. Wrap individual slices or the entire cake (without frosting) in plastic wrap, then aluminum foil, and store in the freezer for up to three months. Thaw overnight in the refrigerator before serving.
Notes
- Variations: Feel free to customize this recipe by adding mix-ins to the batter, such as chopped nuts, chocolate chips, or dried fruits. You can also sprinkle some cinnamon or nutmeg into the batter for added warmth and depth of flavor.
- Serving suggestions: This cake is delicious on its own, but you can also serve it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce for an extra-indulgent treat.
- Dietary restrictions: To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. For a dairy-free version, use dairy-free butter, sour cream, and cream cheese alternatives.
Nutrition
This Banana Bread Cake with Cream Cheese Frosting is a indulgent treat, and it’s essential to be mindful of its nutritional content. Here’s an approximate breakdown of the nutrition facts per serving (based on 12 servings):
- Calories: 550
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 95mg
- Sodium: 340mg
- Total Carbohydrate: 79g
- Dietary Fiber: 1g
- Sugars: 59g
- Protein: 5g
FAQs
Q: Can I use frozen bananas for this recipe? A: Yes, you can use frozen bananas. Thaw them completely and drain any excess liquid before mashing and adding to the batter.
Q: Can I make this recipe into cupcakes? A: Yes, this recipe can be adapted to make cupcakes. Line a muffin tin with cupcake liners and fill each liner about 2/3 full with batter. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Q: Can I make this recipe ahead of time? A: Yes, you can make this recipe ahead of time. Bake the cake and allow it to cool completely, then wrap it tightly in plastic wrap and store in the refrigerator for up to two days before frosting and serving.
Q: Can I use low-fat ingredients in this recipe? A: Using low-fat ingredients may result in a less rich and moist cake. For the best results, use full-fat sour cream and cream cheese. However, you can substitute low-fat ingredients if desired, keeping in mind that the texture and flavor may be slightly altered.
Conclusion
This Banana Bread Cake with Cream Cheese Frosting is a delightful and indulgent twist on a classic favorite. With its moist and flavorful banana cake base and tangy, sweet cream cheese frosting, it’s sure to become a go-to recipe for any occasion. By following the simple instructions and helpful tips outlined in this article, you can create a show-stopping dessert that your friends and family will love. So next time you have some overripe bananas on hand, give this recipe a try and enjoy the delicious results!