A Moist, Tender Banana Cake with Rich Tangy Frosting
There’s something timeless about banana bread — soft, sweet, comforting, and full of cozy flavor. But when you transform it into a fluffy sheet cake and top it with luscious frosting, it becomes something even more special. This Banana Bread Cake with Cream Cheese Frosting combines the nostalgic warmth of classic banana bread with the indulgent texture of a tender cake and silky, tangy topping.
Unlike dense traditional loaves, this version has a lighter crumb, balanced sweetness, and a smooth cream cheese frosting that melts gently over the top. It’s perfect for birthdays, potlucks, brunch gatherings, or whenever you want to elevate overripe bananas into something extraordinary.
Why You’ll Love This Banana Bread Cake
This isn’t just banana bread in a different pan. It’s designed to be softer, fluffier, and more cake-like while keeping that deep banana flavor.
What makes it irresistible:
✔ Ultra-moist banana crumb
✔ Rich, ripe banana flavor
✔ Light and fluffy texture
✔ Creamy, tangy frosting contrast
✔ Easy 9×13 sheet cake format
✔ Perfect for making ahead
The contrast between the warm banana base and cool frosting makes every bite balanced and satisfying.
Ingredients Breakdown
Understanding each ingredient ensures perfect texture and flavor.
For the Banana Bread Cake
3 large ripe bananas (very spotty = best flavor)
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup brown sugar
¾ cup unsalted butter, melted
½ cup sour cream or Greek yogurt
3 large eggs (room temperature)
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Optional: ½ teaspoon cinnamon
Why these ingredients matter:
Overripe bananas provide natural sweetness and moisture.
Brown sugar adds depth and slight caramel notes.
Sour cream or yogurt keeps the cake tender.
Butter adds richness.
Eggs create structure and lift.
For the Cream Cheese Frosting
8 oz (225g) full-fat cream cheese, softened
½ cup unsalted butter, softened
3–4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
The frosting should be smooth, creamy, and spreadable — not too stiff, not too runny.
Step-by-Step Instructions
Step 1: Prepare the Pan
Preheat oven to 350°F (175°C).
Grease and line a 9×13 inch baking pan.
Set aside.
Step 2: Mash the Bananas
In a large bowl:
Mash bananas until mostly smooth but slightly textured.
Avoid making them completely liquid — small chunks add moisture pockets.
Step 3: Mix the Wet Ingredients
Add to the mashed bananas:
Melted butter
Granulated sugar and brown sugar
Eggs
Sour cream
Vanilla
Whisk until fully combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk:
Flour
Baking soda
Baking powder
Salt
Cinnamon (optional)
Step 5: Combine Wet and Dry
Gradually fold dry ingredients into wet mixture.
Stir gently until just combined.
Important:
Do not overmix — this keeps the banana cake soft and fluffy.
Step 6: Bake
Pour batter evenly into prepared pan.
Bake for 35–40 minutes.
Insert a toothpick — it should come out clean or with a few moist crumbs.
Allow cake to cool completely before frosting.
Making the Perfect Cream Cheese Frosting
Cream cheese frosting is the signature finish of this cake.
Instructions:
Beat softened cream cheese and butter until smooth and fluffy (2–3 minutes).
Gradually add powdered sugar.
Mix in vanilla and salt.
Adjusting Consistency:
Too thick? Add 1 tablespoon milk.
Too thin? Add more powdered sugar.
Spread evenly over cooled cake using an offset spatula.
Optional Add-Ins & Variations
Want to customize your banana bread cake? Try these ideas:
Add Texture
Chopped walnuts
Pecans
Chocolate chips
Shredded coconut
Flavor Twists
Add ½ teaspoon nutmeg
Brown butter instead of regular butter
Swirl in peanut butter
Add crushed pineapple for tropical flavor
Healthier Option
Replace part of flour with whole wheat flour
Reduce sugar slightly
Use Greek yogurt instead of sour cream
Why This Recipe Works
This cake succeeds because of proper moisture balance.
Bananas add natural liquid and sweetness
Sour cream stabilizes texture
Baking soda reacts with banana acidity for lift
Butter ensures richness
The result is a moist banana sheet cake that stays fresh for days.
Troubleshooting Guide
Cake Too Dense
Bananas were under-ripe
Batter overmixed
Too much flour (always measure correctly)
Frosting Too Runny
Cream cheese too warm
Add powdered sugar gradually
Chill briefly before spreading
Cake Sinks in Center
Underbaked
Oven temperature too low
Storage & Make-Ahead Tips
Store covered in refrigerator for up to 4 days.
Let sit at room temperature 20–30 minutes before serving.
Freeze unfrosted cake for up to 2 months.
If freezing frosted cake:
Freeze uncovered until frosting hardens.
Wrap tightly afterward.
Serving Suggestions
This banana bread cake with cream cheese frosting pairs beautifully with:
Fresh coffee
Chai tea
Cold milk
Vanilla ice cream
It’s ideal for:
Birthday celebrations
Casual family desserts
Holiday gatherings
Potluck events
Frequently Asked Questions
Can I use frozen bananas?
Yes. Thaw completely and drain excess liquid before mashing.
Can I turn this into cupcakes?
Absolutely. Bake at 350°F for 18–22 minutes.
Can I make it as a layer cake?
Yes. Divide into two 8-inch round pans and adjust bake time to 25–30 minutes.
How ripe should bananas be?
Very ripe — heavily spotted or nearly black skins produce the best flavor.
Final Thoughts
This Banana Bread Cake with Cream Cheese Frosting is the perfect blend of comfort and indulgence. It keeps everything you love about banana bread — rich flavor, soft texture, warm sweetness — and elevates it with a fluffy crumb and tangy frosting.
Whether you’re baking to use up ripe bananas or preparing a crowd-pleasing dessert, this cake delivers every time.