Made Banana Bread Cake with Cream Cheese Frosting is what I bake when the bananas on the counter cross that spotted line and everyone starts ignoring them. You know the look, like they’re past their prime, but secretly they’re perfect for baking. This cake comes out soft, tall, and banana-rich, and the frosting is creamy and slightly tangy. It’s the kind of easy dessert that makes the kitchen smell like a hug. I’ll walk you through the simple steps, plus all my little tips from years of making it for family and friends.
The Story Behind This Recipe
From my kitchen to yours—Made Banana Bread Cake with Cream Cheese Frosting mixes a little nostalgia with a cozy aroma. Tested, tasted, and ready for your table. Made Banana Bread Cake with Cream Cheese Frosting is what I bake when the bananas on the counter cross that spotted line and everyone starts ignoring…
How to Make the Best Banana Cake
When I’m craving a cozy dessert but don’t want a complicated project, I go straight for this banana cake. It’s buttery, moist, and not too sweet, and it turns those ripe bananas into something special. If you’ve only made banana bread, you’ll love how this cake feels a bit lighter and party ready.
What You Need
- Ripe bananas: The spottier the better, about 3 large or 1 1/2 cups mashed.
- All-purpose flour: Fluffs up the cake without making it dense.
- Granulated sugar and a little brown sugar: For sweetness and moisture.
- Unsalted butter: Softened so it creams nicely.
- Eggs: Room temperature if you can.
- Buttermilk or milk with a splash of vinegar: Keeps things tender.
- Baking soda and baking powder: A winning combo for lift.
- Vanilla and a pinch of salt: Flavor boosters.
- Optional: a tiny shake of cinnamon or nutmeg if you like a warm note.
Step by Step
- Prep: Heat oven to 350°F. Grease a 9×13 pan or two 8-inch rounds. Line with parchment if you’re feeling fancy.
- Mash the bananas with a fork. A few small lumps are fine.
- Cream butter and sugars for 2 to 3 minutes until light. This is key for a soft crumb.
- Add eggs one at a time, then mix in vanilla.
- Whisk dry ingredients in a separate bowl: flour, baking soda, baking powder, salt, and optional spice.
- Combine dry ingredients with the creamed mixture, alternating with buttermilk. Start and finish with dry. Don’t overmix.
- Fold in mashed bananas gently until just combined.
- Bake 28 to 35 minutes for a 9×13, or 25 to 30 minutes for rounds, until a toothpick comes out clean.
- Cool completely before frosting.
For the frosting, beat softened cream cheese with soft butter until smooth. Add powdered sugar a cup at a time, a pinch of salt, and a squeeze of lemon or a splash of vanilla. Taste and adjust. It should be creamy, spreadable, and not runny. If you love a cream-cheese-forward dessert, you might also enjoy this simple cream cheese cake for when you need an easy crowd-pleaser.
I make this cake on repeat because it’s so forgiving. It also holds up great overnight, so it’s perfect for parties and school events. Honestly, the leftovers (if you have any) are an excellent breakfast with coffee.
Tips & Helpful Hints for This Cake Recipe
I’ve baked this cake so many times I could practically do it with my eyes closed. Here are the little moves that make a big difference.
- Use super ripe bananas: Dark spots are your friend. The flavor and moisture are better.
- Room temperature dairy: Butter, eggs, and cream cheese blend smoothly and trap air better, which helps your crumb.
- Don’t overmix: Once the flour goes in, be gentle. Stop as soon as it’s combined.
- Banana mash texture: A few tiny lumps are good. It keeps the cake tender.
- Check early: Ovens vary. Start checking 5 minutes before the suggested time.
- Cool the cake fully before frosting. Warm cake will melt your frosting.
- For sharp slices: Chill the frosted cake 20 to 30 minutes before cutting.
- Storage: Because of the cream cheese frosting, I store leftovers in the fridge, then let slices warm up a bit before serving.
Frosting That Sets Smooth
For silky frosting, beat it until it’s airy, then spread it on a fully cooled cake. If it’s too soft, pop the bowl in the fridge for 10 minutes and beat again. I like a pinch of salt to balance the sweetness. If you want more tang, add a teaspoon of lemon juice. If you prefer a slightly sweeter vibe with a different texture, try exploring a classic like this pineapple cream cheese pound cake for a fun twist on cream-cheese-forward desserts.
“I baked this for a bake sale and people asked which bakery it came from. We sold out in 15 minutes. The frosting is dreamy.”
Difference Between Banana Bread and Banana Cake
So what’s the real difference? It’s mostly about texture and sweetness. Banana bread is usually denser, more breakfast-y, and often bakes in a loaf pan. It tends to lean less sweet and sometimes includes nuts or chocolate chips. Banana cake is lighter, usually baked in a larger pan, and finished with frosting. It’s dessert, not breakfast, even though I’ve absolutely eaten it for breakfast and felt zero regrets.
In this recipe, the batter is whipped a bit more, which adds air and gives you that tender crumb. Buttermilk also helps keep things soft. The frosting sets this apart as a celebratory treat. When I make Made Banana Bread Cake with Cream Cheese Frosting for birthdays, it always wins smiles from even the non-banana people. It’s just that good.
Can I Use Frozen Bananas?
Yes, you can. I do it all the time when I stash bananas in the freezer and forget about them. Thaw them in a bowl at room temp or in the microwave on low. They’ll look watery and a little weird, which is normal.
Here’s the important part. Drain most of the excess liquid after thawing so the batter does not get soupy. You still want the thick pulp. Measure the mashed bananas to keep the ratios right. If your batter looks too thick after mixing, add a tablespoon or two of buttermilk or milk. If it looks too thin, add a tablespoon of flour.
Using frozen bananas will not hurt the flavor. In fact, it often makes the banana taste more pronounced. I’ve made Made Banana Bread Cake with Cream Cheese Frosting with both fresh and frozen bananas, and you honestly can’t tell the difference once it’s frosted and chilled.
More Ways to Use Ripe Bananas
I’ve been on a banana kick for years, so I’ve tried a lot of fun spins. If you like fruity, cold desserts for potlucks or backyard dinners, try this pretty strawberry banana cheesecake salad. It’s creamy, sweet, and super fast to whip up.
Craving fair food at home? The banana pudding funnel cake is a playful idea that always gets people talking. You get crispy, creamy, and banana in every bite.
You can also mash bananas into pancake batter, stir them into oatmeal with a swirl of peanut butter, or freeze slices for smoothies. If your bananas are overripe and no one wants to touch them, that’s basically your sign to bake. And if you’re all about cream cheese desserts, put this cream cheese cake on your weekend list too. It’s simple and satisfying.
Common Questions
Q: Can I make this cake ahead?
A: Yes. Bake the cake a day ahead, cool, and wrap it tight. Frost the next day. It slices beautifully when slightly chilled.
Q: Can I reduce the sugar?
A: You can cut up to 1/4 cup without hurting texture. Remember the frosting adds sweetness, so taste as you go.
Q: How do I keep the cake from being dense?
A: Use room temp ingredients, cream butter and sugar well, and don’t overmix once you add flour.
Q: What can I add to the batter?
A: Chopped walnuts, mini chocolate chips, or a light dusting of cinnamon are all great. Keep add-ins to about 1 cup total.
Q: Can I use a different pan?
A: Sure. Two 8-inch rounds or a 9×13 both work. Adjust the baking time and start checking early.
Let’s Bake Something Sweet Together
To recap, ripe bananas plus a creamy frosting equals pure comfort. With a few simple steps, you’ll have a tender cake that’s perfect for birthdays, potlucks, or a lazy Sunday. If you want to compare techniques or explore variations, check out this helpful guide on Amazing Banana Bread Cake with Cream Cheese Frosting … and this straightforward version from Banana Cake with Cream Cheese Frosting – I Wash You Dry. Then come back and try this one, because it’s my personal favorite. I hope you bake your own Made Banana Bread Cake with Cream Cheese Frosting soon and share it with someone you love.
Banana Bread Cake with Cream Cheese Frosting
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9 x 13 pan or two 8-inch rounds, lining with parchment if desired.
- Mash the bananas with a fork, leaving a few small lumps.
- In a mixing bowl, cream the softened butter and sugars together for 2 to 3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and optional spice.
- Gradually combine the dry ingredients with the creamed mixture, alternating with the buttermilk, starting and finishing with the dry ingredients. Be careful not to overmix.
- Gently fold in the mashed bananas until just combined.
- Pour the batter into the prepared pan and bake for 28 to 35 minutes for a 9 x 13 pan, or 25 to 30 minutes for rounds, until a toothpick inserted comes out clean.
- Cool completely before frosting.
- Beat softened cream cheese with soft butter until smooth, then add the powdered sugar a cup at a time, along with a pinch of salt and lemon juice or vanilla to taste.
- Adjust to achieve a creamy, spreadable frosting.
