Description
This Banana Bread Cake with Cream Cheese Frosting is a moist and flavorful dessert that combines the rich taste of ripe bananas with a luscious, creamy frosting. Perfect for gatherings or a sweet treat, this recipe offers a soft, tender crumb enhanced by subtle hints of vanilla and a tangy cream cheese topping.
Ingredients
Scale
For the Banana Bread Cake:
- 1 ½ cups mashed ripe bananas (about 3-4 bananas)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or milk with 1 tablespoon lemon juice/vinegar as a substitute)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar (adjust to desired sweetness)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy to incorporate air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even blending, then stir in the vanilla extract for flavor.
- Incorporate Bananas: Mix in the mashed bananas until fully incorporated, adding natural moisture and sweetness.
- Combine Wet and Dry Ingredients: Gradually alternate adding the dry ingredients and buttermilk into the banana mixture, starting and ending with the dry ingredients. Stir until just combined to avoid overmixing which can make the cake tough.
- Prepare to Bake: Pour the batter into the prepared baking pan, spreading it evenly for uniform cooking.
- Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean, ensuring the cake is cooked through.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy for a rich frosting base.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating until the frosting is fluffy and smooth to your desired sweetness.
- Frost Cake: Once the cake has completely cooled, spread the cream cheese frosting evenly over the top to finish the dessert.
- Serve: Slice the cake and serve immediately or store properly for later enjoyment.
Notes
- To substitute buttermilk, use regular milk with 1 tablespoon of lemon juice or vinegar added and let sit for 5 minutes.
- Ensure the cake is completely cool before frosting to prevent melting the cream cheese frosting.
- For extra flavor, add chopped walnuts or pecans to the batter.
- The powdered sugar amount in frosting can be adjusted according to sweetness preference.
- Store the frosted cake in the refrigerator due to the cream cheese frosting.
- For a dairy-free version, use dairy-free cream cheese and butter alternatives.
