Description
Looking for a dessert that blends the cozy flavors of banana bread with the indulgence of cake? This moist, tender Banana Bread Cake topped with creamy frosting is your answer!
Ingredients
For the Cake:
½ cup (1 stick) butter, softened
1 ½ cups granulated sugar
2 large eggs
1 cup full-fat sour cream
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas (about 3 medium)
For the Frosting:
½ cup (1 stick) butter, softened
8 oz full-fat cream cheese, softened
1 tsp vanilla extract
3 cups powdered sugar
2 tbsp heavy whipping cream
Directions
Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs, sour cream, and vanilla until smooth.
In another bowl, whisk together flour, baking soda, and salt. Gradually mix into wet ingredients until just combined (don’t overmix).
Fold in mashed bananas.
Spread batter evenly in the prepared pan. Bake for 25–35 minutes, or until a toothpick in the center comes out clean. Cool completely.
For the frosting: Beat butter and cream cheese until creamy. Mix in vanilla, powdered sugar, and heavy cream until smooth and fluffy.
Frost the cooled cake, slice, and enjoy!
This Banana Bread Cake is perfect for potlucks, family gatherings, or a sweet treat with your morning coffee.
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Step-by-Step Guide
1. Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. Cream Wet Base: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together for 2-3 minutes until light and fluffy.
3. Combine Wet Ingredients: Beat in the eggs one at a time, then add the sour cream and vanilla extract. Mix until the batter is smooth and uniform.
4. Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing on low speed until just combined. Overmixing will lead to a tough cake.
5. Add Bananas: Gently fold the mashed ripe bananas into the batter using a spatula until evenly distributed.
6. Bake: Pour the batter into your prepared pan, spreading it evenly. Bake for 25-35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool: Allow the cake to cool completely in the pan on a wire rack. This is crucial before frosting.
8. Make Frosting: While the cake cools, beat the softened butter and cream cheese together until creamy. Add vanilla, then gradually mix in the powdered sugar. Finally, beat in the heavy cream until the frosting is smooth and fluffy.
9. Frost & Serve: Once the cake is completely cool, spread the frosting evenly over the top. Slice and serve.
Serving Suggestions
This versatile cake is delicious on its own, but you can elevate it with simple additions. For a brunch, serve it alongside a cup of strong coffee. For dessert, add a scoop of vanilla ice cream or a drizzle of caramel sauce. Garnish slices with a sprinkle of chopped walnuts, pecans, or a few banana chips for extra texture and visual appeal.
How-to Summary
Create a moist banana bread cake by creaming butter and sugar, adding eggs, sour cream, and vanilla. Mix in dry ingredients, fold in mashed bananas, and bake. Top the cooled cake with a creamy frosting made from whipped butter, cream cheese, powdered sugar, and a touch of heavy cream.
Frequently Asked Questions
Can I use yogurt instead of sour cream?
Yes, plain full-fat Greek yogurt is an excellent 1:1 substitute for sour cream in both the cake and frosting.
How ripe should the bananas be?
Use bananas with heavily speckled or brown peels. They are sweeter, mash easily, and provide the strongest banana flavor.
Can I make this cake in advance?
Absolutely. Bake the cake, cool completely, and store it unfrosted, tightly wrapped, at room temperature for one day or in the fridge for up to three days. Frost before serving.
Why did my cake turn out dense or gummy?
This is typically caused by overmixing the batter after adding the flour, which develops too much gluten. Mix until just combined. Also, ensure your baking soda is fresh.
How should I store leftovers?
Store the frosted cake covered in the refrigerator for up to 5 days due to the cream cheese frosting. Let slices come to room temperature for about 15 minutes before serving for the best texture.
Common Mistakes to Avoid
- Using Cold Ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smooth, emulsified batter.
- Overmixing the Batter: Once you add the flour, mix only until no dry streaks remain. Overmixing leads to a tough crumb.
- Frosting a Warm Cake: The frosting will melt and slide off. Patience is key—let the cake cool completely.
- Using Underripe Bananas: They lack sweetness and flavor, resulting in a bland cake.
- Inaccurate Measuring: For flour, spoon it into the measuring cup and level it off. Scooping directly packs in too much flour.
Conclusion
This Banana Bread Cake masterfully combines the comforting, familiar taste of banana bread with the celebratory feel of a frosted layer cake. By following the detailed steps and avoiding common pitfalls, you’ll create a guaranteed crowd-pleaser. Its moist texture, rich flavor, and creamy frosting make it the perfect treat for any occasion, from a casual family dessert to a potluck centerpiece. Happy baking!