Banana Cake with Cream Cheese Frosting

Banana Cake

This always happens to me. I buy bananas and a couple turn brown before I finish the bunch. While flipping through my collection of twelve community fundraiser cookbooks – a collection boardering on obsession at this point – I found eight different variations of banana bread. But I wasn’t quite in the mood to try any of them out.

A quick search online came back with a couple of interesting options like Fried Chocolate and Banana Ravioli or Banana Rum Fizz. Deciding to pass on fancy, I focused my creative energies on baking something familiar, only with a twist.

SophieThen I saw it, a block of cream cheese, and immediately thought…cream cheese frosting! “I should bake a banana cake with cream cheese frosting,” I said to my dog, Sophie. Which is far more socially acceptable than standing in the middle of my kitchen, alone, eating cream cheese frosting with a spoon. Sophie just sat in front of the refrigerator, staring with her huge brown eyes, and waited for me to spill a few crumbs at some point.

The end result was a moist cake with just a hint of banana and vanilla flavor throughout. Not too dense. Not too sweet. The cream cheese frosting makes up for that part.

Banana Cake with Cream Cheese Frosting
Prep Time
Cook Time
Total Time
Recipe Type: Dessert
Serves: 8-10 people
  • 1/2 cup (1 stick) butter, at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed very ripe bananas
  • 1/2 cup sour cream
  • 1 tsp. vanilla
  • Prepared cream cheese frosting or this homemade version
  1. Preheat oven to 350 degrees. Coat a 9-inch round cake pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Pour into prepared pan.
  3. Bake until a cake tester inserted into the center of the cake comes out clean, about 35-40 minutes. Let rest in pan for 10 minutes, and then turn out onto a rack to cool. Spread top with cream cheese frosting.


Side Note: You will notice in the picture above, I was really excited about sampling this cake. So much so that I frosted the top and cut a slice while it was a little too warm. The semi-melted cream cheese frosting was amazing!

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