Description
This Banana Bread Cake with Cream Cheese Frosting is a moist, flavorful dessert that combines the richness of ripe bananas with a tangy cream cheese frosting. It’s perfect for any occasion, offering a sweet, indulgent treat with simple ingredients.
Ingredients
For the Banana Bread Cake:
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Set the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in vanilla extract and mashed bananas.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until just combined.
- Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
- Prepare Frosting: In a medium bowl, beat together butter and cream cheese until smooth. Gradually add powdered sugar and vanilla extract, and beat until creamy.
- Frost the Cake: Once cooled, spread the cream cheese frosting evenly over the cake.
- Serve: Slice and enjoy your homemade Banana Bread Cake with Cream Cheese Frosting!
Notes
- Add-ins: You can add chocolate chips, nuts, or dried fruits to the batter for extra texture.
- Spices: Try adding ground cinnamon or nutmeg for extra warmth and flavor.
- Frosting Alternatives: If you prefer a lighter frosting, use whipped cream or yogurt-based frosting.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
