Chicken with Buttered Noodles
Easy, comforting chicken with buttered noodles — weeknight favorite with tips, variations, and step-...
60-70
total time
12
servings
350 kcal
calories
Introduction: Why This Banana Bread Cake Works
Banana bread cake with cream cheese frosting takes the beloved comfort of classic banana bread and elevates it into a celebratory cake that’s perfect for brunch, birthdays, or a cozy dessert. This recipe focuses on achieving a moist crumb by using very ripe bananas, balanced fat from butter and a little oil, and the right mix of sugars to caramelize and deepen flavor without drying the cake. The cream cheese frosting adds a tangy, silky contrast that cuts through the sweetness and complements the banana and warm spices. Unlike dense, heavy banana loaves that can feel stodgy, this banana bread cake is intentionally lighter: a tender crumb with a fine structure so it slices cleanly under frosting while still retaining the lush banana flavor we love. Tips in this article include how to test banana ripeness, options for adjusting sweetness, and guidance on avoiding a gummy texture in the frosting. You’ll also find notes on oven temperature adjustments for different pans — a 9-inch round cake pan will bake differently than a loaf pan — and how to press flavor with simple add-ins like chopped toasted walnuts or dark chocolate chips. The recipe is approachable for bakers of all levels: simple mixing methods, optional chilling steps to make frosting assembly easier, and variations that keep the core banana profile intact. Read on for ingredient breakdowns, step-by-step methods, troubleshooting tips, and ideas to make this classic crowd-pleaser your own.
Gathering Ingredients: What You Need and Why (Shopper’s Guide)
Before you preheat the oven, gather quality ingredients that will influence texture and flavor. For the banana bread cake: very ripe bananas (the riper, the better — brown-dotted skins give maximum sweetness and banana aroma), all-purpose flour for structure, baking powder and a small amount of baking soda for lift, granulated sugar and light brown sugar for sweetness and depth, large eggs for richness and structure, unsalted butter plus a touch of neutral oil (like vegetable or light olive oil) to keep the crumb moist, pure vanilla extract, and warm spices such as ground cinnamon and a pinch of nutmeg if you like. Salt is essential to balance sweetness and enhance banana flavor. For the cream cheese frosting: full-fat cream cheese for tang and stability, unsalted butter softened to help with spreadability, confectioners’ (icing) sugar for smooth sweetness, and a bit of vanilla and a squeeze of lemon juice to brighten. Optional add-ins: toasted walnuts or pecans add crunch and a toasty flavor; chocolate chips complement the bananas; shredded coconut offers a tropical twist; and cream or milk may be used sparingly to thin frosting if needed. Substitution notes: Greek yogurt can replace some butter for fewer calories, but expect a slightly denser crumb. For a dairy-free version, use vegan cream cheese and a neutral vegan butter alternative. When shopping, choose bananas that will be ripe by baking day — you can speed ripening by placing them in a paper bag with an apple a day before. Having everything measured and at room temperature before you start will streamline the process and yield consistent results.
Equipment You'll Need and Pan Choices
Choosing the right equipment makes baking smoother and affects the final texture. Essential tools include a medium mixing bowl and a large mixing bowl (or stand mixer bowl), a hand mixer or stand mixer with paddle attachment for the frosting and optional for the cake batter, rubber spatulas for scraping, a whisk for dry ingredients, a fork or potato masher to mash bananas, and cooling racks. For measuring, use dry measuring cups for flour and sugars and liquid measuring cups for milk or oil to ensure accurate ratios. The pan you choose impacts baking time and crumb: a 9-inch round cake pan will produce shorter cake layers and a higher edge that bakes more evenly for a layered dessert; a standard 8x4 or 9x5 loaf pan yields a classic loaf with a crusty top; an 8- or 9-inch square pan makes thicker slices and slightly longer bake times. If you want a show-stopping two-layer cake, double the recipe or bake two 8-inch rounds, ensuring batter distribution is even. Nonstick pans simplify release, but greasing plus parchment paper ensures easy removal and minimal tearing. Always rotate pans in the oven halfway through baking for even browning unless your oven has superb circulation. A thermometer helps verify oven accuracy; many domestic ovens run 25-50°F off. A toothpick or cake tester inserted into the center should come out with a few moist crumbs when the cake is done. For frosting and assembly, a cake turntable is optional but helpful for smooth finishes; offset spatulas and bench scrapers yield professional-looking edges. Finally, have a sharp serrated knife ready for leveling and slicing once the cake is chilled and set.
Prep: Ripe Bananas, Mixing Methods, and Batter Techniques
Proper preparation starts with perfectly ripe bananas and attention to mixing technique. Use bananas with heavy brown speckling or mostly brown skins — they provide concentrated sweetness and banana flavor. Mash them with a fork or potato masher until mostly smooth; a few small lumps are fine and add texture. Room-temperature ingredients (eggs, butter, cream cheese for frosting) combine more evenly; remove them from the fridge at least 30 minutes before starting. For the cake batter, choose the creaming method for a lighter crumb: cream the softened butter with sugar until pale and fluffy, then beat in eggs one at a time with vanilla, which traps air and contributes to lift. Alternatively, for a denser, more rustic banana loaf texture, fold mashed bananas into a batter made by mixing wet ingredients and then gently incorporating dry ingredients until just combined. Avoid overmixing once flour is added — over-developing gluten gives a tough cake. Add dry ingredients (flour, baking powder, baking soda, salt, spices) sifted or whisked together to ensure even distribution. If incorporating add-ins like chopped nuts or chocolate chips, toss them briefly in a tablespoon of flour to prevent sinking. If your bananas are very liquid, reduce any added liquid in the recipe slightly to maintain structure. Scrape the bowl frequently to ensure even mixing and to avoid pockets of unmixed flour or butter. Transfer batter into the prepared pan, smoothing the top with a spatula. For a tender top crust, consider dusting with a light sprinkle of raw sugar or cinnamon-sugar before baking. With batter ready, move swiftly to the oven for consistent rising.
Baking Process: Time, Temperature, and How to Tell It's Done
Baking time and temperature are crucial for a moist banana bread cake. Preheat the oven to 350°F (175°C) for most standard pans. For a 9-inch round or square pan, bake between 35–45 minutes; for an 8x4 or 9x5 loaf pan, expect 50–70 minutes depending on your oven and batter density. If you make a two-layer cake, reduce time slightly but check earlier. Use the visual and tactile cues: the cake should be golden brown on top, the edges will begin to pull away from the pan, and a toothpick inserted into the center should come out with a few moist crumbs but not wet batter. An instant-read thermometer in the center should register about 200–205°F (93–96°C) for a fully baked banana cake. Avoid opening the oven frequently during the first half of baking to prevent collapse. If the top browns too quickly, tent loosely with aluminum foil after 20–30 minutes to allow the interior to finish without overbrowning. Rotate pans halfway through baking for even heat distribution unless you have a convection oven. Let the cake rest in the pan for 10–15 minutes after removing it from the oven; this brief cooling period stabilizes the crumb and makes unmolding safer. Then transfer to a wire rack to cool completely before frosting — frosting a warm cake will cause the frosting to melt and slide. For loaf pans, allow a slightly longer cooling time so the residual heat finishes the interior. If you notice soggy centers or batter that’s still very wet after recommended time, your oven may be colder than indicated; increase temperature by 10–15°F or bake longer while monitoring closely.
Cream Cheese Frosting & Assembly: Tips for Smooth, Tangy Frosting
Cream cheese frosting is the ideal match for banana bread cake, providing tang and creamy texture that balances the cake’s sweetness. Use full-fat cream cheese and unsalted butter, both softened to room temperature to ensure a lump-free emulsion. Start by beating the butter until creamy, then add the cream cheese and beat until smooth. Gradually add sifted confectioners’ sugar to avoid graininess, mixing on low until incorporated and then increasing speed to achieve a glossy texture. Flavor with pure vanilla extract and a tablespoon or two of fresh lemon juice to brighten the frosting; the acidity cuts through the sweetness and enhances banana notes. If frosting is too thin, chill briefly (10–20 minutes) and rewhip; if too thick, add a teaspoon of milk or heavy cream at a time. To avoid a runny frosting, don’t overbeet at high speed once sugar is added, and ensure the cake is completely cooled before applying. For assembly, level the tops of layers with a serrated knife if necessary. If making a layered cake, apply a thin crumb coat first — a light layer of frosting that traps stray crumbs — then chill the cake for 15–30 minutes to set before applying the final thick layer of frosting. Use an offset spatula and a bench scraper for clean edges. For an unfussy loaf, spread frosting only on the top and create an attractive swirl pattern with the back of a spoon. Decorate with banana slices brushed in lemon juice to prevent browning, chopped toasted walnuts for texture, or a dusting of cinnamon. For piping accents, place frosting in a pastry bag fitted with a large round or star tip. Chill the assembled cake briefly to set the frosting, then bring to room temperature before serving to soften the frosting for ideal mouthfeel.
Final Presentation & Serving: Styling, Pairings, and Occasions
Presenting your banana bread cake with cream cheese frosting can be simple or elegant depending on the occasion. For a rustic family dessert or brunch, slice the cake and arrange pieces on a wooden board with banana slices and a scattering of chopped toasted walnuts. For a more refined look, pipe frosting rosettes around the top edge and place thinly sliced bananas fanned in the center, brushing lightly with lemon juice to keep them fresh-looking. Garnish options: a drizzle of warm salted caramel, a sprinkle of toasted coconut, chocolate shavings, or edible flowers for celebratory events. Serving temperature matters: serve slightly chilled or at cool room temperature so the frosting retains shape while the cake is tender. Pairings: a bold coffee or espresso balances sweetness, while a light black tea or Earl Grey complements banana and spice notes. For brunch, serve alongside Greek yogurt or mascarpone to add a creamy counterpoint. This cake suits occasions ranging from casual weekend breakfasts to small gatherings and birthday celebrations; scale by baking as a single loaf for home or as two rounds for a layered showpiece. When slicing, use a sharp serrated knife dipped in hot water and wiped dry between cuts to achieve clean slices without dragging frosting. Consider portion sizes — this cake is rich, so thin slices often satisfy. If gifting or traveling, place slices in parchment-wrapped stacks or cut the cake into bars and package in a box with parchment layers for easy transport.
Storage, Make-Ahead Tips, and Freezing Instructions
Storing banana bread cake properly preserves moisture and flavor. At room temperature, a frosted cake will keep well for 1–2 days if covered lightly and kept in a cool area (avoid direct sunlight). For longer storage, refrigerate the cake in an airtight container for up to 4–5 days; refrigeration keeps the cream cheese frosting stable but may slightly firm the cake’s crumb, so bring to room temperature before serving for best texture. To freeze unfrosted cake layers or loaf, wrap tightly in plastic wrap, then in aluminum foil to prevent freezer burn; frozen unfrosted cake keeps well for 2–3 months. Thaw overnight in the refrigerator and then bring to room temperature before frosting. If you need to freeze a fully frosted cake, flash-freeze the frosted cake uncovered on a baking sheet until firm (about 1–2 hours), then wrap gently in plastic wrap and foil; this method prevents crushing the frosting and allows the cake to be stored for up to one month. Thaw in the refrigerator and then bring to room temperature. For make-ahead convenience, prepare the frosting and keep it chilled in an airtight container for up to 4 days — rewhip lightly before using to restore fluffiness. Another time-saving tip: mash and freeze overripe bananas in portioned containers or freezer bags; label with dates and thaw in the microwave or at room temperature when ready to use. If you plan to add fragile garnishes like fresh banana slices, add them just before serving for the best appearance. When transporting, place cake on a flat surface and use a cake carrier to avoid bumps; nested boxes with non-slip mats help prevent sliding in transit.
Variations, Substitutions, and Frequently Asked Questions
This banana bread cake is flexible and invites creativity. For nut-free versions omit walnuts or replace with seeds like pumpkin or sunflower. Chocolate lovers can fold in 3/4 to 1 cup of dark or semisweet chocolate chips; swirl melted chocolate on top of the frosting for a decorative finish. For a tropical twist, add 1/2 cup shredded coconut and a splash of rum or coconut extract. To make gluten-free, substitute a 1:1 gluten-free baking flour blend and add a teaspoon of xanthan gum if your blend lacks it; baking times may vary slightly. For lower sugar, reduce granulated sugar by 1/4 cup and compensate with a tablespoon of honey or maple syrup if desired — note this may slightly change moisture and browning. Frequently asked questions: Q — Can I use underripe bananas? A — Not recommended; underripe bananas lack sweetness and flavor. Q — My frosting is grainy; why? A — Usually due to insufficiently sifted confectioners’ sugar or cold cream cheese; ensure both are smooth and beat well. Q — Cake sank in the middle; what happened? A — Common causes include underbaking, too much leavening, or opening the oven too early. Q — Can I halve the recipe? A — Yes, adjust pan size (use a loaf or small round) and reduce baking time; check doneness early. Q — How to prevent bananas from turning brown on garnishes? A — Brush slices with lemon juice or serve them right away. Final tips: toast nuts before adding for extra flavor, and always taste batter adjustments carefully because small tweaks can shift balance. With these variations and solutions, you can adapt the banana bread cake to dietary needs, local ingredients, and creative tastes while keeping the core moist, banana-forward profile with a tangy cream cheese finish.
Banana Bread Cake with Cream Cheese Frosting
Moist banana bread cake topped with tangy cream cheese frosting — easy recipe for breakfast, brunch, or dessert. Step-by-step tips for perfect results.
total time
60-70
servings
12
calories
350 kcal
ingredients
- 🍌 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 packed brown sugar
- 🥚 2 large eggs
- 🍦 1 teaspoon vanilla extract
- 🥛 ½ cup buttermilk (or milk with 1 tablespoon lemon juice/vinegar as a substitute)
- 🧀 8 oz cream cheese, softened
- 🧈 ½ cup unsalted butter, softened (for frosting)
- 🍚 3-4 cups powdered sugar (adjust to desired sweetness)
- 🍦 1 teaspoon vanilla extract (for frosting)
- 🥛 2-3 tablespoons heavy cream (optional, for smoother frosting consistency)
- 🌰 Optional: chopped walnuts or pecans for garnish
- 🍂 Optional: ground cinnamon for dusting
instructions
- 1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan to prevent sticking.
- 2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.
- 3. In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy.
- 4. Add the eggs one at a time into the creamed butter and sugar mixture, beating well after each addition to incorporate fully.
- 5. Stir in the vanilla extract, then gradually mix in the mashed bananas until fully blended.
- 6. Alternately add the dry flour mixture and buttermilk to the banana mixture, starting and ending with the flour mixture. Mix gently until just combined to keep the batter tender.
- 7. Pour the batter evenly into the prepared baking pan and smooth the surface with a spatula.
- 8. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
- 9. Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting, to avoid melting the frosting.
- 10. For the cream cheese frosting, beat together the softened cream cheese and softened butter in a large bowl until smooth and creamy.
- 11. Gradually add the powdered sugar, one cup at a time, beating continuously until the frosting is fluffy and smooth.
- 12. Mix in the vanilla extract. If the frosting is too thick, add heavy cream one tablespoon at a time until the desired smooth consistency is reached.
- 13. Once the cake is completely cool, spread the cream cheese frosting generously over the top using a spatula or knife.
- 14. Optionally, garnish with chopped walnuts or pecans and a light dusting of ground cinnamon for added flavor and texture.
- 15. Slice, serve, and enjoy this moist banana bread cake topped with luscious cream cheese frosting for breakfast, brunch, or dessert!
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