There’s something uniquely nostalgic and heartwarming about the aroma of bananas baking in the oven. Whether you’re using up overripe bananas or simply in the mood for a cozy dessert, this banana cake offers the ideal balance of moist, tender texture and sweet, fruity flavor. Unlike banana bread, which can lean dense, this version is fluffier and more cake-like—perfect for celebrations, potlucks, or just satisfying a sweet tooth on an average weekday.
What makes this cake stand out even more is the rich layer of cream cheese frosting that melts over each square. The tangy frosting complements the sweetness of the banana base, creating a dessert that feels indulgent without being overpowering. A touch of vanilla in both the cake and frosting enhances the flavors beautifully.
This recipe is incredibly simple to prepare and can be made ahead of time, making it an excellent go-to for busy bakers. Garnish with chopped walnuts for crunch or banana slices for added visual appeal. However you slice it, this cake will likely become a regular request from anyone lucky enough to try it.
Ingredients
→ Cake
- 1/2 cup (1 stick) butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 cup full-fat sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mashed bananas (about 3 bananas)
→ Cream Cheese Frosting
- 1/2 cup (1 stick) butter, softened
- 8 oz full-fat cream cheese
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 2 tablespoons heavy whipping cream
→ Optional Garnish
- Fresh banana slices
- Chopped walnuts
Servings: 12
Instructions
Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by lightly greasing or spraying it with nonstick spray. In a large bowl using a hand mixer or stand mixer with paddle attachment, beat the softened butter and granulated sugar until light and fluffy. Add the eggs, sour cream, and vanilla extract, mixing until the batter is smooth. Gently blend in the flour, baking soda, and salt just until combined. Stir in the mashed bananas until evenly incorporated. Pour the batter into the prepared baking dish and spread it evenly. Bake for 25–35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cake to cool completely before frosting.
To make the frosting, beat the softened butter and cream cheese together until creamy and smooth. Add the vanilla extract, powdered sugar, and heavy cream, starting at low speed and increasing as needed until the frosting is thick and spreadable. Once the cake is completely cooled, frost the top evenly. Slice into squares and garnish with banana slices and chopped walnuts if desired.
Nutritional and Dietary Information
This banana cake is rich in flavor and provides a satisfying amount of carbohydrates from the flour and sugar, as well as some potassium from the bananas. The full-fat dairy products contribute to its creamy texture and richness, but they also increase saturated fat content. This dessert is best enjoyed occasionally if you’re monitoring your sugar or fat intake. Not suitable for dairy-free or vegan diets unless substitutions are made.
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