Before I tell you about this Banana Cake with Fluffy Cream Cheese Frosting, I have to confess: there are two kinds of bakers. Some love following a recipe exactly, and others—like me—are happiest improvising. I rarely make the same recipe twice without tweaking it, which gets me into trouble sometimes. For this cake, the happy accidents worked in my favor and made something I reach for again and again.
This cake starts with my favorite banana bread batter, baked in a 9×9-inch pan instead of a loaf pan, then finished with a generous layer of light, fluffy cream cheese frosting—think of the frosting you’d put on cinnamon rolls. The result is a tender, sweet banana cake perfect for breakfast, snack time, or dessert.
My boys spotted ripe bananas on the counter and begged for their usual banana bread. I suggested we turn it into cake instead, and they were all for it. We baked it together and loved the change—the texture stayed moist and tender, but the square pan creates a cake-like crumb and makes serving simpler.
We already loved the banana bread, but the frosting elevates it—soft cream cheese meets airy whipped cream for a frosting that’s sweet without overpowering the banana flavor. I also like to add crushed sliced almonds for a delicate crunch; they add texture and a pleasant nutty note without being heavy.
If you haven’t tried this banana bread-turned-cake yet, the crumb is just right—moist but not dense. I recommend using sliced almonds that you crush slightly in the bag for easy topping. No matter if you follow recipes to the letter or like to play around in the kitchen, this Banana Cake with Fluffy Cream Cheese Frosting is likely to become a favorite.
Banana Cake With Fluffy Cream Cheese Frosting
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- Author: Julie
- Prep Time: 20 mins
- Cook Time: 38 mins
- Total Time: 58 mins
- Yield: 12 servings
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
My favorite banana bread batter baked into a sweet, moist cake, finished with a light and fluffy cream cheese frosting.
Ingredients
Scale
For the Banana Cake
- 1/2 cup butter (1 stick), softened
- 1 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup mashed banana (about 3 ripe bananas)
- 1/4 cup plain nonfat Greek yogurt or sour cream
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup nuts, divided (I use sliced almonds, lightly crushed)
For the Frosting
- 6 ounces cream cheese, very soft
- 2 tablespoons butter, very soft
- 2/3 cup powdered sugar
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9×9-inch pan by spraying with nonstick spray and lining with parchment paper, leaving two ends of the parchment hanging over the edges to help lift the cake out later.
- In an electric mixer, cream the softened butter and sugar on medium speed until combined. Add the eggs one at a time, mixing after each addition.
- Stir in the vanilla, mashed bananas, and the yogurt or sour cream until well blended.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet mixture gradually on low speed until just combined. Fold in 1 cup of the crushed sliced almonds.
- Pour the batter into the prepared pan and bake at 350°F for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown.
- Remove the pan from the oven and let the cake cool in the pan for about 10 minutes. Use the parchment overhang to lift the cake onto a cooling rack and cool completely before frosting.
For the Frosting
- In the bowl of an electric mixer, beat the very soft cream cheese, butter, and powdered sugar until smooth and creamy. Add the heavy cream and vanilla, then whip on high for about a minute until the frosting is light, airy, and spreadable.
- Spread the frosting evenly over the cooled banana cake. Sprinkle the remaining 1/4 cup of crushed almonds over the top for a delicate crunch.
- If you’re not serving right away, set the cake back into the lined pan using the parchment and cover to store in the refrigerator.
Nutrition
- Serving Size: 1 Serving
- Calories: 427
- Sugar: 32g
- Sodium: 286mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10.6g
- Trans Fat: 0.5g
- Carbohydrates: 49g
- Fiber: 2.6g
- Protein: 7g
- Cholesterol: 78mg