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.
