Can I make banana bread cake ahead of time?

Yes, making banana bread cake a day ahead can actually enhance the flavors. To store, wrap the cake tightly with plastic wrap or tin foil and refrigerate to keep it fresh for up to 3 days.

Do I eat banana bread cake cold or at room temperature?

Both options are great! Serving it at room temperature allows the flavors and texture of the cake and frosting to shine, while chilled cake can offer a firmer texture and refreshing taste.

Can I use fresh bananas instead of ripe bananas in banana bread cake?

Ripe bananas are recommended because they are sweeter and softer, which contributes to the cake’s moisture and flavor. Using fresh, less ripe bananas may result in a less sweet and drier cake.

How do I use frozen bananas for banana bread cake?

Thaw frozen bananas completely, then drain any excess liquid before mashing. This helps maintain the proper texture and moisture balance in the cake batter, while also reducing waste.

Banana Bread Cake: Irresistible Recipe with Cream Cheese Frosting

Name: Irresistible Banana Cake with Cream Cheese Frosting: A Must-Try Recipe for Cake Lovers
Prep time: 2 h 20 min
Cook time: 30 min
Total time: 3 h
Cuisine: American
Ingredients: 1/2 cup softened salted butter; 1 1/2 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 (approximately 3-4 ripe bananas); 1/2 cup softened butter; 8 oz full-fat cream cheese; 1 teaspoon vanilla extract; 3 cups powdered sugar; 2 tablespoons heavy whipping cream

Description

🍌 Experience the delightful combination of moist banana cake paired with rich cream cheese frosting – a treat that’s hard to resist.
🎂 Perfect for any occasion, this cake brings the comforting flavors of banana bread in a soft, indulgent slice.

Ingredients

Scale

1/2 cup softened salted butter
1 1/2 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 (approximately 3–4 ripe bananas)
1/2 cup softened butter
8 oz full-fat cream cheese
1 teaspoon vanilla extract
3 cups powdered sugar
2 tablespoons heavy whipping cream

Instructions

1. Preheat the oven to 350°F and prepare a 9×13 baking dish with cooking spray.
2. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, sour cream, and vanilla extract, mixing until well combined and creamy.
3. Add the flour, baking soda, and salt and mix on low speed until just combined.
4. Gently fold in the mashed bananas. Pour the batter into the prepared baking dish, spreading evenly.
5. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Let the cake cool completely before frosting.
6. For the frosting, beat the butter and cream cheese together until smooth. Add the vanilla, powdered sugar, and heavy cream. Increase speed to achieve a thick consistency for spreading, adjusting with more powdered sugar or milk if needed.
7. Once cooled, frost the cake and optionally garnish with banana slices and chopped walnuts.

Notes

🍌 Use ripe, spotty bananas for the best sweetness and flavor.
🥜 Add finely chopped walnuts for extra texture if desired.
🎂 Make sure the cake is fully cool before frosting to prevent crumbs from mixing in.

Prep Time: 20 minutes
Cooling and Chilling Time: 2 hours
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 350
Sugar: 39 grams
Sodium: 294 mg
Fat: 15 grams
Saturated Fat: 9 grams
Unsaturated Fat: 5 grams
Trans Fat: 0 grams
Carbohydrates: 52 grams
Fiber: 2 grams
Protein: 5 grams
Cholesterol: 57 mg