Here’s a moist, bakery-style, no-emoji recipe for Banana Bread Cake with Cream Cheese Frosting — soft like banana bread but rich and tender like cake, topped with smooth, tangy cream cheese frosting.
Banana Bread Cake with Cream Cheese Frosting
Servings
12–15 servings
Ingredients
For the Banana Cake
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1 cup (2 sticks) unsalted butter, softened
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1½ cups granulated sugar
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3 large eggs, room temperature
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2 teaspoons vanilla extract
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3–4 very ripe bananas, mashed (about 1½ cups)
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2½ cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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½ teaspoon salt
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1 teaspoon cinnamon (optional)
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1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar)
For the Cream Cheese Frosting
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8 ounces cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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3 cups powdered sugar
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1 teaspoon vanilla extract
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Pinch of salt
Instructions
1. Preheat Oven and Prepare Pan
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×13-inch baking pan, or line with parchment paper.
2. Make the Cake Batter
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In a large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).
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Add eggs one at a time, mixing well after each.
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Stir in vanilla and mashed bananas.
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In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
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Add dry ingredients to the banana mixture alternately with buttermilk, beginning and ending with flour.
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Mix just until combined (do not overmix).
3. Bake
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Pour batter into the prepared pan and spread evenly.
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Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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Cool completely in the pan before frosting.
4. Prepare the Cream Cheese Frosting
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Beat cream cheese and butter together until smooth and creamy.
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Add vanilla and salt.
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Gradually beat in powdered sugar until smooth and fluffy.
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Adjust consistency by adding a tablespoon of milk if needed.
5. Frost and Serve
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Spread frosting evenly over the cooled cake.
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Slice into squares and serve.
Storage
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Store covered in the refrigerator for up to 5 days.
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Bring to room temperature before serving for best texture.
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Can be frozen (unfrosted) for up to 2 months; thaw and frost before serving.
Tips
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Overripe bananas with brown spots make the cake extra moist and flavorful.
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For added texture, fold in ½ cup chopped walnuts or pecans before baking.
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A sprinkle of cinnamon sugar or crushed nuts on top of the frosting adds a nice finish.
Would you like me to include a layer cake version (two 9-inch rounds with cream cheese filling and frosting)?
