The first time I pulled this banana bread cake from my oven, the entire house filled with that warm, spiced, buttery aroma that just feels like a hug. I remember thinking, “This is it.” It’s the perfect marriage of my favorite moist, dense banana bread and a celebratory, frosting-worthy cake. The moment I spread that tangy cream cheese frosting over the warm, fragrant crumb, I knew this recipe was a keeper. It’s the treat I now make when I want to turn a simple bunch of overripe bananas into something truly show-stopping and special.
Ingredients
- 1 1/2 cups mashed ripe bananas (about 3-4 medium bananas)
- 1/3 cup melted butter, cooled slightly
- 1/3 cup plain yogurt or sour cream
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- For the Cream Cheese Frosting:
- 8 ounces full-fat cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
Let’s talk about the stars of the show. Don’t use raw, yellow bananas—wait until they’re speckled with brown spots and feel soft. This isn’t just for sweetness; those black-speckled bananas have a deeper, almost caramel-like flavor that makes the cake incredible. For the yogurt, I’ve used both full-fat Greek yogurt and sour cream interchangeably, and both add a wonderful tang and moisture you just don’t get with milk. And please, for the frosting, use full-fat cream cheese and real butter. I tried a lower-fat version once, and the frosting was weepy and lacked that rich, luxurious body. Trust me, it makes a huge difference.
Equipment Needed
- 9-inch round cake pan (or a 9×5 loaf pan for a more traditional shape)
- Parchment paper
- Mixing bowls (one large, one medium)
- Whisk and rubber spatula
- Hand mixer or stand mixer (for the frosting)
- Cooling rack
- Measuring cups and spoons
- Fork or potato masher (for the bananas)
You don’t need anything fancy here, but I do have a couple of personal notes. Lining your cake pan with a parchment paper circle is a step I never skip. The first time I made this, I just greased the pan, and while it came out, it tore a bit on the edges. Parchment paper guarantees a flawless release every single time. Also, a hand mixer is perfectly fine for the frosting, but if you have a stand mixer, it’s a dream for getting that frosting perfectly smooth and fluffy while you tidy up.
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