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Banana Bread Cake with Cream Cheese Frosting: A Heavenly Twist on a Classic Favorite
There’s nothing quite like the comforting aroma of banana bread baking in the oven. It’s a timeless recipe that evokes cozy memories of family gatherings, quiet mornings, and the promise of a delicious homemade treat. But what if we told you there’s an even more indulgent way to enjoy your favorite banana bread recipe? Enter Banana Bread Cake with Cream Cheese Frosting — a moist, flavorful cake version of classic banana bread, topped with a rich and creamy cream cheese frosting that takes this dessert to a whole new level.
This Banana Bread Cake combines the beloved flavor and texture of banana bread with the lightness of a cake, and the addition of cream cheese frosting adds a luscious, tangy twist that perfectly balances the sweetness of the banana. If you’re a fan of both banana bread and cake, this is the ultimate fusion of the two.
Why You’ll Love Banana Bread Cake with Cream Cheese Frosting:
- Moist and Fluffy: The cake is incredibly moist thanks to the ripe bananas, and the texture is light and fluffy—just like your favorite cake.
- Cream Cheese Frosting: The creamy, tangy frosting on top is the perfect contrast to the sweet, spiced banana flavor, creating a delightful balance of flavors.
- Easy to Make: With simple ingredients and straightforward steps, you can whip up this cake in no time—perfect for any occasion!
- Versatile: This Banana Bread Cake can be served as a dessert, snack, or even for breakfast (we won’t judge). Whether it’s for a family gathering, a holiday, or just because, this cake is sure to impress.
Ingredients:
For the Banana Bread Cake:
- 2-3 ripe bananas (about 1 1/2 cups mashed)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (optional, for a hint of spice)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar (or you can use brown sugar for a richer flavor)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or regular milk if you don’t have buttermilk)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar (adjust for desired sweetness and consistency)
- 1 teaspoon vanilla extract
- A pinch of salt (to balance the sweetness)
Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal after baking.
2. Prepare the Wet Ingredients:
In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. You should have about 1 1/2 cups of mashed banana. Add the buttermilk, eggs, and vanilla extract to the mashed bananas and mix well until combined.
3. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using). This ensures the baking soda and cinnamon are evenly distributed throughout the flour.
4. Cream the Butter and Sugar:
In another large bowl, beat together the butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. This step is crucial for creating a soft and airy cake.
5. Combine Wet and Dry Ingredients:
Gradually add the wet banana mixture to the butter and sugar mixture, mixing until fully combined. Slowly fold in the dry ingredients, being careful not to overmix the batter. Stir just until everything is incorporated—this will keep the cake light and tender.
6. Bake the Cake:
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake towards the end, as oven temperatures can vary.
Once baked, remove the cake from the oven and let it cool in
