If you love banana bread and crave a soft, tender cake—why not have both? This Banana Bread Cake is the perfect hybrid: rich with real banana flavor like your favorite loaf, but soft, fluffy, and light like a classic sheet cake.
It’s easy to make with pantry staples, perfect for using up ripe bananas, and pairs beautifully with cream cheese frosting, whipped cream, or just a dusting of powdered sugar. Whether for breakfast, brunch, or dessert, this cake brings banana bread to the next level.
Ingredients:
For the Banana Bread Cake:
- 3 ripe bananas, mashed
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Optional Frosting (Cream Cheese Frosting):
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream (as needed)
Preparation:
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
Step 2: Cream Butter and Sugar
- In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes).
Step 3: Add Eggs and Banana
- Mix in the eggs, one at a time. Add mashed bananas and vanilla extract, and mix until smooth.
Step 4: Mix in Sour Cream
- Stir in the sour cream (or Greek yogurt) to add moisture and richness.
Step 5: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry mixture into the wet mixture. Mix just until combined—don’t overmix.
Step 6: Bake
- Pour the batter into the prepared baking dish and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Frost (Optional)
- Allow the cake to cool completely before frosting. If using the cream cheese frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla, and milk as needed for consistency. Spread evenly over cooled cake.
Variation:
- Banana Nut Cake: Stir in ½ cup chopped walnuts or pecans.
- Chocolate Chip: Fold in ½ cup mini chocolate chips for a sweeter treat.
- Bundt Style: Pour into a greased bundt pan and bake for 40–45 minutes.
- Dairy-Free: Use plant-based butter and yogurt substitutes.
COOKING Note:
This batter is forgiving, but make sure not to overbake—check at 28 minutes. The cake is done when the center is set, and a toothpick comes out mostly clean (a few moist crumbs are okay).
Serving Suggestions:
- For breakfast: Serve a slice warm with butter or peanut butter.
- For dessert: Top with cream cheese frosting or vanilla glaze.
- With coffee or tea: A cozy pairing for mornings or afternoon breaks.
- As a birthday cake: Dress it up with frosting, banana slices, and a sprinkle of chopped nuts.
Tips:
- Use very ripe bananas (brown and spotty) for the sweetest flavor and best moisture.
- Cream cheese frosting adds a rich contrast to the light, sweet cake.
- Store leftovers tightly covered at room temperature for 2 days, or in the fridge for 5 days.
- To freeze, wrap unfrosted slices or the whole cake and freeze for up to 2 months.
⏱️ Time Overview:
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: ~45 minutes
🍽️ Nutritional Information (per slice, based on 12 slices, unfrosted):
- Calories: ~210
- Protein: ~3g
- Carbohydrates: ~30g
- Fat: ~9g
- Sugar: ~14g
- Sodium: ~180mg
- Fiber: ~1g
Values will vary depending on frosting or mix-ins added.
❓FAQs
Can I use frozen bananas?
- Yes, thaw them fully and drain excess liquid before mashing.
Can I skip the frosting?
- Absolutely! The cake is moist and flavorful on its own. Dust with powdered sugar if desired.
Can I make this into cupcakes?
- Yes—divide the batter into lined muffin tins and bake at 350°F for 18–20 minutes.
What’s the difference between banana bread and banana bread cake?
- Banana bread is denser and usually baked in a loaf pan. Banana bread cake is lighter, fluffier, and baked like a sheet cake.
Can I use whole wheat flour?
- Yes, substitute up to half of the flour with whole wheat for extra fiber, but the cake will be denser.
Conclusion:
This Banana Bread Cake is the best of both worlds—comforting like banana bread, but soft and light like a proper cake. It’s versatile enough to enjoy plain, frosted, or dressed up with mix-ins like nuts or chocolate.
Easy to bake and impossible to resist, this cake is a crowd-pleaser every time. Whether you’re serving it at a brunch, taking it to a potluck, or sneaking a slice for yourself at midnight—it’s always a good idea