Banana bread and cake lovers, rejoice! This delightful recipe combines the moist, flavorful goodness of classic banana bread with the indulgent appeal of a rich cream cheese frosting. Perfect for brunch gatherings, as an afternoon treat, or whenever you have some ripe bananas lying around, this Banana Bread Cake with Cream Cheese Frosting is bound to become a household favorite. I was initially skeptical—was it bread? Was it cake?—but the comforting flavors and textures meld perfectly, giving you the best of both worlds in every bite.

Reasons to try it

Why should you add this recipe to your baking repertoire? For starters, it’s incredibly easy to prepare, using ingredients that you probably already have in your pantry. This makes it a perfect last-minute bake for unexpected guests or those lazy Sunday mornings. Plus, this cake is budget-friendly and impossibly moist—thanks to the ripe bananas and buttermilk—making it a delicious way to use up those overripe fruits that usually go to waste.

"I made this for Sunday brunch, and it disappeared within minutes! The cream cheese frosting took it to another level; everyone was raving about it!" – A satisfied home baker

How this recipe comes together

In this recipe, we’ll guide you through the comforting process of creating this Banana Bread Cake and its smooth cream cheese frosting. Expect to blend sweet ripe bananas, mix up a buttery batter, and whip up a luscious frosting that balances the cake beautifully. You’ll find it’s as simple as mixing, pouring, and baking, giving you a treat that looks as good as it tastes.

Gather these items

To make this delightful cake, you’ll need the following ingredients:

• 1 1⁄2 cups mashed ripe bananas (about 3-4 bananas)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1/2 cup buttermilk (or milk with 1 tablespoon lemon juice/vinegar as a substitute)
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3-4 cups powdered sugar (adjust to desired sweetness)
• 2-3 tablespoons heavy cream (optional for a smoother consistency)

Feel free to swap out the buttermilk for regular milk if that’s what you have on hand; a splash of lemon juice or vinegar will sour it perfectly for this recipe.