Description
Someone somewhere decided that banana bread was too humble. Too breakfast-y. Too “I made this because I had brown bananas.” So they took that perfectly moist, banana-forward situation, made it taller, gave it layers, and slathered it in cream cheese frosting. And that’s how banana bread became the main character.
This is banana bread that went to finishing school and came back fancy. It’s got all the things you love about classic banana bread – that deep banana flavor, the tender crumb, the way it makes your kitchen smell like a hug – but now it’s dressed up enough to be the centerpiece of your dessert table. We’re talking layer cake status with tangy cream cheese frosting that cuts through the sweetness and makes every bite feel like a celebration.
This isn’t your grandma’s banana bread wrapped in foil on the counter (though we love her for that). This is banana bread that demands to be served on actual plates with actual forks. It’s the dessert you make when you want people to think you’re fancy but you also want to use up those bananas that are basically liquid at this point.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup unsalted butter, softened (1½ sticks)
- 1½ cups granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups mashed ripe bananas (about 4–5 very ripe bananas)
- ¾ cup buttermilk (or regular milk with a splash of vinegar)
- ½ cup sour cream
For the Cream Cheese Frosting:
- 12 oz cream cheese, softened (1½ blocks, don’t even think about low-fat)
- ¾ cup unsalted butter, softened (1½ sticks)
- 4–5 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
- Pinch of salt
Optional But Highly Recommended:
- Chopped walnuts or pecans for topping
- Banana chips for garnish
- Extra cinnamon for dusting
Special Equipment:
- Two 9-inch round cake pans
- Parchment paper
- Stand mixer or hand mixer
- Offset spatula (for frosting like a pro)
Instructions
Preheat your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper. Then grease the parchment because we’re not playing games with cakes sticking to pans. Set them aside and feel accomplished that you did the boring part first.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This is your dry mixture. Set it aside and try not to think about how it looks like fancy sand.
Take your overripe bananas – the ones you’ve been ignoring on the counter, the ones that are so brown they’re basically apologizing for existing – and mash them in a bowl. You want about 2 cups of mashed banana. Some lumps are fine. This isn’t baby food. The riper the bananas, the more intense the flavor. Those black spots are flavor spots.
In a large bowl (or your stand mixer), beat the softened butter with both sugars until it’s light and fluffy. This takes about 3-4 minutes and your arm will understand why stand mixers were invented. The mixture should look pale and creamy, like it’s been to a spa.
Add eggs one at a time, beating well after each addition. Then mix in vanilla extract. Add your mashed bananas and mix until just combined. Don’t worry if it looks a little curdled – that’s normal and it’ll all come together. In a small bowl or measuring cup, mix together buttermilk and sour cream.
Now we’re alternating. Add about a third of your dry ingredients to the banana mixture and mix on low until just combined. Then add half the buttermilk mixture. Mix. Another third of dry ingredients. Mix. The rest of the buttermilk. Mix. Final third of dry ingredients. Mix until JUST combined. We’re not trying to develop gluten here. Overmixing makes tough cake and nobody wants that.
Divide the batter evenly between your two prepared pans. Use a scale if you’re fancy, eyeball it if you’re not. Smooth the tops with a spatula. Bake for 30-35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The tops should be golden and spring back when you poke them. Let them cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. And yes, completely means completely. Frosting a warm cake is a one-way ticket to frosting soup.
Beat softened cream cheese and butter together until smooth and creamy, about 2-3 minutes. Scrape down the sides because there’s always butter hiding there. Add powdered sugar one cup at a time, beating on low so you don’t create a sugar cloud in your kitchen. Add vanilla, heavy cream, and salt. Beat on high for 2-3 minutes until it’s fluffy and spreadable and looks like something you could just eat with a spoon (you can, no judgment).
Place one cake layer on your serving plate. Spread about 1 cup of frosting on top, going all the way to the edges. Place the second layer on top. Now frost the top and sides with the remaining frosting. You can go rustic and rough, or smooth and perfect, or that trendy semi-naked look. It’s your cake, live your truth. Use an offset spatula dipped in hot water for smooth sides if you’re feeling ambitious.
Sprinkle chopped nuts on top if you’re using them. Add some banana chips for that “I’m a professional” look. Dust with cinnamon if you want. Or leave it plain and beautiful. Refrigerate for at least 30 minutes to let the frosting set up before slicing.
Cut yourself a generous slice. Notice how moist and tender the cake is. How the cream cheese frosting is tangy enough to balance the sweetness. How the banana flavor is present but not overwhelming. This is what happens when banana bread grows up and learns to party.
Notes
Banana Ripeness is Key: Those bananas should be covered in brown spots, soft to the touch, and maybe even a little black. This isn’t the time for pretty yellow bananas. Ugly bananas make beautiful cake.
Room Temperature Everything: Eggs, butter, cream cheese, buttermilk – everything should be room temp. Cold ingredients don’t mix smoothly and you’ll get a lumpy batter. Set everything out an hour before you start.
Don’t Overmix: Once you add the flour, mix until JUST combined. Those last few flour streaks will incorporate as you finish mixing. Overmixed cake is dense and tough.
The Toothpick Test: It should come out with a few moist crumbs, not completely clean. Completely clean means you’ve overbaked it.
Frosting Consistency: If your frosting is too thick, add more cream. Too thin? More powdered sugar. It should be spreadable but hold its shape.
Level Your Layers: If your cakes domed, slice off the tops with a serrated knife for flat layers that stack nicely. Eat the scraps immediately.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~24g
- Carbohydrates: ~72g
- Protein: ~6g