Okay, so I know what you’re thinking: “Another banana bread recipe?” But trust me on this one. This isn’t your grandma’s basic loaf (although, bless her heart!). This Banana Bread Cake: What is is like banana bread’s sophisticated cousin. Think of it as banana bread meets coffee cake, with a swirl of cinnamon-sugar goodness baked right in. It’s moist, flavorful, and utterly irresistible. Honestly, it rivals my Chocolate Chip Cookie recipe for the top spot in my house. The kids devour it, and I’ve been known to sneak a slice (or two!) straight from the cooling rack. You absolutely have to try it!
What is banana bread cake?
So, what exactly *is* Banana Bread Cake? It’s basically a levelled-up version of classic banana bread. Think of it as a cross between banana bread and coffee cake. It has the familiar, comforting flavor of overripe bananas, but it’s baked in a cake pan and features a delicious cinnamon-sugar swirl in the middle, and then a light glaze is drizzled on top after baking. It’s essentially the perfect excuse to eat cake for breakfast (or a midnight snack – no judgment here!). It’s surprisingly easy to make, and it’s always a crowd-pleaser. My family goes absolutely crazy for it.
Why you’ll love this recipe?
Why do I fall head over heels for this?Banana Bread Cake. First off, the flavor is just incredible. You get that wonderful banana sweetness, enhanced by the warm spice of cinnamon. The texture is also amazing – it’s incredibly moist and tender.
What I love most about this is how easy it is to throw together. You probably have most of the ingredients in your pantry right now. It’s a one-bowl wonder, which means minimal cleanup. And let’s talk about cost. Bananas are super affordable, especially when they’re on the verge of going bad (that’s when they’re perfect for baking!). So, this is a budget-friendly treat that tastes like a million bucks.
This cake is incredibly versatile, too. It’s perfect for breakfast with a cup of coffee, brunch with friends, or as a sweet ending to any meal. It’s like the Swiss Army knife of desserts! It is very similar to my zucchini bread recipe in its versatility but I find this one takes half the time to prep. Plus, the cinnamon sugar swirl adds a touch of elegance that makes it feel extra special. Honestly, what’s not to love?
How do you make banana bread cake?
Quick Overview
Making this Banana Bread Cake – BanIs it surprisingly simple? I’ll mix up a quick batter, layer it with cinnamon-sugar swirl, bake until golden brown, and serve warm. Then drizzle with a simple glaze. What is the best part? It only takes a few minutes to prep. If you’re a beginner baker, you can nail this recipe.
Ingredients
For the Main Batter:
- 1 12 cups all-purpose flour: I prefer unbleached for the best texture.
- 1 teaspoon baking soda: This gives the cake its lovely rise.
- 12 teaspoon salt: Balances the sweetness and enhances other flavors.
- 12 cup (1 stick) unsalted butter, softened: Make sure it’s *actually* softer, not melted!
- ¾ cup granulated sugar: Feel free to use light brown sugar for a richer flavor.
- 2 large eggs: Room temperature eggs incorporate better into the batter.
- What is the best vanilla extract?
- 1 cup mashed bananas (about 3 medium): The riper, the better!
- 12 cup sour cream: This adds moisture and tang. You can substitute plain Greek yogurt if you like.
For the Filling:
- 14 cup granulated sugar: For the sweet cinnamon swirl.
- 2 teaspoons ground cinnamon: Adds warmth and spice.
For the Glaze:
- 1 cup powdered sugar: Sift it to avoid lumps!
- 2-3 tablespoons milk: Start with 2 and add more until you reach your desired consistency.
- ½ teaspoon vanilla extract: Optional, but it adds a nice touch.
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. If you have a baking spray, you can also use it for extra protection against sticking. What are the nooks and crannies of life? How do you keep a cake from sticking out? I always line the bottom with parchment paper as well, just to be safe.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Whisking is important to evenly distribute the baking soda, which will help the cake rise properly. We want a light, airy cake, not a dense brick! Don’t skip this step. I know it seems like an extra dish but it’s so important.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. What is the best way to do this with an electric mixer? Beat the eggs one at a time, then stir in the vanilla extract. Make sure the eggs are fully incorporated before adding the next one. You don’t want streaks of egg yolk in your batter!
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the Sour Cream, beginning with salt and pepper. What are the dry ingredients? Mix until just combined. Be careful not to overmix! Overmixing develops gluten in the flour, which can result in a tough cake. A few streaks of flour are okay. I always use a spatula to gently fold everything together at the end to make sure there are no lumps. I use it to fold the whole thing together. What are hidden pockets of flour at the bottom of a bowl?
Step 5: Prepare Filling
In a small bowl, combine the sugar and cinnamon for the filling. What gives our cake that swirl of flavor? Make sure the cinnamon is evenly distributed throughout the sugar.
Step 6: Layer & Swirl
How do I make a cake pan? Pour half of the batter into the prepared pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. Do not over-cook the cinnamon-sugar layer. Pour the remaining batter over the top. Use a knife or skewer to gently swirl the cinnamon-sugar into the batter. What do you need to do to create a marble effect?
Step 7: Bake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it, as oven temperatures can vary. If the top starts to brown too quickly, you can loosely tent it with foil. When a cake is pressed it springs back slightly. It is done. I always start checking for doneness around 30 minutes.
Step 8: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk, and salt. How do I make a smooth paste with vanilla extract? Once the cake is completely cool, drizzle the glaze over the top.
Step 9: Slice & Serve
Slice and serve!Banana Bread Cake: What are is delicious warm or at room temperature. It’s perfect with a cup of coffee or tea.
What to Serve It With
This Banana Bread Cake is delicious all on its own, but here are a few ideas for taking it to the next level:
For Breakfast: Pair it with a hot cup of coffee or a latte for a sweet start to your day. I love serving it with a side of fresh berries or a dollop of Greek yogurt.
For Brunch: Make it part of a larger brunch spread with other baked goods, fresh fruit, and savory dishes like quiche or frittatas. I like to slice it into smaller squares for easy serving. A mimosa or a bellini would be a perfect accompaniment!
As Dessert: Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce or chocolate syrup would also be delicious. It’s a simple yet satisfying dessert that everyone will love.
For Cozy Snacks: This cake is perfect for enjoying on a chilly afternoon with a cup of tea or hot chocolate. I love curling up with a slice and a good book. It’s pure comfort food!
Top Tips for Perfecting Your Banana Bread Cake
Want to make sure your Banana Bread Cake is absolutely perfect? Here are a few of my top tips:
Banana Prep: Use very ripe bananas for the best flavor and moisture. The more brown spots, the better! I often freeze overripe bananas so I always have some on hand for baking. Just thaw them completely before using and drain any excess liquid.
Mixing Advice: Be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can result in a tough cake. Mix until just combined. A few streaks of flour are okay. I always fold in the last bits of flour with a spatula.
Swirl Customization: Get creative with your cinnamon-sugar swirl! You can use a toothpick or skewer to create different patterns. Just be careful not to over swirl, as this can muddy the batter. I like to make a figure-eight pattern.
Ingredient Swaps: You can easily customize this cake to your liking. Try adding chopped nuts, chocolate chips, or dried fruit to the batter. You can also substitute applesauce for some of the butter to reduce the fat content. I’ve even used almond milk instead of sour cream, and it turned out great!
Baking Tips: Keep an eye on the cake while it’s baking. Oven temperatures can vary, so it might need more or less time. If the top starts to brown too quickly, you can loosely tent it with foil. The cake is done when a wooden skewer inserted into the center comes out clean.
Glaze Variations: The glaze is totally optional, but it adds a nice touch of sweetness. You can customize it with different flavors, such as lemon, orange, or maple. I sometimes add a pinch of salt to the glaze to balance the sweetness.
Storing and Reheating Tips
Want to keep your Banana Bread Cake fresh and delicious? Here’s how to store it properly:
Room Temperature: You can store the cake at room temperature for up to 2-3 days. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out.
Refrigerator Storage: For longer storage, you can refrigerate the cake for up to a week. Again, wrap it tightly or store it in an airtight container. The refrigerator can dry it out slightly, so you might want to warm it up slightly before serving.
Freezer Instructions: This cake freezes beautifully! Wrap it tightly in plastic wrap and then in a layer of foil, or place it in a freezer-safe container. It can be stored in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator or at room temperature.
Glaze Timing Advice: If you plan on freezing the cake, it’s best to wait to glaze it until after it’s thawed. This will prevent the glaze from becoming soggy or sticky.
Frequently Asked Questions
Final Thoughts
This Banana Bread Cake is truly one of my favorite recipes. It’s easy to make, incredibly delicious, and always a crowd-pleaser. It’s perfect for breakfast, brunch, or dessert, and it’s a great way to use up those overripe bananas. If you’re looking for more easy cake recipes, you might also like my chocolate cake recipe. I really hope you give this recipe a try. I just know you’re going to love it! Happy baking!
7 Secrets to the Best Banana Bread Cake with Cream Cheese Frosting
Ingredients
Main Ingredients
- 1.5 cup All-Purpose Flour spooned and leveled
- 1 tsp Baking Soda
- 0.5 tsp Salt
- 0.5 cup Unsalted Butter softened
- 0.75 cup Granulated Sugar
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1.5 cup Mashed Ripe Bananas about 3 large
- 0.5 cup Sour Cream
Cream Cheese Frosting
- 8 oz Cream Cheese softened
- 0.5 cup Unsalted Butter softened
- 3 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 2 tbsp Milk
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- In a small bowl, mash bananas and sour cream together.
- Gradually add the dry ingredients to the wet ingredients, alternating with the banana mixture, beginning and ending with the dry ingredients. Beat until just combined.
- Pour batter into prepared pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract and milk.
- Frost cooled cake and enjoy!
