If you love banana bread as much as I do, then you are going to LOVE this Banana Bread Cake with Maple Cream Cheese Icing. It has all of those cozy, classic banana bread flavors, but in the form of a soft, tender cake that feels just a little more special.
Very ripe bananas, brown sugar, melted butter, sour cream, maple syrup, and a little cinnamon give this cake an incredibly moist texture and plenty of banana flavor. Then I top it with the most delicious maple cream cheese icing. It’s creamy, slightly tangy, lightly sweet, and has just enough maple flavor to complement the banana without overpowering it.
And the best part? This cake is SO easy to make. The batter comes together quickly in one bowl, you don’t need a mixer, and there’s no complicated decorating involved. Just mix it up, bake it, let it cool, and spread that dreamy maple cream cheese icing right over the top.
This cake is perfect for an afternoon treat, a weekend baking project, dessert, or just because you have a bunch of very ripe bananas sitting on your counter and don’t want to throw them away!
Check out more of my recipes for overripe bananas here: Banana Bread Pudding, Brown Butter Banana Bread, Bakery Style Banana Blueberry Chocolate Chip Muffins
Why you’ll love this recipe!
What ingredients do I need?
- Banana Cake
- Overripe bananas: This is where the majority of the banana flavor comes from. Use bananas with plenty of brown spots for the best flavor and natural sweetness.
- Unsalted butter: Melted butter adds richness and flavor while keeping the mixing process simple.
- Dark brown sugar: Dark brown sugar adds sweetness, moisture, and a deeper molasses flavor that works beautifully with banana and cinnamon.
- Granulated sugar: A little granulated sugar balances the brown sugar and contributes to the cake’s texture.
- Maple syrup: Maple syrup adds a subtle maple flavor that ties the cake together with the maple cream cheese icing.
- Eggs: Eggs provide structure and help create a tender cake.
- Whole milk: Milk adds moisture and helps create the right batter consistency.
- Sour cream: Sour cream adds moisture, richness, and a slight tang that helps keep the cake tender.
- Vanilla extract: Vanilla enhances the banana, brown sugar, and maple flavors.
- All-purpose flour: The base of the cake, providing the structure needed for a soft but sliceable crumb.
- Baking powder and baking soda: These leaveners help the cake rise and create a light, tender texture.
- Salt: A small amount balances the sweetness and enhances the other flavors.
- Ground cinnamon: Cinnamon adds warm, cozy spice that pairs naturally with banana and brown sugar.
- Cornstarch: Cornstarch helps create a softer, more tender crumb.
- Maple Cream Cheese Icing
- Unsalted butter: Creates a smooth, creamy base for the icing.
- Cream cheese: Adds the classic tanginess and creamy texture that makes cream cheese icing so good with banana cake.
- Powdered sugar: Sweetens and thickens the icing without adding graininess.
- Vanilla extract: Rounds out the flavor.
- Maple syrup: Adds a subtle maple flavor that pairs beautifully with the banana cake.
- Salt: A small pinch keeps the icing from tasting overly sweet.
- Half-and-half, or heavy cream: Added as needed to loosen the icing to a smooth, spreadable consistency.
Recipe Variations
- Banana Nut Cake: Fold chopped toasted walnuts or pecans into the batter for a classic banana nut variation.
- Chocolate Chip Banana Cake: Add your favorite chocolate chips to the batter for a banana chocolate chip cake. Semi-sweet or dark chocolate would both work well with the maple icing.
Pro Tips
- Use very ripe bananas. The best bananas for banana cake are heavily speckled or brown. They have more concentrated banana flavor and natural sweetness than yellow bananas.
- Measure your flour correctly. Too much flour can make the cake dense. For the most accurate results, weigh your flour or use the spoon-and-level method rather than scooping directly from the flour container.
- Don’t overmix the batter. Once the flour goes into the wet ingredients, mix just until you no longer see streaks of dry flour. Overmixing can develop too much gluten and result in a dense cake.
- Don’t skip the sour cream. It contributes both moisture and richness to the cake and helps create that soft, tender texture.
- Let the cake cool completely before frosting. This is especially important with cream cheese icing. If the cake is still warm, the icing can soften too much and become difficult to spread.
- Soften the cream cheese and butter before mixing. Room temperature ingredients blend much more smoothly, giving you a creamy icing without the lumps.
- Add the cream to the icing gradually. You may not need the full tablespoon of half-and-half or heavy cream. Add it a little at a time until the icing reaches a smooth, spreadable consistency.
- Don’t overbake the cake. Start checking the cake toward the lower end of the baking time. A toothpick inserted into the center should come out with a few moist crumbs rather than completely dry.
- Use an 8×8-inch pan for a thicker snack cake squares or a 9-inch round pan (like I did here) for cake slices.
- Wait for the cake to fully cool before slicing. This gives the crumb time to set and makes it easier to get clean slices.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Unsalted butter: Use salted butter if that’s what you have. If you do, reduce the added salt slightly.
- Dark brown sugar: Swap in light brown sugar if needed. The cake will have a slightly lighter molasses flavor.
- Whole milk: Use 2% milk instead of whole milk.
- Sour cream: Swap the sour cream for full-fat plain Greek yogurt. The texture may vary slightly.
- Maple syrup: I recommend pure maple syrup for the best flavor. If you don’t have it, you can leave it out of the cake, but you’ll miss some of the maple flavor in both the cake and icing.
- Half-and-half: Use heavy cream or milk to adjust the frosting consistency. Add it gradually to prevent the icing from becoming too thin.
Dietary Substitutions
- Vegetarian: This recipe is vegetarian as written.
- Gluten-Free: I have not tested this recipe with gluten-free flour, so I can’t guarantee the same texture or baking time with a gluten-free substitution. If you choose to try it, use a 1:1 gluten free baking flour.
Leftovers and Storage
- Refrigerator: Because this banana cake is topped with cream cheese icing, store leftovers covered in the refrigerator. The cake is best enjoyed within 3–4 days for the best texture and flavor.
- For the best experience, allow refrigerated slices to sit at room temperature briefly before serving. This allows the cake to soften and the icing to become creamy again.
- Freezing: If you want to make this cake ahead, I recommend freezing the unfrosted cake. Allow the cake to cool completely, then wrap it tightly and place it in a freezer-safe container or bag. Thaw the cake in the refrigerator or at room temperature before frosting.
- Freezing Frosted Cake: You can freeze individual frosted slices if needed. Place the cake slices in the freezer uncovered until the icing is firm, then wrap the individual slices well and transfer them to a freezer-safe container. Thaw in the refrigerator before serving.
- Keep in mind that cream cheese icing may have a slightly different texture after freezing and thawing.
- Make-Ahead Option: The cake can be baked a day ahead and kept covered until you’re ready to frost it. The maple cream cheese icing can also be prepared ahead and refrigerated separately.
- For the prettiest presentation, frost the cake once the cake is completely cool and closer to when you plan to serve it.
But, I Still Have A Few Questions…
Can I use frozen bananas for this banana cake?
Yes. Frozen bananas can be a convenient way to save overripe bananas. Thaw them completely before using and drain off any excess liquid if they release a significant amount during thawing. Because the moisture content of frozen and thawed bananas can vary, make sure your batter has the consistency expected from the recipe.
How ripe should my bananas be?
For the best banana flavor, use bananas with plenty of brown spots or even mostly brown peels. Very ripe bananas are sweeter and have a stronger banana flavor than yellow bananas.
Can I use bananas that aren’t very ripe?
You can, but the cake will generally have less pronounced banana flavor and may not be as naturally sweet. Therefore, I recommend very ripe bananas are strongly recommended for this recipe.
How many cups of mashed banana are in three bananas?
Banana size varies considerably, so I recommend relying on the number of bananas specified in the recipe rather than assuming an exact volume unless the recipe has been tested by weight.
Can I add nuts to this banana cake?
Absolutely! Chopped walnuts or pecans would be delicious. Toasting the nuts first can add even more flavor.
Can I add chocolate chips?
Yes! The chocolate and banana combo is delicious together. Semi-sweet or dark chocolate would both work well with the maple cream cheese icing too.
Why did my banana cake turn out dense?
The most common issue is overmixing after adding the flour. Mix only until the dry ingredients are incorporated. Using too much flour or overbaking can also contribute to a dense or dry cake.
Why is my banana cake dry?
Overbaking is one of the most common causes of dry banana cake. Start checking around 35 minutes and remove it when a toothpick inserted in the center comes out with a few moist crumbs. Measuring too much flour can also result in a drier cake.
How do I know when the banana cake is done?
The center should be set and a toothpick inserted into the middle should come out with a few moist crumbs. You don’t want the toothpick to come out completely wet with batter, but you also don’t want to wait until it comes out completely dry.
Can I bake this in a different pan?
The recipe is designed for an 8×8-inch square pan or a 9-inch round cake pan. If you use a different size or shape pan, the baking time will need to be adjusted, and I have not tested the recipe in other pan sizes.
Can I make this cake in a 9×13-inch pan?
I wouldn’t recommend making a direct swap without adjusting the recipe. A 9×13-inch pan has a larger surface area, so the cake would be significantly thinner and the baking time would change.
Why does the cake need to cool completely before frosting?
The maple cream cheese icing is soft and creamy. If you spread it onto a warm cake, the butter and cream cheese can soften too much, causing the icing to melt or slide rather than spreading into a thick, creamy layer.
Can I make the cake ahead of time?
Yes. The unfrosted cake can be baked ahead of time and stored once completely cooled. You can frost it closer to serving.
Can I make the maple cream cheese icing ahead of time?
Yes. Store the prepared icing covered in the refrigerator until you’re ready to use it. Allow it to soften enough to become spreadable before frosting the cake, and stir or beat it briefly if needed.
Why is my cream cheese icing too thin?
You may have added too much half-and-half or heavy cream. Add the liquid gradually rather than all at once. If the icing becomes too thin, chilling it can help firm it up.
Why is my cream cheese icing lumpy?
Cold butter or cream cheese can leave small lumps in the frosting. Let both soften to room temperature before mixing and beat them together until smooth before adding the powdered sugar.
Can I use light brown sugar instead of dark brown sugar?
Yes. Light brown sugar will work, although the finished cake will have a slightly less pronounced molasses flavor.
Can I leave out the maple syrup?
You can omit the maple syrup from the cake, but it contributes to the overall flavor. If you’re making the cake with the maple cream cheese icing, I recommend keeping it for the best maple flavor.
Does this banana cake need to be refrigerated?
Yes, it does. Because the cake is topped with cream cheese icing, leftovers should be refrigerated.
Can I freeze banana cake with cream cheese icing?
Yes, although the texture of the icing may change slightly after freezing and thawing. For the best presentation, freezing the unfrosted cake and making the icing fresh is preferable.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Banana Bread Cake with Maple Cream Cheese Icing
Ingredients
Banana Cake
- 3 overripe bananas mashed
- 7 tablespoons unsalted butter melted
- ½ cup dark brown sugar
- ¼ cup granulated sugar
- 1 tablespoon maple syrup
- 2 large eggs
- ¼ cup whole milk
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- 1 tablespoon cornstarch
Maple Cream Cheese Icing
- 3 tablespoons unsalted butter softened
- 3 ounces cream cheese softened
- 1¼ cups powdered sugar
- ½ teaspoon vanilla extract
- 2 teaspoons maple syrup
- Pinch of salt
- 1 tablespoon half-and-half or heavy cream, as needed
Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch square baking pan or 9-inch round cake pan. Lightly dust with sugar if desired.
- In a medium bowl, mash the overripe bananas until mostly smooth. A few small lumps are fine.
- In a large mixing bowl, whisk together the melted butter, dark brown sugar, granulated sugar, and maple syrup until well combined. Add the eggs and whisk until smooth.
- Add in the sour cream, milk, and vanilla extract. Whisk until fully combined.
- Fold in the mashed bananas.
- Then add the flour, baking powder, baking soda, salt, cinnamon, and cornstarch to the wet ingredients. Gently fold or stir until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread it into an even layer. Bake for 35–40 minutes, or until the center is set and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the cake to cool completely in the pan before frosting.
- In a medium bowl, beat the softened butter and cream cheese until smooth and creamy.
- Add the powdered sugar, vanilla extract, maple syrup, and a pinch of salt. Beat until smooth.
- Add the half-and-half, or heavy cream, a little at a time until the icing reaches your desired smooth, spreadable consistency. You may not need the entire tablespoon.
- Once the cake has cooled completely, spread the maple cream cheese icing evenly over the top.
- Slice into squares or wedges and serve.
Notes
- Use very ripe bananas with lots of brown spots for the best banana flavor.
- Don’t overmix once the flour is added or the cake can become dense.
- If your bananas are exceptionally large, you may need slightly less milk to maintain the intended batter consistency.
- Add the cream to the icing gradually. You may not need the full amount.
- Allow the cake to cool completely before frosting so the cream cheese icing stays thick and creamy.
- Store leftover frosted cake in the refrigerator.
banana bread cake | banana cake with cream cheese frosting | banana bread cake with maple cream cheese icing | banana snack cake | easy banana cake | moist banana cake | banana cake recipe | banana bread cake recipe | maple cream cheese frosting | maple cream cheese icing | banana cake with maple frosting | easy banana dessert | ripe banana recipes | overripe banana recipe | easy snack cake | homemade banana cake | banana dessert recipe | one layer banana cake | banana cake with sour cream | banana cake with brown sugar | easy banana bread | alternative cozy fall dessert | easy baking recipes
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.