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Banana Bread Cake with Maple Cream Cheese Icing

Soft, moist banana cake made with ripe bananas, brown sugar, sour cream, cinnamon, and maple syrup, topped with a silky maple cream cheese icing. It's the cozy flavor of banana bread in an easy single-layer snack cake!
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Course: Bread, Dessert, Snack
Cuisine: American
Keyword: banana bread cake from scratch, banana bread cake recipe, banana cake recipe, banana cake with cream cheese icing, maple frosted banana bread cake, moist banana cake recipe
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 8 -10 servings

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 8x8-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.