In our Banana Cake with Cream Cheese Frosting recipe we use bananas, butter, and sour cream to make this ultra moist cake. In addition, we use the vanilla extract for the twist on flavoring as it leaves a very subtle flavor to the cake.

This recipe is very simple to make, yet it tastes like it took hours! Fear not! For It will be in the oven before you know it.

The walnuts are optional, if you or a family member has food allergies, just omit them.

Depression era and Banana Cake-minus the cream cheese.

All recipes have a history and this one is no different. During the Depression era back in the 1930’s, families had to adjust and adapt then get really creative. The origin of the banana cake started about this time as a way for housewives to bake and make money.

In addition, the use of baking powder and baking soda grew increasingly popular in the use of baking.

It is not by coincidence that both baking powder and baking soda are ingredients in banana cakes. When times are tough and food scarce or too expensive, people find other ways.

There is always a way. Always!

Also, it was a way to be able to use any overripe bananas and not waste them as well!

Although they probably didn’t use cream cheese frosting then.

We have mentioned in our other blog Porcupine Meatballs Recipe that the human spirit endures. What we have today, that we often take for granted, is a reflection of our past struggles.

Do YOU like food history? For more information, click here: https://study.com/academy/lesson/food-during-the-great-depression-lesson-for-kids.html. This is a good homeschooling lesson for kids!!

There is a difference between banana cake and bread

Most people think banana bread when banana cake is mentioned but it is not the same. Although both are very yummy, how they are made is what sets them apart.

Banana bread is dense and easy to slice due to the firmer texture of the bread. Therefore, it makes a great snack for slicing and even toasting.

A nice toasted slice of banana bread with butter and a cup of tea or coffee and the stage is set for cozy, snuggly book time.

Screeetch…..eh, we don’t even know what nice snuggly cozy book time is, unless it’s bedtime story time for a certain little red head named Rochelle!

Ok, enough daydreaming and back at it!

Banana cake is more like a butter cake with the addition of mashed bananas. The texture is moist and rich and light. More cake like.

Ah, a slice of banana cake with rich cream cheese frosting and a cup of tea or coffee…nice, very nice!

How to make Banana Cake With Cream Cheese Frosting.

Let’s begin!

This cake starts with 3 overripe bananas, mashed well. Put those into a mixing bowl and add in the softened butter, sugars, eggs, sour cream, vanilla flavoring, and orange zest.

Mix on medium low for about 2 minutes.

Do not overmix as you will throw off the texture. That is to say, the more you mix the batter, the more gluten develops which in turn can make the texture heavy and dense.

Then it is not very cake like.

In a separate bowl, mix your dry ingredients together and then add slowly to the batter until just combined.

Again, don’t beat the crap out of the batter. It isn’t your enemy! We want a cake, not a tough hockey puck!

After that, it is time to put the batter into your baking pan and get it into the oven to bake.

Making cream cheese frosting

We are big fans of cream cheese frosting and use it often in our baking. Cream cheese is easy to work with and is versatile enough to add in different flavors to highlight whatever you are aiming for.

We mix the cream cheese, butter, and vanilla extract together until loosely combined and then add in the sugar and blend until smooth.

This recipe makes a lot of frosting. If you don’t want to do as thick of a layer, it will hold in the refrigerator for 4-5 days. Hmmm, so many uses, too. We like to eat it right out of the bowl!

We chose vanilla to highlight our cream cheese frosting as it is light and mellow and compliments the overall cake flavor well.

You can add other flavors like rum or almond extract instead. Heck, there are all kinds of flavors you can try so be creative!

Not sure about the flavor? Then check out this Amazon link https://amzn.to/3o8vhRg for multiple available products!

Interested in a variety pack of different extract flavors? Try this multipack https://amzn.to/3rKVDLp by Batko Flavors where you can choose 5 natural flavors and extracts that are Natural, Kosher, and Keto-Friendly.

Hey, we want that! Hmmm, the Morgan Sisters birthday is coming up in May….hint, hint:)

Ok, enough of that! The point is that the cream cheese frosting is quick and easy to make and blends well with different extract flavors so you can make your own personalized banana cake with cream cheese frosting!

Wrap up and conclusion

We love our Banana Cake With Cream Cheese Frosting! The cake is light and moist while the vanilla cream cheese pairs well with the texture and flavor of the cake. The recipe is easy to follow and make.

We love to learn the history behind the food and admire the strength of the human spirit! We hope you give this dessert a try and let us know how it turned out for you.

Love

Cream Cheese Banana Cake

Recipe by yvonneCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

10-12

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Banana Cake with Cream Cheese Frosting is an ultra rich, moist round cake made with bananas, sour cream, butter, and vanilla with cream cheese frosting

Ingredients

• 3 over-ripe bananas, smashed

• 1 1/2 sticks of butter, softened

• 1/2 cup sugar

• 1/2 cup brown sugar, lightly packed

• 2 large eggs

• 1/2 cup sour cream

• 1 tbsp vanilla extract

• Zest of 1 orange

• 2 cups all-purpose flour
  
  

• 1 teaspoon baking soda
  
  

• 1/2 cup finely chopped walnuts (optional)

• Cream Cheese Frosting
  
  

• 6 ounces cream cheese, at room temperature
  
  

• 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  
  

• 1 tbsp pure vanilla extract
  
  

• 2 1/2 cups sifted confectioners’ sugar (1/2 pound)
  
  
  
  
  
  
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Directions

• Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan., or 2 9 x 1 inch round cake pans.
  
• In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, butter, brown sugar on medium low speed until combined. With the mixer still on medium low, add the eggs, sour cream, vanilla, and orange zest. Mix for about 2 minutes. (You will still see bits of banana in the batter)
• In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the finely chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, for a 9×2 inch pan, or 35 to 40 minutes for the 9×1 inch pans. The cake will be done when a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely. 
  
• Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Add the sugar and mix until smooth. 
  
• For a 9×2 inch cake, just spread the frosting evenly over the top. For the 2 9×1 inch cakes, divide the frosting between them and stack one on top the other. Store the cake in the refrigerator, until time to serve. It will keep in the refrigerator for 4-5 days, if it even lasts that long!

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