Banana Bread – another variation, with cream cheese frosting!

I’d seen this recipe months ago while, undoubtedly, searching for something entirely different on Pinterest.

However, it caught my eye and was one of those cakes I could imagine baking up for team-mates at work or for a large get-together with friends. I mean who doesn’t like banana bread or cream cheese frosting?

So the opportunity to try this recipe came up because we were meeting up with two sets of friends and would be able to share the banana bread love. But then one of the get-togethers we had planned, cancelled at the last minute. This meant that there was far more cake to eat, on our own, than was anticipated! But, as it turned out, this cake is so light and the frosting is so dreamy that it was way too easy to eat more than one serving.

There goes the waistline – again!


For the Banana Bread Cake

  • 1/2 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup sour cream full-fat is best
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mashed bananas about 2 or 3 bananas

For the Cream Cheese Frosting

  • 1/2 cup butter, softened
  • 1 bar (8 oz/227 g) cream cheese full-fat is best
  • 1 teaspoon vanilla extract
  • 2 1/2 – 3 cups powdered sugar
  • 3-4 tablespoons heavy whipping cream


  1. Heat oven to 350 degrees. Prepare a 9×13 baking dish and spray with cooking spray. Set aside.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, sour cream, and vanilla. Blend together until combined and creamy.
  3. In small bowl, add flour, baking soda, and salt. Whisk together to break up clumps. Add it into the wet batter and stir with spatula just until mixed and no flour pockets remain.
  4. Add mashed banana and gently stir together. Dump batter into the baking dish and spread out evenly. It makes it easier if you dump large spoonfuls of the batter all over the baking dish, instead of just one big pile of batter.
  5. Cook for 25-35 minutes or until toothpick inserted in middle does not come out with wet batter. The edges and top will be light browned. Mine takes about 32 minutes.
  6. Let cake cool completely before frosting.
  7. To make frosting: beat butter and cream cheese together until combined. Add in vanilla extract, 2 cups of the powdered sugar, and 3 tablespoons heavy cream. Beat together until frosting forms. Add more powdered sugar and/or milk until desired frosting consistency is reached.* NOTE: if you use anything other than heavy whipping cream, start with 1 tablespoon and work from there. Heavy cream is so thick that you need more of it, lower fat milks you will need less of.
  8. Cut into squares and garnish each piece with banana slices and chopped walnuts.

Please don’t blame me if this becomes your next favourite Banana Bread recipe! I will certainly be making it again!