Marry Banana cake. With cream cheese frosting. Honestly? This one slaps. It’s soft, tangy, fluffy—like banana bread’s fancy cousin that went to baking school. And that frosting? You’ll wanna eat it with a spoon. Simple stuff too. Nothing weird or complicated. Just straight-up cozy dessert magic.
Jump to RecipeIngredients Needed
For the Cake:
- 2 cups all-purpose flour: basic, pantry staple.
- 1 tsp baking soda: helps it rise.
- ¼ tsp salt
- ½ cup unsalted butter, softened: you want it room temp or it won’t mix well.
- 1⅓ cups granulated sugar: sweet, but not too sweet.
- 2 large eggs
- 1 cup sour cream: makes it super moist. don’t skip it.
- 1 tsp vanilla extract
- 4 medium bananas, mashed: ripe AF. brown spots? even better.
For the Frosting:
- 8 oz cream cheese, softened: real stuff. not the spreadable tub.
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- 3 cups powdered sugar
How To Make Pioneer Woman Banana Cake With Cream Cheese Frosting
Bake the cake:
Heat oven to 350°F. Grease two 8-inch pans or line ’em. In one bowl, cream the butter + sugar till fluffy. Add eggs one at a time. Stir in sour cream + vanilla.
In another bowl, mix flour, soda, salt. Add that to the wet mix — just until combined. No overmixing. Fold in the bananas. Divide between pans.
Bake 35–40 min. Test with a toothpick — it should come out clean-ish. Cool in pans 10 min. Then move to wire racks. Let ’em fully cool. Seriously.
Make the frosting:
Beat cream cheese + butter till smooth. Add vanilla. Slowly mix in powdered sugar. Go slow or it’ll snowstorm everywhere. Beat till fluffy.
Frost it:
Once cakes are cool (don’t rush this), frost the top of one, stack the other on top, then frost the whole thing. Chill if you want cleaner slices.
Recipe Tips
- Ripe bananas = best flavor.
- Don’t overmix or it’ll be dense.
- Cool the cake fully before frosting. Trust.
- Room temp ingredients make smoother frosting.
- You can freeze it. And it’s still good cold.
How To Store & Reheat
- Fridge: Airtight container. Lasts 4 days.
- Freezer: Wrap slices or whole cake. Good for 3 months.
- Reheat: Microwave slice 15–30 seconds. Or warm in toaster oven.
Nutrition Facts (per serving, approx.)
- Calories: 565
- Carbs: 79g
- Fat: 27g
- Protein: 5g
- Sugar: 58g
- Sodium: 339mg
FAQs
Can I make this ahead of time?
Yep. Bake the cake a day early. Frost before serving.
Can I make cupcakes instead?
Totally. 350°F for about 18–22 mins.
Why is my cake dense?
Probably overmixed it. Stop as soon as the flour disappears.
Does it freeze well?
Yes. Wrap it tight. Thaw in the fridge overnight.
Can I use low-fat cream cheese?
You can, but full-fat is better. Texture and flavor-wise.
Pioneer Woman Banana Cake With Cream Cheese Frosting Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings30
minutes40
minutes565
kcalA moist, fluffy banana cake topped with creamy, tangy cream cheese frosting—simple, bakery-worthy, and comforting.
Ingredients
- Banana Cake:
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1⅓ cups granulated sugar
2 large eggs
1 cup sour cream
1 tsp vanilla extract
4 medium bananas, mashed
- Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
1 tsp vanilla extract
3 cups powdered sugar
Directions
- Preheat oven to 350°F. Grease and flour two 8-inch cake pans.
- Cream butter and sugar. Beat in eggs. Add sour cream and vanilla.
- Mix dry ingredients. Add to wet, stir until just combined.
- Fold in bananas. Divide into pans. Bake 35–40 mins. Cool completely.
- Beat cream cheese + butter. Add vanilla + powdered sugar until fluffy.
- Frost cooled cake. Slice and enjoy.
Notes
- Use very ripe bananas.
- Don’t overmix the batter.
- Always cool before frosting.
- Room temp butter and cream cheese make the best frosting.
