Banana Bread with Cinnamon Cream Cheese Frosting
Can we talk about banana bread recipes for a second? I mean, sure, regular banana bread is fine. It’s the thing you make when those bananas on your counter are screaming to be used. But after a while, doesn’t it get… kind of boring?
So I started thinking – what if banana bread, but make it REALLY fancy? What if it was actually layered the banana bread with frosting BETWEEN the layers, like a proper cake?
This layered banana bread with cinnamon cream cheese frosting between actual cake-like layers is the result, and trust me, it’s a game-changer.
Super moist, incredibly easy, and ready faster than you can say “I’ll start that new diet next Monday.”
I switch between making this and my churro banana bread recipe depending on my mood, but both are perfect for those afternoon sweet cravings that hit around 3pm (very Libra of me to always need a little afternoon sugar, I know).
The Ultimate Super Moist Banana Bread Cake with Cream Cheese Frosting Layers
This isn’t just any banana bread. The bread itself is ridiculously moist thanks to the ripened bananas and a splash of sour cream (my secret weapon in all quick breads).
But the star of the show? Those layers of cinnamon cream cheese frosting sandwiched between slices of banana bread.
The contrast between the super soft, moist banana bread and the creamy, spiced frosting is absolutely divine.
Ingredients
For the banana bread layers (makes 2 layers):
- 4 very ripe bananas, mashed (the browner, the better!)
- 1/2 cup melted butter (115g)
- 1 cup granulated sugar (200g)
- 2 eggs, beaten
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour (250g)
- 1/2 cup sour cream (120g) (or Greek yogurt)
For the cinnamon cream cheese frosting:
- 8 oz cream cheese, softened (225g)
- 4 tablespoons butter, softened (57g)
- 3 cups powdered sugar (360g)
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1-2 tablespoons milk (as needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. I also like to line them with parchment paper for easy removal. I’m telling you this because I once skipped the parchment and had a complete meltdown trying to get those layers out intact – there may have been tears and some very creative language that made Milo the cat run out of the kitchen!
- In a mixing bowl, mash your bananas until smooth. OMG the browner they are, the better this bread tastes! I found some bananas that were practically BLACK last week (Mark was like “are you seriously keeping those?”) and they made the most incredible version of this recipe yet.
- Stir the melted butter into the mashed bananas. Your kitchen will start to smell so good that everyone in the house will suddenly appear asking what you’re making. At least that’s what happens at my house!
- Mix in the sugar, eggs, and vanilla extract until well combined. I usually get a little vanilla on my hands and then spend the next hour sniffing my fingers because BEST SMELL EVER.
- Sprinkle the baking soda and salt over the mixture and stir in. This is not the glamorous part but it’s necessary, folks!
- Add the flour and fold it in gently until just combined. For the love of all that is holy, DO NOT OVERMIX! I learned this the hard way after making what I now refer to as “The Great Banana Brick”.
- Fold in the sour cream until just incorporated. This is the secret ingredient that makes this banana bread so ridiculously moist, trust me on this one!
- Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula. I always use my silicone spatula for this (that thing is seriously the MVP of my kitchen).
- Bake it for 25-30 minutes (or until you insert a fork in the center and it comes out clean with just a few moist crumbs). My oven runs hot so I always check at 23 minutes because I’m paranoid about overbaking.
- This is SUPER important: The cakes should now cool in the pans for about 10 minutes before placing them on a wire rack so that they cool completely. Do not add any frosting while the cakes are still warm or you will end up with a disaster.
- While the cakes are cooling start making the frosting. Beat together the cream cheese and butter until they’re smooth and fluffy.
- Then gradually add the powdered sugar, vanilla, and cinnamon and mix well.
- Add milk one tablespoon at a time until you reach your desired consistency. You want it spreadable but not runny. Nobody wants frosting dripping down their hands when they’re trying to look elegant eating this at book club (speaking from experience here).
- Once the cakes are COMPLETELY cool (I cannot stress this enough!), place one layer on your serving plate. Pro tip: put little strips of parchment paper under the edges to keep your plate clean while frosting. Then just pull them out when you’re done and boom – perfectly clean plate!
- Spread about 1/3 of the frosting evenly over the first layer. Get it all the way to the edges, people! Every bite deserves frosting!
- Carefully place the second banana bread layer on top. Say a little prayer as you do this – it’s the most nerve-wracking part.
- Spread the remaining frosting over the top and sides of the cake. I like to make little swirls with the back of my spoon because it looks fancy but requires zero actual talent.
- For a pretty finish, you can sprinkle the top with a little extra cinnamon or add some chopped walnuts around the edge.
Storage Tips
This layered banana bread cake will stay fresh at room temperature in an airtight container for up to 2 days.
If you want it to last longer, store it in the refrigerator for up to 5 days. The cold temperature will actually make the cinnamon frosting set up nicely!
You can also freeze individual slices for up to 3 months. Just wrap each slice in plastic wrap, then place in a freezer bag. Thaw at room temperature when you’re ready to enjoy.
Notes and Tricks for the Best Moist Banana Bread Layers
The ripeness of your bananas really matters here, folks. If they’re not spotted and soft, wait another day or two. Those black spots are basically flavor bombs!
You can mash your bananas with a fork, but I find using a potato masher makes it so much easier and faster. Last week I was in a hurry and tried using my stand mixer with the paddle attachment. Game changer!
If your frosting seems too thick, add another splash of milk. Too thin? Add a bit more powdered sugar. It’s very forgiving that way, unlike my last performance review (kidding, kidding!).
For an extra special touch, try sprinkling some chopped walnuts between the layers along with the frosting. I did this when Lisa from book club was coming over (she bakes professionally so I was NERVOUS) and she asked for the recipe!
Don’t have sour cream? Greek yogurt works wonderfully as a substitute and adds the same moisture and tanginess.
Perfect Pairings for Your Easy Layered Banana Bread
This banana bread cake is absolutely divine with a cup of strong coffee. The bitterness of the coffee perfectly balances the sweetness of the bread and frosting.
For an indulgent breakfast, try it with this banana coffee smoothie (a star recipe from my blog).
If you’re serving this as a dessert, a scoop of vanilla ice cream on a slightly warmed slice is heaven on a plate.
For brunch, pair with fresh fruit to balance out the sweetness. Berries or sliced peaches work particularly well.
Common Questions About This Banana Bread Recipe
Can I make this as a single layer cake instead?
OMG yes! Listen, sometimes I just cannot with the whole layer thing. You can totally bake this in a 9×13 inch pan for about 35-40 minutes, then cut it horizontally once cooled and add the frosting between layers.
It’s a little trickier to cut evenly (I suggest using dental floss… NOT the mint kind unless you want minty banana bread!), but totally doable! I did this last month when I was running behind for book club and nobody knew the difference.
How ripe should my bananas be?
The riper, the better, friends! Ideally they should have lots of black spots on the skin and they should feel soft. These overripe bananas are sweeter and have a more intense banana flavor.
Can I make this into cupcakes instead?
You bet your sweet bippy you can! Pour the batter into a muffin tin and bake them for about 18-22 minutes. Once they are cool just cut each cupcake in half horizontally, add a dollop of frosting, then replace the top. Frost the tops as normal. I made these for my son’s swim meet last month and the other moms were like “WHO BROUGHT THESE?!” in the best way possible.
Why is my banana bread dense instead of super moist?
Oh honey, you probably overmixed! Mix just until the ingredients are combined. Those few extra stirs can develop too much gluten and result in a denser texture.
Also, make sure your baking soda is fresh! I once used baking soda that had been hanging out in my fridge since the Obama administration and wondered why my banana bread was as flat as my hair on a humid day.
Can I make this dairy-free?
Yes! Listen, I have friends with all kinds of dietary needs, so I’ve tried this! Use your favorite plant-based butter substitute, and replace the sour cream with coconut yogurt or applesauce. For the frosting, dairy-free cream cheese works great. I made this version for my Wednesday yoga group (half of them seem to be dairy-free) and they demolished it.
How do I know when the banana bread layers are done?
Insert a toothpick into the center – it should come out clean or with a few moist crumbs, but not wet batter. The tops should be golden brown. If they’re browning too quickly but aren’t done inside, tent them with foil. I learned this trick from Lisa (my professionally-baking friend) after texting her a panic-stricken photo of my too-brown-but-still-raw cake.
Quick Easy Dessert Variations to Keep It Fresh
Fall Spice Version
When autumn rolls around, try adding 1/4 teaspoon each of nutmeg, cloves, and allspice to both the batter and the frosting for a pumpkin spice vibe. I made this version for my book club in October and Anna practically begged for the recipe! This cinnamon banana bread recipe variation is perfect for when you’re feeling those fall vibes.
Summer Berry Twist
In summer, try adding 1 cup of fresh blueberries to the batter. The fruity pop works amazingly well with the cinnamon frosting. Just toss the berries in a tablespoon of flour first to prevent them from sinking. I discovered this trick after watching a baking show during my 2am insomnia episode (thanks, perimenopause!).
Holiday Edition
During the holidays, add some orange zest to the batter and replace some of the milk in the frosting with orange juice for a citrusy twist. The orange-cinnamon combination makes this an amazing potluck dessert for holiday gatherings. Plus, it makes your house smell better than any seasonal candle from that mall store we all secretly love.
Substitutions That Still Keep It Amazing
Don’t have all the ingredients? No problem! Here are some swaps that work beautifully:
- Brown sugar can replace white sugar in the bread for a deeper flavor
- Whole wheat flour can replace up to half of the all-purpose flour (though it will be slightly denser)
- Coconut oil can replace butter for a subtle tropical flavor
- Maple syrup can replace some of the sugar in the bread (reduce other liquids slightly)
- Add 1/2 cup of chocolate chips to the batter for a chocolate twist
Why This Homemade Banana Bread Recipe with Cinnamon Cream Cheese Frosting Will Become Your New Go-To
What I love most about this recipe is how it elevates humble banana bread to something truly special.
It’s fancy enough to serve when your in-laws visit (yes, I did impress my mother-in-law with this!), yet simple enough to whip up on a random Tuesday when the show you’re watching has a sad episode and you need comfort food STAT.
The next time you see those overripe bananas on your counter, don’t just make regular banana bread. Give them the glorious destiny they deserve in this layered, frosted masterpiece.
And if you happen to make this recipe, please come back and let me know how it turned out. I’d love to hear about your banana bread adventures and any creative twists you added to make it your own!
