{"id":2752,"date":"2025-03-11T19:07:48","date_gmt":"2025-03-11T19:07:48","guid":{"rendered":"https:\/\/breckas.com\/?p=2752"},"modified":"2025-03-11T19:07:48","modified_gmt":"2025-03-11T19:07:48","slug":"banana-bread-cake-with-cream-cheese-frosting","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2025\/03\/11\/banana-bread-cake-with-cream-cheese-frosting\/","title":{"rendered":"Banana Bread Cake with Cream Cheese Frosting"},"content":{"rendered":"<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n<p>For the Banana Bread Cake:<\/p>\n<ul class=\"wp-block-list\">\n<li>3 ripe bananas, mashed<\/li>\n<li>1\/2 cup unsalted butter, melted<\/li>\n<li>3\/4 cup granulated sugar<\/li>\n<li>2 large eggs<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>1 1\/2 cups all-purpose flour<\/li>\n<li>1 teaspoon baking soda<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1\/2 cup sour cream<\/li>\n<\/ul>\n<p>For the Cream Cheese Frosting:<\/p>\n<ul class=\"wp-block-list\">\n<li>8 ounces cream cheese, softened<\/li>\n<li>1\/4 cup unsalted butter, softened<\/li>\n<li>2 cups powdered sugar<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\">Instructions<\/h3>\n<ol class=\"wp-block-list\">\n<li><strong>Preheat the Oven<\/strong><br \/>\nPreheat your oven to 350\u00b0F (175\u00b0C). Grease and flour a 9\u00d713 inch baking pan or line it with parchment paper.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Mix Wet Ingredients<\/strong><br \/>\nIn a large bowl, combine the mashed bananas, melted butter, and granulated sugar. Mix until well blended. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Combine Dry Ingredients<\/strong><br \/>\nIn a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Add Sour Cream<\/strong><br \/>\nFold in the sour cream until the batter is smooth and well combined. The sour cream helps to keep the cake moist and adds a slight tanginess.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Pour into Pan<\/strong><br \/>\nPour the batter into the prepared baking pan, spreading it evenly with a spatula<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Bake the Cake<\/strong><br \/>\nBake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Prepare the Frosting<\/strong><br \/>\nWhile the cake is cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until well incorporated. Stir in the vanilla extract.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Frost the Cake<\/strong><br \/>\nOnce the cake has cooled completely, spread the cream cheese frosting evenly over the top using a spatula or a butter knife.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Chill (Optional)<\/strong><br \/>\nFor a firmer frosting, you can refrigerate the cake for about 30 minutes before serving. This will help the frosting set and make slicing easier.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Serve<\/strong><br \/>\nSlice the cake into squares or rectangles and serve. Enjoy the moist banana cake with the rich and tangy cream cheese frosting!<\/li>\n<\/ol>\n<h3 class=\"wp-block-heading\">How to Make<\/h3>\n<ol class=\"wp-block-list\">\n<li><strong>Choosing Ripe Bananas<\/strong><br \/>\nUse overripe bananas for the best flavor and sweetness. They should be soft with brown spots on the peel.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Melting Butter<\/strong><br \/>\nMelt the butter in the microwave or on the stovetop and let it cool slightly before mixing with the other ingredients to ensure a smooth batter.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Blending Ingredients<\/strong><br \/>\nBlend the mashed bananas, butter, and sugar thoroughly to create a homogeneous mixture. This helps distribute the flavors evenly throughout the cake.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Adding Eggs<\/strong><br \/>\nAdd the eggs one at a time, beating well after each addition to incorporate air and create a lighter texture.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Mixing Dry Ingredients<\/strong><br \/>\nCombine the dry ingredients separately before adding to the wet mixture. This ensures the baking soda and salt are evenly distributed, preventing uneven rising.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Incorporating Sour Cream<\/strong><br \/>\nFold in the sour cream gently to avoid deflating the batter. Sour cream adds moisture and a subtle tang that complements the sweetness of the bananas.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Baking Time<\/strong><br \/>\nKeep an eye on the cake as it bakes. Insert a toothpick into the center to check for doneness. If it comes out clean or with a few moist crumbs, the cake is ready.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Cooling the Cake<\/strong><br \/>\nAllow the cake to cool completely in the pan to prevent it from breaking apart when you frost it. A cool cake also helps the frosting set better.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Making the Frosting<\/strong><br \/>\nBeat the cream cheese and butter until creamy before adding the powdered sugar. This ensures a smooth and fluffy frosting without lumps.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Frosting the Cake<\/strong><br \/>\nUse an offset spatula for even frosting application. Spread the frosting evenly over the cake, covering it completely for a uniform look.<\/li>\n<\/ol>\n<h3 class=\"wp-block-heading\">Tips<\/h3>\n<ol class=\"wp-block-list\">\n<li><strong>Room Temperature Ingredients<\/strong><br \/>\nEnsure the eggs, butter, and cream cheese are at room temperature before mixing. This helps them blend more smoothly into the batter and frosting.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Don\u2019t Overmix<\/strong><br \/>\nMix the batter until just combined to avoid overworking the gluten in the flour, which can make the cake dense.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Use Parchment Paper<\/strong><br \/>\nLine the baking pan with parchment paper for easy removal and cleaner slices. This also helps prevent the cake from sticking to the pan.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Add-ins<\/strong><br \/>\nFeel free to add nuts like walnuts or pecans, or even chocolate chips to the batter for extra texture and flavor.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Zest for Zing<\/strong><br \/>\nAdd a teaspoon of lemon or orange zest to the frosting for a citrusy twist that complements the banana flavor.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Double the Recipe<\/strong><br \/>\nFor a larger crowd, double the recipe and bake in a larger pan or two separate pans. Adjust the baking time accordingly.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Check for Doneness<\/strong><br \/>\nUse a toothpick to check if the cake is done. If it comes out clean or with a few crumbs, the cake is ready. If it\u2019s still wet, bake for a few more minutes.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Chill the Frosting<\/strong><br \/>\nIf the frosting is too soft, chill it in the refrigerator for about 10 minutes before spreading it on the cake. This helps it firm up and makes it easier to work with.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Decorate<\/strong><br \/>\nTop the frosted cake with banana slices, chopped nuts, or a sprinkle of cinnamon for a decorative touch.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Storing<\/strong><br \/>\nStore leftover cake in an airtight container in the refrigerator. Bring to room temperature before serving for the best texture and flavor.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients For the Banana Bread Cake: 3 ripe bananas, mashed 1\/2 cup unsalted butter, melted 3\/4 cup granulated sugar 2&hellip;<\/p>\n","protected":false},"author":1,"featured_media":2753,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Banana Bread Cake with Cream Cheese Frosting - Grandma Baking Recipes","description":"Ingredients For the Banana Bread Cake: 3 ripe bananas, mashed 1\/2 cup unsalted butter, melted 3\/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2752","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/2752","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=2752"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/2752\/revisions"}],"predecessor-version":[{"id":2754,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/2752\/revisions\/2754"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/2753"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=2752"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=2752"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=2752"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}