Moist Banana Cake with Caramel Cream Cheese Frosting Recipe

There’s something wonderfully comforting about a slice of banana cake, especially when it’s topped with luscious caramel cream cheese frosting. This recipe combines that perfect moist texture with a rich, smooth frosting that will quickly become your go-to dessert.

this Recipe

You’ll love how easy it is to prepare this banana cake from scratch. Whether you want to impress guests or just treat yourself, this banana cake with caramel cream cheese frosting strikes the right balance of sweet and creamy every time.

Why You’ll Love This Recipe

• Uses ripe bananas for natural sweetness and moistness.
• Caramel cream cheese frosting adds a decadent twist.
• Perfectly balanced flavors—sweet but not overwhelming.
• Simple ingredients you likely have on hand.
• Great for birthdays, potlucks, or everyday indulgence.

Ingredients

Gather these fresh ingredients to make the banana cake and the irresistible caramel cream cheese frosting.

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs
• 1 cup mashed ripe bananas (about 2-3 bananas)
• ½ cup sour cream
• 1 teaspoon vanilla extract

Caramel Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 cup powdered sugar, sifted
• ¼ cup homemade or store-bought caramel sauce
• ½ teaspoon vanilla extract

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 10
• Calories: Approximately 350 per serving

How to Make banana cake with caramel cream cheese frosting

1. Preheat your oven to 350°F and grease a 9×9-inch square baking pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition, then mix in the mashed bananas, sour cream, and vanilla extract until combined.
5. Gradually fold the dry ingredients into the wet mixture just until incorporated, being careful not to overmix.
6. Pour the batter evenly into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the edges pull slightly away from the pan.
7. Allow the cake to cool completely in the pan on a wire rack before frosting.
8. For the frosting, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar gradually and mix until fluffy.
9. Fold in the caramel sauce and vanilla extract until well combined. Spread the frosting evenly over the cooled cake and drizzle with extra caramel if desired.

Tips for the Best Results

• Use very ripe bananas with brown spots for maximum sweetness and moisture.
• Don’t overmix the batter to keep the cake tender and light.
• Make sure the cake is completely cool before frosting to avoid melting.
• For a deeper caramel flavor, gently warm your caramel sauce before mixing into the frosting.
• Use room temperature ingredients for smoother batter and frosting.

Storage and Reheating

Store the banana cake with caramel cream cheese frosting in an airtight container in the refrigerator for up to 4 days. The frosting contains cream cheese, so keeping it chilled is important for freshness.

You can freeze the unfrosted cake wrapped tightly in plastic wrap and foil for up to 3 months; thaw overnight in the refrigerator before frosting. To serve, bring the cake to room temperature or warm slices gently in the microwave for 10-15 seconds.

Frequently Asked Questions

Can I use overripe bananas for this banana cake?

Absolutely! Overripe bananas with brown spots are ideal because they are sweeter and mash easily, which helps create a moist cake.

Is it possible to make this banana cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend, but be sure it contains xanthan gum for structure. Baking times may vary slightly.

Can I make the caramel cream cheese frosting ahead of time?

Yes, make the frosting up to 2 days in advance and store it in an airtight container in the refrigerator. Bring it to room temperature and re-whip before spreading on the cake.

What’s the best way to prevent the frosting from melting?

Keep the cake refrigerated until just before serving. Avoid applying the frosting while the cake is warm and use room temperature frosting to reduce melting.