Dessert cake / creamy banana dessert
Soft, rich, and indulgent, this creamy banana cake has a tender banana crumb, a silky cream-cheese frosting, and a glossy caramel finish. It is made for ripe bananas, warm light, smooth textures, and generous dessert slices.
Recipe video
Preheat the oven to 175°C / 350°F. Line a 23 x 23 cm / 9 x 9 in cake pan with parchment and lightly grease the sides.
Mash the bananas with a fork until creamy but still slightly textured.
Whisk the flour, baking powder, baking soda, salt, and cinnamon in a bowl.
Beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes, until lighter and creamy.
Beat in the eggs one at a time, then add vanilla.
Mix in the mashed bananas, sour cream, and milk until smooth and glossy.
Fold in the dry ingredients gently, stopping as soon as no dry flour remains.
Spread the batter evenly in the prepared pan and smooth the top.
Bake for 34–38 minutes, until golden and a skewer comes out with a few moist crumbs.
Cool in the pan for 15 minutes, then lift out and cool completely before frosting.
Beat cream cheese and butter until smooth, creamy, and lump-free.
Add powdered sugar, heavy cream, vanilla, and salt. Beat until silky and spreadable.
Spread the frosting over the cooled cake in soft waves.
Add caramel, banana slices, and nuts just before serving. Chill 20 minutes for cleaner slices.
