Pioneer Woman Banana Cake With Cream Cheese Frosting

This Pioneer Woman Banana Cake With Cream Cheese Frosting is moist, fluffy, and topped with the dreamiest homemade frosting. Made with ripe bananas and a tangy cream cheese topping, it’s the perfect dessert for birthdays, potlucks, or just a cozy weekend bake. Simple ingredients, no-fuss steps, and bakery-level flavor? This cake’s a total keeper.

Why You’ll Love This Banana Cake With Cream Cheese Frosting Recipe

• Incredibly Moist Texture: Sour cream and ripe bananas create a rich, tender crumb that never turns out dry.
• From-Scratch Cream Cheese Frosting: Silky, tangy, and just sweet enough—it’s the ultimate banana cake pairing.
• No-Fail for All Levels: Whether you’re new to baking or a seasoned pro, this recipe gives you consistent, crowd-pleasing results.
• Perfect for Any Occasion: Great as a layered birthday cake or a simple weeknight treat. Slice it, chill it, freeze it—it holds up beautifully.

Banana Cake With Cream Cheese Frosting Ingredients

For the 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 (about 2 cups)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract
• 3 cups powdered sugar

How to Make Banana Cake With Cream Cheese Frosting

1. Bake the Banana Cake

1. Preheat oven to 350°F. Grease and flour two 8-inch cake pans or line with parchment.
2. In a large bowl, cream together softened butter and sugar until light and fluffy.
3. Beat in the eggs one at a time. Add sour cream and vanilla, mixing until combined.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined.
5. Fold in mashed bananas.
6. Divide batter evenly between the pans and smooth the tops.
7. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

2. Make the Cream Cheese Frosting

1. In a medium bowl, beat cream cheese and butter until smooth and creamy.
2. Mix in vanilla extract.
3. Gradually add powdered sugar, beating until light and fluffy.

3. Assemble and Frost

• Once the cakes are completely cool, spread a layer of frosting on one cake round.
• Top with the second round and frost the top and sides as desired.
• Chill briefly for cleaner slicing or serve right away for that soft, creamy finish.

Recipe Variations

• Walnut Crunch: Fold ¾ cup chopped walnuts into the batter for texture.
• Chocolate Chip Banana Cake: Add ½ cup mini chocolate chips for a dessert-style twist.
• Lemon Cream Cheese Frosting: Swap vanilla for 1 tsp lemon zest and 1 tbsp lemon juice.
• Sheet Cake Version: Bake in a 9×13 pan for about 40–45 minutes—easy and party-friendly.
• Gluten-Free Swap: Use a 1:1 gluten-free flour blend to make this celiac-friendly.

Storage Instructions

• In the Fridge: Store leftover banana cake in an airtight container in the refrigerator for up to 4 days.
• In the Freezer: Wrap individual slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge.

Reheating Instructions:

• Microwave: Warm slices on high for 15–30 seconds.
• Oven Toaster: Heat at 350°F for 5–10 minutes.
• Oven: Wrap in foil and bake at 300°F for 10–15 minutes until just warm.

Frequently Asked Questions

Try More Pioneer Woman Recipe: 

• Pioneer Woman Lemon Blueberry Bread
• Pioneer Woman Butterscotch Pie
• Pioneer Woman 7-up Biscuits

Nutrition Facts

Amount Per Serving

• Calories: 565
• Carbs: 79g
• Fat: 27g
• Protein: 5g
• Sugar: 58g
• Sodium: 339mg