Banana Pound Cake with Cream Cheese

5 from 1 vote

Banana Pound Cake with Cream Cheese

Banana cake has always been the best option to make when you have ripe bananas at home. This is a simple yet super moist banana cake with cream cheese frosting on top.

Prep Time20

Cook Time35

Total Time55

Course: Cake, Dessert

Cuisine: Asian, Indonesian, International

Servings: slices

Calories: 371kcal

Author: Claudia

Ingredients

Banana Cake

2 whole eggs
50 gr sugar
50 gr palm sugar
½ tsp salt
1 tsp vanilla extract optional
200 gr bananas ripe and mashed
160 gr cake flour
½ tsp baking powder
¼ tsp baking soda
180 gr butter melted

Cream Cheese

250 gr cream cheese
50 gr powdered sugar
1 egg
10 gr cornstarch

Instructions

In a bowl, mix the cream cheese, powdered sugar, egg, and cornstarch until smooth and fully incorporated. Transfer the mixture to a piping bag and set aside. Then, mash the ripe bananas until no large lumps remain.
In a separate mixing bowl, whisk together the butter, palm sugar, granulated sugar, and salt until soft and creamy. Continue mixing until the sugars are mostly dissolved, then add the eggs one at a time, mixing well after each addition. Sift in the flour and gently fold to combine.
Once the flour is incorporated, add the mashed bananas and mix until smooth. Pour half of the batter into a greased and parchment-lined 8x4 inch loaf pan. Pipe the cream cheese filling along the center of the batter.
Use the entire cream cheese filling or save some for another loaf—it’s up to you. Cover the filling with the remaining batter, smoothing the top. Sprinkle sliced almonds and chocolate chips over the surface. Bake in a preheated oven at 356°F (180°C) for 55–60 minutes, or until a skewer inserted in the center comes out clean.
Let the cake cool slightly in the pan, then transfer to a wire rack. Slice and enjoy while it’s still warm—extra gooey and irresistible!

Notes

Use Very Ripe Bananas – The black-spotted, slightly squishy kind! They bring out the best banana flavor and natural sweetness without needing extra sugar.

Room Temp Ingredients = Smooth Batter – Make sure your butter, eggs, and cream cheese are at room temperature. This helps everything mix evenly and gives you a tender crumb.

Don’t Overmix the Batter – Once the flour goes in, mix just until combined. Overmixing can make the cake tough instead of soft and moist.

Piping Cream Cheese Helps Control Placement – Piping the filling instead of spooning it ensures an even layer that doesn’t sink or spread unpredictably.

Cover Loaf if Browning Too Fast – If the top starts to brown before the center is cooked through, loosely tent the cake with foil during the last 15–20 minutes of baking.

Let It Cool Slightly Before Slicing – It’s best enjoyed warm, but let the cake sit for about 10–15 minutes out of the oven so the cream cheese firms up just a bit for cleaner slices.

Customize the Toppings – Almonds and chocolate chips are great, but feel free to swap in chopped walnuts, shredded coconut, or a sprinkle of cinnamon sugar.

Nutrition