Simple Banana Bread Icing Recipe

Banana Bread Cake topped with the fluffiest cream cheese frosting! Garnish this banana cake with fresh banana slices and chopped walnuts. This cake recipe  is the perfect way to use up old browned bananas. Super moist, fresh banana flavor, and it bakes up perfectly each time. 

I secretly love it when the bananas go brown because that just means I can make this amazing banana bread cake, these cinnamon banana muffins  or one of my favorite quick bread recipes this lemon blueberry banana bread . 

Everything mixes in just one bowl and then the banana cake bakes up in a 9x13 baking dish. Top it off with a luscious & rich cream cheese frosting and then garnish with chopped walnuts and banana slices. 

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I think the secret ingredient in this banana cake is the sour cream. It provides a richness and creaminess that you just won't get with any other ingredient. And I tell you what, I am not even a fan of frosting but I love this cake piled thick with that cream cheese frosting. 

Sour Cream - Please use the full fat sour cream. It tastes the best and it's thicker than the light sour cream. 

The cream cheese frosting is a simple mixture of butter, cream cheese, powdered sugar, vanilla extract, and heavy cream. The cake and frosting call for very simple baking ingredients and yet this is one of the best cakes I've ever had. I love those simple recipes that produce something amazing.

The Best Banana Cake With Cream Cheese Frosting

No Bake Banana Pudding Pie - An easy no bake pie made with banana cream pudding & fresh whipped cream inside a graham cracker crust. No browned, mushy bananas in this banana cream pie which is just how I like it. 

Banana Pumpkin Chocolate Chip Bread - Another quick bread recipe that uses pure pumpkin, mashed bananas, and chocolate chips. The perfect Fall treat.

Banana Bread Cake topped with the fluffiest cream cheese frosting! Garnish with fresh banana slices and chopped walnuts. This banana cake is the perfect way to use up old browned bananas. Super moist, fresh banana flavor, and it bakes up perfectly each time. 

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Do I serve banana cake cold or at room temperature?  Either way is delicious! Trust me you can't go wrong with this one.  I prefer this cake slightly cold when I eat it but that does not mean that it's not good at room temperature.  Experiment with both and see which one you prefer.

Can I make banana bread cake ahead of time?  Yes you can. I actually prefer making this cake the day before. Anything banana related always tastes better the next day. I make the cake the day before and let it cool completely in the pan. I then wrap the pan in tin foil and let it sit at room temperature overnight. A few hours before I need to serve the cake I will frost it and then cover it well with tin foil and store it in the fridge for a couple hours before serving. I think this banana cake tastes better slightly cold.  Right before serving garnish the cake with banana slices and chopped walnuts if wanted.

Calories: 350 kcal Carbohydrates: 52 g Protein: 5 g Fat: 15 g Saturated Fat: 9 g Trans Fat: 1 g Cholesterol: 57 mg Sodium: 294 mg Potassium: 125 mg Fiber: 1 g Sugar: 39 g Vitamin A: 474 IU Vitamin C: 1 mg Calcium: 68 mg Iron: 1 mgThis Banana Bread recipe with Peanut Butter Glaze is one of the best! Not only is this one of the easiest banana breads to make, but it’s topped off with the best glaze for banana bread as well. That salted peanut butter flavor makes the cake! Your family will crave and request this time and time again. Banana and peanut butter is the best flavor combo!

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You can also make this recipe without the glaze if you don’t like or can’t eat peanut butter. It’s still super tasty and I think it just looks so beautiful to serve at breakfast or for dessert.

This easy banana bread recipe is so simple. Be sure to check the recipe card below to get all of the ingredients, instructions, and notes! And watch the video to see the step-by-step recipe in action.

This Peanut Butter Glaze is the stuff of legend. Just try to not eat it with a spoon–actually, no I encourage you to eat the extra with a spoon!

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Now that we’ve discussed the bread, let’s talk about that glaze for the banana bread. It’s a similar texture to icing, but thin enough to be a glaze. I am IN LOVE with this peanut butter banana bread combo. There’s something about peanut butter and bananas that are a match made in heaven.

The glaze is a mixture of peanut butter, milk, powdered sugar, vanilla extract, and just a bit of sea salt to balance it out.

The best bananas to use for this recipe are very ripe or over-ripe bananas. Look for the ones with lots of dark brown spots. The riper the better!

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Usually, bread recipes can rise too quickly and then sink in the middle if you’re using too much baking powder. This is why baking is more of an exact science than cooking. Follow the recipe as closely as possible to avoid mishaps like this. The self-rising flour in this recipe helps with this problem.

When properly stored in an airtight container, this easy banana bread recipe should last 1-2 days on your counter, or up to 1 week in the fridge. You can also freeze it without the glaze. To freeze, double wrap it tightly in plastic wrap.

Now go and make this Easy Banana Bread Recipe just to prove how simple it is, and don’t forget that delicious peanut butter glaze.

Best Ever Banana Cake With Cream Cheese Frosting Recipe

This EASY BANANA BREAD RECIPE with Peanut Butter Glaze is just perfect. It's soft, moist, and the peanut butter banana combo is delicious.

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @ on Instagram!

Storage: Store banana bread in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

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Serving: 1 slice Calories: 335 kcal (17%) Carbohydrates: 53 g (18%) Protein: 5 g (10%) Fat: 12 g (18%) Saturated Fat: 1 g (6%) Polyunsaturated Fat: 3 g Monounsaturated Fat: 7 g Trans Fat: 0.04 g Cholesterol: 47 mg (16%) Sodium: 184 mg (8%) Potassium: 231 mg (7%) Fiber: 2 g (8%) Sugar: 37 g (41%) Vitamin A: 98 IU (2%) Vitamin C: 3 mg (4%) Calcium: 40 mg (4%) Iron: 1 mg (6%)

Becky woke up on her 30th birthday and realized she didn't know how to cook, anything! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!