Banana Pound Cake With Cream Cheese

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This Banana Pound Cake with Cream Cheese is a viral hit in Bandung—people literally line up for it! Ultra-moist, rich with ripe bananas, and laced with cream cheese for that subtle tang, it’s the kind of cake you’ll want to keep all to yourself… but everyone will ask for a slice.

Banana pound cake with cream cheese on a cooling rack.

Just like the viral Thai butter cake, Bika Ambon, Chocolate cake with cream cheese, or Beef Floss Roll that get people queueing for blocks, this Banana Pound Cake with Cream Cheese has earned its spot in the hall of fame of cakes worth lining up for—especially in Bandung.

Served warm with melty cream cheese or a drizzle of chocolate ganache, it’s rich, moist, and oh-so-satisfying. Ever since it started making waves, home bakers have been trying to recreate the magic.

After testing (and tasting!) my way through, I finally nailed a version that my friends and family can’t get enough of. Now it’s your turn to try!

Why You Will Love This Recipe

Viral-worthy flavor at home – No need to line up in Bandung—you can now make this cult-favorite cake in your own kitchen, fresh and warm from the oven.
Super moist & tender – Thanks to the ripe bananas and cream cheese, this cake stays incredibly moist with a rich, velvety crumb.
Versatile toppings – Enjoy it plain, with chocolate ganache, or even a scoop of vanilla ice cream if you’re feeling fancy.
Crowd-pleaser – Perfect for family gatherings, potlucks, or a treat-yourself kind of day. It disappears fast—consider doubling the batch!
Foolproof & beginner friendly – This recipe is easy to follow, beginner-friendly, and gives you a bakery-style result every time.

Recipe Ingredients

Banana pound cake with cream cheese ingredients with labels.

Ingredient Notes

Ripe Bananas – The riper, the better! Look for bananas with lots of brown spots—these are sweeter, softer, and add that deep banana flavor and natural moisture to the cake. Avoid green or just-yellow bananas; they won’t give the same richness.

Powdered Sugar (for the Cream Cheese Filling) – Powdered sugar blends smoothly into the cream cheese without making it grainy. It also helps thicken the filling while keeping it creamy and slightly sweet without overpowering the tanginess of the cheese.

Be sure to check out the full recipe and ingredient list below

How to Make Banana Pound Cake with Cream Cheese

Step by step process photos of preparing cream cheese filling and ripe bananas.

STEP 1. In a bowl, mix the cream cheese, powdered sugar, egg, and cornstarch until smooth and fully incorporated (Images 1, 2). Transfer the mixture to a piping bag and set aside (Image 3). Then, mash the ripe bananas until no large lumps remain (Image 4).

Step by step process photos of mixing the ingredients for banana pound cake.

STEP 2. 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 (Images 5, 6, 7). Sift in the flour and gently fold to combine (Image 8).

Step by step process photos of mixing the flour and pouring into the pan.

STEP 3. Once the flour is incorporated, add the mashed bananas and mix until smooth (Images 9, 10). Pour half of the batter into a greased and parchment-lined 8×4 inch loaf pan (Image 11). Pipe the cream cheese filling along the center of the batter (Image 12).

Step by step process photos of filling the pan with cream cheese and baking the cake.

STEP 4. Use the entire cream cheese filling or save some for another loaf—it’s up to you (Image 13). Cover the filling with the remaining batter, smoothing the top (Image 14). Sprinkle sliced almonds and chocolate chips over the surface (Image 15). 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 (Image 16). Slice and enjoy while it’s still warm—extra gooey and irresistible!

Pro Tips

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.

How to Serve

This banana pound cake is best enjoyed warm, when the cream cheese is still soft and gooey. For extra indulgence, drizzle with chocolate ganache or serve it with a small cup of coconut jam on the side—perfect for dipping or spreading.

To add an Asian café-style twist, pair it with a glass of oolong milk tea or a soothing butterfly latte. The rich, buttery cake pairs great with the floral, milky notes of these drinks.

FAQs about Banana Pound Cake with Cream Cheese

What makes banana pound cake moist?

Ripe bananas are the key! They add natural moisture and sweetness. Cream cheese and butter also contribute to a rich, tender crumb. Be careful not to overbake, or the cake may dry out.

Can I use less sugar in banana pound cake?

Yes, you can slightly reduce the sugar, especially if your bananas are very ripe. Just keep in mind that sugar also affects moisture and structure, so avoid cutting it too drastically.

Do I have to use cream cheese filling?

Not at all! The cake is still delicious without it, but the cream cheese adds a gooey, tangy layer that balances the sweetness. You can also swirl it in or adjust the amount to your liking.

How do I know when banana pound cake is done baking?

Insert a skewer or toothpick into the center—if it comes out clean or with a few moist crumbs (but no wet batter), it’s ready. The top should be golden and slightly springy to the touch.

Storage

To keep your banana pound cake fresh and moist:

At Room Temperature: Store in an airtight container for up to 2 days. If your kitchen is warm or humid, it’s best to refrigerate it instead.
In the Fridge: Store in an airtight container for up to 5 days. Let it come to room temperature or warm it slightly before serving for the best texture and flavor.