Mini Banana Cakes with Store-Bought Pound Cake

5 from 1 vote

These easy delicious mini banana cakes with cream cheese frosting are made with just 6 ingredients.

Prep Time10

Total Time10

Course: Afternoon Tea, Dessert

Cuisine: American

Servings: mini cakes

Author: Jee Choe

Cut circles out of the banana bread slices using a 2" cookie cutter.
Cut 2 circles out of each slice of banana bread.
Make the cream cheese frosting.
Put butter, cream cheese, powdered sugar, heavy cream, and vanilla extract in a bowl and use a fork to mix it together.
Add the cream cheese frosting to a plastic sandwich bag. Snip one corner of the bag.
This is to create a makeshift piping bag to make it mess-free.
Assemble the mini cakes.
Pipe a layer of cream cheese frosting on top of a banana bread circle. Add a second banana bread circle, then pipe another layer of cream cheese frosting on top. Place a third banana bread circle on top, followed by a final layer of cream cheese frosting.
Don't pipe too close to the edges since you don't want the frosting to ooze out, making it messy to eat.
Repeat until there are 4 mini cakes.

It's important to use softened, room temperature butter and softened, room temperature cream cheese. Take the butter and cream cheese out of the fridge in advance so they can get to room temperature. To soften them in a hurry, you can microwave them for 15 seconds on low power. Don’t use full power, which will melt them.
You can use banana bread with or without nuts depending on your preference.
Sift the powdered sugar to avoid clumps in the frosting.
If you don’t have heavy cream on hand you can substitute with half and half.
Vanilla extract adds richness to the flavor of the cream cheese frosting, so don’t skip using it.
You can prep these cakes in advance by cutting out the banana bread circles and making the cream cheese frosting the day before, then assembling the cakes ahead of time.