Name: Banana Cake with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 3 very ripe bananas, mashed; 1/2 cup (1 stick) unsalted butter, softened; 3/4 cup granulated sugar; 1/4 cup packed light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup sour cream; 1/2 cup chopped walnuts or pecans (optional); 8 ounces cream cheese, softened; 1/2 cup (1 stick) unsalted butter, softened; 3-4 cups powdered sugar, sifted; 1 teaspoon vanilla extract; 1-2 tablespoons milk or cream (optional, for consistency)

Ingredients

3 very ripe bananas, mashed

1/2 cup (1 stick) unsalted butter, softened

3/4 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup sour cream

1/2 cup chopped walnuts or pecans (optional)

8 ounces cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened (for frosting)

3-4 cups powdered sugar, sifted

1 teaspoon vanilla extract (for frosting)

1-2 tablespoons milk or cream (optional, for frosting consistency)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.

Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 3 to 5 minutes.

Step 3: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.

Step 4: In a separate bowl, mash the ripe bananas until smooth, allowing for a few small lumps for texture.

Step 5: In another bowl, whisk together the flour, baking soda, cinnamon, and salt.

Step 6: Gradually add the dry ingredients to the creamed butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.

Step 7: Gently fold in the mashed bananas and chopped walnuts or pecans, if using.

Step 8: Pour the batter into the prepared pan and spread it evenly with a spatula.

Step 9: Bake for 30 to 35 minutes or until a wooden skewer inserted in the center comes out clean.

Step 10: Allow the cake to cool in the pan for 10 to 15 minutes, then invert onto a wire rack to cool completely.

Step 11: Meanwhile, prepare the frosting by beating together the softened cream cheese and butter in a large bowl until smooth and creamy.

Step 12: Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.

Step 13: Stir in the vanilla extract until combined.

Step 14: If the frosting is too thick, add milk or cream one tablespoon at a time until the desired consistency is reached.

Step 15: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.

Step 16: Optionally, decorate with extra chopped nuts, banana slices, or a sprinkle of cinnamon.

Step 17: For best flavor and texture, chill the frosted cake in the refrigerator for at least 30 minutes before serving.

Tips & Variations

Use very ripe bananas for the best natural sweetness and moist texture.

Swap walnuts for pecans or omit nuts altogether if preferred.

For a vanilla twist, add a teaspoon of vanilla bean paste along with extract in the batter.

If you prefer a lighter frosting, reduce the powdered sugar slightly and add more milk or cream.

Storage

Store the banana cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Before serving, let it sit at room temperature for about 15 minutes for the best texture. The cake can also be frozen, wrapped tightly in plastic wrap and foil, for up to 2 months; thaw overnight in the fridge before frosting or serving.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well once fully thawed and mashed. They may add extra moisture, so be sure to drain any excess liquid before mixing into the batter.

Is sour cream essential in this banana cake?

Sour cream adds moisture and a slight tang that balances the sweetness. You can substitute with plain yogurt in equal amounts if needed, but avoid using low-fat versions for best results.