Description
This moist and flavorful banana cake is a classic dessert perfect for any occasion. Made with ripe bananas, a blend of brown and granulated sugar, and a hint of cinnamon, this cake is topped with a rich cream cheese frosting to add a perfect creamy finish. Baked to golden perfection, it’s easy to make and guaranteed to satisfy your sweet tooth.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3 ripe bananas, mashed
Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure they are fully incorporated. Then, mix in the vanilla extract.
- Incorporate Sour Cream and Bananas: Stir in the sour cream and mashed ripe bananas until the batter is smooth and combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently just until combined. Be careful not to overmix to keep the cake tender.
- Pour Batter into Pan: Pour the batter evenly into the prepared baking pan and spread it out smoothly with a spatula.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan set on a wire rack before frosting.
- Make the Frosting: Beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream, beating until the frosting is light and fluffy.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake. Slice into 12 servings and serve.
Notes
- For best flavor, use very ripe bananas with brown spots.
- Do not overmix the batter once flour is added to avoid a dense cake.
- You can add chopped nuts like walnuts or pecans for extra texture if desired.
- The frosting can be chilled slightly to firm up if it becomes too soft to spread.
- Store the cake covered in the refrigerator for up to 3 days.
