Description
Deliciously moist Banana Bread Cake topped with a rich and creamy Cream Cheese Frosting. This easy-to-make cake combines ripe bananas, a tender crumb, and a luscious frosting, perfect for dessert or a sweet snack.
Ingredients
Scale
Cake
- 2 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish to ensure the cake doesn’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and sugar together until the mixture is light and fluffy, creating the base for a tender cake.
- Add Wet Ingredients: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then stir in the mashed bananas and vanilla extract thoroughly.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream, mixing gently until just combined to maintain the cake’s moist texture.
- Bake: Pour the batter into the prepared baking dish and bake in the preheated oven for 30-35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Make Frosting: While the cake cools, beat together the cream cheese, softened butter, and vanilla extract until smooth and creamy. Gradually add the powdered sugar, continuing to beat until the frosting is fluffy.
- Frost and Serve: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Slice and serve to enjoy this delicious treat.
Notes
- Use ripe bananas with brown spots for the best flavor and natural sweetness.
- Allow the cake to cool fully before frosting to prevent the frosting from melting.
- If you prefer, substitute sour cream with Greek yogurt for a tangier flavor.
- Store leftovers wrapped tightly in the refrigerator for up to 4 days.
