Description
This moist and flavorful Banana Cake is a delightful treat perfect for any occasion. Made with ripe bananas, a hint of cinnamon, and topped with a smooth cream cheese frosting, this cake balances sweetness and tang beautifully. With a tender crumb and creamy frosting, it’s sure to become a favorite dessert in your recipe collection.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking and allow easy removal of the cake once baked.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, salt, and ground cinnamon. Set this dry mix aside for later incorporation.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light, fluffy, and well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Next, mix in the vanilla extract for added flavor.
- Incorporate Sour Cream and Bananas: Stir in the sour cream and mashed ripe bananas until the mixture is smooth and evenly combined, providing moisture and banana flavor to the batter.
- Combine Wet and Dry Ingredients: Gradually add the prepared dry ingredients into the wet mixture, mixing gently until just combined to avoid overmixing and ensure a tender cake texture.
- Pour Batter into Pan: Pour the batter evenly into the greased and floured baking pan, smoothing the surface to ensure even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Remove the pan from the oven and allow the cake to cool completely in the pan on a wire rack before frosting.
- Prepare the Frosting: Using an electric mixer, beat the softened cream cheese and butter together until smooth. 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, then slice into servings and enjoy.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- Cool the cake completely before frosting to prevent the frosting from melting.
- You can substitute sour cream with Greek yogurt if preferred.
- This cake can be stored covered in the refrigerator for up to 4 days.
