Description
A soft, moist banana bread cake topped with luscious cream cheese frosting, perfect for any occasion or a delicious way to use overripe bananas.
Ingredients
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- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mashed ripe bananas (about 3 bananas)
- 1/2 cup unsalted butter, softened (for frosting)
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract (for frosting)
- 3 cups powdered sugar
- 2 tablespoons heavy cream or milk
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add sour cream and vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add dry ingredients to wet mixture and mix until just combined.
- Fold in mashed bananas and pour batter into the prepared pan.
- Bake for 25-35 minutes or until a toothpick comes out clean.
- Let cake cool completely in the pan before frosting.
- For the frosting, beat together butter and cream cheese until smooth.
- Add vanilla and powdered sugar, then mix in cream until desired consistency is reached.
- Spread frosting over cooled cake and slice to serve.
Notes
- Ensure bananas are very ripe for maximum flavor and moisture.
- You can substitute Greek yogurt for sour cream if desired.
- The cake can be made a day ahead and stored in the fridge.
- Let the cake sit at room temperature for 10 minutes before serving if chilled.
Nutrition
- Serving Size: 1 piece
- Calories: 360
- Sugar: 30g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg