Description
A moist and flavorful banana cake topped with a rich and tangy cream cheese frosting. Perfect for any occasion, this cake is sure to become a family favorite.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup sour cream
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (if needed for consistency)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat 1/2 cup butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Add mashed bananas and sour cream; mix until combined. Gradually add flour mixture, mixing just until incorporated. Fold in walnuts if using.
- Pour batter into prepared pan(s). Bake for 25-30 minutes (for round pans) or 30-35 minutes (for 9×13 pan), or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting: Beat cream cheese and 1/4 cup butter until smooth. Gradually add powdered sugar, beating until fluffy. Stir in vanilla extract. If too thick, add milk a teaspoon at a time until desired consistency.
- Spread frosting over cooled cake. Slice and serve.
Notes
You can customize the seasonings to taste. For extra banana flavor, add 1/2 teaspoon banana extract. Store leftover cake in the refrigerator for up to 5 days.