Description
This Heavenly Banana Cake with Cream Cheese Frosting is a moist, tender, and crowd-pleasing dessert perfect for any occasion. The cake features ripe bananas blended into a soft crumb, complemented by a luscious, tangy cream cheese frosting that adds the perfect finishing touch.
Ingredients
Scale
Banana Cake
- 3 ripe bananas, mashed (about 1½ cups)
- ½ cup unsalted butter, melted and cooled
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon (optional but lovely)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2½–3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Set your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking and allow easy removal of the cake after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, melted and cooled butter, brown sugar, granulated sugar, eggs, sour cream (or Greek yogurt), and vanilla extract until the mixture is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, baking powder, salt, and cinnamon (if using). Whisk these dry ingredients together to ensure even distribution of leavening agents and spices.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix, as this can result in a dense cake.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
- Prepare Cream Cheese Frosting: Using a hand or stand mixer, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, starting with 2½ cups and adding more to achieve desired sweetness and consistency. Mix in the vanilla extract and a pinch of salt until well incorporated.
- Frost the Cake: Once the cake is fully cooled, spread the cream cheese frosting evenly over the top, smoothing it out for a clean finish.
Notes
- Use ripe bananas with brown spots for maximum sweetness and flavor.
- Do not overmix the batter to keep the cake tender and moist.
- For a tangier frosting, increase the cream cheese slightly.
- Store the cake refrigerated due to the cream cheese frosting, and bring to room temperature before serving.
- This cake can also be baked in two 9-inch round pans if you prefer layers instead of a sheet cake.
