Banana Cake with Cream Cheese Frosting

This decadent banana cake is supremely moist and loaded with banana flavor. It's easy to make and topped with a sweet-tangy cream cheese frosting.

Course Dessert

Cuisine American

Method Bake

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 317

Preheat oven to 350F and grease a 9x13" baking dish.
In a medium bowl, toss together the flour, baking soda, and salt. Set aside.
2 cups (250g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
Using a stand mixer with paddle attachment or electric mixer, cream together the sugar and butter until combined.
1 & 1/3 cups (265g) granulated sugar, 1/4 cup (57g) unsalted butter
Mix in the sour cream, then eggs, one at a time, mixing in between.
1 cup (250g) sour cream, 2 large eggs
Mix in the mashed bananas and vanilla extract. Then slowly stir in the flour mixture until just combined. Spoon the batter into the prepared baking pan.
1 & 1/2 cups (365g) mashed overripe bananas, 2 tsp vanilla extract
Bake for 35-40 minutes or until the center comes out clean. Let cool completely before frosting.

Using a stand mixer with paddle attachment or electric mixer, beat the butter and cream cheese until combined.
1/2 cup (114g) unsalted butter, 8 oz (1 block) cream cheese
Mix in the powdered sugar one cup at a time, scraping the bottom of the bowl occasionally. Then mix in the vanilla and salt until smooth.
3 cups (375g) powdered sugar, 1 tsp vanilla extract, 1/4 tsp salt
Spread on cake, and top with chopped walnuts, chocolate shavings or banana slices (just before serving) if desired.

Leftovers can be covered up and stored in the fridge for up to 5 days.

To freeze - Tightly wrap in saran wrap, then in foil, label with date, and store in the freezer for up to 3 months.