Description
Delight in this moist and flavorful Banana Bread Cake topped with a creamy, tangy cream cheese frosting. Perfectly balanced sweetness and richness make this cake a crowd-pleaser for any occasion.
Ingredients
Scale
Banana Bread Cake
- 2 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish to prepare it for the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt ensuring even distribution of leavening agents.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and sugar together until the mixture is light and fluffy. This incorporates air for a tender crumb.
- Add Wet Ingredients: Beat in the eggs one at a time, mixing thoroughly after each addition. Then stir in the mashed bananas and vanilla extract to combine.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined to avoid overworking the batter.
- Bake: Pour the batter into the greased baking dish. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Make Frosting: While the cake cools, beat together the softened cream cheese, butter, and vanilla extract until smooth. Gradually add the powdered sugar, beating until the frosting becomes fluffy.
- Frost and Serve: Once the cake has completely cooled, frost the top evenly with the cream cheese frosting. Slice and serve to enjoy this delicious treat.
Notes
- Use very ripe bananas for best flavor and natural sweetness.
- Allow the cake to cool completely before frosting to prevent melting the frosting.
- You can substitute sour cream with Greek yogurt for a slightly tangier taste and added protein.
- Store leftover cake tightly covered in the refrigerator for up to 4 days.
- Bring cake to room temperature before serving if refrigerated to enhance flavor and texture.
