Ingredients
For the Banana Bread Cake:
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper.
- Mix Wet Ingredients
In a large bowl, combine the mashed bananas, melted butter, and granulated sugar. Mix until well blended. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Sour Cream
Fold in the sour cream until the batter is smooth and well combined. The sour cream helps to keep the cake moist and adds a slight tanginess.
- Pour into Pan
Pour the batter into the prepared baking pan, spreading it evenly with a spatula
- Bake the Cake
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- Prepare the Frosting
While the cake is cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until well incorporated. Stir in the vanilla extract.
- Frost the Cake
Once the cake has cooled completely, spread the cream cheese frosting evenly over the top using a spatula or a butter knife.
- Chill (Optional)
For a firmer frosting, you can refrigerate the cake for about 30 minutes before serving. This will help the frosting set and make slicing easier.
- Serve
Slice the cake into squares or rectangles and serve. Enjoy the moist banana cake with the rich and tangy cream cheese frosting!
How to Make
- Choosing Ripe Bananas
Use overripe bananas for the best flavor and sweetness. They should be soft with brown spots on the peel.
- Melting Butter
Melt the butter in the microwave or on the stovetop and let it cool slightly before mixing with the other ingredients to ensure a smooth batter.
- Blending Ingredients
Blend the mashed bananas, butter, and sugar thoroughly to create a homogeneous mixture. This helps distribute the flavors evenly throughout the cake.
- Adding Eggs
Add the eggs one at a time, beating well after each addition to incorporate air and create a lighter texture.
- Mixing Dry Ingredients
Combine the dry ingredients separately before adding to the wet mixture. This ensures the baking soda and salt are evenly distributed, preventing uneven rising.
- Incorporating Sour Cream
Fold in the sour cream gently to avoid deflating the batter. Sour cream adds moisture and a subtle tang that complements the sweetness of the bananas.
- Baking Time
Keep an eye on the cake as it bakes. Insert a toothpick into the center to check for doneness. If it comes out clean or with a few moist crumbs, the cake is ready.
- Cooling the Cake
Allow the cake to cool completely in the pan to prevent it from breaking apart when you frost it. A cool cake also helps the frosting set better.
- Making the Frosting
Beat the cream cheese and butter until creamy before adding the powdered sugar. This ensures a smooth and fluffy frosting without lumps.
- Frosting the Cake
Use an offset spatula for even frosting application. Spread the frosting evenly over the cake, covering it completely for a uniform look.
Tips
- Room Temperature Ingredients
Ensure the eggs, butter, and cream cheese are at room temperature before mixing. This helps them blend more smoothly into the batter and frosting.
- Don’t Overmix
Mix the batter until just combined to avoid overworking the gluten in the flour, which can make the cake dense.
- Use Parchment Paper
Line the baking pan with parchment paper for easy removal and cleaner slices. This also helps prevent the cake from sticking to the pan.
- Add-ins
Feel free to add nuts like walnuts or pecans, or even chocolate chips to the batter for extra texture and flavor.
- Zest for Zing
Add a teaspoon of lemon or orange zest to the frosting for a citrusy twist that complements the banana flavor.
- Double the Recipe
For a larger crowd, double the recipe and bake in a larger pan or two separate pans. Adjust the baking time accordingly.
- Check for Doneness
Use a toothpick to check if the cake is done. If it comes out clean or with a few crumbs, the cake is ready. If it’s still wet, bake for a few more minutes.
- Chill the Frosting
If the frosting is too soft, chill it in the refrigerator for about 10 minutes before spreading it on the cake. This helps it firm up and makes it easier to work with.
- Decorate
Top the frosted cake with banana slices, chopped nuts, or a sprinkle of cinnamon for a decorative touch.
- Storing
Store leftover cake in an airtight container in the refrigerator. Bring to room temperature before serving for the best texture and flavor.