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Banana Cake with Cream Cheese Frosting

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A moist and flavorful banana cake baked in two layers and topped with a rich cream cheese frosting, perfect for any occasion.

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

½ cup butter, softened

1⅓ cups sugar

2 large eggs

1 cup sour cream

1 teaspoon vanilla extract

4 medium ripe bananas, mashed

8 oz cream cheese, room temperature

½ cup butter, room temperature

1 teaspoon vanilla extract (for frosting)

3 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the sour cream and vanilla extract until fully combined.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  7. Fold in the mashed bananas until evenly distributed.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  11. While the cakes cool, prepare the cream cheese frosting by beating together the cream cheese and butter until smooth and creamy.
  12. Add the vanilla extract and gradually add the powdered sugar, beating until the frosting is fluffy and spreadable.
  13. Once the cakes have cooled, spread a layer of frosting on top of one cake layer.
  14. Place the second cake layer on top and frost the top and sides of the entire cake.
  15. Slice and enjoy your homemade banana cake with cream cheese frosting!

Notes

  • Add chopped walnuts or chocolate chips to the batter for added texture and flavor.
  • Try a brown butter cream cheese frosting for a different twist.
  • Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced flavor.
  • Store the cake in an airtight container in the refrigerator for up to 5 days.
  • Freeze individual slices wrapped in plastic and foil for up to 3 months.
  • Thaw frozen slices in the refrigerator overnight before serving.
  • Use very ripe bananas with brown spots for best flavor and moisture.
  • Room temperature ingredients ensure smoother batter and frosting.
  • The cake can be made a day ahead and stored refrigerated.

Nutrition

Find it online: http://recipesbyjanet.com/banana-cake-with-cream-cheese-frosting/