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Heavenly Banana Cake with Cream Cheese Frosting

An ultra-moist, deeply flavorful banana cake made with overripe bananas, sour creame and warm spices, topped with a silky tangy cream cheese frosting
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling & Frosting 1 hour 15 minutes
Total Time 2 hours 10 minutes
Servings: 16 slices
Calories: 390
Ingredients Equipment Method

Ingredients
  

For Cake:
3 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup softened butter
1/4 cup neutral oil
1 cup granulated sugar
1/4 cup brown sugar
3 large eggs
2 tsp vanilla extract
1 1/2 cups mashed very ripe bananas
1/2 cup sour cream
1/4 cup whole milk
For Frosting:
225g full-fat cream cheese
1/2 cup softened butter
3 cups sifted powdered sugar
1 1/2 tsp vanilla extract
1 to 2 tbsp heavy cream
pinch of salt

Equipment

  • 2 9-inch round cake pans
  • 1 electric hand mixer
  • 2  large mixing bowls
  • 1  fork or potato masher for bananas
  • 1 rubber spatula
  • 1 whisk
  • 1 offset spatula or butter knife for frosting
  • 1 cooling rack
  • 2 parchment paper

Method
 

Preheat oven to 350°F. Grease and line your baking pan.
    Mash bananas and measure out 1 1/2 cups.
      Whisk flour, baking powder, baking soda, spices, and salt together.
        Cream butter, oil, and both sugars for 4 to 5 minutes until pale and fluffy.
          Add eggs one at a time, then vanilla.
            Mix in mashed banana and sour cream on low speed.
              Alternate adding dry ingredients and milk. Fold until just combined.
                Pour batter into pan, smooth the top, and bake 30 to 40 minutes.
                  Cool completely before frosting.
                    Beat cream cheese and butter until fluffy. Add powdered sugar gradually, then vanilla and cream. Frost cooled cake and decorate as desired.