Banana Cake with Cream Cheese Frosting
Looking for a super moist banana cake recipe? This simple and delicious banana cake with cream cheese frosting is incredibly moist and will quickly become your new favorite banana cake recipe!
Equipment
- Icing Spatula This icing spatula set by Wilton is fantastic for frosting cakes!
- 9 x 13" Pan This non-stick 9 x 13" cake pan comes with a lid for easy cake storage!
- Stand Mixer My KitchenAid Stand Mixer is a must for cake baking!
Ingredients
- 3 ripe bananas mashed (about 1 1/4 cups of mashed banana)
- 1 1/4 cups granulated sugar
- 1 cup sour cream
- 1/2 cup vegetable oil you can also use unflavored coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans optional
Cream Cheese Frosting:
- 1 (8 oz. pkg.) cream cheese room temperature
- 1/2 cup butter room temperature
- 1 teaspoon vanilla extract
- 4 1/4-5 cups powdered sugar
- Additional toppings: chopped pecans or walnuts and/or banana slices
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9x13" pan with non-stick baking spray. Set aside.
- In a large mixing bowl, mash the ripe bananas using a fork or potato masher. Add the sugar, vegetable oil, sour cream, eggs and vanilla. Mix well using a whisk or hand mixer.
- To a second bowl, mix together the dry ingredients; flour, baking powder, baking soda and salt. Use a fork or whisk to mix together, helping to break up any lumps.
- Gradually add the dry ingredients to the wet ingredients. Use a whisk or hand mixer to mix the batter. If adding nuts, fold them into the batter using a rubber scraper.
- Pour the batter into the prepared pan. Bake the cake at 350 degrees for 32-35 minutes to golden brown. Test for doneness by inserting a toothpick into the center of the cake. If it comes out clean and crumb free it is done. Let cake cool completely to room temperature before frosting.
- For the cream cheese frosting: place the room temperature cream cheese and butter into mixing bowl. Cream together with a hand or stand mixer. Add in the vanilla. With mixer on low speed, gradually add the powdered sugar one cup at a time, stopping to scrape down the sides of the bowl. Frosting will be thick, but not overly firm. Spread evenly onto the cooled cake. Top with additional chopped nuts and/or banana slices, if desired.
Notes
Cake storage: Because of the cream cheese frosting, the cake will need to be kept refrigerated. Wrap top of cake pan with plastic wrap or store cake slices in an airtight container. Cake will keep for 5-7 days refrigerated.
Baking into cupcakes: bake for 22-25 minutes or until toothpick inserted comes out clean and crumb-free.
Baking in a 13 x 18" pan: bake for 15-20 minutes or until toothpick inserted comes out clean and crumb-freee.
Nutrition
Serving: 1gCalories: 393kcalCarbohydrates: 59gProtein: 4gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 11gCholesterol: 49mgSodium: 209mgFiber: 2gSugar: 47.5g
Tried this recipe?Let us know how it was!