Banana Cake with Cream Cheese Frosting

Course: Dessert

Cuisine: American

Keyword: banana cake, banana cake recipe, banana cake with cream cheese frosting

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings:

Calories: 380kcal

Extra delicious Banana Cake recipe topped with a gloriously silky cream cheese frosting! Made in just one bowl, this easy banana cake is sweet, fluffy and incredibly flavorful!

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Ingredients

Banana Cake

¾ cup granulated sugar
½ cup sour cream
2 eggs
3 tablespoons butter melted
2 bananas mashed over ripe bananas (about 3/4 cup)
1 ½ teaspoons vanilla extract
1 ½ cups all purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder

Cream Cheese Frosting

4 oz cream cheese 1/2 block
2 tablespoons butter softened
2 cups powdered sugar
1 teaspoon vanilla
2 teaspoons milk or cream if needed to thin frosting for easy spreading.
¼ cup chopped toasted walnuts (optional)

Instructions

Preheat oven to 375°F.
Grease an 8"x8" pan (with butter or non-stick cooking spray).

Prepare cake

In a large bowl, whisk together sugar, sour cream, eggs, melted butter, mashed banana and vanilla. Whisk (can be done by hand, or with electic mixer) until fully combined.
Add flour, cinnamon, salt, baking soda and baking powder, and stir with whisk or spoon until fully combined and smooth.
Pour batter into prepared pan, and bake at 375°F for about 30 minutes (check after 25 minutes). Bake until a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no wet batter.
Cool (in pan) on wire rack.

Make the frosting

In the bowl of an electric mixer, or with an electric hand mixer, beat butter and cream cheese until smooth. Slowly add powdered sugar, then add vanilla. Add milk or cream, if needed to thin frosting for easy spreading.
Spread frosting onto cooled cake (make sure the cake is cool, or the frosting will melt).
Top cake with chopped, toasted nuts, if desired.

Notes

This recipe as is makes an 8"x8" cake. I'm sure you could use a 9"x9" pan if desired, but you will likely need to reduce the baking time a bit. If you'd like to make an 9"x13" cake, I'd recommend increasing the recipe by 1.5 or doubling the recipe. You will have to adjust the baking time accordingly. The cake is done when a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no wet batter.

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