Banana Bread Cake with Cream
Ingredients
For the Cake:
2-3 ripe bananas (mashed)
1 ¾ cups (220 g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp cinnamon (optional)
½ cup (115 g) unsalted butter (softened)
¾ cup (150 g) granulated sugar
¼ cup (50 g) brown sugar
2 large eggs
1 tsp vanilla extract
½ cup (120 ml) sour cream or plain yogurt
For the Cream Cheese Frosting:
8 oz (225 g) cream cheese (softened)
½ cup (115 g) unsalted butter (softened)
3 cups (360 g) powdered sugar
1 tsp vanilla extract
1-2 tbsp milk (optional, for consistency)
Instructions
1. Make the Cake:
1. Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
3. Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
4. Add Wet Ingredients: Beat in the eggs, one at a time, followed by the vanilla extract, mashed bananas, and sour cream.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined (do not overmix)
6. Bake: Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
2. Prepare the Cream Cheese Frosting:
1. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, mixing until smooth.
3. Add the vanilla extract and beat again. If the frosting is too thick, add 1-2 tablespoons of milk to reach your desired consistency.
3. Assemble the Cake:
1. Spread the frosting evenly over the cooled banana cake.
2. Slice, serve, and enjoy!
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This banana bread cake is perfect for any occasion and can be stored in the refrigerator for up to 5 days. Let me know how it turns out!
