Banana Cake with Cream Cheese Frosting
A wonderfully moist banana cake made with overripe bananas for maximum flavor. The natural sweetness of the bananas pairs perfectly with the tangy cream cheese frosting, creating a comforting dessert that feels like a warm hug.
Ingredients
- 12 cups all-purpose flour
- 21 1/2 teaspoons baking soda
- 31/2 teaspoon salt
- 41/2 cup unsalted butter, softened
- 51 cup granulated sugar
- 62 large eggs
- 71 teaspoon vanilla extract
- 83 large overripe bananas, mashed
- 91/2 cup sour cream
- 10For the frosting: 8 oz cream cheese, softened
- 111/2 cup unsalted butter, softened
- 123 cups powdered sugar
- 131 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
Mash the bananas well and add to the butter mixture along with the sour cream.
Gradually stir in the dry ingredients until just combined. Do not overmix.
Pour the batter into the prepared pan and spread evenly.
Bake for 30-35 minutes until a toothpick comes out clean.
Cool completely in the pan on a wire rack.
For the frosting, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until creamy. Frost the cooled cake.