Banana Cake with Cinnamon Cream Cheese Frosting
Yield: 24 servings
Moist, dense, and perfectly spiced, this easy homemade Banana Cake recipe is the perfect way to use up ripe bananas. Topped with a whipped cinnamon cream cheese frosting, this banana dessert is absolutely irresistible!
Ingredients
for the banana cake:
- 1¾ cups well-mashed very ripe banana (from 3 to 4 large bananas)
- 1½ cups sugar
- ¾ cup 12 tablespoons unsalted butter, melted
- ½ cup sour cream
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups white whole wheat flour
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon Morton kosher salt
- 1 teaspoon cinnamon
- ½ teaspoon allspice
for the cinnamon cream cheese frosting:
- 6 ounces full-fat cream cheese softened at room temperature (make sure it's not overly soft)
- 6 tablespoons unsalted butter softened at room temperature (make sure it's not overly soft)
- 1 teaspoon pure vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- 1¾ cups powdered sugar
Instructions
- For the banana cake: Preheat oven to 350° F. Lightly spray a 9'' x 13'' pan with cooking spray and set aside.
- In a large bowl, thoroughly mash the bananas until they are mostly smooth, with only some small lumps. Add the sugar, butter, and sour cream, and stir to combine. Add the eggs one at a time, stirring to combine after each addition. Then stir in the vanilla.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and allspice.
- Add half the flour mixture to the banana mixture, and fold to combine. Then add the other half of the flour mixture, folding again. Spread batter evenly in prepared pan.
- Bake for 30-35 minutes, or until nicely browned and a toothpick comes out with no wet batter. The cake surface should not jiggle, and it should bounce back when you gently press on the center. Remove from oven and let cool completely before frosting.
- For the cinnamon cream cheese frosting: With an electric stand mixer, beat cream cheese and butter on medium to medium-high speed, until smooth. Scrape down the bowl.
- Add vanilla, cinnamon, and allspice. Beat again to combine. Scrape down the bowl.
- With the mixer on low speed, slowly add the powdered sugar until just incorporated. At this point the frosting will have a very loose consistency. Scrape down the bowl.
- Turn up speed up to medium-high and beat until frosting is thick and aerated, with a fluffy whipped texture - about 90 seconds.
- To finish: Spread frosting evenly over cake. Slice to serve.
Notes
Store any leftover cake in the refrigerator for up to 5 days. I really like to eat this cake cold. :)
Adapted from my favorite banana bread and banana bread muffins.
Nutrition Information:
Serving: 1 Calories: 212kcal Carbohydrates: 34g Protein: 3g Fat: 8g Saturated Fat: 4g Polyunsaturated Fat: 3g Cholesterol: 42mg Sodium: 152mg Fiber: 2g Sugar: 22g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.