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This cream cheese frosted banana cake transforms overripe bananas into a moist, delectable dessert that's perfect for any occasion. The tangy cream cheese frosting perfectly complements the sweet, banana-infused cake for a combination that will have everyone asking for seconds.
I created this recipe when my daughter requested something special for her birthday but wanted to avoid chocolate. The combination of banana and cream cheese was such a hit that it's now requested for nearly every family gathering we host.
Ingredients
- Butter: Softened to room temperature ensures proper creaming with sugar for a light texture
- Granulated sugar: Provides the perfect sweetness while helping create structure
- Large eggs: Bind everything together and add richness to the batter
- Full-fat sour cream: The secret to incredible moisture that lasts for days
- Vanilla extract: Enhances all the flavors without overpowering
- All-purpose flour: Gives structure while keeping the crumb tender
- Baking soda: Reacts with the acidity in bananas and sour cream for proper rise
- Salt: Balances sweetness and enhances all flavors
- Very ripe bananas: With brown spots offer the most flavor and natural sweetness
- Softened butter: Creates a smooth base for the frosting
- Full-fat cream cheese: Provides that distinctive tangy flavor
- Vanilla extract: Adds warmth and depth
- Powdered sugar: Sweetens while helping achieve the perfect spreading consistency
- Heavy whipping cream: Makes the frosting extra smooth and fluffy
Step-by-Step Instructions
- Prepare Your Workspace:
- Preheat your oven to 350°F and prepare your 9x13 baking dish with a generous coat of cooking spray. I prefer using a glass dish as it allows me to see how the sides are browning during baking.
- Create The Cake Base:
- In a large bowl using either a hand mixer or stand mixer with the paddle attachment, cream together the softened butter and sugar until the mixture becomes light and fluffy. This typically takes 2-3 minutes of continuous beating. The mixture will initially appear crumbly but will transform as you continue beating.
- Add Wet Ingredients:
- Add the eggs, sour cream, and vanilla extract to your butter-sugar mixture. Beat on medium speed until everything is fully incorporated and looks creamy and smooth. This step adds the moisture that makes this cake so special.
- Incorporate Dry Ingredients:
- Add the flour, baking soda, and salt to your wet mixture. Mix on low speed just until combined. Overmixing at this stage can develop too much gluten, resulting in a tougher cake. You want to see the dry ingredients disappear but stop mixing as soon as they do.
- Finish The Batter:
- Gently fold in your mashed bananas using a spatula or wooden spoon. The goal is to distribute the banana throughout without overmixing. The banana adds both moisture and that distinctive flavor that makes this cake irresistible.
- Bake To Perfection:
- Pour the batter into your prepared baking dish and spread it evenly using a spatula. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs or completely clean. The top should be golden brown and spring back slightly when touched.
- Make The Frosting:
- While the cake cools completely, prepare your frosting. In a large bowl, beat the softened butter and cream cheese together until smooth and well combined. Add the vanilla extract, powdered sugar, and heavy cream. Begin beating on low speed to avoid a powdered sugar cloud, then increase the speed as the ingredients incorporate until you have a smooth, fluffy frosting.
- Finish And Serve:
- Once the cake has completely cooled to room temperature, spread the cream cheese frosting evenly over the top. For the best presentation, cut into squares and garnish each piece with fresh banana slices and chopped walnuts just before serving.
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The cream cheese frosting is truly what elevates this cake from good to exceptional. I discovered this particular ratio of ingredients after years of tweaking, and the addition of heavy cream makes it spread like a dream while staying fluffy. My grandmother always said a proper cream cheese frosting should have a bit of tang to balance the sweetness, and this recipe honors her wisdom perfectly.
Storage Guidelines
This banana cake will stay fresh at room temperature for about 24 hours, but because of the cream cheese frosting, I recommend refrigerating it after that. Store in an airtight container in the refrigerator for up to 5 days. Allow slices to come to room temperature before serving for the best flavor and texture experience. The cold tends to firm up the cake and mute the flavors slightly.
Ingredient Substitutions
If you need to make adjustments, you can substitute Greek yogurt for the sour cream with virtually identical results. For a dairy-free version, use plant-based butter and coconut cream instead of regular butter and sour cream. The frosting can be made with dairy-free cream cheese alternatives, though the texture may be slightly different. For a less sweet option, reduce the powdered sugar in the frosting by up to half a cup.
Flavor Variations
This versatile cake base can be customized in numerous ways. Add half a cup of chopped walnuts or pecans to the batter for texture. Fold in half a cup of chocolate chips for a banana-chocolate combination. Replace half a cup of the all-purpose flour with whole wheat flour for a nuttier flavor. For a tropical twist, add half a cup of shredded coconut and substitute coconut extract for the vanilla in the frosting.
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This banana cake is the perfect dessert for any occasion, balancing sweetness with a slight tang from the cream cheese frosting. It’s bound to become a family favorite!
Frequently Asked Questions
- → How ripe should the bananas be for this cake?
The bananas should be very ripe with plenty of brown spots or even mostly brown. These overripe bananas are sweeter and have a stronger banana flavor that will enhance the cake.
- → Can I make this cake ahead of time?
Yes! The cake can be made 1-2 days in advance. Store frosted cake in the refrigerator in an airtight container. For best taste, bring to room temperature before serving.
- → How should I store leftover cake?
Store leftover cake in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting. Individual slices can also be wrapped and frozen for up to 2 months.
- → Can I substitute the sour cream in this cake?
Yes, you can substitute the sour cream with full-fat Greek yogurt for a similar texture and moisture level. The flavor will be slightly different but still delicious.
- → Why is my cream cheese frosting runny?
Runny frosting is usually caused by using cream cheese that's too warm or using reduced-fat cream cheese. Make sure to use full-fat cream cheese that's slightly cool but soft enough to beat. If your frosting is runny, refrigerate it for 30 minutes before using.
- → Can I make this cake in a different size pan?
Yes, you can use two 9-inch round pans for a layer cake (reduce baking time by about 5 minutes) or a bundt pan (increase baking time by 10-15 minutes). Always check doneness with a toothpick.