Ingredients

The following ingredients have 24 Servings
  • 1 ½ cups mashed banana (about 3-4 large ripe bananas)
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup unsalted butter (softened to room temperature)
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar (packed)
  • 3 large eggs (at room temperature)
  • 1 teaspoons pure vanilla extract
  • 1 cup sour cream (at room temperature)
  • 8 ounces full-fat cream cheese (room temperature)
  • 1/2 cup unsalted butter (softened)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 3-4 cups powdered sugar

Instruction

  • Preheat the oven to 350°F and grease a 9x13 inch pan. Set aside
  • To make the cake, mash the bananas with a potato masher or the back of a fork in a medium bowl and set aside.
  • In another medium bowl, whisk the flour, baking soda, baking powder, salt and cinnamon together. Set aside.
  • Using a stand mixer fitted with the paddle attachment of a handheld electric mixer, beat the butter on high speed until light and creamy, 1-2 minutes. Add the granulated sugar and brown sugar and beat on high speed again for -3 minutes until light and fluffy. Scrape down sides of the bowl as needed.
  • Add the eggs and the vanilla and beat on high speed until combined, another 1-2 minutes. Then add bananas and beat until combined, scraping down the sides of the bowl as needed.
  • Slowly add the dry ingredients into the mixture in three rounds, alternating with the sour cream until completely combined.
  • Pour batter into prepared pan and bake for 43-46 minutes. Cake will be done when a toothpick inserted in the center comes out clean.
  • Allow to cool completely before frosting.
  • To make the frosting, beat the cream cheese and butter on high speed until smooth and creamy, 2-3 minutes. Add the vanilla and salt and beat to combine. Add the powdered sugar one cup at a time, mixing well between each addition. Stop at 3 cups and add more sugar 1/8 cup at a time until you reach desired consistency.
  • Spread cream cheese on frosting cooled cake and top with extra bananas and cinnamon if desired.