Banana cake with cream cheese frosting is filled with spices like nutmeg, cinnamon, cloves, and cardamom and topped with a luscious, tangy cream cheese frosting.
Prep Time25 minutesmins
Cook Time35 minutesmins
Total Time1 hourhr
Servings: 12servings
Calories: 628kcal
Author: Lucy Brewer
Ingredients
Cake
½cupunsalted butter, softened
1cupgranulated sugar
1cupfirmly packed dark brown sugar
3large eggs
1 ⅓cupsmashed bananas, use very ripe bananas, about 3
½cupsour cream
1teaspoonpure vanilla extract
2cupsall-purpose flour
1teaspoonbaking soda
1teaspoonbaking powder
Pinchof salt
1teaspoonground cinnamon
¼teaspoonfreshly grated nutmeg
¼teaspoonground allspice
¼teaspoonground cloves
⅛teaspoonground cardamom
Frosting
1cupunsalted butter, softened
8oz.cream cheese, softened
4cupspowdered sugar
2teaspoonsvanilla extract
Instructions
Preheat oven to 350. Grease and flour a 9 x 13-inch baking pan or dish.
Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, cloves, and cardamom in a medium bowl, stirring with fork or whisk until well blended. Beat butter at medium speed with stand mixer about 3 minutes until creamy. Add sugars, beating for another 5 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Add mashed bananas, sour cream, and vanilla and beat on low speed just until combined.
Gradually add flour mixture to butter mixture, beating at low speed until just blended. Spread batter into prepared dish.
Bake at 350 for 30-35 minutes, until top is lightly golden and a tester inserted into the center comes out clean. Set on rack to cool completely. Spread cream cheese frosting over cooled cake.
Frosting
Beat butter in bowl of stand mixture at medium speed until creamy. Add cream cheese and beat until smooth. Slowly add 4 cups powdered sugar and 2 teaspoons vanilla, beating at low speed until blended. Increase speed to medium-high and beat 1-2 minutes until light and fluffy.
Notes
Cake will keep at room temperature or in refrigerator for about 4 days.