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.
Author: Lucy Brewer
1cupfirmly packed dark brown sugar
1 1/3cupsmashed bananasuse very ripe bananas, about 3
1teaspoonpure vanilla extract
1/4teaspoonfreshly grated nutmeg
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.
Beat butter and cream cheese in bowl of stand mixture at medium speed until creamy. 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.
Cake will keep at room temperature or in refrigerator for about 4 days.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.