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Turn those extra ripe bananas into a super moist and totally yummy treat. The creamy, tangy topping goes great with the sweet banana cake. Friends and family won't be able to stop at just one slice!
This all started when my kid wanted a non-chocolate birthday dessert. Banana and cream cheese together? Major win. Now, every big family get-together, someone asks for this one. It's sort of our thing.
Irresistible Ingredients
- Very ripe bananas: Brown-spotted ones amp up flavor and make the cake sweet
- Salt: Helps bring out all the flavors and keeps the sweetness in check
- Baking soda: Helps your cake puff up nicely when it reacts with the sour cream and bananas
- All-purpose flour: Makes sure the cake holds together but still stays soft
- Vanilla extract: Just boosts every other flavor so nothing overpowers
- Full-fat sour cream: Trust me, this keeps your cake super moist for days
- Large eggs: Bring everything together and give that rich finish to the cake
- Granulated sugar: Adds the right amount of sweet and helps the cake structure
- Butter: Let it warm up so it creams smoothly with the sugar for fluffiness
- Heavy whipping cream: This takes your frosting to a next-level smooth and fluffy
- Powdered sugar: Sweetens and lets the frosting glide on easy
- Vanilla extract: Brings warmth and rounds out flavors
- Full-fat cream cheese: That tangy punch turns the frosting into something special
- Softened butter: Gets the frosting base perfectly smooth to start
Easy Step-by-Step Directions
- Finish And Dig In:
- Once it’s fully cooled, frost the cake all over and slice it up. If you want to get fancy, toss some banana coins or walnuts on top right before serving.
- Whip Up The Frosting:
- While your cake cools, beat softened butter with cream cheese till it’s super smooth. Go slow at first as you add vanilla, powdered sugar, and heavy cream, so you don’t get that sugar dust everywhere, then crank up the speed till it’s light and fluffy.
- Bake Away:
- Pour the finished mix into your greased pan and try to smooth the top out. Bake for 25 to 35 minutes — a toothpick poked in should come out with just a crumb or be totally clean. You want that golden top with a little bounce when touched.
- Fold Mashed Bananas In:
- Use a spatula to gently mix in those mashed bananas. You don’t want to over-mix, just swirl them through so flavor’s everywhere.
- Blend In Dry Ingredients:
- Tip in the flour, salt, and baking soda. Keep it on low till it’s barely mixed in. Don’t worry if you see a few streaks, just don’t over-mix or the cake can get tough.
- Add Wet Stuff:
- Crack in the eggs, spoon in the sour cream, and splash in vanilla. Beat it all together until smooth and creamy — that’s gonna be your money bite.
- Cream Butter and Sugar:
- In a big bowl, beat the soft butter and sugar (stand or hand mixer works if you have one) until it’s pale and fluffy. Give it 2–3 minutes and watch how the texture changes from crumbly to airy.
- Get Set Up:
- Turn your oven to 350°F and generously grease a 9x13 pan. I like glass so you can peek at the sides as it bakes up golden.
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That cream cheese topping? It’s what makes this dessert extra special. I messed around with the amounts for ages and that touch of heavy cream makes the whole thing fluff up and spread like a dream. My grandma always said the best cream cheese frosting had a bit of tang to fight all the sugar — nailed it here.
How To Store It
You can leave this banana cake out for a day, but after that, slide it into the fridge ’cause of the cream cheese topping. Keep it in a sealed container and it’ll be fresh for up to 5 days. Let each slice hang out on the counter a bit before you eat — cold cake can be kind of dense and the flavor needs time to shine.
Swap Options
If you’re out of sour cream, use Greek yogurt instead and no one will notice. For dairy-free, reach for plant butters and coconut cream for the cake, and swap in dairy-free cream cheese for the topping, though the feel might be slightly different. Want it less sweet? Drop the powdered sugar in the frosting by half a cup.
Fun Twists
Switch things up with extras mixed in. Throw half a cup of chopped walnuts or pecans into the batter for crunch, or opt for chocolate chips if you’re feeling it. Swap half a cup of your flour for whole wheat to get a nuttier vibe. Craving tropical? Add shredded coconut to the mix and use coconut extract instead of vanilla in the frosting.
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This banana cake nails that mix of sweet and tangy. It’ll quickly become a go-to dessert for the whole crew, guaranteed!
Frequently Asked Questions
- → How ripe do my bananas need to be?
Really ripe bananas are key—look for lots of brown spots or when they're turning brown all over. The more ripe, the sweeter your cake gets.
- → Is it okay to bake this ahead of time?
Definitely! Make your cake a day or two early and keep it chilled in a sealed container. Let it warm up a bit before eating for best taste.
- → What's the best way to store leftover cake?
Pop leftovers in an airtight box in the fridge for up to 5 days, since the frosting has cream cheese in it. You can freeze pieces too—just wrap them up, and they'll keep for 2 months.
- → Can I swap out the sour cream?
Yep, you can use full-fat Greek yogurt to get that same soft crumb. Taste will change a bit but it's still yummy.
- → Why is my frosting kinda runny?
If your icing is loose, maybe the cream cheese got too warm or it wasn't full-fat. Use chilled, soft but not melty, cream cheese for best texture. Too thin? Just pop it in the fridge for half an hour.
- → Can I bake this in other pans?
You sure can. Try two 9-inch rounds for layers (bake about 5 minutes less) or a bundt (add 10-15 minutes). A toothpick test will tell you when it's set.