Moist Banana Cake Frosting (Print Version)
# Ingredients:
→ Cake Components
01 -
240g mashed bananas (from 3 medium bananas)
02 -
240g full-fat sour cream
03 -
115g softened butter
04 -
1 teaspoon vanilla extract
05 -
2 large eggs
06 -
1 teaspoon baking soda
07 -
300g white sugar
08 -
250g all-purpose flour
09 -
1/4 teaspoon salt
→ Frosting with Cream Cheese
10 -
225g cream cheese, at room temperature
11 -
115g butter, at room temperature
12 -
375g icing sugar
13 -
2 tablespoons heavy cream
14 -
1 teaspoon vanilla extract
→ Extra Decorations
15 -
Sliced banana (optional)
16 -
Crushed walnuts (optional)
# Instructions:
01 -
Turn on your oven to 175°C (350°F). Use non-stick spray to coat a 23x33cm (9x13-inch) pan and set it aside.
02 -
Mix the butter and sugar in a large bowl using a stand mixer (paddle attachment) or an electric hand mixer. Beat until it’s fluffy and light. It might first seem grainy, but the texture will turn smooth after 2-3 minutes.
03 -
Break the eggs into the bowl, then add the sour cream and vanilla. Keep mixing until the texture is velvety and well combined.
04 -
Toss in the flour, baking soda, and salt. On low speed, mix just until it all combines. Finally, fold in the mashed bananas gently, making sure they mix through evenly.
05 -
Pour the batter into your prepped pan, spreading it out smoothly. Bake for 25–35 minutes, and check by inserting a toothpick—it should come out clean or with a few crumbs.
06 -
Whip up butter and cream cheese in a big bowl until they’re completely smooth. Add in vanilla, powdered sugar, and heavy cream. Start slow, then increase speed as needed, blending into a silky frosting.
07 -
Let the cake cool fully before spreading the frosting on top. Slice into portions and, if you feel fancy, add banana slices or chopped nuts to each piece.
# Notes:
01 -
Ensure the cake is fully cooled down before frosting to stop it from melting.
02 -
For stronger banana flavor, use ripe bananas with deep brown spots.