Banana Bread Cake with Cream Cheese Frosting 🍰😋

Ingredients:

For the Banana Bread Cake:

• 2 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 cup unsalted butter (softened)

• 1 cup granulated sugar

• 2 large eggs (room temperature)

• 4 ripe bananas (mashed)

• 1 teaspoon vanilla extract

• 1/2 cup sour cream (or plain yogurt)

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened)

• 1/2 cup unsalted butter (softened)

• 3-4 cups powdered sugar (depending on desired sweetness and thickness)

• 1 teaspoon vanilla extract

• Pinch of salt

Instructions:

1. Prepare the Banana Bread Cake:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch rectangular pan.

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.

• Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

• Mix in the mashed bananas and vanilla extract.

• Add the dry ingredients to the wet ingredients in two batches, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined; do not overmix.

• Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

2. Bake the Banana Bread Cake:

• Bake for 25-30 minutes (for two 9-inch pans) or 40-45 minutes (for a 9x13 pan), or until a toothpick inserted into the center comes out clean.

• Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

3. Make the Cream Cheese Frosting:

• While the cake is cooling, prepare the cream cheese frosting. Beat the softened cream cheese and butter together in a mixing bowl until smooth and creamy.

• Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy after each addition.

• Add the vanilla extract and a pinch of salt. Beat for an additional 1-2 minutes until the frosting is light and creamy.

4. Assemble the Cake:

• Once the banana bread cake has cooled completely, spread a layer of cream cheese frosting on top of one of the cake layers. If you’re using a rectangular pan, just frost the top of the entire cake.

• Place the second layer of cake on top (or simply frost the entire rectangular cake if you're using one pan).

• Spread the remaining frosting over the top and sides of the cake.

• Optionally, garnish with sliced bananas, chopped walnuts, or chocolate chips for extra texture and flavor.

5. Serve and Enjoy:

• Slice and serve the cake immediately, or refrigerate it for a few hours to allow the frosting to set.

Calories Per Serving:

• Each slice (based on a 12-slice cake) contains approximately 350-400 calories, depending on the thickness of the frosting and size of the slice.

Tips:

• Ripeness of Bananas: The riper the bananas, the better. Overripe bananas (those with brown spots) have the best flavor and sweetness for this recipe.

• Substitutions: You can use Greek yogurt instead of sour cream for a slightly tangier flavor and added protein. You can also use whole wheat flour for a denser texture and more fiber.

• Storage: This cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 1 week. It can also be frozen for up to 2-3 months if properly wrapped.

Enjoy this deliciously moist banana bread cake with the creamy, tangy frosting that takes it to the next level! 🍰😋