Scale

For the Banana Bread Cake:

3 ripe bananas (mashed)

2 cups all-purpose flour

½ cup granulated sugar

½ cup brown sugar

½ cup unsalted butter or vegetable oil

2 large eggs

½ cup sour cream or Greek yogurt

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla extract

½ tsp salt

½ tsp ground cinnamon

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

2–2½ cups powdered sugar

1 tsp vanilla extract

Optional Toppings:

Chopped walnuts or pecans

Fresh banana slices

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1. Preheat oven to 350°F (175°C) and grease an 8×8 or 9×9-inch cake pan.

2. Mash bananas in a bowl until smooth.

3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

4. In another bowl, cream together sugar, brown sugar, and butter or oil until smooth.

5. Add eggs, vanilla, sour cream, and mashed bananas. Mix until just combined.

6. Fold in the dry ingredients gently, being careful not to overmix.

7. Pour the batter into the prepared pan and smooth the top.

8. Bake for 35–45 minutes, or until a toothpick comes out clean.

9. Cool completely before frosting.

10. To make the frosting, beat cream cheese and butter until smooth.

11. Add powdered sugar gradually, then beat in vanilla until fluffy.

12. Frost the cooled cake and top with chopped nuts or banana slices if desired.

Use very ripe bananas for the best flavor.

Don’t overmix the batter—just fold until combined.

Store frosted cake in the fridge for up to 4 days.

Frosting can be made a day ahead and kept chilled.

Unfrosted cake freezes well up to 2 months.