Yield: 15 Servings
Banana Bread Cake
Banana bread and banana cake had a baby! This decadent Banana Bread Cake is topped with a smooth, rich, cream cheese frosting, fresh banana slices and chopped nuts. It’s a sumptuously sweet and easy recipe!
Ingredients
Cake:
- 2 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup granulated sugar
- ½ cup butter, room temperature
- ⅓ cup brown sugar
- 2 tablespoons shortening
- 2 eggs + 1 egg yolk
- 1 cup sour cream or greek yogurt
- 1 cup mashed banana
- 1 ½ teaspoon vanilla extract
- 1 cup chopped pecans or walnuts, optional
Frosting:
- 1 ½ cup powdered sugar
- 8 oz cream cheese
- ½ cup butter, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1-2 teaspoon milk
Optional Toppings:
- Banana slices
- Chopped pecans or walnuts
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Instructions
- Preheat the oven to 350°F. Spray a 9x13 baking dish with baking spray. Set aside.
- In a large mixing bowl, whisk to combine the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, fitted with a paddle attachment, combine the sugar, butter, brown sugar and shortening. Beat on high speed until pale and fluffy.
- Add in the eggs and mix for 30 seconds. Add sour cream, mashed banana and vanilla and mix until combined. Add the flour mixture to the wet ingredients and mix until just incorporated. Remove the bowl from the mixer, add the chopped nuts and fold in using a rubber spatula.
- Transfer the batter into the prepared baking dish and place into the preheated oven on the middle rack. Bake for 30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Once baked, remove from the oven and place on a wire cooling rack to cool completely.
- Make the frosting. In the bowl of a stand mixer, fitted with a paddle attachment, combine the powdered sugar, cream cheese, butter, vanilla and salt. Beat on a medium-high speed until smooth. If needed add in milk to thin the frosting to desired texture.
- Once the cake has completely cooled, add the frosting on top and evenly spread using an icing spatula. Top with chopped pecans and banana slices, as desired.
Notes
- Storage: Cake may be stored in an airtight container for up to 4 days. If cake is frosted, store in the fridge. If cake has no frosting, it can be stored at room temperature.
- Adding the Dry Ingredients to the Wet Ingredients: When you add the flour mixture to the wet ingredients, make sure to mix them until just combined. Be careful not to overmix, because that can cause the gluten to overdevelop, resulting in a crumbly cake.
- Smooth Frosting: When making the frosting, stop the mixer from time to time, and scrape down the sides of the bowl with a rubber spatula. This will ensure a smooth, lump-free frosting.
- Cool Things Down: Make sure to only frost the cake once it's fully cooled down. If it's still warm, the cream cheese frosting will melt and run off of the cake - not fun!
Nutrition
Serving: 1, Calories: 535kcal, Carbohydrates: 54g, Protein: 7g, Fat: 34g, Saturated Fat: 14g, Polyunsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 96mg, Sodium: 330mg, Fiber: 2g, Sugar: 36g