Sour Cream Banana Cake

Ingredients

For the Cake

• ½ cup unsalted butter softened
• 1-½ cups granulated sugar
• 2 large eggs at room temperature
• 1 cup full-fat sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup mashed bananas ~2-3 large overripe bananas

Cream Cheese Frosting

• ½ cup unsalted butter softened
• 8 ounces full-fat cream cheese softened
• 1 teaspoon vanilla extract
• 2½ – 3 cups powdered sugar sifted
• 1-2 tablespoons milk or cream

Instruction

1. Position an oven rack to the center of your oven and preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray. Set aside.
2. In a large bowl, cream the butter and sugar together until pale and fluffy, this can take 3-5 minutes. Once fluffy, add the eggs, sour cream, and vanilla and mix until combined.
3. In a small bowl, mash the banana until completely broken down with a fork or potato masher. Measure out 1 cup of mashed banana and then add to the wet ingredients. Stir to combine.
4. Over a large mixing bowl, sift flour, baking soda, and salt together. Whisk together to distribute the ingredients evenly.
5. Add flour mixture to the wet batter and stir with a spatula just until mixed and no flour pockets remain. Be careful to not overmix or your cake will be tough.
6. Pour the batter into the baking dish and spread out evenly. Bake for 25-35 minutes or until a toothpick inserted in the middle of the cake comes out dry. The top of the cake will be golden brown.
7. Let the cake cool completely at room temperature before frosting.

 Make the Frosting

1. In a large bowl, beat butter and cream cheese together until creamy and smooth. Add in vanilla extract and 1 tablespoon milk and quickly beat again.
2. Add 2 ½ cups of powdered sugar and beat until smooth. If needed, add up to 1 tablespoon of additional milk and ½ cup of powdered sugar, a little at a time until you reach the desired consistency. You are looking for a thick frosting that is easily spreadable.
3. Spread the cream cheese frosting over the cooled cake. Refrigerate for 2-3 hours before serving for best results.