This always happens to me. I buy bananas and a couple turn brown before I finish the bunch. While flipping through my collection of twelve community fundraiser cookbooks – a borderline obsession at this point – I found eight different variations of banana bread. But I wasn’t quite in the mood to test any of them out.
A quick search online came back with a couple of interesting options like Fried Chocolate and Banana Ravioli or Banana Rum Fizz. Deciding to pass fancy and my creative focus on baking up something familiar, only with a twist.
Then I saw it, a block of cream cheese and immediately thought…cream cheese frosting! “I should bake a banana cake with cream cheese frosting,” I said to myself. The end result was a moist cake with just a hint of banana and vanilla flavor throughout. Not too dense. Not too sweet. The cream cheese frosting makes up for that part.
Banana Cake with Cream Cheese Frosting
1/2 cup (1 stick) butter, at room temperature
1 cup sugar
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 tsp. vanilla
Prepared cream cheese frosting or this homemade recipe
Preheat oven to 350 degrees. Coat a 9-inch round cake pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate. [br]
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Pour into prepared pan. [br]
Bake until a cake tester inserted into the center of the cake comes out clean, about 35-40 minutes. Let rest in pan for 10 minutes, and then turn out onto a rack to cool.
Once the cake is cool, evenly spread the top with cream cheese frosting. Allow the frosting to set for 2 minutes before cutting into it.