Ingredients:

  • 3 large overripe bananas, mashed (approx. 12 oz / 340g)
  • 1/2 cup unsalted butter, softened (115g)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract (5ml)
  • 1 3/4 cups all-purpose flour (210g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp baking powder (3g)
  • 1/2 tsp salt (3g)
  • 1 tsp ground cinnamon (2g)
  • 1/2 cup sour cream or Greek yogurt (120ml)
  • 8 oz full-fat cream cheese, softened (225g)
  • 1/2 cup unsalted butter, softened (115g)
  • 3 cups powdered sugar, sifted (360g)
  • 1 tsp vanilla extract (5ml)
  • 1 tbsp heavy cream (15ml)
  • Pinch of salt

Instructions:

  1. In a large bowl, beat the softened butter and sugar until the mixture looks pale and fluffy.
  2. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  3. Fold in the mashed bananas and sour cream until the batter is smooth and creamy.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gently fold the dry ingredients into the wet batter using a spatula until no streaks of flour remain.
  5. Pour the batter into a greased 9x13-inch pan, smoothing the top with a spatula.
  6. Bake at 350°F (175°C) for 45-55 minutes, or until the edges are deep mahogany-gold and a toothpick inserted into the center comes out clean.
  7. Prepare the frosting by beating softened cream cheese and butter together until smooth. Mix in powdered sugar, vanilla, salt, and heavy cream until stable and spreadable.
  8. Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.