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My Favorite Moist Banana Cake With Cream Cheese Frosting

My Favorite Moist Banana Cake With Cream Cheese Frosting

A tender sheet-style banana cake made with sour cream and very ripe bananas, finished with a creamy vanilla cream cheese frosting. This recipe makes about 12–16 servings in a 9 x 13-inch pan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Banana Cake
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 1/2 cups (300 g) Granulated sugar
  • 2 eggs Large eggs
  • 1 teaspoon Vanilla extract
  • 1 cup (240 g) Sour cream
  • 2 cups (250 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup, approximately 2–3 medium bananas Very ripe bananas, mashed
Cream Cheese Frosting
  • 8 ounces (226 g) Cream cheese, softened
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3 cups (360 g) Powdered sugar
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan and line the bottom with parchment if desired.
  2. Cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and sour cream.
  3. Whisk the flour, baking soda, and salt together in a separate bowl. Add the dry mixture to the wet mixture and stir just until combined.
  4. Fold in the mashed bananas without overmixing. Spread the batter evenly in the prepared pan.
  5. Bake for approximately 30–35 minutes, until the center is set and a toothpick inserted in the middle comes out with a few moist crumbs.
  6. Cool the cake completely before frosting. For faster cooling, place the freshly baked cake in the freezer for about 30–45 minutes.
  7. Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, then beat in the vanilla.
  8. Spread the frosting over the cooled cake. Refrigerate briefly if you prefer a firmer frosting, then slice and serve.

Notes

Use heavily speckled or nearly black bananas for the strongest flavor, natural sweetness, and moisture. Do not overmix after adding the flour, because excess mixing can make the cake dense or rubbery. Store the frosted cake covered in the refrigerator.