Updated: Oct 22, 2021
My kids eat a lot of bananas. But sometimes they don't finish them on time and I'm left with some poor bananas that begin to turn quite quickly. But even then they never go to waste. I always end up using them in banana bread or even this quick and easy moist banana cake. The cream cheese frosting compliments this cake so well and will make you rush for another slice.
Preparation Time 10 minutes
Cook Time 30-35 minutes
Serves 8 people
3 very ripe bananas- mashed
1/2 cup light brown sugar- packed
1/2 cup sugar
1/2 cup vegetable oil
2 eggs - room temperature
1/2 cup sour cream
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup walnuts- optional
Cream Cheese Frosting
6 oz cream cheese
6 tablespoons butter
2 1/2 cups icing sugar
1/2 teaspoon vanilla
Preheat the oven to 170c. Line an 8x8 inch square baking pan with parchment paper. Set it aside.
Beat the bananas and sugars until smooth. Add the oil, eggs, sour cream and vanilla. Beat well. Set it aside.
In another bowl: Combine the flour, baking powder, salt and cinnamon. Whisk well.
Slowly add the dry ingredients to the wet. Fold the dry ingredients in. Do not over mix.
Fold the walnuts into the cake batter.
Pour the cake batter into the prepared baking pan.
Bake the cake for 30-35 minutes. An inserted skewer will come out clean.
Remove it from the oven and allow it to cool to room temperature.
For the frosting: Combin the butter, cream cheese and vanilla in a bowl. Mix until smooth. Add the icing sugar and beat only until smooth. Do not over beea this mixture.
Frost the cake with an offset spatula.