Banana Cake with Cream Cheese Frosting
This Banana Cake is the best way to use up those bananas on your counter. The cake comes out so moist and the cream cheese frosting is amazing!
Servings: 24 slices
Calories: 281kcal
Equipment
- Jelly Roll Pan
- Hand Mixer
- Mixing Bowls
Ingredients
- 1/2 cup butter softened
- 1 1/2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 medium bananas mashed
For the Cream Cheese Frosting
- 1/4 cup butter softened
- 8 ounces cream cheese softened
- 1 teaspoon vanilla
- 1 pound powdered sugar
Instructions
- Preheat oven to 350. Grease a 10x15 jelly roll pan and set aside. In a large bowl, cream butter and sugar together until light and fluffy - about 2-3 minutes.
- Add eggs one at a time, mixing each egg in completely before adding the next. Fold in sour cream and vanilla.
- In a separate bowl, combine flour, salt, and baking soda. Slowly add the dry ingredients to the wet ingredients.
- Mix in mashed bananas.
- Spread the batter onto the jelly roll pan. Bake for 20-22 minutes, until slightly golden brown.
- Cool completely before frosting.
For the Cream Cheese Frosting
- Cream together butter, cream cheese, and vanilla. Slowly add powdered sugar until frosting is desired consistency.
- Spread over the cake.
- Slice and serve. Store leftovers covered in the fridge.
Video
Notes
- Optional add-ins: chocolate chips, chopped nuts, raisins
- Optional toppings: pecans or walnuts, ground cinnamon
- This cake can also be frozen for up to 3 months.
Nutrition
Serving: 1slice | Calories: 281kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 237mg | Potassium: 96mg | Fiber: 1g | Sugar: 33g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg