Banana Cake with Cream Cheese-Sour Cream Frosting


The baking possibilities are endless when you have a bunch of browning bananas sitting on the counter.  These possibilities come few and far between as my family gobbles up the bananas before they've gotten a chance to transform into a baker's perfect canvas.

This week was different though, after visiting Bunny's Warm Oven and seeing this Banana Cake, I knew I had to make it.  It took lots of sneaking around, hiding the bananas from my family, but I persevered.  The reward?  This unbelievably delicious Banana Cake with Cream Cheese-Sour Cream Frosting.  This cake takes banana baked goods to a whole new level of yumminess.

I'm also sending this cake over to Susan at Sticky, Gooey, Creamy, Chewy for her virtual Blogiversary Party happening this week.  I hope she likes it.

Let's make it together so you can all have a piece.




Here's what you'll need for the cake: All-purpose flour, baking soda, baking powder, salt, unsalted butter, fresh lemon juice, ripe bananas, eggs, granulated sugar and sour cream.




In a medium bowl, combine 2 cups all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon salt.  Set aside.




Using an electric mixer, beat 1/2 cup butter and 1-1/2 cups granulated sugar in a large bowl until fluffy, about three minutes.  Add 2 eggs, beat another minute.  Mix in 3/4 cup sour cream, 1-1/3 cups bananas and 2 Tablespoons lemon juice until combined.

Stir in dry ingredients to wet ingredients until combined.  Do not over stir.




Add the batter to a 9 x 13 x 2 pan that has been lightly buttered and floured.  Smooth the top with the back of a spoon.  Bake in the oven at 350 degrees for 30-35 minutes or until a toothpick inserted into the middle of the cake comes out clean.




Out of the oven it will look brown from the bananas.  It smells so good at this point.

While it's cooling, let's make the frosting.




Here's what you will need: Confectioner's sugar, sour cream and cream cheese.




Beat 1/2 cup sour cream, 2/3 cup confectioner's sugar and 8 ounces cream cheese in a large bowl until well blended.  Spread the frosting over the cooled cake.




For the kids I left the frosting plain, without any toppings.  They liked that.




For me and the Boar, I wanted something more.  Walnuts and chocolate chips got the job done.  Dang, it's good.

Banana Cake
adapted from Bunny's Warm Oven where she got it from Epicurious

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1-1/2 cups granulated sugar
2 large eggs
3/4 cup sour cream
1-1/3 cups mashed ripe bananas (about 3 large)
2 Tablespoons fresh lemon juice
Chopped walnuts (optional)
Chocolate Chips (optional)

In a medium bowl, combine all-purpose flour, baking soda, baking powder and salt.  Set aside.

Using an electric mixer, beat butter and granulated sugar in a large bowl until fluffy, about three minutes.  Add eggs, beat another minute.  Mix in sour cream, bananas and lemon juice until combined.

Stir in dry ingredients to wet ingredients until combined.  Do not over stir.

Add the batter to a 9 x 13 x 2 pan that has been lightly buttered and floured.  Smooth the top with the back of a spoon.  Bake in the oven at 350 degrees for 30-35 minutes or until a toothpick inserted into the middle of the cake comes out clean.

Cream Cheese-Sour Cream Frosting
adapted from Bunny's Warm Oven where she got it from Epicurious

1 (8 ounce) package cream cheese, room temperature
2/3 cup confectioner's sugar
1/2 cup sour cream

Beat sour cream, confectioner's sugar and cream cheese in a large bowl until well blended.  Spread the frosting over the cooled cake.  Add walnuts and chocolate chips if you want.

Keep the cake refrigerated since the frosting is made with perishable items.  I have to say this cake eaten cold tastes wonderful.  I can't describe it.

Have a piece and call me in the morning.

Posted by Noble Pig at Tuesday, September 16, 2008 12:07 AM
Categories: .Desserts

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