Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Add the eggs, mashed bananas, and vanilla extract to the mixture. Beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, alternating with the sour cream. Mix until just combined.
- If using, fold in the chopped walnuts into the batter.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the frosting by mixing the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Once the cake is done, allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Frost the cooled cake with the cream cheese frosting before serving.
Notes
- For an extra flavor boost, add a teaspoon of cinnamon to the batter.
- This cake can be stored in the refrigerator for up to 5 days.
- Feel free to substitute the walnuts with pecans or chocolate chips if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg