Old-Fashioned Banana Cake with Chocolate Cream Cheese Frosting
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Old-Fashioned Banana Cake with Chocolate Cream Cheese Frosting
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A family favorite, this Old-Fashioned Banana Cake with Chocolate Cream Cheese Frosting is sure to win you over!
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Ingredients
- 1 1/2 cups VERY RIPE bananas, mashed (about 4 large bananas)
- 4 cups flour (not packed)
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 cup vegetable oil (coconut oil may also be used)
- 2 cups light brown sugar, packed
- 5 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups full-fat sour cream
For the Chocolate Cream Cheese Frosting:
- (1) 8 oz Package Cream Cheese (I recommend full-fat but lower fat may work), very soft
- 4 ounces unsalted butter, very soft
- 3 cups confectioners' sugar, sifted
- 3/4 cup cocoa powder, sifted
- 1/4 teaspoon salt (I love using fine sea salt but any variation will work)
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream, more only if needed
Instructions
- Preheat oven to 350° (F). Grease and flour two 9" springform pans OR three 9" round cake pans. *The springform pans are deep enough to hold the batter split in two, but if you don't own them, just make it into three cakes - we don't want oven overflow!
- Mash bananas well and place them in a small bowl; set aside.
- In a medium-sized bowl combine the flour, baking powder, baking soda, salt and spices; set aside.
- In a large bowl combine the oil and brown sugar; beat well to combine; about 2 minutes.
- Beat in eggs, one at a time, beating well after each addition. Stir in vanilla.
- On low speed (or very slowly if mixing by hand) add in the flour mixture alternately with the sour cream. Using a rubber spatula, fold in bananas just until combined.
- Pour batter into prepared pans and bake in preheated oven for 45-60 minutes, or until a cake tester inserted in center comes out clean.
- Allow the cakes to cool in the pan for 20 minutes before transferring to a cooling rack to cool completely.
- While the cakes chill, you can make your frosting!
For the Chocolate Cream Cheese Frosting:
- Combine the cream cheese and butter in a large bowl or in the bowl of a stand mixer. Using a handheld electric mixer or the paddle attachment on the stand mixer, beat the butter and cream cheese on medium-high speed until light and fluffy, scraping down the sides of the bowl as needed; about 2 minutes. Reduce the mixer speed to low and gradually add in the sifted confectioners' sugar and cocoa powder. Add in the salt, vanilla, and heavy cream and beat on medium-high speed for 2 full minutes. If the mixture appears too thick, add more cream, one tablespoon at a time, until desired consistency has been reached.
- Spread frosting on cooled cake layers and decorate as desired.
Notes
- Please use 3 cake pans if you do not own springform pans!
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