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Old-Fashioned Banana Cake with Chocolate Cream Cheese Frosting
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Old-Fashioned Banana Cake with Chocolate Cream Cheese Frosting

A family favorite, this Old-Fashioned Banana Cake with Chocolate Cream Cheese Frosting is sure to win you over!

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 1 - 9" Layer Cake, 8-10 slices
Course: Cake, Others

Ingredients

  • 1 1/2 cups banana very ripe, mashed, about 4 large
  • 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 egg large
  • 2 teaspoons vanilla
  • 1 1/2 cups sour cream full-fat
For the Chocolate Cream Cheese Frosting:
  • cream cheese 8-ounce package, very soft; full-fat recommended but lower fat may work
  • 4 ounces butter unsalted, very soft
  • 3 cups confectioners' sugar sifted
  • 3/4 cup cocoa powder sifted
  • 1/4 teaspoon salt fine sea salt preferred but any variation will work
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream more only if needed

Instructions

    Cup of Yum
  1. 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!
  2. Mash bananas well and place them in a small bowl; set aside.
  3. In a medium-sized bowl combine the flour, baking powder, baking soda, salt and spices; set aside.
  4. In a large bowl combine the oil and brown sugar; beat well to combine; about 2 minutes.
  5. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla.
  6. 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.
  7. 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.
  8. Allow the cakes to cool in the pan for 20 minutes before transferring to a cooling rack to cool completely.
  9. While the cakes chill, you can make your frosting!
For the Chocolate Cream Cheese Frosting:
  1. 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.
  2. Spread frosting on cooled cake layers and decorate as desired.

Notes

  • Please use 3 cake pans if you do not own springform pans!