1. Preheat the oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with parchment paper if desired.
2. Prepare the dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
3. Cream the butter and sugar
In a large bowl, beat the softened butter, granulated sugar, and brown sugar for about 2–3 minutes, until light and creamy.
4. Add the eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract.
5. Add the bananas
Stir in the mashed bananas and sour cream until everything is well combined.
6. Combine the batter
Gradually add the dry ingredients to the banana mixture. Mix just until combined.
Be careful not to overmix, as this can make the cake dense.
Fold in the chopped nuts if using.
7. Bake
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool completely
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Transfer to a cooling rack and allow it to cool completely before frosting.
9. Make the frosting
Beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, mixing until fluffy. Add the vanilla extract.
If the frosting is too thick, add milk 1 tablespoon at a time until you reach a smooth, spreadable consistency.
10. Frost the cake
Spread the cream cheese frosting evenly over the completely cooled banana cake.
11. Add the finishing touches
Arrange fresh banana slices over the frosting and sprinkle with chopped walnuts or pecans if desired.
12. Slice and serve
Cut into squares and serve immediately, or refrigerate for 30–60 minutes for a firmer frosting.
Tip: The best banana flavor comes from bananas that are heavily speckled or mostly brown. They’re sweeter, softer, and perfect for baking.
See more on the next page
