Best Ever Banana Cake
This banana cake turns out so moist and fluffy--and it's not overly sweet like so many other recipes. Covered with a smooth as silk cream cheese frosting, it's perfect for birthdays, holidays or just any day!
Ingredients
CAKE
- ⅓ cup butter, soft
- ⅓ cup vegetable oil
- 1½ cups sugar
- 4 eggs
- ½ cup sour cream
- 2 teaspoons vanilla
- 4 bananas, ripe
- 3 cups all purpose flour
- 2 teaspooons baking soda
- ½ teaspoon salt
CREAM CHEESE FROSTING
- 1 package cream cheese, softened 8 ounces
- ½ cup butter, soft
- 3-4 cups confectioner's sugar
- 2 teaspoons vanilla
- ½ teaspoon salt
Instructions
FOR THE CAKE
- Preheat oven to 350℉/177℃. Grease two 8 inch round cake pans and line with parchment paper.
- In a large bowl, cream butter. Add sugar gradually and beat until light, about 1 minute. Add oil and eggs, one at a time, beating well after each addition. Now beat in sour cream, scraping sides of the bowl as needed to incorporate well. Beat in vanilla.
- In a separate bowl, mash bananas with a fork very well until smooth. You do not want any chunks of banana remaining. Add to the butter mixture and blend well.
- Add flour, baking soda and salt. Mix in by hand using a rubber spatula, scraping the sides of the bowl well. Do not over mix. Once the batter is well incorporated, divide evenly among the 2 prepared pans. Bang the pans a couple of times to release any air bubbles.
- Bake cakes for 30-35 minutes or until golden and cake tester inserted comes out clean. Cool cakes in the pans on wire racks for 10-15 minutes before turning out. Remove parchment paper and allow to cool on the racks completely before frosting.
FOR THE FROSTING
- In a medium bowl combine the cream cheese and butter. Beat well until fluffy and smooth, about 1 minute. Add confectioner's sugar gradually, scraping down sides of bowl often to ensure all sugar gets blended in. You may not need all of the sugar called for in the recipe, it just needs to be a spreadable consistency that holds its shape.
- Add vanilla and salt. Continue creaming frosting for another 3 minutes or until it turns a very light color and becomes very fluffy. Add more confectioner's sugar if necessary as you do not want the frosting to be too soft. Frost the completely cooled cakes by using just over ⅓ in the middle and the remaining frosting on the top and sides. Keep cake refrigerated.