This fluffy banana cake with cream cheese frosting is simple to make than most cakes. Banana cakes are one of the easiest sugary sweet that you can make for anyone. If you need an emergency dessert that you can whip up without too much of a hassle, then this recipe is for you. Most of its ingredients can be found in your kitchen pantry. It’s the most convenient thing that you can ever make which your guests will surely love.
Check out what our friends from Lovely Little Kitchen have to say about this recipe:
“If you haven’t tried this banana bread/cake recipe yet, I think the crumb is just perfect! I love what crushed up sliced almonds does for the texture too, giving each bite the most delicate crunch. No matter what kind of baker you are, I think you’ll LOVE it!”
You’ll definitely loves this. Banana cake is up there in the cake ladder with the classic chocolate, vanilla, or red velvet. There is no “season” for this particular type of cake. You can make this cake anytime you want to and serve this to anyone too.
Ingredients
FOR THE BANANA CAKE
1/2 cup Land O Lakes butter (1 stick) softened
1 1/4 cup Domino granulated sugar
2 Eggland’s eggs
1 teaspoon McCormick vanilla extract
1 cup banana pulp mashed (about 3 ripe bananas)
1/4 cup plain Great Value nonfat Greek yogurt or sour cream
1 1/2 cup Gold Medal all-purpose flour
1 teaspoon Clabber Girl baking soda
1/4 teaspoon Morton salt
1 1/4 cup Oh! Nuts nuts, divided
FOR THE FROSTING
6 ounces Philadelphia cream cheese, very soft
2 tablespoons Land O Lakes butter, very soft
2/3 cup Domino powdered sugar
1/3 cup Borden heavy cream
1 teaspoon McCormick vanilla extract
Instructions
Preheat oven to 350 degrees. Prepare a 9 by 9-inch baking pan by spraying with nonstick spray, and lining with parchment paper. Let two ends of the parchment paper hang over the edge of the pan for easy removal later.
In the bowl of an electric mixer, cream butter and sugar together on medium speed. Add eggs one at a time, mixing in between.
Add vanilla extract, banana pulp, and yogurt or cream, and mix well.
In another medium bowl, mix flour, baking soda, and salt. Slowly add the flour mixture to the batter and mix together on low speed. Add 1 cup of crushed, sliced almonds and mix to incorporate.
Pour the batter evenly into the prepared pan and bake at 350 degrees for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top will be brown.
Remove the pan from the oven, and let cool for 10 minutes. Remove the cake from the pan to a cooling rack, and allow to cool completely before frosting.
FOR THE FROSTING
In the bowl of an electric mixer, whisk cream cheese, butter, and powdered sugar together until smooth and creamy. Add heavy cream and vanilla extract, and whisk for a minute or so on high speed, until the frosting is light, fluffy and smooth. Spread over cooled banana cake. Sprinkle remaining 1/4 cup crushed almonds over the frosting.
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Quick Tip: If you are not serving immediately, you can use the parchment paper liner to place the cake back into the pan, and cover.
Thanks again to Lovely Little Kitchen for this amazing recipe.
