Best Banana Cake
Servings 20 pieces
Calories 378kcal
Ingredients
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1/2 cup vegetable or canola oil
- 1/2 cup sour cream
- 2 tsp pure vanilla extract
- 3 large eggs
- 3 medium overripe bananas mashed
- Frosting:
- 1 8 oz cream cheese softened
- 1/2 cup salted or unsalted butter softeed
- 2 tsp pure vanilla extract
- 3 cups powdered sugar
- heavy cream or half and half to thin frosting, if needed
- 1/2 cup toasted chopped pecans or walnuts
Instructions
- Preheat oven to 325°F. Spray with baking spray a 13 x 9 inch baking pan. Set aside.
- In a medium-size mixing bowl use a whisk to sift together the flour, baking powder, baking soda, cinnamon and salt.
- In a separate bowl whisk together granulated sugar, brown sugar, oil, sour cream, eggs and vanilla until sugar is dissolved. Whisk in mashed banana until well blended.
- Add wet ingredients to the dry whisking until fully combined. Pour into prepared pan.
- Bake for 40-45 minutes or until a tester inserted into the center shows moist crumbs.
- Cool completely on a baking rack or in fridge.
- Frosting: In a medium size mixing bowl using an electric mixer beat together cream cheese, butter, sugar and vanilla. Gradually add powdered sugar. Add cream or half and half 1 Tbsp at a time to thin, if desired.
- Frost cooled cake, sprinkle top with toasted pecans or walnuts. Store chilled.
Notes
To Toast Nuts: Spread in a single layer on a baking sheet. Toast for 6-8 minutes in a 350°F preheated oven until fragrant. Cool completely.
Nutrition
Serving: 1serving | Calories: 378kcal | Carbohydrates: 54g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 170mg | Potassium: 172mg | Fiber: 1g | Sugar: 36g | Vitamin A: 214IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg