Best Banana Cake is super moist and flavor packed! Topped with smooth, sweet cream cheese frosting! Made with real bananas, this easy to make cake is the perfect year round dessert.
Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish with butter or non-stick spray, set aside.
In a large bowl whisk together the flour, baking soda, cinnamon and salt.
In a second large bowl (if using hand mixer) or in the bowl of your stand mixer beat together the softened butter and both sugars for 2-3 minutes on medium speed until smooth.
Add in the mashed banana, eggs, sour cream and vanilla extract and beat on medium for 3-4 minutes until everything is very well mixed.
Add the dry ingredients to the wet mixture and fold together with a spatula just until everything is moistened, do not over mix.
Pour the mixture into the prepared baking dish and bake in the preheated oven for 30-35 minutes until a toothpick inserted near the center of the cake comes out clean.
Allow the cake to cool completely before frosting.
FOR THE FROSTING:
Beat all ingredients together in a large bowl with hand mixer or in your stand mixer fitted with the paddle attachment on medium speed for about 3-4 minutes until very smooth.
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Notes
NOTE ON MOIST BANANA CAKE: Make sure you mash your bananas very well and do not omit the sour cream, this is what keeps the cake moist.NOTE ON STORING: Kept in an airtight container at room temperature, this frosted Banana Cake will stay fresh for one day and should be eaten as soon as possible. You can keep it fresh for a little longer if kept in an airtight container in the fridge, where it can last for up to 5 days.