I’d made many banana breads and muffins before but I had never made banana cake, so I started looking for recipes. I noticed a lot of them mentioned cream cheese frosting. Really? I thought. Cream cheese frosting on a banana cake? Well, I was definitely going to try that! Any excuse to make cream cheese frosting is a good one.
So I used the fantabulous cream cheese frosting recipe from Bill’s Big Carrot Cake, with a few tweaks, and wow, that was one good cake! So if you have a few over ripe bananas, and you need an excuse to make cream cheese frosting, this cake is for you!
Adapted from Allrecipes
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup unsalted butter, softened
1 cup white sugar
4 ripe bananas, mashed
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
In a medium bowl, mix together the flour, baking soda, salt, cinnamon and nutmeg; set aside.
Cream together the butter and the sugar.
Add eggs one at a time, beating well in between each addition. Add bananas and vanilla extract; mix well. Add the dry ingredients and mix thoroughly. Pour batter into the prepared pans.
Bake at 375 degrees F (190 degrees C) for 30 minutes. Cool and frost cake.
Cream Cheese Frosting
Adapted from Baking From My Home To Yours by Dorie Greenspan
4 ounces low-fat cream cheese, room temperature
1/2 stick ( 4 tablespoons) unsalted butter, at room temperature
1/2 pound or about 2 cups confectioners' sugar, sifted
1/2 to 1 tablespoon fresh lemon juice or 1/4 teaspoon pure lemon extract
Finely chopped toasted pecans and toasted pecan halves
In a large bowl, working with your mixer of choice, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioner’s sugar and keep beating until the frosting is very smooth. Beat in the lemon juice or extract.
Frost the cake and decorate the sides with the chopped pecans and the top with the pecan halves.