Ingredients:
- 1 ½ cups (192g) all-purpose flour, plus more for dusting
- 1 teaspoon baking soda (5g)
- ½ teaspoon ground cinnamon (1g)
- ¼ teaspoon ground nutmeg (0.5g)
- ¼ teaspoon salt (1.5g)
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract (5 ml)
- 3 ripe bananas, mashed (approximately 1 ½ cups / 340g)
- ½ cup (120ml) sour cream or Greek yogurt
- 8 ounces (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract (5 ml)
- 2 tablespoons (30 ml) milk or heavy cream, more if needed for consistency
- Optional: ¼ cup (30g) chopped walnuts or pecans, for garnish
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or Greek yogurt, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the mashed bananas.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually beat in the sifted powdered sugar until smooth. Stir in the vanilla extract and milk or cream until the desired consistency is reached.
- Once the cake is completely cool, frost it evenly with the cream cheese frosting. Sprinkle with chopped walnuts or pecans, if desired.
- Slice and serve.