Fluffy, moist banana cake covered in a smooth chocolate cream cheese frosting.
You know how you've been wondering what to do with those over-ripe bananas on your counter? The ones that you've almost given up hope for? Have no fear! This is what you've been waiting for.
Over ripe bananas are perfect for baking with. That's when they are the sweetest, and the easiest to mash up! Mix them into baked goods for a delicious banana flavor, and super moistness! I think I just made that word up.
**Tip** Whenever you have bananas that are past their eating prime, peel them and stick them in a freezer bag in the freezer until you're ready to use them. I've had bananas in the freezer for months before using them, and they're perfectly fine!
While I usually go for banana bread when there are brown bananas around, this time I felt like something different.
Let there be banana cake!
What makes this banana cake so good is how moist and fluffy it is. It's different from banana bread in that it is not as dense. It's light and fluffy, and a tad sweeter.
Slathered in a rich chocolate cream cheese frosting to contrast with the sweetness, and you've got the perfect combination. It's basically chocolate chip banana bread in cake form.
It makes one layer, so you don't have to stock up on ripe bananas! It uses one ripe banana. The more bananas you have, the more layers you can make. Simplicity---You're welcome!
Perfect for when you want a banana layer cake, you can double, triple, even quadruple this recipe to fit your needs.
Sometimes it's nice to have a simple one layer cake though!
B-A-N-A-N-A-S! Does anyone else start singing Gwen Stefani in their head when they type out "bananas"?
Banana Cake Recipe:
1/2 stick of butter, softened
1/2 cup sugar
1/2 tsp vanilla
1/3 cup sour cream
3/4 cup flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup mashed banana (about 1 banana)
Banana Cake Directions:
Preheat oven to 350. Grease an 8 or 9-inch round pan.
Cream the butter and sugar together until light and fluffy; 5 minutes.
Mix in the egg and vanilla until well incorporated. Scrape down the sides of the bowl.
Mix in sour cream.
In a separate bowl, combine flour, baking powder, and salt.
Slowly mix the dry ingredients into the wet mixture, mixing only until fully incorporated.
Pour batter into prepared pan, and bake at 350 for 17-19 minutes, until a toothpick comes out mostly clean.
Let cool before removing from pan.
Frost with chocolate cream cheese frosting and top with chopped walnuts.