Banana Cake with Cream Cheese Frosting

Instructions

Get ready to bake

Position the oven rack in the center of the oven. Preheat to 350°F degrees.

Grease and flour two round cake pans. I add a round of parchment paper to the bottom of each pan. I love the pre-cut parchment rounds.

Make the batter

Mash the bananas in another bowl. I use a flat bottomed bowl and a potato masher. Add the sour cream and the vanilla to mashed bananas. Mix well. Set aside.

Whisk the dry ingredients together in a medium bowl (flour, baking powder, baking soda, and salt). Set aside.

Beat the sugar and butter together in a large bowl using an electric mixer. Beat for at least 5 to 10 blended.

Add the eggs and egg yolks. Continue beating until well blended.

Alternately, add the mashed bananas and flour mixture to the wet mixture. Add half the bananas and half the flour and mix until everything is incorporated. Then, add the remaining banana and flour. Mix again. Do not overmix.

Bake

Pour half of the batter into each prepared pan. (I use a food scale to measure).

Bake for 35 to 50 minutes until a toothpick inserted into the center comes out clean. The internal temperature of the cake should be about 200°F (93). Oven temperatures can vary greatly. For best results, use a probe thermometer.

Cool the cake

Let the cakes cool for 10 minutes and flip onto a wire rack. Before frosting, allow the cake to cool on a wire baking rack for several hours.

Cream Cheese Frosting

Beat the cream cheese, butter and vanilla together using an electric mixer.

Add the salt, and then the sifted powdered sugar, one cup at a time.

Beat until smooth after each addition. Add a little heavy cream to think the frosting, if needed

Dessert