Ingredients:

  • 1/2 cup unsalted butter, softened (113g)
  • 1 cup brown sugar, packed (200g)
  • 2 large eggs, room temperature
  • 1 1/2 cups overripe bananas, mashed (340g)
  • 1 tsp vanilla extract (5ml)
  • 2 cups all-purpose flour (250g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp salt (3g)
  • 1/2 cup full fat sour cream (120g)
  • 8 oz cream cheese, brick style, softened (225g)
  • 1/4 cup unsalted butter, softened (57g)
  • 3 cups powdered sugar (360g)
  • 1 tsp vanilla extract (5ml)
  • 1 tbsp heavy cream (15ml)

Instructions:

  1. Beat the softened butter and brown sugar on medium-high until the mixture looks pale and fluffy.
  2. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla.
  3. Sift in the flour, baking soda, and salt. Fold in the sour cream using a spatula until no streaks of flour remain.
  4. Grease a 9x13-inch baking pan and line it with parchment paper.
  5. Pour the batter into the pan and bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack until completely cold.
  7. Beat the cream cheese and butter until velvety. Gradually add powdered sugar and vanilla, then stir in heavy cream.
  8. Spread a thick layer of frosting across the top of the cooled cake using an offset spatula.