With warm, comforting cinnamon, nutmeg, allspice, and cloves, the spices in this super-moist banana cake get deeper and richer with time. The sweet and tangy cream cheese frosting is the literal icing on top!
Yield: 12
Ingredients
Banana Spice Cake
1/2cupunsalted butterroom temperature [1 stick]
1 1/2cupsgranulated sugar
2large eggs
1 1/2cupsmashed ripe bananasabout 3 large
1cupsour cream
2cupsall-purpose flour
1teaspoonbaking soda
1/2teaspoonbaking powder
2teaspoonsground cinnamon
1teaspoonground allspice
1/2teaspoonfreshly grated nutmeg
Pinchground cloves
1/2teaspoonfine-grain sea saltor table salt
Cream Cheese Frosting
8ouncescream cheeseone block; room temperature
3tablespoonsunsalted butterroom temperature
2cupspowdered sugar
1/2teaspoonpure vanilla extract
Pinchfine-grain sea salt
1teaspoonmilkonly if needed for thinning the icing to a spreading consistency
Equipment
Stand mixer
9x13 baking pan
Instructions
Preheat the oven to 350 degrees Fahrenheit. Butter and flour a 13-inch x 9-inch baking pan or spray it with non-stick spray.
In a medium bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Set aside.
In the bowl of a stand mixer fitted with the beater blade attachment or in a large bowl using an electric mixer, beat together the butter and sugar on medium speed until pale and fluffy, about 1 - 2 minutes. Add the eggs one at a time and mix until well incorporated. Mix in the sour cream and the bananas.
Pour in the flour mixture, a little bit at a time, beating continuously until well-incorporated.
Spread batter into the prepared pan.
Bake for 25-30 minutes, or until the top of the cake is golden and a toothpick or tester inserted into the center comes out clean. Remove the cake from the oven and place on a wire rack to cool to room temperature.
To make the frosting, fit a stand mixer with the beater attachment or use a large bowl and an electric hand mixer. On medium speed, beat together the cream cheese and butter until smooth. Turn the mixer to low and gradually add the powdered sugar. Once all the powdered sugar has been added, increase the speed to medium and beat for another 30 seconds. Add the vanilla and pinch salt; beat for another minute or so until smooth. If the frosting seems too stiff to spread, add a little milk (a teaspoons at a time)
Spread frosting onto the cooled cake. Cut into 12 pieces for serving.
Notes
Cover and store leftover cake in the refrigerator; it keeps well (and keeps getting better) for 3 - 4 days.