Ingredients:

  • 3 large overripe bananas (approx. 450g)
  • 2 cups all-purpose flour (250g)
  • 1/2 cup unsalted butter, melted and cooled (113g)
  • 3/4 cup granulated sugar (150g)
  • 1/2 cup light brown sugar, packed (100g)
  • 2 large eggs, room temperature
  • 1/2 cup full-fat sour cream (120g)
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp fine sea salt
  • 8 oz full-fat brick cream cheese, softened (226g)
  • 1/2 cup unsalted butter, softened (113g)
  • 3 cups powdered sugar, sifted (360g)
  • 1 tsp vanilla bean paste or extract
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 180°C. Grease your pan thoroughly with butter.
  2. Mash the 450g bananas in a bowl until they are almost liquid with only tiny lumps remaining.
  3. Whisk the 113g melted and cooled unsalted butter with the 150g granulated sugar and 100g brown sugar. Add the eggs one at a time, followed by the 120g sour cream and 2 tsp vanilla. Whisk until the mixture is glossy and smooth.
  4. In a separate bowl, whisk the 250g flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet banana mixture. Fold gently until just combined.
  5. Pour the batter into the prepared pan. Bake for 45 minutes until the center is set and a toothpick comes out clean. The edges should be a deep golden brown and starting to pull away from the pan.
  6. Transfer the pan to a wire rack. Let it cool completely. Wait at least 2 hours.
  7. Beat the 226g softened cream cheese and 113g softened unsalted butter until pale and fluffy. Add the 360g powdered sugar one cup at a time on low speed. Increase speed and whip for 3 minutes until it looks like a cloud.
  8. Dollop the frosting onto the cooled cake. Use an offset spatula to swirl it to the edges.