Frosted Banana Cake
  • For the Cake:
  • ½ cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup mashed ripe bananas
  • ⅓ cup sour cream
  • 1 teaspoon lemon juice
  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup chopped pecans or walnuts
  • For the Frosting:
  • ½ cup butter, softened
  • 8 ounces block cream cheese, softened
  • 1 teaspoon vanilla
  • 3-1/2 cups powdered sugar, sifted
  • ¼ cup coarsely chopped pecans or walnuts (I toasted them first)
  1. Preheat oven to 360 degrees. (that's not a typo; it said 360, not 350). Grease a 9-by-5-inch bread pan. As I mentioned above, I used a long loaf pan, 13-by-4-1/2 inches and it worked great. You could probably make individual loaves if desired too. Whichever you choose, watch the baking time closely.
  2. For the cake: In a large bowl of electric mixer, cream together butter, sugar, and vanilla until light and fluffy, then add eggs one at a time. Beat until well combined. In a separate bowl mix together the mashed banana, sour cream, and lemon juice. In another bowl, sift together flour, baking powder, baking soda, and salt. Add half the banana mixture to the egg mixture, followed by half the flour mixture. Fold until well combined, then repeat with the remaining ingredients. Lastly, fold in the chopped nuts. Pour batter into prepared loaf pan and smooth top. Bake about 1 hour. (Note: my long loaf pan only took about 40 minutes. If you use the 9-by-5 pan, I would check it at 45 minutes and go from there. If you are making individual loaves, I would check them at 30 minutes.) When done, allow to cool in pan about 5 minutes, loosen edges and turn out to cool completely on wire rack before frosting.
  3. For Frosting: In large bowl of electric mixer, cream together butter, cream cheese, and vanilla until smooth. Add powdered sugar, ½ cup at a time, and beat on low speed until combined. When all powdered sugar is added, beat on high speed until frosting is smooth. Spread over top of cooled cake. Sprinkle with chopped nuts.
Recipe by The Culinary Cellar at