This tender banana cake is made even more indulgent with a honey cream cheese frosting. Despite the addition of the honey, the frosting is not overly sweet as the sugar has been scaled back. The combination of moist cake and creamy frosting will make this a much-requested recipe.
Ingredients:
Cake bars:
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup (1/2 stick) butter, softened
- 3/4 cup sugar
- 1 egg
- 1/2 cup (4 ounces) sour cream
- 1 teaspoon vanilla extract
- 1 medium-size ripe banana, mashed (about 1/2 cup)
Frosting:
- 4 ounces (1/2 block) cream cheese
- 1/2 cup (1 stick) butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons honey
Directions:
Preheat oven to 350 degrees F. Grease an 8 x 8-inch baking dish and set aside.
In a small bowl, whisk together flour, baking soda, and salt until well combined. Set aside.
In a medium bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 1 to 2 minutes. Add egg and mix well to incorporate. Add sour cream and vanilla and continue mixing until well blended. Add dry ingredients, about 1/3 at a time, beating at lowest speed briefly with each addition until dry ingredients are just barely incorporated. Fold in mashed banana by hand and stir until blended. Pour into a greased baking dish and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and center springs back to touch. Set aside to cool.
Meanwhile, to make the frosting, beat cream cheese and butter together in a bowl until smooth and creamy. Add powdered sugar and beat until sugar is absorbed. Add vanilla and honey and continue beating until frosting is smooth. Once the cake has cooled, frost in the pan, slice and serve
