1 1/2cupsVERY RIPE bananas, mashed (about 4 large bananas)
4cupsflour (not packed)
2teaspoonsbaking powder
1 1/2teaspoonsbaking soda
1teaspoonsalt
1teaspooncinnamon
1/4teaspoonnutmeg
1/4teaspoonground ginger
1cupvegetable oil (coconut oil may also be used)
2cupslight brown sugar, packed
5large eggs
2teaspoonsvanilla
1 1/2cupsfull-fat sour cream
For the Chocolate Cream Cheese Frosting:
(1) 8 oz Package Cream Cheese (I recommend full-fat but lower fat may work), very soft
4ouncesunsalted butter, very soft
3cupsconfectioners' sugar, sifted
3/4cupcocoa powder, sifted
1/4teaspoonsalt (I love using fine sea salt but any variation will work)
1teaspoonvanilla extract
1tablespoonheavy cream, more only if needed
Instructions
Preheat oven to 350° (F). Grease and flour two 9" springform pans OR three 9" round cake pans. *The springform pans are deep enough to hold the batter split in two, but if you don't own them, just make it into three cakes - we don't want oven overflow!
Mash bananas well and place them in a small bowl; set aside.
In a medium-sized bowl combine the flour, baking powder, baking soda, salt and spices; set aside.
In a large bowl combine the oil and brown sugar; beat well to combine; about 2 minutes.
Beat in eggs, one at a time, beating well after each addition. Stir in vanilla.
On low speed (or very slowly if mixing by hand) add in the flour mixture alternately with the sour cream. Using a rubber spatula, fold in bananas just until combined.
Pour batter into prepared pans and bake in preheated oven for 45-60 minutes, or until a cake tester inserted in center comes out clean.
Allow the cakes to cool in the pan for 20 minutes before transferring to a cooling rack to cool completely.
While the cakes chill, you can make your frosting!
For the Chocolate Cream Cheese Frosting:
Combine the cream cheese and butter in a large bowl or in the bowl of a stand mixer. Using a handheld electric mixer or the paddle attachment on the stand mixer, beat the butter and cream cheese on medium-high speed until light and fluffy, scraping down the sides of the bowl as needed; about 2 minutes. Reduce the mixer speed to low and gradually add in the sifted confectioners' sugar and cocoa powder. Add in the salt, vanilla, and heavy cream and beat on medium-high speed for 2 full minutes. If the mixture appears too thick, add more cream, one tablespoon at a time, until desired consistency has been reached.
Spread frosting on cooled cake layers and decorate as desired.
Notes
Please use 3 cake pans if you do not own springform pans!
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature