1 1/2cupsVERY RIPE bananas, mashed (about 4 large bananas)
3cupscake flour (see post for homemade alternative)
1 1/2teaspoonsbaking soda
2sticks butter, at room temperature
1cuplight brown sugar, packed
4large eggs, at room temperature
3/4cupfull-fat sour cream
For the Salted Honey Peanut Butter Frosting:
8ouncesfull-fat cream cheese, very soft
4ounces(1 stick) unsalted butter, very soft
1cupcreamy peanut butter
1/2teaspoonflaky sea salt
Preheat oven to 350° (F). Grease and flour two 9" spring form pans OR three 9" round cake pans. The spring form 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 bowl, mix flour, baking powder, baking soda, cinnamon and salt; set aside.
In a large bowl using a handheld electric mixer, or using a standmixer fitted with the paddle attachment, beat butter, vanilla, and both sugars until light and fluffy; about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition.
On low speed, beat in the flour mixture alternately with the sour cream and milk. Fold in bananas.
Divide batter evenly among the prepared pans and bake in preheated oven for 35 minutes, or until a cake tester inserted in center comes out clean. Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
While the cakes cool, you can make the frosting.
For the frosting:
In a large bowl using a handheld electric mixer, or using a standmixer fitted with the paddle attachment, beat the cream cheese, butter, and peanut butter until smooth; about 2 minutes. Add honey and sea salt. Reduce speed to low and add in confectioners' sugar, one cup at a time. Beat on low speed until combined, then add in the heavy cream. Increase speed to medium-high and beat frosting until fluffy; about 3-4 minutes. Spread on cooled cake.
*The frosted cake will stay fresh, when stored in the refrigerator, for 3 days. *recipe and photographs updated 4/16/2016