Ingredients:

  • 1.5 cups mashed ripe bananas (approx. 3-4 medium bananas)
  • 2 cups all-purpose flour
  • 1 cup light brown sugar, packed
  • 0.5 cup granulated sugar
  • 0.5 cup unsalted butter, melted and cooled
  • 0.25 cup sour cream
  • 2 large eggs, room temperature
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 0.5 tsp salt
  • 2 tsp pure vanilla extract
  • 1 cup chopped toasted walnuts
  • 8 oz full-fat brick cream cheese, cold
  • 0.5 cup unsalted butter, slightly softened
  • 3 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 pinch sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment paper. In a small bowl, mash the bananas until mostly smooth with small chunks remaining.
  2. In a large bowl, whisk the melted butter with brown sugar and granulated sugar until smooth. Whisk in the eggs one at a time, followed by the vanilla, sour cream, and mashed bananas.
  3. Sift the flour, baking soda, baking powder, cinnamon, and salt directly over the wet ingredients. Gently fold with a spatula until just combined.
  4. Toast the walnuts: Spread the chopped walnuts on a baking sheet and toast in the preheated oven for 5-7 minutes, or until fragrant. Let cool slightly. Fold the toasted walnuts into the batter. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow the cake to cool completely on a wire rack before frosting.
  6. To make the frosting: Using an electric hand mixer, beat the cold cream cheese and slightly softened butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat on medium-high until thick and creamy.
  7. Spread the frosting evenly over the cooled cake and top with extra walnuts if desired.