Ingredients:

  • 1.5 cups overripe bananas, mashed smooth (approx. 3-4 large)
  • 250g all-purpose flour
  • 200g granulated white sugar
  • 100g packed light brown sugar
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1.5 tsp ground cinnamon
  • 180ml neutral oil (canola or vegetable)
  • 120g full-fat sour cream, room temperature
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 225g full-fat block cream cheese, softened
  • 115g unsalted butter, softened
  • 360g sifted confectioners' sugar

Instructions:

  1. Preheat your oven to 180°C (350°F) and grease your 9x13 pan with oil or butter.
  2. In a medium bowl, smash the bananas until they are a smooth, liquid consistency with very few lumps.
  3. Whisk the 180ml oil, 120g sour cream, 2 eggs, and 2 tsp vanilla into the bananas until the color is uniform.
  4. Stir in the 200g white sugar and 100g brown sugar. Whisk for 1 full minute to start dissolving the granules.
  5. In a separate bowl, combine the 250g flour, leaveners, salt, and 1.5 tsp cinnamon until no streaks remain.
  6. Fold the dry ingredients into the wet until just combined. Stop the second the flour streaks disappear.
  7. Pour into the pan and bake for 35 minutes until a toothpick comes out with only a few moist crumbs.
  8. Let the cake sit in the pan for at least 1 hour.
  9. Beat the 225g cream cheese and 115g butter until smooth, then gradually add 360g sugar and vanilla until light and fluffy.
  10. Spread the frosting over the cooled cake in a thick, even layer.