Banana Cake with Cream Cheese Frosting
This delicious banana cake, is simple, flavorful, and the best part is the thick layer of silky smooth cream cheese frosting!
Ingredients
Cake
- ½ cup unsalted butter 1 stick, room temperature
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 2 tablespoons Captain Morgan’s Spiced Rum
- 1 tablespoon vanilla extract
- 4 medium ripe bananas smashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Frosting
- 8 ounces cream cheese room temperature
- 4 tablespoons unsalted butter room temperature
- 1 teaspoon vanilla
- 2 teaspoons Captain Morgan's Spiced Rum
- 1 ½ pounds powdered sugar 6 cups
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Decorating
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 12 whole pecans
- 1 banana 1-2 whole bananas sliced
Instructions
- Preheat oven to 350°F. Grease a 9x13 baking dish with nonstick baking spray.
- Cream butter and sugar on low speed in the bowl of an electric mixer or stand mixer. Add eggs, mix well. Add rum and vanilla. Beat well to combine.
- Add flour, baking soda and salt. Mix until combined. Add bananas and beat until completely combined.
- Pour batter into prepared pan. Bake for 22-25 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Allow cake to cool completely.
- In the bowl of a stand mixer, combine cream cheese and butter. Beat on medium speed until light and fluffy. Add vanilla, rum, cinnamon, and nutmeg. Beat until well combined. With the mixer on low, add salt and powdered sugar (starting with about 1 pound and increasing as necessary to get a light fluffy frosting.
- Frost the cake.
- Whip heavy cream until soft peaks form. Add powdered sugar and continue whipping until stiff and pipeable. Score the cake into 12 even slices. Pipe a swirl of whipped cream in the center of each slice. Top with a banana slice and whole pecan.
- Serve and enjoy!
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Notes
Storage:
Store in an airtight container on the countertop for up to 3 days. Or wrap well in plastic wrap and freeze.
Notes:
Cake can be prepared, and even frosted, in advance. Store in the freezer, wrapped in plastic wrap, for up to 1 month. Thaw in the refrigerator overnight. Do not add whipped cream, pecan, and banana slice topping until just before serving.
Banana slices do not freeze well, but the cooked banana in the cake itself freezes just fine.
This is a rich, moist cake with decadent cream cheese frosting. The rum flavor is mild and can be omitted without substitution as needed.
Nutrition
Calories: 712kcal | Carbohydrates: 113g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 413mg | Potassium: 267mg | Fiber: 2g | Sugar: 90g | Vitamin A: 971IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 1mg
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