Banana Snack Cake
Source: adapted from Ina Garten
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 eggs, at room temperature
3 very ripe bananas, mashed
1/2 cup sour cream
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup coarsely chopped walnuts (optional)
Frosting:
6 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners' sugar (1/2 pound)
Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round or 8x8 square cake pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars together. On slow speed, beat in eggs then add the bananas, sour cream, and vanilla. Mix until smooth.
In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
Frosting: Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.
Spread the frosting thickly on the top of the cake. Makes 8 servings