This Simply Perfect Banana Cake needs no special bells or whistles – it’s just a straightforward, moist and soft banana cake with a luscious cream cheese frosting that’s delicious and anything but basic!
So the funniest thing happened to me recently.
I decided to get back into the online dating world because me working from home will not make a partner magically appear and suddenly help with dishes. (Though I wish). I realized I actually have to be proactive and you know, try some. So back to the online sites I went.
I matched with this guy who was an EMT and passed my rigorous litmus test of not being a total psycho… or so I thought.
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He asked to FaceTime me 6 times throughout our day-long conversation. I said no each time, finally saying I don’t like FaceTime. I mean, my own parents don’t even FaceTime me… why would I want to do that with a complete stranger? And around 8pm I stopped texting him because I have insomnia and cut off all tech at 8pm every night, for every one, no matter what. I like sleep – sue me. I let him know that evening I’m a grandma and would stop texting him, too, so it wasn’t like I dropped off the map suddenly.
In the morning I woke up to a barrage of texts from the guy asking me to FaceTime (again) and also saying “so you went to bed early I guess…………” complete with the million-mile long ellipses. When I texted him “yeah, I told you I was a grandma, lol!” he shot back, “am I supposed to be impressed that you go to bed early???” I said “uh, no, it’s not really impressive but I do it so I can sleep because I love sleep.”
You guys. He cancelled our date the following day because he got a “bad feeling” about the fact that I went to bed early. Um.
A guy dumped me because I liked to sleep. This is a new one for even me, and I’ve gone on a date with a convicted felon! < although I did not know that was the case until we were on the date.
So yeah, I guess I should update my dating info to let people know I like my sleep and will stop talking to them at 8pm. Don’t worry; I wasn’t upset or anything – we had talked for one day! I’m glad he showed off his weirdness early on. His loss! Maybe one day I’ll find a “grandpa” to match my grandma-ness and we can go to bed early together, ha!
In the meantime, I consoled myself with this Simply Perfect Banana Cake. Banana is one of my favorite flavors for everything – yogurt, snow cone, cake, pie, pudding… I just adore it so much. It’s so creamy and comforting to me. And since January is my birthday month, I am all about comforting favorites!
This cake is made from scratch and reminds me of one of my favorite childhood cakes, the Sara Lee brand banana cake. We could only ever find it at Smart & Final stores, but whenever my mom would pick it up, it was such a delicious treat. This has a cream cheese frosting that pairs beautifully with the moist, soft and tender banana cake.
You could obviously add in nuts to the cake batter or to top the frosting, or sprinkles, or extra accouterments, but I kinda thought this cake was perfect in its straightforward simplicity. It kinda didn’t need any bells and whistles since it was so perfect on its own. (Although it would be amazing with walnuts or pecans!).
Whether your birthday’s in January or not, make this cake and thank me later!
*adapted from Taste of Home
Simply Perfect Banana Cake
Author: Hayley Parker, The Domestic Rebel
Recipe type: Cakes/Cupcakes
This Simply Perfect Banana Cake needs no bells and whistles – it’s perfect on its own! Moist and tender with a soft crumb, it is packed with fresh banana flavor and topped with a silky smooth cream cheese frosting!
- FOR THE CAKE:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 & ½ cups mashed bananas (from about 2-3 medium-size bananas)
- 1 cup full-fat sour cream
- FOR THE FROSTING:
- ¼ cup butter, softened
- One 8-oz pkg cream cheese, softened
- 2 teaspoons vanilla extract
- 2 & ½ – 3 cups confectioners’ sugar
- Preheat oven to 350 degrees F. Liberally grease a 9×13″ rectangular baking pan with cooking spray; set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy and pale in color, about 2 minutes. Beat in the eggs, one at a time, beating well after each addition, followed by the vanilla extract. Beat in the baking soda, cinnamon and salt. Alternate adding in the flour with the mashed bananas and sour cream, until fully incorporated. Pour into the prepared pan and spread in an even layer.
- Bake for 30-40 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
- For the frosting: in a bowl of a stand mixer, cream together the butter, cream cheese, and vanilla extract until smooth, about 1 minute. Gradually add in the confectioners’ sugar, about 1 cup at a time, until frosting is light, fluffy, and spreadable. Spread the frosting evenly over the cooled cake. I like to refrigerate the cake for about an hour, covered, to set but it can totally be served right away. Store leftovers covered in the fridge.
Moist, tender and soft with real, fresh banana flavor and topped with the silkiest cream cheese frosting. So good!
Have a super sweet day!