Banana Cake with Cream Cheese Frosting

I have a bad habit of buying a big bunch of bananas and then not eating them before they get brown and mushy.  Because of this I have to use them for baking.  Not a big problem, but I get tired of the same old banana bread and banana muffins so that is how this recipe was born.  I was inspired by a similar recipe that I found on Pinterest.  This cake is moist and dense and would make a great breakfast or brunch item.

Banana Cake with Cream Cheese Frosting

2 cups flour

2 tsp baking powder

1/2 tsp salt

4 Tbsp butter, softened

2 Tbsp oil

3/4 cup sugar

2 eggs

1 egg white

1 tsp vanilla extract

4 ripe bananas, mashed

1/4 cup milk (I used vanilla almond milk, but any variety will do)

1. Preheat oven to 375.  Spray an 8x8 inch pan with cooking spray.

2. Beat butter, oil and sugar until creamed. 

3. Beat in eggs and egg white one at a time.  Stir in vanilla.

4. In a separate bowl, mash bananas with milk and set aside.

5. Gradually add the dry ingredients into the butter mixture, alternating with the banana mixture until all is combined.

6. Pour into pan and bake for 35-40 minutes or until a toothpick comes out clean.

7. Allow to cool completely before frosting.

Cream Cheese Frosting

4 oz cream cheese, softened

1/2 tsp vanilla

1 1/2 cups powdered sugar

1/4 cup chopped toasted nuts, optional (I used pecans, feel free to use your favorite)

Cream the cream cheese, vanilla and powdered sugar until well blended and smooth.

To toast the nuts, place on an ungreased baking sheet.  Put in a 375 degree oven for 5-8 minutes or until the nuts become fragrant.  DO NOT OVERBAKE.